Savoreat Ltd. · TASE:SVRT-M
Savoreat — Investor Presentation (August 2022)
32 slides from Savoreat's investor presentation, August 2022
Slide 1: Investor Presentation
oO —O- van 7) (am Oe TRULY ENTIRELY TOTALLY COMPLETELY DELICIOUS PLANT-BASED AUTOMATED. PERSONALIZED Investor Presentation The Future of Food is Here. And it’s delicious.
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: Much more than a meat alternative
• Much More than a meat alternative: The world’s first & only Plant- Based Smart Robot Chef platform – patented. • Plant-Based 3.0: we go beyond the beyond, and make the Impossible, possible – with a revolutionary food-tech platform, which leverages Robotics, AI/Machine learning, and 3D printing tec
Slide 4: SavorEat develops plant-based alternative products
SavorEat develops Plant-Based The products are made by a The company's vision is to reshape alternative products that feel and Smart Robot Chef, combining the future of food, providing a taste as close as possible to real food, science, digital customized, tasty, and healthy meat – on the spot! manu
Slide 5: Consumers seeking alternatives to animal products
▪ Over 100 million Americans are actively seeking ▪ By 2050, food production should increase by alternatives to animal products. ▪ The cost of slowdown in the global economy 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 6: Plant-based investment and sales growth
▪ 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 7: Meat alternatives market to reach $140 billion by 2029
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 8: Labor shortages are the biggest pain point in food service
Labor shortages continue to be the biggest pain point across Food Service. Restaurants will offer more personalized experiences to their diners by leveraging data and technology to create both in-person and virtual hospitality.1 99% of restaurants agree that increased automation for * back-of-house
Slide 9: Restaurant Robotics: Rising Rapidly
. Restaurant Robotics: Rising Rapidly THE USE OF INDUSTRIAL ROBOTS TRIPLED IN THE LAST DECADE 3.5m 3.0m = 2.5m 4 2.0m PA 1.5m ¢ # Industrial Robots Operational Globally cS 2010 2020
Slide 10: SavorEat platform and Robot Chef efficiency
Most meat alternatives have a homogeneous The SavorEat platform and Robot texture which affects the overall experience of Chef, provide extra efficiency. the dish; SavorEat’s technology is designed to Also, the end-to-end solution enable heterogeneous texture, offering meat makes it easier to manage
Slide 11: Food science, digital manufacturing, robotics and AI
Combining food, science, proprietary digital manufacturing technologies, Robotics, AI and an integrated cooking system – making ready-to-serve food on demand. Click to add text
Slide 12: Proprietary digital manufacturing technology
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 13: Choose a dish, load cartridges, cook
choose a dish from the Load cartridges into our Digitally produces & cooks menu, and pick . fresh dishes simultaneously preferences And let it go to work. within a few minutes. (size, protein, doneness). Then push the button.
Slide 14: Our First Product
Our First Product: % 12
Slide 15: Commercialization of the flagship plant-based burger
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 16: Foodservice market, 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 17: Establishing a US operation base
Establishing a Agreements 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 in
Slide 18: Funds raised and development 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. • Continue
Slide 19: Company milestones to date
▪ Strategic partnership with Sodexo US ▪ Collaboration with Yarzin-Sela food service group ▪ 1st prototype ▪ Received Israel Innovation production for R&D Authority support ▪ The world’s first printed ▪ Production of prototypes of ▪ Company establishment meatless burger the Robot Chef system and of
Slide 20: Upcoming milestones
▪ Development of an advanced Robot Chef version and formulation ▪ Consumers tasting tests ▪ Cartridges Production agreement ▪ Production for commercialization ▪ Established strategic ▪ Commercialization of the partnerships with Sodexo product in the markets ▪ Pilot at BBB ▪ Additional consumer pilot
Slide 21: The Brand is Buzzing
The Brand is Buzzing Entrepreneur Forbes Grocery Retailers And The Food Market: Trends And Future Prospects Dennis Mitzner Contributor © Im interested in how technology shapes culture and behavior. How Startups Can Succeed In the New Low-Valuation World Money might not flow like it used to, but thes
Slide 22: Customer tasting feedback
“This is the best Plant- “I’ve never seen Based burger I’ve ever anything like this.” tasted.”
Slide 23: Today's technology is evolving
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 24: Future products
▪ Meatless chicken breast ▪ New products! Turkey Burger & Breakfast Patty (sausage) ▪ Minced meat alternative ▪ Seafood 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
Slide 25: Egg'n'up alternative egg products
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 26: Target customers
• Restaurants, diners, quick service / fast casual restaurants. • Food trucks • Institutional kitchens: workplaces, universities, hotels, schools, etc. • Airlines (airport lounges) • In the future, B2C products The information about the potential customers of the company is forward-looking informati
Slide 27: Pilots and partnerships
• Successful pilot and ongoing partnership with one of the Middle East’s largest burger chains. • Collaboration with food and catering services giant, Sodexo USA - pilot at higher education institutions • Collaboration with high end food- service caterer for High-Tech segment pilots (Israel, US)
Slide 28: 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 29: Management team
Ms. Racheli Vizman CFO, CPA Co-Founder & CEO CSO & Co-Founder
Slide 30: Board and advisors
Ms. Racheli Vizman y 4 Ms. Lori Hanover NETAFIM Prof. Ido Braslavski ‘ Mr. David Grossman a Air a 28
Slide 31: Culinary and industry advisors
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 32: Thank You
Thank You. Let’s serve the Future of Food Together! Racheli Vizman, CO-FOUNDER & CEO SavorEat info@savoreat.com