Forward Looking Statements Certain statements in this presentation are forward-looking statements. The reader is cautioned that assumptions used in the preparation of such information, although considered reasonable by AGT at the time of preparation, may prove to be incorrect. Forward-looking statements involve known and unknown risks, uncertainties and other factors which may cause the actual results, performance or achievements of AGT (including its operating subsidiaries) to be materially different from any future results, performance or achievements expressed or implied by the forward-looking statements. Such risks and uncertainties include, among others, the actual results of harvests, fluctuations in the price of lentils and other crops, failure of plant, equipment or processes to operate as anticipated, accidents or labour disputes, risks relating to the integration of acquisitions or to international operations, as well as those factors referred to in the section entitled “Risk Factors” in the Annual Information Form of AGT dated March 24, 2016 which is available on SEDAR at www.sedar.com, and which should be reviewed in conjunction with this document. Although AGT has attempted to identify important factors that could cause actual actions, events or results to differ materially from those described in forward-looking statements, there may be other factors that cause actions, events or results not to be as anticipated, estimated or intended. There can be no assurance that forward-looking statements will prove to be accurate, as actual results and future events could differ materially from those anticipated in such statements. Accordingly, readers should not place undue reliance on forward-looking statements. AGT expressly disclaims any intention or obligation to update or revise any forward-looking statements, whether as a result of new information, future events or otherwise, except in accordance with applicable securities laws.

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AGT Foods Australia (TSX: AGT) www.agtfoods.com/au August 2016

Technical advantages of pulses in food for nutritive value

Hannah Avery - Senior Grain Merchant

Company Overview Global Company & Brands

• Global leader in pulse, staple food and food ingredient processing and distribution

• Merchandising offices and value-added processing facilities in Australia, Canada, USA, Turkey, India, China & South Africa

• Australia operations commenced in 2007

• European sales offices

• Russian origination office

• Global customer base

• Global HQ: Regina, SK, Canada

AGT Food and Ingredients Highlights

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Factors Influencing Pulse Demand

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Overview of Pulses GMO Free

Gluten Free

Low Allergen

Major Source of Protein & Fibre

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• High protein – High lysine (higher than cereals and oilseeds)

• High dietary fibre – Rich in insoluble fibre

• Low fat – Pea, lentils and faba beans: <3% – Chickpeas: <7%

• High micronutrients – Folate, iron, zinc, selenium, potassium,

magnesium, calcium and beta-carotene

Nutritional Characteristics of Pulses

Composition of Pulses

Moisture 7-14%

Protein 20-35%

Crude Fibre 3-14%

Sugars 3-8%

Ash 2-4%

Fat 2-4%

Starch 38 – 55%

Negative Factors of Pulses?

• Bloating

• Flatulence

• Long cook time

• Taste (Beany?)

Traditional Pulse Consumption

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Ful Medamas - Egypt

Hummus – Middle East

Feijoada – Brazil

Masoor Dhal - India

Baked Beans – Australia?

How to capture nutritional benefits of Pulses in the modern diet?

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Investment in Ingredient Platform

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• Investment in research and development key component to capturing customer sales opportunities

• Work to develop new applications/uses for pulse ingredients through collaborative research, commercialization & innovation initiatives and technology development

• Important to assist customers convert test quantities to sales quantities

Saskatoon SK R&D Centre Minot ND Production Facility

• Pulse ingredient production facility for the production of pulses flour, starch, protein and fibre for human food and petfood applications

• Processes for milling (fine and coarse), separation, de-flavouring, sterilization and packaging

Goal: Take Pulses Activities: Produce Ingredients Results: Food Company Products

Food Ingredient Platform • AGT has developed a business producing and supplying pulse ingredient flour,

starch, protein and fibre for human food, petfood, acquaculture and industrial uses

• Food companies reacting to customer demand for natural, non-GMO, gluten-free, high protein and fibre products and ingredients that are not soy or corn

• Leverages AGT strengths in origination and processing infrastructure and marketing and sales partners in the area

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Pulse Ingredients - How Are They Produced?

