Ingredient specialist Loryma is expanding its wheat-based portfolio with a functional mix that is free of animal ingredients, as well as artificial colorings, flavorings and preservatives. The vegan, wheat-based Lory® Stab replicates the technological properties of egg or milk in bakery products. Products made with this base ingredient, such as muffins, sponge cakes, cake bases or lava cakes, have the typical airy texture, light crumb and consistent pore structure.
The UK, the US, Germany and Japan are expected to emerge as major manufacturers as a result of the rising demand for vegan cookies at a compound annual growth rate of 8.9%, according to a study by Future Market Insights (FMI).
A new UK report by Baker & Baker shows significant opportunity for growth in the vegan sweet bakery market segment. The research involved a survey of 1,000 UK consumers.
Baker & Baker launched its first range of vegan products, which includes cookies, doughnuts and muffins. Following a successful launch in France and Germany in 2021, the range will be rolled out to UK bakeries, foodservice operators and retailers and in Q1 2022.