Valin Presentation

V.AL Innovative Fo Compan http://www

L.IN. ood Products ny Profile w.valin.net

OUR M Production a healthy and bespoke s a growin

MISSION and supply of snack pellets to satisfy ng market

OUR JOU Foundation Year – 1992 • 2 x 300 kg/h Production Lines for Sn • 1 x 250 kg/h Production Line for Pre • Installed production capacity: 4200 • Covered area: 3500 sq.m. • Overall investment: 6 millions € ---25 years of exper Today – 201 • 5 x 500 kg • 1 x 1.000 • Installed P • 12.000 t/y • Covered A • Overall inv

URNEY nack-Pellets e-Cooked Lasagna t/year rience at your disposal--- 19 g/h Production Lines for Snack-Pellets kg/h Production Line for Snack-Pellets Production Capacity: 17.500 t/year year of Snack-Pellets Area: 7000 sq.m. nvestment: > 30 Millions €

A RELIABLE FOR YOUR WE PROPOSE OURSELVES AS PARTNER FOR YOUR SN Snack pellets are semi finished obtain a wide range o 3DIMENSIONAL POTA SHAPES AND POPP

E PARTNER BUSINESS A RELIABLE AND INNOVATIVE NACK PELLET BUSINESS. d products that can be used to of snack products like: ATO CHIPS D TUBES PED CHIPS

KEY COMPETE R&D Center, complete • No. 3 pilot single-screw extr • Various laminating, cutting a • No. 2 static dryers • No. 1 industrial twin-screw e • No. 1 industrial single-screw • No. 1 industrial complete dr • No. 1 industrial belt toasting

ENCIES IN NPD e with: ruders and shaping systems extruder w extruder rying line g oven

QMS &FOOD SA • H.A.C.C.P. plan in place since 1996 • Certified UNI EN ISO 9002 since 1999 • Certified UNI EN ISO 9001 since 2008 • Certified BRC grade A since 2008 • Kosher certification by Orthodox Union • Halal certification by Halal Global since

AFETY n since 1999 e 2016

WHO W Mauro Ingrid Mauro CRISCUOLO BARATTIN COSTA Sales & Mkg Director Finance Manager Managing Dir Antonella Renata ASTOLFI LEWANDOWS Area Manager QC Manag

WE ARE rector Grazia Orietta BORTOLUSSI DE FINA SKA Production Manager QA Manager ger

OUR PRO SNACK PELLETS • DIE-CUT SHAPES • STRIP TYPE SHAPES • MULTIGRAIN SHAPES • MICROPELLET SHAPES • PUNCHED SHAPES • 3DIMENSIONAL SHAPES • LAMINATED SHAPES • SNACK MIXES

ODUCTS

OUR PRODUC Raw Proc Materials -Mixing -Purchase -Extrusion -Receipt -Shaping -QC -Drying -Storage -Cooling

CTION FLOW cess Finished product n -Metal detection -Packaging

RAW MATER • PARTNERSHIP WITH SUPPLIERS • SUPPLIER AUDITS • QC CHECKS ON EACH DELIVERY CORE RAW MATERIALS • Potato Flakes, Granules, Starch • Various Corn Flours and Starches wholemeal • Wheat Flour including wholemea • Rice Flour • Soy Proteins • Tapioca • Wholegrain Barley, Oat • Quinoa, • Legumes and Pulses, i.e. chickpea • Vegetables, i.e. Beetroot, Carrot,

RIALS s including al as, lentils, beans , Spinach, Tomato

SHAPING POTAT

TO FLOURS…

….OR CEREAL

L FLOURS…

MIXING WHOLE OUR MULTIGR

GRAIN FLOURS: RAIN RECIPES

….OR SHAPING S

SOY FLOURS.

….OR LEGUM

MES FLOURS.

LAMINATE BD: from 45 to 60 G/ Salt Content: from 0,5 to 3% Other Options: Pre-Mixed Shapes Veggies Inclusions Veggies Mix New Shape - Development Costs: Pilot Equipment: 5.000 – 10.000 Euro Lead Time: 1 – 2 months Industrial Equipment: 20.000 – 40.000 Euro Lead Time: 3 – 4 months

ED SHAPES /L

3DIMENSION BD: from 75 to 100 G Salt Content: from 0,5 to 2% Other Options: Pre-Mixed Shapes New Shape - Development Costs: Pilot Equipment: 5.000 – 15.000 Euro Lead Time: 1 – 2 months Industrial Equipment: 25.000 – 40.000 Euro Lead Time: 3 – 4 months

NAL SHAPES G/L

DIE-CUT BD: from 60 to 80 G/L Salt Content: from 0 to 3% Other Options: Pre-Mixed Shapes Veggies Mix New Shape - Development Costs: Pilot Equipment: 3.000 – 5.000 Euro Lead Time: 1 – 2 months Industrial Equipment: 10.000 – 20.000 Euro Lead Time: 3 – 4 months

SHAPES L

STRIP-TYP BD: from 50 to 80 G/L Salt Content: from 0,5 to 2% Other Options: Pre-Mixed Shapes Veggie mix New Shape - Development Costs: Pilot Equipment: 2.000 – 3.000 Euro Lead Time: 1 – 2 months Industrial Equipment: 5.000 – 10.000 Euro Lead Time: 3 – 4 months

PE SHAPES L

MICROPELL BD: from 55 to 70 G/13 Salt Content: from 0 to 1% Other Options: inclusions or premixed New Shape - Development Costs: Pilot Equipment: 2.000 – 3.000 Euro Lead Time: 1 – 2 months Industrial Equipment: 10.000 – 15.000 Euro Lead Time: 3 – 4 months

LET SHAPES 30mL

PUNCHED BD: from 45 to 60 G/ Salt Content: from 0,5 to 2% Other Options: Pre-Mixed Shapes New Shape - Development Costs: Pilot Equipment: 5.000 – 15.000 Euro Lead Time: 1 – 3 months Industrial Equipment: 25.000 – 40.000 Euro Lead Time: 4 – 6 months

D SHAPES /L

SNACK-PELLET EXP • FRYING – most common te based pellets and cereal bas • HOT AIR EXPANSION – Alik cereal based pellets. • POPPING – similar to rice c for micropellets. • SALT ROASTING –Suitable fo

PANSION OPTIONS echnology. Suitable for potato sed pellets. ke for popcorns. Suitable for cake forming process. Suitable or cereal based pellets

OUR GOALS – PR TASTY SNACKS CAN BE ALSO HEALTHY! How ? - Reducing Sodium content - Reducing oil intake in frying process - Reducing Acrylamide - Increasing fiber content - Increasing vegetable protein content - Adding vegetables and fruits powders as - Developing products suitable for expansi ENVIRONMENTAL SUSTAINABILITY - Renewable Energy - CHP Combined Heat & Power - Water Efficiency - Paper and packaging waste reduction

RESENT & FUTURE ! < 1% salt < 20% < 500 ppb from 5 to 15% from 10 to 50% inclusions ion methods different from frying

HEALTHY & TA LEGUME • Lentil, yellow pea, chic • 4g of proteins per serv

ASTY CHOICES ES STRIPS ckpea flours ving

HEALTHY & TA QUINOA • Quinoa flour as first ing • 0,5% of salt in the recip the fried product

ASTY CHOICES A STRIPS gredient pe, 15% of proteins in