Mutti Tomaten - Catering Handbuch

In the heart of Emilia Romagna region, near Parma, Mutti has been putting its passion and innovation into processing tomatoes since 1899, and has been delivering taste and trusted products to the Italian tables for over 100 years. A passion made up of 100% Italian tomatoes and characterized by the utmost care in monitoring the whole supply chain: from selecting the best-suited varieties and monitoring fields, up to picking and packaging.

Mutti has a past full of history, innovation and quality: the inventor of concentrate tomato paste in tube and a product innovator with the launch of its Finely Chopped Tomato Pulp.

Mutti is also the first company that certifies all its products with the “Certified Integrated Production” label.

From now on Mutti’s tomatoes will undergo an extra check thanks to a close cooperation with WWF Italy to analyze and reduce the carbon and water footprint along its whole supply chain.

“Ou r mission is to take this fruit to its to p level...”

This sentence encompasses Mutti’s core values, namely the ambition of being the first brand to deal only with tomatoes. From a small farm to a company that has continually grown thanks to the passion of a family who has vouched for the quality of its products for over a century.

INDEX Finely Chopped Tomatoes - POLPA

1

Tomato Puree - PASSATA

5

Double Concentrated tomato paste DOPPIO CONCENTRATO DI POMODORO

9

Pizza Sauce - SALSA PER PIZZA

13

Cherry Tomatoes - POMODORINI

17

Baby Roma Tomatoes - DATTERINI

18

Peeled Tomatoes - PELATI

19

Diced Fresh Tomatoes - DADOLATA

23

Sugo Pronto Ristorante

24

Semi-Dry Tomatoes - POMODORI SEMI-SECCHI

25

FINELY CHOPPED TOMATOES

Polpa Description: Mutti Finely chopped Tomato is the result of the harvesting and processing of only Italian tomatoes, ripened under the warm Mediterranean sun, harvested and processed on the same day to preserve their freshness and fragrance. Mutti Finely chopped Tomato is a superior quality product that stands out from the average products on the market, precisely because it is finely chopped. Appreciated for its consistency, so that it is the tomato pulp preferred by Italians*, it combines and blends well in any type of dish. It has a high level of olfactory intensity, thus making for a product that gives the right flavor, fragrance and aroma to any dish prepared. Thanks to the quality of the tomato, with no added preservatives or flavors, Mutti Finely chopped Tomato maintains all its characteristics of extreme freshness even after cooking, retaining all the flavor of the genuine Mediterranean tomato.

Processing: According to a secret process, only the red part of the tomato is used, eliminating yellow and green parts. Following a rigorous selection process, tomatoes are peeled and chopped into very fine pieces. This process takes place within few hours after the harvest, in order to preserve the quality of fresh, just-picked tomatoes, respecting the strict standards of selection required by Mutti and by “Check Fruit”, a company leader in Italy in agribusiness’ certifications and inspections.

Recommendations for use: Normally used to prepare different types of sauce, it is recommended for various second courses too. It can be used to prepare lasagna or cannelloni, or even bruschetta and canapé, and it is perfect for pizza. The product blends uniformly with any dish prepared, offering a delicate aroma and flavor that matches the taste of even the most refined dishes.

Advantages of use: Mutti Finely Chopped Tomato is an extremely adaptable product. The possibility to use it as it is or cooked in different ways makes for a versatile product, that allows a variety of applications in many recipes. In any case, the distinctive taste of fresh tomatoes will make dishes unique, without hiding the flavor of all the other ingredients, but on the contrary exalting it to their best.

* Source: Nielsen data 2013

1

Laboratory Technical Analysis Laboratory Technical Analysis Brand

Optical Residue (Bx)

Acidity

Natural sugars

Colour (Gardner a/b)

Moulds

MUTTI

6,5

7,4

47.7%

2,31

16

Average competitors

6,5

10,1

43,1%

2,15

24

BRIEFINTERPRETATION: INTERPRETATION: BRIEF Optical residue: For Mutti Finely Chopped Tomato, the optical value is in line with ••Optical residue: For Mutti Finely Chopped Tomato , the optical residue value isresidue in line with the average value ofthe the average value of the competitors. competitors.

• Acidity: In the case of Mutti Finely Chopped Tomato, the value indicates that no acidification •has Acidity: In the case Mutti Chopped Tomato , theare value indicates that no acidification has occured; that is,deno occured; thatofis, no Finely preservative acidifiers added but only raw material at the right preservative acidifiershas are been added used, but onlycarefully raw material at the right of ripeness has been used, selecting gree of ripeness selecting thedegree best tomatoes, tested priorcarefully to processing the tomatoes,in tested prior to processing and approved in compliance with theof strict quality parameters of the Mutti andbest approved compliance with the strict quality parameters the Mutti laboratories.

The average value of thevalue competitors is quite different, even threshold 9,5, an inlaboratories.

The average of the competitors is quite different, evenexceeding exceeding thethe threshold of 9.5, of an indication of dication of the useorof poor quality the use of poor quality over-ripe tomatoes.or overripe tomatoes.

Natural sugars: In Mutti Tomato, this high value very high careful and thus indicates ••Natural sugars: In Mutti Finely Finely ChoppedChopped Tomato , this value is very andisthus indicates selection of the careful selection of the ripest fruits, and limited use of fibrous parts and yellow parts. The value ripest fruits, and limited use of fibrous parts and yellow parts.

The value of Mutti Finely Chopped Tomato reaches 47.7%, of Mutti Finely Chopped Tomato reaches 47,7%, decidedly superior to the average of the comdecidedly to the average of the competitors, and this attests to Mutti’sduring careful the selection of products during the petitors,superior and this attests Mutti’s careful selection of products harvesting and supply harvesting stages. and supply stages.

••Colour (Gardner a/b):a/b): In Mutti Tomato , thisTomato, value is very andisis closely linkedand to the Colour (Gardner In Finely MuttiChopped Finely Chopped thishigh value very high is previous closely linked to Values the previous parameter. thanwhen 2,0, not indicate tomato processed when not parameter. lower than 2.0 indicateValues a tomatolower processed yet ripe,a and therefore a tomato with a high yet ripe, and therefore percentage of yellow part. a tomato with a high percentage of yellow part.

Moulds:A A high mould identifies poor conservation quality of the ••Moulds: high mould indexindex identifies poor conservation and quality ofand the raw material.

In theraw casematerial. of Mutti Finely In the case of Mutti Finely Chopped Tomato, this value is very low, as the product is always treChopped Tomato, this value is very low, as the product is always treated with the utmost care both in the supply phase ated with the utmost care both in the supply phase and in the processing phase, with the best and in the processing phase, with theupstream. best tomatoes possible selected upstream. tomatoes possible selected

Sensory Analysis Sensory Analysis Analysis uncooked

2

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

IMPURITIES

DENSITY

BRIGHTNESS

INTENSITY

visual

olfactory

taste

MUTTI

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

AVERAGE COMPETITORS RED COLOUR

8

taste

AVERAGE COMPETITORS

Analysis oven cooked 1,2 1 0,8 0,6 0,4 0,2 0

olfactory

MUTTI

RED COLOUR

1,2 1 0,8 0,6 0,4 0,2 0

visual

Analysis stove-top cooked

visual

olfactory

taste

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

RED COLOUR

1,2 1 0,8 MUTTI 0,6 0,4 BRIEF INTERPRETATION: AVERAGE 0,2 COMPETITORS • Optical residue: For Mutti Finely Chopped Tomato , the optical residue value is in line with 0 the average value of the competitors.

