Lasenor introduces pea protein texturizer for bakery amid egg price volatility
The pea protein texturizer improves aeration, helps create a softer crumb, and slows staling in bakery and pastry products.
SPAIN – Lasenor, a Spanish leader in functional food ingredients, has introduced LASENOR® VP-100, a groundbreaking texturizing pea protein tailored for bakery applications, offering a timely solution amid escalating egg price volatility driven by supply disruptions and avian flu outbreaks.
Co-developed with Meala FoodTech through a patented process involving bioreactor treatment, physical restructuring, and enzymatic enhancement, this plant-based innovator replaces eggs partially or fully at dosages of 0.5-2.0% of total formula.
It delivers superior aeration, softer crumb structure, enhanced water retention, and slowed staling in sponge cakes, muffins, pound cakes, and pastries.
Recently, Food-tech innovator Meala FoodTech launched Groundbaker, a single-ingredient pea protein designed to replicate the full functionality of eggs in baked goods.
With a neutral flavor profile and clean-label appeal, VP-100 enables high-protein, egg-free, vegan, gluten-free, and allergen-free claims, aligning perfectly with consumer demands for sustainable, transparent ingredients in a market where 47% of European consumers boosted plant-based intake in 2025.
Egg prices have surged globally due to volatile supply chains, prompting bakers to seek stable alternatives that maintain indulgent texture without off-flavors or process overhauls.
LASENOR® VP-100 addresses this by boosting gelling capacity, thermal stability, and binding, while supporting ethical, low-impact sourcing from peas, a resilient crop less prone to animal agriculture risks.
Lasenor’s technical teams provide customized application guides and reference recipes, facilitating seamless integration from pilot trials to industrial scale, as demonstrated by its compatibility with cake gels like VEROL® and Lasenor® BK powdered emulsifiers for powdered mixes.
This debut taps into bakery’s shift toward functional proteins, where plant options now dominate sponge and sweet baked goods over biscuits, per Mintel data on global launches from 2015-2025.
The launch reinforces Lasenor’s bakery portfolio, including lecithin-based LECISOL® and GIRALEC® for clean-label dough conditioning, amid broader industry trends favoring cost predictability and sustainability.
By enabling moist, tender products with extended shelf life, VP-100 helps brands differentiate in competitive categories, from artisanal pastries to mass-market mixes, while mitigating raw material inflation.
As urban markets in Europe, Asia, and Africa prioritize wellness-driven snacking and baking, this pea protein positions Lasenor to capture growth in reformulated, resilient supply chains.
Early adopters praise its ease of use across production lines, underscoring pea protein’s rise as a strategic ingredient for nutritional fortification without compromising sensory excellence. Lasenor’s expansion, including its Ingreto acquisition in South Africa, amplifies global reach, ensuring bakers worldwide can future-proof formulations against ongoing volatility.
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