Lasenor, a Spanish food emulsion producer, has introduced a new pea protein texturizer called VP-100 that can help bakery manufacturers reduce their reliance on eggs due to supply and price shocks. The ingredient is designed to enhance aeration, produce a softer crumb, and extend shelf life by slowing the staling process of baked goods. It can replace 50-100% of eggs in formulations while maintaining texture and volume, allowing manufacturers to reduce costs by 30-40%.

The pea protein replacer, developed in collaboration with Israeli tech innovator Meala Foodtech, is part of the plant-based egg replacement trend driven by consumer demand for allergen-free and sustainable options. With the soaring prices of eggs globally, the new ingredient offers a more stable and cost-effective solution for bakery manufacturers looking to cater to these market trends. Lasenor recently showcased the capabilities of its pea protein in muffins with reduced egg content, demonstrating its functional performance and versatility in various baked goods applications.