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Lasenor unveils new texturizing pea protein to reduce egg use in muffins & other baked goods
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Thursday, 11 December, 2025, 08 : 00 AM [IST]
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Barcelona, Spain
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Bakery solutions specialist Lasenor Emul, S.L. has unveiled LASENOR VP-100, a breakthrough clean-label texturizing pea protein designed to reduce or fully replace eggs in commercial bakery applications. The innovation was showcased at Fi Europe 2025 in Paris, where the company presented muffins formulated with 50–100% less egg—without compromising taste, structure, or consumer appeal.
Developed in collaboration with ingredient technology innovator Meala FoodTech, Ltd., LASENOR VP-100 leverages Meala’s proprietary texturization platform. Lasenor further optimized the ingredient for aerated batter systems, making it suitable for a wide range of bakery applications such as muffins, sponge cakes, pound cakes, and brioches.
Lasenor has also launched a new technical center equipped with a state-of-the-art bakery lab, offering industrial manufacturers hands-on support in product development.
“Our customers can test recipes, validate performance, and optimize processes under real manufacturing conditions,” said Chiara Marinanza, Marketing Director, Lasenor. The center reinforces Lasenor’s role as an application-driven partner providing formulation expertise, not merely an ingredient supplier.
LASENOR VP-100 was specifically engineered to enhance aeration, create a softer crumb, and prolong freshness by slowing staling. The ingredient allows 50% egg reduction up to complete replacement, depending on the recipe. Kitchen lab trials demonstrated high performance in maintaining volume, moisture, dome formation, and a fine, uniform crumb—qualities typically dependent on eggs.
Key benefits include:
• Superior water retention for prolonged softness and shelf life
• Egg reduction or full replacement with maintained structure
• 100% plant-based, allergen-free, non-GMO clean-label credentials
• Neutral flavor, ensuring no off-notes in baked goods
“VP-100 responds to rising demand for plant-based and allergen-free bakery alternatives,” said Viktoriia Kubrakova, Product Manager. She noted that global egg price volatility—up 50–90% in the EU and 65% in the US—has intensified the need for stable alternatives. Plant-based muffins, cakes, and pastries are witnessing double-digit growth in new product launches.
Kubrakova added that VP-100 integrates seamlessly into standard cake manufacturing. After a hydration and activation phase that develops its gelling and binding abilities, the protein stabilizes foam in the batter, ensuring air retention during baking.
LASENOR VP-100 made its official debut at Fi Europe 2025, where visitors sampled muffins reformulated with the pioneering pea-based texturizer.
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