Lasenor

What Lasenor does

Lasenor Emul, S.L. is a privately held Spanish food ingredient manufacturer, founded in 1975 and operating as part of the Holdfood Group from Olesa de Montserrat, Barcelona. The company produces lecithin (soy, sunflower, and rapeseed origins), synthetic emulsifiers (monoglycerides, DATEM, PGPR, polyglycerol esters, ammonium phosphatide), crystallizing agents, release agents, and functional stabilizing systems, supplying industrial and artisanal food manufacturers across bakery, confectionery, dairy, meat, frozen desserts, savory, pasta/cereals, baby food, and plant-based segments. Its proprietary SRN mechanical-press lecithin refining, cleanroom baby food production in India and Barcelona, and the Meala FoodTech co-developed LASENOR VP-100 texturized pea protein constitute its main technical differentiators; the SWISSGUM hydrocolloid range, added via the 2022 acquisition, extends the portfolio into integrated emulsifier-plus-stabilizer systems.

Lasenor runs an enterprise B2B go-to-market with direct sales and technical application support teams in each of its 8 production and commercial subsidiaries across Spain, India, Russia, Brazil, the USA, Colombia, Switzerland, and South Africa, supplemented by channel partners such as Lekigos in Argentina. It serves 1,500+ customers in 100+ countries, with products priced via negotiated B2B contracts that are not publicly disclosed, and it maintains a broad food-safety and sustainability certification stack (FSSC 22000, ISO 22000, RSPO, Non-GMO Project Verified, USDA/EU Organic, ProTerra, Kosher, Halal, SEDEX). Growth is being driven by geographic expansion into Africa and Latin America, recent acquisitions (Swissgum 2022, Ingreto 2024), new product launches in plant-based protein, and rising sustainability and clean-label demand from food manufacturers. CEO Albert Casas leads a workforce of 316 as of 2023, of which over 84.5% are on permanent contracts.

Name

Lasenor

Legal name

Lasenor Emul, S.L.

Website

https://lasenor.com

Company type

Private

Founded year

1975

Operating status

Operating

Headcount range

251–500 employees

Short description

Lasenor is a Spanish B2B food ingredient manufacturer producing lecithin, synthetic emulsifiers, and functional stabilizing systems for industrial food makers across bakery, confectionery, dairy, meat, and plant-based applications in 100+ countries.

Ownership category

akta.pro rank

Product category

Food Emulsifiers & Lecithin Ingredients

NAICS

Starch and Vegetable Fats and Oils Manufacturing (31122), Food Manufacturing (311)

SIC

Miscellaneous Food Preparations & Kindred Products (2090), Food And Kindred Products (2000)

akta.pro primary industry

Lecithins (Soy, Sunflower, Egg; Fluid/Deoiled/Fractionated) (AFAJACAA)

akta.pro secondary industries

Mono- & Diglycerides (E471) & Derivatives (DATEM, SSL/CSL, Lactylates) (AFAJACAB), Ingredient Blends & Systems / Custom Formulation (Seasoning Systems, Functional Blends) (CRADAOAO), Crystalization/Anti-Bloom & Texture Control Systems (Chocolate, Confectionery, Frozen) (AFAJACAJ), Phospholipids & Lecithin Systems (Deoiled Lecithin, Fractionated Lecithins) (AFAJALAL)

Keywords

• Food emulsifiers
• Lecithin manufacturing
• Functional stabilizing systems
• Food ingredients supply
• B2B ingredient solutions

Headquarters

HQ city

Olesa De Montserrat

HQ country

Spain

HQ region

Europe

Offices8 records

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Infrastructure, Technology or R&D, Marketing or Sales

Revenue model

1. Food Emulsifiers and Ingredients: B2B manufacturer and supplier of food emulsifiers (lecithin, monoglycerides, polyglycerol esters, PGPR, ammonium phosphatide, crystallizing agents) and functional stabilizing systems (SWISSGUM) to food processing companies globally

