Lighting the barbecue is a familiar and often social event for many people. And, for the increasing number of consumers who want to see meat-free alternatives on the grill, there is now a growing selection of delicacies. "Flexitarians in particular can be quite demanding," says Norbert Klein, Head of Product Development at Loryma: "They want to consume less meat but, at the same time, they want a high-quality eating experience. Barbecuing is associated with positive memories and emotions. Therefore, giving up meat should not feel like giving up pleasure." Barbecues traditionally comprise a wide range of foods and dishes that cater to a broad array of preferences and cultures. And although, historically, it's normally been a meat fest, change is afoot. Even if you've opted out of eating meat, for the short- or long-term, there is still a multitude of different products and flavourings to tempt your taste buds. As with all substitute products, Loryma understands that an authentic mouthfeel and taste is crucial - especially for flexitarians who supplement their diet with vegan products (but still know meat products very well). According to Statista, sales of meat alternatives will continue on an upward trend and reach a value of approximately $140 billion by 2030, with flexitarians being the driving force. To convince them, the choice of a vegetable base is essential. As such, ingredient specialist Loryma has developed combinations of wheat ingredients that can be used to create vegan versions of grilled classics such as steaks, sausages, burger patties and fish fillets, as well as new creations and variations.
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