New concepts for plant-based salami substitutes from Loryma
The wheat protein contained in Lory Bind gives the recipes not only an elastic texture but also a nutritional profile as close as possible to the original.
From vegan salami as a hot or cold topping for bread and pizza, to Italian salami stick alternatives—ingredients specialist Loryma has developed concepts that authentically replicate the specific visual and haptic properties of their meat-based counterparts. The wheat texturates of the Lory Tex range form the structure-giving base, while the choice of wheat-based binder (Lory Bind) promises optimum binding and heat stability, thus ensuring the protein content of the end product is on a par with the original. To achieve ideal results, there are also various options for processing, such as fermentation or the addition of a plant-based fat alternative.
Various wheat ingredients create multiple textures and properties. For example, a wheat-based binder from the Lory Bind range is suitable for the creation of vegan salami as a pizza topping, providing stability during heating. To achieve the typical appearance of salami with visible fat inclusions, a creamy fat alternative can also be added. This is based on Lory Stab, a mixture of several wheat starches, as well as vegetable fat and water, and can withstand high temperatures. The wheat protein contained in Lory Bind gives the recipes not only an elastic texture but also a nutritional profile as close as possible to the original. As a result, the protein content of wheat-based salami is at least as high as that of beef-based sausages.