Good 4 U – Functional ingredient solutions for healthier food options

Zwingenberg (Germany) October 2025 – Food ingredients specialist Loryma will welcome visitors to Fi Europe 2025 in Paris with a trendy, colourful stand promising “Good Vibes Only”. The design is inspired by the range of functional ingredients on display, which support food manufacturers in the creation of nutritionally sound “Good 4 U products”. The growing demand for wholesome baked goods, pasta, snacks and cereals, as well as alternative proteins for vegetarian, vegan or hybrid products, can be easily addressed with Loryma’s ingredients and industry expertise. An efficient manufacturing process results in end products with natural ingredients, an optimised nutritional profile and great texture.

“Good 4 U” is a consumer trend that combines enjoyment with a balanced dietary profile: less sugar, salt or fat, more plant-based proteins and fibre, short ingredient lists and traceable, non-allergenic raw materials. Demand is driven by more conscious consumption, in which convenience, nutritional goals and a desire for transparency and sustainability play a major role – and all without compromising on taste and enjoyment. Here, Loryma ticks all the boxes with its product solutions.

Alternative proteins for a balanced nutritional profile

Proteins provide essential building blocks for the body. Plant-based sources offer a balanced nutritional profile, usually less saturated fatty acids and relatively resource-efficient production.

Loryma offers a range of raw materials in various shapes and sizes for crunchy high in protein cereal crisps. In addition to those made from wheat, rice and corn, Loryma has added two more raw materials to its portfolio: pumpkin and fava beans.

Pumpkin seed extrudates are an innovative new inclusion. The fibres not only provide an interesting flavour component but also support the development of plant-based products that meet consumer demand for healthy, sustainable and protein-rich alternatives. The pumpkin seed extrudate, produced in the EU, has a protein content of approximately 35 per cent and is suitable for both sweet and savory applications. On site, crispy pumpkin balls will be available for tasting: a sweet snack concept coated with sustainable, vegan chocolate made from sunflower seeds by Choviva, a neutral-tasting crunchy version and a savory-spiced version.

Tasty, round and crunchy crisps made from extruded fava beans promise 50 per cent protein, and can be thinly coated for the cost-effective production of trendy chocolate products.

For protein enrichment of baked goods, pasta, fillings, creams and coatings, Loryma offers highly concentrated, wheat-based proteins in hydrolysed, extruded or powdered form. They deliver up to 82 per cent protein in dry matter, enabling high-protein claims on end products. Thanks to their neutral taste, they can be incorporated into a wide variety of recipes, from baked goods, authentic meat alternatives and crispy snacks to bars, cereals and pasta.

High fibre, fewer carbs

Lory® Starch Elara wheat starch provides extra fibre with a content of 90 per cent. Replacing flour or durum wheat semolina with this starch supports the creation of fibre-rich baked goods and pasta with fewer carbohydrates and lower calorie content – usually without any additional changes to the recipe or manufacturing process. The tasteless and odourless speciality starch is perfect for boosting nutritional value without compromising on taste.

Hybrid products: global trends, regional solutions

When it comes to hybrid products, manufacturers face the challenge of aligning global nutrition trends – such as the desire for less animal protein – with regional needs. While the focus in Europe and North America is on sustainable production and improved nutritional content, local taste preferences and cultural dietary traditions are often the driving forces in Asia and Africa. Textured wheat protein can be used to create tailor-made solutions that meet the requirements of different regions around the world.

Non-fry breadcrumbs for crisp, low-fat coatings

With Lory® Crumb non-fry, and Lory® Starch Opal Loryma presents an innovative wheat-based breading concept that does not require frying and addresses demand for low-fat and, therefore, healthier breaded convenience products. At the stand, visitors can enjoy crispy hybrid nuggets made from 66 per cent chicken meat, 30 per cent extruded wheat protein and coated with Lory® Crumb non-fry breading. They combine authentic taste with improved sustainability and optimised nutritional value.

Coloured crumbs for creative fun

Finally, a true visual highlight will be Colouring Crumbs – bright-coloured wheat crumbs in pink, yellow, orange and green. Thanks to natural food colourants, they are perfect for creative applications in breading, toppings and snacks, so are not only “Good 4 U” but also good fun too!