Loryma launches Lory Starch Opal, a spray-on adhesive for seeds and other decorative food seasonings. The spray is made from pregelatinized wheat starch with a focus on solubility to ease its ability to be sprayed on.
The spray design makes for a hygienic application, as the typical methods of using brushes or immersion baths do not contact the dough. The product can be sprayed onto baked goods for boutique creators or used at high volumes for industrial production.
Loryma is a German-based global producer of distributed wheat proteins and native and modified wheat starches. The company explains that its adhesive’s production process reduces waste compared to current adherent food options.
“If the decorative additions stay on the substrate throughout the entire production and packaging process, there is less food waste and the whole process is more hygienic, which is obviously desirable for manufacturers,” Norbert Klein, head of product development at Loryma tells.
“Manufacturers want fewer rejects, while consumers want an appetizing product. Lory Starch Opal meets both these demands: decor, grains and seeds adhere firmly and with a glossy surface, the baked goods make a fresher impression. Food waste due to material loss is thus reduced to everyone’s satisfaction.”
Less waste from adhesive
The adhesive comes from a fine, white, free-flowing powder mixed with water to dissolve, creating an instant product that does not sediment. It has a very low, cold viscosity, which makes it possible for the solution to be sprayed.
Loryma underscores that by food producers using their product to stick seeds and other decorative toppers onto foods, food waste can be reduced. The company says this method will work due to its product being stickier than others with its ability to grab more seasonings and waste less.
According to the Food and Agriculture Association, 1.3 billion metric tons of food are wasted yearly, including about 20% of the total seed production.
Other functions
Klein spoke on the extensive possible applications of Starch Opal, saying it could extend into breakfast cereals to reduce the amount of sugar used. “Flakes and extruded products usually have high-sugar coatings. These products are often consumed by children and a reduction of the sugar content is therefore desirable.”
He states that part of the reason for the high sugar content is its adhesive properties. “For example, for the adhesion of additions such as nuts for
gloss and crunchiness. If one part of Lory Starch Opal is added to the usual sugar suspension, the final product can be reduced in sugar without functional limitations.”
“Lory Starch Opal can also be used as a vegan alternative for milk or egg components and promises a glossy finish, thus helping to enhance the look of the finished product,” he says.
Past products
Providing products that aid in the taste and texture of other food items is not new to Loryma.
The company released cereal crispies, Lory Crisp, protein crispies, Lory IsoCrisp and breadcrumbs, Lory Crumb, earlier this year, all of which were designed to achieve a favorable texture.
Loryma has focused on using wheat products to design an optimized mouthfeel for plant-based meat alternatives. For example, last year, they unveiled a portfolio of textured vegetable protein, which comprised six different textures.
That is not Loryma’s only meat alternative accomplishment. In 2021 it released a vegan fish product concept using various functional wheat ingredients, such as starches and proteins, to replicate the mouthfeel of fish muscle tissue authentically.
