Label Commodity code(cons.unit): Commodity code (trade unit):

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1 1. ENERAL DETAILS Product title and contents: Pasta Pesto Legal name: Pasta salade Supplier: Bieze Label Commodity code(cons.unit): Commodity code (trade unit): Article number kg E-code: Producer: n.v.t. Supplier: n.v.t. Product description: Non-homogeneous mix of divers rough and/or fine cut ingredients in dressing. Niet- Homogeen mengsel van diverse grof en/of fijn gesneden ingrediënten in dressing. Name producer: Wernsing Feinkost mbh P.O. box and address: Postfach 1164 City and postal code: Addrup- Essen ermany Telephone number: 0049 (0) Fax number: 0049 (0) address: - Name supplier: Bieze b.v. P.O. box and address: Postbus 1101 alvanistraat 16 City and postal code: 3860 BC NIJKERK 3861 NJ NIJKERK Telephone number: 0031(0) Fax number: 0031(0) address: Info@bieze.nl QS: i.walraven@bieze.nl 2. INREDIENTS LIST/ RECIPE (%) / PRODUCTION FLOW / % Allergens ** Ingredients ( including functional additives with their E-number and/or original name, also technological additives when allergen Country of origin Vegetal origin * Animal origin * 1. ekookte pasta (hard tarwegries, water, 50 Tarwe/ ei Kip ei, eiwit) 2. Water 3. plantaardige olie Soja Soja 4. edroogde tomaten (tomaat, plantaardige 7,5 olie, zout, antioxidanten: natruimdisulfiet, ascorbinezuur, voedingszuur: citroenzuur) 5. Basilicumpesto (bacilicum 6261%, 4 plantaardige olie, olijfolie, zout, knoflook) 6. Suiker 7. Azijn 8. Kruiden en specerijen 9. Knoflook uienpoeder 11. Zout Pagina 1 van 8 ewijzigde veldcode

2 12. Soja Plantaardige eiwithydrolysaat Soja Raap, maïssoja 13. lucose 14. istextract 15. Maltodextrine 16. Stabilisator: xanthaangom 17. Smaakversterker: E Conserveermiddelen: E202/ E Aroma (bevat tarwe, soja) Tarwe, soja * Please mention here the name of origin (for instance: soy or chicken) ** Please mention here the name of containing allergens that must be labeled: By flavourings: please mention also the kind of (for instance: butterflavouring) Production Flow 3. INREDIENTS DECLARATION (package) according to 2003/89/E (including allergens) ekookte pasta 50% (hard tarwegries, water, ei, eiwit), water, plantaardige olie, gedroogde tomaten 7,5% (tomaat, plantaardige olie, zout, antioxidanten: natriumdisulfiet/, ascorbinezuur, voedingszuur: citroenzuur), basilicumpesto 4% (basilicum 6261%, plantaardige olie, olijfolie, zout, knoflook), suiker, azijn, kruiden, specerijen, knoflook, uienpoeder, zout, soja plantaardig eiwithydrolysaat, glucose, gistextract, maltodextrine, stabilisator: xanthaangom, smaakversterker: E621, conserveermiddelen: E202/ E211, aroma (bevat tarwe, soja). Pagina 2 van 8 ewijzigde veldcode

3 3a. SENSORIC CHARACTERISTICS / PICTURE Appearance: Dry, jelly, grave, fatty, not fatty, etc. Color: Please use also Pantone numbers Taste: Smell: Consistency: Texture/ Mouthfeeling Particle size/ division and bite Picture: Pagina 3 van 8 ewijzigde veldcode

4 4. NUTRITIONAL INFORMATION Values per: 100 g/ ml Energy 825 kj 197 kcal Total protein 3.3 Total carbohydrate whereof: 17.6 Sugars 4.7 Monosaccharids Disaccharids Polysaccharids (digestable) Polyols Total fat whereof: 12.7 Saturated 1.5 Mono unsaturated Poly unsaturated Trans fatty acids Linolic acid Cholesterol µg Alcohol % by vol. Ash Dietary fibre Sodium 0.8 Salt 700 Mg Vitamins Mg/µg % of RDI Minerals Mg/µg % of RDI The values are calculated / analyzed 5. PHYSICAL/ CHEMICAL STANDARDS Test Target Tolerance Dimension Method Measuring frequency Weight [g] ph 4,27 4% Water activity Fat [%] Dry matter non [%] fat Carbohydrates [%] Protein [%] Milkfat [%] Moisture content [%] Brix Pagina 4 van 8 ewijzigde veldcode

