Savoreat Ltd. · TASE:SVRT-M
Savoreat — Investor Presentation (December 2021)
26 slides from Savoreat's investor presentation, Dec 5, 2021
Slide 1: SavorEat: Plant-based, automated, personalized
savor To? EA 7) ( a Neen une TRULY ENTIRELY TOTALLY COMPLETELY DELICIOUS PLANT-BASED AUTOMATED. PERSONALIZED More than just a meat alternative. A game-changing platform. December 5 , 2021
Slide 2: Disclaimer
The information contained in the presentation does not constitute an offer or invitation to make offers for the purchase of securities of SavorEat Ltd. (the "Company"). This presentation was prepared by the Company for the purpose of a general presentation of certain details about the Company, and t
Slide 3: SavorEat is developing plant-based alternative products
SavorEat is developing plant-based alternative products that feel and taste as close as possible to real meat. The product will be made by a smart robot (digital manufacturing technology), incorporating integrated cooking system of the meat alternatives and dish preparation based on diner’s preferen
Slide 4: Consumer and food production trends toward plant-based alternatives
▪ Over 100 million Americans are actively seeking ▪ By 2050, food production should increase by ▪ The cost of slowdown in the global economy alternatives to animal products. at least 56% caused by COVID-19 57% of all U.S. households purchased food from ▪ In 2050, we’ll need to feed 10 billion people
Slide 5: Investment and sales growth in plant-based foods
▪ Plant-based alternative protein ▪ Plant-based foods sales have grown 43 companies received $2.1 billion in percent in the past two years- nine times investments in 2020—the most capital faster than total food sales while meat raised in any single year in the sales increased by 19.2%. industry’s hi
Slide 6: Meat alternatives market and personalized nutrition
Traditional meat products Alternative meat products $140 Billion by 2029(1) • 80% of consumers today are more likely to make a purchase when brands • Today the meat alternatives industry is estimated at about $14 billion offer personalized experiences (2) • By 2029, it will reach up to 10% of the gl
Slide 7: Heterogeneous texture and customized products on the spot
Most meat alternatives have a SavorEat’s products are in-line with homogeneous texture which affects the consumer demands for sustainable options. overall experience of the dish; SavorEat’s technology is designed to enable heterogeneous texture, offering meat experience in a plant-based product. The
Slide 8: Proprietary digital manufacturing technology in automatic cooking machine
Proprietary digital manufacturing technology in an automatic cooking machine Purely plant-based ingredients combined with a proprietary ingredient Advanced tech allows us to store and process all customer-preference data
Slide 9: Choose a dish, load cartridges, produce and cook
choose a dish from the Load cartridges into our Produce & cook fresh menu, and pick . dishes simultaneously preferences And let it go to work. within a few minutes. (size, protein, doneness). Then push the button.
