Rembrandt Foods “It Started With a Cornfield & A Vision”

• 2000 – Rembrandt Foods strategically builds an inline vertically integrated egg facility in northwest Iowa

• 2001-2007 – Our team becomes extremely efficient at producing and breaking eggs

• 2007 – Begin construction of a liquid egg pasteurizing plant inline with breaking facility.

Opportunity for Growth

• 2008 – Shipping liquid pasteurized eggs & add

inline drying facility.

• 2009 – Purchased assets of Golden Oval Egg

Company making Rembrandt Foods one of the

largest egg ingredient producers in the world

• 2011 – Positioned to become the global leader

in value-added egg based products.

• Rembrandt Foods owns 14 million hens and are the 3rd largest producer of eggs in U.S.

• We are largest inline producer of Ingredient & Foodservice products in the U.S.

• We are the only company in the top four producers that focuses entirely on egg products rather than shell eggs.

• Business model designed to make Rembrandt

foods the industry’s low-cost producer.

• Processing plants sized to handle growth

The Rembrandt Difference Economies of Scale

Why Rembrandt?

• Control of Supply

We own 14 million birds to ensure your supply

• Safety & Control Our eggs are broken and pasteurized within 4-12 hours of

being laid. Vertical integration ensures traceability and safety.

• Quality -Complete and ongoing HACCP programs

-Superior AIB ratings

-Extensive bio-security & On site lab

-SQF Level 3 Certification expected by Q2 of this year

Production Numbers by Company

Data from Watt Poultry – January 2011

0

5,000,000

10,000,000

15,000,000

20,000,000

25,000,000

30,000,000

35,000,000

Cal-Maine

Foods

Rose Acre

Farms

Rembrandt

Foods

DeCoster Egg

Farms

Moark LLC Hillandale

Farms of PA

Michael

Foods

Sparboe

It’s About the Customer

• With over 150 combined years of foodservice

experience we are more than an egg supplier

we are your partner.

• We differentiate customers, to

create and deliver the right solutions.

• We always look to make it easier to do

business with us.

Obsess about efficiency

Produce more food using less resources and

reducing waste

Six Key Target Areas

1. Sustainable Agriculture

2. Distribution

3. Packaging

4. Water

5. Energy

6. Solid Waste Reduction

Rembrandt Sustainability Facts: • We use feed from approximately 100,000

acres and we enrich the same amount of

land with our natural fertilizer.

• Our egg shells are dried and used as a

feed source.

• All inedible eggs are dried and used in

pet food applications.

• Our inline vertical integration reduces

transportation emissions.

Egg Production

Buy day-old chicks Raise pullets in barns

Care for over 14 M layers

Purchase corn & soybean

from over 325 local farmers

to feed our hens

Produce 10,000,000 eggs

per day.

Use our chicken manure

to fertilize over 100 M acres

and provide electricity for

local communities.

Egg Processing

Eggs from the layer

barns are broken &

pasteurized within 4-

12 hours of being

laid

After eggs are washed

they are candled to

look for cracks, blood

and inferior eggs.

Breaking

Egg Pasteurization Eggs are tested for

safety and quality. Egg Dryers

Eggs are inspected by

an on-site USDA

inspector.

Egg Washing

50,000 lb tankers 2000 lb Tote Bag In Box

Gable Top Cartons

Shipping Our Eggs

Export Container

Foodservice Product Categories

ESL – Extended Shelf Life • Bag and Carton

Frozen Egg Products • Bag, Boil-in-bag and carton

Hard Cooked Eggs • Dry pack, chopped frozen & pail packaging

Pre-Cooked Eggs • Patties, omelets & scrambled in a bag

ESL: Extended Shelf Life Products

• Studies have shown that ESL saves around

25% of cost versus shell egg usage

• Safety!!! Only shell eggs are a source of

lawsuits today

• Whole Egg, SEM, Whites, Yolks

• Packaging: 20# bags, 2# gable top cartons

Liquid Whole Egg ESL Products

Whole Egg Versatility

• Whole egg flavor, functionality & texture

• Perfect for omelets, baking, sauces & scrambled eggs

• Easy to pour carton offers ease of use, portion control & 100% yield

• Saves time & expense and improved safety over cracking eggs

• Available with or without citric acid

Liquid Egg White ESL Products

• Feel good flavor with nutritional benefits

• Perfect for egg white omelets, meringues and much more

• Low and No Cholesterol Options

• Pourable and ready to use. No yolk waste and 100% yield

• Packaging: 15/2 lb & 15/1 lb Gable Top/Screw Cap

Frozen Products

• Formerly the biggest segment in foodservice

before ESL

• Versatility – no shelf life issues; can be held for

one year

• 5# Cook in Bag, 5# Carton & 30# Pail

• All products: WE, SEM, yolk, whites, no

cholesterol

Hard Cooked Eggs

• Brine pails: 10#, 20#; still an industry standard

• Dry Pack: multiple configurations; not

shipping/handling brine solution; “cleaner”

product via processing

• Chopped Frozen; niche item with strong

following

Pre Cooked Eggs

• Fastest growing category: convenience & labor

costs driving volume

• Rounds, squares, omelets, scrambled eggs in a

bag

Food Ingredient Products

• Stage One tankers: sold to manufacturers and other further

processed egg product companies

• Liquid pasteurized egg: tankers, totes, bag in box, pails

• Frozen egg: primarily 30# pails

• Baker’s Ease: Liquid Shelf Stable Sugar Egg

• Dried Egg:

> True value added products: whole egg, yolk, whites, specialty

and proprietary blends

> Enzyme modified, heat stable, etc.

• Focus is on manufacturers; large, bulk quantities of dried and/or

liquid egg

An Integrated, Sustainable Approach to Egg Products