Loryma, manufacturer of wheat-based ingredients, is supporting its cooperation partner STOCKMEIER Food in presenting vegan alternatives at this year's Fi/Hi Europe in Frankfurt (Nov 30-Dec 2). While STOCKMEIER Food specialises in flavours, Loryma has expertise in the corresponding wheat textures and functional blends. Samples of Loryma's plant-based application concepts – both flavored and unflavoured – will be available for tasting at the booth. Visitors can thus experience for themselves the sensory properties of wheat-based bacon, plant-based meatballs and the newly developed vegan scrambled egg substitute.
Some of Loryma and STOCKMEIER Food's offerings feature the sensory properties of wheat-based bacon, plant-based meatballs and vegan scrambled egg (Photo: Crespel & Deiters)
A Loryma colleague will be present at the STOCKMEIER Food booth on each day of the event to offer advice and background information on the prepared samples. The vegan treats have been created using Loryma's application concepts, which manufacturers can use for inspiration or adapt as a complete solution. At the booth, there will be an opportunity to appreciate the texture of the vegan alternative products as well as the potential taste of the final product.
The ingredients of the entire Loryma product range are neutral in taste and odour, and therefore provide the ideal base to which individual flavours can be added. Hybrid product formulation is also possible. Each Loryma concept includes flavouring developed by STOCKMEIER Food to fit the specific application. For example, the flavourist team has created a vegan scrambled egg variant that not only matches the animal original in appearance and texture, but also taste.
Norbert Klein, Head of R&D at Loryma: "The partnership with STOCKMEIER Food really enriches our product development; the expertise and flexibility of the team turn our ideas into convincing end products. We will present the excellent results of the synergy at the trade fair, and are confident that visitors to FiE will be convinced of their potential."
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