Christopher Busch, Head of R&D Extruded Products

Christopher Busch, Head of R&D Extruded Products ©Crespel & Deiters Group


Loryma: “There is a Move Towards Stand-Alone Plant-Based Products That Offer More Than Mere Meat Replacement”

Christopher Busch is Head of Research & Development, Extruded Products at Loryma, part of the Crespel & Deiters Group. As an extrusion specialist, he has been working for the Crespel & Deiters Group for several years and, together with his team, helps develop innovative solutions using extruded ingredients. The complexity of extrusion and the almost infinite possibilities offered by the process are what most excite him. At the end of a busy year during which Loryma has developed wheat-based tuna, wheat-based egg replacer for baked goods, as well as a heat-stable salami substitute that leverages fermentation to recreate an authentic visual and sensory replication (pictured below), we spoke with Christopher to hear his reflections on 2023 and thoughts for the new year ahead. Can you …


© Loryma, Crespel & Deiters Group

Egg Alternatives

“Eggscellent” plant-based ingredient for vegan baked goods

Ever-increasing sales of plant-based, baked goods are a strong incentive for the creation of innovative new product launches in the category. Here, a new compound from Loryma ensures optimal dough stability and volume without the need for eggs or milk. Top-quality, great-tasting muffins and sponge cakes are just two of the numerous product concepts made possible with Loryma’s latest ingredient innovation, Lory® Stab. While meat and dairy substitutes are now standard supermarket offerings, there is still a distinct lack of variety when it comes to vegan baked goods, despite increasing consumer demand. Here, compensating for the technological properties of hens’ eggs in dough can be a complex task, yet it’s one which can be easily addressed with a new stabilizing system in Loryma’s Lory® Stab …


Crespel & Deiters wheat protein

© Crespel & Deiters

Meat- and Fish Alternatives

Crespel & Deiters Creates Wheat-Based Ingredients for a Meat-Free Thanksgiving

With the American Thanksgiving holiday approaching, Crespel & Deiters presents itself as a valuable resource for food manufacturers seeking to address the demand for meat-free alternatives to Thanksgiving classics.  The company, a leading producer of wheat-based solutions in Germany, recently expanded into the United States with a subsidiary in Chicago, Illinois, known as Crespel & Deiters Food USA LP. It offers a range of wheat texturates under the brand name Loryma, designed to provide an authentic meat-like texture to plant-based products and allow manufacturers room for formulation and design. In recent years, Thanksgiving in the United States has seen a significant shift towards meat-free alternatives. With one of the most developed markets for vegan and vegetarian meat substitutes, American food manufacturers are uniquely positioned to …


Crespel & Deiters Group opens US subsidiary

© Crespel & Deiters Group


Crespel & Deiters Group Brings 160 Years of Wheat-Based Ingredient Expertise to US Manufacturers

The Crespel & Deiters Group, a leading producer of wheat-based solutions in Germany, announces its expansion into the US market with a newly founded subsidiary in Chicago, Illinois: Crespel & Deiters Food USA LP.  The Crespel & Deiters Group has been working with wheat processing for more than 160 years. Its unique value chain involves producing premium-quality wheat solutions for food and other applications using state-of-the-art technologies, sustainable processes (locally sourced ingredients and manufacturing), and innovative strength.  Wheat as raw material Using wheat as the main raw material, the Group develops and manufactures products ranging from “texturates” (TVP) to animal feed to corrugation paper or highly specialized functional applications, each category managed by a different brand.  Loryma, the Group’s brand producing wheat-based food ingredients, has developed a …