5 6. MICROBIOLOICAL STANDARDS Test Target at Tolerance Dimension Frequency Method BBD (best before date) Total count aerobic per 1,0 [g] ISO 4833 Total count anaerobic per 1,0 [g] Yeasts per 0,1 [g] ISO Moulds per 0,1 [g] ISO Coliforms per 0,1 [g] E. coli per 0,1 [g] Enterobacteriaceae per 0,1 [g] ISO 7402 Salmonella spp. per 25 [g] Campylobacter per 25 [g] Staphylococcus aureus per 1,0 [g] ISO B. cereus per 1,0 [g] Listeria monocytogenes per 1,0 [g] Clostridia perfringens per 1,0 [g] Mould toxins and bacterial toxins are not allowed in counts that can be harmfull for human health 7. STORAE CONDITIONS Storage instruction: Temperature: Relative moisture: Shelf-life (from production): Shelf-life (from delivery): See package +2 C - +7 C 35 days 21 days 8. PACKAIN Consumer unit: 1 bucket e-sign: Yes Number of consumer units: Variable Trade-unit: 1 bucket Packaging conditions: atmosferic, Production code: Weeknumber, day of the week (1-5), hour.hour, minute.minute Position code: Contents of packaging (or see appendix): 3.1 Content Composition Weight (grams) Thickness (µm or g/m 2 ) Measurements (mm) Sac Pot Lid Box 9. LEAL DEMANDS (SPECIFIC FOR PRODUCT) Pagina 5 van 8 ewijzigde veldcode

6 10. PRESENCE ACCORDIN TO DIET/ ALLERY/ INTOLERANCE Allergens 1. cow s milk protein nut oil - 2. lactose peanuts*? 3. chicken s egg peanut oil - 4. soy protein sesame 5. soy lecithin sesame oil 6. gluten glutamate 7. wheat sulphite (E220 - E228) + 8. rye 9. beef 10. pork 11. chicken 12. fish 13. shellfish and crustaceans 31. coriander 14. maize celery cocoa 16. yeast 34. carrot 17. legumes/pulses 35. lupine nuts*? 36. mustard - Sunflower seed? Benzoic acid and parabens (E210 E217)? Poppy seed? Cinnamon? * emaakt in een bedrijf waar ook pinda s en noten worden verwerkt + the article contains the mentioned substance (as an ingrediënt) or may contian the mentioned substance (through carry-over) - the article is free from mentioned substance (according to the prescription)? if there is insufficient information available or if the article contains just traces of the pertinent substance Ingredients (to enable a check on some critical points, please indicate here whether or not your product contains one or more of the ingredients listed below 01. milk constituents 06. wheat flour 02. milk powder 07. wheat meal 03. soy lecithin 08. wheat starch 04. soy flour 09. bread crumb 05. soy meal 10. egg yolk 11. BRC / IFS / EFSIS / HACCP / EUREPAP / ISO Quality system(s) BRC The supplier takes care of sending a copy of the most recent certificate and the report (in case of Private Label). If the supplier receives a new certificate and report, a copy will be sent to Bieze B.V. Pagina 6 van 8 ewijzigde veldcode

7 12. OTHER enetic modified parts: Radiated parts: Added micro nutrients: No No No 13. ADDITIONAL INFORMATION / WARNIN The product may contain. Best eaten cool; once opened keep refrigerated 14. PREPARATION INSTRUCTIONS SINATURE In case the product does not comply with the product specification, it can be refused by Bieze b.v. The minimal demands for the product are the legal demands. If a change in the product composition or packaging occurs, Bieze b.v. has to be notified before the product is offered to Bieze b.v.. In this case an adjusted version of the product specification needs to be send to Bieze b.v. If there are any inconsistencies between the content of this productspecification and the content of the commercial contract, the data in the commercial contract will be held as leading. SUPPLIER APPROVAL Bieze b.v. APPROVAL Name: Name: I.P. Walraven Position: Position: Quality manager Date: Date: Zie versiedatum Signature: Signature: Pagina 7 van 8 ewijzigde veldcode

8 APPENDIX 1 OF THE PRODUCTSPECIFICATION MO-INVENTORY Supplier: Bieze b.v. Name product: Pastasalade mediterraan Names of ingredients, flavourings and additives made from maize and / or soy beans IP non-gmo PCR Remarks yes no yes No Hereby we declare that mentioned certificates are available and on request of Bieze b.v. are open to inspection for all products with Private Label. Date: Place: Name: Position: Nijkerk I.P. Walraven Quality manager Signature: Pagina 8 van 8 ewijzigde veldcode