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Loryma introduces a new concept for trend-setting vegan fish products. Various functional wheat ingredients such as starches and proteins interact to authentically replicate the muscle meat of fish, and provide typical mouth feel. Using a modular principle, Loryma’s ingredients enable a range of applications such as vegan fried fish or fish fillets, and meet consumer demand for sustainable, plant-based alternatives.

Plant-based diets are becoming increasingly popular, which has led to a surge in demand for fish alternative products. This is due in part part to growing awareness of issues such as overfished seas, pollutants and microplastics. Vegan cod, salmon, tuna, baked fish and fish fingers are just a few examples of products that can be created with wheat-based ingredients. All components are flavour-neutral, so the desired fish taste can be individualised with the addition of specific flavours.

The wheat-based fish products consist of two components: With Lory® Stab, a functional mixture, the species-typical muscle tissue of fish meat is reproduced, while a Lory® Bind compound provides inner binding and specific mouthfeel. Firmness can be modified via the content of the bind component. Numerous variations are possible through Loryma’s product range, for example, extruded wheat proteins from the Lory® Tex range replicate the precise texture of tuna. Supplemented by valuable vegetable oils, this creates a nutrition-rich, high-quality product.

Loryma’s product portfolio offers numerous wheat-based breadings that can also be used for the production of vegan baked fish or fish fingers. The functional coatings, such as wet panades (Batter), dry pre-panades (Dusting) or tempura batter, contain special wheat starches that ensure bubble-free adhesion to the breading.

March 2021

About the Author: Crespel & Deiters Group