Flavor 2.0: Welcome to
The Deliciousness Revolution.
WHAT WE DO
Bottom line: Alternative protein will never take off if it is not incredibly delicious.
We are a totally new kind of flavor company. We work with food producers to make meat replacements people actually want to eat.
Natural. Sustainable. Radically Delicious.
We make alt. meat delicious. Naturally
Delicious
We use our Flavor Crafting platform, Harnessing the power of Solid State Fermentation to create super delicious flavor.
Natural
Simple, familiar ingredients (grains, legumes & vegetables). No Industrial materials, flavorings, or GMO. Beyond Clean Label.
Nutritious
Fermentation creates health-benefiting amino acids, antioxidents, vitamins & minerals.
Sustainable
100% plant-based. Made from whole foods using highly sustainable production methods.
WHO WE ARE
100% “deliciousness-driven”
Chefs and culinary experts drive all R&D questions with leading scientists & food technologists helping to realize their vision.
YAIR YOSEFI
Culinary R&D Director Experience from Michelin-3★ to Industry R&D
BZ GOLDBERG
CEO / R&D Director
Serial Entrepreneur; Former Fortune 100 Consultant
OMER BEN-GAL
COO with wide range
high-end food service management experience
ASAF GRONOVICH
Lab Director
Chef, science of cooking
geek & resident millennial
Sivan Dor
VP R&D, 20 years of experience in R&D management and process engineering
Liat Cinamon
CCO. Leadership roles in foodtech & agtech. "Cooking" concepts to sales.
Barak Dror
Senior Scientist,
an experienced microbiologist and bioinformatician
& a tired dad
Shani Srour Gants
Senior Process Engineer,
10 years of leading scaleup and process development
Tom Levi
Microbiologist
A passionate microbiologist with extensive experience with microorganisms and all microscopic creatures.
Omer Genkin
Production Data Analyst. A food scientist with data science skills and a passion for culinary adventures
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Ofek Lanziano
Food technologist, chef with passion for science and delicious food
Sapyr Sebaoun
Process development engineer
Specialised in & Fascinated by fermentation
Osnat Tavor Sharon
Office Manager, communications and management graduate with a century of food industry experience.
MFL FLAVOR CRAFTING PLATFORM
There's serious technology behind
doing things the traditional way.
Partnering with nature
Leveraging microbial functionality to break down flavorless proteins and carbohydrates into richly-flavored amino acids, natural sugars and beneficial metabolic compounds.
Sensorial flavor design & optimization
Combining cutting edge microbial and chemistry science with data and AI computational platform for
Flavor crafting
Harnessing the power of Solid State Fermentation (SSF) for the production of metabolic profile and flavor crafting
Why we do what we do?
While the meat replacement space is exploding, almost all the meat we are “replacing" is large pieces of protein that sit in the middle of our plates.
But prime cuts and quality ground meat make up only about 40% of the meat market by volume.
Meanwhile a staggering 60% of meat is used to make other foods* more delicious.
*Think soups, stews, sauces, casseroles, grain & legume dishes, and thousands of prepared foods. Entire global cuisines from France to China, Italy to Japan are based on meat's capacity to make other foods more delicious.
90 Million Cows
132 Million Sheep
441 Million Pigs
90 Million Tons of Fish
15 Billion Chickens
For Flavor
There is no way to reduce our dependency on animal protein without addressing “the flavor function”
meat performs in the food system.
