Flavor 2.0: Welcome to
The Deliciousness Revolution.

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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. 

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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.

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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.

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YAIR YOSEFI

Culinary R&D Director Experience from Michelin-3★ to Industry R&D

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BZ GOLDBERG

CEO / R&D Director
Serial Entrepreneur; Former Fortune 100 Consultant

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OMER BEN-GAL

COO with wide range
high-end food service management experience

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ASAF GRONOVICH

Lab Director
Chef, science of cooking

geek & resident millennial

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Sivan Dor

VP R&D, 20 years of experience in R&D management and process engineering

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Barak Dror 

  Senior Scientist,

an experienced microbiologist and bioinformatician

& a tired dad

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Ofek Lanziano

Food technologist, chef with passion for science and delicious food

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Shani Srour Gants

Senior Process Engineer,

 10 years of leading scaleup and process development

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Ifat Abramovich

Senior Analytical Chemist with extensive research and international pharmaceutical industry experience

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Michaela Lahat

Business Development

with diverse background as entrepreneur in both art and business

 
MFL

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 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

 
Image by Jakob Cotton

There is no way to reduce our dependency on animal protein without addressing “the flavor function”

meat performs in the food system.