About a year and a half ago, 416 – one of Tel Aviv's best-known vegan eateries – burned down.

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The fire was not the result of arson, but the damage was estimated at hundreds of thousands of shekels.

The owners opted to launch a crowd funding campaign, which raised 600,000 shekels ($183,000) in two weeks. At the same time, they sought out temporary alternative premises to make sure the restaurant staff had work.

Eventually, the owners set their sights on the TLV shopping mall on Hashmonaim St., only one street away from the original location. For a year and a half, 416 will replace the Cafeteria restaurant that used to operate in the same space. The new location offers 2,000 square feet of seating space and an additional 1,500 square feet of outside dining space.

In addition to the restaurant itself, the 416 pop-up will offer a café, a vegan deli, and a cocktail bar.

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Israel is home to many vegans, especially in Tel Aviv with some calling the Mediterranean coastal city the "vegan capital of the world."

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This week the city is hosting what is being billed as the biggest vegan food festival in the world. The three-day event in Sarona Park in the heart of the city boasts 100 food stalls. The 100% free event kicked off on Tuesday and runs from 5 p.m. to 11 p.m. (local time.)

The festival is organized by Vegan Friendly, Israel's largest vegan organization, which is also responsible for certifying vegan products in the country. VF has partnered with the Tel Aviv Municipality for the event and organizers said they expect attendance to exceed 50,000 people.

i24NEWS reporter Sarah Chlala was on the scene Tuesday night and talked to one of the participants who wanted to come despite not being vegan.

"I just wanted to try the food and it is really nice," Ellie said, adding that she is vegetarian.

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"It actually tastes like meat which is nice."

According to organizers, people who register ahead of time on the website will receive a complimentary gift upon arrival.

i24NEWS contributed to this report.

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You don't have to be vegan to understand that our natural resources are limited, but you do have to be a creative genius to make a carnivore enjoy a plant-based burger, and Israeli innovators from north to south are cooking up a storm – in the lab.

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It's no secret that the vast majority of our future food projections are bleak and the seeds of change that are making humanity rethink the nature of the food chain are already budding, be it in the form of destroying crops, the lack of basic raw materials, such as wheat, rice, and coffee, the declining rate of farmland, or the rising prices of consumer goods due to high demand and dwindling resources that are not necessarily renewable. 

All of these have led more than a few culinary, business, and technology professionals to think of alternatives to shortages that are already showing their signs, with the aim of seeing these substitutes spare the world from hunger not in the short term, but for decades to come. 

Enter Israel – the startup nation and a global high tech power, which is now also well on its way to becoming a food tech power.

What began as inventions and patents that sounded imaginary and downright tasteless, has slowly become a reality that promises an intriguing future that changes everything we know about food and its consumption. Investors have not been oblivious to these impressive food technologies either and were quick to take a bite out of the promise they offer. As things are shaping out, it's safe to say that investing in food tech – the next big thing in the culinary world – is an investment in a lifeline against world hunger. 

"You can't keep slaughtering 51 billion cows a year, simply because there isn't enough agricultural land to feed them. That's why this whole field is changing," former MK Erel Margalit, founder and chairman of the JVP Foundation, which is also responsible for establishing Margalit Startup City, explains.

The Galilee-based venture supports more than 40 ventures in the field of alternative protein and food substitute development. 

"Kiryat Shmona will deliver one of the great revolutions that will save the world from global warming – through changing the food we eat," he adds confidently.

Some Israeli inventions are already marketed around the world, and this is only the beginning. "Independence Day is a great time to bring the story of Israeli food technology. It's a source of Israeli pride that is changing how the world barbecues."

This type of food is not just healthier, "it's sustainable, it can meet the demands of the growing population, stand up to climate change, and simultaneously deal with issues hunger on the one hand and obesity on the other," he raves. 

"We chose to establish the center precisely here, in the Galilee, because this area has everything needed – climate and agriculture, research institutes and academic centers – but beyond that, it's a place where groups that have revolutionized themselves chose to forge a social connection. 

