Barcelona-based Lasenor Emul, SL, has introduced Lasenor VP-100, a pea-derived texturing protein that can serve as an egg substitute. Developed in partnership with Meala Food Tech using their proprietary texturization process and Lasenor’s aerated batter systems, the single-ingredient protein can replace 50-100% of eggs in muffins, improving aeration, softening texture, extending freshness, and maintaining a neutral flavor.
"Lasenor VP-100 responds to consumer demands for plant-based alternatives and allergen free options," said Viktoriia Kubrakova, product manager of Lasenor VP-100 for Lasenor. "Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations."
Interested customers can find more details about the egg alternative through the Lasenor website.
Pea Protein Egg Alternatives
Lasenor Emul Has Launched Lasenor VP-100 as an Egg Alternative
Trend Themes
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Plant-based Alternatives — Consumers' growing preference for plant-based products fuels innovation in animal product substitutes, creating opportunities for healthier and sustainable eating options.
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Allergen-free Innovations — Rising demand for allergen-free foods drives the need for innovative formulations that can cater to dietary restrictions without compromising on taste or texture.
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Volatile Supply Chain Solutions — Fluctuations in the supply chain, particularly in the availability of eggs, accelerate the development of versatile substitutes like pea protein to ensure consistent product offerings.
Industry Implications
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Food Technology — Advancements in texturization processes and ingredient innovation are reshaping the food industry, offering cutting-edge solutions for egg replacements.
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Plant-based Food Manufacturing — The plant-based food sector continues to expand as companies explore new protein sources and technological collaborations to enhance product quality.
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Baking Industry — Incorporating egg alternatives in baking not only addresses supply chain challenges but also opens avenues for creating novel products with extended freshness and improved textures.