V-Egg 100 by GPI: Powering the Future of High-Protein, Gluten-Free Pasta and More

As plant-based innovation takes center stage in the health-conscious food industry, GPI is proud to spotlight V-Egg 100, a versatile plant-based egg alternative that’s changing the game for product developers across categories. One exciting application? A delicious gluten-free, high-protein, high-fiber pasta recipe — formulated with V-Egg 100 — that aligns with today’s biggest dietary and wellness trends.

Click here to see how V-Egg 100 was used to create high protein, high fiber, gluten-free pasta formulation. 

Why V-Egg 100 Is Leading the Plant-Based Egg Revolution

V-Egg 100 is a 100% plant-based, allergen-free egg alternative that delivers on both functionality. Designed to bind, and retain moisture—just like whole eggs—it provides unmatched performance in baked goods, savory items, and now, pasta.

Food developers are increasingly turning to Egg alternatives to:

• Improve cost efficiency in baked goods

• Support vegan, and allergen-free product development

• Mitigate supply and pricing risks

But the innovation doesn’t stop at formulation—V-Egg 100 is also uniquely positioned to support current consumer health needs, especially in the age of GLP-1 medications.

The GLP-1 Effect: Why Protein Matters More Than Ever

With the rapid rise in use of GLP-1 receptor agonists like Ozempic and Wegovy for weight loss and metabolic health, there’s a new spotlight on the importance of muscle preservation. While these medications help reduce body weight, studies have shown they may also result in loss of lean muscle mass—up to 40% of the total weight lost.

That’s where high-protein diets come in.

Nutritionists and health professionals now emphasize the critical role of dietary protein during GLP-1 therapy. A well-balanced, high-protein diet can help mitigate muscle loss, support satiety, and improve overall outcomes.

GPI’s Pasta Innovation: A Recipe for the Modern Consumer

To demonstrate the power and versatility of V-Egg 100, GPI developed an innovative pasta recipe that checks all the boxes:

• ✅ Gluten-free

• ✅ High in protein

• ✅ Rich in fiber

• ✅ Plant-based

• ✅ Deliciously satisfying

By using V-Egg 100 to bind a custom blend of flours and plant proteins, this pasta offers the perfect solution for consumers seeking nutrient-dense meals that align with their wellness goals—especially those managing their diet around GLP-1 medications or other health concerns.

Meeting the Moment: What Today’s Consumers Want

The demand for functional foods that support muscle maintenance, gut health, and weight management has never been higher. According to industry data, searches for “high protein,” “GLP-1 diet,” and “gluten-free pasta” are trending upward as shoppers seek meals that match their lifestyles.

With V-Egg 100, GPI is empowering food brands to meet this demand with confidence. Whether you're developing a new CPG product, scaling a foodservice menu, or experimenting with high-protein recipe concepts, V-Egg 100 delivers performance, simplicity, and clean-label appeal.

More Than Just Pasta: A Whole Portfolio of Egg Alternatives

V-Egg 100 is just one of many innovative solutions in GPI’s plant-based egg alternative portfolio, which includes products tailored for everything from muffins and cookies to mayo and savory snacks.

Each product is crafted to meet the needs of today's evolving food landscape—delivering sustainability, functionality, and versatility without compromise.

👉 Explore GPI’s full line of egg alternatives and discover how V-Egg 100 can elevate your next innovation.

Ready to Innovate?

Whether you're reformulating for the GLP-1 era or simply looking to clean up your label, V-Egg 100 is your go-to solution for egg-free binding and structure. And with trend-forward recipes like our high-protein, high-fiber pasta, the possibilities are endless.

Contact us directly at GPI@gpiglobal.com to learn more or request samples.