"The most exciting thing is to see the children in Kiryat Shmona and the Galilee communities become entrepreneurs in unique tracks of technology and innovation. They will be the next food tech entrepreneurs."

From the impressive data presented by some of the leading food tech companies in Israel, one can assure that by the country's 75th Independence Day, we will all be able to barbecue healthier without feeling any shortage. "We have a lot to be proud of," Margalit says. 

But first, hummus

As welcome as food technology initiatives are, they still have to overcome a myriad of challenges. 

"Any meat alternative must be tasty, well-seasoned, and healthy for consumers worldwide to choose it over the real thing," Margalit explained. And even though products like vegan burgers and dairy substitutes have made their way into the mainstream, the more impressive food tech chewables are still making their way to supermarket shelves. Some of them are too expensive to be widely accessible to the public, and others are still in need of pre-distribution product improvements. 

One thing is sure, however, and that is that we are facing interesting and promising culinary times, much of which is likely to come out of Israel. 

A veteran of this field is InnovoPro, whose mission statement says it is "committed to bringing unique plant-based protein ingredients to the global food market in order to create nutritious, tasty, safe, and sustainable food products."

InnovoPro was the first company in the world to produce chickpea protein at 70% concentrate. The high-quality result has unique functional and nutritional qualities and it has allowed the alternative protein industry to develop a wide range of innovative plant-based protein products, also winning  Innovopro on the 2021 United Nations Food Systems Summit award. 

The UN then recognized the company as one of the 50 leading global SMEs [small and medium-sized enterprises] that shapes the future of our food systems."

InnovoPro has so far raised $23 million. Most recently, it launched a protein with a unique texture, which allows food manufacturers to develop meat substitutes that have rich flavor and texture, with a "clean label" including a short list of natural ingredients and - equally important – free of allergens.

"Recent surveys show that chickpeas are considered one of the world's leading trends in the field of food and that consumers perceive it as a superfood with excellent nutritional value," Chief Technology Officer Nitzan Ben Chaim told Israel Hayom. 

"The protein-extraction process we have developed creates a powder that has a neutral flavor, while most plant-based proteins have a very distinct flavor. Our powder has 70% protein when chickpeas themselves have only 20%

"Protein is functional, meaning it binds well with oil and water and that – as any food technologist will tell you – is very unusual," she continued. "This means that it is easy to produce other products with our protein. In addition, the production of InnovoPro's concentrated chickpea protein is based on a sustainable supply chain."

Q: What is your flagship product?

"Without question – a plant-based burger made from chickpea protein."

Meet the new meat

Israeli 3D-printed plant-based steak developer Redefine Meat was founded in 2018 by Eshchar Ben-Shitrit and Adam Lahav with the aim of "working intensively to realize the vision of building a large worldwide meat company by using advanced technology and not animals," and has emerged as one of the industry's big promises. 

Based in Rehovot, the company has a branch and facilities in the Netherlands and currently numbers 200 employees. It recently completed a $135 million financing round – one of the largest financing rounds by an alternative meat company in Israel – in order to expand the production line.

A former carnivore, Ben-Shitrit said he consumed meat until he was 30 and his change of heart came after his son was born.

"I started researching the world of meat substitutes and discovered that there is an opportunity for a significant leap forward in this field. Adam and I began thinking about how we could apply the principles of the technological world we came from in food. Very early on, we hired a chef to develop the products, because we placed flavor and the sensory experience as a top priority."

Within a short period of time, the company registered over 10 different patents for "new meat," which does not contain animal components, including advanced technologies for the production of three-dimensional cuts.

Redefine Meat scientists are actually researching the building blocks of real chunks of meat and reconstructing them using plant components.

"Over the past year, our products have been launched in dozens of leading restaurants in Israel, London, and Amsterdam," Ben-Shitrit said, adding, "The goal is to completely change the rules of the game, compete with cuts of meat of the highest quality, and to afford those who are 'cutting back,' vegetarians, vegans – basically everyone – the meat experience."