Go-to-market motion3 records

Distribution channels3 records

Marketing channels3 records

Core offering

Lasenor manufactures and supplies food emulsifiers and functional stabilizing systems for the industrial food industry. The product portfolio spans lecithin products (soy VEROLEC, sunflower GIRALEC, rapeseed SEMILEC), distilled monoglycerides (VEROL), activated powder emulsifiers (LASENOR BK/TP), PGPR, ammonium phosphatide, crystallizers, release agents (RELISER), and SWISSGUM functional systems for dairy, meat, frozen desserts, and conventional applications. These ingredients are sold to food manufacturers operating in bakery, confectionery, dairy, meat, frozen desserts, plant-based, and other food categories.

Product overview

Lasenor is a food ingredients company specializing in lecithin and emulsifiers with production plants in 6 countries serving over 1,500 clients in more than 100 countries. The core product portfolio includes lecithin products (VEROLEC®, GIRALEC®, SEMILEC® brands in soy, sunflower, and rapeseed variants), distilled monoglycerides (VEROL®), activated emulsifiers (LASENOR® BK, LASENOR® TP), and functional stabilizing systems (SWISSGUM® family - D for dairy, M for meat, F for frozen desserts, C for conventional applications). Additional products include ammonium phosphatide (Verolec YN®), PGPR (VEROL PR®), crystallizers (VEROL CRS®/NORGRAS CRS®), release agents (RELISER®), and the newly launched texturizing pea protein (LASENOR® VP-100) co-developed with Meala FoodTech. The portfolio also includes organic-certified variants and non-GMO options. Products serve bakery, confectionery, dairy, meat, pasta/cereals, frozen desserts, plant-based, and other food industry applications.

Differentiator

Problem solved

Functional benefit

Brands

• LASENOR VP-100: Next-generation texturized pea protein co-developed with Meala FoodTech for bakery uses, designed as an egg replacer.
• VEROLEC
• GIRALEC
• SEMILEC
• VEROL
• LECISOL
• LECIRED
• MOGLICET
• RELISER
• SWISSGUM
• CORIS
• SWISSGUM C
• LASENOR BK
• SWISSGUM BIO
• SWISSGUM B

