The concepts include several manufacturing methods to produce a wheat-based salami perfectly matched to the desired end product. One option is to add an edible acid, such as citric acid, to the vegan sausage meat and cook the sausage afterwards. Fermentation with starter cultures, as is common in classic meat processing, is more time-consuming. With the help of the microorganisms, the wheat salami matures for a few hours before being cooked. This method imitates the typical texture as well as the flavour of the meat product in the most authentic way.
“In many vegetarian meat substitutes, egg is added to provide the typical bite. However, our well thought out combination of various wheat ingredients gives an authentic result, but without the need for animal-derived additives,” explained Norbert Klein, head of R&D at Loryma. Modifying the concepts for other sausage alternatives is also possible. For example, the heat-stable binder is also suitable for vegan chicken breast or beef jerky.
Loryma is a member of the Crespel & Deiters group. It is a producer of globally distributed wheat proteins, native and modified wheat starches, extrudates and functional blends with an expertise of more than 40 years. The company is located in Zwingenberg, Germany.
For more information, visit: http://www.loryma.de/en
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