Tairob invented the MFMM - a new standard methodology for micro-foam milk-making, to naturally sweeten and create the uniformly dense micro-foam milk (sourced cow, goat or plant’s milk). Cappuccino, hot chocolate, ice-cream , cakes, creams and chocolates all naturally sweetened.

Micro-foamed soy or almond or other plant milk mixed with cocoa solids and cocoa butter form a new type of chocolate (approximately 95% cocoa). A drop of honey date andor whiskey could be added followed by an incredible taste. The micro-foamed plant milk sweetens cakes made of natural ingredients without sugar or artificial sweeteners (227 calories per 100 gram) Cappuccino, sweet without any sweeteners made of micro-foamed (by the MFMM) cow, goat milk or plant’s milk such as Soy, Almonds or Oat Milk. Hot Cocoa, sweet without sweeteners made of micro-foamed (by the MFMM) Soy or Oat or Almond milk and ½ tea spoon of cocoa. We created ice-cream made of micro-foamed plant milk without cow milk andor whipped-milk; it contains a significantly reduced amount of fat and eggs. We created recently a new ice-cream that doesn’t contain eggs or eggs powder!

Tairob Ltd.  is an exhibitor  at  ISRAFOOD Expo – Israeli Food & Hospitality Tel Aviv (Israel Trade Fairs and Convention Center)  November 16 to 18,  2021 https://stier.co.il/israfood/en/

Tairob Ltd. identified the need of high automation required to improve the quality of products while reducing manufacturing costs in the hospitality and food Industries. We target productivity, quality & sustainability. Micro-computing, control engineering, machine learning algorithms, sensors, molecular manipulation and more than 10Y were recruited to challenge the uncertainty in milk behavior.
Micro-Foaming Process
Hot Cocoa & Soy-Tea
Inspection Industry
Cakes and Creams
Tairob is looking for collaboration with strategic partners and potential investors to commercialize our invention. Please feel free to contact for specific info.