HEALTH. for the NATION

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1 HEALTH for the NATION

2 INSPIRING TASTE

3 WHO WE ARE We are a leading global innovator in flavourings, essences and extracts and proprietary dairy ingredients. We have over 130 years of flavour experience across the food and beverage industry, developing high quality, innovative taste solutions to help you stay one step ahead of competition. We combine 130 years experience of flavour development with our unique Irish dairy heritage from parent company Carbery group, to create an exceptional array of taste solutions.

4 WHERE WE ARE UK HEADQUARTERS HIGH WYCOMBE, UK US HEADQUARTERS WAUCONDA, IL ROCHESTER, NY HAMILTON, OH BALLINEEN, IRELAND DAIRY CENTRE OF EXCELLENCE TRIESTE, ITALY SAMUT PRAKAN, THAILAND SAO PAULO, BRAZIL 50 SELLING IN OVER 50 INTERNATIONAL MARKETS 130 YEARS OF FLAVOUR EXPERTISE 1965 DAIRY EXPERTS SINCE 1965 IRL HEAD-QUARTERED IN CO. CORK, IRELAND

5 WHAT WE DO The technical journey We have a team of experts at every step, fuelling our innovation culture to deliver best in class taste solutions Food Science Sensory Science Flavour Analysis Flavour Creation Product Application Cross category expertise: Product Portfolio: BAKERY BEVERAGE NUTRITION CHEESE FLAVOUR SOLUTIONS NATURAL FLAVOURS DAIRY CONFECTIONERY SAVOURY SYNERGY PURE EXTRACTS AND ESSENCES DAIRY & CULTURED DAIRY FLAVOUR SOLUTIONS

6 HOW WE DO IT Our science-led approach provides comprehensive understanding of flavour from its generation in food to its perception during eating. We use sensory and analytical science to validate flavour performance across a full spectrum of food matrices and create flavours that taste authentic and enhance product performance. Sensory Our sensory scientists describe and quantify sensory challenges, impartially evaluate our unique solutions and provide evidence of significant improvement in sensory qualities. Flavour Creation Flavour creation interprets sensory and analytical research data to create a solution which can meet the sensory demands of the specific application. Sensory The function of our unique solutions is evaluated in final product to validate performance and demonstrate that it has met the customer s brief. Analytical Research and R&D Our analytical team can accurately identify and quantify the key taste and aroma compounds which define a flavour profile. This is performed using extraction techniques which are tailored around the specific food matrix. Application Applications experts evaluate the performance of the new flavour solution in application to assess technical and commercial suitability for market.

7 THE HEALTH TARGETS The facts: 1in3 Over 1 in 3 Children aged 2-15 are obese or overweight in the UK 5.1bn Cost to the NHS of obesityrelated diseases in X Most children in the UK are consuming 3 times their recommended daily amount of sugar every day The guidelines: Public Health England have set out their plans to tackle the obesity crisis by challenging the UK food industry to cut calories and sugar in a number of food categories. 20% Reduction in sugar of foods that contribute to children s sugar intake by the year % Reduction in calories of a diverse range of foods by the year 2024

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9 OUR PLEDGE TO THE NATION: We are fully committed to improving the dietary health of the nation by using our flavour technology and our unique dairy expertise to support reformulation of lower calorie products

10 THE JOURNEY TO BETTER HEALTH Our ongoing investment and innovative culture has allowed us to develop a deep understanding of the role of sugar and fat in complex base recipes. We go through a detailed process involving sensory and analytical science to ensure we hit the mark on taste every time. 1 The first step is to develop a recipe that is lower in sugar, fat and calories. 2 The reduced calorie product is put through its paces in analysis. Our expert team of sensory and analytical scientists identify a number of key flavour compounds that are lost which vary across a range of complex product matrices. 4 We use a combination of dairy flavour solutions and sweetness perception flavours to develop a new lower calorie recipe that doesn t compromise on taste.

