28.6.2026 · News website · Haaretz
Nutrient vs. Harmful
Haaretz reporter Eitan Leshem interviewed Or Rigler and Carmit Turgeman, founders of House of Flakes, about the idea that was born from Or's wife's refusal to bring industrial breakfast cereals into the home. The article reviews problematic ingredients in commercial products (hydrogenated oil, high sugar, synthetic food coloring) versus the brand's more nutritious approach.
The question is not whether the product is tasty,
Unless it is nutritious or harmful
12.8.2026 · "Pocket Animals" Podcast
House of Flakes on the Pocket Animals Podcast
"Where are all the small producers?"
In episode 358 of the economic podcast Hayut Kis, which dealt with the difficulties of small food producers in Israel in reaching supermarket shelves, House of Flakes was mentioned twice. Host Shaul Amsterdamsky mentioned the brand as an example of a small producer in a conversation with Alon Amitzi, his co-host. Later in the episode, Efrat Anzel — one of the interviewees, who owns a deli — mentioned House of Flakes as one of three small producers that she chooses to present and sell in her business.
When we buy the food of giant companies
We eat mostly processed food.
12.8.2026 · Magazine · womfire
Flavor combinations beyond the bowl
The article, by Galina Smith, was published in the "New on the Shelf" section of womfire magazine, and reviews flavor combinations such as brown rice, oatmeal, cocoa, natural maple, coconut and nuts that give breakfast cereals a mature and refined character. The author recommends using the products also with yogurt, fresh fruit or acai, with an emphasis on the "Dubai" and "Twirling" flavors.
It's not just another cereal in a bowl – it's a combination of flavors that's perfect for any time of day.
7.9.2026 · Maariv · Consumerism
From breakfast cereal to a premium product — House of Flakes in Maariv
Maariv reporter Roy Schlissman placed House of Flakes within a broader trend of premiumization in food categories — similar to the changes that coffee, chocolate, ice cream, and bread have undergone in recent years. The article describes the problem of high sugar content ("red sticker") in commercial breakfast cereals, and Flakes' approach: baking in small batches, completely vegan recipes, without preservatives, food coloring, or artificial flavor enhancers. The article noted availability on the website and at over 150 points of sale across the country, and kosher under the supervision of the Badatz Hatam Sofer.
"From the industrial shelf to the world of quality food"
: 24.8.2026 · Jerusalem Post (English)
House of Flakes at Jerusalem Post
Seven new flavors for your cereal bowl
The Jerusalem Post's "Best Products" article, by Adi Acharek, introduced House of Flakes as an Israeli food company founded in 2025, with a concept that combines culinary ingredients, small-batch baking, 100% vegan recipes, and no preservatives, food coloring, or artificial flavor enhancers. The article reviewed the seven flavors, noting that the products are sweetened with natural demerara or maple sugar, under the supervision of Badatz Hatam Sofer kosher, and are available on the company's website and at more than 150 points of sale across the country.
"No More Cornflakes — A Culinary Concept for Breakfast"
12.8.2026 · Magazine · Israel Today
New on the shelf of Israel Today
A new section on the shelf of Israel Hayom mentioned House of Flakes alongside new food launches on the market. The article described the brand's seven flavors, its small-batch baking method, and its vegan, preservative-free composition.
Seven flavors, baked in small batches - and without any industrial preservatives