• Acidity: In the case of Mutti Finely Chopped Tomato , the value indicates that no acidification has occured; that is, no preservative acidifiers are added but only raw material at the right degree of ripeness has been used, carefully selecting the best tomatoes, tested prior to processing and approved in compliance with strict quality parameters of the Mutti laboratories. The Range of evaluation from 0 Poor to 1the Excellent. average value of the competitors is quite different, even exceeding the threshold of 9.5, an indication of the use of poor quality or over-ripe tomatoes.

Kitchen Testing Kitchen Testing

• Natural sugars: In Mutti Finely Chopped Tomato , this value is very high and thus indicates careful selection of the ripest fruits, and limited use of fibrous parts and yellow parts. The value of Mutti Finely Chopped Tomato reaches 47.7%, decidedly superior to the average of the competitors, and this attests to Mutti’s careful selection of products during the harvesting and supply stages.

• Colour (Gardner a/b): In Mutti Finely Chopped Tomato value is very high and is closely Average MUTTI, this Finely linked to the previous parameter. Values lower than 2.0 indicate a tomato processed when not chopped Tomato Competitors yet ripe, and therefore a tomato with a high percentage of yellow part.

Quantitative evaluation Net weight in grams

4050

4100

• Moulds: A high mould index identifies poor conservation and quality of the raw material. dishes In theTotal case of Mutti Finely Chopped Tomato, this value is38 very low, as the product34 is always treated with the utmost care both in the supply phase and in the processing phase, with the best Number of dishes for kg of product 9,5 8,5 tomatoes possible selected upstream.

Number of dishes for kg of product MUTTI 1

AVERAGE COMPETITORS 0

2

4

6

8

Qualitative evaluation Appearance Combination Fragrance Taste Final evaluation

10

NUMBER OF DISHES MUTTI Finely chopped Tomato

Average Competitors

1 0,75 0,95 0,75 0,81

0,93 0,5 0,81 0,5 0,68

Qualitative Evaluation - Sensory Analysis 1,2 1 0,8 0,6 0,4 0,2 0

MUTTI AVERAGE COMPETITORS

Appearance

Combination

Range of evaluation from 0 Poor to 1 Excellent.

Fragrance

Taste 3

Recipe GRAMIGNA WITH PORK SAUSAGE Ingredients for 4 people: 150 gr of Mutti Polpa 200 gr of pork sausage 50 gr of onion 300 gr of Gramigna pasta 2 Tbsp. of extra virgin olive oil Some basil leaves Salt and pepper 1/2 glass of white wine Recipe: In a frying pan, brown the minced onion with olive oil and shell the sausage with a fork in it. When the sausage has browned, pour white wine and evaporate.

Add Mutti Polpa and cook for 15 minutes.

Cook the Gramigna pasta in salted boiling water for 10 minutes then drain and put it in a pan with the sauce. Sauté together for 2 minutes. Serve with Parmesan cheese.

Sales Format 1:1

g

FORMAT

NET WEIGHT

1Kg

790g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 6

130

13

10

11,8 x 10

EAN

SINGLE UNIT

12 x 30,5 x 20 8005110080005 CARTON

8005110080067

CODE 41100

3Kg 3Kg

2500g 2500g

Th x 3 Ct x 6

99 54

11 6

9 9

15,7 x 15,7 15,7 x 15,7

15,7 x 47,3 x 16 SINGLE UNIT 16,7 x 47,2 x 32 8005110070006 8005110070006 CARTON

8005110170235 8005110070105

CODE 41303 - 41306

5Kg

4050g

Th x 3

55

11

5

23,5 x 15,8

SINGLE UNIT

23,7 x 47,8 x 15,8 8005110100000 CARTON

CODE 41500 4

8005110100239

TOMATO PUREE

Passata Description: Made from only 100% Italian tomatoes, Mutti Tomato Passata is a smooth, creamy puree with a better consistency than the average: it is velvety and has a sweet and fragrant taste. Mutti Tomato Puree has a bright red colour, an intense flavor and does not have any impurity. In all the analysis that were carried out, it resulted to be a genuine, high quality product, totally in line with Mutti quality.

Processing: Mutti Tomato Puree is prepared using only Italian tomatoes, certified by both Mutti and “Check Fruit”, a company leader in Italy in agribusiness’ certifications and insepctions. The tomatoes are carefully selected during the harvest and the following processing phase, in order to consistently guarantee the true flavor of fresh tomatoes. Before processing, tomatoes undergo a rigid laboratory analysis, because they have to comply with strict parameters established by Mutti. Following this, tomatoes are processed to eliminate skin and seeds, which makes Passata unique in its category.

Recommendations for use: Mutti Tomato Puree is ideal to prepare all types of sauces, for first course pasta and rice dishes but also for a number of main course meat dishes. It is an extremely versatile product, which can undergo short or long cooking times, while always maintaining its organoleptic properties.

Advantages of use: The absence of skin and seeds makes for a consistent and creamy texture, decidedly superior to the average products in the market, standing out for its fresh, natural taste. The low level of acidity, the high intensity of the fragrance, and the excellent flavor guarantee absolute excellence in all the recipes prepared. Just a small quantity of Mutti Tomato Puree is able to give a perfect combination of color, flavor and fragrance that makes for an excellent base for any first course dish prepared. It is also excellent to prepare pizzas or canapés, without compromising its unique organoleptic characteristics of velvety texture and fragrant flavor.

5

Laboratory Technical Analysis Laboratory Technical Analysis Brand

Bostwick Acidity Natural sugars Colour Blotter Optical Residue (Bx) degree (cm) (Gardnera/b) mm/30’

MUTTI

10.6

5.0

Moulds

7.3

50.2

2.19

18

28

11

47

2.08

Out of range

28

Media 5.0 8.2 Competitors BRIEF INTERPRETATION:

BRIEF INTERPRETATION: • Optical residue: Mutti Tomato Puree presents a higher value than the average of the competitors. Given the average value of optical residue in residue: a tomato Mutti equalTomato to 4,5, the optical residue found Muttithe Tomato the residue found the products of the competitors, •present Optical Puree presents a higher valueinthan averagePuree of theand competitors.

Given the inaverage value of optical residue presentwein a can deduce quantity of fresh tomatoes to produce puree.found in the products of the competitors, we can deduce the quantity of fresh tomato equalthe to 4.5, the optical residue found in required Mutti Tomato Puree and1 kg theofresidue Mutti: O.R. (Mutti)/ O.R. (tomato) = 10,6 /4,5 = 2,3 . To have 1 kg of Mutti Tomato Puree, an average of 2,3 kg of fresh tomatoes are needed. tomatoes required to produce 1 kg of puree.

AverageO.R. Competitors: (average competitors) = 8,2Tomato /4,5 = 1,8.

To have 1 kg ofoftomato the competitors, an average Mutti: (Mutti)/ O.R.O.R. (tomato) = 10.6 /4.5 = 2.3 . To/ O.R. have(tomato) 1 kg of Mutti Puree, an average 2.3 kgpuree of freshoftomatoes are needed. of 1,8 kg of fresh tomatoes needed.

The proportion demonstrates that =a 1.8. largeToquantity fresh tomatoes is required for an producing Average Competitors: O.R.are (average competitors) / O.R. (tomato) = 8.2 /4.5 have 1 kg of of tomato puree of the competitors, average ofMutti 1.8 kg Tomat leading to a qualitatively superior product with greater density. A higher density means that the product can be diluted without of fresh Puree, tomatoes are needed. compromising its organoleptic characteristics of flavour, fragrance, colour. Viceversa, in other the quantity fresh tomatoes The proportion demonstrates that a large quantity of fresh tomatoes is requiredand for producing MuttiTomato Puree,cases leadingintowhich a qualitatively superiorofproduct with greater density. higherdilution density means thetoproduct canyield be diluted compromising its organoleptic characteristics of flavour,characteristics. fragrance, and colour.Vice versa, in other used isAlower, couldthat lead a lower of thewithout product, compromising its physical and organoleptic cases in which the quantity of fresh tomatoes used is lower, dilution could lead to a lower yield of the product, compromising its physical and organoleptic characteristics.

