Savoreat Ltd. · TASE:SVRT-M
Savoreat — Investor Presentation (October 2021)
26 slides from Savoreat's investor presentation, Oct 17, 2021
Slide 1: SavorEat: More than just a meat alternative
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. October 17, 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, combining food, science, digital manufacturing technologies, and an integrated cooking system. The company's vision is to provide a customized, ta
Slide 4: Global food challenges and consumer trends
▪ The cost of slowdown in the global economy ▪ By 2050, food production should increase by at ▪ Americans are actively seeking alternatives to caused by COVID-19 least 56% animal products. ▪ > $55 billion annual cost caused by other food ▪ In 2050, we’ll need to feed 10 billion people ▪ Animal prote
Slide 5: Plant-based alternative protein investment and market growth
▪ Plant-based alternative protein ▪ Worldwide plant based meat market was US$ companies received $2.1 billion in 5.6 Billion in 2020 and will grow with a double- investments in 2020—the most capital digit CAGR of 15% during the forecast years raised in any single year in the of 2020-2027 to reach US
Slide 6: Meat alternatives industry to reach $140 billion by 2029
Traditional meat products Alternative meat products $140 Billion by 2029 • 80% of consumers today are more likely to make a purchase when brands offer • Today the meat alternatives industry is estimated at about $1 billion personalized experiences2 • By 2029, it will reach up to 10% of the global me
Slide 7: Personalized, heterogeneous texture products cooked on the spot
Industrial products usually have specific and Most meat alternatives have a homogeneous limited range predetermined in the texture which affects the overall experience of production; The company, following global the dish; SavorEat’s technology enables the trend, will enable the production of custom
Slide 8: Proprietary digital manufacturing technology in an 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 Load cartridges into Produce & cook fresh the menu, and pick our dishes simultaneously preferences (size, protein, . within a few minutes. doneness). Then push the And let it go to button. work.
Slide 10: Commercialization of the flagship plant-based burger and next products
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, targeted at the US food service segment Commercialization of additional products (turkey and pork plant-based alternatives
Slide 11: Foodservice market and commercialization
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: Our First Product: The Burger
Our First Product: The Burger
Slide 13: SavorEat smart robot
" SavorEat smart robot
Slide 14: Cd ° -Q fo} Se ad Sen © £ 7) C2 © Lu =
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Slide 15: Company milestones to date
▪ Raised seed round ▪ Initiated the ▪ Company establishment development of our ▪ Product development second prototype ▪ Research initiation ▪ 1st prototype ▪ Established strategic at the Hebrew production for R&D partnerships with restaurant University ▪ The world’s first printed chains meatless bur
Slide 16: Upcoming development and commercialization milestones
▪ Development of an advanced Robot Chef version and formulation ▪ Consumers tasting tests ▪ Cartridges Production agreement ▪ Established strategic partnerships with Sodexo ▪ Production for ▪ Pilot at BBB Commercialization ▪ Additional consumers pilot ▪ Commercialization preparations ▪ Agreements wi
Slide 17: Competitive comparison of plant-based technologies
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 -~ w BEYOND MEAT Plant-based Vv v x x Qavcurn's vests Cultured meat x v x x @ redefine meat Plant-based v v x v 6 NOVA\ MEAT, Plant-based v
Slide 18: Future products: chicken, shawarma, pork, seafood alternatives
▪ Meatless chicken breast ▪ Meatless shawarma/döner kabab ▪ Lam and pork alternatives ▪ Minced meat alternative ▪ Sea food alternatives
Slide 19: Egg'n'up plant-based egg alternative
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: Target customers: restaurants, food trucks, institutional kitchens
• Restaurants, diners, burger restaurants’ chains • Food trucks • Institutional kitchens: workplaces, hotels, schools, etc. • Airlines
Slide 21: Future markets: homes, RVs and shelf products
▪ Homes ▪ RVs ▪ New shelf products from the SavorEat brand
Slide 22: Intellectual property and patents
▪ 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: Our All Star Kitchen: management team
Ms. Racheli. Vizman CO-FOUNDER; CEO, B.SC.,MBA 2) Mr. Moshe Aknin CTO, M.SC., MBA 2% stratasys &: Our “All Star” Kitchen Prof. Oded Shoseyov CO-FOUNDER, CSO GF colPiant Mr. Doron Coken V.P R&D, M.SC. FRUTAROM Ms. Mira Damgian CFO,CPA ge GM] oe pwe Ni Ms, Michal Katzir Emek a 21
Slide 24: Ms. Racheli Vizman
Ms. Racheli Vizman “ Ms. Lori Hanover NETAFIM Prof. Ido Braslavski ‘ Mr. David Grossman a Air a 22
Slide 25: Advisory Board
Advisory Board Ilan Pinchas Design Partner & Culinary Development GROUP Einav Gefen B2B & Culinary Development ) Sarosh Mistry Chair of Sodexo North America & CEO Homecare, Worldwide Cédric Guillemette B2B Marketing & Commercialization Development AESPRESSO. oo wv 23
Slide 26: Thank You
Thank You — and Happy Eating! info@savor-eat.com (4)(@)(in) SavorEat Racheli Vizman, CO-FOUNDER & CEO on wv