limito. the real taste of salmon!

LIMITO S.A.

WHO ARE WE?

Company established in 2004;

Employement – 250 people;

Capacity – 12.500 tons of raw material per year;

Increase of the turnover by 88% in 2015;

Major shareholders:

Paula Fish, Avallon (Private Equity Fund).

BRIEF HISTORY

2004

2011

2015

2

7

5

2005

2008

2012

2. Beginning of partnership with the biggest retailand HoReCacommercialnetworks in Poland.

3. Limito International started successfully export sales to the CEE and Baltic countries.

1. Limito was founded as atrading company, focus on the domestic market.

4. Private equity fund Avallon increased capital of Limito. 9

5. At the newly built factory in Grudziadz the first production was launched.

2012

10

6. Achieved two keycertificates : IFS & BRC.

8. Achieved BIOcertificate. First in Poland.

10. Paula Fish, processor of pelagic fish took over Limito.

7. Export sales to the EU countries(Germany, France, Italy, Denmarketc.) and marketes like: India, Japan, Australia or Lebanon.

9. Achieved ASC and MSC certificates . Processing of wildsalmon was started.

20132014

2016

1

3

4

6

8

WHERE ARE WE GOING?

Supplier of the highest quality products on the most demanding markets worldwide.

We specialise mainly in private labels and createthe Limito as innovative brand.

Our company takes the active role in the creation of food trends. In coming years we see Limito as a leader in the segment healthy and innovative food.

Our ambition is to be perceived as a recognized, reliable supplier on the customers’s mind. We support our partners with the knowledge we have.

CURRENT SALES STRUCTURE

GENERAL FACTORY INFO

The modern production plant with an area:

6.800 m2

On the ground of 30.000m2

Reserved area for extension of 35.000m2

Capacity 7 000 tons of finished products per year

Potential to increase of capacity about 10.000 tons

Products Range: Salmon, Trout and soon:

Cod, Tuna etc.

New Products Development Department

with own laboratory .

Quality control at every stage of

production

Regular,

independent

microbiological

testing by an

external laboratory

Weekly sensory evaluation of

products

Quality standards

IFS, BRC, HACCP, BIO, Kashrut, MSC,

ASC.

ONE OF THE MOST MODERN SALMON

PROCESSING FACILITY IN EUROPE

Products according to customer specification – “tailor made”;

Certified suppliers and well known business partners;

Flexibility.

QUALITY STANDARDS

LIMITO BRAND WORLDWIDE

Japan

Israel

Germany Italy

Italy

ItalyItaly

India

Israel

Japan

KEY CUSTOMERS

RETAIL

OFFER

PRODUCTS CATEGORIES

Fresh Frozen Smoked Marinated

PRODUCTION POSSIBILITES

FRESH FROZEN SMOKED MARINATED

FORM Fillet,portions, steaks.

Fillet,slices,

portions,steaks.

Fillet,slices,

portions.

Fillet,slices.

SIZE* 100g –1000g

100g –1000g

50g –1000g

50g – 1000g

PACKAGINGMETHOD

MAP IQF, vac MAP, vac. MAP, vac.

PACKAGINGKIND

Tray, foil. Bag, box, in strips ,

foil.

Sleeve, box,foil.

Sleeve, box,foil.

SALTING x x Dry saltedor injected.

Dry salted orinjected.

* other sizes according to clients requests

TOP PRODUCTS - PRIVATE LABELS

1. Cold smoked salmon slices – 100g, 200g.

2. Marinted salmon „Gravad”, slices in different tastes – 150g.

3. Hot smoked salmon portion – 125g.

4. Fresh salmon portion - variable weight.

5. Organic cold smoked salmon - 100g.

6. Salmon Trout cold smoked – 100g.

Cold smoked slices, hot and cold smokedportions;

Juicy flavor and natural color;

Traditional, natural method of smoking by using beech wood.

Produced from the highest quality Norwegian salmon

SMOKED SALMON

MARINATED SALMON

serving suggestion

Color pepper with dill-mustard sauce

Pesto with orange-mustard sauce

Dill with honey-mustard sauce

Slices selected from the best part of the salmon

Marinated Norwegian salmonwith sea salt 100 g

serving sugestion

MARINATED SALMON

Instead traditional salt used sea salt, which isa source of microelements.

BIO LINE

Organic Salmon, 100 g slices

Organic Salmon, 100 g portionhot or cold smoked

Organic Salmon, fresh or frozen

Norwegian Salmon fillet,

Trout,

Codfish

other fish.

Fixed or variableweight packaging

MAP PACKAGING FRESH

Norwegian salmon steak marinated in herbs

Norwegian salmon fillet portionsNorwegian salmon loin marinated in herbs

Norwegian salmon fillet, double portion

FROZEN SALMON

FROZEN SALMON – ECONOMY

Key Consumer Benefits:

Greater Moisture retention and product succulence

Flavour in every bite guaranteed

If combined with MW packaging quickly prepared in microwave = 3- 4 minutes and ‘no touch’

If in C PET MAP can also be oven cooked in packaging - again ‘ no touch’

Post-cook microwave smells of herbs and spices – not fish!

Key Retailer Benefits:

40% longer shelf life versus standard fresh portions with 11-12 days on delivery into retailer = Less Wastage

Improved formulation sees far less protein cook out (white exidate) versus current market versions

Wide range of year round/seasonal/special occasion flavours to keep consumers interested

NEW INVENTIONS - INFUSED MARINATED

Traditional

Garlic & Herb

Lemon & Dill

Sundried Tomato & Basil

Asian Flavours

Chilli and Lime

Thai

Mango, Chilli and Coriander

Honey & Soy

World Flavours

Curry

Bengali

Moroccan

Seasonal

Cinnamon Spiced Fruit (xmas)

Special Occasion

Brazilian Fish Stew

INFUSED MARINATED – TASTES OF THE

WORLD

Fixed or variable weight packaging

… AND MANY MORE POSSIBILITIES

Smoked salmon loin

Tuna loin Whole salmon fresh fillet

TARTARE

Most modern factory;

Highest Quality standards;

Super professional, dynamic and passionate team;

Customer oriented company;

Wide range of excellent quality products.

THINGS TO BE REMEMBERED

Thank you for your attention