Q: What is your flagship product?

"Lamb and beef-style Redefine Flank cuts."

Magic mushrooms 

Kinoko-Tech founders Dr. Jasmin Ravid, Dr. Daria Feldman, and Hadar Shohat met at HUJI Innovate - The Hebrew University Entrepreneurship Center. They decided to harness their expertise in food technology, microbiology, plant sciences, and nutritional sciences to harness the magic of the mushrooms to essentially grow superfoods in a new way. 

According to Kinoko-Tech's website, the result was "a super nutritious product that is rich in protein and unique dietary fibers and contains all 9 essential amino acids, to create a complete protein."

Ravid, who serves as CEO, told Israel Hayom that the company believes that "the best solutions to the challenges we, as humanity, face, can be found in nature. All you have to do is look in the right direction, and in our case – the fungus kingdom.

Founded in 2019, Kinoko-Tech develops an alternative protein based on fungal mycelium – the root-like structure – that grows on legumes and grains.

"The protein substitutes on the market today don't show up on our plates in their natural form, rather they go through many stages of processing before becoming the final product," Ravid explained. "Our technology harnesses a completely natural process to produce a final product that has great flavor and texture, without the need for processing that could undermine the product's nutritional values.

"The growth process we have created is natural and ecological – one that reduces the carbon footprint left by the food industry. Our product is rich in complete protein and dietary fiber, free of allergens, gluten, and cholesterol, and made without genetic engineering. 

"In addition, it is also easy to cook. We have 'shawarma' and 'hot dogs' that have not undergone any processing except the addition of spices, so that they have only two ingredients – mushrooms and legumes – without any artificial additives."

Kinoko-Tech products are still in the research and development stage and are not sold commercially. The first facility for growing kinoko is in the advanced stages of construction in the southern city of Ashdod, with the aim of marketing the company's products to selected restaurants and later also to supermarkets as early as next year.

Q: What is your flagship product?

"Hot dogs are our favorite 'junk food' so we created a clear, healthy version that you can eat without feeling guilty."

The perfect bite

Ronny Reinberg, the co-founder and CEO of Alfred's Food Tech, decided to go into food tech after nearly 20 years of doing research and development in pharmaceutical companies and over a decade as a vegan. 

"I had a burning desire to make an impact," he says. "For me, it was about the principles of preserving the planet for future generations and preventing animal cruelty. 

"My family comes from Argentina, so soccer and meat were always at the center of things. My grandfather, Alfred, was a meat factory manager in Buenos Aires and my father, Raoul, worked at Tnuva for many years. The company is named for my grandfather, Alfred, and the company logo bears his image, mounted on the motorcycle he loved so much." 

The innovative patented technology that Reinberg developed with his partner, Rafi Shavit, allows the company to produce a variety of plant-based products that have the same flavor texture as the real thing, from hard cheese and pastrami to chicken and salmon. 

"Health awareness, scarce agricultural resources, food safety, ethical considerations, sensible nutrition, and sustainability – all are reflected in the innovative technology we have developed," Rainberg boasts.

Q: What is your flagship product?

"It's hard to choose just one. I hope that very soon, everyone will be able to taste them!" 

 Grilled grasshopper

One of the oldest sources of alternative proteins around is also the hardest to swallow, so to speak: grasshoppers. 

Hargol FoodTech is the world's first commercial grasshopper farm and a leader in the alternative protein space worldwide and founder Dror Tamir is willing to bet that insect-based alternative proteins are in all of our futures.

Hargol didn't so much invent the concept as it recognized its potential – then catapulted it into the next level.

"Everyone used to eat them," Tamir explains."They are recognized as kosher for Jews and halal for Muslims, and even today about two billion people worldwide include them in their diet.

"Growing grasshoppers reduces greenhouse gas emissions, water and land consumption, and waste production by more than 99%. In fact, if we divert the existing resources that are invested in the production of [animal] protein to the production of grasshopper-based protein, we could feed the entire world population for hundreds of years." 

