A short introduction to Darling Ingredients International. Production and supply of Animal By-products. Valorisation of by-products

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2 2 A short introduction to Darling Ingredients International Production and supply of Animal By-products Valorisation of by-products istock.com Demand drivers from the food industry Future opportunities

3 3 Gelatin Casings Food Grade Fats Heparin Proteins Functional Proteins Bone China Bodies Bakery Feeds Food, pet food, Organic Fertilizers restaurant, feed, pharmaceutical, Plasmas Biofuels Green Gas Green Electricity Global footprint: 5 continents Production facilities: Over 200 Founded: 1882 Listed: 1994 Publicly traded: NYSE: DAR Principal segments: Three Products: 400+ Industries served: Food Feed fuel, fertilizer Employees: Approx. 10,000 Headquarters: Irving, Texas, USA Fuel Fats Glue Hides

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5 5 A short introduction to Darling Ingredients International Production and supply of Animal By-products Valorisation of by-products istock.com Demand drivers from the food industry Future opportunities

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7 7 7 60% Meat 40% POULTRY Byproducts 34% SWINE Byproducts 66% Meat 42% BEEF Byproducts 58% Meat Out of the 258 million mt of meat produced globally, Darling Ingredients the global leader in converting meat protein by-products into sustainable ingredients for Food, Feed, and Fuel DAR processes ~ 9 million mt of the world s meat by-products...creating a tremendous opportunity for growth! 7

8 8 Slaughter co-products and - offal: Food (R 853/2004) Slaughter by-products 3 categories: (R1069/2009) Cat 1 = related to BSE (including SRM*) Cat 2 = not fit for human consumption Cat 3 = derived from animals fit for slaughtering * SRM = specified risk material => as defined in the TSE regulation 999/2001

9 Development of ABP Processing (EU-20 + NO/CH) EFPRA Congress, Messinia, / Dirk Dobbelaere Folie 9/23 June 2016

10 Volumes processed in member states EFPRA Congress, Messinia, / Dirk Dobbelaere Folie 10/23 June 2016

11 Destination of edible and category 3 fat EFPRA Congress, Messinia, / Dirk Dobbelaere Folie 11/23 June 2016

12 PAP and food grade protein destination EFPRA Congress, Messinia, / Dirk Dobbelaere Note: Gelatin not included Folie 12/23 June 2016

13 13 A short introduction to Darling Ingredients International Production and supply of Animal By-products istock.com Valorisation of by-products Demand drivers from the food industry Future opportunities

14 Creating the highest value product For animal consumption Cat. 3 4 categories of animalby-products For human consumption Food grade For disposal only (Cat. 1 & 2) Optimizing raw material selection & processing

15 Optimal valorisation NVWA February

16 16 NVWA February 2012

17 17 NVWA February 2012

18 18 NVWA February 2012

19 19 NVWA February 2012

20 20 NVWA February 2012

21 21 NVWA February 2012

22 22 NVWA February 2012

23 23 NVWA February 2012

24 24 NVWA February 2012

25 25 NVWA February 2012

26 26 NVWA February 2012

27 27 NVWA February 2012

28 Everything is used and not only as meat But also as ingredients with: Techno-functional Bio-functional Nutritional properties

29 29 Bones Gelatin Ash Fat Lard Purified fat Protein Blood Hemoglobin Plasma Fibrin Skin Gelatin Fat Guts Casings Heparin Peptones Hair Protein Byproducts Protein Fat Rejects Meal Fat Manure Biogas Biophospate

30 30 The gut room 1 metric ton 60 kg Mucopro powder and 250 gr heparin

31 31 A short introduction to Darling Ingredients International Production and supply of Animal By-products Valorisation of by-products istock.com Demand drivers from the food industry Future opportunities

32 32 Clean and Clear label replacing E-numbers and allergens Sustainability Nose to tail approach Convenience easy preparing, portioning Healthy ageing joint health, bone health Quality sensory features & processing convenience

33 33 Clear labelling Pork roulade 2 pieces Spiced pork (formed meat) EU Regulation 1169/2011

