Investor Presentaiton

Plant-Based Meat Ingredients by Weight Alternative meat industry still uses traditional ingredients, limiting it from overcoming major challenges and meeting consumer expectations. Current industry challenges × Not clean label. 20+ different components × Not fully natural. Synthetic and chemical additives × Not the same nutritional values to animal-based TM SCIENCE IN 1 Sources: Moolec ALTERNATIVE PROTEINS • Flavouring & Appearance 50% Water 5% 5% Binding & Texturizing 20% Plant Proteins 20% Sunflower & Coconut Oils Bakhsh, A.; Lee, S. - J.; Lee, E. - Y.; Hwang, Y. - H.; Joo, S. - T. Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System. Foods 2021, 10, 2811. https://doi.org/10.3390/foods10112811 Annotated with internal analysis of nutritional data of market available products (NL). .31

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