Meala enters the baked goods market with a one-ingredient egg substitute
Groundbaker, a clean-label, single-ingredient pea protein that mimics the multipurpose functionality of eggs in bakery applications, was introduced by food-tech inventor Meala FoodTech.
Manufacturers may lower expenses, lessen their dependency on unstable egg sources, and streamline formulations with Groundbaker. This egg substitute ensures uniform quality throughout the baking sector while streamlining production. Eggs are still used extensively in the baking industry to provide the volume, texture, and structure that consumers desire. However, increased push for cleaner, more sustainable alternatives, fluctuating supplies, and rising costs are making eggs and other traditional texturizers more and more problematic.
Recent waves of avian flu outbreaks in the 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.
From pea to pastry: Meala sets a new standard in egg replacement with its clean-label innovation. Meala’s IP-protected technology provides exceptional functionality across a variety of sweet and savory food applications via its unique gelling, binding, foaming and emulsification functions. Groundwater I’m is clean-label, allergen free, has excellent water-holding capacity, and is debuting in baked goods.
“Our innovative texturising protein enables the baking industry to significantly de-risk production,” says Tali Feldman-Sivan, PhD, co-founder and CBO of Meala. “Producers can stabilise costs, reduce exposure to price volatility, and avoid supplys. 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 manufactures 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 marketing and distribution agreement. The partnership opens for Meala a new broad distribution network for Groundbaker.
