The Health and Nutritional Benefits of Tritordeum, a New Cereal

The Health and Nutritional Benefits of Tritordeum, a New Cereal

CONTENTS What is Tritordeum? Tritordeum history Cereal genealogy tree Wheat, Triticale, Tritordeum Nutritional properties Value Chain Price Positioning Organoleptic properties Ingredients and applications Declaration Benefits of Tritordeum

WHAT IS TRITORDEUM? A cereal, cross between durum wheat (Triticum durum) and a wild barley (Hordeum chilense). A trademarked commercial brand which helps in communication to final consumers A cereal grown in Spain, Italy, France and Turkey and commercialized all over Europe A team of 14 professionals dedicated to the development of businesses worldwide It is NOT: GMO Gluten-free Wheat An ancestral grain A hybrid seed It is: Non-GMO Containing gluten A novel cereal (first cross in 1977) A hybrid crop, inter-species cross

TRITORDEUM HISTORY 1977: First hybridization between durum wheat and barley 1989-1996: 5 expeditions in Chile and Argentina to collect 110 new lines of Hordeum chilense 2006: Creation of and exclusive commercialization rights granted by CSIC-IAS 2011: Registration of first Tritordeum variety called: AUCAN (11-13% protein) 2013: Launch in Spain and Italy 2015: Registration of second Tritordeum variety called: BULEL (12-14% protein). Launch in France and production field trials. 2016: Launch in Switzerland, Turkey and Germany. 2017: Launch in UK, Benelux, Austria and Scandinavian countries

CEREAL GENEALOGY TREE AA Triticum urartu BB Aegilops sp RR HH AABB DD Secale cereale Hordeum chilense Triticum turgidum Aegilops tauschii AABBRR AABBDD Triticale HHAABB Triticum aestivum Tritordeum

WHEAT, TRITICALE, TRITORDEUM Aegilops tauschii Triticum aestivum Triticum turgidum sp durum Secale cereale Triticale Hordeum chilense Tritordeum

NUTRITIONAL PROPERTIES PROTEIN GLUTEN WHEAT TRITORDEUM 9-12% 11-13% Gluten (ppm) = 104458 (test Elisa R5) FIBRE 2-3% FATTY ACIDS Gluten (ppm) = 46237 (test Elisa R5) 6-8% fructans & arabiloxylans 1,5-2% 3-4% oleic acid DIFERENCES SIGNIFICANT REDUCTION IN PEPTIDES RESPONSIBLE FOR GLUTEN INTOLERANCE SOURCE OF FIBER SOURCE OF OLEIC ACID AND LUTEIN LUTEIN 0,2-0,4 µg/g 4-6 µg/g

NUTRITIONAL PROPERTIES PATHOLOGIES LINKED TO GLUTEN WHEAT ALLERGY 0,1-0,4 % of the population Wheat excluded from diet! COELIAC DISEASE (intolerance to gluten) Autoimmune disease 1-2% of the population Diet without gluten! SENSITIVITY TO GLUTEN (non celiac) No immune response 6-12% of the population Diet reduced in wheat and/or gluten Other cereal alternatives

NUTRITIONAL PROPERTIES DIGESTIBILITY IN VITRO Measurement of gliadin peptides by ELISA R5 assay mg/kg 200000 150000 100000 50000 0 FLOUR - 56% - 43% SOURDOUGH LEVAIN - 68% BREAD WHEAT TRITORDEUM Significant reduction in peptides responsible for gluten intolerance in flour, sourdough and bread of Tritordeum* * Study performed by CSIC, analysis by Biomedal Diagnostics, 03-1

NUTRITIONAL PROPERTIES DIGESTIBILITY IN VIVO Two nutritional trials performed in 2015 and 2016 in the Hospital of Leon (Spain), by Dr. Santiago Vives, Dept. Gastroenterology. Elisa R5 on feces of the patients to measure indigested peptides of gluten 1 st trial: panel of 20 patients without gluten intolerance: 40 days diet: 10 wheat 10 gluten-free 10 Tritordeum 10 wheat - 43% In the diet of Tritordeum bread there was a reduction of more than 60% in toxic gliadins excreted compared with the wheat bread diet 2 nd trial: panel of 10 patients with gluten intolerance (nonceliac): Results 14 days of diet: both 7 gluten-free studies in 7 process Tritordeum of publication Gluten intolerant patients followed the Tritordeum diet for

VALUE CHAIN R1 = ROYALTY ON GRAIN PRODUCTION R2 = ROYALTY ON FLOUR SALES Sale of Seeds Grain producers R1-43% R2 Milling Finished products production Re-purchase of grain Farmers Ingredients mixing B2B: Customers B2C: End Consumers

PRICE POSITIONING Price refined flour ( /Kg) > 1,5 1,5 1,2 0,9 0,6 0,3 Bring «Health Benefit» Oat Barley Not bakeable 100% Triticale Emmer Einkorn Kamut - 43% Durum wheat Rye «Ancient» grains Modern spelt Tritordeum Bread wheat Alternative grains «Modern» grains Easy to bake 100%

Crumb: Firm, yet resilient Short-bite Moist with good shelf life Melting in mouth (no gumminess) ORGANOLEPTIC PROPERTIES Flavour: Toasted Nutty Sweet Taste: A little sweet Nutty Crust: Thicker than standard bread wheat More caramelization Very crispy

INGREDIENTS AND APPLICATIONS FUNCTIONAL INGREDIENTS IMPROVERS AND MIXES FLOURS SEMOLAS BRANS 1ST TRANSFO R- MATION 3RD TRANSFOR MATION 2ND TRANSFO R- MATION INGREDIENTS MIXES OTHER APPLICATIONS BREAD AND PASTRY

DECLARATION Mandatory Contains gluten Recommended Tritordeum: cross between wheat and barley Nutritional claims Source of fibre (on flour base) Prohibited by FSA More digestible Gluten, Source of Lutein

BENEFITS OF TRITORDEUM AGRONOMY Very clean crop Reduced needs for fertilizers Efficient use of water Good resistance to pathogens High resistance to heat and drought Similar yields to durum wheat - 56% - 68% VALUE CHAIN Crop controlled from seed Repurchase of 100% harvest Fixed prices (grain and flours) No need for license for FP Trademark: Tritordeum Support team

BENEFITS OF TRITORDEUM HEALTH Source of fiber Source of oleic acid Source of lutein Reduced in indigestible peptides (suitable for NCGS, not for coeliacs) - 56% INNOVATION - 68% Only cereal of novel creation on market Recognizable by consumers thanks to golden color Unique organoleptic properties Breeding program to develop new varieties

For more information, consult www.tritordeum.com