Drink Well & Evidence Base

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1 Drink Well & Evidence Base The science behind finished juice products with 30% less sugar, achieved through sugar reduction technology Martin Walsh Managing Director, Dohler UK Supported by:

2 Naturally Reducing Calories Two Innovations in Unison

3 Agenda Sugar Reduction Technology (SRT & SIT) Fermentation Non-alcoholic fermentation concepts Conclusion 3

4 Two Technologies Sugar Reduction Technology (SRT & SIT) Fermentation 4

5 Key Challenge to the Food and Beverage Industry! Pressure on the Food and Beverage Industry to reduce calories Sustainability Fight for agricultural area of the world: energy vs. food Sugar reduction with maintainance of palatable taste Consumer demand for low calorie products fulfilling highest taste expectations Cost Engineering 5

6 Flavour Solutions for Sugar Reduction 2 new routes SRT: Sugar Reduction Technology replacing of max. 20% brix while maintaining taste and ingredient list SRT Sugar Reduced sugar, reduced cost same taste cost cost SIT: Sweetness Improving Technology replacing 30-50% sugar by HIS and profile balancing flavour SIT Balanced taste profile cost SIT HIS Sugar cost sweetness onset overall sweetness intensity metallic scratchy after taste 6

7 Sweetness Improving Technology (SIT) Sugar Reduction Technology (SRT) 7

8 High Intensity Sweeteners applicable for Sugar Reduction Reduction of Sugar Artificial HIS Natural HIS Acesulfame K Alitame Aspartame Cyclamate Neohesperidine Neotame Saccharin Sucralose Stevia Reb A SG 95 variations 8

9 Sweetness Improving Technology (SIT) for Artificial HIS * Advantages of High Intensity Sweetener - cost efficient - reduces calories to a significant level - What used to be cost driven is now health Disadvantages of High Intensity Sweetener - taste (undesired aftertaste with metallic, scratchy notes) - artificial - Negative press Benefits of the combination of SIT and HIS with Sugar The SIT and artificial HIS help to transfer your high intensity sweetened product to a sugar-like profile and reduces the recipe cost. Applied in a 50:50 (on sweetness intensity) combination of SIT + HIS with sugar allows superior taste with much reduced costs and calories. Due to miscellaneous parameters in RTD products Döhler can provide you with a great Know-How in applying the sweetness improver Natural Flavouring (Sugar, SIT) * SIT also proves to be highly efficient to impose sweetness profiles in 100% HIS sweetned products 9

Sweetness Improving Technology (SIT) for Stevia Advantages of Stevia - natural sweetener -

source of sweetness Benefits of the SIT for Stevia The SIT helps to transfer products that are to

aftertaste and enhancing the body. The flavour status remains on a natural level.

10 Sweetness Improving Technology (SIT) for Stevia Advantages of Stevia - natural sweetener - zero/low calories Disadvantages of Stevia - taste (undesired aftertaste) - not usable as sole source of sweetness Benefits of the SIT for Stevia The SIT helps to transfer products that are to a significant extend sweetened with stevia to sugar-like profile by covering the undesired aftertaste and enhancing the body. The flavour status remains on a natural level. The combination of SIT and suitable Stevia is to replace 50% sugar in full calorie products Natural Flavouring (Sugar, SIT) 10

results within Carbonates, Flavoured Water, Aqua Plus, Coffee drinks and protein drinks With our

11 Carbonated Softdrinks Döhler Sensory Results Pairwise Preference Test Stevia sweetened product Stevia sweetened product with SIT Stevia based 60 % 56 % 40 % 44 % Orange Cola *So far best results within Carbonates, Flavoured Water, Aqua Plus, Coffee drinks and protein drinks With our Döhler Sweetness Improving Technology for Stevia 11 Source: Döhler Sensory & Consumer Science, December 2010

12 Sweetness Improving Technology (SIT) Sugar Reduction Technology (SRT) 12

Sugar Reduction Technology (SRT) Advantages of sugar - most common sweetener with best sensorial results - known and

price of sugar - high calorific value with increasingly negative reputation Benefits of SRT Sugar Replacement Technology

