Texturizing pea protein launched by Lasenor to reduce egg use

In a recent press release¹, Lasenor Emul, S.L. (Lasenor), disclosed that they had produced muffins using 50-100% less egg using their newest ingredient called Lasenor VP-100, which is a clean, texturizing protein created with peas. Lasenor highlighted the product at Fi Europe that took place this year in Paris, France, between December 2 to December 4, 2025, and served as the official launch of the product.

Lasenor will be working together and collaborating with Meala FoodTech, Ltd., an ingredient technology innovator. To create Lasenor VP-100, the company utilized Meala’s proprietary texturization technology, as well as their own, for aerated batter systems.¹

In the press release, Lasenor announced that they had recently opened a new technical center that includes a fully equipped bakery lab. The facility will be focused on offering on-site guidance to industrial bakery manufacturers, such as cake mix producers, to help craft further plant-based bakery innovations.

“Our customers can test recipes, optimize processes, and validate product performance under real manufacturing conditions,” explains Chiara Marinanza, marketing director for Lasenor, in the press release.¹ “In addition, customers will benefit from Lasenor's applications expertise, formulation know-how, and direct market access to the bakery industry. This service reinforces the company as an application-driven partner, not just an ingredient supplier.”

“LASENOR® VP-100 was designed explicitly for bakery use to enhance aeration, produce a softer crumb, and extend shelf life and freshness by slowing the staling process. The breakthrough texturizer acts as a single-ingredient functional solution within bakery applications and allows for egg reduction ranging from 50% to complete replacement, depending on the formulation. In kitchen lab tests, LASENOR® VP-100 demonstrated its impressive capabilities in producing muffins that impart volume, softness, moisture, and an excellent consumer experience comparable to full-egg recipes,” the press release mentioned.¹ The product can be utilized for muffins and other baked goods, such as brioches, pound cakes, and sponge cakes.

According to the press release, key advantages of LASENOR® VP-100 include¹:

• Superior water retention: VP-100 helps bakery products stay soft and moist longer, contributing to extended freshness and improved shelf life.
• Egg reduction: It allows partial or total egg reduction while maintaining stable texture, volume, and crumb structure.
• Clean-label: VP-100 is 100% plant-based, allergen-free, and non-GMO, supporting current consumer demand for simple, transparent ingredient lists.
• Neutral flavor: The ingredient has no off flavors, making it suitable for all bakery applications without impacting organoleptic attributes. Comparable volume and dome formation.

“LASENOR^® VP-100 responds to consumer demands for plant-based alternatives and allergen free options,” exclaims Viktoriia Kubrakova, product manager of LASENOR VP-100 for Lasenor.¹ “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations.”

In the EU, prices for eggs have risen by 50-90%. For the US, it has increased by 65% and encouraged for other stable alternative options.¹ According to the press release, categories for baked goods, such as sweet pastries, muffins, and sponge cakes, that include plant-based claims, are witnessing double-digit growth in product launches.

“LASENOR^® VP-100 delivers strong functional performance in muffin formulations, helping manufacturers achieve the desired texture, moisture, and structure, even with reduced egg content,” adds Kubrakova. “Our trials demonstrate that VP-100 integrates smoothly into standard cake recipes without requiring changes to the processing methods.”

“Trials with LASENOR^® VP-100 produced soft, voluminous muffins with a uniform fine crumb and a stable structure,” says Kubrakova. “The ingredient also fully aligns with market demands, supporting on-pack claims such as, '100% plant-based', 'egg-free', and 'clean label'.”

Reference

1. Lasenor debuts new texturizing pea protein that reduces egg use in muffins https://www.prnewswire.com/news-releases/lasenor-debuts-new-texturizing-pea-protein-that-reduces-egg-use-in-muffins-302636422.html (accessed Dec 9, 2025).