Lasenor launches pea protein for egg-free bakery applications
Lasenor has unveiled a breakthrough ingredient designed to help manufacturers reduce or replace costly eggs in baked goods.
At Fi Europe 2025 in Paris, the bakery solutions specialist showcased muffins reformulated with Lasenor VP-100, a clean-label texturising protein derived from peas, which enables egg reduction ranging from 50% to complete replacement without compromising quality.
Developed in partnership with ingredient technology innovator Meala FoodTech, Lasenor VP-100 was created using Meala’s proprietary texturisation technology and further optimised by Lasenor for aerated batter systems. The ingredient is specifically tailored for commercial bakery applications, offering manufacturers a single-ingredient functional solution that enhances aeration, produces a softer crumb, and extends shelf life by slowing staling.
Lasenor has reinforced its application-driven approach with the opening of a new technical centre and bakery lab. The facility provides industrial bakery manufacturers, including cake mix producers, with on-site guidance in formulating plant-based concepts that deliver on sensory appeal and functionality.
“Our customers can test recipes, optimise processes, and validate product performance under real manufacturing conditions,” explained Chiara Marinanza, marketing director at 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.”
Trials with Lasenor VP-100 have demonstrated strong performance across a range of bakery products, including muffins, sponge cakes, pound cakes, and brioches. The ingredient delivers volume, softness, moisture, and a fine crumb structure comparable to full-egg recipes. Its neutral flavour ensures no off-notes, while superior water retention helps baked goods stay fresh and moist for longer.
“Lasenor VP-100 responds to consumer demands for plant-based alternatives and allergen-free options,” said Viktoriia Kubrakova, product manager for Lasenor VP-100. “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of volatile egg supplies and price fluctuations.”
Egg prices have surged by 50–90% in the EU and 65% in the US, creating strong demand for stable alternatives. At the same time, plant-based bakery launches are experiencing double-digit growth, driven by consumer interest in sustainable, ethical, and better-for-you products. Lasenor VP-100 aligns with these trends, supporting on-pack claims such as “100% plant-based,” “egg-free,” and “clean label.”
Kubrakova added that the ingredient integrates smoothly into standard cake recipes without requiring changes to processing methods. For optimal performance, Lasenor VP-100 undergoes a controlled hydration and activation phase to develop its gelling, binding, and water-retention capacities before being whisked into an airy batter. During baking, the protein enhances foam stability, ensuring air retention and delivering soft, voluminous muffins with a uniform crumb and stable structure.
The official debut of Lasenor VP-100 at Fi Europe 2025 included tastings of reformulated muffins at the company’s booth and during an intimate afternoon tea event.
With its ability to reduce reliance on eggs while maintaining quality and functionality, Lasenor VP-100 positions Lasenor as a key partner for bakery manufacturers navigating cost pressures and consumer demand for clean-label, plant-based innovation.