• Bostwick Degree: MuttiTomato Puree shows to be a well-balanced product in line with the average values of the competitors.

Acidity: The acidity Mutti valuesTomato resulted lower than of theproduct competitors, which noofacidifiers or preservatives were added to •• Bostwick Degree: Puree shows to the be aaverage well-balanced in line with the means averagethat values the competitors. product altervalues its natural Theaverage valuesofofthe thecompetitors, average of which our competitors areacidifiers markedly than the value of 9,5, •the Acidity: Thethat acidity resultedequilibrium. lower than the means that no or higher preservatives wereparameter added to the product that whichitsindicates the use ofThe poor quality or average over-ripe alter natural equilibrium. values of the of tomatoes. our competitors are markedly higher than the parameter value of 9.5, which indicates the use of poor • Natural sugars:tomatoes.

The result favours the Mutti product, which has a high index of natural sugars, demonstrating the careful and rigid selection quality or over-ripe •made Natural sugars The result Muttiharvested product, which has a high index natural sugars,ofdemonstrating

by Mutti in using only favours the bestthefruit, and processed at theofright degree maturity. the careful and rigid selection made by Mutti in using only(Gardner the best fruit, harvested and processed the right of Maturity.

• Colour a/b): In the Mutti products,at this valuedegree is always very high and is strictly related to the previous parameter. Only perfectly ripe •berries Colourcan (Gardner Mutti products, this value is always very highthan and is2strictly related theofprevious parameter.

Only perfectly ripe berries can give give the a/b): right In redthecolour to theTomato Puree.Values lower indicate thetouse under-ripe tomatoes, with a high percentage the right redparts. colour to the Tomato Puree. Values lower than 2 indicate the use of under-ripe tomatoes, with a high percentage of yellow parts. of yellow •• Blotter: The low low value indicates thatthat MuttiMutti Tomato PureePuree presents a very high capacity to absorbtowater withwater respectwith to the average Blotter: The valueofofthis thisparameter parameter indicates Tomato presents a very high capacity absorb respect to of thethe competitors.

This competitors. underscores that Mutti Tomato Puree be diluted without its organoleptic characteristics,its which would perhaps not be possible average of the This underscores thatcanMuttiTomato Pureecompromising can be diluted without compromising organoleptic characteristics, for the competitors’ products, which dilution lead to theproducts,for inevitable losswhich of quality of thewould product.lead Thistoparameter, as well,loss indicates the high of Mutti which would perhaps not beforpossible for thewould competitors’ dilution the inevitable of quality of density the product.

Tomato Puree, the result of the use of only the heart of the best tomatoes.

This parameter, as well, indicates the high density of Mutti Tomato Puree, the result of the use of only the heart of the best tomatoes.

• Moulds: In Mutti Tomato Puree and in the competitors’ products, this percentage is very low. In the legally established range that varies from 10% to 70%, • Moulds: In Mutti Tomato Puree and in the competitors’ products, this percentage is very low. In the legally established range that varies from such a low value means that the company has applied a very careful selection of the raw material in order to have a high quality, first choice product right from 10%start. to 70%, such a low value means that the company has applied a very careful selection of the raw material in order to have a high quality, the first choice product right from the start.

Sensory Analysis Sensory Analysis Analysis uncooked

olfactory

visual

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

AVERAGE COMPETITORS

Analysis stove-top cooked

olfactory

1,2 1 0,8 0,6 0,4 0,2 0

12

taste

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

MUTTI RED COLOUR

6

taste

MUTTI

RED COLOUR

1,2 1 0,8 0,6 0,4 0,2 0

visual

AVERAGE COMPETITORS

FLAVOUR FLAVOUR FLAVOUR

ACIDITY ACIDITY ACIDITY

olfactory olfactory olfactory

SWEETNESS SWEETNESS SWEETNESS

Range of evaluation from 0 Poor to 1 Excellent.

Range of evaluation from 0 Poor to 1 Excellent.

Range of evaluation from 0 Poor to 1 Excellent.

FRAGRANCE FRAGRANCE FRAGRANCE

visual visual visual

INTENSITY INTENSITY INTENSITY

IMPURITIES IMPURITIES IMPURITIES

DENSITY DENSITY DENSITY

RED COLOUR RED COLOUR RED COLOUR

1 1,21 0,8 0,8 0,61 0,8 0,6 0,4 0,6 0,4 0,2 0,4 0,2 0 0,2 0 0

BRIGHTNESS BRIGHTNESS BRIGHTNESS

Analysis oven cooked Analysis oven cooked 1,2 Analysis oven cooked 1,2

Kitchen Testing Kitchen Testing Kitchen Testing Kitchen Testing Quantitative evaluation Quantitative evaluation Net weight in grams Quantitative evaluation

Net weight grams Ideal dilutioninof the product Net weight in grams Ideal dilution of Total weight the product Ideal dilution Total weight of the product Total dishes weight Total dishes Number of dishes for kg of product Total dishes Number of dishes for kg of product Number of dishes for kg of product

1 1 1

0

5

10

Qualitative evaluation Qualitative evaluation Appearance Qualitative evaluation Appearance Combination Appearance Combination Fragrance Combination Fragrance Taste Fragrance Taste Final evaluation Tasteevaluation Final Final evaluation

MUTTI MUTTI AVERAGE MUTTI AVERAGE COMPETITORS COMPETITORS AVERAGE 20 NUMBER OF DISHES COMPETITORS 20 NUMBER OF DISHES 20 NUMBER OF DISHES

15

0 approximately 5 4 more dishes10 15used.

Mutti: per 1 kg of product Mutti: per 1 kg of product 0 approximately 5 4 more dishes10 15used.

Mutti: approximately 4 more dishes per 1 kg of product used.

MUTTI

Tomato Puree MUTTI Tomato Puree MUTTI 0,75 Tomato Puree 0,75 1 10,75 1 11 10,93 1 0,93 0,93

Qualitative Evaluation - Sensory Analysis Qualitative Evaluation - Sensory Analysis 1,2 Qualitative Evaluation - Sensory Analysis

1,21 1,21 0,8 0,8 0,61 0,8 0,6 0,4 0,6 0,4 0,2 0,4 0,2 0 0,2 0 0

Appearance Appearance Appearance

Combination Combination Combination

Fragrance Fragrance Fragrance

MUTTI MUTTI AVERAGE MUTTI AVERAGE COMPETITORS COMPETITORS AVERAGE COMPETITORS

Average Average Competitors Competitors Average 2500 Competitors 2500 0 2500 0 2500 0 2500 31 2500 31 12,4 31 12,4 12,4

MUTTI Tomato Puree MUTTI Tomato Puree MUTTI 2500 Tomato Puree 2500 750 2500 750 3250 750 3250 41 3250 41 16,4 41 16,4 16,4

Number of dishes for kg of product Number of dishes for kg of product Number of dishes for kg of product

taste taste taste

Taste Taste Taste

Average Average Competitors Competitors Average 0,5 Competitors 0,5 1 10,5 0,75 10,5 0,75 0,75 0,5 0,68 0,5 0,68 0,68

MUTTI MUTTI AVERAGE MUTTI AVERAGE COMPETITORS COMPETITORS AVERAGE COMPETITORS

13 13

7

Recipe PARMIGIANA EGGPLANTS Ingredients for 8 people: 2 kg of eggplants 150 gr of minced onion 1,5 liter of Mutti Tomato Puree 250 gr of grated Parmesan cheese 350 gr of buffalo mozzarella 1 Tbsp. of minced basil 1 handful of sea salt 300 gr of white flour Recipe: Wash and slice the eggplants. Put them in a colander with sea salt for 2 hours, in order to leave the bitter liquid inside the eggplants. Dry the eggplants with paper.

