Loryma has developed an innovative concept for wheat-based vegan minced meat that convincingly replicates the sensory characteristics of the original. It has a comparable protein content, less fat, fewer saturated fatty acids, and additional dietary fiber. The ingredient combines textured wheat proteins with starch-based binding components to provide the necessary binding properties, and ensure that the cooked product has a realistic meat-like texture, according to a press release.. Based on odorless and tasteless raw materials, the final off-note-free flavor can be customized, enabling manufacturers to expand their range and offer consumers a flexible, plant-based alternative for the preparation of a wide variety of dishes.
Available to consumers in both chilled and frozen form, a broad array of classic minced meat dishes can be created with this versatile vegan alternative. The starchy binding component ensures the characteristic “angel hair” look of real mince for the uncomplicated preparation of stable meatballs and patties. It’s also easily separated when pan-frying. The vegan mince can be used to prepare cold finger food, too, as an irreversible, stable bond is formed after cooking.
The textured wheat proteins Lory® Tex, and the functional wheat-based binding system Lory® Bind, are both odorless and tasteless, allowing for individual seasoning and coloring with no undesirable aftertaste. The structure-giving texture gives the vegan mince its fibrous consistency and a firm, typical bite.