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Meala expands into baked goods category with single ingredient egg replacer
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Tuesday, 16 September, 2025, 08 : 00 AM [IST]
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Haifa, Israel
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Food-tech innovator Meala FoodTech Ltd., has unveiled Groundbaker, a clean-label, single-ingredient pea protein that replicates the multi-functional performance of eggs in bakery applications. Groundbaker enables manufacturers to reduce costs, decrease reliance on instable egg supplies, and simplify formulations. This egg replacer streamlines production while ensuring consistent quality across the baking industry.
The baking industry continues to depend heavily on eggs to achieve the texture, structure, and volume that consumers expect. However, eggs along with other traditional texturisers are becoming increasingly challenged due to rising costs, supply fluctuations, and growing pressure for cleaner, more sustainable alternatives.
Recent waves of avian flu outbreaks in US and EU have led to significant egg shortages, straining supply chains and triggering fluctuating egg prices. This has created significant cost pressures for manufacturers and ignited safety concerns as well. Meanwhile, both flexitarian lifestyles 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 can match egg performance in baked products, including pound cakes, sponge cakes, brioches, pancakes, pre-made cake mixes and more.
Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech, said, “Eggs are considered a cornerstone ingredient in baking due to their versatile functionality. 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.”
Tali Feldman-Sivan, co-founder and CBO of Meala, said, “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.”
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