Loryma: After the Wheat-Based Chicken Comes a Wheat-Based Egg

Lory Stab’s formulation is said to replicate the technological functions of eggs. Milk in baking applications, catering to a variety of baked goods including muffins, sponge cakes, cake bases, and lava cakes. On the contrary, wheat contains valuable nutrients and minerals, and is a high-quality vegetable protein source.

By concentrating on “our” raw material, we not only make use of our existing knowledge, but in addition continue to explore exciting new possibilities. In terms of sustainability, wheat can score points due to its regional availability, with short distances minimising transport emissions.” Describing the new wheat-based egg replacement this week, Norbert Klein, Head of Research and Development at Loryma, explains: “The light, airy texture and authentic mouthfeel of the finished baked goods perfectly imitate the sensory properties of non-vegan products.