11 3 We identify losses in flavour, sweetness and mouthfeel which is passed on to our expert team of flavourists and application technologists. No sweeteners Natural flavourings Authentic Dairy Taste GRASS-FED DAIRY Sweetness Perception Flavours For enhancing sweetness Dairy Flavour Solutions For enhancing body and mouthfeel 5 Final products are passed to our taste panel who validate our solution with a variety of sensory techniques. Natural Flavours For flavour direction SYNERGYS HEALTH FOR THE NATION TOOLBOX

12 OUR CROSS CATEGORY APPROACH

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14 BAKED GOODS BISCUITS & COOKIES UP TO 50% SUGAR REDUCTION BACKGROUND: SYNERGY SOLUTION Reducing the sugar content of biscuits and cookies significantly impacts on sweetness, indulgence and caramelised flavour notes. Using various analytical and sensory techniques we have been able to highlight the key flavour compounds that are lost and need to be built back using a flavour solution. Our flavour experts are then able to bridge the gaps in sensory qualities with a range of solutions focusing on indulgence, sweetness and baked flavour. COOKIES 50% REDUCTION IN SUGAR COOKIES 30% REDUCTION IN SUGAR Crunchy cookies ISB style cookies Cream filled Oat based Iced CASE STUDY: DIGESTIVE-STYLE BISCUITS: 30% SUGAR REDUCTION OVERALL FLAVOUR INTENSITY THE SENSORY CHALLENGE: Loss of sweetness Loss of flavour intensity Loss of indulgence CRUNCHY (TEXTURE) SWEETNESS THE SOLUTION Sweetness 0.1% Dairy 0.5% Biscuit 0.25% OATY FULL SUGAR 30% REDUCED SUGAR SOLUTION CARAMELISED / BROWN

15 BAKED GOODS CAKES, FILLINGS AND FROSTINGS UP TO 30% FAT REDUCTION, 30% SUGAR REDUCTION BACKGROUND: Reducing the calorie content of cakes has a significant impact on sweetness and aroma. Supported by sensory profiling we have been able to achieve both fat and sugar reduction in the same cake recipe without compromising on taste. Using a combination of dairy enhancers and flavour solutions, we have been able to build back sweetness and flavour loss occurring from fat and sugar reduction. SYNERGY SOLUTION: CAKES 30% REDUCTION IN FAT, 20% REDUCTION IN SUGAR Cake bars Traybakes Cupcakes & muffins Sharing cakes ICING AND FROSTING 20% REDUCTION IN FAT, 20% REDUCTION IN SUGAR Buttercream frosting Sugarpaste Fondant CASE STUDY: VANILLA SPONGE CAKE: 20% SUGAR REDUCTION, 15% CALORIE REDUCTION THE SENSORY CHALLENGE: Loss of sweetness Loss of baked aroma THE SOLUTION Dairy 0.5% Sweetness 0.1% GOLDEN BROWN COLOUR AROMA SWEETNESS FULL SUGAR / FAT SUGAR / FAT REDUCED SOLUTION

16 FILLINGS & INCLUSIONS FRUIT AND INDULGENT PREPARATIONS 30% REDUCTION IN SUGAR BACKGROUND: SYNERGY SOLUTION: Reducing the sugar content of fruit fillings and indulgent preparations has a significant impact on sweetness, flavour intensity and mouthfeel. With the addition of our sweetness perception flavour and adjustment to fruit flavour levels we have been able to replicate the profile of a full sugar fruit prep with 30% less sugar. FRUIT PREPARATION 30% SUGAR REDUCTION Blueberry prep Strawberry prep INDULGENT PREPARATIONS 30% SUGAR REDUCTION Indulgent preps Cream-based fillings Custard and curds CASE STUDY: BLUEBERRY FRUIT PREP: 30% SUGAR REDUCTION OVERALL FLAVOUR INTENSITY THE SENSORY CHALLENGE: Loss of sweetness Impact on flavour intensity THICKNESS/ MOUTHFEEL SWEETNESS THE SOLUTION Sweetness 0.2% Blueberry 0.15% (vs. 0.1% in full sugar) FLORAL FRUITY FULL SUGAR SUGAR REDUCED SOLUTION

