1. Field Foods European Potato Purees

2. European Potato Purees Old World Recipes Meet New World Technologies Our Purees are:  Made from unique and delicious European recipes.  Quick and easy to prepare (Ready in 2 minutes).  Require no additional ingredients to prepare (Just water).  Formulated to stability in Food Service applications.  Gluten Free.  Lactose Free.  Easy to transport and store.

3. Fresh Weight vs. Dehydrated Weight  Our Complete Puree mix is convenient to transport and easy to store.  1 lb. of dry mix yields 6 lbs. of complete puree.  The dehydration process offers several advantages over the use of fresh ingredients:  Finished product is significantly lighter weight and more compact for ease of storage.  Reduced transportation costs.  The shelf life of our complete purees is approximately 17 times longer than that of fresh potatoes.  All ingredients are contained within a single “Ready-To-Prepare” package. Just add boiling water.

4. Preparation Times Our Complete Puree prepares significantly faster than whole or dehydrated potatoes.

5. Preparation Comparison Mashed Potatoes from Whole Potatoes Mashed Potatoes from Dehydrated Potatoes FIELD FOODS COMPLETE PUREE Time (min.) StepsTime (min.) StepsTime (min.) Steps 7.0Weigh, scrub, peel, wash. 1.5Measure water, milk, butter. 0.5Measure water. 23Boil potatoes until soft. 4.0Add salt and bring water to a boil. 4.0Bring water to a boil. 2.0Measure milk and butter. Heat in a saucepan. 3.5Open dehydrated potatoes, add milk, stir, and let set. Add butter, stir again. 3.0Open mix package, stir contents into boiling water. 1.5Mash boiled potatoes. 2.0Mix milk, butter, and potatoes. 35 Minutes Preparation9 Minutes Preparation 7.5 Minutes Preparation

6. Why Potato Granules Are Preferable to Potato Flakes  Contain free starch.  Requires gentle stirring to avoid lumpiness.  Easily becomes sticky due to release of free starch.  Mechanical mixing is NOT possible.  Poor Water Retention.  Water easily separates from the potato solids.  Does not stay fresh as long in heat trays.  Contain Minimal Free Starch.  Mechanical mixing is possible.  Better Water Retention.  Remains fresh longer.  No lumping, Remains fluffy.  Water + Granules can be added to replenish prepared purees.  Higher Density.  Smaller packaging allows for reduced transportation costs.  Quicker, Simpler, & Easier Preparation.  Superior for food service applications.  Longer stability with heat lamps/trays.  Excellent for preparation of large batches.  Easy preparation with mechanical mixers.

7. Our Puree Varieties Currently Available: Complete MixComplete Mix with Olive Oil Available Soon: SpinachTomato Mushroom Garlic and Olive Oil Mixed Vegetable

8. Foodservice Carton Packs 1.10 x 1kg bags / carton 2.5 x 1kg bags / carton 3.4 x 2.5kg bags / carton 4.2 x 2.5kg bags / carton We are offering our purees in the following foodservice carton packs:

9. For More Information Contact Us Mark Lyons - President mlyons@IdahoFrank.com Michael Lyons - Sales Coordinator malyons@IdahoFrank.com Tel: 925-609-8458 Idaho Frank Associates, Inc. 391 Taylor Blvd# 180 Pleasant Hill California 94523 USA Visit Us www.IdahoFrank.com