For your company

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Technology platforms

for extrusion

  • Software for extrusion calibration

  • Training and support service

  • Input materials

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White label plant-based burger production

  • Meat.The End technology and formula

  • Tailored order and product specifications

Satisfy the demand for meaty texture and appearance.

 

Meat.The End’s research works to solve the texture barrier in plant-based meat substitutes. Our techniques improve traditional plant ingredients and processes to transform the texture of meat analogues. The result is a more satisfying substitute for meat that can appeal to billions of consumers.

 

Our scientists set themselves the challenge of creating real meat texture in a plant-based burger. Spindle Technique™, our new approach to produce texturized vegetable protein, adds a pre-treatment step to texturize plant proteins before extruding them using our patented method.

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Our burger

Our chef's process is made to respect the ingredients' specific structural properties. First, we blend hydrated, textured proteins from soybeans with spices, vegetable-based colour extracts, flavours and binders to shape our meat-like base. Then we add plant fats for taste and juicy mouth-feel to form the patty.

 

Meat.The End's patty is delicious either pan-fried or flame-grilled.