Food-tech innovator Meala FoodTech has unveiled Groundbaker, a clean-label, single-ingredient pea protein that replicates the multi-functional performance of eggs in bakery products.
Groundbaker enables manufacturers to reduce costs, decrease reliance on unstable egg supplies and simplify formulations.
This egg replacer aims to streamline production whilst ensuring consistent quality across the baking industry.
The baking industry continues to rely on eggs to achieve the texture, structure and volume that consumers expect.
However, eggs, along with other traditional texturizers, are becoming increasingly challenging to use.
A crack in the egg supply
The recent outbreaks of avian flu in the US and EU have led to significant egg shortages, straining supply chains and leading to fluctuating egg prices.
This has created significant cost pressures for manufacturers and also ignited safety concerns.
Meanwhile, both flexitarian lifestyles and egg allergies continue to rise, as well as demand for more sustainable alternatives.
These factors have spurred bakery outlets and the CPG food industry to seek cost-effective alternatives to eggs that can match egg performance in baked products, including sponge cakes, brioches, pre-made cake mixes and more.
Egg functionality
“Eggs are considered a cornerstone ingredient in baking due to their versatile functionality,” explains Hadar Ekhoiz-Razmovich, CEO and co-founder of 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 texturising pea protein can easily be integrated into any food production line at low inclusion levels and bring significant cost reduction.”
Supercharged to relieve dependence
Meala’s new Groundbaker hopes to offer a clean-label alternative to eggs in baking applications.
Its IP-protected pea protein provides functional properties such as gelling, binding, foaming and emulsification, supporting both sweet and savoury recipes.
Groundbaker is allergen-free, has a strong water-holding capacity and is now being introduced to the baked goods sector.
“Our innovative texturising protein enables the baking industry to significantly de-risk production,” says Tali Feldman-Sivan, co-founder and CBO of Meala.
“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 has already attracted interest from multiple food industry players for the innovative egg replacer, particularly from CPG bakery manufacturers and commercial cake mix producers supplying both retailers and bakeries.
Meala recently formed a strategic partnership with a leading global food ingredients company headquartered in Europe.
The companies partnered through an investment as well as a marketing and distribution agreement.
The partnership opens for Meala a new, broad distribution network for Groundbaker.