2. 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.
3. 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.
4. The Rembrandt Difference
Economies of Scale
• 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
5. 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
6. Production Numbers by Company
35,000,000
30,000,000
25,000,000
20,000,000
15,000,000
10,000,000
5,000,000
0
Cal-Maine Rose Acre Rembrandt DeCoster Egg Moark LLC Hillandale Michael Sparboe
Foods Farms Foods Farms Farms of PA Foods
Data from Watt Poultry – January 2011
7. 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.
9. Six Key Target Areas
1. Sustainable Agriculture
2. Distribution
3. Packaging
4. Water
5. Energy
6. Solid Waste Reduction
10. 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.
11. Egg Production
Purchase corn & soybean
Buy day-old chicks from over 325 local farmers
Raise pullets in barns
to feed our hens
Care for over 14 M layers Produce 10,000,000 eggs Use our chicken manure
per day. to fertilize over 100 M acres
and provide electricity for
local communities.
12. Egg Processing
Eggs from the layer After eggs are washed
Egg Washing Breaking
barns are broken & they are candled to
pasteurized within 4- look for cracks, blood
12 hours of being and inferior eggs.
laid
Eggs are inspected by
Eggs are tested for
Egg Pasteurization Egg Dryers an on-site USDA
safety and quality.
inspector.
14. 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
15. 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
16. 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
17. 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
18. 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
19. 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
20. Pre Cooked Eggs
• Fastest growing category: convenience & labor
costs driving volume
• Rounds, squares, omelets, scrambled eggs in a
bag
21. 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
