Lasenor unveils pea protein texturizer as bakeries search for alternatives to costly eggs

As egg prices continued to swing sharply across global markets, Spanish ingredients specialist Lasenor introduced a new pea protein texturizer designed to help bakers reduce their reliance on eggs in cakes, muffins and other aerated products. The ingredient, VP-100, made its public debut at FI Europe 2025 in Paris and was developed in collaboration with Israeli startup Meala FoodTech.

Lasenor positioned the launch as a response to a convergence of pressures on food manufacturers. Successive waves of highly pathogenic avian influenza have destabilized egg supply chains, while consumers have shown growing interest in plant-based and allergen-free alternatives. According to US data, the average retail price for a dozen eggs rose 65% in the year ending December 2024, and analysts expected a further surge in 2025. European markets experienced similar trends, with increases of 50-90% across many countries.

Innova Market Insights research indicated that brands were already adapting. Plant-based egg launches grew by 13% between 2020 and 2024, with new formats emerging for both direct-use and bakery applications. Manufacturers, Lasenor said, were actively exploring ingredients that could deliver volume, spring and moisture without relying on conventional eggs.

VP-100 was formulated with that challenge in mind. The pea protein texturizer functioned as a single-ingredient system for aerated batters and was designed to stabilize foams, retain moisture and slow staling. After undergoing a controlled hydration and activation step, the ingredient developed gelling and binding capabilities that allowed it to perform many of the structural roles of eggs during baking.

Trials carried out by Lasenor showed that muffins baked with VP-100 achieved similar softness and volume to those made with full-egg recipes. The company said the ingredient could support partial or full egg reduction, depending on the application, and required no changes to existing bakery processes. Target uses included pound cakes, sponge cakes and brioches.

“Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations,” said Viktoriia Kubrakova, Product Manager for VP-100. She added that the ingredient also supported popular on-pack claims such as egg free, plant based and clean label.

The broader market context reinforced that potential. Nearly half of global consumers reported buying more minimally processed foods in the past year, and around 30 percent said they were reducing processed foods in favor of products with shorter, more recognizable ingredient lists. Lasenor said VP-100 offered an opportunity to simplify formulations while adapting to shifting supply conditions.

The company paired the product launch with the opening of a new technical center equipped with a bakery laboratory, created to help manufacturers develop plant-based and egg-reduced recipes. The facility offered testing, process optimization and performance validation under realistic production conditions.

Chiara Marinanza, Marketing Director at Lasenor, said the center represented a shift in how the company worked with customers. “Our customers can test recipes, optimize processes and validate product performance under real manufacturing conditions,” she said. “In addition, customers will benefit from Lasenor’s applications expertise, formulation know-how and direct access to the bakery industry.”

Lasenor operates application labs and pilot facilities across multiple regions, including Europe, India, Asia and the Americas. Its broader portfolio includes plant-based solutions, bakery systems, lecithins and clean label release agents.

With egg markets likely to remain unstable and consumer demand for plant-based innovation rising, Lasenor said it expected strong interest in VP-100 as manufacturers reassessed their formulation strategies heading into 2026.