Torr FoodTech, an Israeli startup that uses pressure and ultrasonic energy instead of sugary syrups to press fruit, nuts and grains together in snack bars, has raised $12 million.
It uses patent-pending technology that combines compression and ultrasonic waves – sound waves that we are incapable of hearing – to bind together natural ingredients without damaging their structural integrity, nutritional profile, or shelf-life.
Its process enables companies to stop using sugary binders – like glucose syrup and brown rice syrup – which are normally used to hold snack bars together.
Snack bar companies can therefore save money by not using energy to heat and cool their products.
Savory snacks, which have been a challenge to produce given the need to bind ingredients together using something sugary, can now be created using Torr’s technology as well.
Snack bars made with its technology were launched by American food giant Mondelēz, which is behind products like Oreos, Toblerone, and Sour Patch Kids.
Torr, which is based in Rishpon, central Israel, has also recently launched its own brand of snack bars, Presteez, which target the European market.
The funding will help it continue research and development, increase production capacity, and hire new talent.
“The vote of confidence from investors has created a solid and diverse local and international shareholder base, which is committed to the success of the company,” said Roy Naaman, CEO of Torr FoodTech.
“The combination of our experienced and committed team and our proven scaled-up tech places us in an excellent position to break into the global health snack market.”
Torr FoodTech was founded in 2019 by food scientists and culinary experts Gil De Picciotto and Yoel Benesh.