Vegan bratwurst gets sensory appeal from wheat

Member of the Crespel & Deiters group, Loryma produces globally distributed wheat proteins, wheat starches and functional blends for more than 40 years now. The company has recently developed a special recipe for vegan sausage products that are authentic in both bite and taste, and meet the increasing demand for meatless barbecue products. This is perfectly complemented by vegan sausage casing supplied by manufacturer Viscofan.      

Firm, juicy, and with the right mouthfeel is how Loryma describes their wheat-based meatless bratwurst (sausages), developed with wheat ingredients. Sausage skins are from Viscofan.

The trend of vegan meat alternatives continues apace, with consumer demand rising in anticipation of the start of the barbecue season. Manufacturers are faced with the challenge of developing products that are not only easy to process, but also convincing in terms of sensory properties and preparation. In order to target vegan, vegetarian or flexitarian consumers, Loryma’s balanced recipe for fried sausages is based on wheat ingredients. For this, the company combines textured wheat proteins Lory® Tex Granules and binding system Lory® Bind with a tasty seasoning mix. Viscofan, a global manufacturer of sausage skins, provides the crunchy Viscofan Vegan Casing. The result is a vegetarian bratwurst that is both firm and juicy, with authentic mouthfeel, and ideal for grilling on the barbecue or in a pan.

The textured wheat protein Lory® Tex optimises the consistency and nutritional value of meat-free sausages, and many other applications. Thanks to the tasteless binding system Lory® Bind, food manufacturers can vary the colour, taste and texture of vegan sausages. In addition to the classic bratwurst, there are numerous other possibilities for meat-free end products, including white sausages, curry sausages, fine Nuremberger and coarse grilled sausages. The artificial Viscofan Vegan Casing is the perfect finishing touch, as it is easy to fill and simple to handle. It is 100% vegetable-based and, therefore, the perfect choice for both vegetarian and vegan end products.

Henrik Hetzer, Managing Director of Loryma, explains: "We focus on high quality, regional, wheat-based raw materials that can satisfy demand for vegan end products, while guaranteeing the best possible nutritional values. With Viscofan, we have found a perfect partner for the manufacture of synthetic casings. As a result, we are able to offer 100% vegetable sausage components that can be adapted as required by manufacturers, without compromising on taste or bite."