BRANDWORTHY FOOD SAFETY & CULINARY INNOVATION. SugarCreek.com

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1 BRANDWORTHY FOOD SAFETY & CULINARY INNOVATION FOOD SAFETY AND CULINARY INNOVATION RAW TO RTE PRECISION FOOD SERVICE TO RETAIL FACILITIES SugarCreek.com Copyright 2015 SugarCreek. All Rights Reserved.

2 FOOD SAFETY AND CULINARY INNOVATION SugarCreek is dedicated to making our products the safest in the industry. CULINARY INNOVATION Our core competency may be efficient meat packing, but in making that happen, we have developed and perfected many innovative technologies and processes that have revolutionized our business. Those innovations have taken place in every area of our company, from our facility design to manufacturing techniques. Few innovations have been as important to us as the real-time monitoring of every production line in every facility. FOOD SAFETY Food safety demands 100% commitment at every level. It demands discipline, reliability and a constant attention to detail. Most of all, SQF Level 3 food safety demands a determined mindset. For SugarCreek, that mindset began with our founder John S. Richardson, Sr. For him, it was an obvious decision. Why create a company unless he could deliver products that were not only superior, but also safe and more consistent than those of his competitors? NSF INTE R N ATIONAL There is Laser Sorting, too, utilizing high-tech visual scanning capable of monitoring the fastest of highspeed lines. And with those high-speed lines, we ve had to develop high-speed slicing technology enabling us to meet the most exacting customer standards. That set a standard we continue to live by today, nearly half a century later. And it is a pledge that we make to the more than 50 national brands and labels who are our customers Most remarkable is our 435,000 square foot facility in Cambridge City, Indiana, home to our new Sous Vide lines and dozens of other new capabilities. Virtually every element of the building is a showcase for advanced technology and innovation. Every day. Every facility. Every line. Food safety is our number one priority. 2 BRANDWORTHY SugarCreek.com 3

3 RAW TO RTE (READY-TO-EAT) SugarCreek began life with one product Raw Bacon. Today, it remains a staple of our business. But as we have grown to become a company with six major facilities serving a global market, our production line has become one of the most expansive in the industry, with a variety of raw pork and poultry products to a RTE lineup that includes pork, poultry, bits/pieces, strips and meatballs. Raw Premium Products, Controlled Slice Count, Gas Flush Packaging With a track record like ours, I think it s pretty clear that SugarCreek is not a flavor-of-the-month. SugarCreek is here for the long haul. Howard Mintz Fully Cooked Fully Cooked: Reduced Prep Time and Clean Up, Less Waste Sous Vide Vacuum Packed Products Cooked via Water Bath for Superior Food That Saves Time, Labor, and Money RTE (Ready-To-Eat) Ready-to-Eat Foods Including Fully Cooked and Fully Packaged Today, our range of markets for both Raw and RTE products is unparalleled; distributors, restaurants, schools, health care providers, correctional facilities and industrial, both domestic and international. 4 BRANDWORTHY SugarCreek.com 5

4 PRECISION Sous Vide Vacuum Packed Products Cooked via Water Bath for Superior Food That Saves Time, Labor, and Money With the opening of our new $120 million, 435,000 sq.-ft. facility in Cambridge City, Indiana in 2015, SugarCreek intends to become a global influence in Sous Vide preparation. Until now, North American use of the Sous Vide technique has largely been limited to high-end, small-batch cooking. Sous Vide offers many advantages, from lower cooking temperatures and energy consumption to far more precise treatment of proteins. Tenderness and yield are optimized, flavor and aroma are vastly improved and nutritional value is maintained at a much higher level. Best of all, it offers a greatly extended shelf-life for products that are, essentially, chef-cooked. It is our belief that Sous Vide will revolutionize the quality of RTE foods by combining a broad spectrum of efficiencies with levels of consistency and safety that are unrivaled beyond the kitchens of the finest chefs. 6 BRANDWORTHY SugarCreek.com 7

