# The Incredible, Edible… Pea? How Meala is Using Biotech to Render Eggs Obsolete

Page: https://stenobird.com/podcast/business-for-good-podcast-641837/the-incredible-edible-pea-how-meala-is-using-biotech-to-render-eggs-obsolete
Text version: https://stenobird.com/podcast/business-for-good-podcast-641837/the-incredible-edible-pea-how-meala-is-using-biotech-to-render-eggs-obsolete.md
Podcast: [Business for Good Podcast](https://stenobird.com/podcast/business-for-good-podcast-641837)
Published: 2025-12-15T14:00:00+00:00
Episode link: https://businessforgoodpodcast.libsyn.com/the-incredible-edible-pea-how-meala-is-using-biotech-to-render-eggs-obsolete
Audio file: https://traffic.libsyn.com/secure/businessforgoodpodcast/Episode_180_Meala.mp3?dest-id=761849
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JSON: https://stenobird.com/v1/public/podcasts/business-for-good-podcast-641837/episodes/the-incredible-edible-pea-how-meala-is-using-biotech-to-render-eggs-obsolete
Duration seconds: 1715

## Resource

If you've ever checked the ingredients on a baked good, you know how ubiquitous eggs are. They bind, they lift, they emulsify, they hold moisture — they're simply the structural engineers of cookies, cakes, and muffins everywhere. But they're also volatile: prices spike, supply chains break, and for anyone with an egg allergy or who's avoiding eggs for animal welfare or environmental reasons, eggs aren't exactly a welcome ingredient to find on the ingredient deck. Enter Hadar Ekhoiz Razmovich , CEO and co-founder of Meala FoodTech , an Israeli startup that's figured out how to make peas do what eggs and hydrocolloids do, and has consequently raised several million dollars in venture capital so far. Meala's breakthrough lies in taking simple pea protein and using advanced biotechnology to unlock its hidden abilities — creating a single-ingredient powder that they say can whip, bind, and gel just like an egg in baked goods and alternative meat. No multi-ingredient formulations, no methylcellulose, no animal inputs — just plants doing s ome biochemical magic. In this episode, Hadar shares how her background in R&D led her to tackle one of food science's toughest challenges: replacing eggs and hydrocolloids without sacrificing texture, taste, or cost. We talk about how Meala's technology works, what it takes to convince industrial bakeries to swap eggs for peas, and why she believes clean-label ingredients like this are the future of food. Hadar is not just rethinking what we eat, she and her team are rebuilding the food system from scratch, one cookie, cake, and croissant at a time. Discussed in this episode Meals is backed by The Kitchen Food Tech Hub , DSM's venture arm , Milk & Honey Ventures , Lasenor , and EIT . Our past episode with Milk & Honey Ventures' Beni N…

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