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Israel
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Meala unveils clean-label pea protein egg replacer in baked goods
It offers exceptional gelling, foaming, binding, and emulsification capabilities, ensuring baked goods maintain their soft crumb, appealing volume, and shelf-life stability.
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PhenOlives repurposes olive waste into flour for healthy snack innovation
With 80-82% fiber content, low fat, and a neutral taste, it can be blended into a wide range of baked goods and snacks.
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Eshbal expands its growth strategy with Gluten-Free Pita bread local manufacturing in North America
To support this expansion, Eshbal has acquired the assets of Swonder Bread.
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Eshbal Functional Food expands with acquisition in North America
To reinforce its expansion efforts in North America, Eshbal has appointed Avi Markus as Chief Commercial Officer for the region.
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Phytolon, Ginkgo Bioworks continue collaborating to develop natural food colors
Phytolon’s “Beetroot Red” and “Prickly Pear Yellow” food colours are expected to be available in U.S. markets pending approval from the FDA.