2
• A short introduction to Darling Ingredients International
• Production and supply of Animal By-products
• Valorisation of by-products © i s t o c k . c o m • Demand drivers from the food industry
• Future opportunities 3
• Gelatin Global footprint: 5 continents • Casings Production facilities: Over 200 Food • Food Grade Fats Founded: 1882 • Heparin Listed: 1994 • Proteins • Fats Publicly traded: NYSE: DAR • Functional Proteins Principal segments: Three • Bone China Bodies Products: 400+ Feed • Bakery Feeds • Glue Industries served: Food, pet food, • Organic Fertilizers
restaurant, feed, pharmaceutical, • Plasmas • Hides fuel, fertilizer • Biofuels Employees: Approx. 10,000 Fuel • Green Gas Headquarters: Irving, Texas, USA • Green Electricity 4 5
• A short introduction to Darling Ingredients International
• Production and supply of Animal By-products
• Valorisation of by-products © i s t o c k . c o m • Demand drivers from the food industry
• Future opportunities 6 7
7
60% 66% 58% Meat Meat Meat 40% 34% 42% POULTRY SWINE BEEF By- By- By- products products products
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 – processes ~ 9 million mt of DAR the world’s meat by-products
...creating a tremendous opportunity for growth!
7 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 Development of ABP Processing 2000-2015 (EU-20 + NO/CH)
EFPRA Congress, Messinia, 3.6.2015/ Dirk Dobbelaere Folie 9/23 • June 2016 Volumes processed in member states
EFPRA Congress, Messinia, 3.6.2015/ Dirk Dobbelaere Folie 10/23 • June 2016 Destination of edible and category 3 fat
EFPRA Congress, Messinia, 3.6.2015/ Dirk Dobbelaere Folie 11/23 • June 2016 PAP and food grade protein destination Note: Gelatin not included
EFPRA Congress, Messinia, 3.6.2015/ Dirk Dobbelaere Folie 12/23 • June 2016 13
• A short introduction to Darling Ingredients International
• Production and supply of Animal By-products
© • Valorisation of by-products i s t o c k . c o m • Demand drivers from the food industry
• Future opportunities Creating the highest value product
For animal consumption
Cat. 3
4 categories of animal- by-products
For human For disposal consumption only (Cat. 1 & 2) Food grade
Optimizing raw material selection & processing Optimal valorisation 15
NVWA February 2012 16
NVWA February 2012 17
NVWA February 2012 18
NVWA February 2012 19
NVWA February 2012 20
NVWA February 2012 21
NVWA February 2012 22
NVWA February 2012 23
NVWA February 2012 24
NVWA February 2012 25
NVWA February 2012 26
NVWA February 2012 27
NVWA February 2012 Everything is used and not only as meat
But also as ingredients with: • Techno-functional • Bio-functional • Nutritional properties 29
Bones Lard Blood Skin Guts Hair Byproducts Rejects Manure Gelatin Purified fat Hemoglobin Gelatin Casings Protein Protein Meal Biogas Ash Protein Plasma Fat Heparin Fat Fat Biophospate Fat Fibrin Peptones 30
The gut room
1 metric ton 60 kg Mucopro powder and 250 gr heparin 31
• A short introduction to Darling Ingredients International
• Production and supply of Animal By-products
• Valorisation of by-products © i s t o c k . c o Demand drivers from the food
m • industry
• Future opportunities 32
• Clean and Clear replacing E-numbers label and allergens
• Sustainability Nose to tail approach
• Convenience easy preparing, portioning
• Healthy ageing joint health, bone health
• Quality sensory features & processing convenience 33 Clear labelling
Pork roulade 2 pieces Spiced pork (formed meat) EU Regulation 1169/2011 34 35
Cat 3 poultry meal
Cat 3 mixed meal
Carbonfootprint cat 3 meal Soybean meal Carbon footprint vegetable meal
Palm kernel meal LULUC emissions cat 3 meal LULUC emissions vegetable meal
Rapeseed meal Ponsioen&Blonk 0 1 2 3 4 2010
Carbon footprint (kg CO2eqper 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
Food grade fat Ponsioen&Blonk 2010 Cat 3 poultry fat
Cat 3 mixed fat Carbon footprint of fat
Soybean oil Carbonfootprint of oil LULUC emissions of fat Palm oil LULUCemissions of oil
Rapeseed oil
0 1000 2000 3000 4000 5000 6000
Carbon footprint (kg CO2eqper 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 Sustainability: the “nose-to-tail” approach: 37 where nothing is wasted and everything from the animal is celebrated.
Examples:
• Rind used in sausages
• Blood used in black pudding 38
2009 2011 2013 Processed meat market per region (2009-2013) 2010 2012 50 +3%
) 43 b 42
€ 4041 (
39
t 40 e k r Food a m 30 +8% * t
a +6%
e 22 22
m 19 20 18 19 18 d 16 15 1717 e +7% s +13% s
e 8 9 9 10 c 10 7 7 +15% o 6 6 r 4 5 P 2 2 2 2 3 0 Western Asia North Eastern Latin ME and Africa Europe Pacific America Europe America
* 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
. Portion control, standardization . Manufacture of high added value products . Upgrading of raw materials . Reduction of slicing losses
www.combinedmeat.com 40 Key drivers convenience & health: Rousselot’s gelatin range evolution
The approach is targeting 2 axes :
Functionality Reformulation
Bloom Reduction of fats, sugar, Viscosity calories in food Foaming properties Adjust food to target Specific gelling specific groups, ex: Texture kids elderly
Functionality for typical Reformulation of typical and innovative foods to answer issues with applications food texture and preservation 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 43
Lard, refined lard and packers lard
Tallow and refined tallow
Premier jus
Chicken and refined chicken 44 45 Impression of Raw materials for edible fats 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 47 48 49 50 51 52
• A short introduction to Darling Ingredients International
• Production and supply of Animal By-products
• Valorisation of by-products © i s t o c k . c o m • Demand drivers from the food industry
• Future opportunities 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 Darling Ingredients R&D program at a glance
Techno-functional Bio-functional Nutritional • Development of new • Development of active techno-functional proteins / ingredients, such as bio- • Marketing support (Feed, ingredients with new or active peptides, and gut Pet food) improved functionalities health promotors that can (water binding, gelling, replace antibiotics • Target group specific foaming, emulsifying) developments: • New hydrolysates / new or •Elderly • Understanding the techno- improved bio- •Sports functionality to replace functionalities, such as •Pets other ingredients by joint, bone and skin health •Animal species Darling ingredients, e.g. other hydrocolloids, sugar & fat replacement, reformulation Food is culture!