Local Roots - Thryve

INSPIRED BY OUR LAND

Our soil, our culture and our communities are all are essential building blocks of who we grow to be. As society evolves, the people of our communities offer solid foundations to thrive into our future. It does however require careful and regular reassessment to make those foundations stronger for what is yet to come

Local Manufacturing

Our factory is the first 100% Plant Based Meat Factory in the Middle East

We have designed a unique and sustainable supply chain: local, innovative and agile – flexible and open for co-creation and customization.

THRYVE™ is an innovative plant-based food hub, where re-discovered ancient wisdom meets new food research and technology. We work tirelessly to preserve the goodness of the micro and macro-nutrients whilst delivering plentiful flavors, celebrating and respecting our local cuisine.

Arabic Chef Collaborations

We partner with Middle Eastern chefs to co-create signature recipes with THRYVE™ plant-based meat to curate dishes inspired by local terroir and taste of the local consumer. Our collaboration with chefs extends beyond recipes, together we share the passion for sustainable and healthy local menus. Several of our partners participate in panels with us, discussing the health and sustainability benefits of plant-based diets.

Abeer Almutlaq

Abeer Almutlaq – Born into a traditional Saudi family, Abeer Almutlaq grew up on a staple diet of meat. A meal was not a meal if it did not include some form of animal protein but today, she is forging a path to take vegan creations to the masse

Chef Joe Barza

Joe Barza, an international Master Celebrity Chef, is world-renowned for his specialization in Lebanese Cuisine. With more than 30 years of professional cooking and kitchen management experience, Chef Joe proudly positions himself as the Lebanese Terroir Culinary Artist

Omayah Atassi

Omayah Atassi is a recipe developer, food photographer, and food stylist. She runs the blog Omayah Cooks, where she documents her family’s Syrian recipes in attempts to reconnect with her heritage, and some occasional twists on the classics. She recently began implementing plant-based alternatives to traditional recipes to provide people a sustainable option for their families while remaining true to their culture.

Tarek Alameddine

Visionary chef Tarek Alameddine, who is currently at the helm of Baky Hospitality’s kitchen, talks about his culinary journey, from the world-famous Noma in Copenhagen to new adventures in Egypt.

Local Flavors

Aleppo

Named after the northern Syrian city of Aleppo, it is a variety of Capsicum annuum and is used as a spice. Once ripe, the naturally oily pepper is de-seeded, sun-dried, and coarsely ground into flakes. It’s then mixed with salt and olive oil, resulting in a bright red, earthy, moderately hot spice that can be used as a condiment or garnish in place of red chile flakes. It has a mild sweetness and tanginess with hints of raisin, citrus, and tomato notes, as well as a cumin-like earthiness and roasted flavor

Loomi

Originating in Oman. These dried balls of goodness are made by boiling fresh limes and then leaving then to sun-dry. The end result is a unique, tangy and sweet flavour with a rich fermented aroma. They are used whole, sliced, or ground, as a spice in Middle Eastern dishes. They taste sour and citrusy like fresh limes, but have an added earthy and somewhat smoky taste and lack the sweetness of fresh limes.

Baharat

a spice blend used in Middle Eastern (especially the Arabian Gulf region). Typical baharat seasoning ingredients include allspice, chili peppers, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and peppercorns. However, it can vary slightly in ingredients depending on where the spice blend is made.

Bezar

A traditional emirati spice mix that consists of coriander, cumin, fennel, fenugreek, chillies, cinnamon, and turmeric, but can vary from family to family, with each having their own recipe. This can be used in a variety of rice dishes and stews, we use it in a signature marination of our Thryve 100% Plant Based Chicken Kabsa Chunks.

*Disclaimer: Reference - “Six Applications of Plant Based Diets for Health Promotion” by Saray Stancic, MD, Josh Cullimore, MD and Neal Barnard, MD, 26 May 2022, American Journal of Lifestyle Medicine. https://doi.org/10.1177%2F15598276221104023

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