Loryma will present wheat-derived proteins, starches, and extrudates at stand 71C34, focusing on applications in health-oriented baked goods, pasta, snacks, and plant-based products.

The company has expanded its protein crisp raw materials to include pumpkin seed and fava bean extrudates. The EU-produced pumpkin seed extrudate contains approximately 35% protein and provides fibre for both sweet and savoury applications. On-site tastings will include versions coated with sunflower seed-based chocolate from Choviva, alongside neutral and savoury-spiced variants.

Fava bean crisps offer 50% protein content and can be thinly coated for chocolate product applications. Loryma’s concentrated wheat proteins deliver up to 82% protein in dry matter across hydrolysed, extruded, and powdered forms, enabling high-protein claims whilst maintaining neutral taste profiles.

Lory Starch Elara wheat starch contains 90% fibre content. Replacing flour or durum wheat semolina with this starch produces fibre-enriched baked goods and pasta with reduced carbohydrate and calorie content, typically without recipe or process modifications.

The company will also demonstrate Lory Crumb non-fry breadcrumbs combined with Lory Starch Opal for low-fat coating applications. Samples include hybrid nuggets containing 66% chicken meat and 30% extruded wheat protein. Additionally, Colouring Crumbs in pink, yellow, orange, and green use natural food colourants for creative breading, topping, and snack applications.

Loryma operates within the sixth-generation Crespel & Deiters Group, which has processed wheat since 1858. The company controls the complete value chain from wheat procurement through component separation and extrusion to modification into functional products.

For more information, visit: www.loryma.de