This is where the natural raw material
wheat offers great potential: using
extrusion technology, it is versatile
and combines nutritional and
technological advantages. Wheat
proteins optimise the consistency of
products such as meat alternatives,
cereals, baked goods and convenience
food. They provide high-quality
amino acids and help to reduce global
meat consumption, contributing to
a better ecological balance. Wheat
starches improve stability, texture
and flavour, while extending shelf
life and positively influencing the
nutritional profile of food products,
for example through sugar reduction.
The use of functional blends enables
individualised visually and texturally
convincing applications that are quick
and easy to prepare. This holds true
for a virtually unlimited number of
solutions, from breadings and vegan
meat substitutes to confectionery,
snacks and ready meals.
Our great asset is the flexibility of wheat
combined with the expertise we have
acquired over several decades. Loryma
is a brand of the Crespel & Deiters
Group, which processes 330,000 tonnes
of wheat annually, which equates to an
area the size of 57,500 football pitches.
100% of the guaranteed GMO-free
raw material comes from the EU, 75%
of which is harvested and processed
in Germany. The regionality of this
renewable natural product ensures
a reliable supply, short transport
routes and low emissions. Thanks to
joint production, i.e. the creation of
different products from the same raw
material, the wheat can be utilised
almost entirely with a yield of 99 per
cent. This guarantees efficient and
resource-friendly handling. Loryma‘s
products are crisis-proof and pioneering
for use in globally significant markets
of the future. This also benefits the
manufacturers who work with our
ingredients.
For further information, please visit:
www.loryma.de/en/
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