Pass them in to the flour and fry in olive oil. In a frying pan brown the onion with oil, add Tomato Puree and salt and cook for 5 minutes. Spread 1 oven plate with a little bit of tomato sauce then start with layers. First eggplants, second tomato sauce, third mozzarella cut in small cubes and Parmesan. Do it for four times.

Put the parmigiana in the oven for 30 minutes at 180° and serve like a main course.

Sales Format 1:1

g

FORMAT

NET WEIGHT

3Kg

2500g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 3

99

11

9

15,5 x 16

EAN

SINGLE UNIT

15,5 x 47,3 x 16 8005110193200 CARTON

CODE 61300 8

8005110193231

DOUBLE CONCENTRATED TOMATO PASTE

Doppio Concentrato di Pomodoro Description: Mutti introduced tomato concentrate on the market in the early 1900s, rapidly becoming the point of reference for Italian consumers* thanks to the high quality and flavor. In particular, Mutti Double Concentrated Tomato Paste stands out for the taste that makes it ideal for accompanying any tomato-based dish. Recent studies have shown that the percentages of vitamins (B1, B2, PP, C) and minerals such as potassium, phosphorus, iron, and calcium per gram of product are higher than any other tomato-based product. In addition to excellent flavor and high quality in line with the standards of all Mutti products, this product has a very high nutritional value. It contains large quantities of Lycopene, a powerful natural anti-oxidant that prevents the development of free radicals – that cause cellular ageing – thus helping our organism to defeat them.

Processing: Processing begins with the cultivation of tomatoes, which follows the rigid standards of limiting pesticide use and on the contrary fostering natural farming. Tomato Concentrate is obtained from the juice of only Italian tomatoes, which is processed according to a traditional, natural recipe to preserve all the organoleptic properties of the fresh tomatoes. Thus, only the heart of the raw material is extracted, to create a unique product with a bright red color, fresh fragrance and an intense flavor. The nutritional properties of the raw material are concentrated, increasing their values per gram and thus making Mutti Double Concentrated Tomato Paste a product that is richer in vitamins. In fact, more than 6 kg of fresh tomatoes are needed to produce 1 kg of Mutti Double Concentrated Tomato Paste.

Recommendations for use: Mutti Double Concentrated Tomato Paste is recommended for any pasta dish and is indicated in certain ethnic recipes such as Couscous and Paella or for the preparation of pizza, bruschetta, canapés, sauces, vegetable purees, and main course meat dishes and stews. The product therefore has a wide range of possible uses, standing out for a taste and flavor that makes it perfect for any type of tomato-based dish.

Advantages of use: This product’s versatility makes it easy and practical to use; just a few grams of the product give a unique color and aroma. Laboratory analysis highlights the uniqueness of this product, which in terms of fragrance, density, brightness, color and flavor is the unrivalled leader in the sector of tomato concentrates*.

*Source: Nielsen data 2013

9

Laboratory Technical Analysis Laboratory Technical Analysis Bostwick Optical Residue (Bx) Degree (cm) Acidity

Brand

Natural sugars

Colour (Gardner a/b)

Mould

MUTTI

28.8

10.5

7.3

50.3

2.48

32

Average Competitors

26.6

3.5

8.1

42.6

2.09

33

BRIEF BRIEFINTERPRETATION: INTERPRETATION: ••Optical Residue: Mutti Double the highest value, greatervalue, use of fresh tomatoes.greater We are able to determine Optical Residue: MuttiConcentrate Double has Concentrate hasindicating the highest indicating use of fresh the quantity ofWe freshare tomatoes to producethe a kilo of doubleof concentrate by taking into account to a tomato’s average optical tomatoes. able required to determine quantity fresh tomatoes required produce a kilo of residue (4.5), the optical residue of Mutti’sinto Double Concentrate and the average optical residue residue of competitors’ double concentrate by taking account a tomato’s average optical (4,5),concentrates. the optical reMutti: (Mutti)/O.R. (tomato) = 28.8/ 4.5 = 6.4 of fresh tomatoes areresidue required toofmake 1 kg of Mutti Double Concentrate. sidueO.R. of Mutti’s Double Concentrate and- 6.4 thekgaverage optical competitors’ concentrates.

Media Competitors: O.R. (competitors’ average)/ O.R. (tomato) = 26.6/ 4.5 = 5.9 - 5.9 kg of fresh tomatoes are required to make 1 kg of Mutti: O.R. (Mutti)/O.R. (tomato) = 28,8/ 4,5 = 6,4 - 6,4 kg of fresh tomatoes are required to make 1 competitors’ Double Concentrate kg of Mutti Double Concentrate.

The proportions indicate that Mutti’s Double concentrate requires a larger quantity of raw material, meaning the product is totally natural and Media O.R. (competitors’ average)/ O.R. (tomato) = 26,6/ 4,5 = 5,9 - 5,9 kg of fresh contains allCompetitors: the organoleptic and vitamin value of those 6 kg of fresh tomatoes. tomatoes are required to make 1 kg of competitors’ Double Concentrate proportions thathigh Mutti’s Double a larger quantity rawand material, •The Bostwick Degree: Thisindicate is particularly for Mutti’s Doubleconcentrate Concentrate, atrequires 10.5, indicating little fibre, peel andofseeds accurate meaning the product is totally natural and contains all the organoleptic and vitamin value of those selection of exclusively the hearts of tomatoes. kg of Mutti’s fresh tomatoes.

•6Acidity: product is far less acid than the competitors’ average as no acidifiers are added for preserving. Mutti’s product contains exclusively raw material at the right degree of maturity.

••Natural sugars: Mutti’s double contains natural sugars, more than its competitors. indicates Mutti’s Bostwick Degree: This isconcentrate particularly high50.3% for Mutti’s Double Concentrate, at 10,5,This indicating little exclusive use ofand tomatoes at and the right degree ofselection maturity. of exclusively the hearts of tomatoes. fibre, peel seeds accurate ••Colour (Gardner a/b):product Mutti’s product richer in colour, the fruit is picked exclusively when perfectly are ripe to ensure for the Acidity: Mutti’s is far isless acid thanindicating the competitors’ average as no acidifiers added tomatoes retainMutti’s their natural colour, without excessive amountsraw of green or yellow preserving. product contains exclusively material atparts. the right degree of maturity.

••Mould: Mutti’s DoubleMutti’s Concentrate features an extremely low percentage of mould as only the verymore best tomatoes arecompetiselected to Natural sugars: double concentrate contains 50,3% natural sugars, than its make Concentrate. tors.the This indicates Mutti’s exclusive use of tomatoes at the right degree of maturity.

• Colour (Gardner a/b): Mutti’s product is richer in colour, indicating the fruit is picked exclusively when perfectly ripe to ensure the tomatoes retain their natural colour, without excessive amounts of green or yellow parts.

• Mould: Mutti’s Double Concentrate features an extremely low percentage of mould as only the very best tomatoes are selected to make the Concentrate.

