Vegan stabilising system Lory® Stab promises excellent functionality for marvellous muffins and sponges 

The booming plant-based bakery market is driving demand for innovative new ingredients. Manufacturers are therefore looking for solutions that replicate the technological properties of eggs or milk, such as optimal dough stability and volume. That’s why food ingredient specialist Loryma, part of Crespel & Deiters Group, has developed Lory® Stab, an advanced compound that mimics the characteristics of eggs for the creation of delicious plant-based baked goods, such as muffins and sponge cakes. 

The market for egg substitutes was valued at $130.5 million in 2023 but by 2033, it is projected to reach $654.3 million, at a compound annual growth rate (CAGR) of 17.5 per cent. (1). The increasing interest in and use of egg alternatives by the food industry is influenced by many factors, including consumer demand for plant-based alternatives, enhanced food safety, easier handling and storage, multi-functionality, lower price and reduced volatility. For bakery products in particular, the sensory qualities of eggs are crucial, which is why egg replacers must promise authentic taste, texture and baking properties. 

Created for a variety of baked goods 

Baked goods in general, and sponge cakes in detail, promise a number of technological benefits, including a light, fluffy texture, anticipated mouthfeel, even pores and a firm, lightly browned crumb. Vegan products must also live up to these expectations. Norbert Klein, Head of Research and Development at Loryma, emphasises the company’s commitment to the development of its convincing and authentic egg alternative: “Lory® Stab makes it easy for manufacturers to recreate all the desirable and functional properties of eggs. This makes it an essential tool to meet exacting consumer demands. We wanted our solution to be universally suitable for all types of sponge-based bakery goods, not just certain ones.” 

Lory® Stab is a versatile, wheat-based compound and free from artificial additives. Furthermore, its processing is very similar to that of traditional, egg-based products, as ingredients such as flour, sugar, oil or water are added in the usual way. The neutral taste allows for easy customisation with additional flavours such as chocolate, fruit or aromatic extracts, ensuring that end products are both delicious and authentic.  

Expert in wheat-based food ingredients 

Loryma offers a comprehensive range of solutions tailored to the baking industry. In addition to Lory® Stab, its portfolio includes functional wheat starches and proteins, which play a key role in the optimal texture and nutritional profile of bakery products. These ingredients address the needs of a growing number of health-conscious consumers looking for high-fibre or protein-rich alternatives that look good and taste great. 

Find out more at: https://crespeldeitersgroup.com/bakery-solutions/. 

Editorial contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk