Christopher Busch, Head of R&D Extruded Products

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

Interviews

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 …

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Loryma_Vegan Chicken made from wheat ingredients_Copyright Loryma

Vegan Chicken made from wheat ©Loryma

Ingredients

Loryma: After the Wheat-Based Chicken Comes a Wheat-Based Egg

New compound from ingredients specialist Loryma replaces the features of egg and milk in vegan dough and “perfectly replicates” the functionality of egg and milk. In 2020, the company developed a chicken breast from wheat protein and in June of last year, it further revealed vegan chicken drumsticks consisting of Lory® Tex Chunks, which imitate the fibres of grown muscle meat due to their unique structure, and even offering a chicken skin created with a wheat-based coating system that becomes crisp during frying. This month, the German wheat pioneer (poised to open up a US subsidiary to help meet increasing demand for plant-based ingredients), has broadened its wheat-based portfolio with the introduction of Lory Stab, a cutting-edge functional mix entirely devoid of animal ingredients, artificial …

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© 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 …

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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 …

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loryma tuna

©Crespel Deiters Group

Meat- and Fish Alternatives

Loryma Develops Plant-Based Tuna from Wheat as Alt Tuna Continues to Soar

German wheat specialist Loryma, a brand of the Crespel & Deiters Group, has developed vegan concepts for wheat-based fish substitutes, as demand and interest for fish-free fish continues on a global level. For context, and as we previously noted, a recent report by Data Bridge Market Research predicts that the plant-based seafood market will grow with a considerable CAGR of 28.5% through 2029; a previous report highlights alt seafood as a significant driver of the plant-based food market as a whole; and another from this June cites vegan seafood as an area of increased relevance to the industry as a whole. Additionally, this week ProVeg stated that although the alt seafood sector is still smaller than plant-based meat and dairy, it has experienced exponential growth and …

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Henrik Hetzer, Loryma

Henrik Hetzer Managing Director Loryma GmbH ©Crepel&Deiters

Interviews

Loryma: “It Continues to Inspire Me” – Interview With a Wheat Enthusiast

We talked to Henrik Hetzer about the future of plant-based food. As the managing director of Loryma, Hetzer says he is convinced that his company must continue to broaden the scope of its meat alternatives in order to maintain sustainability goals,  both for the business and the future of the planet. Loryma, a subsidiary of the Crespel & Deiters Group, specialises in the production of wheat proteins, wheat starches, extrudates and wheat-based functional blends, and is presently attending the IFT in Chicago for the first time, which takes place 10-13 July. Would you say that the food industry is in a state of great change? A predominantly plant-based diet was a fringe phenomenon just ten years ago. Back then, at a barbecue you’d be lucky …

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Loryma_Vegan Chicken made from wheat ingredients_Copyright Loryma

Vegan Chicken made from wheat ©Loryma

Company News

Loryma to Present Wheat Solutions at Chicago’s IFT FIRST as Prelude to New US Subsidiary

Loryma, a leader in texturized wheat proteins, will present its ingredients and application concepts for meat alternatives at IFT FIRST at booth S2173. The German company’s texturate range has been proven to replicate chicken drumsticks as well as ground meat for sausages. Loryma’s IFT FIRST presentation in July will act as a prelude to extended business relations in the USA; in 2023 it will open up a US subsidiary to help meet increasing demand for plant-based ingredients. Recreating crispy chicken skin with plants Loryma has created drumsticks consisting of Lory® Tex Chunks, particularly long-fibre textured wheat proteins, which the company says perfectly imitate the fibres of grown muscle meat due to their unique structure. The chicken skin is created with a wheat-based coating system that …

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Loryma vegan Fried Fish

©Loryma

Food & Beverage

Loryma Expands Extrudate Portfolio for Crispy Meat Alternatives  

Loryma, the German ingredients specialist, has expanded its extrudate portfolio to include Lory® Crumb breadcrumbs and Lory® Crisp cereal crispies. The food tech applications can be used to coat vegan goods, adding crunch and crispiness to meat alternatives and other products.  Optimizing the nutritional values and mouthfeel of applications across the sector, the brand claims the new product range complements its Lory® Tex texturate, which serves as the basis for meat alternatives. The various blends differ in coloring, nutritional value, and shape, with Loryma offering extruded breadcrumbs based on maize, rice, and potatoes for different types of processing and end products.  The portfolio expansion is just the latest alt meat-focused offering from the German food tech. Loryma provides solutions in food security and addresses future-oriented …

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Loryma sausage

©Loryma

Food & Beverage

Loryma and Viscofan Partner to Develop a Wheat-Based Concept for Meat-Free Sausages.

German company Loryma has announced that, through partnering with Viscofan, a Spanish manufacturer of meat casings, they have developed a perfectly balanced recipe for vegan grilled and fried sausages based on wheat ingredients. The result is a plant-based bratwurst that is reportedly both firm and juicy, with an authentic texture.

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Henrik Hetzer Managing Director Loryma GmbH_copyright Crepel&Deiters
Interviews

Loryma: “The Need for Environmentally Friendly & High Quality Food Will Continue to Rise”

Henrik Hetzer Managing Director Loryma GmbH_copyright Crepel&Deiters
Henrik Hetzer Managing Director Loryma GmbH © Crepel&Deiters

Loryma is an international food ingredients developer and producer of plant-based raw materials specialising in wheat and textured proteins made of wheat for meat alternatives. Loryma provides solutions in food security and addresses future-oriented themes around foodstuffs which can replace animals.

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