Loryma introduces clean-label solutions for vegan meat alternatives

Ingredients specialist, Loryma, is responding to increasing demand for foods with easily understandable ingredient lists with the addition of a new binder to the Lory Bind portfolio. The wheat-based solution offers a declaration-friendly alternative to conventional binders such as methylcellulose, and is ideal for meat-free products. In combination with a wheat texturate from the Lory Tex range, the authentic replication of plant-based fish and meat alternatives is possible.

By using texturates and the new Lory Bind variant, manufacturers can not only imitate the typical structure and authentic mouthfeel of nuggets, schnitzels and salami, but also create foods with short ingredient lists free from declarable E-numbers. Additionally, the protein contained in the binder gives vegan meat alternatives a nutrient profile that closely resembles the original.

Binders are essential ingredients in creating delicious and appealing plant-based alternatives to meat products, and contribute significantly to achieving the desired texture, moisture retention, and overall eating experience.

Plant-based ingredients often lack the natural fat and connective tissue found in meat, which contribute to texture. Binders help ingredients like chopped vegetables, grains, and legumes stick together, creating a more satisfying and meat-like texture in burgers, sausages, nuggets, etc. They can also be used to achieve different textures, from firm and chewy to soft and crumbly. Binders also help plant-based foods retain moisture, preventing them from becoming dry and crumbly, which is especially important for products like veggie burgers that need to hold their shape during cooking and eating. Binders can even help create a more visually appealing product, by improving the overall structure and preventing ingredients from separating. Some binders can also help trap fat within the plant-based product, mimicking the juiciness and mouthfeel of meat.

Methylcellulose is a versatile binder derived from cellulose, a plant fiber. It's a popular choice because it's vegan, gluten-free, and has good water-binding properties. Modified starches like tapioca starch and potato starch can act as binders by thickening and gelling when heated. Certain plant proteins, such as pea protein and soy protein concentrate, have natural gelling properties that can bind ingredients together. Hydrocolloids, meanwhile, are a diverse group of ingredients like gums and carrageenan that can thicken and gel, improving texture and binding.

Enabling a wide range of vegan applications, suitable for both hot and cold consumption, the new binder from Loryma, though, ensures optimal binding and elastic texture. The wheat-based ingredient is easy to handle, allowing manufacturers to use their usual meat processing technology for the production of plant-based substitutes.

“For us, this new Lory Bind variant marks another milestone in the development of clean label binders for the vegan food industry," stated Norbert Klein, Head of Research & Development at Loryma. "This solution not only aligns with consumer expectations but also supports manufacturers in producing plant-based products entirely free from E-numbers.”