How his grandmother's hummus recipe is providing relief to refugee children
by Parija Kavilanz, CNN Business

CNN    Translate This Article
5 February 2019

On 5 February 2019 CNN reported: Ever since he can remember, Anthony Brahimsha would visit his extended family in Aleppo, Syria, at least once a year. In 2012 Brahimsha, who was a New York-based investment banker at the time, began traveling to southern Turkey along the Syrian border ... After he returned home from a trip in 2014, Brahimsha made a decision: he would start a company that would support efforts to help [improve the health of] refugee children. And that company would sell a food that was close to his own heart -- hummus. Global Good News service views this news as a sign of rising positivity in the fields of business and health, documenting the growth of life-supporting, evolutionary trends.

The goal was to develop a hummus that was low in fat and sodium, fortified with added whey protein, made with all-natural ingredients, no preservatives, and still would have a shelf life of more than 90 days.

. . . He also found a manufacturing partner in Chicago where the hummus could be made with a high-pressure processing technique using purified cold water -- instead of preservatives or heat -- to pasteurize the hummus.

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