5 Food Service Quality, Capacity, Variety, Delivery, Value, Service FOOD SERVICE TO RETAIL With our network of varied manufacturing facilities, SugarCreek has an extensive range of products and packaging suitable for virtually every niche of the market, from institutional food service to your neighbor s kitchen. Restaurants Foods for Chains from Raw to Ready-to-Eat There was a time we were just the bacon guys. Not any more. Today, we are much more than that. We re a food Michael Richardson company providing hundreds of different products. Retail Fully-Cooked Bacon, Sliced Bacon, Bacon Bits, Turkey Bacon, Bacon Jerky, Meatballs Specialty Assembly Services, Raw Material Procurement, Customization Did you know? SugarCreek has been providing BRANDWORTHY FOOD SOLUTIONS for almost 50 years, with many partnerships approaching two decades of service. We are the largest independent bacon bits provider in the nation, period... and the largest independent bacon processor as well. We have an extraordinary culinary innovation team and are building a state-of-the-art test kitchen, (consumer and food service) to roll up our sleeves with customer chefs to co-develop solutions. Co-Development We take enormous pride in the SugarCreek name. But because our business is built around co-branding, ours is a name you will not see on any shelf in a retail store or warehouse. SugarCreek is the ultimate team player. That may sound like a cliché, but for nearly 50 years, that has been our sole role in the world of food processing. We are just one part of a food chain that delivers top-quality products to the world s dinner tables. Today we are more than suppliers to our partners in co-branding. We are collaborators and colleagues who are committed not just to delivering current product lines, but also to developing new ones. Whether it is a variation of an existing product or a completely new line, we are ready to commit our expertise and our facilities to the success of our business partners. 8 BRANDWORTHY SugarCreek.com 9

6 FACILITIES Current Facilities SugarCreek has production facilities in three states, spanning a huge swath across the meat-and vegetable-producing heart of the United States. Three of the facilities are in Ohio where our company began in Indiana Facility WASHINGTON COURT HOUSE, Ohio processes for both retail and food service. Among its products are Turkey Bacon, Turkey Bits, Meatballs and Bacon Bits. The facility also offers Smoke House capability, as well as custom packaging, from.5 ounces to 35 pounds. CINCINNATI, Ohio is home to a combined snacking assembly production and storage facility with more than 2 million cubic feet. It is a USDA, FDA and military approved facility and is frozen and deep-chill capable. CAMBRIDGE CITY, INDIANA (CCI), The 2015 opening of SugarCreek s new 435,000-sq.-ft. facility in will be a game-changer for the company. The facility will house one of the nation s first commercial-scale Sous Vide operations. In addition, it will be home to three distinct high-volume cooking halls, allowing SugarCreek to offer a variety of new, fully-cooked food solutions and compete in categories it has not previously participated in. DAYTON, Ohio is the site of a general purpose production facility where we process for both retail and food service. It has Smoke House capability and is home to lines where we produce raw, Fully-Cooked Bacon and Bacon Jerky. FRONTENAC, Kansas is another general purpose facility with Smoke House capability, processing for both retail and food service. Among the products there are Raw Bacon, Fully-Cooked Bacon, Bacon Jerky and Bacon Bits. We will have the ability to cook all proteins, from poultry and pork to seafood and beef, in a variety of ways. And because of MPO and impingement ovens, we will be able to offer a wider range of breaded and battered products as well. With new, exciting fully-cooked capabilities, coupled with a facility nearly four times larger than any existing SugarCreek facility, CCI will make it possible for us to more easily co-develop solutions with our partners and introduce innovative products with great consistency. 10 BRANDWORTHY SugarCreek.com 11

7 BRANDWORTHY SugarCreek was founded in 1966 as a manufacturer of raw bacon. Today the company has grown into a widely diversified food manufacturer. We process and co-pack products for more than 50 of North America s largest, best-known and most reliable food companies. FOOD SAFETY CULINARY INNOVATION EXPERTISE Fully Cooked: Reduced Prep Time and Clean Up, Less Waste Sous Vide: Vacuumed Packed Products Cooked via Water Bath Raw: Premium Products, Controlled Slice Count, Gas Flush Packaging RTE: Ready-to-Eat Foods Including Fully Cooked and Fully Packaged Food Service: Quality, Capacity, Variety, Delivery, Value, Service Retail: Fully-Cooked Bacon, Sliced Bacon, Bacon Bits, Turkey Bacon Specialty: Assembly Services, Raw Material Procurement, Customization Restaurants: Foods for Chains from Raw to Ready-to-Eat SugarCreek [email protected] Copyright 2015 SugarCreek. All Rights Reserved. SugarCreek.com