Welcome to the Deliciousness Revolution.
WHAT WE DO
We merge traditional fermentation and cutting-edge science, to produce natural plant-based flavor-bases for a wide range of meat replacement needs.
We make plant-based food delicious. Naturally
We use fermentation to create 100s of meaty, umami-rich flavour
& aroma compounds.
Simple, familiar ingredients (grains, legumes & vegetables). No Industrial materials, flavorings, or GMO. Beyond Clean Label.
Fermentation creates health-benefiting amino acids, antioxidents, vitamins & minerals.
100% plant-based. Made from whole foods using highly sustainable production methods.
WHO WE ARE
Chefs and culinary experts drive all R&D questions with leading scientists & food technologists helping to realize their vision.
Culinary R&D Director Experience from Michelin-3★ to Industry R&D
CEO / R&D Director
Serial Entrepreneur; Former Fortune 100 Consultant
COO with wide range
high-end food service management experience
Chef, science of cooking
geek & resident millennial
VP R&D, 20 years of experience in R&D management and process engineering.
an experienced microbiologist and bioinformatician
& a tired dad
Food technologist,chef with passion for science and delicious food.
Dr. Natalie Fisher
Dr. Eran Silverman
Prof. Masha Niv
Prof. Zvi Hayouka
Dr. Avi Shpigelman
There's serious technology behind
doing things the traditional way.
The Genius of Traditional Fermentation
Culinary microorganisms break down flavorless proteins and carbohydrates into richly-flavoured amino acids, natural sugars and beneficial metabolic compounds.
For millennia, humans used microbial fermentation to make plant-based deliciousness-enhancing foods which disappeared with industrialization of the global food system.
We use tradition-inspired techniques and cutting edge science (flavor science, microbiology, genomics, metabolomics and more) to accentuate great flavors and high nutritional value.
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 20% of the meat market by volume.
Meanwhile a staggering 30% 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
There is no way to reduce our dependency on animal protein without addressing “the flavour function”
meat performs in the food system.