Lasenor Emul Has Launched Lasenor VP-100 as an Egg Alternative
References: lasenor & supermarketperimeter
Barcelona-based Lasenor Emul, SL, has introduced Lasenor VP-100, a pea-derived texturing protein that can serve as an egg substitute. Developed in partnership with Meala Food Tech using their proprietary texturization process and Lasenor’s aerated batter systems, the single-ingredient protein can replace 50-100% of eggs in muffins, improving aeration, softening texture, extending freshness, and maintaining a neutral flavor.
“Lasenor VP-100 responds to consumer demands for plant-based alternatives and allergen free options,” said Viktoriia Kubrakova, product manager of Lasenor VP-100 for Lasenor. “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations.”
Interested customers can find more details about the egg alternative through the Lasenor website.
Image Credit: Lasenor
“Lasenor VP-100 responds to consumer demands for plant-based alternatives and allergen free options,” said Viktoriia Kubrakova, product manager of Lasenor VP-100 for Lasenor. “Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations.”
Interested customers can find more details about the egg alternative through the Lasenor website.
Image Credit: Lasenor
Consumer Demand Drives Foldable and Multi-Screen Devices
Consumers are adopting foldable and multi-screen devices as they seek more versatile and pocketable screen options for enhanced mobility and functionality.
Question 1
Which of the following types of devices have you personally used in the past 12 months?
Select up to 8
Question 2
What are the main reasons you use or chose this type of device?
Select up to 3
Question 3
How likely would you be to choose a foldable or multi-screen device the next time you purchase a smartphone, tablet, or laptop?
Trend Themes
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Plant-based Alternatives — Consumers' growing preference for plant-based products fuels innovation in animal product substitutes, creating opportunities for healthier and sustainable eating options.
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Allergen-free Innovations — Rising demand for allergen-free foods drives the need for innovative formulations that can cater to dietary restrictions without compromising on taste or texture.
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Volatile Supply Chain Solutions — Fluctuations in the supply chain, particularly in the availability of eggs, accelerate the development of versatile substitutes like pea protein to ensure consistent product offerings.
Industry Implications
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Food Technology — Advancements in texturization processes and ingredient innovation are reshaping the food industry, offering cutting-edge solutions for egg replacements.
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Plant-based Food Manufacturing — The plant-based food sector continues to expand as companies explore new protein sources and technological collaborations to enhance product quality.
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Baking Industry — Incorporating egg alternatives in baking not only addresses supply chain challenges but also opens avenues for creating novel products with extended freshness and improved textures.
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