Bakery solutions specialist Lasenor Emul launched a texturizing protein made of peas that enabled a 50-100% reduction of eggs in muffin recipes. LASENOR® VP-100 is a texturizing pea protein specifically designed for commercial bakery applications.

The single ingredient protein was developed in collaboration with Meala FoodTech, using Meala’s proprietary texturization technology, which was further optimized by Lasenor for aerated batter systems.

LASENOR® VP-100 was designed specifically for bakery use to enhance aeration, produce a softer crumb, and extend shelf life and freshness by slowing the staling process.

Key characteristics of LASENOR® VP-100:

• 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,” explains Viktoriia Kubrakova, product manager of LASENOR VP-100 for Lasenor. “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations.”

Egg prices have increased 50–90% in the EU, and 65% in the US, creating forceful pressure for more stable alternatives. Baked good categories that include muffins, sponge cakes, and sweet pastries that boast plant-based claims are seeing double-digit growth in product launches. The accelerating interest in plant-based baked goods is driven by demand for more sustainable, ethical, and better-for-you products.

Photo: Lasenor