Wheat up your snack time!

Zwingenberg/Germany, March 2025 – At iba 2025, Loryma, expert in functional wheat ingredients, will showcase latest innovations for baked applications, in line with market request from commodity to specialty solutions. Studies show that the European baked goods and snacks market balances tradition with trends such as health-oriented, sustainable and plant-based applications[1]. That’s why the company’s natural ingredients, such as starches, proteins and stabilizers, are treated with technical expertise. This ensures they meet the growing consumer demand for wholesome, nutritionally optimised vegan products that are easy and efficient to process.

With increasing consumer calls for health-conscious food choices, manufacturers are looking for nutritionally sound vegan solutions that also promise advanced dietary values. Loryma offers special ingredients that boost protein content, reduce carbohydrates and improve the overall nutritional profile of sweet and savoury baked goods without compromising on taste and texture. Moreover, the ingredients make it easy for manufacturers to differentiate their products on the market with a targeted USP while enhancing processing efficiency. As a further benefit, Loryma not only provides high-quality solutions but also offers expert consulting services to boost formulations and production processes. Customers receive tailored advice on raw material selection, functional properties, end- product performance and industrial manufacturing considerations, such as dough rheology.

At this year’s iba, the company presents its product ranges and concepts at the trend area in hall 15, where there will also be a short daily presentation on the benefits of the future-proof solutions:

Vegan alternatives

The growing popularity of a plant-based diet, motivated by health, ethical and environmental considerations, is increasing the demand for vegan snack options. This development is contributing to a greater variety of vegan products on offer and increasing acceptance among the masses. To replace egg and milk, Loryma offers perfect stabiliser systems with additional benefits for an authentic texture.

Optimising nutritional value

Lory® Protein and Lory® Starch Elara can boost the protein or fibre content while reducing the carb count. Let it be savoury snacks like pizza or sweet baked goods such as muffins – the result is a more healthy indulgence.

Surface finishing: seed adhesion and glossy coatings

What makes baked goods irresistible? The perfect appearance and a highly decorative finish! The special vegan Loryma products ensure perfect adhesion of seeds and toppings, irresistible shine or perfect browning on baked goods. Lory® Crumb in various shapes and colours support the guaranteed success with an extraordinary look.

“The bakery industry faces great opportunities in selected segments that can perfectly push the business,” explains Norbert Klein, Head of R&D Loryma. “Sustained expansion requires agility in responding to consumer trends and regulations. Loryma supports manufacturers in seizing these chances through competitive differentiation and innovation. Our diverse product range enhances nutrition, enabling high-protein, high-fibre and vegan products, while improving manufacturing efficiency with stable dough and product properties.”

For further information, please visit: Crespel & Deiters Group or LinkedIn

[1] https://www.innovamarketinsights.com/trends/bakery-trends-2024/