A soft step forward, a soft jump to the center: The tofu that wants all Israelis

One of the most popular brands in all of our breakfast bowls – and also in our evening bowls, let’s admit it – snuggles up with a cold-season launch (theoretical only, but never mind) as a patella, and intrigues.

The special edition of the Kariyot comes in two flavors – Chocolate Fudge and Vanilla Pâtissière – and maintains the classic combination of a distinct external crunch and concentrated internal creaminess. The flavors initially raised questions, as it was not clear how much they would succeed in differentiating themselves from routine vanilla and chocolate affairs, but this puzzlement was ultimately resolved and balanced with a mature version, relatively deep for the genre, and moderately sweet.

An annual tradition and a global clinking of glasses have also landed here with one of the heralds of winter.

The Beaujolais Nouveau wine (the new Beaujolais) by Georges Duboeuf is aimed at the celebration date itself – every year, on the third Thursday of November, exactly at midnight and one minute – and is sent around the world a few days earlier, with absolute restrictions and prohibitions on early opening. You, of course, can bend the rules a bit and raise a glass, with the help of Shaked Company, whenever you feel like it.

The family winery, from the Beaujolais region of course, is considered the founder of the tradition and the celebrations, and one of the main factors that pushed the harvest into becoming a truly colorful event. The current edition, based on traditional Gamay Noir grapes, corresponds naturally with all of these. It highlights a wonderful label, asks to be chilled, and pours a drink accordingly – very light, fruity, and with the requisite joie de vivre. Price: NIS 80.

Rebar’s vgurt was born on the basis of a collaboration with Gad Dairies and appeals to vegans and dairy reducers alike. It is a yogurt substitute based on almonds and cashews with probiotic capabilities, which can be added to all the chain’s drinks and bowls instead of its routine dairy yogurt.

Its texture is successful, on the seam between thick and liquid, the taste is appropriately tangy, and the differences between it and the original player are not noticeable, to the point of understanding that it is preferable to go with the new friend as a matter of routine. The price (NIS 4 extra), however, needs to drop off the agenda.

One of the standout series on the local cookie shelf gets a tiny twist, but a very significant one.

The personal packages of Petit Beurre Treats, from Osem-Nestlé, include two biscuit “sandwich” bites with cocoa-flavored cream (about 25 grams in total), and were created to close known on-the-go corners.

In exactly the same way, perhaps even unintentionally, they solve a known problem of opening an entire package with the certain knowledge that within a few days its crispness will be compromised and the experience will be compromised along with it. Thus, ideally, even at home and without any movement at all, the fun is completed.

The dairy alternatives series of the food giant expands its offering and corresponds with growing demand trends in the local market, and worldwide in fact.

Thus, the soft tofu of Alternative, from Tnuva, aspires to make this raw material accessible to all Israelis. It is marketed in a 300-gram package (NIS 10.43-16.90) containing 39 grams of protein, and is produced by a method that gives it a gentler presence and noticeable softness. The result fulfills the aspirations, with good stir-fry ability, improved flavor absorption, and even a successful entry into salad bowls, just as it is. It still does not reach the silkier levels of the category, but it is definitely a good jump in that direction, at sensible pricing.