Loryma to present wheat-based solutions

At this year’s Food ingredients Europe (FiE) event in Frankfurt, Loryma will present trend-oriented, wheat-based solutions for meat alternatives, baked and breaded products and the sports nutrition sector.

Belonging to the Crespel & Deiters Group, Loryma offers flexible solutions to meet the needs of different target groups. “From a clean list of ingredients, balanced nutritional values or purely plant-based foods – corresponding snacks or convenience products are currently in great demand,” explained Philipp Deiters, Global Head of Division Food of the Crespel & Deiters Group. “We therefore see ourselves as a partner to manufacturers in all food segments. Our solutions help to meet different requirements in an uncomplicated and efficient way.”

For the bakery industry, Loryma will present a new stabilising system free of animal ingredients, artificial emulsifiers, colourings, flavourings and preservatives.

The wheat-based solution Lory Stab replicates the functional properties of egg or milk in baked goods to ensure an authentic result. As a basic premix, the system enables simple and flexible recipe design for a wide range of applications spanning muffins, sponge cakes, cake bases and lavacakes.

Alongside the new stabilising system, Loryma offers further functional ingredients for the bakery industry; Lory Starch Elera is a wheat starch that increases fibre content and reduces the amount of carbohydrates in the end product.

Depending on the product, the hydrolysed wheat protein Lory Protein and the extruded Lory Tex Powder, which does not impair dough rheology, are particularly suitable for enrichment with high-quality vegetable protein.

Meeting demand for the sports nutrition sector, the protein-rich cookie is an example of how nutritional value and texture can be combined. Raw materials from Loryma are manufactured to meet the needs of sports and health enthusiasts, including the hydrolysate Lory Protein and starch Lory Starch Elara.

These ingredients allow for increased protein and fibre content in the recipe. The Lory Crisp Crispies primarily provide a crunchy effect while the Lory IsoCrisp extrudates score with both their protein content and crunchy texture.

At the stand, attendees will be able to put themselves in the shoes of their target group. Alongside ingredients made from European wheat, Loryma provides support for implementation and adaptation to individual conditions.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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