Lasenor Emul and Meala Foodtech Debut LASENOR® VP-100
The food ingredient company Lasenor Emul has announced the development of a new texturizing pea protein — LASENOR® VP-100. Developed in collaboration with Meala FoodTech, this functional ingredient is engineered to partially or fully substitute eggs in various commercial bakery products such as muffins, sponge cakes, and brioches.
LASENOR® VP-100 was developed using "Meala FoodTech's proprietary texturization technology and further optimized by Lasenor for aerated batter systems." The resulting texturizing pea protein is promoted as a clean-label, plant-based solution that maintains key sensory qualities like volume, softness, and moisture retention while also extending shelf life.
This ingredient innovation was showcased at Fi Europe 2025. Lasenor Emul is supporting the deployment of its LASENOR® VP-100 with a recently established technical center containing a bakery laboratory for client formulation assistance.
Image Credit: Lasenor Emul
LASENOR® VP-100 was developed using "Meala FoodTech's proprietary texturization technology and further optimized by Lasenor for aerated batter systems." The resulting texturizing pea protein is promoted as a clean-label, plant-based solution that maintains key sensory qualities like volume, softness, and moisture retention while also extending shelf life.
This ingredient innovation was showcased at Fi Europe 2025. Lasenor Emul is supporting the deployment of its LASENOR® VP-100 with a recently established technical center containing a bakery laboratory for client formulation assistance.
Image Credit: Lasenor Emul
Trend Themes
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Plant-based Protein Innovations — Advancements in plant-based proteins, such as texturizing pea proteins, open the door to cleaner labels and healthier alternatives in commercial food products.
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Egg Substitutes in Baking — New ingredients like LASENOR® VP-100 enable commercial bakeries to effectively replace eggs, addressing dietary needs and reducing reliance on animal products.
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Clean-label Food Solutions — Ingredient innovations that focus on clean-label solutions provide manufacturers with opportunities to meet consumer demands for transparency and health-focused products.
Industry Implications
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Food Ingredients Industry — The food ingredients industry is at the forefront of developing substitute products that offer both functionality and clean-label appeal.
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Bakery Products Sector — The bakery products sector benefits from innovative texturizing agents that enhance product quality and shelf life without compromising on sensory attributes.
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Plant-based Foods Market — The plant-based foods market continues to expand with the integration of functional proteins that align with the growing consumer preference for vegan and vegetarian diets.
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