Eggless muffins using clean-label texturiser

Spanish bakery solutions specialist Lasenor Emul, S.L. has crafted tasty muffins using 50–100% less egg. The muffins were made using the LASENOR VP-100 clean, texturising protein from peas, which has been specifically designed for commercial bakery applications. The hybrid baked treats were recently showcased at Fi Europe 2025.

Developed by Lasenor in collaboration with ingredient technology innovator Meala FoodTech, Ltd, the single-ingredient protein was developed using Meala’s proprietary texturisation technology and further optimised by Lasenor for aerated batter systems.

The texturising protein was designed for bakery use to enhance aeration, produce a softer crumb, and extend shelf life and freshness by slowing the staling process. It acts as a single-ingredient functional solution within bakery applications and allows for egg reduction ranging from 50% to complete replacement, depending on the formulation.

Image credit: Patricia Ortin Blaya.

Lasenor recently opened a new technical centre housing a fully equipped bakery lab. The centre is designed to provide onsite guidance to industrial bakery manufacturers, including cake mix producers, in formulating plant-based bakery concepts.

In kitchen lab tests, the ingredient has demonstrated good capabilities in producing muffins that impart volume, softness, moisture, and a good consumer experience comparable to full-egg recipes. In addition to applications for muffins, the ingredient is also suitable for a broad range of baked delicacies such as sponge cakes, pound cakes and brioches.

For optimal functional performance, the ingredient undergoes a controlled hydration and activation phase. This allows it to develop its gelling, binding and water-retention capacities critical for egg-reduced systems, prior to its integration with the rest of the ingredients.

All the ingredients are then whisked together for several minutes into an airy batter where the activated protein serves to enhance foam stability so that it maintains air retention during baking. The batter is finally deposited into 45 g cavity moulds and baked for 20 minutes at 180°C.

Key advantages of the texturiser include: good water retention; egg reduction while maintaining stable texture, volume and crumb structure; clean label, 100% plant-based, allergen-free and non-GMO; and neutral flavour.