Israel-based Meala FoodTech has introduced Groundbaker, a single-ingredient pea protein product aimed at replacing eggs in bakery applications.
According to the company, the new protein seeks to address cost reduction, supply chain stability, and formulation simplification in bakery production.
Meala said Groundbaker is a clean-label and allergen-free product.
Eggs are traditionally used in baking for their ability to provide texture, structure, and volume.
However, factors such as rising costs, supply fluctuations, and a growing demand for cleaner and more sustainable alternatives have prompted the search for substitutes, the food tech company said.
It added that recent avian flu outbreaks in the US and European Union have exacerbated egg shortages and price volatility, impacting manufacturers.
The company highlighted that its proprietary technology can be applied across both sweet and savoury products, offering functionalities such as gelling, binding, foaming, and emulsification.
Meala FoodTech CEO and co-founder Hadar Ekhoiz-Razmovich said: “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 texturising pea protein can easily be integrated into any food production line at low inclusion levels and bring significant cost reduction.”
Meala co-founder and chief business officer Tali Feldman-Sivan added: “Our innovative texturising protein enables the baking industry to significantly de-risk production.
“Producers can stabilise 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 said that several food industry groups have expressed interest in its new offering.
The company, which was set up in 2021, has also formed a partnership with a “leading global food ingredients company” based in Europe for investment, marketing and distribution.
The collaboration is expected to provide Meala with a new distribution network for Groundbaker.
In June, Meala teamed up with dsm-firmenich to introduce Vertis PB Pea, a pea protein with texturising capabilities.
The ingredient aims to substitute modified binders such as hydrocolloids, aiding in the simplification of ingredient lists for plant-based meat substitutes.
Now launched across Europe, the product is offered through dsm-firmenich under the name Vertis PB Pea.
