Lasenor launches pea protein for egg reduction in bakery applications
Barcelona-based bakery solutions specialist Lasenor Emul, S.L. has launched LASENOR VP-100, a texturising pea protein designed to reduce egg content in commercial bakery applications by 50-100%. The ingredient was showcased at Fi Europe 2025 in Paris, where the company demonstrated muffins formulated with the plant-based texturiser.
Partnership drives protein development
LASENOR® VP-100 represents a collaboration between Lasenor and ingredient technology innovator Meala FoodTech, Ltd. The single-ingredient protein was developed using Meala’s proprietary texturisation technology and subsequently optimised by Lasenor specifically for aerated batter systems used in commercial bakery production.
Functional properties address egg replacement challenges
The texturising protein is designed to replicate key functional properties of eggs in bakery formulations. Laboratory testing demonstrated that LASENOR VP-100 enhances aeration, produces a softer crumb structure, and extends shelf life by slowing the staling process. The ingredient allows for egg reduction ranging from 50% to complete replacement, depending on formulation requirements.
Kitchen lab trials with muffins showed that products formulated with LASENOR VP-100 exhibited comparable volume, softness, moisture retention, and crumb structure to full-egg recipes. The ingredient also demonstrates functionality in sponge cakes, pound cakes, and brioches.
“LASENOR VP-100 delivers strong functional performance in muffin formulations, helping manufacturers achieve the desired texture, moisture, and structure, even with reduced egg content,” said Viktoriia Kubrakova, product manager of LASENOR VP-100 for Lasenor. “Our trials demonstrate that VP-100 integrates smoothly into standard cake recipes without requiring changes to the processing methods.”
Technical specifications and processing requirements
The ingredient provides superior water retention properties, contributing to extended freshness and improved shelf life in finished products. LASENOR VP-100 is 100% plant-based, allergen-free, and non-GMO, with a neutral flavour profile that does not impact organoleptic attributes.
For optimal functional performance, LASENOR VP-100 requires a controlled hydration and activation phase prior to integration with other ingredients. This allows the protein to develop its gelling, binding, and water-retention capacities critical for egg-reduced systems. Following activation, ingredients are whisked together for several minutes to create an aerated batter, where the activated protein enhances foam stability and maintains air retention during baking.
In standard muffin production, the batter is deposited into 45g cavity moulds and baked for 20 minutes at 180°C.
“Trials with LASENOR VP-100 produced soft, voluminous muffins with a uniform fine crumb and a stable structure,” Kubrakova noted. “The ingredient also fully aligns with market demands, supporting on-pack claims such as, ‘100% plant-based’, ‘egg-free’, and ‘clean label’.”
Market drivers for egg alternatives
The launch addresses growing demand for egg alternatives driven by supply volatility and price increases. Product launches in baked goods categories featuring plant-based claims, including muffins, sponge cakes, and sweet pastries, are experiencing double-digit growth, according to the company.
“LASENOR VP-100 responds to consumer demands for plant-based alternatives and allergen-free options,” said Kubrakova. “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations.”
New technical centre supports product development
Lasenor recently opened a technical centre housing a fully equipped bakery laboratory. The facility provides on-site guidance to industrial bakery manufacturers, including cake mix producers, for formulating plant-based bakery concepts.
“Our customers can test recipes, optimise processes, and validate product performance under real manufacturing conditions,” said Chiara Marinanza, marketing director for Lasenor. “In addition, customers will benefit from Lasenor’s applications expertise, formulation know-how, and direct market access to the bakery industry.”
- For more information, visit: lasenor.com
