Meala elevates baked goods with single ingredient pea protein egg replacer

Israel-based food-tech innovator Meala has unveiled Groundbaker, a single-ingredient pea protein that replicates eggs’ multi-functional performance in baked goods. 

According to Meala, Groundbaker enables food manufacturers to reduce costs, decrease reliance on eggs, and simplify formulations. This egg replacer is also slated to streamline production while ensuring consistent quality across the baking industry.

A crack in supply?

Recent waves of avian flu outbreaks in the US and EU have led to significant global egg shortages, straining supply chains and triggering fluctuating egg prices. This has created significant cost pressures for manufacturers and ignited safety concerns. 

Notably, flexitarianism and egg allergies continue to rise. These factors have spurred bakery outlets and the CPG food industry to seek nutritious, cost-effective alternatives to eggs that match egg performance in baked products, including pound cakes, sponge cakes, brioches, pancakes, and pre-made cake mixes.

The baking industry depends on eggs for a desirable texture, structure, and volume. However, eggs and other traditional texturizers are becoming increasingly difficult to use due to rising costs, supply fluctuations, and growing pressure for cleaner, more sustainable alternatives.

Speaking with Food Ingredients First, Tali Feldman-Sivan, co-founder and CBO of Meala, explains how this innovation can boost volatile supply chains. 

“Groundbaker tackles egg industry cost and supply challenges by offering a clean label, single-ingredient pea protein that delivers the full functionality of eggs at low inclusion rates. It helps manufacturers stabilize costs, reduce reliance on unpredictable egg supplies, and ensure consistent quality. It integrates easily into portfolios for ingredient processors, providing a scalable, allergen-free, and sustainable solution that simplifies formulations and unlocks new opportunities across bakery applications.”

According to Feldman-Sivan, the “holy grail” of egg replacement in baking has always been replicating both the structure and the light, airy texture that eggs provide. “Groundbaker answers this by combining gelling, binding, foaming, and emulsifying in one clean label ingredient. This multifunctionality ensures baked goods rise consistently, with soft crumb, appealing volume, and strong moisture retention — keeping products tender and stable throughout their shelf life,” he explains. 

The main challenge for processors lies in the natural complexity of introducing any new ingredient into established food systems — ensuring seamless integration, consistent performance, and scale-up efficiency. 

“Yet the opportunities are substantial,” continues Feldman-Sivan. “Groundbaker offers a clean label, allergen-free solution that stabilizes costs, reduces dependence on volatile egg supplies, and simplifies formulations. For manufacturers, this means the chance to expand portfolios, unlock new markets, and strengthen their role in building more resilient global bakery supply chains.”

Meala’s IP-protected technology provides exceptional functionality across various sweet and savory food applications via its unique gelling, binding, foaming, and emulsification functions. Groundbaker also has excellent water-holding capacity, and is debuting in baked goods.

Feldman-Sivan believes that Groundbaker significantly supports consumer preferences for sustainable, plant-based products. “Its ability to replicate egg functionality while keeping ingredient lists simple, helping food brands meet these trends, increasing consumer acceptance, and opening up market opportunities.”

Meala’s texturizing protein Groundbaker delivers the full functionality of egg, while ensuring cost and supply stability for the baking industry.Collaborative efforts 

Recently, Meala formed a strategic partnership with a key global food ingredients company headquartered in Europe. The companies partnered through an investment, marketing, and distribution agreement. The partnership now opens up for Meala a new, broad distribution network for Groundbaker.

Feldman-Sivan believes such industry collaborations are “incredibly valuable,” bringing deep technical expertise, extensive global networks, and unparalleled market access. 

“They’ve helped us validate Groundbaker with key players and fast-track commercial traction. Such partnerships will continue to shape the future of plant-based protein innovations, enabling the industry to deliver cleaner, more sustainable, and higher-performing solutions at scale.”