All of our products are tested on animals

How did this all get started? Roots in Fermentation Ethanol Part of a Risk Management Philosophy Dry Milling Fuel Ethanol Revenues: 75% from Fuel 25% from Feed Costs: 75% from Grain 25% Other When Energy prices decline and Grain Prices Rise ---

What if we flipped things upside down? Feed First – Ethanol as a By-product. Become a feed company – a value added feed company. Fundamental Underpinnings * Fermentation conveys considerable nutritional value * Nutrition is the first product – not the by-product. Focused first on pasture cattle – Beef Cows

Naiveté as an Asset “Just get started! We’ll be huge in five to ten years.” 25 years later: Registered in 46 States and Canada New “Franchise” facility 2017 in Arizona Pending Facilities in Australia, Europe and South America

How did we go from cattle…

…To People?

Fermentation is the common thread We’d shown that strategic use of fermentation improves feed efficiency; We feed the microbial population in the rumen (foregut) of cattle We sought to expand to horses (hindgut fermenters) 1996 – first SBIR application with USDA Bioprocessing Wheat Midds and Screenings to improve protein Phase I Participation by Dr. William Gibbons at SDSU Phase II Narrowed scope to prebiotics – Built pilot plant for ProBiotein

First Product to include ProBiotein was EquiPride A Vitamin / Mineral / Digestive Aide Supplement

Customers of EquiPride started asking for a human version of the product

Focused on Prebiotic content. Struck by the numerous parallels with livestock. Because we have, in fact, been testing our products on animals. Feed beneficial microbes (Probiotics) better, and they do better. The same holds true for people – DRAMATICALLY SO !

Your GI Tract --- your GUT --- your Microbiome:

Work conducted by Dr. Senay Simsek here at NDSU established that in the prebiotic fiber category our ProBiotein was highest in Arabino-Xylan Oligosaccharide.

Chemical Analysis About 6.03% of total non-digestible oligosaccharides in ProBiotein are arabinoxylo-oligosaccharides. About 0.4% galacto-mannan oligosaccharides About 0.804% betaglucan oligosaccharides About 0.804% complex xyloglucans 15

Bread with ProBiotein Added as Substitute 0% 1% 2% 3% 5% 10% The decrease in loaf volume can be seen in fig. 1. The quality of the bread does not significantly decrease until the addition of 5% probiotein. Fig. 1: Baking experiment 1, bread loaves, side view 16

Arabinoxylan vs Obesity A 3 University Study in Belgium, June 9, 2011 Mice were fed either a control diet (CT) or a high fat (HF) diet, or a HF diet supplemented with Arabinoxylan (AX) during 4 weeks Supplementation with arabinoxylan: “Modified the gut microbiota composition” “Decreased body weight gain and fat mass development” “Improved insulin resistance index and cholesterol levels” “Arabinoxylans... represent a new class of potential prebiotics” "Furthermore, AX treatment significantly decreased HF(high fat)-induced adiposity, body weight gain, serum and hepatic cholesterol accumulation and insulin resistance.." 17

Arabinoxylan, Insulin, Cholesterol A 3 University Study in Belgium, June 9, 2011 “In fact, AX supplementation decreased body weight gain by about 40%” "AX significantly decreased body weight gain and fat mass development in a model of HF diet-induced obesity.” “However, it is clear that the insulin resistance index was improved due to AX treatment as compared to the HF group, suggesting that the anti-obesity effect of AX was accompanied by a beneficial effect on insulin sensitivity.” “... our results suggest that water extractable high molecular weight AX that is predominantly found in wheat endosperm can confer positive health impacts through gut microbiota modulation and may be a natural alternative in the prevention of obesity and cardiovascular diseases.” 18

Now adjusting our message from Feed First – ethanol as a by-product, for the feed side of the business --- …. To FOOD FIRST, Pharma Second, in seeking improved health outcomes in our new food efforts.

All of our products are tested on animals Our new focus in food is driven by our experiences feeding animals