GERMANY, Zwingenberg. Loryma, an expert in wheat-based ingredients, has this month opened the doors to its modern and versatile new test laboratory at its headquarters in Zwingenberg, near Frankfurt.
New functional wheat-based components and applications are developed on site, alongside the optimisation of customer products and training sessions. After five months of construction, the core element is a professional test kitchen. Here, production and processes can be simulated on an industrial scale, and final product preparation demonstrated.
In addition, the technical centre includes two laboratories for innovative meat concepts, a bakery, a breading kitchen and a seminar room for workshops. The modern equipment enables not only qualified research and product development, but also comprehensive technical customer service.
Loryma develops native and modified starches, textured proteins and functional blends from the raw material wheat. These ingredients can be used to improve the structure, binding and texture of vegan and vegetarian alternatives, meat and baked goods, as well as cereals, convenience food and snacks. The added value natural components provide the bite in vegan burger patties or plant-based seafood and give snacks just the right crunch. Thanks to the wide range of equipment in the new technical centre, the product development team will now be able to respond more quickly and specifically to consumer trends and market requirements. A total of eight employees can test possible processing methods, product stability and the quality of existing applications and innovative prototypes.
Workshops or webinars can be held in the technical centre to demonstrate to manufacturers the various application possibilities of wheat ingredients, and their ease of processing for optimal product concepts. Loryma also offers customers the joint development of tailor-made solutions in its role as a service partner.