Israeli Startup Meala Unveils Egg Alternative for Cost-Saving, Clean Label Baking

Has an Israeli startup cracked the code on a clean label alternative to eggs?

Meala FoodTech today introduced a single-ingredient pea protein that replaces eggs in bakery applications, allowing manufacturers to reduce costs and simplify formulations. Groundbaker provides gelling, binding, foaming and emulsifying properties in sweet and savory baked foods.

The new solution arrives on the heels of multiple avian influenza outbreaks that created significant egg shortages and led to surging costs over the past year. While U.S. retail egg prices have fallen in recent months, they remain near historic highs. Many manufacturers are still scrambling for cheaper options.

“Our innovative texturizing protein enables the baking industry to significantly de-risk production,” says Tali Feldman-Sivan, Ph.D., co-founder of Meala, in a statement. “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.”

Founded in 2021, Haifa, Israel-based Meala FoodTech forged a marketing and distribution deal with dsm-firmenich earlier this year to launch Vertis PB Pea, a texturizing pea protein for use as a binder in plant-based meat alternatives. The partnership will unlock a broad distribution network for Groundbaker, according to the company, which said it has already attracted interest from commercial cake mix producers and bakery manufacturers for the egg replacer.

Per Crunchbase data, Meala has secured $2 million in total funding. Its backers include The Kitchen Hub, dsm-firmenich Ventures, Lasenor Emul SPA, EIT Food, and Milk & Honey Ventures.