Loryma will be exhibiting its innovative products at iba at stand 15FOOD6.
At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile.
With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed special wheat-based ingredients that increase the protein content, reduce carbohydrates and improve the overall nutritional profile of sweet and savoury bakery products without compromising on taste and texture. In addition, the ingredients enable targeted differentiation of the end products on the market and at the same time even more efficient processing. In addition to high-quality solutions, Loryma offers manufacturers expert technical advice and innovative ideas for improving recipes and production processes. This support includes customised advice on the selection of raw materials and their functional properties as well as on the properties of the end product and aspects of industrial production, such as dough rheology.
At this year’s iba, Loryma will be presenting itself in the trend area in Hall 15 with a short daily presentation on concepts for sustainable solutions and its product range.
Vegan alternatives
The growing popularity of purely plant-based products for health, ethical and environmental reasons is increasing the demand for vegan snack options. The acceptance of vegan products among the general population is increasing. Loryma offers perfect stabilisation systems for the simple replacement of egg and milk with added benefits for an authentic texture.
Optimising the nutritional value
Lory® Protein and Lory® Starch Elara can increase the protein or fibre content while reducing the number of carbohydrates in baked goods. Whether savoury snacks such as pizza or sweet baked goods such as muffins, the result is a healthier treat with no regrets.
Surface finishing: seed gluten and gloss coatings
What makes baked goods irresistible? The perfect appearance and a highly decorative finish! According to the company, the special vegan Loryma products ensure perfect adhesion of seeds and toppings, irresistible shine or perfect browning on baked goods. Lory® Crumb in various shapes and colours support the guaranteed success with an extraordinary look.
“The baked goods industry has great opportunities to push business perfectly in selected segments,” explains Norbert Klein, Head of R&D at Loryma. “Sustainable growth requires flexibility in responding to consumer trends and regulations. Loryma helps manufacturers capitalise on these opportunities through competitive differentiation and innovation. Our diverse product range improves nutritional value by enabling high-protein, high-fibre and vegan products while improving manufacturing efficiency through stable dough and product properties.”
