Wheat ingredients specialist, Loryma, has introduced a new vegan fish alternative combining wheat components.
Various functional wheat ingredients such as starches and proteins interact to authentically replicate the muscle meat of fish, and provide typical mouth feel. Using a modular principle, Loryma’s ingredients enable a range of applications such as vegan fried fish or fish fillets, and meet consumer demand for sustainable, plant-based alternatives.
Vegan cod, salmon, tuna, baked fish and fish fingers are just a few examples of products that can be created with wheat-based ingredients, the company said. All components are flavour-neutral, so the desired fish taste can be individualised with the addition of specific flavours.
The wheat-based fish products consist of two components: With Lory Stab, a functional mixture, the species-typical muscle tissue of fish meat is reproduced, while a Lory Bind compound provides inner binding and specific mouthfeel.
Firmness can be modified via the content of the bind component. Numerous variations are possible through Loryma’s product range, for example, extruded wheat proteins from the Lory Tex range replicate the precise texture of tuna. Supplemented by valuable vegetable oils, this creates a nutrition-rich, high-quality product.
Henrik Hetzer, Managing Director of Loryma, explains: “We rely on high-quality regional wheat-based raw materials for our fish alternatives.
“As a result, we can offer vegan, sustainable and pollutant-free alternatives to conventional fish. Our raw materials guarantee a high-quality end product and the best possible nutritional values, and are adaptable for manufacturers in many ways.”
