Christopher Busch is Head of Research & Development, Extruded Products at Loryma, part of the Crespel & Deiters Group. As an extrusion specialist, he has been working for the Crespel & Deiters Group for several years and, together with his team, helps develop innovative solutions using extruded ingredients. Extrusion’s complexity and almost limitless possibilities are what most excites him.
Christopher spoke to us at the end of an eventful year in which Loryma developed wheat-based tuna and a wheat-based egg substitute for baked goods. They also created a heat-stable version of salami that uses fermentation to create an authentic visual and savoury replica (pictured below). We wanted to know his thoughts on 2023, and what he had planned for the year ahead.
Can you provide an overview of Loryma’s core products and how they contribute to the quality of plant-based products?
We create functional wheat-based products that enable the creation of holistic solutions to meet the needs of various target groups. In addition, we try to provide inspiration with trendy application concepts. After all, plant-based foods are not just meat substitutes. While we have a wide range of meat…