MEAT.THE END
Plant-based meat texture innovation
Imagine plant-based burger that offer the texture and flavour of real meat
What we do
Using innovations in extrusion processing, our texturizing technologies make plant-based products that mimic the texture of animal proteins.
Our Spindle Technique™ builds a texture that really feels like meat
The problem
The texture of plant protein products determines their appeal.
But plant-based meat analogues are more often described in less-than-appealing terms: rubbery, gritty, spongy. That's what stops people from choosing healthier, more sustainable alternatives to meat.
The solution
We help plant-based protein producers satisfy consumers’ desire for meaty texture and appearance.
By improving texture, our techniques enhance the eating experience of plant-based products. The result: a more convincing, satisfying, and healthy alternative to replace animal-based foods.
Nutritious and delicious
Using familiar plant-based proteins loved the world over, our techniques mimic familiar meaty textures to achieve both satisfying and nutritious meat analogues.
Environmentally positive
Producing plant-based proteins has low carbon impact and needs fewer natural resources, water, and chemical inputs than rearing animals for food.
Even better, tempting more consumers to replace animal meat with well-textured plant-based proteins prevents deforestation and can free up millions of hectares of farmland.
Instead of using it to grow animals, we can rewild this land to boost biodiversity and absorb carbon dioxide
All-round benefits
to animals and people
Removing animals from the food chain brings benefits all round, including for...
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Animals that are farmed intensively and slaughtered around the world
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Workers in food processing facilities
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Communities and indigenous groups
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suffering from climate change, deforestation and environmental pollution that flows directly from the animal agriculture industry
Growth potential
Plant-based meat is an emerging market that will be worth $23 billion by 2024. It represents a $14 billion opportunity in the US alone, where sales of plant-based meat substitutes have grown 72% in 2 years.
This is the start of huge growth in the sector, which has continued to accelerate even during the past year's ongoing pandemic and economic crises.
Plant-based meat is the future.
Current meat production is a threat to our planet
Water Cycle Disruption
Who we are
Our team unites entrepreneurs alongside senior engineers
and world-leading researchers in plant and food sciences”
Our Team
Dr Yishai Mishor
Founder & CEO
Yishai’s 20-year career spans law, business, academia, and politics. Prior to MTE, Yishai was founder and CEO of Ein Hamishpat – Israel’s Supreme Court Database (acquired by Nevo publ), Chief of staff for the Acting President of Israel, and Chief of Staff to the Israeli Leader of Opposition. Previously a faculty member at Oxford University, Yishai is now a Business Fellow at Oxford’s Smith School of Enterprise and the Environment.
Dr Benjamin Striem
Benjamin is an expert of production and utilization of plant-based proteins and extrusion processes. Before co-founding MTE, he was R&D Director at Sunfrost Ltd and R&D Director at Solbar Food Technologies.
Moshe Juki Nesher
Moshe was Chief Technologist of Tivall Food (Osem Group), a global leader in development, production and marketing of plant-based food products, and Director of Procurement for Osem-Nestle.
David Bensal
David has spent his career as a food engineer in Israel’s largest food companies, notably as Chief Technologist at Strauss Coffee Factory, the world’s fifth-largest coffee company.
Dr Florian Wild
Dr Keren Kles
Gabrielle Dyson
Yochanan Gerber
Florian is a global expert in plant-based extrusion who leads our European R&D work. After his Ph.D. from Technische Universität Berlin, Florian led dozens of R&D projects at Fraunhofer IVV focusing on plant protein processing for premium meat and dairy alternatives. As well as advising other plant-based startups, he’s closely involved in academic research and lectures at Weihenstephan-Triesdorf University of Applied Sciences.
Keren is a specialist in functionality and production of alternative proteins, heading up Meat.The End's R&D.
After earning her food science Ph.D. at University of California, Davis, Keren worked on multitextured products as part of PepsiCo’s Advanced Research team. She then headed up technology development at Flying SpArk, a startup producing protein products and oils from insects in Israel. Keren also teaches food science at Hebrew University and Tel Hai College.
Gabrielle leads Meat.The End’s strategy. As an international environmental economist and communications specialist, food systems sustainability is her passion. After her environmental M.Sc. focusing on food systems (at University of Oxford), Gabrielle's consulting career led her to specialize in clean energy policy and international development in Africa, Asia and the Americas, where she provided strategic analysis across dozens of countries.
Ever since his parents let him hold a knife, Yochanan has always loved being in the kitchen. He studied Culinary Arts and worked as a chef before studying food science at Tel Hai Academic College. He continued his food tech career at the College’s Food Sciences Department where he researches, teaches, and consults on product development for wine, dairy production and protein substitutes. Prior to joining Meat.The End, he co-founded NutriLees, an upcycled superfood start-up.
Meat.The End’s protein texturizing technique is a foundation for tomorrow’s plant-based alternative meat industry.