Dani & Galit specializes in gluten-free and vegan bakery products made with whole-grain flours and natural ingredients.Gruda supported the development of cookies tailored to the brand and the healthy-baking category, focusing on formulation, raw materials, texture, flavor, and product quality. The development was designed to deliver great taste and texture while meeting the brand's nutritional and product requirements.

Every day, bakeries and retailers face the same quiet problem: end-of-day bread with nowhere to go. Weirdoh looked at that surplus and saw raw material — transforming leftover bread into a safe, non-toxic modeling clay for children. It's circular economy at its most tangible: a daily waste stream reborn as creativity, play and education.

This is the kind of thinking that drives our waste-treatment practice at Gruda. We believe waste is a haven for innovation, and the Weirdoh project embodies it — taking a familiar material through research, concept development and formulation until it became a product that saves resources, tells a powerful sustainability story, and puts something joyful in kids' hands.

‍

Founded in 2013 by Tomer Tzur, HaMatsesa was created to tackle a simple but significant problem: high-quality fruit rejected from the market simply because of it's appearance. The company works within a circular-economy model, creating value from agricultural produce that might otherwise go to waste. HaMatsesa transforms this fruit into natural juices, fruit preserves, fermented alcoholic cider, and natural vinegars, while providing an important safety net for farmers across Israel. For HaMatsesa, Gruda carried out laboratory testing of food products to assessquality, stability, safety, and shelf life. The work included formulation assessment and product characterization, providing technology-based insights to support continued product development and the production of high-quality food products from agricultural raw materials.

Resugar approaches the sugar problem from a direction most of the industry missed: instead of eliminating sugar and fighting to patch up everything it leaves behind, their technology amplifies sweetness perception — cutting up to 70% of the sugar in a product as a true one-to-one replacement, with no artificial sweeteners and no compromise on taste, texture or functionality.

At Gruda, we know sugar is never just a sweetener — it shapes texture, water activity, shelf life, color and aroma. That shared understanding made this a natural collaboration. Together with Resugar, we worked on application development across sweet categories, translating their breakthrough technology into finished products consumers genuinely can't tell apart from the original.

Zero Egg set out to do something deceptively hard: replace one of the most functional ingredients in the food industry. Their plant-based egg — built on a blend of soy, pea, chickpea and potato proteins — needs to scramble, bind, aerate and bake like the real thing, because their target isn't vegans willing to compromise. It's the mainstream consumer who won't.

That's exactly the kind of challenge our lab was built for. Working alongside Zero Egg's team, we brought our formulation expertise in egg and protein alternatives to help refine taste, texture and application performance — making sure the product delivers a genuinely delightful eating experience across everything from omelets to baked goods.

Shatara isn't another entry in the crowded energy drink shelf. It's a spicy energy drink — a flavor profile that breaks every convention of the category and demands a completely different approach to formulation, where heat, sweetness, acidity and functional ingredients all have to stay in balance from the first sip to the last.

Our beverage engineers took on the challenge of building that balance. Drawing on our experience developing functional beverages, low-sugar drinks and complex flavor systems, we developed Shatara's profile from concept to finished formula — a drink that's bold enough to stand out and refined enough to keep people coming back.