Loryma’s Wheat-Based Vegan Seafood Alternative Mimics Fish Muscle Tissue
Loryma is introducing a vegan fish product concept using various functional wheat ingredients, such as starches and proteins, to authentically replicate the mouthfeel of fish muscle tissue. Using a modular principle, the German wheat ingredients specialist’s ingredients enable a range of applications such as vegan fried fish or fish fillets. They target the maturing consumer demand for sustainable seafood alternatives in line with Innova Market Insights’ “Plant-Forward” trend.
“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,” explains Henrik Hetzer, managing director of Loryma.
All components of Loryma’s wheat ingredients are marketed as flavor-neutral so that the desired fish taste can be individualized with the addition of specific flavors. The wheat-based fish products consist of two components: Lory Stab, a functional mixture with which the species-typical muscle tissue of fish meat is reproduced; and the Lory Bind compound that provides inner binding and specific mouthfeel. Firmness can be modified via the content of the bind component with numerous variations possible. For example, extruded wheat proteins from the Lory Tex range replicate the precise texture of tuna. Loryma’s product portfolio offers numerous wheat-based breadings that can also be used for the production of vegan baked fish or fish fingers. The functional coatings, such as wet panades (batter), dry pre-panades (dusting), or tempura batter, contain special wheat starches that ensure bubble-free adhesion to the breading.