Plant-based salami concepts

Ingredients specialist Loryma has developed plant-based salami concepts that are designed to replicate the visual and haptic properties of their meat-based counterparts. The wheat texturates of the Lory Tex range form the base and structure while the wheat-based binder (Lory Bind) can provide binding and heat stability to ensure the protein content of the end product is on par with the original. Fermentation or plant-based fat alternatives may be added in processing to achieve desired results.

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 due to its heat stability. 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, vegetable fat and water — which can withstand high temperatures.

The wheat protein contained in Lory Bind gives the recipes an elastic texture and nutritional profile close to the original. As a result, the protein content of wheat-based salami may be as high as that of beef-based sausages.

The concepts include several manufacturing methods to produce a wheat-based salami matched to the desired end product. One option is to add an edible acid, such as citric acid, to the vegan sausage meat and cook the sausage afterwards.

Fermentation with starter cultures, as is common in classic meat processing, is more time-consuming; however, this method imitates the typical texture and flavour of the meat product. With the help of the microorganisms, the wheat salami matures for a few hours before being cooked.

“In many vegetarian meat substitutes, egg is added to provide the typical bite. However, our well thought out combination of various wheat ingredients gives an authentic result, but without the need for animal-derived additives,” said Norbert Klein, Head of R&D, Loryma.

Modifying the concepts for other sausage alternatives is also possible. For example, the heat-stable binder is suitable for vegan chicken breast or beef jerky.