{"id":12098,"date":"2024-08-13T13:27:03","date_gmt":"2024-08-13T12:27:03","guid":{"rendered":"https:\/\/fei-online.com\/?p=12098"},"modified":"2024-08-13T13:27:03","modified_gmt":"2024-08-13T12:27:03","slug":"loryma-introduces-innovative-wheat-based-fat-replacements-for-plant-based-and-hybrid-products","status":"publish","type":"post","link":"https:\/\/fei-online.com\/loryma-introduces-innovative-wheat-based-fat-replacements-for-plant-based-and-hybrid-products\/","title":{"rendered":"Loryma introduces innovative wheat-based fat replacements for plant-based and hybrid products"},"content":{"rendered":"
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\r\n\r\n\"LUBRIPLATE\"<\/a>\r\n<\/p>\n<\/div><\/section><\/div>

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Loryma introduces innovative wheat-based fat replacements for plant-based and hybrid products<\/h1>chorizo<\/a><\/span>, low fat<\/a><\/span>, plant-based<\/a><\/span>, ready meals<\/a><\/span>, salami<\/a><\/span>, wheat-based<\/a><\/span>, Fats and Oils<\/a>, Product news<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
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Ingredients specialist Loryma has introduced a range of wheat-based solutions designed to replicate animal fats in plant-based and hybrid food products. These innovations aim to address the growing consumer demand for healthier, plant-based alternatives without compromising on taste or texture.<\/strong><\/p>\n

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\"Loryma<\/p>\n

The food industry has long grappled with the complexities of replacing animal fats in plant-based products. The primary challenges include:<\/p>\n

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  1. Replicating authentic textures and sensory properties<\/li>\n
  2. Achieving low fat content while maintaining product quality<\/li>\n
  3. Creating clean, natural ingredient lists<\/li>\n
  4. Ensuring proper behaviour during production and preparation<\/li>\n<\/ol>\n

    Loryma\u2019s new offerings seek to overcome these hurdles through three distinct solutions, each tailored to specific product requirements.<\/p>\n

    Melt-in-the-mouth functionality<\/strong><\/h3>\n

    For applications requiring a tender melt post-preparation, such as reheated salami pizza or low-fat poultry sausages, Loryma has developed the Lory\u00ae<\/sup> Stab blend. This system, based on the modified wheat starch Lory Starch Amber, offers impressive technical properties:<\/p>\n