REVOLUTIONISE. MTE is an Israeli food-tech company developing protein ingredients that revolutionise the food industry, by enhancing and perfectly mimicking the texture of meat.
LEAD. The company was founded in 2020 by the highest ranking technologists in Israel’s food industry. Joined by world-class data scientists, protein engineers, and mechanical engineers, MTE focuses on extrusion processes, introducing industry-oriented solutions into food mass production.
GROW. Consumers aren’t satisfied with today’s widespread options for meat alternatives. They crave something closer to meat in terms of texture. In blind taste tests, products based on MTE’s technology and ingredients beat market leaders. MTE is a solution for businesses looking to increase consumer satisfaction and grow in organic retail sales by offering meaty texture indistinguishable from the real thing.
Meet: The Team
MTE connects industry-leading multidisciplinary experts - food engineers, biochemical researchers, product developers and entrepeneurs - turning R&D into mass production.
Dr. Yishai Mishor
Dr. Yishai Mishor is MTE's founder. Prior to MTE, Yishai was founder and CEO of Ein Hamishpat, a legal-tech start-up.
His 20-year career spans law, business, academia and politics, including serving as Chief of Staff to the President of Israel. Yishai holds a PhD in Law from the University of Oxford and was a professor at Oxford.
VP of Technical Process & Technology
Moshe Iserowich, VP of Technical Process & Technology
Moshe Iserowich has rich experience in food extrusion and die design, having previously worked as Chief Mechanical Engineer at Unilever Israel. Moshe is the owner of several registered patents in the field of food extrusion.
Shlomo Ben Shimol
Shlomo Benshimol brings extensive experience in accounting, budgeting, and financial management for multinational companies.
Shlomo is also a certified public accountant in Israel and was the Chief Internal Auditor for Checkpoint, an Israeli tech giant, Strauss Group, Israel’s second-largest food company, and Bank Mizrahi. He was previously a Deloitte partner.
Dr. Florian Wild
Dr Florian Wild is a world-leading extrusion expert in MTE’s European R&D department.
He has previously led dozens of R&D projects focusing on plant protein processing for premium meat and dairy alternatives, and was Senior Researcher at Fraunhofer-Gesellschaft. Florian holds a PhD from Technische Universität Berlin.
Prof. Anwesha Sarkar
Professor Anwesha Sarkar is the Director of Research and Innovation and the Chair of Colloids and Surfaces at the University of Leeds. Her research focuses on the tribological properties of soft surfaces for applications in food, healthcare and allied soft materials focusing on novel plant-based sustainable biomaterials. She is the co-inventor of 6 patents.
Moshe Juki Nesher
Moshe (Juky) Nesher brings extensive expertise in global development, production, purchasing and marketing of plant-based food products.
Moshe’s previous experience includes Chief Technologist for Nestle Israel, Chief Technologist for Tivall Food Industries and Head of Procurement for Osem-Nestle Group in Israel.
Data Science Advisor
Dr. Nico Kist
Dr. Nico Kist is a computational biologist and founder of FoldChanges.com. He has over ten years' experience researching and consulting, applying that expertise to problems in cellular agriculture and plant-based meats. Dr. Kist holds a DPhil in Computational Biology from the University of Oxford.
Head Of Strategy
Caio Malufe is the founder of Be Plant Advisory and has worked globally consulting for private equity bodies and start-ups in the food and agriculture sectors.
He worked as an M&A and strategy senior manager at Cargill and in addition, brings experience from Blackstone and Orbillion. He holds a BBA in Corporate Finance & Financial Markets.