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Our Technology

Putting the Tech in Texture

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MTE combines deep experience in extrusion with protein science, data science and food engineering. The technology we develop controls and modifies protein texture for the meat analogue industry. 

This next-generation technology allows us to re-invent protein ingredients through optimization processes and generate texture that achieves what the food-industry needs.

Our Extrusion

MTE’s research works to solve the texture barrier in meat substitutes. Using the Spindle Technique™️,
we incorporate a unique pre-treatment step prior to extrusion to produce texturized protein ingredient (TPI).

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The result is a cost-effective solution for businesses which seek to significantly upgrade the texture of their meat alternatives and satisfy global consumer demand.

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