Introduction. History: The plant and officies of LYVEN are located at COLOMBELLES near CAEN in Calvados (FRANCE).

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1 Introduction History: The plant and officies of LYVEN are located at COLOMBELLES near CAEN in Calvados (FRANCE). LYVEN origin began in 1980 with a common research program between the French sugar group Saint Louis Sucre and the French Research Institute INRA based at Dijon. The idea was to give an added value to the sugar beet pulp thanks to a Solid State Fermentation process (SSF). The scientific program was successful because a higher protein content with a better digestibility could be obtained for the sugar beet pulp. Therefore, higher valued sugar beet pulp could be a strong competitor to the Soya Bean Meal. Unfortunately, in the period , worldwide SBM prices were very cheap, and the higher valued sugar beet pulp was no longer cost competitive. Nevertheless, an important know-how on Solid State Fermentation Technology had been built by the team of researchers. It was decided to use this technology for the production of enzymes, which were discovered into the higher valued sugar beet pulps. In 1989, LYVEN was born as an independent subsidiary of Saint Louis Sucre Group LYVEN was taken over in 2003 by the French family group SOUFFLET based in Nogent sur Seine. And since 2003, LYVEN has belong to the Ingredients Division of SOUFFLET group with A.I.T, its sister company. Active from the beginning of the cereals chain with collection, SOUFFLET also specialises in primary conversion : malting, milling and maize processing. These understanding and involvement in the cereals sector place SOUFFLET as a vital player on the world malt market and one of the main millers in Europe. International trading and specialities business (Ingredient Division) reinforce SOUFFLET expertise. To satisfy its customers, LYVEN has put in place a Quality Management System. LYVEN acquired in June 2006 the ISO Quality Management System Certificate, awarded by the licensed institution Bureau Veritas Certification. Activities: Production of enzymes from fungal microorganisms by Solid State Fermentation The enzyme production from microorganisms is generally done by Submerged or Liquid State Fermentation (LSF) in large fermentors (up to 300 m3). This fermentation technology is nowadays commonly used by the main enzymes producers, because it is well adapted to fermentation of aerobic bacterias. These aerobic bacteria produce amylases, proteases, cellulases, hemicellulases and other bacterial enzymes, which are the main usual enzymes found nowadays on the market.

2 process has several constrains and limits : the natural fungal development in mycelium form induces an increase of viscosity which prevents the solubilisation of oxygen. To solve these constrains, a shaking is made but it damages the quality of mycelium The fermentation in solid medium (SSF) is more adapted to fungal microorganisms. It consists in inoculating microorganisms on a solid medium which is water saturated. The Solid medium, which is a fermentation support, but also a good substrate for the fermentation, is generally sugar beet pulp or other grain products. LYVEN produces its enzymes by this process of SSF. SSF has existed for several centuries and is based on the conventional Asian and Japanese fermentation technology, called "koji". But LYVEN has developed an original SSF process which allows to ferment on thick layers in perfectly controlled and monitors fermentors. Then, enzymes are extracted by pressing the fermented medium. This SSF process has many advantages compared to the liquid fermentation. It allows LYVEN to have a better productivity, a lower investment cost, a quicker fermentation, a more efficient concentration and more concentrated enzymes juices. Furthermore, thanks to a good solubilisation of oxygen during the fermentation process, microorganisms can produce more side activities : larger types of enzymes in larger quantities. This is the main explanation of the LYVEN success story! Organization: LYVEN is working through six independant entities: The microbial laboratory : - selects, maintains and improves the best suited microorganisms for the required applications., - defines the optimum composition of solid medium (or best recipe of the fermentation substrate) and the best combination of the fermentation conditions (T, duration, ph,

3 The production plant : moisture, ) to improve the growing of the strains and the enzymes production, - controls and validates the microbial quality of all fermentation steps as well as the final products according to the standards. The production plant produces the enzymatic concentrates by : - doing the preculture of strains for the inoculation of industrial fermentors, - preparing the medium for enzymatic production, - monitoring the fermentation process, - collecting the medium after fermentation and by extracting the enzymes (washing and pressing), - purifying and concentrating the produced enzymatic juices, - spraying-off to get powder or granulated products from liquid products. The production plant prepares the final products by : - formulating the products in liquid, powder or granulated forms at different concentrations, - packaging final products, - shipping the goods. The analytical laboratory : defines and controls the enzymatic activities : - all along the fermentations, - in the final products, - the storage stability of the products, - in the samples coming from microbial and applications laboratories.

