Loryma showcases functional wheat ingredients for nutritional optimisation at iba 2025
Wheat protein specialist demonstrated innovative solutions for health-conscious vegan snacks and baked goods, highlighting market-responsive product development with enhanced nutritional profiles and efficient processing capabilities.
Loryma, a specialist in functional wheat ingredients and part of the Crespel & Deiters Group, presented its latest innovations for baked applications at iba 2025 (Booth 15FOOD6) in March. The company’s showcase addressed the growing European demand for health-oriented, sustainable and plant-based bakery products through technically optimised natural ingredients.
Market-driven product development
The European baked goods and snacks market balanced tradition with emerging trends, particularly in health-conscious, eco-friendly and plant-based applications. Loryma developed its portfolio of starches, proteins and stabilisers to meet these consumer demands whilst ensuring ease of processing for manufacturers.
“The bakery industry faces great opportunities in selected segments that can perfectly push the business,” explained Norbert Klein, Head of R&D Loryma. “Sustained expansion requires agility in responding to consumer trends and regulations. Loryma supports manufacturers in seizing these chances through competitive differentiation and innovation.”
Enhanced nutritional profiles
With increasing consumer preference for health-conscious food choices, manufacturers sought nutritionally optimised vegan solutions with advanced dietary values. Loryma’s ingredients boosted protein content, reduced carbohydrates and improved the overall nutritional profile of sweet and savoury baked goods without compromising sensory properties.
The company’s Lory Protein and Lory Starch Elara specifically elevated protein or fibre content whilst simultaneously reducing carbohydrate levels in various applications, from savoury snacks like pizza to sweet baked goods such as muffins. This formulation approach allowed for more nutritionally balanced indulgence options.
Plant-based innovation
The growing popularity of plant-based diets, driven by health, ethical and environmental considerations, increased demand for vegan snack alternatives. This trend contributed to greater product diversity and mainstream acceptance of vegan options.
To address formulation challenges, Loryma offered stabiliser systems designed to replace egg and milk whilst providing additional functional benefits for authentic texture development. These systems helped manufacturers differentiate their products with unique selling propositions whilst maintaining processing efficiency.
Surface aesthetics and sensory appeal
Product appearance and decorative finishing played crucial roles in consumer appeal. Loryma developed specialised vegan products that ensured optimal seed and topping adhesion, attractive glossy finishes and perfect browning characteristics on baked goods.
The company’s Lory Crumb range, available in various shapes and colours, further supported visual differentiation and enhanced consumer experience through its distinctive appearance options.
Comprehensive technical support
Beyond ingredient supply, Loryma provided expert consultation services to optimise formulations and production processes. Customers received tailored advice on raw material selection, functional properties, end-product performance and industrial manufacturing considerations, including dough rheology analysis.
“Our diverse product range enhances nutrition, enabling high-protein, high-fibre and vegan products, while improving manufacturing efficiency with stable dough and product properties,” added Klein.
- For more information, visit: crespeldeitersgroup.com
