One year after a fundraising of 17 million euros, SHO, The brand offering chiefs of bouillons and fermented culinary bases, confirms its success on the French market. With rapid adoption by catering professionals and a growing presence among the largest distributors, Sho takes a new stage in its development by opening its offices in Paris.
Founded by Yair Yosefi and Bz Goldberg, The Mediterranean Food Lab is a pioneering company in natural fermentation applied to culinary bases. SHO, Its flagship brand, offers clean label solutions for chiefs and catering professionals. Since its launch in France, Sho has imposed itself as a substitution solution for traditional industrial broths. The brand has conquered the market thanks to its innovative natural fermentation process, offering deep and authentic flavors without additives or ingredients of animal origin. Sho is now referenced by several distribution players, Among which Cercle Vert and Maison Colom, Fruit and vegetable specialist. Large catering channels have also integrated Sho into their kitchens like the Comptoir du Malt.
The recipe for success
In this growth dynamic, The Mediterranean Food Lab, The founding company of Sho, Strengthens its presence in France with the opening in Paris since March 1 of new offices integrating professional cuisine for demonstrations and tests. This establishment aims to accelerate the brand's commercial development and strengthen links with chiefs, restaurateurs and distributors. "The success of Sho goes beyond all our expectations. We have built a brand that speaks to chiefs and demanding professionals, by bringing them a natural solution, tasty and innovative. Partnerships with large distributors and the rapid development of our production confirm that Sho meets an essential need ", Comment Tero Yphi, Co -founder of The Mediterranean Food Lab.
