MATERIAL DATA SHEET DAIRY-BEST BAKING BUTTER 1. PRODUCT NAME: DAIRY-BEST BAKING BUTTER (UNSALTED)

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1 Page 1 of 5 July 2016 Revision number: 1. PRODUCT NAME: (UNSALTED) 2. PRODUCT CHARACTERISTICS Appearance Colour Odour& Taste Firm, smooth, texture without free moisture. Light, straw coloured Creamy, buttery. Free from off flavours or undesirable after-taste. 3. ALLERGENS Cow s Milk is present in all products produced on at the manufacturing facility. An Allergen Management Program is in place to address this 4. PRODUCT PACKED FOR : DAIRY-BEST (Pty) Ltd P.O. Box 272, George, 6530 Tel: +27 (0) Certificates are available on request: HACCP, R962 Food Premises, ZA Export Certificate 5. RAW MATERIALS / INGREDIENTS Ingredients Country of Origin Allergens Unsalted Butter (49.85%) South Africa Yes (Cow s Milk) Vegetable Fat (Palm Oil): 41.27% Malaysia No Butter Culture (8%) France No Butter Flavouring Germany No Emulsifiers (E306) Malaysia & Netherlands No Preservative: Natamycin South Africa No 6. PROCESSING: Mixing and heating of vegetable and dairy fats and adding the rest of the ingredients while blending Cooling before directly filling in bulk cardboard boxes lined with food grade plastic bags. 7. LEGISLATION - Foodstuff, Cosmetics and Disinfection Act, 1972 (Act no. 54 of 1972) - National Health Act, 2013 (Act no 61 of 2003) - Trade Metrology Act, 1973 (Act no 77 of 1973) - Labeling and Advertising of Foodstuffs (R146) March Emulsifiers & Stabilizers (R2527 of 1987) - Preservatives & Antioxidants (R1295 of 1997) - Edible Fats & Oils (R1316 of Aug. 1996)

2 Page 2of 5 July 2016 Revision number: 8. RELIGIOUS/ETHICAL/DIETRY STATUS: Kosher Certificate and Halaal LOC copies are available on request Halaal (S.A.N.H.A. certified) Yes Hindu suitable (no beef) Yes Kosher (Milchik Certified) Yes Lacto-vegetarian suitable (cow s milk) Yes Organic Certified No Vegan suitable (cow s milk) No Alcohol (residues) No Metal detection No Allium Genus (onion, garlic etc) No Egg or Egg products (Lecithin) No Added Fats & Oils (Vegetables) Yes Fish (& fish products) No Added Salt (Sodium Chloride) No Honey or Honey products No Antioxidants (Vitamin E) Yes Milk and Milk products Yes Artificial colouringeg: Sudan Red, Methyl Yellow No Pork, Beef, Chicken or Gelatine No Tartrazine, Aspartame Colourant No Soy or Soy Products No Celery, Mustard, Tree Nuts, Peanuts No Rennet (Microbial Coagulant) No Cereal, Gluten, Upine, Sesame Seeds, Yeast No Preservatives (Natamicyn) Yes Crustaceans, Fish, Molluscs or Derivate No Sulphur Dioxides or Sulphites No FlavourEnhansers (butter flavor) Yes Sweetners or added sugar No Herbal and Botanical Extracts (Alginate salts) No Irradated Ingredients, Herbs No 9. MICROBIAL REDUCTION STEP: Heating of mixture >72 C 10. PACKING SIZES: 25kg boxes, 5kg resealable buckets or 500grm plastic tubs 11. PACKAGING: Material Food grade approved. Free from taints and does not contain recycled material. Primary 40 micron. Blue tinted, food grade plastic bag fitted inside a cardboard box, machine filled, weighed and closed by hand by folding the bag by hand to close the content Secondary Cardboard boxes sealed with cello tape. No staples are used. Palletizing Wooden pallets fitted with carton liners. Stacking maximum of boxes: Max 8 layers high. Wrapped pallet with plastic Stacking of pallets is not allowed