4 The applications laboratory : - studies the extraction and purification of new enzymatic products, - formulates the enzymatic products in terms or activities and compositions as well as the physical forms (liquid, powder and granulated) in agreement with each application field and the requirements of customers, - supports the commercial department with a technical assistance to customers using our enzymes. The commercial department : The administrative department : - listens to LYVEN customers needs and requirements, - advices and takes part in some process developments, - promotes and sales the different formulations produced by LYVEN, - builds a worldwide LYVEN distributors network for the main LYVEN outlets. - is in charge of the commercial management, human resources and financial department of the company.

5 Soufflet Group The Soufflet Group is an agribusiness which is mainly involved in the processing of two cereals, barley and wheat, both within France and the European Union (EU), and in the Commonwealth of Independent States (CIS). A key player The Group is France s leading privatelyowned cereal collection company, and is also a supplier, service-provider and partner to the agricultural and Vineyard industries. A key operator in the global malt market, and one of Europe s leading flour-milling companies, it is also present in the initial-processing markets for maize, rice and dry vegetables. A wealth of different markets The Soufflet Group is also a significant player in international Trading of cereals, oilseeds and dairy products. It markets a vast range of Rice and Pulse Processing destined for various types of customers: traditional producers, food manufacturers, catering companies and retailers. Synergies producing optimum quality All of these different fields of intervention represent a competitive asset for the Soufflet Group, and account for much of its success: its strategy of vertical integration and

6 mastering the various stages of the production process helps to create synergies and optimise performance, and provides invaluable guarantees of quality. (From 08/01/20011 to 06/30/2012.) Soufflet is an agro-industrial group, and an expert in barley and wheat processing, specialising in first-stage processing; it is a major player, both in Europe and worldwide. Details 2012 figures AGRICULTURE Sales m 4,001 - of which Exports em 2,160 Exports 54 % Workforce 3,895 - of which France 2,751 - of which foreign 1,144 Collection of cereals and protein-rich oil plants, and distribution of products for Agriculture. Details 2012

7 figures Sales m 1,810 The Group s Flour Milling Division firstly processes wheat, then prepares and markets flours to meet the many different quality requirements of its various types of customers: traditional bakeries, flourusing industries, supermarkets, export, etc. Its nine production units are geographically well-distributed, and it benefits from the expertise and reputation of two prominent companies: Moulins Soufflet in France and Ceres in Belgium. Traditional bakeries The Flour Milling Division offers a range of highquality flours for traditional bakers, and develops a full range of services and tools tailored to their needs, to help them expand their business: personalised

8 frontages, communication media, advertising material, training courses in sales and merchandising, etc. To develop the talent of independent traditional bakers, the Division has created two brands that enjoy strong recognition and are much appreciated by consumers : Baguepi in France and Le Boulanger Artisan in Belgium. Moulins Soufflet also produces and distributes innovative preparations via its Mélior range of mixes. Flour-using industries Flours made to order using traceable production processes, product specifications developed in association with its industrial customers, rigorous product formulation requirements that go hand in hand with a high degree of flexibility (Moulins Soufflet s laboratories can replicate all kinds of breadmaking conditions): the Division s distinctive characteristics and strength are attributable in large measure to its close cooperation with Soufflet Agriculture and Soufflet Ingrédients. In Moulins Soufflet, each of its various customer segbe they industrial bakeries, biscuit manufacturers or delicatessen producers finds a business partner who is fully informed about their own specific activity. Supermarkets Moulins Soufflet offers a number of flours and readymade mixes designed specifically for mass marketing. The Division supplies the retail market with bagged flour and preparations for bread-making machines, mainly under distributor brand names. Our flour mills also supply the supermarkets own in-store bakeries. Exports Lastly, the Flour Milling Division is heavily involved in exporting, via its subsidiary companies Grands Moulins de France (GMDF) in the case of France, and UBEMI in Belgium. The Division places particular emphasis on the quality of its flours, and has developed a flour quality

9 charter, which is intended to guarantee that customers take delivery of the best products on the market at all times. The Soufflet Group s Trading Division (Soufflet Négoce) is specialised in the sourcing, transportation and export of cereals, oilseeds and dairy products. Soufflet Négoce markets cereals and protein-rich oil plants for the food-processing industry. The Division s activity is focused on products originating in Europe and the Black Sea coastal regions. By virtue of its expertise, the company is qualified to certify product quality at source. Specific solutions In addition to supplying agricultural raw materials, Soufflet Négoce designs and implements sourcing and logistics solutions to meet each customer s specific needs, requirements and constraints, notably via the strategic positioning of its port silos. Risk management As a major player in French and European cereal exports, the Division has developed sophisticated risk management expertise (covering markets and products), enabling it to arrange the best marketing scenarios, and at the same time guarantee its customers a high level of service. This know-how is backed by Soufflet Négoce s position within the Soufflet group, enabling the Division to benefit from a thorough knowledge of the

10 cereals sector.