Sensory Analysis Sensory Analysis Analysis uncooked

10

20

taste

visual

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

AVERAGE COMPETITORS

Analysis oven cooked

olfactory

taste

MUTTI

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

AVERAGE COMPETITORS RED COLOUR

1,2 1 0,8 0,6 0,4 0,2 0

olfactory

MUTTI

RED COLOUR

1,2 1 0,8 0,6 0,4 0,2 0

visual

FLAVOUR FLAVOUR FLAVOUR

olfactory olfactory olfactory

SWEETNESS SWEETNESS SWEETNESS

ACIDITY ACIDITY ACIDITY

visual visual visual

FRAGRANCE FRAGRANCE FRAGRANCE

INTENSITY INTENSITY INTENSITY

IMPURITIES IMPURITIES IMPURITIES

DENSITY DENSITY DENSITY

BRIGHTNESS BRIGHTNESS BRIGHTNESS

1,2 1,211 0,81 0,8 0,6 0,8 0,6 0,4 0,6 0,4 0,2 0,4 0,2 0 0,2 0 0

REDRED COLOUR RED COLOUR COLOUR

Analysis stove-top cooked Analysis stove-top cooked Analysis stove-top cooked 1,2

taste taste taste

MUTTI MUTTI MUTTI AVERAGE AVERAGE COMPETITORS AVERAGE COMPETITORS COMPETITORS

Range of evaluation from 0 Poor to 1 Excellent.

Range of evaluation from 0 Poor to 1 Excellent.

Range of evaluation from 0 Poor to 1 Excellent.

Kitchen Testing Kitchen Testing Kitchen Testing Kitchen Testing Quantitative evaluation Quantitative evaluation Quantitative evaluation Net weight in grams

Net weight in grams Ideal dilutioninof the product Net grams Idealweight dilution of the product Total weight Ideal Total dilution weight of the product Total dishes Total weight Total dishes Number of dishes for kg of product Total dishes Number of dishes for kg of product Number of dishes for kg of product

Average Average Competitors Average Competitors 4500 Competitors 4500 20% 4500 20% 5400 20% 5400 79,2 5400 79,2 17,6 79,2 17,6 17,6

MUTTI DoubleMUTTI Concentrate DoubleMUTTI Concentrate Double4500 Concentrate 4500 20% 4500 20% 5400 20% 5400 86 5400 86 19,1 86 19,1 19,1

Number of dishes for kg of product Number of dishes for kg of product Number of dishes for kg of product 1 1 1 0 2 4 6 8 10 12 14 0 2 4 2 more 6 dishes8 per 1 kg 10of product 12 used.14 Mutti: approximately 0 2 4 2 more 6 dishes8 per 1 kg 10of product 12 used.14 Mutti: approximately

16 16 16

18 18 18

Mutti: approximately 2 more dishes per 1 kg of product used.

Qualitative evaluation Qualitative evaluation Qualitative evaluation Appearance Appearance Combination Appearance Combination Fragrance Combination Fragrance Taste Fragrance Taste Final evaluation Taste Final evaluation Final evaluation

MUTTI DoubleMUTTI Concentrate DoubleMUTTI Concentrate Double 1Concentrate 1 0,75 10,75 0,81 0,75 0,81 0,75 0,81 0,75 0,81 0,75 0,81 0,81

Qualitative Evaluation - Sensory Analysis Qualitative Evaluation - Sensory Analysis Qualitative Evaluation - Sensory Analysis 1,2

1,2 1,211 0,81 0,8 0,6 0,8 0,6 0,4 0,6 0,4 0,2 0,4 0,2 0 0,2 0 0

Appearance Appearance Appearance

Combination Combination Combination

Fragrance Fragrance Fragrance

Taste Taste Taste

MUTTI MUTTI MUTTI AVERAGE AVERAGE COMPETITORS AVERAGE COMPETITORS OF DISHES COMPETITORS 20 NUMBER 20 NUMBER OF DISHES 20 NUMBER OF DISHES

Average Average Competitors Average Competitors Competitors 0,75 0,75 0,43 0,75 0,43 0,62 0,43 0,62 0,55 0,62 0,55 0,57 0,55 0,57 0,57

MUTTI MUTTI MUTTI AVERAGE AVERAGE COMPETITORS AVERAGE COMPETITORS COMPETITORS

11 21

Recipe

LASAGNE WITH BOLOGNESE SAUCE

Ingredients for 8 people: For the Bolognese sauce: 200 gr of Mutti Polpa 50 gr of Mutti Double Concentrated Tomato Paste 250 gr of minced beaf meat 250 gr of minced sirloin porsk meat 100 gr of fresh bacon or sausage 150 gr of celery, carrots, minced onions 1 glass of full fat milk 1 glass of white wine 50 gr of butter 100 gr of extra virgin olive oil For the Béchamel sauce: 1/2 liter of full fat milk 30 gr of flour 50 gr of butter Nutmeg as required For the fresh pastry (lasagna): 500 gr of white flour 00 5 full eggs Recipe: In a casserole, brown the vegetables with butter and oil for 10 minutes. Add all the meats and fry for 10/15 minutes. Wet with white wine and evaporate it. Pour Mutti Double Concentrated Tomato Paste tomato paste and add it to meat, cook for 1 hour. Add the Mutti Polpa and cook for 30 more minutes. Add again salt and milk and mix well and cook for 15 minutes. Knead the flour with eggs and leave the dough in a fresh place for 1 hour. Roll out the pastry with rolling pin or pasta machine to obtain some layers of pastry (30 cm long and 20 cm large) and leave them 30 minutes to dry. Boil the milk with nutmeg. Melt the butter and mix it with flour. Wisk together milk, butter, flour, and boil for 5 minutes to obtain a creamy béchamel. Boil the layers of pastry (lasagna) in salted boiling water and in an oven plate put pastry layers first, followed by Bolognese sauce and parmesan and thirdly a layer of pasta again, to finish with béchamel sauce and parmesan. Repeat this for three times. On top of the layers, spread with Parmesan cheese and some small pieces of butter. Put in the oven for 45 minutes at 180° C.

Sales Format 1:1

g

FORMAT

NET WEIGHT

1Kg

880g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 6

130

13

10

11,5 x 10

EAN

SINGLE UNIT

12 x 30,5 x 20 8005110020001 CARTON

8005110020209

CODE 11100

3Kg

2150g

Th x 3

99

11

9

12,5 x 15,5

SINGLE UNIT

12,5 x 47 x 15,5 8005110010002 CARTON

8005110023231

CODE 11250

5Kg

4500g

Th x 3

55

11

5

23,5 x 15,8

SINGLE UNIT

23,7 x 47,8 x 15,8 8005110010033 CARTON

CODE 11500 12

8005110010057

PIZZA SAUCE

Salsa per Pizza Description: Mutti Pizza Sauce has distinctive organoleptic characteristics compared to the competitors in the sector, thanks to the highly selected raw material. The product was created to offer a valid gastronomic support to the food industries and large pizzeria chains. Mutti Pizza Sauce is made from only fresh tomatoes, with no additives or preservatives. Thanks to its consistency, it spreads uniformly over the pizza, giving just the right fragrance and color that makes pizzas unique in aroma and taste. Mutti Pizza Sauce maintains all the naturalness of tomatoes concentrated in just a few grams of product, making for a product well above the average in terms of quality. It is is also offered in a spiced version, which includes natural herbs such as oregano and fresh basil.

Processing: Made from 100% Italian tomatoes of the highest quality and it is GMO Free. Tomatoes are processed only in the summer in order to maintain all the natural aroma of fresh tomatoes. The careful selection carried out by our laboratories ensures that only the best fruits with the right degree of ripeness is used to produce Mutti Pizza Sauce.

Recommendations for use: Mutti Pizza Sauce was judged a perfectly balanced product, able to blend perfectly in oven cooking, at both high temperature and medium-low temperature. Thanks to its versatility of use both cooked and uncooked, the product is ideal for pizza as well as for bruschetta and canapĂŠs.

