Meala FoodTech Reveals Clean-label Pea Protein as Egg Replacer

Food-tech innovator Meala FoodTech has introduced Groundbaker, a single-ingredient pea protein designed to replicate the multifunctional role of eggs in bakery applications. The solution offers manufacturers a way to cut costs, reduce dependency on volatile egg supplies and streamline formulations while maintaining consistent product quality.

Eggs remain a cornerstone of baking, providing texture, structure and volume. However, rising costs, supply instability caused by avian flu outbreaks in the US and EU, and increasing demand for clean-label and allergen-free alternatives are driving the search for substitutes.

Groundbaker addresses these challenges with a clean-label, allergen-free formulation that delivers gelling, binding, foaming and emulsifying functions. It has strong water-holding capacity and performs across a wide range of applications, from pound cakes, sponge cakes and brioches to pancakes and cake mixes. Its low inclusion levels allow easy integration into existing production lines, supporting both cost savings and efficiency.

By removing reliance on eggs, the ingredient enables bakeries and CPG producers to stabilise costs, avoid supply chain disruptions and ensure consistent quality. This is especially relevant as flexitarian diets expand and egg allergies rise.

The innovation has already drawn strong interest from food manufacturers, particularly large-scale cake mix producers and commercial bakeries. To accelerate market penetration, Meala has entered a strategic partnership with a leading European food ingredients company, which includes both investment and a marketing and distribution agreement. This collaboration gives Meala access to a broad international distribution network for Groundbaker, supporting its global rollout.

With this launch, Meala positions itself as a key player in the transition toward cleaner, more resilient and sustainable solutions for the baking industry.