Spicy meat alternatives as a sustainable source of protein

This also holds true when it comes to satisfying the steadily-growing demand for food, as the result of a constantly growing global population. The new food concepts and veggie products, which can be realised with textured wheat proteins and special seasoning mixtures, offer high sustainability, yet without compromising on the taste. They realise the targets of the Planetary Health Diet for more vegetable-based and less animal food on peoples’ plates. For a healthy diet and a healthy planet.

Loryma has been developing and producing wheat-based ingredients for nearly 20 years. We supply wheat starches for the meat industry that are targeted at optimising meat products, as well as textured wheat proteins for the production of vegetarian, vegan or hybrid solutions. The textures can perfectly mimic the texture of meat and provide a unique bite and optimal mouthfeel. They are neutral in taste and odourless and can be produced in various shapes and colours. By increasing the protein content and reducing the carbohydrate content of the end-consumer product, they ideally satisfy the trend towards health-conscious, low-carb/high-protein products. The nutritional value is not diminished by the reduction of animal protein. Much rather, the mix of different plant proteins provides the human body with an equivalent supply of essential amino acids.

Loryma’s wheat texturates are natural products obtained with the help of physical processes. Extrusion is the key to creating attractive, high-quality and technologically-sophisticated meat alternatives. Using this production technique, the native textures of the protein fractions are dissolved in the course of an extrusion process. Using pressure and temperature, the basic raw material is pressed through a defined opening, realigned and stabilised in a final step, so that it ultimately retains its given shape. With the help of extrusion, Loryma texturates offer a variety of design options for the end-consumer product as regards their texture and stability.

Loryma’s textured wheat proteins demonstrate very high water-binding capacities in addition to good agglomeration properties. This means that weight loss during processing can be reduced to a minimum, and the product remains moist even during prolonged warming. In addition, undesired water leakage during preparation is consistently avoided. Apart from this, the extrudates can be processed without any complications: After a short swelling time, they are simply processed as usual, together with the other ingredients. The products thus manufactured can be snap-frozen during all stages of their processing – as a basic mass, as raw mouldings such as patties or nuggets, or as breaded and pre-fried semi-finished products – and kept in interim storage or sold and in a frozen state.

The current market situation also has a significant impact on product developments. Plant-based food, for example, is a consumer trend that is currently experiencing a steep upward trend. There is a great demand, not only from vegetarians, but also from consumers who would like to reduce or substitute their meat consumption for health reasons or because of ethical or environmental concerns. Therefore, not only veggie but also hybrid products are becoming increasingly popular. Today’s consumer is interested in both traditional and modern foods.

A vegan bratwurst, for example, is both classic and innovative. To ensure that it can be authentically prepared in the pan or on the grill, we recommend using textured wheat protein such as Lory® Tex Granules. With a variety of particle sizes and a matching veggie bratwurst seasoning, a wide variety of products can be produced, ranging from a curry sausage, to a fine Nuremberg sausage, or right up to a coarse grilled sausage.