Germany-based Loryma GmbH has launched its innovative Textured Vegetable Protein (TVP) product line that can imitate the taste and texture of meat and fish. Available in 6 basic types, the Lory® Tex range can be integrated on its own or in combination in various vegan or vegetarian meats.

This ingredient is made of wheat gluten which creates meat-like fibres through extrusion. It boasts of water absorption of 1:2 and 1:2.5 ratios of texturate to water. This product provides a structural base and protein source for alternative meat. Additionally, there’s no need to mask flavours as it has a neutral taste – opening up various possibilities for meat-like, savoury taste without using animal fibres.

Lory® Tex is available in finely granulated powder format, long fibres, flakes and chunks. Clients can choose from 3 shades: light brown, brown and dark brown, coloured with caramel or natural malt extract.  

Through processes that involve combination selection and hydrogenation, these wheat texturates can become vegan or vegetarian burger patties, schnitzels, chicken nuggets and even a raw chicken breast. It can also replicate typical processed meat such as minced meat and sausages.  

Part of the Crespel & Deiters Group, Loryma is a manufacturer of wheat starches, wheat proteins and other functional based. It’s been operating for over 40 years, serving the needs of the market through its sustainably sourced ingredients.