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.
Bu hikaye Food Marketing & Technology - India dergisinin November 2022 sayısından alınmıştır.
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Bu hikaye Food Marketing & Technology - India dergisinin November 2022 sayısından alınmıştır.
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