Lasenor Debuts New Texturizing Pea Protein That Reduces Egg Use in Muffins

Bakery solutions specialist Lasenor has successfully crafted delicious muffins using 50-100% less egg. Introducing LASENOR VP-100, a clean, texturizing protein from peas, these hybrid baked treats were showcased at Fi Europe 2025, as part of the product’s official launch.

LASENOR VP-100 is a texturizing pea protein specifically designed for commercial bakery applications. Lasenor is collaborating with ingredient technology innovator Meala FoodTech, Ltd. The single ingredient protein was developed using Meala’s proprietary texturization technology and further optimized by Lasenor for aerated batter systems.

Lasenor recently opened a new technical center housing a fully equipped bakery lab. The center is dedicated to providing on-site guidance to industrial bakery manufacturers including cake mix producers in formulating plant-based bakery concepts that tick all the boxes in sensory appeal, and functionality. “Our customers can test recipes, optimize processes, and validate product performance under real manufacturing conditions,” explains 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. 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. It gives stellar performance not only in muffins but a broad range of baked delicacies such as sponge cakes, pound cakes, and brioches.

Key advantages of LASENOR VP-100:

• 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. “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.