The phenomenon of integrating technology into food—known as “food-tech”—has usually taken place behind laboratory doors. But the breakthrough is happening right now: we will all notice a significant improvement in taste, and our food will be much healthier.
Everyone loves fried food because it tastes so good. In the coming days, it will taste even better—and be a lot healthier too.
Leading hamburger, sushi, and falafel chains are adopting a new Israeli food technology. It’s a powder formula developed by the Israeli company Beyond Oil that is poured into fryers running continuously.
Beyond Oil has already entered markets in three continents and 16 countries. In Israel, the formula has already captured a large portion of the fried food sector, changing the nature of frying altogether.
The powder, backed by researchers worldwide, absorbs most of the harmful compounds produced during the frying process. Restaurant chefs say this drastically improves not only health and safety but also the working environment—no more strong odors, no more harmful emissions, and better air quality for kitchen workers.
And the taste? Imagine the French fries your grandmother used to make—golden, fresh, pure potato flavor, without the damaging effects of burnt oil.
The "BBB" burger chain has already introduced the formula into some of its branches, followed by others like KFC, “Falafel Baribua” and “Japanika.” Even some boutique chef restaurants such as “Tamarlin” in the north are now using the essential additive, whose sticker can be found on the doors of all participating establishments.
Chef Avi Barel, head of the BBB Group (BBB, Moses Shop, Bogrim, Rapidos, and BBB By The Way):
“One of our core values is innovation in all fields of the group’s activity. I’m glad to see Beyond Oil fits this value, offering a cleaner and safer prep process and a richer flavor experience. I believe that in the near future, we’ll be able to implement this proud Israeli innovation in all of our locations nationwide.”
Itamar Sharabi, owner of Tamarlin:
“There’s a huge difference in taste, smell, and food quality. Our fries receive rave reviews every day.”
Oren Zar, CEO of Unimarket (supplier for Japanika):
“Using Beyond Oil is part of our commitment to the health of both workers and diners. It makes for a safer, cleaner kitchen environment, reduces exposure to harmful oil vapors, and allows us to serve fried food with far cleaner oil—improving nutrition without compromising the eating experience.”
Guy Yakar, owner of the “Falafel Baribua” chain with 28 branches:
“Our chain is known for its strict food safety and quality standards. Beyond Oil’s powder has done wonders. This tech really has revolutionized frying.
We’ve eliminated the smell of frying, the oil flavor is neutral, texture is great, and overall product quality has improved.
We even have a food safety and quality control unit monitoring oil quality daily. Scientifically, we’ve confirmed that oil quality has improved significantly, benefiting both customers and employees with a cleaner and safer food experience.
Franchisees also report easier storage and disposal logistics. It’s a win-win situation for the network, franchisees, customers, and staff.”
Nisso Cohen, co-owner of Cezar Brasserie in Rehovot:
“As one of the first users of Beyond Oil worldwide, I’m amazed by the high-quality results. Our famous schnitzel and other fried dishes have been significantly upgraded, all while protecting staff health and serving the tastiest and safest fried food in the world. Our drive for constant improvement led us to try and implement Beyond, and we’re proud to have done so.”