The

Flour Station
Team 10 - Nice Huskies
 Table of contents

01 02 03
About us The problems Our solution

04 05 06
Market Business plan Impact
overview measurements

2
 01
About Us
Members of Nice Huskies

3
 Team Members

Vu Thi Khanh Ngoc La Thi Le Quyen Tran Thi Thao My

-Partnership- -Production management- -R&D-

Truong Quynh Giao Nguyen Kha Bao Nhi Nguyen Vu Huong Giang
-Marketing & Sales- -Operation- -R&D-

Trinh Trung Kien Pham Quang Viet Tran Hoang To Dung 4

-Marketing & Sales- -Software developer- -Partnership-
 02
The problems

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 Social problems
Current beer consumption situation
in Vietnam:
● 1st place in the South East Asia.
● 9th place in the world.
Current wheat situation in Vietnam:
● On average, Vietnam imports
2.0 - 2.2 million tons of wheat each
year
Current wet brewer’s spent grain
(BSG) situation in Vietnam:
● 0.2 kg wet BSG from 1 liter of beer
● In Vietnam, in 2020, 4.05 billion
liters of beer are consumed ⇔ 0.81
billion kg wet BSG are produced.
● BSG are used for feeding animals
and biomass, but 20% of BSG are
put to the landfills.
● 513 kg CO2 are produced when
each ton of wet BSG landfilled.
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 Customer problems
● Desire for a green food ingredient that catches up with sustainable trend
with 80% Vietnamese people can afford more money for green products.
● Desire for trying out new ingredients when baking or cooking.
● Need a healthy ingredient to practice the eat clean lifestyle.

Reference: Nielsen survey 2019 7

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03
Our solution
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 Our solution
The Flour Station utilize spent grain to make
flour - an ingredient for bakery foods

Sustainable Healthy
Move towards sustainability Provide a new source of nutrition

● Upcycle waste from the beer industry.
● Implement responsibility in
manufacturing process.
● Use green packaging.
● X3.4 more fiber compared to
conventional wheat flour.
● 30% lower carbs compared to
conventional wheat flour.
● 25% more protein than quinoa.

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 Mission
The Flour Station provides a sustainable source of
nutrition with the goal of building a comprehensive
healthy lifestyle for the Vietnamese people.

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12
 OUR BUSINESS MODEL
B2B customers B2C customers

Small and medium-sized

● Young people aged 18 -
bakery stores in Ho Chi Minh 30 years old.
city. ● Housewives.

Who they are:

Who they are:
● Care about environment and
● Aim to sustainable value.
well-being.
● Interest in innovating and
● Follow healthy lifestyle.
developing new recipes.
● Enjoy cooking and making
cakes. 13
 04
Market overview

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Market size
The bakery industry has witnessed a growing trend in the
upcoming years

4.31 billion USD 7.36% 1.25 trillion USD 7.59%

(2023) (2023 - 2028) (2023) (2023 - 2028)

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Market opportunity
A potential market with an annual growth rate of
approximately 8%

3.54 billion TAM: The bakery market in Vietnam

USD CARG: 7.36% (2023 - 2028)

1.42 billion
USD SAM: The amount spent by F&B stores on
food ingredients (assuming a COGs of 40%)

SOM: The target is to capture 0.5% of the

7.1 trillion
USD food ingredients market for F&B stores
and consumers in HCM City

Source: Statista (2023)

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Stakeholder Mapping
Stakeholders Who they are Engagement and interests

1. Suppliers 7 Bridges, Rooster Beers, East They are interested in giving the Brewer's
West Brewing, Pasteur Street spent grain (BSG) for free as they are waste
Brewing, Saigon Cider product from the beer brewing process but
not supporting the logistics.

