A new pea-derived texturising ingredient has entered the commercial bakery market as manufacturers look for stable, cost-managed alternatives to egg-dependent formulations.
The development comes from a collaboration between Lasenor and Meala FoodTech, resulting in a single-ingredient, clean-label protein optimised for aerated batters used in large-scale production environments.
The ingredient, marketed as a plant-based, allergen-free and non-GMO solution, has been engineered to support egg reduction from 50% through to full replacement, depending on recipe requirements.
Trials demonstrated functionality across muffins, sponge cakes, pound cakes and brioche-style products. Performance indicators included maintained batter aeration, a softer crumb structure and reduced staling, positioning the protein as a tool for manufacturers aiming to protect product quality while easing exposure to volatile egg supply conditions.
The formulation relies on a controlled hydration and activation step that enables gelling, binding and water-retention properties before mixing. Once incorporated, the protein stabilises foam during baking to help preserve volume and moisture. Test batches presented during Fi Europe 2025 showed consistent structure and texture when benchmarked against full-egg recipes.
Lasenor has also expanded its support capabilities with a new technical centre equipped to help industrial bakeries and cake-mix producers integrate alternative proteins into existing workflows. The facility is being used to refine plant-based bakery formulations that meet commercial expectations for sensory performance and processing efficiency.