Lasenor has partnered with Meala FoodTech to introduce LASENOR® VP-100, a clean-label, texturizing pea protein that can be used as an egg replacer in commercial bakery applications. The ingredient, developed using Meala's technology and optimized by Lasenor, boasts excellent water retention properties, helping bakery products stay soft and moist for longer. It allows for partial or total egg reduction while maintaining stable texture, volume, and crumb structure in baked goods.

The 100% plant-based, allergen-free, and non-GMO ingredient has a neutral taste and no off-flavors, making it suitable for various bakery applications. Lasenor has successfully showcased muffins with reduced egg content using LASENOR® VP-100 at Fi Europe 2025. The company's new technical center offers guidance to industrial bakery manufacturers in formulating plant-based concepts with the pea protein and optimizing processes under real manufacturing conditions to meet consumer demand for stable alternatives amidst fluctuating egg prices.