An interview with Halim Jubran and Guy Polturak, the founders of Phytolon, one of Forward Fooding’s top 500 Food Tech startups.

It’s time to put a face to the name…

We asked our FoodTech500 top-runners to give us a bit of insight into how they started out as a company and their thoughts on the role of technology in Food innovation. Meet Halim and Guy, the founding duo behind Phytolon, a company offering a novel technology for the production of natural food colorants using bakers yeast cells as bio-factory.  Let’s see what they had to say.

So tell us a little bit more about you! Where did the idea for your FoodTech company come from?

Halim: The story of the company started with the exciting invention in the Weizmann Institute, by which yeast cells were colorful than ever. This finding was exciting enough to draw the attention of Trendlines Incubators who approached me to establish the company and lead the project. Within half a year we, together, could secure the seed-money, and the rest is history.

How is tech central to your business?

Halim and Guy: Our competitive advantage is embedded in our technology, a state-of-the-art solution that will solve the food-coloring issue in the world. Moreover, the patent behind our technology is currently in the national phase, submitted in the USA, EU, China, Hong Kong, and India.

Why do you think it’s important to see the food industry embrace tech?

Halim and Guy: Utilizing the significant modern scientific advancement, and translating it into practical technologies is the key to make our food healthier and our lives better.

 

 

Want to know more? See Phytolon’s full profile here.

Congratulations again to Phytolon for ranking 10th in the category “Food Processing” of the Foodtech 500 list.

To find out who else made it into the FoodTech 500; the top Food Tech companies in the world, click here.

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