Pea Protein Alternative Steps In to Address Egg Shortage Crisis, according to Meala
In the face of rising egg prices and the subsequent supply gap for powdered eggs, an Israeli startup named Meala has debuted a pea protein powder called Groundbaker. This innovative ingredient is set to replicate the multifunctionality of eggs in baked goods, offering a clean-label, allergen-free solution that can be used in both sweet and savory baked goods.
Meala, which specializes in texturizing plant proteins to enhance the taste, texture, and nutritional value of various foods, has secured $8M in investment to date and is about to open its next fundraising round. The pea protein ingredient has attracted interest from packaged baked goods manufacturers and commercial cake mix producers.
Groundbaker offers the same gelling, binding, emulsifying, and foaming attributes as eggs, but without the use of chickens or the price volatilities associated with them. It is offered in a powdered format for simpler and more efficient logistics, storage, and handling.
The demand for eggs has sharply increased due to current circumstances, causing a supply gap for powdered eggs. Food manufacturers in the US and Europe have been affected by high egg prices and have been left scrambling. Meala's pea protein innovation, Groundbaker, aims to provide a sustainable and cost-effective alternative.
Meala has entered a strategic partnership with a leading global ingredients maker based in Europe, with the partnership including an investment and a marketing and distribution agreement. This opens up a new, broad distribution network for Groundbaker.
Meala's production is based in Europe, close to its customers through trusted manufacturing partners. The company's first product for savory applications, Vertis PB Pea, launched in Europe in partnership with DSM-Firmenich. Vertis PB Pea is designed to replace modified binders like hydrocolloids to make cleaner-label meat alternatives.
Other food tech startups, like Eat Just, Revyve, ProteinDistillery, and Yeastup, are also developing egg replacers from various sources, including mung protein and brewer's yeast. This competition in the market is expected to drive innovation and provide more sustainable and cost-effective solutions for food manufacturers.
With Groundbaker, Meala is not just offering an egg replacement for baked goods; it also offers alternatives for meat products. This makes Groundbaker a versatile solution for the food industry, helping manufacturers to meet the growing demand for plant-based alternatives while maintaining quality and affordability.
As Meala prepares for its next fundraising round, the future looks bright for this innovative startup and its pea protein ingredient, Groundbaker. With its unique properties and sustainable production process, Groundbaker is poised to make a significant impact in the food industry.
