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At Fi Europe 2025 (stand 71C34), Loryma presents 'Good 4 U' to support manufacturers in the creation of nutritious products without compromising on process efficiency or sensory quality.

The company’s functional portfolio targets product categories such as baked goods, pasta, snacks, cereals and alternative or hybrid protein concepts. Good 4 U also refers to consumer desire for more wholesome nutrition, with reduced sugar, salt and fat, more plant-based protein and fibre, and shorter ingredient lists.

Here, protein is a vital component. Loryma’s highly concentrated wheat proteins, available in hydrolyzed, extruded or powdered forms, contain up to 82% protein in dry matter and are easily incorporated into dough systems, coatings, bars, cereals and meat analogues, thanks to their neutral taste and reliable textural support.

The company is expanding its plant-based toolbox with the addition of EU-produced pumpkin seed extrudates with approximately 35% protein, and extruded fava bean crisps with a protein count of around 50%. Both provide crunch and character for inclusions and toppings.

At the stand, visitors can sample crisp pumpkin balls in three flavours, including a sweet option coated with sunflower-based vegan chocolate from Choviva. For fibre enrichment, Lory Starch Elara – with around 90% fibre – can replace flour or semolina in baking and pasta products without process changes. The result is an efficient way to increase fibre content and optimise the nutritional profile while maintaining familiar taste and texture.

A 'global trend, regional solutions' approach to hybrid product development is key. In Europe and North America, sustainability and improved nutritional profiles are central, while in parts of Asia and Africa, local flavour and dietary traditions carry more weight.

Textured wheat protein enables precise control of bite, juiciness and cost to align with such regional preferences. An example of this, and available to sample, is crispy hybrid nuggets that combine 66% chicken with 30% extruded wheat protein.

Lory Crumb Non-Fry provides colour, crunch and adhesion in oven or air fryer applications. This eliminates the need for deep frying, thus minimising oil use and cleaning. For eye-catching differentiation, naturally coloured crumb variants in pink, yellow, orange and green can be used for breadings, toppings and snacks.

Overall, Loryma’s Good 4 U matches consumer expectations with manufacturing realities by offering modular functionality, consistent performance and a clear pathway from concept to scale.