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Steakholder Foods® Announces $1.25 Million Private Placement and $8 Million Equity Line of Credit Funding Mechanism
Newsfilter· 2025-02-28 14:00
Core Viewpoint - Steakholder Foods Ltd. has entered into definitive agreements for a private placement with Alumni Capital LP, raising approximately $1.25 million through the sale of American Depositary Shares (ADSs) and warrants, aimed at supporting its strategic growth initiatives [1][2][4]. Group 1: Private Placement Details - The company will sell 985,028 ADSs at a purchase price of $1.269 per ADS, with warrants to purchase an equal number of ADSs at an exercise price of $2.00, which will be immediately exercisable and expire in five years [1][2]. - The gross proceeds from this offering are expected to be around $1.25 million before deducting offering expenses, with the net proceeds intended for working capital and general corporate purposes [2]. Group 2: Equity Line of Credit - Steakholder Foods has established an equity line of credit (ELOC) with Alumni Capital LP, providing a flexible funding mechanism to support its growth while minimizing dilution to existing shareholders [4][5]. - The structure of the ELOC allows the company to maintain control over the timing and amount of equity sales, ensuring financial stability and strategic flexibility [5]. Group 3: Management Commentary - The CEO of Steakholder Foods emphasized that the agreements with Alumni Capital represent a significant milestone in the company's growth strategy, providing immediate funds for continued strategic growth while mitigating dilution [6]. - The Portfolio Manager at Alumni Capital expressed confidence in the company's vision and management team, indicating a commitment to support Steakholder Foods in driving sustainable value creation [6]. Group 4: Company Overview - Steakholder Foods specializes in alternative proteins and 3D printing technologies, focusing on developing and selling production machines that enable efficient food manufacturing [8]. - The company aims to create products that replicate the textures of traditional meats and is exploring the integration of cultivated cells for future advancements in food technology [9].