1. Exploratory Strategy and
Capabilities Discussion

2. • Learn about your strategy;
direction; and needs
• Share our company; existing
product platforms
• Share future direction; new
capabilities and product
platforms
02
OBJECTIVES

3. • Share insight; potential action
through innovation
• Break bread, open discussion,
and next steps
03
OBJECTIVES

4. Thank you for sharing
with us, so we can better
understand how we may
add value to your team!
04
YOUR NEEDS

5. • 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
05
OUR COMPANY

6. • Primarily focused on meat
packing, both pre-cooked and
raw (nations largest independent
bacon processor)
• Sandwich assembly also a core
competency
06
OUR COMPANY

7. • 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
07
PRODUCTS

8. • Fully cooked meatballs
• Fully assembled and packaged
sandwiches
• Fully cooked flavored bacon
jerky
08
PRODUCTS

9. Brandworthy Food Solutions
09
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.

10. Brandworthy Food Solutions
10
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.

11. Brandworthy Food Solutions provider
today.
11
BRANDWORTHY
“Your Brand is
Our Brand”

12. • 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
12
EXPERTISE

13. • 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
13
EXPERTISE

14. • 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
14
WHAT WE SEE

15. • 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
$26
$27
$28
$29
$30
$31
$32
$33
Sales (in billions)
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”
15
CONVENIENCE

16. • 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.
16
BOLD FLAVORS

17. • 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
32%
38%
40%
20%
25%
30%
35%
40%
45%
Percentage of consumers ‘extremely
concerned’ about food safety
July 11 Sept 2012 July 2013
17
HEALTH/WELLNESS

18. 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
18
WE THINK IT MEANS

19. We currently operate 4 manufacturing facilities,
with new 300,000 sq. ft. facility under construction
19
OUR NEW FACILITY

20. • 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”
20
NEW CAPABILITIES

21. 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
21

22. 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
22
SOUS VIDE

23. • Preservation of flavor and aroma
• Improved shelf life and yield
• Better nutritional value
• Uses: storage, compression,
cooking
(Under Vacuum) Process
23
SOUS VIDE

24. • 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
24
SOUS VIDE

25. 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
25
BENEFITS

26. 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

27. 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
27
BENEFITS

28. Discussion / Notes
28
BREAK BREAD