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Kadaif (also written kataifi) is having a moment. The thin pastry threads behind knafeh and other Middle Eastern desserts are showing up far beyond their home region.
Mahroum makes them as ready-formed nests, so a kitchen or a manufacturer can skip the hardest part of the prep. We showed them at FOODEX in Japan and the interest was immediate.
They will be at the Summer Fancy Food Show in New York, June 28 to 30. If you work in foodservice, bakery, or dessert categories, this is one to see in person.
Is kadaif something your buyers are already asking for, or still ahead of the curve in your market?
21/05/2026
Babka. The braided yeast cake that became one of the most exported Israeli sweets to the US specialty food shelf in the last five years.
Kapulsky has been making Israeli cakes for decades.
For Fancy Food NY, they did something the babka shelf has not seen:
𝐞𝐚𝐜𝐡 𝐬𝐥𝐢𝐜𝐞 𝐢𝐧𝐝𝐢𝐯𝐢𝐝𝐮𝐚𝐥𝐥𝐲 𝐰𝐫𝐚𝐩𝐩𝐞𝐝.
Single-serve, retail-ready, food service-ready, perfect for a hotel breakfast tray or a coffee shop counter. The cake stays a Kapulsky cake. The format is a different product entirely.
Showing at Fancy Food NY, June 28 to 30, Level 3, Booth 2351.
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Sheshet HaYamim 8, Bnei Barak
Bene Beraq
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