Consumers today have a greater awareness of food ingredients compared to pre-pandemic times. This is boosting efforts to support the environment and avoid future catastrophes through a more sustainable lifestyle, says Henrik Hetzer, managing director at Loryma, a German manufacturer of wheat ingredients.

“The need for an ecological balance has very much come into the public consciousness. Consumption habits and awareness of the importance of good nutrition, as well as the origin and quality of F&B products, are all an essential part of this,” he tells FoodIngredientsFirst. 

The post-coronavirus era will call for heightened innovation and more global responsibility in the food industry, he declares. “Consumers increasingly demand sustainable, safe and uncomplicated products.”

According to Hetzer, reorganizing the way we work, greater respect for the older generation and a desire to take more responsibility for our environment are three megatrends at the epicenter of the coronavirus crisis that will have a lasting impact on people’s living and consumption habits. 

“Key takeaways from the recent event are diets with less meat, easy preparation of food and healthy and ethically justifiable nutrition.”

Moreover, Hetzer says that competence and innovation are “vital” to withstand future crises. 

Additionally, a mindful approach to shopping, consumption and enjoyment is on the rise. 

Eating at work and in restaurants has declined, while the number of people dining at home has surged. As a result, there will inevitably be increased demand for easy to prepare foodstuffs. Another trend is for products with cleaner labels that convey a healthier image.

And according to Hetzer, this is wher the raw material wheat has great promise and potential. 

Future-ready wheat ingredients
Loryma uses extrusion technology to maximize nutritional and technological advantages. 

Here, the traditional and regionally grown raw material wheat offers high-quality standards and environmentally-friendly processes – even post-coronavirus.

“This is wher the natural raw material wheat offers great potential: using extrusion technology, it is versatile and combines nutritional and technological advantages,” explains Hetzer. 

“Wheat proteins optimize the consistency of products such as meat alternatives, cereals, baked goods and convenience food. They provide high-quality amino acids and reduce global meat consumption, contributing to a better ecological balance.”

“Wheat provides a valuable nutritional and protein profile for a healthy organism and is an indispensable staple food for the reliable nourishment of a growing global population,” he notes. 

Moreover, it is multifunctional, regionally available and sustainable. 

Awareness for wheat benefits
Yet few know that through coupled production, meaning the manufacture of different products from one starting material, wheat can be almost entirely utilized. 

“An efficient and resource-saving approach to the environment is thus guaranteed. Concerning the label, wheat is generally trusted as natural and traditional. It has no e-numbers but is still highly functional,” adds Hetzer. 

These ingredients serve the food industry across various applications, from confectionery and baked goods to convenience food, vegan meat and fish alternatives, and sauces.

“Wheat ingredients tick many boxes,” Hetzer affirms. “Wheat starches improve stability, texture and flavor while extending shelf life and positively influencing the nutritional profile of food products, for example, through sugar reduction.”

The use of functional blends enables individualized, visually and textually convincing applications that are quick and easy to prepare. This is true for a virtually unlimited number of solutions, from breadings and vegan meat substitutes to confectionery, snacks and ready meals.”

Wheat proteins can optimize the consistency of products such as meat alternatives, cereals, baked goods and convenience food. 

“They also provide high-quality amino acids and help to reduce global meat consumption, contributing to a better ecological balance,” Hetzer concludes.