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Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech.

Lasenor VP-100, a single-ingredient protein solution made from peas, was developed using Meala’s proprietary texturization technology and further optimised by Lasenor for aerated batter systems.

Designed explicitly for bakery use, the solution is said to enhance aeration, produce a softer crumb, and extend shelf life and freshness by slowing the staling process. Lasenor has successfully used the solution to create muffins using 50-100% less egg, showcased at the Fi Europe 2025 trade show in Paris, France, last week.

The solution can enable egg reduction ranging from 50% to complete replacement, depending on the formulation. According to Lasenor, in kitchen lab tests, Lasenor VP-100 produced muffins that imparted volume, softness, moisture and an ‘excellent consumer experience comparable to full-egg recipes’.

Its performance can be demonstrated in a range of baked goods, including sponge cakes, pound cakes and brioches. The ingredient has a neutral flavour with no off-notes, and is 100% plant-based, allergen-free and non-GMO, supporting consumer demand for simple and transparent ingredient lists.

For optimal functional performance, Lasenor VP-100 undergoes a controlled hydration and activation phase enabling it to develop gelling, binding and water-retention capacities critical for egg-reduced formulations, prior to its integration with the rest of the ingredients.

All the ingredients are then whisked together for several minutes into an airy batter where the activated protein serves to enhance foam stability so that it maintains air retention during baking.

Viktoriia Kubrakova, product manager of Lasenor VP-100 for Lasenor, said: “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations”.

“Our trials demonstrate that VP-100 integrates smoothly into standard cake recipes without requiring changes to the processing methods…Trials with Lasenor VP-100 produced soft, voluminous muffins with a uniform fine crumb and a stable structure.”

Lasenor recently opened a new technical centre housing a fully equipped bakery lab. The facility is designed to provide on-site guidance to industrial bakery manufacturers, including cake mix producers, in formulating plant-based bakery concepts that do not compromise on sensory appeal and functionality.

Images: © Patricia Ortin Blaya