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“We found that because tahini has a long shelf life, the grocery store stuff is sitting on shelves for a while,” explains Soom Foods co-founder and CEO Amy Zitelman. “We try to press our tahini every 6 to 8 weeks, so it's very fresh, and we taste every batch of tahini for quality assurance.” And to ensure a creamy consistency, the company sources only White Humera sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio.
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