3 Page 3of 5 July 2016 Revision number: 12 RESIDUE Records are available for viewing on site a) Antibiotics in full cream milk Method: TwinSensor SQA Procedures b) Mycotoxin(Afltoxin M 1 ) Method LC-MS/MS 005 c) Heavy Metals Method as specified for Aresnic, lead, copper and Cadmium Within specified residue limits of Reg for full cream milk. COA s from external cream suppliers: negative Max0.02mg/l as specified in Reg for milk Max levels/kg as specified in Reg: 500 applicable to dairy products/food Within specified limits of Reg. 247 and per supplier declaration d) Pesticides in raw milk and ingredients Method: DF01 SQA Procedures e) Recominant Bovine Somatotropin (rbst) SQA Procedures Declared free by raw material f) Genetically Modified suppliers organisms (GMO S) Frequency & Source Per tanker on site laboratory Per load from supplier Per Residue schedule at an external accredited laboratory Per Supplier contract or confirmation 13. PRODUCT SPECIFICATION: Chemical & Microbiological Parameters Testing Method Specifications/Average Value Frequency of Testing * Moisture Moisture balance Max 16% Per batch, Tested by Milk fat Vegetable fat * Total Fat * Total coliforms (ops) * E.coli Gerber Max Max Pour plate (Violet Red Bile MUG) < 10 cfu/g Neg./Not detected in 1g * Enterobacteriaceae (ops) Pour plate EMB Agar < 10 cfu/g * Yeasts &Moulds Pour plat < 50 cfu/g (Chloramphenicol Agar) * Total variable count Pour plate < cfu/g (Plate Count Agar) 50% 50% Per batch. Tested by Per batch. Tested by

4 Page 4of 5 July 2016 Revision number: 14. TRACEABILITY - Product name, Production date, BNR number (Batch no) and Use by dates printed onto each bag/box. PROD DATE: BNR 01/01 USE BY DATE: Batch numbers start from 1 at the beginning of each month and include the months production - Always include the batch number as well as the Use by Date/Production queries. 15. STORAGE AND DISTRIBUTION Keep refrigerated at < 6 C 16. SHELF LIFE Max 24 months from production date when stored at the above temperature. Use within 14 days from opening. 17. INTENDED USE As a pure butter replacer in the baking, ice cream, confectionary industry. 18. POSSIBLE ABUSE Breaking the cold chain may result in mouldy growth, the development of off flavours, tastes, appearance and texture deviations. The improper closure of the product and exposure to strong vapours or light may also result in one or more of the above mentioned deviations. 19. FOOD SAFETY STATUS This product is produced in a facility with a good food safety system in place which is continuously evaluated by internal as well as accredited 3 rd party auditors for compliance and continuous improvement. The product is declared fit for human consumption. No material safety data sheet (MSDS) is applicable

5 Page 5of 5 July 2016 Revision number: 20. ANALYTICAL RESULTS - CHEMISTRY a.) Dry Matter g/100g g/100g b.) Sugars:- Method SWM 008 Fructose <0.50 g/100g Glucose <0.50 g/100g Sucrose <0.50 g/100g Maltose <0.50 g/100g Lactose <0.62 g/100g Sugars Sum <0.62 g/100g c.) Cholestrol mg.100g Siliker France d.) Starch <0.05 g/100g Siliker Barcelona e.) Glyceamic Carbohydrates <2.50 g/100g Calculation SWP CHEM 030 f.) Protein 0.72 g/100g g.) Energy kj/100g Calculation SWP CHEM 030 Fatty acids Profile Siliker France Saturated Fatty acids g/100g Monosaturated Fatty acids g/100g Polyunsaturated Fatty acids 5.54 g/100g Trans Fatty acids 1.65 g/100g Omega 3 fatty acids 0.33 g/100g Omega 6 fatty acids 5.21 g/100g Omega 9 fatty acids g/100g h.) Total Dietry Fibre (TDF) <0.50 g/100g g.) Sodium (Na) mg/100g