1. Global Trade Exchange & Midwest Specialty Grains Conference Emerging Growth Markets for Specialty Grains and Soybeans Becky Starr Western Region Manager Cell – 916-995-7361 www.harvest-innovations.com Harvest Innovations--- Delivering Nature’s Ingredients for a Healthy Lifestyle!

2. HARVEST INNOVATIONS Specializes in Non-GMO, Organic, and Gluten Free Start with only Non-GMO or Organic beans, legumes or grains No chemical solvents, such as hexane, used at any stage of processing Certified Gluten Free Products with optimal nutrition, taste and functionality Leading technical expertise 2

3. Non-GMO and Organic Only 7% of Acres 3 USDA NASS 2013

4. U.S. Acres in Organics 4 USDA, National Agricultural Statistics Service, www.nass.u sda.gov

5. New Soy Protein Food Launches by Region The market for new soy protein- rich foods is very strong in the US and North American market, followed by the Asia-Pacific region where soy has long been recognized as a food staple Source: Mintel GNPD

6. Process designed to extract oil for industrial uses prior to WWII Food use of protein: 1958 - an after-thought Off flavor: a lingering problem Process is under scrutiny Negative Perception Loss of protein functionality and nutrition Solvent Extraction 6

7. What’s Up With Hexane? 7 Easily inhaled or absorbed through the skin, hexane has been recognized for more than 40 years to cause long-lasting and even permanent nerve damage in feet, legs, hands, and arms. People living near workplaces where hexane is manufactured or used, or near hazardous waste sites containing hexane, can be exposed when the solvent is released into the surrounding air. The FDA does not monitor hexane in foods, nor does it require companies to test for it. Independent testing commissioned by the nonprofit Cornucopia Institute created a stir in 2010 when it found hexane residues in soy oil, as well as in soy grits and soy meal.

8. Protein 50% - 75% Fat 5% – 10% Crude Fiber 2% - 3% TDF 16% Total Isoflavones 2,400 mcg/g PDI 15 - 65 Typical Product Characteristics 8

9. Examples of Non-GMO and Organic Soy Consumer Products MEAT ALTERNATIVES DAIRY ANALOGS SNACKS, CEREALS / BARS CONDIMENTS

10. RAW MILLED OR PREGELATINIZED: Non-GMO Corn Rice (Brown and White) Garbanzo Lentil (Red and Green) Black Bean Navy Bean Pinto Bean Buckwheat Amaranth Millet Quinoa (Red and White) Pea (Yellow and Green) Gluten Free Flours and Blends 10

11. Gluten Free – No Fad! >than 3 million Americans suffer from celiac; 95% undiagnosed. 7% - 8% of the U.S. population (20 million Americans) have some degree of sensitivity to gluten G-free diets popular with people suffering from auto immune diseases, including autism, ADD, irritated bowel syndrome and MS G-free growing among non-celiacs because they believe they “feel” better and perceive the practice is healthier Source: USDPALC

12. Why Do Consumers Buy Gluten Free Foods? 12 Source: Based 2013 Mintel Survey published in Bakery and Snacks: 17-Feb-2014

13. FoodCalorie s (kcal) Fat (g)Carbs (g)Fiber (g)Protein (g) Dry Pea Flour 3652652624 Lentil Flour 3531653325 Chickpea Flour 3877581122 Peanut Flour 42822311634 Potato Flour 35708367 Rice Flour 36618026 Corn Flour 36147777 AP Wheat Flour 364176310 WW Flour 3392731214 Macronutrient Content of 100 gm Samples of Various Flours 13 Source: USDA National Nutrient Database for Standard Reference

14. Pasta Nutritional Comparison Semolina Pasta a Brown Rice PastaRed Lentil Pasta Protein (%)13725 Carbohydrates (%)757666 Fiber (%)3.2516 Sodium (mg/100g)61510 Glycemic Index b 595029 a Data from USDA National Nutrient Data Base b Data from Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab Care 2008; 31(12)

15. Top 10 Reasons to Use PEAS, LENTILS, & CHICKPEAS in Product Innovation 15 1. EXCELLENT SOURCES OF FIBER. 2. GOOD SOURCES OF PROTEIN. 3. PEAS AND LENTILS ARE FAT-FREE, CHICKPEAS ARE LOW FAT. 4. PEAS AND LENTILS ARE SODIUM-FREE, CHICKPEAS ARE VERY LOW SODIUM. 5. GOOD SOURCES OF IRON. 6. EXCELLENT SOURCES OF FOLATE. 7. LENTILS ARE A GOOD SOURCE OF POTASSIUM. 8. LOW GLYCEMIC INDEX/LOAD INGREDIENTS. 9. GLUTEN-FREE. 10. RICH CULINARY HISTORY; FOUND IN SO MANY FLAVORFUL FOODS.

16. Alternative Grain and Bean Consumer Products

17. What’s Next?? Lupins? Urad Dal? Cranberry Beans? Teff?

18. Contacts Sales: barry.nadler@harvest-innovations.combarry.nadler@harvest-innovations.com (President) becky.starr@harvest-innovations.combecky.starr@harvest-innovations.com (West) Technical Information: wilmot@harvest-innovations.com soma@gandikota@harvest-innovations.com Customer Service and Sales Account Mgr: jennifer@harvest-innovations.com 18

19. Thank You for Your Attention 19