17 DAIRY DAIRY DESSERTS UP TO 30% REDUCTION IN FAT, 30% REDUCTION IN SUGAR BACKGROUND: Reducing the sugar and fat in dairy bases has a significant impact on the flavour, sweetness and creamy mouthfeel. Using our unique dairy technology we are able to build back the creamy mouthfeel and indulgence whilst maintaining authentic dairy flavour. Paired with our sweetness perception flavour solutions we have the ultimate solution for sugar and fat reduction in dairy desserts. SYNERGY SOLUTION: FROZEN DAIRY 30% REDUCTION IN SUGAR, 30% REDUCTION IN FAT Vanilla ice cream Frozen yogurt Frozen desserts POTTED DESSERT Rice pudding Cream desserts Mousses Yogurts CASE STUDY: VANILLA ICE CREAM: 30% SUGAR REDUCTION, 23% CALORIE REDUCTION VANILLA THE SENSORY CHALLENGE: Loss of creamy taste and mouthfeel Loss of indulgence Loss of sweetness AFTERTASTE (LONG-LASTING) SWEETNESS THE SOLUTION: ICY TEXTURE CREAMY MOUTHFEEL Sweetness 0.1% Dairy 0.6% FULL FAT / SUGAR REDUCED FAT / SUGAR SOLUTION BROWN SUGAR

18 DAIRY & DESSERTS CHEESECAKE 30% REDUCTION IN SUGAR, 30% REDUCTION IN FAT BACKGROUND: SYNERGY SOLUTION A cheesecake is typically made up of 3 elements; the biscuit base, the dairy filling and the fruit or indulgent sauce topping. This presents a number of challenges including loss of sweetness, loss of mouthfeel and loss of flavour. Using our expertise and knowledge of sugar reduction in both dairy bases and bakery products, we have been able to achieve up to 30% reduction in sugar and fat across a complete cheesecake recipe. Fruit & indulgent Dairy-based fillings Biscuit base CASE STUDY: CHEESECAKE BASE: 30% SUGAR REDUCTION VANILLA THE SENSORY CHALLENGE: Loss of flavour (fruit or indulgent) Loss of creamy mouthfeel Loss of sweetness Loss of baked and dairy notes ACIDIC CREAMY TASTE THE SOLUTION Sweetness 0.3% Dairy 0.3% SWEETNESS INDULGENT MOUTHFEEL FULL SUGAR REDUCED SUGAR SOLUTION

19 SAVOURY READY MEALS AND SAUCES UP TO 60% REDUCTION IN FAT BACKGROUND: Some cuisines that are hugely popular in the UK such as Indian and Italian are traditionally associated with high saturated fat content due to the amount of cream, butter and cheese added. As manufacturers are now being challenged to provide reduced calorie alternatives, we have created solutions to mimic the taste and mouthfeel of these dairy ingredients with a significant reduction in fat. SYNERGY SOLUTION READY MEALS UP TO 30% REDUCTION IN FAT Pizza SAUCES UP TO 60% REDUCTION IN FAT Creamy curry sauces Bechamel sauce Dressings & Dips Mayonnaise CASE STUDY: BECHAMEL SAUCE: 20% CALORIE REDUCTION BUTTERY THE SENSORY CHALLENGE: Loss of creamy taste and mouthfeel Loss of dairy flavour intensity (e.g. cream, butter) INDULGENCE CREAMY TASTE THE SOLUTION: Cream 0.5% AUTHENTIC DAIRY TASTE COOKED MILK FULL FAT FAT REDUCED SOLUTION CREAMY MOUTHFEEL

20 APPLICATIONS BAKERY BISCUITS COOKIES CAKES & MUFFINS FROSTING PUFF PASTRY DAIRY DESSERTS CHEESECAKE ICE CREAM FLAVOURED YOGURT SAVOURY READY MEAL SAUCES PIZZA DIPS & DRESSINGS SUGAR REDUCTION 30% 50% 30% 20% 30% 30% 30% 30% CALORIE REDUCTION 15% 15% 10% 23% 17% 10% 21% To find out more about how we can partner with you to achieve nutritional improvement, contact our team of experts. E: T: +44 (0)

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22 WHY CHOOSE SYNERGY? Understanding flavour from pasture to plate Solutions to tackle loss in both flavour and mouthfeel Sensory panel validation Expert R&D and product application support Clean label declaration

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24 If you would like to discover more about our innovative range of flavours, extracts and concentrates please contact us: SYNERGY IRELAND SYNERGY FLAVOURS LTD CARBERY GROUP Ballineen, Co. Cork, Ireland T +353 (0) Hillbottom Road, Sands Industrial Estate, High Wycombe, Bucks. HP12 4HJ T +44 (0) E healthforthenation@synergytaste.com Ballineen, Co. Cork, Ireland T +353 (0) E info@carbery.com