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Alpha strauss - The FoodTech Community

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Alpha strauss - The FoodTech Community

  1. 1. WHY WHAT HOW
  2. 2. FOOD TECH IS EVERYWHERE ACROSS THE PRODUCT VALUE CHAIN Consumer values Flexibility infrastructure Energy saving Clean water Waste water Nutrition Raw Materials Breeding for yield Taste Functional Ingredients Recipes Cost Textures Freshness Sustainability Processing Packaging Automated detection Efficiency Shelf-life
  3. 3. TODAY MORE THAN EVER TECHNOLOGY IS KEY TO SUSTAINABLE PERFORMANCE • Volume to Value • Pressure on margins
  4. 4. F&B VALUE CREATION WAS DRIVEN BY VOLUME Calories from the US per capita food supply* increased 19% between 1983 and 2000 4,000 Total food supply available for consumption1 3,000 Food supply adjusted for spoilage, cooking losses, plate waste and other losses2 2,000 1960 1970 1980 1990 2000 *Adjusted for losses, 1. Rounded to the nearest hundred 2. Not calculated for years before 1970 Source: USDA's center for Nutrition Policy and promotion, USDA's economic research service
  5. 5. THE EDGE OF VOLUME INCREASE IS GETTING CLOSER H&W AWARENESS RAW MATERIALS EDGE OF VOLUME INCREASE ERA* SUSTAINABILITY * in developed countries REGULATION
  6. 6. PRESSURE ON MARGINS IS HERE TO STAY MACRO ENVIRONMENT Raw materials • Inflation • High volatility Producers Retailers • Organized trade • PL Consumers • Flow of information • Organized consumer
  7. 7. MARKETS ARE BECOMING MORE & MORE PERFECTED HIGH MARGIN Branded PL HIGH LOW VALUE TO CONSUMERS
  8. 8. PERIPHERY IS GROWING AT THE EXPENSE OF MAINSTREAM FOOD • Slow down • PL • Raw materials inflation Basic MAINSTREAM F&B Value added • Discounters CHALLENGES ● Must be strong to survive in mainstream ● Volume decline in mainstream ● Pressure on margins • Naturally healthy • Convenience • Indulgence • Experimenting • Sustainability • Aging population • Food+ OPPORTUNITIES ● Periphery grows at both ends ● Emerging ‘new’ needs ● High margin, high growth value added
  9. 9. TECHNOLOGY IS BECOMING FUNDAMENTAL TO F&B PRESSURE ON MARGINS TECHNOLOGY •Enhance yield •Lower defects and returns •Develop / identify smart Ingredients •Increase product freshness •Extend shelf-life •Improve extraction efficiency CONSUMER VALUE PRODUCTIVITY •Control raw material properties and quality PRODUCT EDGE •Improve nutrition (functional food) •Maintain the natural form
  10. 10. ERA 4.5 – OPEN INNOVATION
  11. 11. CAN WE DEVELOP THE FOOD TECH COMMUNITY IN ISRAEL?
  12. 12. IS IT A GOOD BASE FORE FOODTECH?
  13. 13. THE ANSWER IS YES!! (SCREEN SHOT OF R&D ECOSYSTEM RELATED TO FOOD)
  14. 14. BUT THE DOTS ARE NOT YET CONNECTED Venture Financing Researchers Entrepreneurs Academy Service Providers There is an opportunity to participate in & accelerate the development of the Food Tech industry in Israel
  15. 15. STRAUSS GROUP ADDS VALUE & BENEFITS FROM ISRAEL’S FOOD TECH VENTURE INDUSTRY Venture Researchers Financing Service Providers Entrepreneurs Academy
  16. 16. ALPHA PROCESS: SEARCH & DEVELOP Initiation Process: Flow Screen R&D Ecosystem Engage Develop Roll
  17. 17. 1 Clarify & Share Our needs 4 Facilitate All means for progress 2 Identify Rich Tech sources 3 Create Community
  18. 18. THE ALPHA STRAUSS JOURNEY 2011 Plan 2014 - 2016 Raw materials Sustain 2012 Community & flow creation 2013 Early wins Impact Naturally healthy Better nutrition Functional Packaging 33
  19. 19. LETS DEVELOP

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