©Crespel & Deiters
Loryma has unveiled new plant-based salami concepts that were designed to replicate the properties of their meat-based counterparts.
The wheat texturates of the Lory Tex range form the structure-giving base, while the wheat-based binder (Lory Bind) provides “optimum binding” and heat stability, and helps ensure the protein content of the end product is on a par with the original.
To achieve the desired results, there are also various options for processing, such as fermentation or the addition of plant-based fats. The appearance of salami with visible fat inclusions can be achieved with a creamy fat alternative based on Lory Stab, a mixture of several wheat starches, vegetable fat and water.
The use of Lory Bind not only gives recipes an elastic texture, but the wheat protein content also ensures a nutritional profile “as close as possible” to the original.
Several concepts have been created using different manufacturing methods. Loryma explained: “One option is to add an edible acid, such as citric acid, to the vegan sausage meat and cook the sausage afterwards”.
“Fermentation with starter cultures, as is common in classic meat processing, is more time-consuming. With the help of the microorganisms, the wheat salami matures for a few hours before being cooked. This method imitates the typical texture as well as the flavour of the meat product in the most authentic way.”
Norbert Klein, head of R&D at Loryma, said: “In many vegetarian meat substitutes, egg is added to provide the typical bite. However, our well thought out combination of various wheat ingredients gives an authentic result, but without the need for animal-derived additives.”
© FoodBev Media Ltd 2024
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