Hargol technology is market-ready and the company has three facilities in Israel.

"We cooperate with leading food companies in Israel, the United States and Asia, and already today you can find chocolate-flavored protein shakes for athletes and a variety of healthy gummy dietary supplements on the market."

Grasshopper-based products contain 72% all-natural, unprocessed protein. "The ingredient is used by the food industry for a huge variety of options, especially with respect to alternative meat which, of course, we are particularly interested in," Tamir said.

Q: What is your flagship product?

"Our hamburgers are currently being tested by leading food producers in Europe, the US, China and the UAE, and we expect that by 2023 they will be on the markets."

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The Israeli licensee of ice cream maker Ben & Jerry's has launched a new flavor that caters to the kosher-for-Passover palate: matzah with chocolate.

Although a similar holiday-themed flavor was introduced in 2008, but this is on an entirely different level, the company claims. The flavor is called Matzah Crunch, and Israel Hayom's editors have already tasted it and gave it a thumbs up.

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It appears to be particularly tailored to fans of vanilla but it's definitely not plain vanilla when it comes to its effect. It is rich with flavor but not too strong, providing a pleasant reprieve for those who might find Passover desserts less appealing.

What's more, it actually does have pieces of matzah without compromising its texture in any meaningful way.

The bad news is that it will not be widely available at a grocery store near you, only at the factory stores, which are located in Yavne and Be'er Tuvia.

"Since we are limited in the variety of ice cream we offer during Passover [because of religious dietary laws], we always challenge our workers to come up with new flavors that would meet the holiday spirit," Ben & Jerry's Israel CEO Avi Zinger said.

Zinger has locked horns with the global Ben & Jerry's company after it announced that it would no longer allow its products to be distributed beyond the Green Line starting in 2023, likely in response to pressure from anti-Israel activists. Zinger said he would not agree to this and will not renew the contract under these conditions.

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Six Israeli restaurants made the cut to be included in the prestigious "50 best in the Middle East" ranking, published on Monday – a first for eateries based in the Jewish state.

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The "50 Best" ranking has been published by the San Pellegrino water brand for over 20 years. Many consider it to be the less conservative version of the Michelin ranking, whose starts are the "holy grail" of the culinary world.

"50 best in the Middle East" reviews outstanding food destinations from 19 countries in the Middle East and Africa, spanning from Morocco in the west to Iran and Oman in the east. As of Monday, over 10% of the list is dominated by Israeli eateries, five of which are in Tel Aviv and the sixth is in Ashdod.

Chef Raz Rahav's "OCD" ranked the highest among the Israeli restaurants featured on the list, snagging the third place.

Chef Tomer Tal's "George and John" was ranked ninth, followed by chef Elon Amir's "HaBasta" (14), chef Hillel Tavakuli's "Animar" (17), chef Yachi Geno's "Pescado" (24), and chef Motti Titman's "Milgo & Milbar," which rounded up the top 40.

The best restaurant in the Middle East according to San Pellegrino's ranking is the UAE's "Fils," by chef Freddy Kazadi. Rounding up the top 50 is the Riyadh-based "Tokyo."

Tourism Minister Yoel Razvozov congratulated the chefs, saying, "Israel is full of quality restaurants and world-renowned chefs. Having six restaurants on this prestigious list puts Israel on the map in the culinary world as well."

Razvozov, who is currently on an official visit to the UAE to sign tourism deals with Israel's peace partners in the Gulf, noted that "the achievement marked by these restaurants will help realize the tourism potential we have in the culinary field. I have no doubt that many tourists will come to Israel to taste and experience all the good we have to offer."

Rahav, long considered a rising star in Israel, said, "This is crazy and not at all obvious. We are very excited to receive international recognition in the path that we are paving for ourselves and we want to continue putting Israeli cuisine, which we research and learn every day, on the map of international cuisine. I'm happy for my friends, the other Israeli chefs, who were also featured on the list. This is a great honor and a shared joy."

