The "Zoglovek" factory in Shlomi, defined as an emergency factory, expands its activities and mobilizes in order to serve the fighters on the northern border so they can cook home-cooked meals under bombardments.
The expansion of Zoglovek's activities with the brand "Madame Perez" is expressed in the production of home-cooked meals for quick heating, alongside a series of American-style diner meat products suitable for hot sandwiches, and an increased production of home-style stews in personal portions that can be obtained through Jango Deli, and a series of American-style diner meats, including slow-cooked and juicy pulled beef, available at Shufersal and market chains.
The new line of frozen ready meals, established, according to the company, with a high investment, took its first steps under a barrage of fire. "We do not give up, and every day we produce home-cooked stews, cooked with love and providing a sense of home and comfort", says Ronit Davidovich-Zoglovek, a leading food technologist in the country, Vice President of Development and Innovation at Zoglovek: "These days, when our hearts ache, cooking is a small comfort, especially when I know that it will reach our dear soldiers, who are the first to receive hot meals every day from the production line".
"A critical step for the feeling of immunity also in the neck"Eli Zoglovek: "Beyond Zoglovek's being a vital factory, the strong food industry is critical these days for the feeling of immunity in the neck".
"The Madam Peretz project of homemade ready meals, inspired by my beloved grandmother, Rachel Peretz, under whose pots I grew up. The project combines authentic and unpretentious home cooking alongside innovative cooking technology with steam and vacuum creation, allowing for preservation of freshness and nutritional values without the use of preservatives. The technology is patented, and after a short heating in the microwave, the portion hisses when ready", recounts Davidovich-Zoglovek.
Another series using the same technology, which the company has been developing for over two years, is a category of meats in the style of an American diner, such as pulled beef made from brisket, which is cooked for twelve hours in sous vide and slow-cooked, with selected and succulent meat cuts. The series is sold in refrigerators alongside vacuum packaging. "This is actually the first time that such products can be bought at the supermarket, and within two minutes you can serve a meal like in a restaurant", she concludes.