Food Service

Food Service

Partner with Soom

We partner with restaurants, caterers, manufacturers, and other culinary professionals that share our commitment to high-quality products and a passion for delicious food. Whether you seek a global influence on your menu, are inspired by food sourcing and sustainability or simply want to make the best hummus ever, Soom Foods is a reliable and dedicated partner!

Our Products

Tahini

Soom Tahini is a paste made from 100% roasted and pressed White Humera sesame seeds.

Award-winning chefs use Soom tahini because of its rounded nutty flavor profile and its silky smooth consistency, making it easier to use and re-blend, causing less waste. Soom tahini is a delicious, nutritious and versatile ingredient that is lauded in sweet and savory applications.

Chocolate

Soom Chocolate Sweet Tahini Halva Spread is a vegan, nut-free chocolate spread.

Also known as Chocolate Soom, our chocolate tahini spread is our “guiltless indulgence” – the indulgence of chocolate with the nourishment of sesame. With a thicker, spreadable consistency similar to a nut butter, chocolate Soom offers a rich, semi-sweet chocolate flavor. It’s the perfect addition in smoothies and ice creams, in baked goods, and on cheese boards.

Silan

Soom Silan is a date syrup made from 100% steamed and pressed organic dates.

Our silan is silky, light, and smooth in texture, and rich, complex, and sweet in flavor. As an all-natural organic date syrup, its viscosity lies in between that of a maple syrup and bee honey, all the while providing a lower glycemic index than both, and isn’t sticky on the tongue. It’s perfect for finishing meats or roasted veggies, as a topper for oatmeal or a cheese plate, and in baked goods.

*Please note: our Soom silan offering is limited, so contact us as soon as possible to secure this item.

Download a spec sheet containing case counts, weights, etc. here:

Food Service PDF

Contact us at sales@soomfoods.com to receive a sample so you can experience the high quality of Soom.

What Chefs Have to Say