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Meala FoodTech is set to enter full-scale commercial production of its texturising pea protein, with the company aiming to produce enough ingredient to replace 1,400 tonnes of eggs in food formulations in 2027.
The Israeli food tech company has more than tripled manufacturing capacity across production sites in France and Germany, responding to growing demand from food manufacturers.
According to Meala, the capacity expansion will enable the company to replace the equivalent of approximately 82,000 eggs per day next year.
The pea-based ingredient is designed to replicate the multifunctional performance of eggs and hydrocolloids across a range of food applications, including bakery and meat alternatives.
Meala said its solution can deliver cost savings of 30–40% across bakery applications, while helping manufacturers reduce their reliance on eggs and address supply chain volatility.
Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech, said: “Texture is central to the eating experience – it creates the bite, juiciness, and mouthfeel that make a food memorable and worth sharing. Manufacturers seek ingredients that deliver this experience alongside reliable performance, competitive costs, and a stable supply chain.”
Meala's pea protein is already being incorporated into branded products available on retail shelves, with the company working with dozens of food manufacturers across multiple categories.
The company said its ingredients can be used to replace eggs or conventional texture additives such as hydrocolloids, while supporting shorter ingredient lists and increasing protein content without changing sensory attributes.
The ingredient is marketed commercially through industry partners, including DSM-Firmenich, which markets Vertis PB Pea for savoury applications, and Lasenor Emul, which markets LASENOR VP-100 as an egg replacement for bakery products.
On-pack, the ingredient can be listed simply as “pea protein”, according to Meala.
The company has also reported the successful launch of plant-based meat alternatives incorporating its protein, which are now commercially available across Europe.
Meala said the ingredient can help manufacturers manage formulation costs at a time when food producers are facing continued pressure around ingredient pricing and supply chain reliability.
In an assessed sponge cake formulation, the company reported a potential formulation cost reduction of more than 40% compared with an egg-based reference.
The ingredient could also reduce the need for refrigerated logistics associated with liquid eggs, potentially simplifying storage, transportation and inventory management.
From a sustainability perspective, a life cycle assessment conducted by Van Hall Larenstein University of Applied Sciences found that Meala's pea-based protein has a 63% lower carbon footprint and a 96% lower water footprint per kilogram of protein compared with egg powder.
The company said the ingredient can also help manufacturers diversify sourcing strategies by relying on plant-based raw materials.
Dr Tali Feldman Sivan, co-founder and CBO of Meala, said: “In meat alternatives, our texturising protein provides binding and structure while replacing conventional texture additives. In bakery applications, it typically accounts for just a few percentages of the formulation, replacing egg functionality and enabling meaningful cost-in-use savings.”
Meala will showcase its pea-based texturising protein at Fi Europe in Frankfurt from 17–19 November, where visitors will be able to sample egg-free baked products containing the ingredient.