Advantages of use: Pizzas prepared using Mutti Pizza Sauce are tastier, inviting and unique as compared to those prepared using the products of the competitors. Moreover, thanks to the higher density of the product, Mutti Pizza Sauce can be diluted without losing its organoleptic characteristics. This means that a smaller quantity of product can be used per pizza with respect to the average of the competitors, while still maintaining high quality standards of flavor and taste.

13

Laboratory Technical Analysis Laboratory Technical Analysis Brand

Acidity

Natural sugars

Colour (Gardner)

MUTTI Classica

5

50,7

2,08

Average Competitors

7,1

42,2

2,07

BRIEF INTERPRETATION:

BRIEF INTERPRETATION:

• Acidity: In the case of Mutti Pizza Sauce, the decidedly low value indicates that acidification has not taken and therefore that preservative not been added but that • Acidity: In theplace case of Mutti Pizza Sauce, the decidedlyacidifiers low valuehave indicates that acidification has not only choice tomatoes have been usedacidifiers and processed the right ofonly maturity. takenfirst place and therefore that preservative have notatbeen addeddegree but that first choice

tomatoes have been used and processed at the right degree of maturity.

• Natural sugars: The result favours the Mutti product, with a high index of natural sugars, which shows the careful and strict selection made by Mutti in using only the best berries, se• Natural sugars: result favours thequality Mutti product, withapplied a high by index natural sugars, which lected with careThe respecting the rigid parameters the of company.

shows the careful and strict selection made by Mutti in using only the best berries, selected with care

the rigid quality parameters appliedthe by the company.

•respecting Colour (Gardner): For Mutti Pizza Sauce, Gardner colour values are in line with the average values of the competitors in the sector.

• Colour (Gardner): For Mutti Pizza Sauce, the Gardner colour values are in line with the average values

of the competitors in the sector.

Sensory Analysis Sensory Analysis Analysis uncooked

24

14

visual

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

Classica

Analysis oven cooked

AVERAGE COMPETITORS

olfactory taste

MUTTI

Classica

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

AVERAGE COMPETITORS RED COLOUR

1,2 1 0,8 0,6 0,4 0,2 0

olfactory taste

MUTTI

RED COLOUR

1,2 1 0,8 0,6 0,4 0,2 0

visual

Analysis stove-top cooked 1,2 1 0,8 0,6 0,4 0,2 0

visual

olfactory

taste

MUTTI

Classica

FLAVOUR

SWEETNESS

BRIEF INTERPRETATION:

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

RED COLOUR

AVERAGE COMPETITORS

• Optical residue: For Mutti Finely Chopped Tomato , the optical residue value is in line with the average value of the competitors.

Range of evaluation from 0 Poor to 1 Excellent.

• Acidity: In the case of Mutti Finely Chopped Tomato , the value indicates that no acidification has occured; that is, no preservative acidifiers are added but only raw material at the right degree of ripeness has been used, carefully selecting the best tomatoes, tested prior to processing and approved in compliance with the strict quality parameters of the Mutti laboratories. The average value of the competitors is quite different, even exceeding the threshold of 9.5, an indication of the use of poor quality or over-ripe tomatoes.

Kitchen Testing Kitchen Testing

• Natural sugars: In Mutti Finely Chopped Tomato , this value is very high and thus indicates Average MUTTI careful selection of the ripest fruits, and limited use of fibrous parts and yellow parts. The vaCompetitors Pizza Sauce Classica lue of Mutti Finely Chopped Tomato reaches 47.7%, decidedly superior to the average of the competitors, and this attests to Mutti’s careful selection of products during the harvesting and Net weight in grams 4100 4000 supply stages.

Quantitative evaluation Ideal dilution of the product

40%

0%

• Colour (Gardner a/b): In Mutti Finely Chopped Tomato , this value is very high and is closely weight 4000when not linkedTotal to the previous parameter. Values lower than 2.05640 indicate a tomato processed yet ripe, and therefore a tomato with a high percentage64 of yellow part.

Total dishes 44 • Moulds: A high poor conservation material.

Number ofmould dishesindex for kgidentifies of product 15,6and quality of the raw14,6 In the case of Mutti Finely Chopped Tomato, this value is very low, as the product is always treated with the utmost care both in the supply phase and in the processing phase, with the best tomatoes possible selected upstream.

Number of pizza for kg of product

MUTTI

Pizza Sauce Classica

1 0

2

4

6

8

10

12

14

16

AVERAGE COMPETITORS NUMBER OF DISHES

Mutti: approximately 4 more dishes per 1 kg of product used.

Qualitative evaluation Appearance Combination Fragrance Taste Final evaluation

Pizza Sauce Classica

MUTTI

Average Competitors

0,75 1 1 0,75 0,87

0,65 0,75 0,6 0,5 0,62

Qualitative Evaluation - Sensory Analysis 1,2 1 0,8 0,6 0,4 0,2 0

MUTTI

Pizza Sauce Classica

Appearance

Combination

Fragrance

Taste

AVERAGE COMPETITORS

Range of evaluation from 0 Poor to 1 Excellent.

The sensory analysis and quality tests were conducted on Classic Pizza Sauce, which differs from the spiced Pizza Sauce in which only natural ingredients such as basil, oregano, and onion are added.

25

15

Recipe PIZZA MARGHERITA Ingredients for 5 pizza (28 cm of diameter): 1 kg of flour for pizza 15 gr of fresh yeast 500 gr of warm water 6 tbsp. of extra virgin olive oil 30 gr of salt 10 gr of sugar 350 gr of Mutti Pizza Sauce already diluted 500 gr of buffalo mozzarella chopped Recipe: In a plastic bowl, mix the water with oil, salt, yeast and sugar. Knead the flour with the mix for 10 minutes. Divide the dough in five balls and leave them in a warm place for 4 hours. Spread the dough, spread over the pizza sauce, add buffalo mozzarella and cook in a professional wood oven for 2/3 minutes. The oven temperature should be about 350°C.

Sales Format 1:1

g

FORMAT

NET WEIGHT

1Kg

800g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 6

130

13

10

11,5x 10

EAN

SINGLE UNIT

12 x 30,5 x 20 8005110051289 CARTON

8005110551864

CODE 65100

5Kg

4100g

Th x 3

55

11

5

23,5 x 15,8

SINGLE UNIT

23,7 x 47,8 x 15,8 8005110551208 CARTON

8005110551222

CODE 65501

5Kg

4100g

Th x 3

55

11

5

23,5 x 15,8

SINGLE UNIT

23,7 x 47,8 x 15,8 8005110554209 CARTON

CODE 65500 16

8005110551239

CHERRY TOMATOES

Pomodorini Description: Being grown under the warm sun of Southern Italy, Mutti Cherry Tomatoes are extremely sweet and have an intense and fragrant flavor. Mutti Cherry Tomatoes are carefully selected to offer all the freshness of just-harvested cherry tomatoes all year round. They are soft and extremely tasty, ideal to add a cheerful touch and a typically Mediterranean flavor to your meals.

Processing: Following meticulous selection of the tomatoes, which starts right in the field, tomatoes undergo a further selection before being placed carefully in the tin. The tins are filled with tomato sauce to preserve the tomatoes and their original consistency.

Recommendations for use: As the skin of Mutti cherry tomatoes is light and has little consistency, they are ideal to make quick sauces or with fine fish or meat.

Sales Format 1:1

g

FORMAT

NET WEIGHT

3Kg

2500g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 6

55

5

10

15,5x 16,0

EAN

SINGLE UNIT

15,5 x 48,0 x 32,0 8005110553004 CARTON

CODE 55300

8005110553059

17

BABY ROMA TOMATOES

Datterini Description: Grape tomatoes (also known as Baby Roma or date tomatoes) are very tasty tomatoes with a distinctive elongated shape, featuring a sweet taste and fleshy texture. They derive from a special variety of grape tomatoes selected by Mutti for being particularly fleshy, sweet and with a fragrant smell.

