Expanded production in France and Germany could supply enough of the ingredient to replace the equivalent of 82,000 eggs a day in 2027, Meala estimates.
Meala FoodTech has moved its texturising pea protein into full commercial production at sites in France and Germany. The company says the expansion more than triples its manufacturing capacity and could provide enough pea protein to replace about 1,400 tonnes of eggs in 2027.
Replacing the work eggs do in a recipe
In commercial baking, changing an ingredient can alter how a batter behaves and how the finished product holds together. Meala’s pea protein is designed to take on some of the roles eggs play in texture and structure. Bakery ingredients supplier Lasenor markets it as LASENOR VP-100.
Meala reported that in one sponge cake formulation it assessed, ingredient costs could be more than 40% lower than in its egg-based reference recipe. Using the pea protein could also reduce the need to store and transport refrigerated liquid eggs.
From bakery trials to commercial production
The expanded capacity gives manufacturers another source for an ingredient that can do several jobs in a recipe. Meala says its pea protein already appears in plant-based meat alternatives sold in Europe, where it is used for binding and structure. The company plans to serve samples of egg-free baked goods at Fi Europe in Frankfurt from 17 to 19 November 2026.
