Meala triples European pea protein output to replace eggs
Israeli startup Meala has more than tripled production of its texturizing pea protein in France and Germany. The expansion will replace 1,400 tonnes of eggs annually starting next year, offering manufacturers a lower-cost, sustainable alternative amid supply instability.
Israeli food tech startup Meala has more than tripled production of its texturizing pea protein at manufacturing sites in France and Germany. The expanded capacity will enable the replacement of 1,400 tonnes of eggs annually, equivalent to about 82,000 eggs per day, with commercial scale beginning next year.
This scale-up responds to rising demand from food manufacturers facing egg shortages and high prices. The infrastructure also provides flexibility to increase output as customer demand grows, according to Meala CEO Hadar Ekhoiz-Razmovich. The expansion supports new product launches and broader market reach for dozens of food businesses.
Commercial availability across Europe
Plant-based meat alternatives using Meala's protein are already on retail shelves across Europe. The company sells its ingredients through established distribution partners: DSM-Firmenich markets it for savory products as Vertis PB Pea, while Lasenor Emul offers it for bakery applications as LASENOR VP-100.
Meala also unveiled its own dedicated bakery egg replacer, called Groundbaker, which debuted alongside the Lasenor product at the Fi Europe trade show in Paris last December. The company's texturizing proteins replicate egg functionalities like binding, gelling, foaming, and emulsifying, and can replace hydrocolloids in various food applications.
Sustainability and cost advantages
An independent life-cycle assessment shows Meala's pea protein offers significant environmental benefits over egg powder. It also reduces formulation costs substantially for manufacturers.
| Metric | Advantage vs. Egg Powder |
|---|---|
| Carbon emissions | 63% lower per kg of protein |
| Water usage | 96% less per kg of protein |
| Formulation cost (sponge cake) | Over 40% reduction |
The company claims 30-40% cost savings in bakery applications. Also, the dry powder ingredient eliminates the need for the refrigerated transport and storage required for liquid eggs.
Regulatory and market readiness
Meala's pea protein is non-novel in the European Union and holds self-affirmed GRAS (Generally Recognized As Safe) status in the United States. The company is currently filing a notification with the U.S. Food and Drug Administration for formal GRAS status. The ingredient appears on product labels simply as pea protein.
Founded in 2021 in Haifa by Hadar Ekhoiz-Razmovich, Liran Gruda, and Tali Feldman-Sivan, Meala has raised approximately $10 million to date. Its portfolio includes three main products: Groundbaker for baked goods, a Savory variant for plant-based meat, and an Addressing line for sauces and dressings. The company is working with dozens of manufacturers across these categories.
The push for egg alternatives has gained urgency due to avian flu and Newcastle disease outbreaks, which caused widespread egg shortages and sent European egg prices to a decade-long high last year. Meala will offer tastings of egg-free baked goods at the upcoming Fi Europe trade fair in Frankfurt, running from November 17 to 19 at booth 51SU53.
