Food Centricity Powers:
The Emergence of the Food Start-up Ecosystem
A Look Into the Market
How the Gaps Developed
Current Trends Pushing ‘Innovation’
What is a Food Start-up?Packaged Foods Food Tech
Packaged Foods Deep DiveResearch and Development
Packaged Foods Deep DivePackaging Design
Packaged Foods Deep DiveIngredient Procurement
Packaged Foods Deep DiveManufacturing
Packaged Foods Deep DiveStorage
Packaged Foods Deep DiveDistribu-tion
Packaged Foods Deep DiveSale # 1
Packaged Foods Deep DiveSale # 2
Challenges for a Small Food Maker High Friction Indus-
try
Challenges for a Small Food Maker High Cost of Ingredi-
ents
Challenges for a Small Food Maker High Selling
Costs
Challenges for a Small Food Maker Shelf Life (Safety and Qual-
ity)
Challenges for a Small Food Maker Looming Entry into Space by Big Play-
ers
Challenges for a Small Food Maker Premium Position-
ing
Challenges for a Small Food Maker No Defensible IP
Remaining Successful
Food Investment Funds
Examples of Acquisitions in Food
$33M by General Mills $820M by General Mills $775M by Hormel
Market Opportunity
Over $5.3 Billion of Private Capital Invested from 2012 to 2014.
Southern California's $44 billion in annual grocery sales makes it the largest U.S. grocery market.
Market Pain
>90% failure rate for packaged food companies
Average time to market from idea or concept is 18 months
Average runaway for most companies is 8 months
Our Solution
Access to permitted facilities Reducing cost of goodsAccess to knowledge
Access to capital
Accelerate time to market by 12 months
Food Maker HubThe Food Maker Hub™ is a professional network-ing organization for natural, specialty and arti-
sanal food companies with nearly 1,700 members.
• 10 Shared, yet individual- a model for future shared kitchens
• Kitchens Bays• Specialty Equipment• 3 Gluten-Free Kitchens• Confectioner Kitchen
• Health Department Involvement
East End Kitchens
“te platico una idea constructiva”
EEK
LA Prep• 56,000 sq ft space• 54 Individual, fully
permitted (wholesale) food maker spaces rented by the year.
• USDA / Organic certifiable• 13 Gluten-free kitchens• Two catering kitchens• Private and shared
storage (dry, chilled, frozen)
• 3 loading docks• Wet / dry packing room• Classroom / teaching
kitchen• R&D Kitchen• Co-working and meeting
office space• Shared equipment
LA PrepSmall Kitchen – No Hood
Small Kitchen – W/ HoodLA Prep
Medium Kitchen LA Prep
Large Kitchen LA Prep
Reducing COGS
Our Services• Brand positioning and brand
identity development and design
• Packaging design• Ingredient procurement• Business plan revisions or
writing• Marketing plans• Financial modeling• Legal
• Accounting• Food Photography and styling• Food formulation and R&D• Market Research• Label Compliance• Food Safety planning and
accreditation• Copy writing• Pitch coaching
Food Maker Acad-emy
Access to Capital
Food CentricityQuestions?
Greg Yudin greg@foodcentricity.comwww.foodcentricity.comwww.foodmakerhub.com
www.academy.foodcentricity.com@foodcentricity on Twitter