The skin is fine and not very resilient. Made from 100% Italian tomatoes, Mutti Baby Roma Tomatoes are carefully selected and processed directly in the production zone and put directly in the tins, which are then filled with tomato juice. Mutti Baby Roma tomatoes provide more flavor, aroma, taste and sweetness to the dishes prepared, responding to the needs of Italian and international chefs who demand a product of unique quality.

Processing: Following a meticulous selection of the tomatoes, which starts right in the field, tomatoes undergo a further selection before being carefully placed in the tin. Then the container is filled with tomato sauce to preserve the tomatoes and their original consistency.

Recommendations for use: As the skin of Baby Roma Tomatoes is thin and light, they are ideal to make quick sauces or with fine fish.

Sales Format 1:1

g

FORMAT

NET WEIGHT

3Kg

2500g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 6

55

5

10

15,5x 16,0

EAN

SINGLE UNIT

15,5 x 48,0 x 32,0 8005110550720 CARTON

CODE 55200 18

08005110550737

PEELED TOMATOES

Pelati Description: Made from 100% Italian tomatoes cultivated in the typical tomato-growing zones of the south of Italy, specifically from the Region like Puglia and Campania. Mutti Peeled Tomatoes, a unique product thanks to the careful selection of the best fruits, are processed directly in the production zone and placed whole in the tins, which are then filled with tomato juice. A historical product in Mediterranean cuisine, whole peeled tomatoes have always been subject to special care by the producers, who seek to exalt the tomatoes’ organoleptic and nutritional properties with farming methods that respect of the environment and the strict quality parameters imposed by Mutti. Mutti Mediterranean Peeled Tomatoes are pulpier and more consistent than the average product of the competitors, and maintain all the naturalness of the just-picked tomato, giving consumers the pleasure of rediscovering a tomato that is consistent, full of flavour, delicate, and whole. Moreover, for the catering range a superior quality of peeled tomatoes has been selected with the maximum care to offer a product with consistent high quality: Mutti Gastronomic Selection Peeled Tomatoes.

Indeed this product provides more flavor, aroma and taste to the dishes prepared, responding to the needs of chefs who demand superior, higher quality.

Processing: Tomatoes undergo a strict selection which starts from the field and continues up to the peeling stage. Once tomatoes are peeled, they are carefully placed in the tins, which are then filled with a creamy tomato juice to preserve the tomatoes’ consistency.

Recommendations for use: Whole peeled tomatoes belong to the Italian tradition and thus they have always been used to prepare many different traditional dishes. Therefore they are perfect for consumers who love eating tomatoes in large or chopped pieces, with the true flavor of fresh tomatoes standing out. In particular Mutti Whole Peeled Tomatoes “Selezione Gastronomia” gives a unique touch of genuiness and quality to any course where they are used.

Advantages of use: Mutti Whole Peeled Tomatoes are extremely versatile and can be used both cooked and uncooked, chopped or whole, to match various types of dishes. The “Selezione Gastronomia” ones respond to the needs of those chefs who demand products able to maintain freshness and flavour even after long cooking times.

19

Laboratory Technical Analysis Laboratory Technical Analysis Optical Residue (Bx)

Product Integrity

Natural sugars

Colour (Gardner )

Moulds

Selezione Gastronomia

6,2

97,5%

48

2,5

28

Mediterranei

MUTTI

6,0

95,8%

45,2

2,2

30

Average Competitors

5,8

77,4%

42,3

2,1

27

Brand MUTTI

BRIEFINTERPRETATION: INTERPRETATION: BRIEF • Optical Residue: The optical residue of Mutti Peeled Tomatoes presents values somewhat

•higher Optical Residue: The optical residue of Mutti Peeled Tomatoes than the average of the competitors in the sector. presents values somewhat higher than the average of the competitors in the sector.

Soundness/Integrity: The integrity percentage of Mutti Peeled Tomatoes is remarkable equi••Soundness/Integrity: The integrity percentage of Mutti Peeled Tomatoes is remarkable equivalent to 95% but valent but more of higintegrity is, the for percentage of Gastronomia integrity forequivalet the Selection Gastronomia higher equimore higtois,95% the percentage the Selection to 97,5%,considerably valent considerably higher than that the tomatoes of thethe average competitors. than thattoof97,5%, the tomatoes of the average competitors.

Thisofmeans that Mutti applies utmost care not only in Thisselection means of that applies thecultivated utmost care not only in the selection of but thealso best material, the theMutti best raw material, according to rigid quality standards, inraw the processing cultivated according rigid quality standards, but in the processing ofthat theittomato, taking of the tomato, taking caretonot to ruin the product, leaving thealso tomato perfectly whole so maintains all its care not to ruin the product, leaving the tomato perfectly whole so that it maintains all its chacharacteristics of uniqueness and soundness. racteristics of uniqueness and soundness.

• Natural sugars: This value higher than the average of the competitors demonstrates how Mutti has always selected only the best tomatoes with thethan right the degree of ripeness.

• Natural sugars: This value higher average of the competitors demonstrates how Muthas always selected only the best tomatoes with the on right ripeness.

•tiColour (Gardner a/b): The colour of Mutti Peeled Tomatoes thedegree Gardner of scale is superior to that of the average of the competitors. demonstrates that Mutti applies an extremely rigorous process for the selection • Colour (Gardner a/b):This The colour of Mutti Peeled Tomatoes on the Gardner scale is superior of best harvested thecompetitors. right point to preserve their colour andthat freshness. tothe that ofberries, the average ofatthe This demonstrates Mutti applies an extremely •rigorous Moulds: process In Mutti Peeled Tomatoes thisofvalue veryberries, low, as also in the average the competitors, because for the selection the isbest harvested at theofright point to preserve Mutti always treats the fruits with the utmost care during both the supply and processing stages, selecting their colour and freshness. upstream the best tomatoes possible.

• Moulds: In Mutti Peeled Tomatoes this value is very low, as also in the average of the competitors, because Mutti always treats the fruits with the utmost care during both the supply and processing stages, selecting upstream the best tomatoes possible.

Sensory Analysis Sensory Analysis Analysis uncooked

20

16

taste

MUTTI Mediterranei

visual

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

AVERAGE COMPETITORS

Analysis oven cooked

olfactory taste MUTTI Selezione Gastronomia

FLAVOUR

SWEETNESS

ACIDITY

FRAGRANCE

INTENSITY

IMPURITIES

DENSITY

BRIGHTNESS

MUTTI Mediterranei

RED COLOUR

1,2 1 0,8 0,6 0,4 0,2 0

olfactory

MUTTI Selezione Gastronomia

RED COLOUR

1,2 1 0,8 0,6 0,4 0,2 0

visual

AVERAGE COMPETITORS

taste

INTENSITYINTENSITY

BRIGHTNESS BRIGHTNESS

Range of evaluation from 0 Poor to 1 Excellent.

Kitchen Testing Kitchen Testing Kitchen Testing Quantitative evaluation

FLAVOUR FLAVOUR

olfactory

SWEETNESS SWEETNESS

visual

ACIDITY ACIDITY

1,2 Analysis stove-top cooked 1 1,2 0,8 0,61 0,8 0,4 0,6 0,2 0,4 0 0,2 0

FRAGRANCE FRAGRANCE

taste

IMPURITIESIMPURITIES

olfactory

DENSITY DENSITY

visual

RED COLOUR RED COLOUR

Analysis stove-top cooked

MUTTI Selezione Gastronomia MUTTI MUTTI Selezione Gastronomia Mediterranei MUTTI AVERAGE Mediterranei COMPETITORS AVERAGE COMPETITORS

Range of evaluation from 0 Poor to 1 Excellent.