For 20 years, the San Pellegrino company has been publishing a list of the 50 best restaurants, on which a panel of more than 1,000 culinary experts works, and this time for the first time the ranking focuses on the Middle East and the African region. The purpose of the ranking is to create a list of the biggest culinary destinations – a list that will combine "secret" places alongside big names in the culinary field, classics alongside innovative and daring places.

San Pellegrino became the official sponsor of the "50 Best Restaurants in the World" ranking in 2007. About a decade ago, it decided to expand the brand, creating special rankings for Asia, Latin America and the Middle East.

In 2019, five Israeli restaurants were featured on San Pellegrino's "Best 50 Discovery" list, which explores the best restaurants and bars around the world. The five included "HaBasta, "Milgo & Milbar," "M25", "Pastel" and "Machneyuda".

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Can a salad have too many ingredients? Israeli farmers sought to answer that question on Wednesday, making a salad with 99 ingredients, not including spices, and breaking an Israeli record in the process.

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Within the framework of the 12th annual Israel Agriculture Summit, every ingredient used to make the salad was produced on an Israeli farm – from the Galilee in the north the Negev Desert in the south.

Noi Hadas, CEO of the Noi HaSadeh food chain, which provided the fruits, vegetables, cheeses, and herbs for the salad, said of the grand salute to Israeli farmers and agriculture: "I'm proud to give a home and a stage to more than 100 farmers from across the country, who safeguard our nutritional security, the country's borders and our health. With this salad, we are displaying the strength of Israeli agriculture – sophisticated, diverse, healthy, and fresh."

The salad includes Asparagus, artichoke, purple onion, shallot, dried onion, carrot, colored mini-carrot, zucchini, red cabbage, white cabbage, chinese cabbage, Fioretti cauliflower, cauliflower, cucumber, mini-pepper, red beet, plain tomato, Roma tomato, Maggie tomato, cluster tomato, Cherry tomato, Roma-Cherry tomato, Black Zebra Cherry tomato, Cherry-mix tomato, Yellow Cherry tomato, Cherry cluster tomato, Mini-Cherry tomatoes, red pepper, yellow pepper, orange pepper, light pepper, kohlrabi, Japanese radish, radish, fennel, washed green beans, sweet corn cobs, Romaine lettuce, Arab lettuce, Lalique lettuce, lettuce hearts, Salanova lettuce heads, Salanova lettuce leaves, and round lettuce.

They were joined on the place by a micro-leaf mix, micro Amaranthos, micro basil, micro Rashad, micro pea sprouts, micro mustard sprouts, alfalfa sprouts, black lentil sprouts, baby leaves, oregano, basil, Oxalis, beet leaves, purple kale, Israeli garlic, pearl garlic, black garlic, black pearl garlic, vacuum-sealed beet, Turkish spinach, New Zealand spinach, Champignon mushrooms, Shinoki mushrooms, shiitake mushrooms, Shimeji mushrooms, portobello mushrooms, oyster mushrooms, king trumpet mushroom, maitake mushrooms, edible flowers, natural hazelnut, natural walnut, peeled pumpkin seeds, peeled sunflower seeds, peeled chestnut, peeled pistachio, acorn, natural almond, gouda cheese, camembert, rosmarino, mozzarella balls, feta, ripe Hass avocado, Ettinger avocado, lemon, lemon-lime, red raspberry, Hermon apple, Granny Smith apple, golden apple, peeled pomegranate, eggs and tahini.

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Kentucky Fried Chicken continues to expand in Israel. In the past year and a half, it has opened five branches, and another four are planned to open in the near future.

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The new branches are slated to start serving up the famous fried chick at the Ramlod Mall on Highway 40 – a location expected to serve local residents as well as employees at the Airport City complex; the Big fashion shopping center in Ashdod, as well as in Zichron Yaakov and Rosh Pina in northern Israel.

KFC announced that all its Israeli branches operate in accordance with the COVID Green Pass system and that sit-down and takeout service will be available based on the COVID situation and the latest regulations. Patrons will be required to maintain social distancing and wear masks.

