The Kitchen – Strauss Group

The Kitchen

Our incubator, The Kitchen, was founded in 2015 in collaboration with the Chief Scientist of Israel, and since then has been a hospitable and productive home for a wide range of FoodTech projects, from healthy food substitutes to innovative ingredients that maintain the quality of food we consume. One of the benefits Strauss's incubator companies enjoy is the international connections Strauss helps them generate with the Group's international partnerships, along with a wide range of opportunities for partners and investors from all over the world. The incubator graduates end their period in The Kitchen with substantial achievements in recruiting investors, each in its own field, and each one of them, itself, is a local and groundbreaking success story.


Food Safety

The issue of food safety that comes to the consumer is hugely important. There are two companies providing innovative solutions for improving and streamlining food safety in the kitchen, each in its own fields:

Bactusense

Bactusense is a company that has developed technology for the rapid detection of bacteria in food. The company improves the testing process and reduces the waiting times for its results, saving the need for shipping, cooling and storing the product or raw material until the results are received. In 2019, the technology was successfully tested as part of a pilot program at Strauss Dairy. The experiment has demonstrated that similar, and even identical, results can be achieved as with the traditional methods used in dairy (use of Petri dishes), but in a much shorter period of time: 5 hours instead of 72.

Inspecto

Inspecto has developed a mobile device for the immediate detection of toxins in food or raw materials. The testing is simple, and can be done independently by the manufacturer, without a third party. The device can, for example, detect the acrylamide toxin in processed food products, and perform the test by analyzing the selected specimen and in compliance with all regulatory requirements. The company will begin product marketing in 2020.

Less Sugar - Great Taste

Vanilla Vida

Although Vanilla is the world’s most popular scent and taste, vanilla production hasn’t changed much since the 1960’s. The traditional growing and curing of Vanilla leads to limited supply which in turn leads to vanilla shortage, extremely high prices and retraction to synthetic replacements. Vanilla Vida's unique technology enables to grow vanilla more effectively anywhere in the world, dramatically increase yield and control the entire growing and curing processes from seed to customer.

Torr Foodtech

Clean label bars and foods using energy to replace binding agents New manufacturing methods and innovative formulations are putting focus on nutritional content. Torr is a novel player in this space, providing an accessible and smart production process for clean label bars using energy to replace binding agents and enabling consumer to enjoy 100% natural and delicious bar, clean from binders, sugars and preservatives.

Anina

Ready to cook meals wrapped in pouches made from damaged vegetables. At Anina we aim to increase the usage of ugly produce in the food industry. We create a unique fusion of innovative technology, expertise in design and knowledge in culinary arts to create disruptive food solutions based on ugly produce. We use the highest quality ingredients regardless of how they look but rather for how they taste. Nature is our motivation for innovation!

Better Juice

Better Juice completed the incubator accompanying period in 2019 with impressive achievements. As part of the incubator program, success has been achieved with exceptional technology that, using natural processes, removes sugar from fruit products (they are currently concentrating on orange juice) and enables the sugar to be converted into low calorie dietary fiber. With the collaborations created during the company's inaugural period, Better Juice has begun the process of increasing its volume of operations in partnership with Citrosuco, the world's largest orange juice maker, and is set to launch a pilot in Citrosuco’s plants in Brazil in 2020.

Amai Proteins

Amai Proteins began its incubator initiation period in 2016 after producing a sweet protein that has the highest sweetness in the world:15,000 times more than sugar. The protein is stable at any temperature and does not have any of the health disadvantages of white sugar. The technology developed by the company, by means of biotechnologies, mimics proteins found in tropical fruits and produces a sweet protein without compromising the quality of the taste. Unlike sugar, this sweetener breaks down in the body as amino acids, so it is healthier and does not affect glycemic levels. Due to the high levels of sweetness it produces, the protein replaces high levels of sugar, thus lowering the calories in the product. The company markets the product to beverage and dairy producers, and collaborates with leading companies in the market. During August 2019, the company expanded its development lab and is currently raising $10 million.

Imagine Dairy

Healthy, sustainable and nutritious cultivated dairy proteins. No Cows. Imagindairy integrate AI technology with system biology to develop a commercial and viable high-quality real milk proteins at affordable prices and free the dairy world from being dependent on animals. Imagindairy brings a future of new possibilities and innovation to every dairy lover in the world!

Privera

Prevera strive for a world where water and food are safe for consumption by everyone, Prevera’s mission is to eliminate microbial contaminations by utilizing sustainable solutions both effective and safe for consumers and the environment. Based on Antimicrobial Peptides - nature’s weapon against pathogens, Prevera developed a novel, patented disinfection solution both effective, safe, and simple to incorporate into Water purification as well as Food & Beverage production and packaging applications.

Yeep

Combining the benefits of plant-based and animal-based protein, Yeap is developing a unique process for extracting proteins from yeast The demand for non-animal proteins in the meat alternative market is growing dramatically. The market is far from being saturated, and the quest for the perfect alternative is on-going. We believe that single-cell proteins extracted from yeast can offer the best solution: tasty, nutritious, environmental and cost-effective.
 
 

The Future of Food: Animal Food Substitutes

Zero Egg

In late 2019, we bade farewell to Zero Egg in the incubator, after they launced a product that has achieved great success. Zero Egg's product is a liquid that is a quality substitute for all egg use and is suitable for baked goods, omelets, patties, sauces or any other use of classic eggs. The product is suitable for vegans and people with egg allergies. During 2019, Zero Egg signed a collaboration under which the product is sold in an Israeli coffee chain. By 2020, Zero Egg's product will begin to be manufactured in U.S. factories after the company piloted its product in a large U.S. fast food network, through which it raised investments. In the future, it plans to market to the European audience.

Rilbite

Rilbite produces a vegetarian, tasty and nutritious substitute that can be used in many recipes instead of the familiar ground beef. The product boasts a Clean Label and is made of only eight natural components, low in sodium and without preservatives, sugar or added oil. The product allows to provide healthy and delicious plant-based food, without harm to animals or negative impact on the environment. Furthermore, the plant-based substitute complies with the Israeli standards of the Director General of the Ministry of Health and correspond to the recommended diet for children in educational institutions. In 2019, a production plant was built in Israel and commercial marketing of the product began.

AlephFarms

Aleph Farms is a promising young company in the field of innovative food source development. The company produces the world's first cultured steak by growing a single beef cell in a laboratory without harming the animals, and allowing that cell to develop into a product with the same texture as meat from a slaughtered animal. Aleph Farms ended its initiation period in our incubator in June 2019, after raising $11.7 million to bring the product to market in three years. We at Strauss also invested in this project.

This activity supports 3 of the UN Sustainable Development Goals

  • Zero Hunger (2)
  • Good Health and Well-Being (3)
  • Industry, Innovation and Infrastructure (9)