Ingredient list remains unchanged for flavoured products, the added natural flavour is in most cases covered by according

13 Sugar Reduction Technology (SRT) Advantages of sugar - most common sweetener with best sensorial results - known and accepted for centuries as natural sweetener Disadvantages of sugar - expensive sweetening solution with dependence on the price of sugar - high calorific value with increasingly negative reputation Benefits of SRT Sugar Replacement Technology helps to reduce the sugar content by 10-30% while maintaining the same taste. Ingredient list remains unchanged for flavoured products, the added natural flavour is in most cases covered by according declaration. Due to our profound understanding of beverage formulations we guarantee the best possible integration in your individual recipe Natural Flavouring (Sugar, SRT) 13

Sugar Reduction Technology (SRT) Tasting Session Carbonates Orange Lemon

detected between the samples (significance level α=0,05) CR0042709 with

Reduction Technology CR0033279 Regular Lemon Lemonades 1,5 Brix saved 24

14 Sugar Reduction Technology (SRT) Tasting Session Carbonates Orange Lemon Orange Sodas 1,0 Brix saved 24 Consumers no significant difference detected between the samples (significance level α=0,05) CR with Sugar Reduction Technology CR Regular CR with Sugar Reduction Technology CR Regular Lemon Lemonades 1,5 Brix saved 24 Consumers no significant difference detected between the samples (significance level α=0,05) 14

15 In a nut shell! SRT + Sugar Stevia + Sugar Artifical HIS + Sugar reduce the sugar content by 10 30% maintaining same taste unchanged ingredient list + Sugar Reduction Technology (SRT) replace ~50% sugar sugar-like profile natural status + Sweetness Improving Technology (SIT) replace ~50% (-100%) sugar reduced calories superior taste 15

16 Agenda Fermentation Non-alcoholic fermentation concepts Conclusion

17 Agenda Fermentation Non-alcoholic fermentation concepts Conclusion

18 Fermentation Technology of the every day life with 100 s of years history Cider Sourdough tea Whiskey Beer Crème fraîche Salami Tequila Tofu Vinegar Cheese Vanilla Kefir Miso Soy sauce Bioenergy Yoghurt Penicilin Olives Pickled vegetables Wine Quark Sauerkraut Buttermilk Tabasco 18

Reason why fermentation Fermentation a wide

Preservation/Stabilizing of Food previously

Production of desirable substances which are

Development of flavours generating new flavours

19 Reason why fermentation Fermentation a wide range of possibilities 1. Preservation/Stabilizing of Food previously used to enhance the shelf life 2. Production of desirable substances which are necessary e.g. antibiotics, food additives 3. Development of flavours generating new flavours e.g. tee, coffee 4. Production of energy biogas plant for renewable energy What comes next? 19

Microorganism library with more than 2.500 strains 3.

20 Fermentation but non-alcoholic Non-alcoholic fermentation possibilities at Döhler 1. State-of-the-art fermentation and bioprocess technology 2. Microorganism library with more than strains 3. Development of non-alcoholic fermented bases from lab scale to production scale 4. Non-alcoholic fermented bases are delivered as standardized Brix concentrates 20

Fermentation possibilities Non-alcoholic fermentation Expertise Nutrition Bases Natural calorie reduction through fermentation, still 100 % fruit content Döhler concepts: 30 %

21 Fermentation possibilities Non-alcoholic fermentation Expertise Nutrition Bases Natural calorie reduction through fermentation, still 100 % fruit content Döhler concepts: 30 % calorie reduced apple 50 % calorie reduced apple Taste Bases Fermentation generates unique flavour profiles Döhler concepts: Brewed bases All natural drinks Natural acidity building block 21

22 Agenda Fermentation Non-alcoholic fermentation concepts Conclusion

23 Concepts Concepts Fermented tea Brewed Carbonates Non-alcoholic wine/cider Calorie reduced juices 23

Berry classic, crisp white, bright citrus, ripe rouge, fresh tropical USA The spirit of

