Israel’s Meala FoodTech (see here previously) has unveiled Groundbaker, a single-ingredient pea protein that replicates eggs’ multi-functional performance in baked goods. It enables food manufacturers to reduce costs, decrease reliance on eggs (due to avian flu), and simplify formulations. https://www.foodingredientsfirst.com/news/meala-egg-replacer-groundbaker.html

Israel’s SavorEat (see here previously) has joined the list of Israeli startups producing egg alternatives (see here for others). Its new subsidiary company Egg’n’up says its proprietary plant-based ingredients retain the egg’s taste, texture, nutrition, appearance and culinary properties. https://jewishbusinessnews.com/2021/05/06/savoreat-establishes-eggnup-for-plant-based-egg-alternatives/

One of the Israeli startups exhibiting at Tel Aviv’s FoodTechIL was Zero Egg, with its plant-based alternative for eggs. It tastes, looks and functions like a real egg. It can be used to make omelets, “scrambled egg”, cakes, pasta and … Continue reading →

Brilliant article about Israel’s Eggmented Reality (see here previously). It describes why its vegan egg-alternative is better than its competitors. It then said that US-FDA approval and partnerships with food companies is a “kind of chicken and egg situation”! It … Continue reading →

Israel’s PoLoPo is developing a plant-based alternative to ovalbumin, the main protein in egg whites. PoLoPo’s product will be identical to ovalbumin from eggs, which means that no food technology adjustments are required. See also Israel’s Fabumin, and other vegan … Continue reading →

Israel’s Fabumin has developed a plant-based alternative to the egg protein albumen. that is used commercially in cakes, mayonnaise, spreads, meat products, and more in a market worth some $14 billion. Fabumin is vegan, with no allergens, salmonella, cholesterol, or … Continue reading →