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35 35 Cat 3 poultry meal Cat 3 mixed meal Carbon footprint cat 3 meal Soybean meal Carbon footprint vegetable meal LULUC emissions cat 3 meal Palm kernel meal LULUC emissions vegetable meal Rapeseed meal Ponsioen&Blonk 2010 Carbon footprint (kg CO2eq per kg protein) Figure 4.2: Carbon footprints of cat 3 poultry and mixed meal and three different vegetable meals per kg protein The carbon footprint of cat 3 mixed meal is much lower than the vegetable meals footprints and the carbon footprint of cat 3 poultry meal is in the same range of the vegetable meals The emissions related to land use and land use change (LULUC) are higher for the vegetable meals

36 36 Food grade fat Ponsioen&Blonk 2010 Cat 3 poultry fat Cat 3 mixed fat Carbon footprint of fat Carbon footprint of oil Soybean oil LULUC emissions of fat Palm oil LULUC emissions of oil Rapeseed oil Carbon footprint (kg CO2eq per tonne) Figure 4.1: Carbon footprints of cat 3 poultry and mixed fat and food grade fat and three different vegetable oils per tonne of product The carbon footprints of cat 3 poultry and mixed fat and food grade fat are much lower than the vegetable oils The emissions related to land use and land use change (LULUC) are higher for the vegetable oils NB. The comparison is only to provide indicative information. The figures of the vegetable oils are based on average situations or on hypothetical situations

37 Sustainability: the nose-to-tail approach: where nothing is wasted and everything from the animal is celebrated. Examples: Rind used in sausages Blood used in black pudding 37

38 38 Processed meat market per region ( ) Processed meat* market ( b) % Food 30 +8% % % % % Western Europe Asia Pacific North America Eastern Europe Latin America ME and Africa * Processed meat includes: bacon, boiled sausages, bratwurst, cold meat, ham, jellied meat, kochwurst, meat pies, salami, processed poultry, paté, burgers and sausage Source Euromonitor

39 39 Portion control, standardization Manufacture of high added value products Upgrading of raw materials Reduction of slicing losses

40 Key drivers convenience & health: Rousselot s gelatin range evolution The approach is targeting 2 axes : Functionality Bloom Viscosity Foaming properties Specific gelling Texture Functionality for typical and innovative applications Reformulation Reduction of fats, sugar, calories in food Adjust food to target specific groups, ex: kids elderly Reformulation of typical foods to answer issues with food texture and preservation 40

41 41 Healthy ageing Peptan has proven benefits on bone health (in-vitro, in-vivo studies) Bone Reconstruction Factor Osteoblast Stimulation Bone Mineral Density Improvement In vitro studies + 2 clinical studies (France, China)

42 Rousselot s publication in peer-reviewed Bone journal Claim support 42

43 43 Lard, refined lard and packers lard Tallow and refined tallow Premier jus Chicken and refined chicken

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45 Impression of Raw materials for edible fats 45

46 46 In the Dutch Financial newspaper from the 11th of January 2014 To create the French meat dish rillettes lard is a indispensable ingredient. I love fat is how Jennifer McLagan s starts in her new cookery book. And in an article in the Independent from Sophie Morris: Fat is back: Rediscover the delights of lard, dripping and suet Dishes rich in fat, like rillettes from duck are delicious

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52 52 A short introduction to Darling Ingredients International Production and supply of Animal By-products Valorisation of by-products istock.com Demand drivers from the food industry Future opportunities

53 53 Darling Ingredients Main components Proteins Fats Minerals Technical functional properties Bio-functional properties Nutritional properties Projects Research Development Application Pharma-Food-Pet Food-Feed-Technical-Fertilizer-Energy

54 54 Darling Ingredients R&D program at a glance Techno-functional Bio-functional Development of new Development of active techno-functional proteins / ingredients, such as bioingredients with new or active peptides, and gut improved functionalities health promotors that can (water binding, gelling, replace antibiotics foaming, emulsifying) New hydrolysates / new or Understanding the technoimproved biofunctionality to replace functionalities, such as other ingredients by joint, bone and skin health Darling ingredients, e.g. other hydrocolloids, sugar & fat replacement, reformulation Nutritional Marketing support (Feed, Pet food) Target group specific developments: Elderly Sports Pets Animal species

55 Food is culture!