Steakholder Foods Ltd. · NASDAQ:STKH
Steakholder Foods — Investor Presentation (June 2023)
24 slides from Steakholder Foods's investor presentation, June 2023
Slide 1: Company Presentation
Steakholder FOODS Company Presentation Steakholder
Slide 2: Disclaimers
Disclaimers This presentation and oral statements made regarding the subject of this presentation contain “forward-looking statements” within the meaning of the U.S. Private Securities Litigation Reform Act of 1995 that involve substantial risks and uncertainties. Such statements include, without li
Slide 3: Our mission to revolutionize the way food is produced
We are on a mission to revolutionize the way food is produced, empowering food manufacturers with cutting-edge 3D bio-printers and consumables to produce delicious, nutritious, safe, and consistent complex products from ethically harvested cells. Overview_ 3
Slide 4: Company Timeline
"We are on a mission to revolutionize the way meat is produced, empowering meat manufacturers with cutting-edge 3D bio-printers and consumables." September 2019 August 2020 March 2021 December 2021 Company Initiates Company bio-prints Company becomes the first Company prints the largest activities i
Slide 5: Potential Impact of Cultivated Meat
POTENTIAL IMPACT OF CULTIVATED MEAT Environmental impact Social Impact Business impact Aims to provide high-quality nutrition Alignment with sustainable development 78%-96% less greenhouse gases using a safe, controlled process goals and values 51%-78% less freshwater use Strengthening local economi
Slide 6: Company info and management
Company info and management Arik Kaufman Dan Kozlovski Orit Goldman, Ph.D. Itamar Atzmony Mor Glotter-Nov Moran Attar Yair Ayalon Avraham Hampel Co-Founder and CEO CTO VP Biology VP Engineering VP Marketing VP Finance VP Business VP Corporate Development Development 19 50+ $60.5M Patent Employees Ra
Slide 7: Meet our R&D leaders and experts
Meet our R&D leaders and experts Dan Kozlovski CTO Itamar Atzmony Orit Goldman, Ph.D. VP Engineering VP Biology Nadav Noor, Ph.D. Timofey Shmal Tal Kalkstein Matan Livne Nelly Komarovsky, Ph.D. Yoni Moskovitz, Ph.D. Nofar Harpaz, Ph.D Tissue Engineering 3D Printing Software Software Mass Production
Slide 8: Huge consumer-facing market potential
Huge consumer-facing market potential Base case $240 billion in sales Market share of 9% by 2040 High-growth scenario $470 billion in sales Market share of 18% by 2040 The B2B structured cultivated meat manufacturing market holds great potential! Source: Jefferies Equity research, September 2019. Es
Slide 9: From hybrid product to fully cultivated meat
From hybrid product to fully cultivated meat Scale & Cost The first cultivated burger* ~$330,000 / (~140g) Created by Mark Post Production needs in the evolving landscape: ~$2,360,000/kg * Fully Hybrid Cost / Kg cultivated meat products meat ~$20,000/kg ** <$8/kg ** 2013 2020 2030 * To the best of o
Slide 10: From cells to structured food
Our focus in the cultivated meat value chain: Product Production From cells to structured Ready to cook food cultivated & plant-based Structured-hybrid products Muscle fibers Fat Cells Fat Muscle Cell source Biomass Cell production Bio-ink formulation 3D bioprinting (Biomass + plant based) Maturatio
Slide 11: Our products
Our products • i c • 3D printers o n For printing structured end products. • i c • Bio-inks o n Adaptable to any species. • i c o n Business Focus_ 11
Slide 12: Business Model
Business Model Selling 3D bio-printers and ongoing sales of perishable bio-inks to develop delicious, nutritious, safe, and consistent food products from ethically harvested cells. DROPJET FUSION Printer technology Printer technology Business Focus_ 12
Slide 13: Printers for Ready to Cook products
Ready-to-cook end product Ready to cook products: • Hybrid cultivated meat/fish products made from plant-based and cultivated ingredients (biomass). • The unique 3D-printing process gives the product its fibrous texture. Printers for Ready to cook Ready to Cook products Fat Muscle Cell source Biomas
Slide 14: Printers for Ready to Cook products
Lab scale Printers for Fusion technology Meat Fish/Seafood Ready to Cook Fusion technology DropJet technology products • Ideal for meat products • Technology based on pushing paste materials Industrial through a narrow nozzle, enabling the creation of scale fiber texture that best simulates meat fib
Slide 15: Fusion Technology
DropJetTechnology Fusion technology Lab scale • Ideal for meat seafood products products • Technology technology based based on on drops pushing of gel-based paste materials materials to createaanarrow through three-dimensional nozzle, enabling structure the creation of fiber texture that best simul
Slide 16: DropJet Technology
DropJet Technology Lab scale • Ideal for seafood products • technology based on drops of gel-based materials to create a three-dimensional structure Meat Printers Fish/Seafood Fusion for RTC DropJet products chnology technology Industrial scale Products/Printers_16 16
Slide 17: Industrial scale printers
• Born from the understanding that printing cultivated meat is a new Lab field, which requires research and development by the end user. scale • Designed to enable manufacturers to develop capabilities in-house, with Steakholder Foods’ support. h/Seafood Meat Printers DropJet Fusion for RTC products
Slide 18: Printers with incubation
Fully-maturated end product Lab scale • A fully-maturated, cultivated, printed meat product. • Requires live cells which grow, Printers with differentiate and mature to form incubation complex fibrous tissue to mimic the texture and taste of conventional meat. Industrial scale Products/Printers_18 1
Slide 19: The road to structured meat
The road to structured meat Muscle Differentiation & 3D Bio-printing Printers with incubation Products/Printers_19
Slide 20: SH inks
SH inks Dry powder of ingredients ready for mixing • Steakholder Foods bio-inks are made of plant-based ingredients and cultivated cells. • Developed to ensure the production of tasty, safe, and consistent meat products. • Developed to print different species, customizable for any type of species or
Slide 21: The benefits of Steakholder Foods 3D printing
The benefits of Steakholder Foods 3D printing Cell viability Variety of Species The printer systems keep the cells alive Temperature control, and systems and undamaged throughout the printing adaptability can allow printing of process. almost any species. Scalability Scaffold structure High throughp
Slide 22: Thank You!
Steakholder oops Thank You! S$STKH ieee
Slide 23: Appendices
Appendices 23
Slide 24: 19 patent applications submitted (5 granted/allowed)
Steakholder Foods’ IP 19 patent applications submitted (5 granted/allowed) Physical manipulation of 3D-printing high resolution cultivated tissue support structures Growth support for Muscle stem-cell cell culture fusing process Harvesting bovine Adipocytes differentiation embryonic inner cell mass
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