2. Competitors Hoa Phat Food, Vikybomi, They are competitors but potential partners
Phuoc An Flour Mill, Taky Food, at the same time.
Mekong Flour Mills

3. Partnerships Le Petit Bake&Cake, Palais des They are interested in R&D for new cakes,
Douceurs, Paul Bakery, SOKO new flavors, new tastes, and new ingredients
Cake Bake & Brunch, Ivoire monthly and annually

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 05
Business Plan

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Financial Plan
Time period: June - August 2023

35.000 VND 11.000 VND

Price/ per Kg Variable cost/

per Kg

15.512.000 VND 4.610 VND

Fixed cost/
(13.2% profit margin)
per month

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Financial Plan
Time period: June - August 2023

Sales Volume

800 Kg

Sales Revenue

28.000.000
VND

20
Plan Scale
06/2023 - 08/2023 01/2024 - 06/2024
Research and development Develop new product portfolios
Launch our pilot program Expand production capacity

01 02 03 04

09/2023 - 12/2023 07/2024 - 12/2024

Produce 20 tons of flour
Raise fund for the next round
and reach 700 million
Establish partnership with 2 more local VND in revenue
stores
Reach out 1000 BC2 customers via online
channels, workshops and exhibitions 21
 Implementation plan
24/0 14/08
Function/ 03/07-09 10/07-16 17/07-23/0 31/07-0 07/08-13/0
12/06-18/06 19/06-25/06 26/06-02/07 7-30/ -20/0 21/08-31/08
Timeline /07 /07 7 6/08 8
07 8

Work with experts in

Send to Pauster
nutrition and bakery Make and test Make and test Continue to work with experts in
Research & center for food
sector to make prototype of 2nd prototype of nutrition and bakery sector to : Review and
Developme testing
prototype and spent grain flour + Increase the quality of flour reports
nt Design the
recipes that made flour ( 50Kgs) (50Kgs) + Develop new recipes from the flour
packaging
from our flour

Produce Produce
1st batch 2nd
Production Prepare materials, equipment, human resources ready for production of 300 batch of
kgs 400kgs

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Function/ 26/06-02/ 03/07-09 10/07- 24/07-3 31/07- 07/08 14/08- 21/08-
12/06-18/06 19/06-25/06 17/07-23/07
Timeline 07 /07 16/07 0/07 06/08 -13/08 20/08 31/08
Establish partnership with at least 1 supplier
(home brew producers in HCMC
Manage the partnership with the suppliers
Recruit at least 1 expert about nutrition and 1 in
bakery sector for R&D team

Find at least 4 venues per

Partnership month for display products to
Continue to find the venue
boost awareness about our
business ( green market fair,
workshop,..)
Have sale team to reach out and expand the
Establish partnership with at
partnership with more local brand bakeries in Ho Chi
least 3 local brand bakeries
Minh City
Research about customers, market
segmentation
Launch and review marketing campaign:
- Facebook
Sales & - Offline workshops
Marketing Build marketing plan to reach our target The consumption of local brand bakery in Ho Chi
customers Minh city will contribute to 29,6% and 70,4% for end
users.
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Visit our website
The website presents project’s
information and activities.
https://nice-huskies.up.railway.app/

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 Risk Identification
Low Risk – High Damage High Risk – High Damage

Disagreement inside the founding team Shortage in budget

Failure in building website Reject from local bakeries for partnership

Technical errors Reject from customers

Failure in achieving certificate

Cannot compete with current products

Low Risk – Low Damage High Risk – Low Damage

Failure in finding venue for workshops Lower expected profits

Lack of workshop participants Reject to collaboration from Viet-Phap

experts
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 06
Impact
Measurements
How can we measure our impact based on the SDGs
 Environmental Impacts

Life below water Climate action Life on land

Reduce the amount of Each 1 ton of reused Minimize 5000

water for rice farming BSG decreases 513 kilograms BSG
to produce bread kilograms CO2 discharge to landfill.
directly from rice

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 Social Impacts

Zero Hunger Decent work and Partnership for

economic growth the goals
Provide 200 Waste of these production Long-term collaboration
kilograms protein for processes are input increases profits and
Vietnamese people. materials of another develops sustainably.
production process.

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 Mentorship

Kelly Vo Phuc Huynh Nguyen Thanh Danh

Founder & CEO of Dear Our CEO of Green Connect
Community Nutrition expert

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Thanks for
listening!
Do you have any questions?
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