Meala FoodTech Triples European Pea Protein Production
The company is scaling up manufacturing in France and Germany to meet rising demand for plant-based ingredients.
Updated on Oct. 28, 2026 in Vegetarian
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As of October 2026, Meala FoodTech has tripled its production capacity for texturizing pea protein across manufacturing sites in France and Germany. This expansion aims to support food manufacturers seeking functional binding and structure alternatives.
Why it matters
The move addresses increasing industrial demand for versatile plant-based ingredients that can serve as direct substitutes for traditional animal-derived components. By scaling these capabilities, food companies can access a more stable supply chain for plant-based savory and bakery products.
Meala reports that its texturizing protein offers cost savings of 30-40% in bakery applications compared to traditional egg-based references. The company projects this expanded capacity will enable the replacement of 1,400 tons of eggs by 2027.
The players
Meala FoodTech
This food technology company is headquartered in Haifa, Israel, and specializes in developing functional plant-based protein ingredients.
dsm-firmenich
This global firm acts as a distributor for Meala's protein products specifically tailored for the savory food industry.
Lasenor Emul
This company functions as a distributor for Meala's protein products used within the bakery industry.
The details
Meala provides a protein ingredient that appears on labels as pea protein, functioning as a binder for meat alternatives and an egg replacement in baked goods. The company distributes its protein through dsm-firmenich for the savory market and Lasenor Emul for the bakery sector.
Timeline
October 2026 marked the reported period for the company's production scale-up.
December 2025 was when Lasenor Emul first debuted an egg replacer at Fi Europe Paris.
November 17-19, 2026 is the scheduled window for Meala to provide tastings at Fi Europe in Frankfurt.
2027 is the target year for the projected replacement of 1,400 tons of eggs.
Culture Shift
This expansion follows the ongoing shift toward plant-based ingredient functionality in industrial food processing. It reflects a broader industry movement to integrate high-performance botanical proteins into standard manufacturing workflows.
Consumers may find more products containing this pea protein as manufacturers adopt it to reduce formulation costs by up to 40% in items like sponge cake. This transition effectively replaces 82,000 eggs per day, impacting the composition of common shelf-stable baked goods.
The takeaway
The expansion of specialized plant-based protein manufacturing highlights a maturation in the food technology sector's ability to compete with animal-derived inputs on both functionality and cost. Consumers can expect an increasing presence of these pea-based ingredients in mass-market baked and savory products.
What happens next
Meala will host product tastings at the Fi Europe event held from November 17-19, 2026, in Frankfurt.
Further reading
Learn more about the latest innovations in meat-free eating in our Vegetarian section.
Source note: This article includes information reported by vegconomist - the vegan business magazine.
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