#Spain #Barcelona #Pea Protein #Muffins #Lasenor

Introduction

In an innovative stride towards allergen-free baking, Lasenor Emul, S.L. has introduced LASENOR® VP-100, a novel texturizing pea protein aimed at reducing egg content in muffin recipes by 50-100%. This clean-label solution not only meets rising consumer demand for plant-based alternatives but also addresses ongoing market challenges surrounding egg supply and pricing fluctuations.

The Inspiration Behind LASENOR® VP-100

Lasenor's commitment to creating delicious baked goods without compromising flavor led to the development of this next-generation protein. Collaborating with ingredient technology innovator Meala FoodTech, Ltd., Lasenor utilized proprietary texturization techniques to formulate a protein that supports aeration, prolongs freshness, and maintains the necessary texture and moisture in muffin production.

Technological Advancements in Baking

To better serve the bakery industry, Lasenor has opened a state-of-the-art technical center equipped with a bakery lab. This facility aids industrial bakers in creating plant-based recipes that satisfy taste and texture preferences. Chiara Marinanza, marketing director for Lasenor, emphasizes that this center provides invaluable resources for recipe testing and process optimization, setting Lasenor apart as a partner dedicated to application-driven support.

Key Features of LASENOR® VP-100

LASENOR® VP-100 is designed specifically for commercial bakery applications, offering several advantages:

• - Water Retention: This protein enhances product moisture retention, resulting in cakes that remain soft and fresh for longer periods.
• - Egg Reduction: It allows for significant reductions in egg usage, maintaining the desired product characteristics like texture and volume.
• - Clean-Label Composition: Being 100% plant-based, allergen-free, and non-GMO, it aligns perfectly with current consumer expectations for transparency in ingredient sourcing.
• - Flavor Neutrality: The absence of off-flavors means it can be utilized across a variety of baked goods without altering their taste profile.

Surging Demand for Alternative Baking Ingredients

The recent surge in egg prices—reportedly up by 50-90% within the EU—has created an urgent need for sustainable and stable alternatives. The market for plant-based baked goods is witnessing double-digit growth, aided by shifts towards healthier, ethical, and environmentally friendly products. Lasenor's VP-100 caters to this demand, enhancing product offerings in categories such as muffins, sponge cakes, and sweet pastries.

The Perfect Muffin Recipe

Lasenor's trials have illustrated that products utilizing LASENOR® VP-100 align with market desires for 100% plant-based baking. The ingredient fits seamlessly into standard muffin recipes, requiring no alterations in cooking methods. The integration phase involves controlled hydration and activation, fostering gelling and binding properties critical for egg-reduced recipes. This ensures optimal texture and foam stability, vital for muffin creation.

Conclusion and Market Debut

With its official launch at Fi Europe 2025 in Paris, Lasenor's LASENOR® VP-100 has not only been showcased through live tastings but also stands as a beacon for the future of plant-based baking. In manufacturing trials, the resulting muffins have displayed voluminous, tender crumb structures that rival full-egg recipes. As Lasenor continues its mission to empower the bakery industry, LASENOR® VP-100 is set to redefine what consumers expect from baked goods moving forward.

Lasenor Emul is dedicated to sustainability and innovation in food ingredients, positioning itself as a leader in providing tailored solutions that enhance product quality and manufacturing efficiency. Their contributions reflect a commitment to not just meeting but exceeding consumer expectations in an ever-evolving market landscape.