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Whole Pulses

Whole Pulse Flour

Split Pulses

Pulse Flour

Pulse Bran

Pulse Fraction

Pulse Protein

High Viscosity Pulse Flour

Traditional Formulation: Peanut Butter

Reformulated: Reduced Fat Peanut Butter with

25% Lentil Protein, 75% Peanut Butter

Pulses – Enhance Everyday Foods

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Source: Company research findings.

20% reduction

50% lower calorie

Traditional Formulation: 100% Durum Semolina Pasta

Reformulated: Pulse Inclusion 25% Lentil, 75% Durum

Pulses – Enhance Everyday Foods

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25% lower carbon footprint

100% increase in fibre

25% increase in protein Adapted from: Gan et al. 2011. Unpublished results, Agriculture and Agri-Food Canada;

U.S. Department of Agriculture, Agricultural Research Service. 2010. USDA National Nutrient Database for Standard Reference.

Traditional Formulation: 6% Wheat Crumbs

Reformulated: 6% Lentil Flour

60% Increase in Protein 50% Increase in Fibre 50% Reduction in Fat Enhanced Texture

Food Ingredients Changing the Category

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• General Mills, Kellogg’s and Post have all recently announced intentions to replace GMO ingredients, including soy and corn, in some of their products

• Demand for alternative flours, including pulse flours, estimated to outpace more traditional wheat flours throughout the food and beverage industry

– Forecast to grow almost 4x faster than wheat flours and ahead of other cereals and potato flour between 2012 and 2017 in North America and Europe in the sweet and savory snacks applications category

• Gluten-free foods expected to have sales of > $6.6 billion by 2017

• ~18 million Americans have non-celiac gluten sensitivity in addition to the 3 million Americans that suffer from celiac disease

• The global ingredient protein market is expected to reach $28.9 billion by 2020, with plant protein expected to continue accounting for the majority of the protein ingredient market.

Source: Canadian Institute of Food Science and Technology; Packaged Facts; Euromonitor; National Foundation for Celiac Awareness; Health Canada ; Grand View Research

Pulse Ingredient Product Launches – USA & Canada

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Source: Innova Market Insights January 2015 (US & Canada)

New Product Launches – Products with Pulse Protein

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New Product Launches – Products with Pulse Flours

Pulse Ingredients in Pasta

INGREDIENTS: Semolina, Grain and legume flour blend (lentils, chickpeas, oats, spelt, barley, egg whites, ground flaxseeds and wheat fiber), Niacin, Ferrous Lactate (Iron), Thiamine, Mononitrate, Riboflavin, Folic Acid

Source of Protein and Fibre

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Extruded Pulse Ingredients Snacks

3g Protein and 2g Fibre

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Animal Crackers and Spreads • Product concepts

• High protein low fat spreads

• Allergen free spreads

• Nutbutters

• Snack Packs – Animal cracker with spreads

• Benefits

• Non-GMO

• Clean label

• Gluten free crackers and spreads, allergen free

• High protein, high fibre, high micronutrients and energy

• All-natural, wholesome, sustaining on-the-go snack ingredient

• Sustainability and clean label benefits; low carbon footprint solution

• Product portfolio

• Deflavoured pulse proteins and flours

Animal crackers contain 8 g protein per 100 g serving Peanut-free Peanut butter contains 8 g protein per 100 g serving Reduced fat peanut butter contain 17 g protein per 100 g serving

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Gluten Free Animal Cracker

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Ingredient %

Faba Bean Flour V-6000 34.55

Butter 16.77

Brown sugar 14.79

Icing sugar 9.86

Faba Bean Protein 60 4.93

Milk 3.94

Vanilla extract 3.94

Corn syrup 3.94

Canola oil 2.96

Skim milk powder 1.97

Salt 0.79

Baking powder 0.39

Baking soda 0.39

Xanthan gum 0.39

Ground cinnamon 0.39

Total 100

Procedure • Sift together the flour, protein, salt, xanthan

gum, skim milk powder, cinnamon powder, baking soda and baking powder

• Place all dry ingredients, icing sugar, brown sugar, and butter in a food processor and mix until the dough has a coarse texture

• Add milk, vanilla extract, oil and corn syrup • Knead the mixture until a cohesive dough

forms • Chill the dough in fridge for 30 minutes • Roll the dough into sheet and cut out animal shape • Bake on baking sheet at 295°F for 30 minutes • 8g protein per 100 g serving

