Meala FoodTech, Ltd. has unveiled Groundbaker, a clean-label, single-ingredient pea protein that replicates the multi-functional performance of eggs in bakery applications. Enabling manufacturers to reduce costs, decrease reliance on egg supply availability, and simplify formulations, this egg replacer streamlines production while ensuring consistent quality across the baking industry.
The baked goods sector continues to depend heavily on eggs to achieve desired texture, structure and volume. However, the industry is increasingly subject to to rising costs, supply fluctuations, and growing pressure for cleaner, more sustainable alternatives.
Crack in the Egg Supply
Recent waves of avian flu outbreaks in the USA and EU have led to significant egg shortages, straining supply chains and triggering fluctuating prices. This has created significant cost pressures for manufacturers and ignited safety concerns as well. Meanwhile, both flexitarian lifestyles and the number of consumers with egg allergies are on the rise. These factors have spurred bakery outlets and the CPG food industry to seek nutritious, cost-effective alternatives that can match egg performance in baked products, including pound cakes, sponge cakes, brioches, pancakes, pre-made cake mixes and more.
“Eggs are considered a cornerstone ingredient in baking due to their versatile functionality,” said Hadar Ekhoiz-Razmovich, chief executive officer and co-founder of Haifa, Israel-headquartered Meala FoodTech. “Replacing egg with a single, high-performance ingredient that can deliver the desired rise and lightness prized in bakery products is highly challenging. Groundbaker meets such demands perfectly. Moreover, our texturizing pea protein can easily be integrated into any food production line at low inclusion levels and bring significant cost reduction.”
From pea to pastry, Meala’s IP-protected technology provides functionality across a variety of sweet and savory food applications via its unique gelling, binding, foaming and emulsification functions. The clean-label and allergen free product has excellent water-holding capacity.
“Our innovative texturizing protein enables the baking industry to significantly de-risk production,” said Tali Feldman-Sivan, PhD, co-founder and chief business officer of Meala. “Producers can stabilize costs, reduce exposure to price volatility, and avoid supply chain disruptions. It also ensures consistent product quality—helping manufacturers safeguard margins and plan with confidence.”
Meala recently formed a strategic partnership with a leading global food ingredients company headquartered in Europe. The agreement includes investment as well as marketing and distribution expertise.
