Ingredients specialist Loryma has developed several application recipes for plant-based tuna that it claims can deliver “authentic” sensory qualities.

Loryma, a member of the Crespel & Deiters group, said its fish alternative has a delicate texture and an “identical” mouthfeel to traditional tuna. It can be prepared in the same way as the original and can be adapted and flavoured by manufacturers to create customised products.

To achieve a realistic texture, Loryma mixed its fine Lory Tex Snips and long, fibrous Lory Tex Fibres together before rehydrating with water. The blend can then be further processed with colourings and flavourings to prepare a range of products such as meatballs, deli salads and toppings for frozen foods.

It has also developed a recipe for fish-free tuna in a can, combining Lory Tex Snips and Lory Tex Fibres with the wheat protein-based binder Lory Bind and 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. The process allows for a long shelf life while the heat- and process-stable ingredients maintain optimal sensory properties, Loryma said.

The plant-based canned tuna contains around 19g of protein per 100g due to the addition of the extruded wheat protein.

Norbert Klein, head of research and development at Loryma, said: “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.”

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