Peanut Free Peanut Butter

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Ingredients %

Deflavored Faba Bean Flour V-6000

54

Oil 32

Icing sugar 9

Water 5

Total 100

Procedure • Roast the flour in a pan on

medium-high heat for 5 minutes • Homogenize the flour with oil • Add water and sugar • Homogenize until all ingredients

are mixed together

• 8 g protein per 100 g serving

Reduced Fat Peanut Butter

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Ingredients %

Peanut butter 61.13

Deflavored Faba Bean Protein 60

20.38

Oil 8.30

Icing sugar 9.81

Salt 0.38

Total 100

Procedure • Mix the peanut butter in with

the roasted pea protein • Homogenize the mixture with oil • Add sugar and salt • Homogenize until all ingredients

are mixed together

• 17 g per 100 g serving

Faba Bean Crisps (60% Protein)

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Protein content per 28 g serving: 16.21 g

Ingredients %

Faba Bean Protein 60 96.5

Sugar 2.5

Salt 1.0

Total 100

Snack Clusters

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• Product concepts

• Clustered snacks

• Energy bars

• Granola bars

• Benefits

• Non-GMO

• Clean label

• Gluten free, allergen free

• High protein, high fibre, high micronutrients and energy

• All-natural, wholesome, sustaining on-the-go snack ingredient

• Sustainability and clean label benefits; low carbon footprint solution

• Product portfolio

• Pulse crisps and deflavoured pulse proteins and flours

Faba Bean Crisps contain 16 g protein

and 2 g dietary fibre per 28 g serving

Faba Bean “Crispies” Treat • Product concepts

• Crispies Treat

• Breakfast Cereal

• Energy bars

• Benefits

• Non-GMO

• Clean label

• Gluten free, allergen free

• High protein, high micronutrients and energy

• All-natural, wholesome, sustaining on-the-go snack ingredient

• Sustainability and clean label benefits; low carbon footprint solution

• Product portfolio

• Pulse crisps and deflavoured pulse proteins, fibres and flours

Faba Bean Crisps contain 7 g protein

and 2.5 g dietary fibre per 28 g serving

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Extruded Pulse Puffs • Product concepts

• Snack puffs

• Crisps

• Pellets

• Benefits

• Non-GMO

• Clean label

• Gluten free, allergen free

• High protein, high fibre, high micronutrients and energy

• All-natural, wholesome, sustaining on-the-go snack ingredient

• Sustainability and clean label benefits; low carbon footprint solution

• Product portfolio

• Pulse flours, fibres and proteins

5.2 g protein per 28 g serving

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Gluten Free Soft Cookie Ingredient %

Faba Bean Flour V-6000 31.88

Butter 26.56

Brown sugar 12.75

Egg 10.62

Semi-sweet chocolate chip

8.5

Icing sugar 6.37

Vanilla extract 2.12

Salt 0.53

Baking soda 0.42

Xanthan gum 0.25

Total 100

Procedure • Sift together the flour, baking soda and

xanthan gum • Place icing sugar, brown sugar, and butter

in a food processor and mix until uniform • Add the salt, egg and vanilla extract and

mix until well combined • Slowly incorporate the dry mix about ½

cup at a time, and keep on mixing • Add the chocolate chips and stir to

combine • Place the dough on baking sheets and

bake at 315°F for 10 minutes • 10 g protein per 100 g serving

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Australian Companies Producing Pulse Products

Lentil Burger

Nutritional Benefits - RECAP High Protein

High Fibre

Low Fat

High Micronutrients

AND Low Allergen & Gluten Free

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And if that isn’t enough to get you excited about using

pulse ingredients…

Lentil Cream Ale

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• Lentil Cream Ale uses 20 percent King Red Lentils which contribute a richness and depth of flavour, as well as a creamy well rounded body not otherwise found in a light 4% beer.

• Pale yellow in colour and naturally hazy like an unfiltered wheat beer with a subtle earthiness from the lentils that compliments the crisp graininess of the barley. The bitterness and hop flavour is restrained, but drinkers will find a refreshing lemon citrus note from the clean ale yeast.

• Lentil Cream Ale not only proves that great beer can be made from lentils, but refreshing light beer can also have flavour.