MUTTI

Mediterranei e S. Gastronomia

Net weight in grams Quantitative evaluation

Total dishes Net weight in grams Number of dishes for kg of product Total dishes Number of dishes for kg of product

MUTTI 2500 21 2500 8,5 21 8,5

Mediterranei e S. Gastronomia

Number of dishes for kg of product Number of dishes for kg of product 1 1

0

2

4

6

8

10

NUMBER OF DISHES

0

2

4

6

8

10

NUMBER OF DISHES

Qualitative evaluation Appearance Qualitative evaluation Combination Appearance Fragrance Combination Taste Fragrance Final evaluation Taste Final evaluation

MUTTI

S. Gastronomia

MUTTI 1 0,75 11 0,75 1 10,93 1 0,93

S. Gastronomia

MUTTI

Mediterranei

MUTTI 1 0,75 10,50 0,75 0,75 0,50 0,75 0,75 0,75

Mediterranei

Qualitative Evaluation - Sensory Analysis 1,2 Qualitative Evaluation - Sensory Analysis

1 1,2 0,8 0,61 0,8 0,4 0,6 0,2 0,4 0 0,2 0

Appearance

Combination

Fragrance

Taste

Appearance

Combination

Fragrance

Taste

Average Competitors Average 2500 Competitors 21 2500 8,5 21 8,5

MUTTI Mediterranei e Selezione MUTTI Gastronomia Mediterranei AVERAGE e Selezione Gastronomia COMPETITORS AVERAGE COMPETITORS

Average Competitors Average 1 Competitors 0,75 10,5 0,75 0,5 0,5 0,68 0,5 0,68

MUTTI Selezione Gastronomia MUTTI MUTTI Selezione Gastronomia Mediterranei MUTTI AVERAGE Mediterranei COMPETITORS AVERAGE COMPETITORS 17

21

Recipe PENNE ARRABBIATA Ingredients for 8 people: 350 gr of Penne pasta 400 gr of Mutti Peeled Tomatoes 2 pieces of garlic 4 Tbsp. of estra virgin olive oil 1 tsp. of minced basil 1 chili 1 Tbsp. of minced parlsley Salt Recipe: In a frying pan, brown the whole garlic and when it is colored take it off; add Mutti Peeled Tomatoes and cook for 30 minutes.

Then smash the cooked tomatoes with a fork and add chili, parsley, basil and salt.

Cook the Penne in salted boiling water for 9 minutes, drain and put in the frying pan with “arrabbiata” sauce. Sauté and serve.

Sales Format 1:1

g

FORMAT

NET WEIGHT

1Kg

800g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 12

72

6

12

11,8 x 10

EAN

SINGLE UNIT

12 x 40,5 x 30,5 8005110050008 CARTON

08005110050015

CODE 52100

3Kg

2500g

Ct x 6

50

5

10

15,7 x 15,7

SINGLE UNIT

15,7 x47,1 x 31,5 8005110043109 CARTON

8005110043024

CODE 51330

3Kg

2500g

Ct x 6

55

5

10

15,7 x 15,7

SINGLE UNIT

15,7 x47,1 x 31,5 8005110043000 CARTON

CODE 51300 22

8005110043017

DICED FRESH TOMATOES

Dadolata Description: 100% natural tomatoes, with no oil or seasoning. Mutti Dadolata gives the taste of the best fresh Italian tomatoes all year round.

Processing: Tomatoes are carefully selected during both the summer harvest and the processing phase, in order to consistently guarantee the true flavor of fresh tomatoes. Tomatoes are washed, diced when they are still fresh and put in jars filled with a light liquid that let the quality and color of the product to be admired. Once the jars have been closed, the product is pasteurized with a gentle treatment to preserve the original crunchiness of tomatoes.

Recommendations for use: Excellent with meat or fish, it is perfect to be drained and placed in a pan during the last few minutes of cooking. It can also be eaten cold, mixed with cold pasta, rice or spelt, salads or cheese.

Sales Format 1:1

g

FORMAT

NET WEIGHT

1Kg

1600g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 4

90

15

6

EAN

SINGLE UNIT

19,5 x 11,8 x 11,8 19,7 x 24,6 x 24,3 8005110170652 CARTON

CODE 44170

08005110170660

23

SUGO PRONTO RISTORANTE

Product Description: This is an excellent sauce made with Mutti Finely Chopped Tomatoes, olive oil, onions and pepper.

The flavor of tomatoes and the sweet smell of onions are particularly fresh. It is like a simple, authentic home-made product with a bright red color and the nice smell and taste of fresh tomatoes you can only find in Mutti’s products.

Processing: The sauce is made with Mutti Finely Chopped Tomatoes. By following a unique and secret process, the pulp of fresh tomatoes is finely chopped and seasoned with olive oil, onions and pepper before being put into packs and gently pasteurized.

Recommendations for use: Ready to use, it is suitable to season first and second courses, as well as to make various sauces.

Sales Format 1:1

g

FORMAT

NET WEIGHT

3Kg

2500g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Th x 3

99

11

9

EAN

SINGLE UNIT

15,0 x 15,5 x 15,5 15,2 x 47,3 x 16,0 8005110172014 CARTON

CODE 64303 24

08005110172151

SEMI-DRY TOMATOES

Pomodori Semi-Secchi Description: Fresh, healthy and ripe tomatoes picked, cleaned and dried to make them soft and juicy. Mutti Semidry Tomatoes are particularly fleshy and have a delicate aroma.

Processing: The tomatoes are carefully selected during both the summer harvest and the processing phase, in order to consistently guarantee the true flavor of tomatoes. Tomatoes are washed, cut into wedges while they are still fresh and placed in special ovens where they are dried. Once they have been dried, tomatoes are seasoned with aromatic herbs and put into jars filled with oil. Once the jars have been closed, the product is pasteurized with a gentle treatment to preserve the quality of the finished product.

Recommendations for use: Ideal as a starter and side dish, for pizzas, bruschette and sandwiches, as well as pasta sauces.

Sales Format 1:1

g

FORMAT

NET WEIGHT

1Kg

960g

EAN

PACKING - THX QUANT. X PALLET QUANT. X LAYER LAYERS X PALLET DIMENSION/PIECE DIMENSION/PIECE (CAN) cm.

(CARTON) cm.

Ct x 6

72

9

8

14,0 x 12,0

EAN

SINGLE UNIT

15,0 x 25,5 x 37,9 8005110550706 CARTON

CODE 57110

08005110550713

25

Recipe TAGLIATELLE WITH ROCKET AND MUTTI SEMI-DRY TOMATOES PESTO SAUCE Ingredients for 4 people: 150 gr of Mutti Semi-dry Tomatoes 300 gr of Tagliatelle 200 gr of rocket 3 pieces of garlic 50 gr of pine nuts 100 ml of extra-virgin olive oil 70 gr of grated Parmesan cheese 100 gr of parsley 100 gr of basil Recipe: In the mixer, mix together garlic, oil, rocket, pine nuts, parsley, Parmesan cheese and Mutti Semi-dry Tomatoes, in order to obtain a pesto sauce. Cook Tagliatelle in salted boiling water, then add the pesto sauce and serve

26

MUTTI S.p.A. Industria Conserve Alimentari Via Traversetolo, 28 43022 Montechiarugolo (PARMA) Italia tel. +39 0521 652511 - fax +39 0521 681011 www.mutti-parma.com