Products and services

• LASENOR VP-100 Texturized Pea Protein Plant-based texturizing pea protein that acts as a clean-label egg substitute for bakery uses, enhancing aeration, producing softer crumb, slowing staling, and extending shelf life; can replace up to 50% of eggs in baking applications. Targets food manufacturers needing allergen-free, sustainable egg alternatives.
• VEROLEC (Soy Lecithin) Soy lecithin range in liquid form, including GM and Non-GMO variants (VEROLEC NON GMO IP). Used in confectionery, instant powders, and various food applications by industrial food manufacturers.
• GIRALEC (Sunflower Lecithin) Sunflower lecithin range available in liquid form, also offered in hydrolyzed form (GIRALEC HE) and de-oiled powder form (GIRALEC P). Used across confectionery, pasta, and cereals applications.
• SEMILEC (Rapeseed Lecithin) Rapeseed lecithin range in liquid form, including hydrolyzed variant (SEMILEC HE). Used for confectionery and instant powder applications.
• VEROL Distilled Monoglycerides Distilled monoglycerides (E-471) for bakery, margarine, and various food applications. Sub-ranges include VEROL PR (polyglycerol polyricinoleate - E-476) and VEROL CRS (crystallizers).
• MOGLICET (Liquid DATEM Emulsifier) Liquid Diacetyl tartaric acid ester of monoglyceride (DATEM) emulsifier used in bakery applications to improve dough strength and bread volume.
• LASENOR BK Activated Cake Emulsifiers Activated cake emulsifiers in powder form made using spray drying technology. Designed for industrial bakery applications, enabling all-in process, extended storage life, and easy dosage. Suitable for bakery mixes and home cooking product manufacturers.
• LASENOR TP Activated Emulsifiers for Toppings & Frozen Desserts Activated spray-dried emulsifier blend with glucose syrup solids, vegetable fats as carriers, and sodium caseinate. Designed for whipped toppings, filling creams, cold and frozen desserts, and ice creams.
• RELISER Release Agents Lecithin-based release agent range for bakery and sliced cheese applications. Includes RELISER AC (cutting oils for surface lubrication), RELISER DS (transparent release agents for molds/trays), RELISER WAX (universal release agents), and RELISER SC (for sliced cheese).
• SWISSGUM C Functional Systems for Fillings & Glazes Functional stabilizing systems for bake-stable fillings and glazes, sauces, dressings, mayonnaise, fruit preparations, and beverages. Develops reversible gel during thermal treatment, providing structure and stability across thermal processing steps.
• SWISSGUM D Dairy Stabilizing Systems Functional stabilizing systems for dairy applications including milk-based beverages, cheese, yogurt, fermented products, cream, whipping creams, and milk desserts; also used for non-dairy analogs. Addresses texture, gelation, syneresis prevention, and protein protection.
• SWISSGUM M Meat Stabilizing Systems Functional stabilizing systems for meat applications including meat emulsions and injected meat products. Improves texture, water-binding capacity, and gelling properties; reduces gel separation and cooking loss.
• SWISSGUM F Frozen Dessert Stabilizing Systems Functional systems for ice cream and frozen desserts providing lipophilic and hydrophilic components to stabilize fat and water phases. Addresses ice crystal control, overrun optimization, texture, and heat-shock resistance.
• SWISSGUM BIO & SWISSGUM B Organic Stabilizing Systems Organic functional stabilizing systems for various food applications. Manufactured in accordance with EU regulations and Swiss Organic Farming Ordinance; targeted at organic food producers.
• CORIS Citric Acid Ester Emulsifiers Citric acid ester emulsifiers (E-472c) for meat emulsions and other applications. Improves appearance, reduces gel separation, and improves mouthfeel in processed meat products.
• Verolec YN (Ammonium Phosphatide) Synthetic alternative to lecithin (ammonium phosphatide) for chocolate and compound chocolate applications. Offers viscosity close to 500 mPa·s and constant yield value, used by confectionery manufacturers.
• VEROL PR (PGPR) Polyglycerol Polyricinoleate (PGPR, E-476) products for chocolate applications. Reduces yield value in molded and coated products and improves spreadability in cocoa-based spreads.
• VEROL CRS / NORGRAS CRS Crystallizers Crystallizing agents that promote fat crystallization, improve resistance to fat bloom, provide glossier surface, and improve snap. VEROL CRS includes E-471; NORGRAS CRS is the clean-label variant.
• LECISOL & LECIRED Powder Lecithin on Carrier Lecithin on a carrier in powder form for bakery applications. Provides increased volume, even distribution, improved hydration, and enhanced dough workability for industrial and artisanal bakeries.
• NEOVEROL 65 (Sorbitan Tristearate) Sorbitan Tristearate (E-492) for margarine applications. Used as a crystallization controller to prevent fat bloom and improve fluidity of liquid margarine.
• VEROLEC ORGANIC SRN & GIRALEC ORGANIC SRN Organic-certified soy and sunflower lecithin processed using SRN mechanical press and controlled temperature refining without solvents. Compliant with EU and USA organic regulations; available as fluidized and baby food lecithin variants.

Quantifiable outcome

• Up to 50% egg replacement in baking applications
• +4 more outcomes

Named customers3 records

Segments10 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Six partnerships are on record, tiered core, regional and minor.

