Meala FoodTech debuts Groundbaker, a single-ingredient, allergen-free egg replacer

Meala FoodTech, Ltd., a food-tech innovator, announced in a recent press release the launch of their new egg replacer pea protein, clean-label, single ingredient called Groundbaker.¹ The new ingredient will help simplify formulations, decrease costs, and lower the reliance on instable egg supplies.

Eggs are relied upon often in the baking industry for products in order to obtain the expected volume, texture, and structure that consumers look for.¹ With the increase of costs, the interest for cleaner and more sustainable alternative options, and supply fluctuations, eggs and other traditional texturizers are witnessing these challenges.

Egg Supply Instability

In 2024, the avian flu (bird flu) swept through both the US and EU, causing egg shortages which strained supply chains and led to rising egg prices.^1,2 Safety concerns arose during this time, as well as pressures on cost for manufacturers. According to the press release, the baking industry has been witnessing an increase in egg allergies and flexitarian lifestyles.¹ With these influences, the CPG food industry and other baking outlets, have become motivated in finding more cost-effective alternatives to eggs that are similar to the performance in the quality eggs provide in baked products, such as those seen in pancakes, sponge cakes, pre-made cake mixes, brioches, and pound cakes.

“Eggs are considered a cornerstone ingredient in baking due to their versatile functionality,” explains Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech.¹ “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 texturizing pea protein can easily be integrated into any food production line at low inclusion levels and bring significant cost reduction.”

Dependence Relief from Eggs

Utilizing Meala FoodTech’s IP-protected technology in Groundbaker, the platform helps to provide sweet and savory food applications with emulsification functions, binding, gelling, and foaming. Assisting in the challenges that stem from egg allergies, Groundbaker is allergen free and will be beginning its introduction in baked goods.

“Our innovative texturizing protein enables the baking industry to significantly de-risk production,” says Tali Feldman-Sivan, PhD, Co-Founder and CBO of Meala.¹ “Producers can stabilize 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.”

EU Partnership Between Meala and dsm-firmenich

A new partnership between plant-based food company Meala and dsm-firmenich was announced in a June 2025 press release and will iintroduce the texturizing pea protein Vertis PB Pea to European market.³ The ingredient is intended to replace modified binders that are often found in meat alternatives.

Vertis PB Pea aims to meet the new needs of food manufacturers for simple ingredients and to address the changing behavior and goals of consumers. According to the EIT Food Consumer Observatory published in 20241, two thirds of European consumers do not like unknown ingredients in their food, and more than half say they avoid processed foods.

“This is exactly where our product comes in,” stated Tali Feldman Sivan, PhD, CBO and co-founder of Meala FoodTech.³ “It addresses both functionality and clean-label demands, while replicating the sensory profile and experience of conventional meat products."

Vertis PB Pea is being prepared for markets in Europe. As explained in the press release, highlights of the ingredient include clean label benefits, thermostability, water retention, protein content, and a short ingredient list. It offers binding, gelation, and emulsifying properties, and can be used in applications for various meat alternatives, such as burgers and sausages. Produced using biotechnology, it has two patents.

“We are grateful to our partners at dsm-firmenich, who offer decades of experience as industry leaders in bringing innovative products to market,” stated Hadar Ekhoiz Razmovich, CEO and co-founder of Meala FoodTech.³ “Their application support, regulatory expertise, and ability to drive global commercial rollouts are unprecedented. We’re impressed by their innovation-driven approach and deep understanding of the food industry. Dsm-firmenich believed in us from the very beginning—not only as investors, but as true partners—offering guidance, trust, and strategic support that helped lay the foundation for this powerful collaboration.”

“We’re looking forward to working with dsm-firmenich to lead the new era of plant-based alternatives that successfully merge high performance and robust nutrition, to create a new generation of delicious, better-for-you and better for the planet meat alternatives,” Razmovich added.³ “Meala delivers a powerful, high-protein texturizing solution, providing manufacturers with a scalable alternative to less-desirable additives.

References

1. Meala. Meala expands into baked goods category with a single ingredient egg replacer https://www.prnewswire.com/news-releases/meala-expands-into-baked-goods-category-with-a-single-ingredient-egg-replacer-302556138.html (accessed Sep 30, 2025).
2. Human Foods Program. Safety of eggs during highly pathogenic avian influenza outbreaks https://www.fda.gov/food/egg-guidance-regulation-and-other-information/questions-and-answers-regarding-safety-eggs-during-highly-pathogenic-avian-influenza-outbreaks (accessed Sep 30, 2025).
3. McEvoy, E. Partnership between Meala and DSM-Firmenich introduces functional pea protein for meat alternatives https://www.nutritionaloutlook.com/view/partnership-between-meala-and-dsm-firmenich-introduces-functional-pea-protein-for-meat-alternatives (accessed Sep 30, 2025).