Loryma’s extrudate portfolio packs the crunch in sports snacks, bread and muesli

12 Apr 2022 --- Ingredients specialist Loryma has expanded its range of functional extrudates that optimize the nutritional values and mouthfeel of sports nutrition, snack and convenience applications.

“Extruded cereal and protein products are extremely popular because they combine enjoyment with optimized nutritional values. Thanks to our production capabilities, we can also implement individual wishes in design, so there are hardly any limits to creative product development,” says Henrik Hetzer, managing director, Loryma.

Power to make on-pack claims
German-based Loryma, member of the Crespel & Deiters Group, produces distributed wheat proteins, native and modified wheat starches, extrudates and functional blends. The ingredients optimize the stability, texture, flavor of meat, fish, baked goods and confectionery.

Attributes such as high-protein, low-fat, high-fiber and sugar- and salt-free and organic certification can be added to products developed using the Loryma extruded range, based on the raw material used.

For example, the protein-rich Lory IsoCrisp made from whey and milk protein is suited for on-trend applications aimed at health-conscious consumers. The product brings extra bite to fitness bars and granola, among others.

Crisping up the cereals categoryLory Crisp cereal crispies are derived from wheat, corn, rice and quinoa.
The cereal crispies, Lory Crisp, protein crispies, Lory IsoCrisp and breadcrumbs Lory Crumb are available in different shapes, colors and sizes and are derived from wheat and other raw materials.

The new product range complements the Lory Tex texture selection, which serves as the basis for meat alternatives.

The cereal crispies add a crunchy effect to breakfast cereals, muesli and chocolate bars, and sweets and baked goods. In addition to wheat, corn, rice and quinoa are also suitable as a base for the crispy extrudates.

Breadings with products from the Lory Crumb range are extra crispy and protect substrates such as meat, meat alternatives, cheese or potato products during frying or deep-frying. The various blends differ in coloring, nutritional value and shape.

Loryma offers extruded breadcrumbs based on maize, rice and potatoes for different processing and end products.

Spicing up the meat alternatives segment
Loryma has also made several strides in the meat alternative segment and introduced a vegan fish product concept in 2021 using various functional wheat ingredients, such as starches and proteins, to replicate the mouthfeel of fish muscle tissue. The ingredients enable applications such as vegan fried fish or fish filets using a modular principle.

The company also developed a nifty concept for vegan bacon that replicates the sensory characteristics of pork. The expected mouthfeel is achieved by the wheat-based binding component Lory Bind, while a matching bacon spice blend.

The Textured Vegetable Protein (TVP) comprising six basic types of textures serve as a structure-giving protein base that gives meat alternatives an authentic mouthfeel. The range consists mainly of wheat gluten – a renewable raw material that forms meat-like fibers through a proprietary extrusion process.

By Inga de Jong

This feature is provided by Nutrition Insight’s sister website, Food Ingredients First.

To contact our editorial team please email us at editorial@cnsmedia.com