Reinventing the alcohol experience

CreamCol has developed a new technology that transforms alcoholic beverages into edible alcoholic cream. The cream can be eaten as is, or used as raw material for creating new products, in a huge global market thirsty for innovation

121% of funding target

אין טבלה 
קמפיין נגמר  אין לחצן 
By: Gady Shlasky
Successfully funded Angel Investment
Investment type:
Company Stage:
Food & Agro



Innovative, Patented Technology that Turns Alcohol into Food

CreamCol’s technology brings innovation and culinary creativity to the food-tech industry, allowing customers to consume alcohol in novel, tasty and enjoyable ways. The products are chemical free, protein rich, shake-proof, suitable for freezing and thawing and, above all, maintain long shelf life while preserving freshness and rich flavors. This makes them not only a great end product, but also a raw material that can be used to upgrade existing foods to premium products thus, creating new products for the food and alcohol industries.

Strategic Collaborations and a Business Model that Supports Broad International Expansion

After obtaining all the necessary regulatory approvals and registering patents to protect its technology, CreamCol established a mini-industrial production line in Israel. It serves as a demo prototype for international customers and a production center for the local market. The distribution of the company's products in the Israeli market is done through local distribution companies. Several international companies have also expressed huge interest in CreamCol's technology. The company is currently conducting advanced negotiations with a number of large international food and beverage companies for joint pilots and initial sales agreements.

A Huge Market Eager for Innovation

The global alcohol market is a long-standing and stable market, valued at trillions of dollars a year. The industry has seen a growing trend of innovation and launching of new products that create novel ways to consume and to combine alcohol with food. Wine in cans, cocktails in bags and bottles, alcoholic ice cream, hard seltzers and alcoholic tea are new products that have appeared on the market in recently under the label "Ready to Drink" (RTD). This market segment is forecasted to grow vastly in the coming years and is already valued at billions of dollars in the US alone.


A Professional and Experienced Team in the Fields of Engineering, Food-Tech, Entrepreneurship and Business Management.

The company founders, Irena and Tomer Geller, met during their studies at the Technion; both possess extensive knowledge of Mechanical Engineering and Food Technology. They have joined forces with Gady Shlasky and Jonathan Henen, a veteran agronomist and former head of the R&D department of Adama. Gady, the executive chairman of the company, is a seasoned entrepreneur who has founded and managed several companies in various technological fields. The previous company he co-founded and managed was Optibus, which is highly successful and has raised significant capital in several funding rounds.



The Idea

Humans have been consuming alcohol since the dawn of history. Over the years, alcohol has been perceived as a prestigious and enjoyable commodity that blends well into social events. Many people drink alcohol for entertainment, for relaxation at the end of a workday and during joyful events and celebrations.

Still, there are many people who do not enjoy drinking alcohol. This creates a great demand for alternative options of alcohol consumption, such as combining it with food. As part of the rapid growth of the food-tech industry over the last decade, significant trends can also be seen in the food and alcohol markets. These include many attempts to produce innovative combinations of alcohol with other products in order to appeal to new audiences.

The solution

Up until now, our enjoyment of alcohol has been in liquid form. As of today, CreamCol is changing the game by offering infinite new ways to experience alcohol.

For a unique and pleasant experience, CreamCol’s creams can be served as unique and enjoyable standalone premium products. The creams have zero chemical ingredients and are packed with proteins, rendering them natural and nutritious.

The creams can also be used as a raw material (B2B) for a variety of culinary applications, such as mixing the alcoholic cream with whipped cream or sour cream, concentrated milk, different nut butters or pastes, different fruit pulps, syrups, extracts, concentrates, food coloring, spices, and so on.

The creams have a wide range of uses. For example:

  • Desserts and snacks for events, parties, happy hours, or private consumption.
  • Pralines and chocolate snack fillings.
  • Fillings, coatings or decorations for donuts, cakes and pastries.
  • Alcoholic ice creams in various flavors.
  • Savory dips and sauces

Since CreamCol’s technology provides long shelf life at room temperature, alcoholic ice creams based on the technology can be stored at room temperature and transported without freezing or cooling. Consumers can chill or freeze the ice cream before eating or serving it. This solution completely changes the logistics in transportation and distribution of food products, creating major cost savings, and initiating a genuine revolution in the food industry.

The Technology

CreamCol’s technology brings ground-breaking innovation to the food-tech industry. The technology creates culinary flexibility and creativity in the following manner:

  1. It is possible to create creams in various textures, from soft textures like yogurt to thick textures like Nutella or butter.
  2. The level of alcohol in the cream can be customized, from 6% to 40%.
  3. For preparing the cream, it is possible to use any alcoholic beverage, such as whiskey, gin, liqueurs, vodka, ouzo, etc. Moreover, it is possible to use pure alcohol and to which flavors and extracts can be added.
  4. It is possible to add or infuse additional materials into the creams for improved flavor, aroma, color and mouthfeel.

The technology, which is protected by robust patents, is based on a unique process of mixing alcohol, protein, and water. Without CreamCol’s technology, the alcohol and the cream might combine initially but phase separation occurs shortly after the actual mixing ends.

The creams produced using CreamCol’s technology have long shelf life because they maintain their stability and freshness over time even when they are transported and subjected to changing ambient temperatures, even at room temperature. The creams can be repeatedly frozen and defrosted without affecting the texture. 

CreamCol’s creams consist of over 10% protein that serves as a key component of the cream, and is an important marketing tool, which is especially attractive to young adults.

Currently, the company is focusing on the food and beverage industry, but the technology can be applied to additional fields, as well.

CreamCol in the Media -





Irena Geller
CEO & Founder
Irena is the co-founder of the company and boasts more than six years of experience in sales within the food industry. She is an engineer and bio technician from the Technion Institute of Technology and Tel-Hai College, with a minor in Entrepreneurship.

  • Founder
Tomer Geller
CTO & Founder
A highly experienced Project Manager in cutting edge technologies, with additional experience in founding and leading two startups. He has an Engineering degree from the Technion Institute of Technology with a minor in Entrepreneurship.

  • Founder
Jonathan Henen
Technology Director
Jonathan brings over 39 years of experience in product management, scouting for and the adoption of innovation into both corporate and non-corporate entities in the AgTech and FoodTech sectors. He has served as the head of Product development at Adama’s R&D center and was tasked with scouting for novel technologies and companies for Bayer CropScience and Trendlines mutual fund in Israel. Currently, Jonathan is a partner and co-founder in AgChimedes a company that builds companies focused on future global food security, as well as consulting for several companies in relevant industries. Jonathan holds a B.Sc. and a M.Sc. Ag, in Plant Protection and Entomology from HUJI.



Currently there are no updates in this pitch

The financing rounds, made through the ExitValley platform, are in accordance with a model of statutory exemption from publishing a prospectus pursuant to sections 15A(A)(1) and 15A(A)(7) of the Israeli Securities Law - 1968.
Under this model, the disclosure of detailed information on the company and information about the investment in each round of financing are limited to not more than 35 investors, who are not qualified investors, and the round of financing is not in the format of an offering arrangement ("רכז הצעה"), as defined in the Securities Law.
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