Slide 10: Commercialization strategy and product expansion
Commercialization of the company’s first flagship product: a plant-based burger, digitally manufactured by the company’s unique Robot Chef, according to the diner’s preferences, targeting the Israeli and US food service segment Commercialization of additional products (turkey and pork plant-based al
Slide 11: Foodservice market, sale of machines and cartridges
The foodservice market: External distributors Sale of machines institutional kitchens, and logistics companies restaurants, cafeterias, hotels Sale of cartridges for the production of a variety of Commercialization in the local food products market and the American Most of the profits come from the
Slide 12: Establishing a US operation base
Establishing a Aagreements with Cartridge US operation potential customers manufacturing base contract with subcontractor Machinery Target market manufacturing distribution contract with agreement subcontractor The information about the market / business potential of the company is forward-looking i
Slide 13: Funds raised, cash burn and upcoming plans
• 18.5 M $ raised, including 13M $ through IPO on TASE • Completion of product development and feasibility tests for • The company received the Israeli Innovation Authority approvals for grants in total sum of approximately 1.6 M $ target market for the developments of the company's product. • Conti
Slide 14: Our First Product
Our First Product:
Slide 15: Company milestones and strategic partnerships
▪ Strategic partnership with Sodexo US ▪ Collaboration with Yarzin-Sela food service group ▪ Received Israel Innovation ▪ 1st prototype Authority support production for R&D ▪ Company establishment ▪ Production of prototypes of ▪ The world’s first printed ▪ Product development the Robot Chef system a
Slide 16: Upcoming development and commercialization milestones
▪ Development of an advanced Robot Chef version and formulation ▪ Consumers tasting tests ▪ Cartridges Production agreement ▪ Established strategic ▪ Production for commercialization partnerships with Sodexo ▪ Commercialization of the ▪ Pilot at BBB product in the markets ▪ Additional consumer pilot
Slide 17: Today's technology is evolving: competitor comparison
Source No GMO Nutritional Cooking Capabilities Personalization Today’s Technology is Evolving savor Eat Plant-based Vv v v v IMPOSSIBLE" Plant-based xX xX << Xx G BEYOND MEAT Plant-based Vv v x x Qavcurn's vests Cultured meat x xX 4 xX @ redefine meat Plant-based v v x x 6 NOVA\ MEAT, Plant-based v
Slide 18: Future products pipeline
▪ Meatless chicken breast ▪ Turkey and pork alternatives ▪ Minced meat alternative ▪ Sea food alternatives ▪ Hybrid products with cultured meat The information about the company’s potential products is forward-looking information and as such the company has no control over it and it may be significa
Slide 19: Egg'n'up plant-based egg alternatives
Egg’n’up is developing sustainable alternative egg products using proprietary plant-based ingredients to get the egg’s unique taste, texture, appearance, and functionality properties without compromising on taste and nutritional values. Purely plant-based ingredients with a proprietary texture gener
Slide 20: Potential customers
• Restaurants, diners, burger restaurants’ chains • Food trucks • Institutional kitchens: workplaces, universities, hotels, schools, etc. • Airlines • In the future, B2C products The information about the potential customers of the company is forward-looking information and as such the company has n
Slide 21: Pilots and collaboration with Sodexo USA
• Pilot in the Israeli culinary world • Collaboration with food and catering services giant Sodexo USA - pilot at higher education institutions • Collaboration with food and catering services giant Sodexo USA - pilot at higher education institutions
Slide 22: Patents and intellectual property
▪ 3-Dimensional Printing of Food - PCT/IL2016/050731. Status: national phase ▪ Australia Patent Authority - patent for the printing method, Patent Number: 2016290223 ▪ 1 core patent application (projected expiry of any issued patents: 2033) ▪ The invention concerns a process and system for the produ
Slide 23: Management team
Ms. Racheli. Vizman CO-FOUNDER; CEO, B.SC.,MBA 2) Mr. Shai. Sultan VP R&D SYSTEM, B.SC., MBA’ 2&stratasys © 3 Prof. Oded Shoseyov CO-FOUNDER, CSO 8 Melodec Mr. Doron Coken V.P R&D, M.SC. “RUTAROM Ms. Mira Damgian CFO,CPA ge GM] oe pwe Nah Ms. Michal Katzir Emek PRODUCT & MARKETING DIRECTOR, MBA 22
Slide 24: Board of directors
Ms. Racheli Vizman y 4 Ms. Lori Hanover NETAFIM Prof. Ido Braslavski ‘ Mr. David Grossman a Air a 23
Slide 25: Advisors and culinary partners
Chef Ilan Pinchas Mr. Sarosh Mistry VP Business Development Chair of Sodexo North America & CEO Homecare, Worldwide Chef Einav Gefen Mr. Cédric Guillemette SVP Culinary Country Manager France & Maghreb and Head innovation Chef
Slide 26: Thank You — and Happy Eating!
Thank You — and Happy Eating! Racheli Vizman, CO-FOUNDER & CEO info@savor-eat.com (4)(@)(in) SavorEat