Fi Europe 2025: How Meala Foodtech is advancing egg-free bakery formulation
15 Dec 2025 | Meala Foodtech
At Fi Europe 2025, Meala Foodtech CEO Hadar Razmovich shared how Groundbaker addresses the key functional challenges of eggs in bakery, matching performance while enabling egg-free formulations. She discussed scalable production, strong results across core bakery applications, and the firm’s roadmap to expand its platform toward clean label and plant-based reformulations.
Freed from Europe 2025 in Paris.
We're here with Hazar Rasmovic, who is the CEO of Miller.
Welcome to you.
Good morning.
Good to be here.
So can you start by telling us what functional challenges in bakery are you aiming to solve with brown baker, and how does it match or outperform eggs?
Graham Baker.
Basically bringing finally a solution to the baked goods market.
Until today, all of the baked goods are using eggs.
They are using eggs because of the functionality.
It gives the height of the cakes.
It gives the texture, the fluffy, hairy texture that we love.
It gives also the color, so many functionalities.
Until today we couldn't replace eggs because there was no solution, one ingredient solution that can replace and bring the same functionality without compromising on the height, on the volume, on the texture, and Graham Baker finally bringing those solutions.
It's interesting.
How scalable is Brownbaker and what steps are you taking to ensure consistent quality and supply for bakery manufacturers adopting egg-free formulations?
I'm so happy to tell you that Brown Baker is commercially available.
It's been launched by Leor under 100.
And we already scale it and we are producing that in high volumes.
The steps that we are taking to ensure the capacity of this product is that we are constantly working on increasing our production capacity and we also collaborate with large manufacturers like Laenor to ensure the capacity that we will have.
And what types of bakery products have shown the strongest performance with this solution and where do you see the biggest opportunities for adoption in 2026 and beyond?
So happy to say that Graham Baker is very versatile.
You can use it on pancakes, sponge cakes, on muffins, a lot of baked goods, but the product that we are seeing the most interest is the sponge cakes that we are seeing that everyone is looking to reduce and replace, and we are Seeing that in muffins and waffles, I was surprised.
OK, and if we look ahead, how do you plan to expand this technology to other, other products or applications beyond egg replacement to support broader clean label or plant-based reformulations?
So we have a platform technology that allows us to take plant-based proteins and functionalize them.
So we are currently active in baked goods with Brown Baker, but we are also active in savory category for plant-based replacing meta salos and hydrocolloids, and we are working to launch.
26 also products for dressing and sausages that will replace all of the thickeners piners and hydrocolloids there and also eggs.
So a lot of things and a lot of new protein because until now we just launched our pea version but expect for more.
Thanks for your time.
Thank you.