• Meala FoodTechcoreStrategic or Co-development Partner · 1 December 2025Strategic partnership to co-develop and launch LASENOR VP-100, a texturizing pea protein ingredient that serves as an egg replacer in bakery products. The product combines Meala's patented texturization process with Lasenor's market reach and application expertise. Developed to address allergen-free, sustainable egg alternatives amidst rising egg prices.
• Ingreto (Pty) LtdregionalChannel Partner/ Reseller/ Distributor · 1 April 2024Ingreto, established in 2006 and based in Kya Sand, Johannesburg, joined Lasenor in April 2024. Specializes in services and distribution within the food sector focusing on bakery, confectionery, and oils/fats ingredients. Has been a key promoter of Lasenor's products in South Africa over the past five years.
• SwissgumcoreStrategic or Co-development Partner · 1 January 2022Swissgum joined Lasenor in 2022, bringing expertise in functional stabilizing systems including hydrocolloids, organic and vegan binding/thickening agents. This expanded Lasenor's product portfolio to provide complete solutions combining emulsifiers with stabilizing systems for food applications.
• Lekigos (Argentina)regionalChannel Partner/ Reseller/ Distributor · 1 January 2008Lasenor's exclusive partnership in Argentina for standardization and hydrolysis of lecithin under Lasenor know-how and quality assurance. Located near Paraná river, Lekigos also serves as a hub for Lasenor's product imports and local stock distribution in the region. ISO 9001 and Kosher certified.
• FUPARminorOthersNon-profit organization promoting training and socio-labour inclusion of people with functional disabilities. Provides gardening maintenance services for Lasenor's facilities.
• MUA SolidarisminorOthersNon-profit organization raising funds for research activities at Sant Joan de Déu Hospital in Barcelona to fight childhood cancer. Lasenor supports this initiative as part of CSR activities.

Scale indicators7 records

Recent moves15 records

Expansion highlights6 records

Direct peers

• Palsgaard: Palsgaard is a Danish specialty emulsifier and stabilizer producer serving bakery, confectionery, dairy, and ice cream. Closely comparable to Lasenor's emulsifier and functional system portfolio with similar customer segments.
• Sternchemie (Stern-Wywiol Gruppe): Sternchemie is a German specialist in lecithin, MCT fats, and functional lipids with a similar mid-sized, multi-origin portfolio (soy, sunflower, rapeseed). Closest direct peer on the lecithin side of Lasenor's business.
• Corbion: Corbion produces food preservation, emulsifiers, and functional ingredients including bakery and confectionery systems. Comparable product overlap with Lasenor's monoglycerides, DATEM, and crystallizer lines.

Broad incumbents

• Bunge: Bunge is a leading oilseed processor producing lecithin as a byproduct alongside refined oils. Comparable to Lasenor in soybean lecithin sourcing and refining, particularly through its Brazilian footprint.
• Kerry Group: Kerry is a global taste and nutrition company producing emulsifiers, functional systems, and clean-label ingredients for food manufacturers. Overlaps with Lasenor's bakery, dairy, and meat emulsifier portfolios.
• ADM (Archer Daniels Midland): ADM is a global agribusiness with a large lecithin and specialty ingredients business (ADM Nutrition). Overlaps directly with Lasenor on soy and sunflower lecithin, mono/diglycerides, and stabilizers across food segments.
• Croda (Beldem / Coatings & Polymers divestments): Croda produces specialty emulsifiers and functional ingredients for food and personal care. Comparable to Lasenor's monoglyceride, PGPR, and stabilizer offerings, but at significantly larger scale.
• IFF (International Flavors & Fragrances, ex-DuPont N&B): IFF's Health & Biosciences / Food Ingredients unit produces emulsifiers, enzymes, and functional systems for bakery, dairy, and confectionery. Comparable across most of Lasenor's product portfolio with greater scale and R&D budget.
• Cargill: Cargill is a global agribusiness and food ingredients giant producing lecithin, oils, and emulsifiers at massive scale across all regions. Directly comparable on lecithin, monoglycerides, and PGPR product lines, though operating as a broad portfolio rather than a specialist.
• BASF (Care Chemicals & Nutrition): BASF produces a broad portfolio including food emulsifiers (mono/diglycerides, PGPR, lecithin derivatives) and functional ingredients. Comparable on synthetic emulsifier lines; a much larger global incumbent.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks5 records

Key highlights7 records

Customer concentration

• Xx.com/Lasenor_
• YouTubeyoutube.com/channel/UC-KwRilibzdyN1WM2bNRmcw
• LinkedInlinkedin.com/company/lasenor

Compliance15 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Subsidiaries8 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Lasenor