The ingredient combines textured wheat proteins with starch-based binding components
Germany-based Loryma has developed an innovative concept for wheat-based vegan minced meat that convincingly replicates the sensory characteristics of the original. It has a comparable protein content, less fat, fewer saturated fatty acids and additional dietary fibre.
The ingredient combines textured wheat proteins with starch-based binding components to provide the necessary binding properties and ensure that the cooked product has a realistic meat-like texture.
Based on the odourless and tasteless raw materials, the final off-note-free flavour can be customised, enabling manufacturers to expand their range and offer consumers a flexible plant-based alternative to prepare a wide variety of dishes.
Available to consumers in both chilled and frozen forms, a broad array of classic minced meat dishes can be prepared with this versatile vegan alternative. The starchy binding component ensures the characteristic “angel hair” look of real mince for the uncomplicated preparation of stable meatballs and patties. It’s also easily separated when pan frying. The vegan mince can additionally be used to prepare cold finger food as an irreversible, stable bond is formed after cooking.
The textured wheat proteins, Lory® Tex, and the functional wheat-based binding system, Lory® Bind, are both odourless and tasteless, allowing for individual seasoning and colouring without an undesirable aftertaste. The structure-giving texturate gives the vegan mince its fibrous texture and a firm, typical bite.