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In what appears to be a decision aimed at singling out Israeli settlements, the US-based ice cream company Ben & Jerry's announced on Monday that it would no longer be sold beyond the Green Line after 2022.  The move drew immediate condemnations from Israelis and a call to boycott the company's products. 

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On its website, it said, "We believe it is inconsistent with our values for Ben & Jerry's ice cream to be sold in the Occupied Palestinian Territory (OPT)," referring to the official UN terminology for Judea and Samaria. "We also hear and recognize the concerns shared with us by our fans and trusted partners," it said.

According to the company, whose headquarters are in the liberal state of Vermont, "We have a longstanding partnership with our licensee, who manufactures Ben & Jerry's ice cream in Israel and distributes it in the region. We have been working to change this, and so we have informed our licensee that we will not renew the license agreement when it expires at the end of next year."

The company added that it would continue to operate in Israel "through a different arrangement."

Although it was unclear if this was part of the boycott, divestment, and sanctions campaign waged against Israel among some leftwing circles in the US, it appears to fall in line with the goals pushed by progressive radicals on the Left in the US and beyond, which have accused the company of being part of Israel's alleged discriminatory practices against Palestinians.

Vermont Senator Bernie Sanders has been one of the most vocal critics of Israel, although it was not immediately clear if he was in favor of this move.

The company has recently come under attack by BDS activists over its willingness to operate in Israel through a licensee that sells its product in Judea and Samaria. During the recent Gaza war, the attacks intensified and the latest move appears to be the company's response to this criticism.

The Yesha Council, an umbrella organization representing Jewish settlements in Judea and Samaria, issued a harsh condemnation, stating that "unfortunately, the ice cream company has decided to boycott Judea and Samaria and the Jordan Valley and as a consequence fire hundreds of Israelis who work for it in the south [where it manufactures its products]." The organization further said that "there is no need to buy products that boycott hundreds of thousands of Israeli citizens just because of where they chose to live, and we hope this company retracts its discriminatory decision."  

Opposition leader Benjamin Netanyahu tweeted : "Now we Israelis know which ice cream NOT to buy Flag of Israel."

Now we Israelis know which ice cream NOT to buy https://t.co/j7VNpIWX0f

— Benjamin Netanyahu (@netanyahu) July 19, 2021

Likud MK Miki Zohar said: "Ben and Jerry's won't be missed in Israel, it will miss Israel." Ariel Mayor Eli Shaviro said that the decision was a "populist and unenlightened move that ignores the fact that Israelis and Palestinians coexist. We are against boycotts."

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For Israelis, who like to put practically everything inside this pocket-style bread, this may be a hit, considering that the earlier iterations of those dishes – which came in a tortilla – were a huge success.

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Cereal bars have become an international hit in recent years, serving the beloved breakfast basic in a number of ways: in a bowl with milk, or mixed with ice cream or yogurt. In addition to being tasty and toothsome, one of the advantages of cereal is that it is also photogenic, meaning that these places attract serial social media snappers.

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Lulu&Co., located at 37 Rothschild Blvd. a stone's throw away from another local hotspot for foodies with a hankering for sweets, Lior Koka's boutique cafè, started service on Monday. The menu includes a number of dishes based on high-quality raw ingredients, alongside the familiar boxed cereal options.

Video: Moshe Ben Simhon

The eatery imported a special machine from New York that mixes cereal with Italian ice cream. It also serves handmade ice cream/cereal bars, in flavors such as cornflakes with milk, Cheerios, and the Israeli versions of Cinnamon Toast Crunch and sweet shredded wheat.

More health-conscious customers can order low-fat frozen yogurt served with Fitness fruit-and-flakes.

Lulu & Co., 37 Rothschild Blvd.

Hours: Sunday-Thursday 12- 2 a.m., Friday from 10 a.m. to the start of Shabbat. Open Saturday evenings starting an hour after Shabbat.

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