The Bland Company secures €2.5M to scale egg alternatives
The Bland Company has raised €2.5 million to develop and scale proteins made from plant side streams that can replace eggs in applications such as baking and condiments. The funding underscores growing interest in ingredient technologies that help food manufacturers manage cost swings and availability issues tied to conventional egg supply.
Turning side streams into functional ingredients
The company’s approach focuses on converting underused plant byproducts—often generated during food processing—into functional proteins designed to mimic eggs’ roles in emulsification, binding, and texture. These functions are critical for products ranging from mayonnaise-style sauces to cakes and cookies, where eggs contribute to structure and stability.
Addressing volatility in the egg supply chain
Egg markets have faced repeated disruptions in recent years, driven by factors including disease outbreaks, feed and energy costs, and broader logistics challenges. For manufacturers, that volatility can translate into sudden reformulation needs, inconsistent product performance, and margin pressure. The Bland Company is positioning its egg-replacing proteins as an ingredient solution that can provide more predictable sourcing and pricing while supporting product consistency.
What comes next
With the new capital, The Bland Company is expected to focus on scaling production, validating performance across a wider set of industrial recipes, and expanding commercial partnerships with food producers. Adoption will likely hinge on how closely the proteins match eggs’ functional performance at scale, as well as regulatory approvals, allergen considerations, and total cost-in-use for manufacturers.
The raise adds momentum to the broader shift toward alternative proteins and circular ingredient sourcing, as companies seek resilience and sustainability in their supply chains.
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