Perhaps it's the German tradition of mostly eating cold dinners: topping slices of bread with a selection of delicacies from the cheese and deli meat counters was the motivation for the Loryma R&D team's latest innovation, which was also inspired by Italian specialties. The global market for meat alternatives being valued at USD 5.4 billion (2021) and forecast to grow by a CAGR of 11 percent until 2029 (1) was a motivating factor, too.
The team developed a range of different wheat-based binders to suit the peculiarities of various types of sausage, particularly salami. Many plant-based salamis, whether as a sliced product or whole, have a mouthfeel very reminiscent of mortadella and are soft and elastic in texture. "But that's not how salami actually feels, right? Plus, they're not made to be eaten hot, which is a shame when you're craving vegan pepperoni pizza," observes Loryma's Head of Product Development, Norbert Klein.
SUPERIOR PLANT-BASED SALAMI
Wheat is not necessarily the first raw material that comes to mind when one thinks of meat alternatives. Yet it's an outstanding ingredient as a result of its technological advantages and sustainability credentials. Wheat scores highly thanks to its multifunctionality, meaning almost 99 percent of each grain can be used through the production of co-products, ensuring a resource-saving approach to the environment. Loryma processes only European wheat, which minimizes both transport emissions and the risk of supply bottlenecks. From a technological perspective, functional ingredients from wheat can be used in the production of food, especially meat alternatives, to optimize texture and nutritional value, while being sensorially neutral.
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