CONTACT:

Nick Weber
The Solae Company
314-659-3379
nweber@solae.com

Solae to Demonstrate On-trend Culinary Solutions at International Poultry Expo

ST. LOUIS, Jan. 23, 2008—With key trends signaling rising consumer demand for healthier foods, increasing ethnic variety and affordability, Solae will showcase insightful, innovative solutions from its platform of poultry and soy-based applications through a cooking demonstration to attendees at the International Poultry Expo (IPE) in Atlanta today.

Presented at the Poultry and Plate magazines’ booth, the experiential demonstration highlights how processors can deliver on these trends with items containing a combination of high-quality proteins from soy and chicken. Recipe samples will include: a Southwest Chipotle Chicken Burger; Mini Mediterranean Chicken Kebabs; and Thai Lettuce Wraps.

“Trends continue to emphasize consumers’ desire to improve the nutrition of their daily diet,” said Charlie Ross, Solae director of North America Marketing. “Moreover, research confirms that most consumers recognize soy as a healthy and nutritious ingredient for healthy foods, while their interest is growing for products with blended proteins such as soy and poultry. With this combination of data, the opportunities for poultry processors are endless, and Solae can provide application solutions, such as those in the cooking demonstration, to provide innovative and healthy products for consumers while also helping processors alleviate rising costs.”

Ross added that Solae soy proteins deliver:
• Increased profitability for poultry processors — Solae technologies, ingredient applications and food science experts deliver a combination of customized solutions that can deliver increased profitability and a level of support that is unmatched in the protein industry.
• Enhanced product quality — Solae’s soy proteins improve overall eating quality by retaining juiciness and succulence during extended holding time and reheating.
• Improved yields and marinade retention — Solae soy proteins can provide measurable increases in post-injection and post-cooking marinade retention for increased yields throughout cooking, cooling and reheating.
Ross noted another key trend for poultry processors to consider: according to the Nutrition Business Journal, the annual growth rate for the “healthy” foods in retail is growing 8 times faster than the rate of growth for standard retail products.

“Consumers are demanding healthy foods, and Solae’s soy-based solutions can help processors meet that demand,” Ross said.

Poultry and Plate magazines will deliver a one-hour consumer trends presentation at 9 a.m. on Jan. 23 and 24 at Room C108 of the Georgia World Congress Center. At 2 p.m. at the Poultry and Plate magazines booth (2122), a Solae chef will demonstrate how soy can be incorporated into meal themes discussed in the consumer trends presentation.

Several Solae representatives will be available for more information at booth 2223.

The International Poultry Expo is the largest poultry and egg trade show in the world, with more than 20,000 attendees from 90 countries.

Solae is the world leader in developing innovative soy-based technology to the food, meat and nutritional products industries. Solae provides solutions that deliver a unique combination of functional, nutritional and economic benefits to our customers. Headquartered in St. Louis, Missouri, USA, with annual revenue exceeding $1 billion, the company was formed through an alliance between Bunge Limited (NYSE: BG) and DuPont (NYSE: DD). For more information, visit www.solae.com.