Bakery solutions specialist Lasenor Emul
S.L. unveiled its hybrid muffins developed with the next-generation clean-label
pea protein LASENOR® VP-100 at Fi Europe 2025. The innovative ingredient
replicates key egg functionalities and enables egg reduction ranging from 50%
to full replacement in bakery formulations.
Developed specifically for commercial bakery applications, LASENOR® VP-100 is produced using Meala FoodTech Ltd.’s proprietary texturization technology. The single-ingredient functional pea protein was further optimized by Lasenor to deliver top performance in aerated batter systems.
To provide hands-on technical support to industrial manufacturers, Lasenor has also opened a comprehensive technical center equipped with a fully functional bakery laboratory. The center allows cake mix producers and other bakery manufacturers to test recipes, optimize processes, and validate product performance under real production conditions. Lasenor’s Marketing Director, Chiara Marinanza, highlights that this service positions the company not just as a supplier, but as an application-driven solutions partner.
Reduces egg use from 50% to full
replacement
Lasenor’s new texturizer combines essential functionalities—such as volume enhancement, softer crumb structure, and delayed staling—within a single ingredient. In kitchen lab tests, LASENOR® VP-100 delivered impressive results, providing volume, softness, moistness, and overall consumer experience comparable to full-egg recipes. The ingredient also performs effectively across a broad range of applications including sponge cakes, pound cakes, and brioches.
Key advantages of LASENOR® VP-100
LASENOR® VP-100 extends shelf life by offering superior water retention, keeping baked goods softer and moister for longer. By reducing or replacing eggs, it maintains texture, volume, and crumb structure. It supports clean-label claims with its 100% plant-based, allergen-free, and non-GMO profile. With its neutral flavor, it integrates seamlessly into all bakery applications without introducing off-notes.
LASENOR® VP-100 Product Manager Viktoriia
Kubrakova notes that consumer demand for plant-based and allergen-free solutions continues to rise. With egg prices increasing by 50–90% in the EU and 65% in the U.S., manufacturers are turning to more stable alternatives. Double-digit growth in plant-based cake and muffin launches further reinforces this trend.
Full compatibility with muffin formulations
Kubrakova explains that VP-100 can be incorporated into standard cake recipes without requiring changes to processing methods. For optimal performance, the ingredient undergoes a controlled hydration and activation step before being mixed with the rest of the formulation. This step allows the protein’s gelling, binding, and water-retention properties to fully develop.
All ingredients are then whipped into an aerated batter, deposited into 45 g molds, and baked at 180°C for 20 minutes.
Trials demonstrated that muffins produced with VP-100 delivered a soft texture, high volume, fine and uniform crumb structure, and a stable overall form.
Debuted at Fi Europe 2025
LASENOR® VP-100 made its official debut at Fi Europe 2025, held in Paris on 2–4 December. The company showcased muffins reformulated with the new texturizing pea protein at its booth and at a dedicated afternoon tea event, attracting strong interest from industry professionals.