Ingredients specialist Loryma has introduced a wheat-based binding solution that can be used to create clean label meat alternatives.
The solution aims to provide an alternative to conventional binders such as methylcellulose, enabling manufacturers to create foods with shorter and more consumer-friendly ingredients lists.
Alt-meat producers can use texturates and the new Lory Bind variant to imitate the typical structure, elastic texture and mouthfeel of meat products such as nuggets, schnitzels and salami. The binder also provides protein, which can bring the nutrient profile of vegan meat alternatives closer to traditional meat.
The wheat-based ingredient is easy to handle and can be integrated into manufacturers’ usual meat processing technology for the production of plant-based alternatives. It enables a range of vegan applications, suitable for both hot and cold consumption.
Norbert Klein, head of research and development at Loryma, said: “For us, this new Lory Bind variant marks another milestone in the development of clean label binders for the vegan food industry. This solution not only aligns with consumer expectations but also supports manufacturers in producing plant-based products entirely free from E-numbers.”
