Lasenor, a leader in bakery solutions, has introduced its groundbreaking Lasenor VP-100, a pea protein that significantly reduces egg use in muffins. Presented at Fi Europe 2025, this innovation allows for a 50-100% reduction in egg content while maintaining the desired texture and flavour, addressing the market’s growing preference for plant-based and allergen-free products.
The Lasenor VP-100 is a texturising pea protein, meticulously crafted for commercial bakery applications, thanks to a collaboration with Meala FoodTech. Utilising Meala’s proprietary texturisation technology, the ingredient has been optimised by Lasenor for aerated batter systems, enhancing aeration, producing a softer crumb, and extending shelf life by decelerating the staling process.
Lasenor’s new technical centre offers a fully equipped bakery lab, providing industrial manufacturers with on-site guidance in formulating plant-based bakery concepts. “Our customers can test recipes, optimise processes, and validate product performance under real manufacturing conditions,” says Chiara Marinanza, Lasenor’s marketing director. This facility reinforces Lasenor’s position as an application-driven partner.
The VP-100’s key advantages include superior water retention, enabling products to stay moist longer, and a neutral flavour, making it suitable for all bakery applications. It also supports clean-label demands with its plant-based, allergen-free, and non-GMO composition. “Food manufacturers are actively seeking solutions that allow partial or full egg reduction,” states Viktoriia Kubrakova, product manager at Lasenor, highlighting the impact of rising egg prices, which have surged 50–90% in the EU and 65% in the US.
Baked goods featuring plant-based claims are experiencing double-digit growth, driven by the demand for sustainable and ethical products. Lasenor VP-100 integrates seamlessly into standard cake recipes, requiring no changes to processing methods. For optimal performance, the protein undergoes controlled hydration and activation before being whisked into an airy batter, enhancing foam stability during baking.
Trials have demonstrated that Lasenor VP-100 produces muffins with a soft, voluminous texture and stable structure, aligning with market trends for products that are ‘100% plant-based’ and ‘egg-free.’ Officially launched at Fi Europe 2025, Lasenor showcased its innovative protein, offering tastings of reformulated muffins at their stand.
