Baking Goods
Groundbaker
Commercially available
with LASENOR
with LASENOR
Our Groundbaker is a clean-label, single protein ingredient egg replacer that matches the binding, gelling, foaming, and emulsifying performance of eggs and hydrocolloids. It integrates smoothly into baked goods — without compromising on texture, density, or height.
Cost reduction
Clean-label & Allergen-free
Excellent rise & volume
Stable texture & moisture
Easy integration
Versatile functionality
Frequently Asked Questions
What makes Meala's protein suitable for bakery products?
It has the same gelling profile as eggs, enabling the same baking conditions. Meala’s protein has essential functions like binding, emulsification, and moisture retention—it’s an all-in-one ingredient, just like an egg.
How does Meala appear on an ingredient list?
Meala appears as simple as “pea protein”- simplifying the ingredient list and cleaning up the label.
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