Lance Layman, VP, Business Development, SugarCreek; and Millie Nuno, Sr. Marketing Manager, Food,...
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The Sous Vide Solution Perfect. Prepared. Proteins
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Transcript of Lance Layman, VP, Business Development, SugarCreek; and Millie Nuno, Sr. Marketing Manager, Food,...
The Sous Vide SolutionPerfect. Prepared. Proteins
Session Objectives* Improve your profitability by providing actionable
information on increasing share of consumers away from home food dollars
* Introduce you to SugarCreek
* Educate you on Sous Vide * Evolution, Process, & Benefits
* Provide solutions for BOH and FOH via Ampac
The SugarCreek Story
* Privately held $600 Million protein company* Celebrating 50 years in 2016* Do not market or sell our own brands* Decade long partnerships with several retailers and
national branded companies* Spotless record on Food Safety* Culinary driven, co-developer of “Brandworthy Food
Solutions”
Investing in Growth
Large Capacity Sous Vide
Want To Learn More…
Read more here: : http://www.nxtbook.com/sosland/mp/2015_10_01/#/0
What is Sous Vide?
* French term…”Under Vacuum”* Relating to or denoting a method of cooking food
slowly in a vacuum-sealed pouch at a low temperature, so as to retain most of the juice and aroma
* It is not “Boil in Bag”
It’s in the Bag
The Sous Vide Process Simplified
What is the Evolution of Sous Vide?* A cooking method first described in 1799 by Sir Benjamin Thompson…
and rediscovered in 1960s-1970s
* A rapidly growing topic on social media and projected to accelerate dramatically
* “Edge of Culinary Innovation” – Time Magazine 2010
* “#3 trend to watch” – Food Service Equipment/Supplies 2013
* “Top 5 food preparation method” – National Restaurant Association 2013, 2014, 2015
What is the Evolution of Sous Vide?
* Europe
* Fine Dining
* Fast Casual
* Retail
* Consumer
* United States
* Hospitality/Travel
* FSR/QSR
* FOH(prepackaged)/BOH
* Machine in-home
What are Benefits of Sous Vide Products?* Fully Cooked/Convenience* Perfect Texture/Tenderness* Perfect Flavor/Color* Less Shrink/Better Yields* Less Ingredients/Clean Label* Increased Shelf Life* Improved Nutrition
What are Benefits for Operators?
•Fully Cooked •Assembly
•Less Training•Cooks vs Chefs
•Time/Labor•Better Yields
•Less Training•Inventory Control
•Less Ingredients•Less Energy
•Menu Rotations/Refresh•Focus Front of House
•Quality of “Perfect”•Consistency
* Save Time/Labor
* Save Money
* Improved Execution
SugarCreek Gold Standard Items* Grilled Seared Chicken Breast* Seared Chicken Breast with Herb De Province* Whole Roasted Turkey Breast* Sliced Beef* Beef Provencal* Brazed Beef Top Blade* Brown Sugar Glazed Pork Shanks* Osso Buco* Lamb Shanks* Grilled Salmon* Roasted Slice Turkey Breast* Seared Chicken Margherita* Chipotle Pork Roast
To Summarize* Sous Vide trend is hot & accelerating* Sous Vide benefits are unparalleled for operators
& consumers* SugarCreek is currently operating the largest
capacity Sous Vide line in the U.S.* SugarCreek is not a co-packer…rather a provider
of Brandworthy Food Solutions* Our team is ready to co-develop culinary
solutions to add value to your brand/business
Flexible Packaging Innovation Concepts for Sous Vide
October 2015
Revolutionizing PackagingWe use our Imagination & Know-How to change the game of packaging.
FlexiblePackaging
Imagination & Know-How
Revolutionize Packaging
Broad Global Presence
Manufacturing Centers 16
Countries with Operations 8
People 2000
coextrusion film ● HD Flexo ● rotogravure ● adhesive lamination ● extrusion lamination ● premade pouch
Growing demand for Flexible Packaging format
Retail Packaging Concepts
15
20
25
30
35
0
10
5
14E
23
13
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2008
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Plastic Bags and Pouches market* Global (2008-18F)Billions of 2012 dollars
18F
31
17F
29
16F
27
15F
25
CAGR%(2008-18F)
Total
CAGR%(2013-18F)
6.7 7.7
Stand-up pouches (SUPs) – fastest growing at 8.1%
Continued shift towards flexible packaging
Lightweight
PortabilityShelf differentiation
$31B by 2018
Note: * Includes stand-up pouches (SUPs)Source: Smithers Pira, L.E.K. analysis
Flexible Packaging Growth and Market Size
Retail Packaging Concepts
Full front panel graphics - catch the consumers’ eyeNo need for secondary packaging, labels or paperboard sleeves
Shelf differentiation…
Printed laminated rollstock for either a flow wrapper or fold over pouch
Cook in packaging
Stand up pouchLamination or recyclable No. 2 Pouch
Store Drop Off program
Reclosable optionsLess materials:
SUP vs. tray, paperboard and shrink wrap
Shelf differentiation…
Shelf differentiation…
Packaging options for proteins and mealsMulti packsConsumer convenience!
HandlesEasy open
Shelf differentiation…
