Lasenor News | Food Ingredient Solutions

LASENOR opens new office in Shanghai - China

A strategic step in its international expansion, reinforcing its presence in the Asian market.

Discover the LASENOR® BK range

We would like to highlight our LASENOR® BK range, activated emulsifiers for industrial bakery, designed to enhance performance and improve final product quality.

Tree planting initiative in Olesa de Montserrat

One of the projects approved within our 2025 Sponsorship Program has been the participation in the 4th Community Tree Planting event

The Complete Line for Industrial Bakery

LASENOR® BK range, a line of activated emulsifiers in powder form designed to make the production of cakes and bakery mixes easier and more consistent.

LASENOR® BK RANGE: Activated emulsifiers for industrial bakery

One emulsifier range, multiple industrial solutions. Not all the bakery products behave the same, and industrial bakery demands solutions that adapt without compromising performance.

LASENOR® VP-100: Texturizing Plant Protein for Bakery

LASENOR® VP-100 is Lasenor’s new texturing pea protein, designed for bakery and pastry uses. It improves aeration, helps create a softer crumb, and slows staling in cakes and similar items. This protein was co-developed with our partner Meala FoodTech, experts in protein texturization technology. We employed an innovative approach to enhance an existing process, improving its functional performance.

The art of crafting ice cream and frozen desserts with emulsifiers and functional systems

Ice cream and frozen desserts have evolved from their ancient origins into popular treats worldwide, now offered in a wide range of options such as sorbets, gelato, American ice cream, and vegan choices. Today, texture and flavor are key to standing out in the competitive frozen dessert market. In these complex formulations, where each ingredient affects the final product’s quality, emulsifiers and stabilizers work together as functional systems, providing customized solutions for the ice cream industry.

Holdfood Group celebrates its 50th anniversary

During October 2025, we celebrated the 50th anniversary of Holdfood Group. A milestone that honours five decades of innovation, quality, and collaboration in the food industry.The Holdfood Group, formed by Lasenor, Norte-Eurocao, and Blanxart, shares a common purpose: to create exceptional products that inspire professionals and delight consumers worldwide.

Replacement of DATEM with Lecithin in Bakery Products

This article examines replacing the synthetic emulsifier DATEM (E 472e) with natural soy and sunflower lecithin. It analyzes the functional role of emulsifiers in bakery products, focusing on sliced bread and sugar cookies. Hydrolyzed lecithin shows improved interaction with starch and gluten, offering a clear, clean-label benefit over DATEM.

Driving sustainable change

At Lasenor, sustainability is more than a responsibility—it is a fundamental value that shapes how we operate and grow. By integrating environmental, social, and economic sustainability into our daily operations, we strive to minimize our environmental impact while supporting responsible development.

Sliced Cheese: Aligning Market Forces with Lasenor’s Technological Edge

The global market for processed sliced cheese is growing thanks to its convenience, portion control, and practical packaging. To enhance performance, Lasenor offers a comprehensive solution with two product ranges tailored for this purpose.

LECITHIN NEWS Q1 2025

Lasenor specializes in the production and development of Lecithin and is actively present in the main sourcing regions for Non-Genetically Modified origin. We will offer regular insight on its market development as a diagnostic tool.

Innovative Solutions for Condiments Production

From creamy dressings to tasty sauces, achieving the perfect texture, stability, and mouthfeel is essential in industrial production. Lasenor’s advanced stabilizing systems address common challenges—such as separation, particle suspension, and emulsion stabilization—ensuring premium quality across a wide range of savory applications.

Lecithin INS for Instant Powders

Instant powders products continue to gain popularity due to their convenience, variety, and high-quality results after reconstitution. The global superfood powders market was valued at $6.57 billion in 2022 and is projected to grow at a 7.3% CAGR through 2030, while the global milk powder market is expected to reach $65.3 billion by 2030, growing at a 7.33% CAGR.

Organic Foods: the role of Stabilizing Systems

The organic foods market has grown rapidly, driven by health-conscious and sustainability-focused consumers. Innovating products as SWISSGUM® BIO and SWISSGUM® B are designed to enhance consistency and performance across various applications, from ice creams to sauces and dairy alternatives.

Reliable release agents for the bakery and confectionery industry

The RELISER range by Lasenor is designed to meet the high standards of the bakery sector, providing a flawless and consistent release for baked goods. With a focus on quality and performance, our products ensure a perfect release, helping you maintain the highest level of product presentation and efficiency in your production processes.

CELEBRATING CHOCOLATE: Lasenor's role in sustainable chocolate production on International Chocolate Day

On International Chocolate Day, we celebrate chocolate’s timeless appeal and highlight Lasenor’s key role in the industry. Chocolate producers can use lecithin and emulsifiers to enhance their products’ quality while optimizing costs in today’s challenging economic climate.