# Texturizing Pea Proteins
Lasenor Emul and Meala Foodtech Debut LASENOR® VP-100

By Kalin Ned | Published 2025-12-09 | Business
Source: Trend Hunter, https://www.trendhunter.com/trends/texturizing-pea-protein
References: [foodbev](https://www.foodbev.com/news/lasenor-teams-up-with-meala-foodtech-to-present-texturizing-pea-protein-for-egg-reduced-muffins)

![Texturizing Pea Proteins](https://cdn.trendhunterstatic.com/thumbs/592/texturizing-pea-protein.jpeg)

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