Current Needs

Pre-Seed Investment

 

We have a basic design of the printer ready and just need to make it food safe. We are quite close to commercialization. We are looking for pre-seed investment to cover costs for 5-6 months and an investment of 75K SGD to develop the MVP, conduct the first customer trial, and acquire enough orders for becoming cash positive. We have won the tech pitch competition in Specialty and Fine Foods Asia Exhibition in July 2019 and received a 20K SGD grant from NAMIC for this development.

Funding Needs

Short Term (Incubation)

This is a 75K SGD amount needed urgently to get the company started off the ground. This is to build the next iteration in Singapore, not including the cost of a place to work and hire employees. Including that, the costs will be 180-220K SGD. We could also strategically utilize the funding by showcasing the Anrich3D food 3D printers and the printed food online and through popups. 

We are currently in the very early stages of development and looking for pre-seed funding to get to the first customers.

The founder, Anirudh Agarwal, is also looking for co-founders from the food science and nutrition domains.

Longer Term (Commercialization)

We also have detailed plans for scaling up with Seed funding around 500K SGD for generating positive cashflows and commercializing several different applications over the next 5 years. The estimates vary depending on the region of the world. Please contact us for details.

We also have different market sizes and go-to-market strategies for different applications. If you are intrigued by a particular application, please let us know!

A significant profit margin can be maintained while keeping the meals affordable due to the economies of scale. 

The more the people on board, the higher the level of personalization and lower the price!

If you are an investor for early-stage startups, this could be your next project!

For a detailed pitch, please contact Anirudh Agarwal (Founder) at anirudh@anrich3d.com

A spin-off to be made from Nanyang Technological University (NTU)  Food Technology Center (NAFTEC) via NTUitive.

Funded in part by NAMIC

In collaboration with the Allspice Institute

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