Loryma develops wheat-based vegan bacon

Loryma develops wheat-based vegan bacon

Loryma, an expert in functional wheat ingredients, has developed a concept for vegan bacon that it says replicates the sensory characteristics of its meaty counterpart. The expected mouthfeel is achieved by the wheat-based binding component Lory® Bind, while a matching bacon spice blend reportedly guarantees authentic taste. Thanks to uncomplicated production and easy preparation, the concept is ideal for use in the convenience and gastronomy segments, says Loryma.

As a component of a modular system, Lory Bind offers optimal possibilities for the creation of ready-to-eat products with the desired and expected texture. The functional starch blends are odourless and neutral in taste, and are therefore ideally suited to the production of vegetarian and vegan meat alternatives that can be individually seasoned according to requirements. To ensure that the bacon retains its structure during cooking, the binder provides an irreversible internal structure.

When prepared in a pan, the vegan bacon behaves like the original, becoming crispy on the outside while retaining a delicate, fibrous texture. A smoky seasoning brings the characteristic bacon flavour that consumers expect and enjoy. According to Loryma, the plant-based alternative can be used in a variety of foodservice, catering or convenience applications, whether for a breakfast buffet, on a vegan burger, diced on tarte flambée, in casseroles or as a topping for salads.

Henrik Hetzer, managing director of Loryma, explains: “Our raw materials combine naturalness with maximum functionality. In addition to uncomplicated handling, they offer manufacturers the opportunity to create healthy and sure-fire products that perfectly meet the current consumer trend for meat-free convenience foods.”

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