Patented Texturizing Pea Protein Decouples Bakery Margins from Volatile Egg Prices

Volatile egg prices destabilize industrial cake margins. LASENOR® VP-100, a patented texturized pea protein, solves this via functional egg replacement; enhancing crumb softness, aeration, and shelf life while securing cost stability in high-speed lines.

ByMaite Carricaburu

High reliance on eggs in industrial pastry creates critical exposure to cost spikes; conventional plant proteins often lack the gelling and foaming functionality required to maintain sponge cake structure.

LASENOR® VP-100 addresses this gap through advanced protein engineering, allowing manufacturers to maintain quality while reducing dependency on volatile animal commodities.

This solution is specifically optimized for high-speed automated lines where machinability and consistency are paramount.

Unlike traditional texturizers that fluctuate with feed costs or avian influenza outbreaks, this plant-based solution provides a predictable cost shield. It integrates into whipped batters and fermented doughs, ensuring that production remains agile despite supply chain frictions.

Technical Details:

  • Patented structural reorganization: Developed with Meala FoodTech, the protein undergoes a multi-stage transformation involving bioreactor processing, physical treatment, and a targeted enzymatic step.
  • Molecular Enhancement: This specialized process increases gelling capacity, binding, and thermal stability compared to standard pea isolates.
  • Dosage Efficiency: Functional performance is achieved at 0.5% to 2.0% of the total formulation; typically optimized at 0.8% to 1.5% for industrial sponge and pound cakes.
  • Clean Label Profile: The neutral taste profile eliminates off-flavors, facilitating “egg-free” or “100% plant-based” claims without the need for synthetic additives or masking agents.

Operational Impact:

Implementation directly addresses recipe volatility.

By replacing fresh or powdered egg, manufacturers stabilize input costs while improving product quality.

The ingredient enhances aeration for a finer, more uniform crumb; it also increases water retention to delay staling, effectively extending commercial shelf life.

This makes it a critical tool for maintaining indulgence in vegan, gluten-free, or cost-optimized industrial lines without compromising the sensory profile expected by consumers.

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Sources: https://lasenor.com/lasenor-news/how-lasenor-vp-face-rising-egg-costs/ https://lasenor.com/lasenor-news/lasenor-vp-100-plant-protein-for-bakery/ https://www.youtube.com/watch?v=djXBEhzNKOc