Loryma, a German-based manufacturer of wheat ingredients, has unveiled a basic functional mix for muffins and sponge cakes as part of its Lory Bake line. This added-value blend shall ensure sensory appeal in finished products and responds to current market trends, bolstered by several additional health benefits. Perfect for the “coffee-to-go” segment with its street food character, recipes can boast reduced sugar and increased protein content, and therefore, meet consumer demand for nutritious free-from products.

“Health-conscious consumers are specifically looking for products that provide added value in nutritional physiology – low carb and high protein are important keywords”, explains Henrik Hetzer, Managing Director of Loryma. “With the Lory Bake High Protein mix, healthier versions of popular baked goods can be produced, which are in no way inferior to the classic varieties in terms of taste. Blueberry muffins are just one of many possible applications”.

Lory Bake High Protein is a functional base compound, free of added sugars and rich in proteins. The use of wheat proteins and specially modified starches makes it possible to achieve a pleasing texture with significantly reduced carbohydrate content. A blueberry muffin made with the functional mix, for example, has around 30 % fewer calories, 25 % less fat, 50 % fewer carbohydrates, over 80 % less sugar and three times as much protein than its classic counterpart.