LASENOR® VP-100: Texturizing Plant Protein for Bakery

November, 2025

LASENOR® VP-100 is Lasenor’s new texturing pea protein, designed for bakery and pastry uses. It improves aeration, helps create a softer crumb, and slows staling in cakes and similar items. This protein was co-developed with our partner Meala FoodTech, experts in protein texturization technology. We employed an innovative approach to enhance an existing process, improving its functional performance.

Introduction

LASENOR® VP-100 is a texturizing, plant-based pea protein optimized for bakery and pastry products, for example, sponge cakes, muffins, cakes, and more.

Lasenor offers bakery solutions that can be especially appealing across multiple areas:

Market Context and Opportunity

The bakery and pastry category is a key platform for innovation in plant proteins. Increasingly, functional and nutritional ingredients—especially this type of protein—are being added to meet the rising consumer demand for healthier, more sustainable, and allergen-free products. In this context, pea protein is becoming more prominent as a functional ingredient because it allows the creation of products that combine functionality, nutritional value, sustainability, and technological flexibility. Within this landscape, pea protein stands out as a strategic ingredient—and LASENOR® VP-100 as a unique option with concrete applications, particularly in bakery and pastry.

Market Movements in Bakery:

This trend reflects a clear global pattern: demand for products rich in plant protein, allergen-free, clean label, and made with recognizable, functional ingredients. For example, in Europe, 47% of German consumers reported increasing their intake of plant-based products in 2025.

Today’s consumers prefer products that offer functional benefits and simple formulations. Plant-based proteins, and pea protein in particular, meet these demands for several reasons. Additionally, the baking industry still relies heavily on eggs to achieve the desired texture, structure, and volume. However, eggs, like other traditional texturizers, are increasingly challenged by higher costs, supply fluctuations, and growing pressure for cleaner, more sustainable options.

What is Lasenor® VP-100?

This is a texturizing pea protein produced using a patented process developed by Meala FoodTech, our specialized technology partner. Meala has filed two patents that detail how the protein structure is reorganized through a combination of bioreactor processing, physical treatment, and an enzymatic step. This innovative approach enhances the protein’s gelling capacity, binding, water retention, and thermal stability.

Recommended dosage: 0.5–2.0% of the total formula.

Advantages of LASENOR® VP-100

Partial or total egg replacement can improve key aspects of bakery and pastry processing, making it suitable for special diets (vegan, gluten-free, allergen-free).
Perceived as natural and transparent ingredients.
Enables on-pack claims such as “high in protein,” “100% plant-based,” “egg-free,” or “clean label.”
Aligned with ethical and environmental values, fostering loyalty and brand differentiation.

Within bakery categories, plant proteins are used far more in sponge cakes, pound cakes, and sweet baked goods than in biscuits.

Tailored Solutions for Your Bakery

At Lasenor, we provide not just ingredients but customized solutions. Our broad experience in bakery allows us to tailor Lasenor® VP-100 to meet the specific requirements of each recipe, process, and label goal.

Our technical team collaborates closely with customers to create application guides, reference recipes, speeding up plant validation and ensuring reliable results. If you’re aiming to reformulate with less or no egg to enhance aeration, tenderness, and shelf life, or to move toward a clean label, we’re ready to support you from pilot trials to full-scale industrial implementation. Let’s discuss and develop the solution your brand needs.

References and Sources

Meala FoodTech Ltd. Edible Plant-Based Protein Composition. WO 2023/031914 A1.
TDS LASENOR® VP-100, LASENOR EMUL.
Mintel GNPD (2025). Bakery and Biscuits launches, 2015–2025, global.
Edwards, W. P. The Science of Bakery Products. Royal Society of Chemistry, Cambridge, UK. ISBN: 978-0-8404-486-3.

Article Sourced from Lasenor