Loryma Loryma, a subsidiary of the Crespel & Deiters Group, specialising in the production of wheat proteins, presents prototypes for plant-based vegan tuna fish created from wheat-based ingredients.
Zwingenberg/Germany: Loryma, an ingredient specialist, has created several vegan tuna application recipes that give realistic, fibrous sensory qualities and a delicate texture. The fish substitute can be made in the same way as the original and has the same mouthfeel. Loryma has applications for the manufacturing of deli and frozen food products, as well as a traditional canned version.
Manufacturers can customise and taste each concept independently. Manufacturers can adapt and flavour all concepts individually.
To create a realistic texture, fine Lory Tex® Snips and long, fibrous Lory Tex® Fibres are combined and rehydrated with water. This combination can be further processed with colorings and flavourings to make a variety of dishes such as meatballs, deli salads, and frozen food toppings.
Plant-based vegan tuna in a can
For an authentic eating experience, Loryma has also developed a recipe for fish-free tuna in a can. The concept combines Lory® Tex Snips and Lory® Tex Fibres with the wheat protein-based binder Lory® Bind and the modified wheat starch Lory® Starch Pearl. The result is a bound mass with loose texture that is then soaked in oil and packed in cans. The product is heated in an autoclave under high pressure, the same as for conventional tuna.
This process allows for a long shelf life while the heat- and process-stable ingredients maintain optimal sensory properties.
The canned tuna alternative can be used in the same way as the original, for example, as a pizza or salad topping. The plant-based version contains around 19g of protein per 100g thanks to the extruded wheat protein, making it a valuable source of protein.
Norbert Klein, Head of Research & Development at Loryma, explains: “Fish stocks are becoming increasingly scarce due to overfishing of the oceans. Therefore, we offer a sustainable, authentic alternative using wheat, which we source mainly regionally in Germany. The sensory properties of our vegan version are every bit as good as the original. In addition, we are more than happy to support our customers in the development process and to customise the concept according to their own ideas.”
Last year at IFFA, the company presented a new concept for a vegan mortadella, which was favourably received by attendees. Because of the hydrolyzed wheat protein, the sample recipe had 12% protein. The texture and mouthfeel, which were accomplished with the help of a particular wheat-based binding component, also impressed the participants during the tastings.
With application concepts like these, the company attempted to demonstrate that functional components can achieve a lot in terms of technology while also contributing to a clean label. This is significant because a quick peek at the ingredient list might have a significant impact on subsequent consumer purchasing decisions.
Loryma, a subsidiary of the Crespel & Deiters group, is a producer of globally distributed wheat proteins, native and modified wheat starches, extrudates and functional blends with an expertise of more than 40 years. The company is located in Zwingenberg (Germany), where experts develop future-proof solutions that simultaneously meet the needs of the food industry as well as the rising requirement for healthy nutrition in a growing world population.
Loryma’s textured wheat proteins help the meat industry expand their offering. Meat manufacturers can use them to create nutritious, healthful vegetarian and vegan alternatives. Wheat-based thickening, texturizing, and stability systems, breadings, crumbs, and coatings, as well as brine additives, improve, stabilise, and protect vegetable and animal products.
