Discover
LASENOR® VP-100
protein
A clean-label alternative to eggs for aerated bakery
LASENOR® VP-100 is a high-performance texturizing pea protein engineered to replicate essential egg functionalities in aerated bakery products.
Its innovative structure ensures stability, retains moisture, and offers a clean-label, vegan, allergen-free solution ideal for cakes, muffins, and whipped batters.
Key benefits:
LASENOR® VP-100 is a high-performance texturizing pea protein engineered to replicate essential egg functionalities in aerated bakery products.
Its innovative structure ensures stability, retains moisture, and offers a clean-label, vegan, allergen-free solution ideal for cakes, muffins, and whipped batters.
Key benefits:
Stable texture in whipped batters
High water-holding capacity: moist, fresh crumb
Clean-label, vegan, allergen-free
Easy to dose and integrate
- Supports cost optimization through egg reduction or removal.
Developed in close collaboration with Meala Food Tech— specialists in plant-protein texturization—this ingredient embodies the latest advancements in functional protein engineering to deliver reliable, egg-like performance in modern bakery applications.
Work with our bakery specialists
Our Technical Center is equipped to run trials, validate performance and guide reformulation projects. We help you achieve clean-label, cost-optimized and high-quality results.
Ready to test LASENOR® VP-100?
We’re here to help you develop the next generation of high-performance bakery products.
We’re here to help you develop the next generation of high-performance bakery products.
