The surprising secret of Bamba: What's in Israel's favorite snack?

In collaboration with Osem

Bamba - a name that arouses appetite in many of us. But what is really behind the favorite snack that has accompanied Israelis for many years? To find out the answer, we sent two avid bamba enthusiasts on a fascinating journey into the heart of the bamba factory.

Haim, a 23-year-old student, defines himself as someone who "died for Bamba" from a young age. "You can say that Bamba is what keeps me going every day," he says. Beside him, Paulina, mother of two young children who love Bamba very much. "They love Bamba, and I'm dying to know what's in this snack," she admits curiously. The journey begins on the production line, where it is revealed to Haim and Paulina's surprise that the secret lies in simplicity. "We inflate corn and coat it - that's the whole process," explains one of the factory workers. Haim, enthusiastically, announces: "I'll try to make it at home!" But the experienced employee responds: "We'll see if you succeed." 

The exciting moment comes when Haim and Paulina get a chance to taste fresh and hot bamba, straight from the machine. Hamotal Fat Israeli, technologist at Esem's Bamba factory, explains the philosophy behind production: "For us at Esem, it is important to bring the consumer the highest quality product. It starts with high-quality raw materials, continues with quality control along the entire line to bring a high-quality product to the consumer, and all this without compromising on the taste".

The visit to Assem's bamba factory shows how a seemingly simple production process, based on blowing corn and coating it, can create one of the most beloved snacks in Israel. For millions of Israelis, the bamba is not just a snack - it is an inseparable part of the national culinary identity, and now, also an example of an Israeli industry that adheres to quality.

In collaboration with Osem