scpc exploratory ppi 042915

Exploratory Strategy and Capabilities Discussion

• Learn about your strategy; direction; and needs

• Share our company; existing product platforms

• Share future direction; new capabilities and product

platforms

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OBJECTIVES

• Share insight; potential action through innovation

• Break bread, open discussion, and next steps

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OBJECTIVES

Thank you for sharing with us, so we can better understand how we may add value to your team!

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YOUR NEEDS

• Family owned company started in 1966, currently employing over 1500 associates

• Currently operating 4 manufacturing facilities, with new 300,000 sq. ft. facility under construction

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OUR COMPANY

• Primarily focused on meat packing, both pre-cooked and raw (nations largest independent bacon processor)

• Sandwich assembly also a core competency

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OUR COMPANY

• Operate in food service and retail segments

• Raw pork and turkey bacon

• Fully cooked pork and turkey bacon strips, bits, and pieces

• Fully cooked sausage crumbles, inclusion, toppings

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PRODUCTS

• Fully cooked meatballs

• Fully assembled and packaged sandwiches

• Fully cooked flavored bacon jerky

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PRODUCTS

Brandworthy Food Solutions

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BRANDWORTHY

Our Mission• To provide an

answer to a consumer need or desire, that is worthy of your time/consideration in joint development, and will ultimately deliver/enhance your brand attributes and business results.

Brandworthy Food Solutions

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BRANDWORTHY

Q: How do we develop Brandworthy Food Solutions?

A: By observing, analyzing research, asking questions, actively listening, and cultivating a strong desire to learn…from ourselves and others…and then working to co-develop and deliver such solutions.

Brandworthy Food Solutions provider today.

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BRANDWORTHY

“Your Brand is Our Brand”

• Food Safety:100% SQF Level 3, HACCP, Dedicated Team of 35, Silliker & Cook/Thurber/40 Customer audits, Metal detection, X-Ray, Laser sorters, Weekly QA training, 24 hour video auditing (400 cameras)

• Manufacturing: State of Art equipment, 5 facilities for national distribution, New 300,000 sq. ft. facility with innovative technology

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EXPERTISE

• Product/Packaging: Customized/innovative forms, flavors, packaging, sizes, organic and all natural capable

• Insight Driven Culinary: Proprietary model that provides cultivation of leading trends, Corporate Chef inspired through collaborative process

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EXPERTISE

• Convenience: Operators and consumers alike continue to seek

more convenience; ease of preparation to deliver time and labor savings

• Bold Flavors: A new palate continues to evolve, seeking stand out flavor experiences; savory, spicy, smoky, Asian, Latin, Mediterranean

• Health and Wellness: Nutrition and

fat remain important; clean label, all natural, and gluten free are increasing in importance; but food safety now appearing at or near top of everyone’s list

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WHAT WE SEE

• 55% consumers prepared more meals than previous year (FMI); 53% included entrée four or more nights a week - Tarnowski

• Consumers are looking for convenient, prepared products that provide a “feel-good” experience by performing the last step of the preparation - RTS Resource told Food Navigator

• 67.1% of consumers strongly agreed/agreed with statement “I find value in prepared meal solutions that allow me to save time” – Consumer Quiz

Sales (in billions)$26$27$28$29$30$31$32$33

Sales of Prepared Foods and Ready-to-Eat Meals from US Retailers

2010 2011 2012

Source: Packaged Facts ongoing report entitled “Prepared Foods and Ready-to-Eat Foods at Retail”

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CONVENIENCE

• Influences by the shifting demographics of the US, flavor palette of the average household is shifting to bolder, spicier and sour flavors.

• Influences are primarily Asian and Latin.

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BOLD FLAVORS

• 40% of consumers are extremely concerned about the safety of the food supply

• 74% of consumers willing to pay up to 10% more for food that is healthier, safer, or produced to higher ethical standards - Context Marketing

• 88% of consumers strongly agree/agreed with statement “A healthy, nutritious meal is important to me” – Consumer Quiz

20%

25%

30%

35%

40%

45%

32%

38%40%

Percentage of consumers ‘extremely concerned’ about food safety

July 11 Sept 2012 July 2013

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HEALTH/WELLNESS

Operators and Consumers alike continue looking for solutions that:

Provide a great tasting food experience, that saves time and/or labor, utilizes bold flavors, and helps deliver against food safety concerns and wellness goals

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WE THINK IT MEANS

We currently operate 4 manufacturing facilities, with new 300,000 sq. ft. facility under construction

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OUR NEW FACILITY

• Infra-baker – infra red heated oven

• Multiple Fryer/MPO line w/ Batter/Bread Station

• Multiple MPO/Impingement Line with Char marker

• Armor Inox water bath cooking systems “Sous Vide”

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NEW CAPABILITIES

Expanded Product PlatformNEW PRODUCTS

• Jerky: bacon and pork• Chicken: breast, legs, halves

and stuffed• Sausage: flavors, stuffed, free

form• Carnitas and Barbacoa• Pork bellies: whole and slices• Roasts/Shanks

• Satay: chicken and pork• Vegetables and fruits• Hams: fully cooked and glazed• Baby back ribs• Breakfast frittatas, omelets and

strata• Braised proteins

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Sous Vide cooking is top trend in preparation methods – NRA 2014 Culinary Forecast

• Highly precise, delicate treatment of proteins, excellent consistency

• Tenderness optimized while preserving product integrity

(Under Vacuum) Process

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SOUS VIDE

• Preservation of flavor and aroma

• Improved shelf life and yield

• Better nutritional value

• Uses: storage, compression, cooking

(Under Vacuum) Process

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SOUS VIDE

• Caramelize protein (char-mark, sear, etc.)

• Pre cool• Vacuum pack• Cook slowly and precisely in

water • Quick chill• Freeze or refrigerate

Sous Vide Cooking Process

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SOUS VIDE

Operational: Cooks when chefs not available; Easier banquet/catering execution; Easier to manage rush and quiet times; Focus on FOH vs. BOH; Speed of order to table; Multiple items regenerated together; Better shelf life with indirect cooking

Benefits of Sous Vide in Food Service

Economic: Better yields (shrink 5% vs. 30%); Less waste with advance preparation and portions; Cheaper meats made tender; Less energy; Less seasoning, oil, fat

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BENEFITS

Benefits of Sous Vide in Food Service

Quality: Consistent results every time; Enhanced flavor and aroma; Enhanced tenderness, texture; Enhanced color and visual character

Health / Food and Safety: Enhanced nutritional content; Less fat required; No additives/preservatives; Less handling; Kill step achieved prior to receipt; Less chance of food borne illness 26

BENEFITS

Convenience: Save time with preparation, cooking, and clean up, while still being involved in cooking process

Benefits of Sous Vide in Home

Quality/Flavors: Deliver restaurant quality meal, with bold flavors, and excellent tenderness, texture and visual appeal every time

Health/Food Safety: Enhance nutritional content; less fat; no additives or preservatives; less handling

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BENEFITS

Discussion / Notes

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BREAK BREAD