24 Non-alcoholic fermented bases Brewed lemonades: Market samples Tumult With parts of fermented juice Fresh fruity Fresh malty France Cascal With parts of fermented juice Berry classic, crisp white, bright citrus, ripe rouge, fresh tropical USA The spirit of Georgia With parts of fermented juice Blood orange-prickly pear Lemon-juniper berry Kiwi Germany

25 Non-alcoholic fermented bases Non-alcoholic wine/cider: Market samples Sorelle ANON Celeble Shükran Non-alcoholic wine Non-alcoholic wine Non-alcoholic wine Non-alcoholic wine Rosé Blanc Rosé Blanc Blanc Blanc with date or pomegranate taste; Halal-certified UK UK Japan Germany

26 Calorie reduced Options Market Samples, Tesco UK Tesco launched Apple Juice Drink with Low Cal Apple Juice Conc. Tesco 30% Less Sugar & Calories Apple Juice Drink launched March % Apple Juice + 60% non alcoholic fermented apple juice concentrate has 30% less sugar and calories than the standard Tesco Apple Juice is suitable for vegetarians a thirst-quenching drink made from the best tasting fruit contains a blend of perfectly ripe apple juice with reconstituted fermented apple juice Sold at 3,34 in 750ml recyclable bottle Ingredients Claims / Positioning Reconstituted non-alcoholic fermented apple juice concentrate (60%) apple juice (39%) flavouring substances antioxidants (ascorbic acid, malic acid) Convenient easy to use less sugar less calories suitable for Vegetarians environmental friendly packaging for the whole family to enjoy

27 Agenda Fermentation Non-alcoholic fermentation concepts Conclusion

Non-alcoholic fermented bases Conclusion Non-alcoholic fermented Bases

important consumer trends Natural, Weight management and Premium are

of innovative beverage concepts are easy in use - applicable like

28 Non-alcoholic fermented bases Conclusion Non-alcoholic fermented Bases offer unique flavour profiles which can not be copied combine the most important consumer trends Natural, Weight management and Premium are the perfect solution for a natural calorie reduction allow the creation of innovative beverage concepts are easy in use - applicable like standard fruit juice concentrates The innovative solution for your next beverage!

Product assortment Non-alcoholic fermented bases Taste Bases Fermentation generates unique

clean label solutions Taste bases offer unique flavour profiles, no additonal flavour

29 Product assortment Non-alcoholic fermented bases Taste Bases Fermentation generates unique flavour profiles Reason why: Naturalness is a world wide trend and consumers are looking for clean label solutions Taste bases offer unique flavour profiles, no additonal flavour necessary Applicable like standard juice concentrates Process: Sugar is reduced by formation of e.g. acidity building block like lactic or gluconic acid During the fermentation process flavour is produced Standard-Portfolio: Brewed bases All natural drinks Natural acidity building blocks 29

Product assortment Non-alcoholic fermented bases Nutrition Bases Naturally fermented fruit bases with reduced calorie content Reason why:

30 Product assortment Non-alcoholic fermented bases Nutrition Bases Naturally fermented fruit bases with reduced calorie content Reason why: Generating of products with reduced calories but still with 100 % fruit content Applicable like standard juice concentrates Process: Sugar is reduced by building several metabolites e.g. sorbitol, biomass or little quantity of ethanol which totally disappears during the concentration step after fermentation Standard-Portfolio: 30 % calorie reduced fermented apple juice concentrate 50 % calorie reduced fermented apple juice concentrate 30

31 Non-alcoholic fermented bases Conclusion Döhler Expertise and Know-How State-of-the art fermentation technology allows production of natural drinks Standardized fermentation process Product certifications according to e.g. the halal- or kosher-standards possible Backward integration and access to high quality raw materials such as juices and malt Application know how to develop the best product for your portfolio Use the Döhler competence for your success!

32 Thank you for your attention!

Press release. Döhler to present innovative and tailored products and product applications at ANUGA 2013

Press release. Döhler to present innovative and tailored products and product applications at ANUGA 2013 Döhler to present innovative and tailored products and product applications at ANUGA 2013 As a global producer, marketer and provider of technology-based natural ingredients, ingredient systems and integrated