El Reto de la Reducción de Azúcar con Edulcorantes...• Youngs (12 to 19 years) 34.9% with overweight and obesity • Adults (from 20 years) 72.5% with overweight and obesity. Mexico

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El Reto de la Reducción de Azúcar

con Edulcorantes

26 de Septiembre de 2019

© 2019 Cargill, Incorporated. All rights reserved.

Global & Mexico context

Overweight & Obesity Global

• According to the Organization for Economic Co-

operation and Development made up of 35 major

economies, US is the most obese country, where

38.2% of the population over the age of 15 is obese.

Mexico is second with 32.4%

• Around 39% of adults have overweigh.

• Around 13% of adults have obesity.

• Between 1975 & 2016, the obesity grows almost 3

times.

Overweight & Obesity Mexico

2

• In 2012, 20.5 million adults were considered obese, a

figure that has risen since to 24.3 million.

• Kids (5 to 11 years) 34.4% with overweight and obesity

• Youngs (12 to 19 years) 34.9% with overweight and

obesity

• Adults (from 20 years) 72.5% with overweight and

obesity.

Mexico is the second country in the world who consumers don´t want to sacrifice taste, Only behind Philippines.

Source: OECD & OMS 2016 Source: ENSANUT 2016

Food Technology Summit 2019


SO THE CHALLENGE IS……….

3Food Technology Summit 2019

To create healthiermeals and beverages

with great taste.


Media Health Professionals

Consumer FEAR: • I’m afraid I am / my

child is obese or could

get diabetes

Nutrition

Facts

Industry

Responsibility

WHO / Dietary

Guidelines

Brand Mgr

I need to reduce

sugar in my

product, but it

won’t sell unless it

TASTES

good

Sugar

taxes

4

WHY?



Globally, reducing sugar has become a top priority in

food and beverage selection

Source: HealthFocus International 2018 Global Sweetener Report

54%

42%

40%

39%

37%

Reducing sugar

Naturalfoods/beverages

Adding fiber

Eating clean

Avoidingpreservatives

Top 5 Dietary TrendsWhich of the following have become more important in your diet

over the last year?



Industry Response:

Growth in Low Sugar & Reduced Sugar Claims

6

0%

5%

10%

15%

20%

25%

Low Sugar+21%

No Added Sugar+11%

Sugar Free+7%

5 YR CAGR% for sugar-related positioning in food & beverage(Global 2014-2018)

Source: Innova data, June 2019


A GREAT HISTORY

© 2019 Cargill, Incorporated. All rights reserved. 8Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 9Food Technology Summit 2019


The advance of technology to obtain

steviol glycosides to generate

healthier foods and beverages with

better taste without aftertaste.




Technology in

Steviol

Glycosides



Steviol Glycosides

12

Name R-1 R-2 Molecular Wt. (g/mol)

Dulcoside A Glcβ1- Rhaα1-2Glcβ1- 788.87

Rebaudioside A Glcβ1- Glcβ1-2(Glcβ1-3)Glcβ1- 967.01

Rebaudioside B H- Glcβ1-2(Glcβ1-3)Glcβ1- 804.88

Rebaudioside C Glcβ1- Rhaα1-2(Glcβ1-3)Glcβ1- 951.01

Rebaudioside D Glcβ1-2Glcβ1- Glcβ1-2(Glcβ1-3)Glcβ1- 1129.15

Rebaudioside F Glcβ1- Xylβ1-2(Glcβ1-3)Glcβ1- 936.9

Rebaudioside M Glcβ1-2(Glcβ1-3)Glcβ1- Glcβ1-2(Glcβ1-3)Glcβ1- 1291.29

Rubusoside Glcβ1- Glcβ1- 642.73

Stevioside Glcβ1- Glcβ1-2Glcβ1- 804.87

Steviolbioside H-Glcβ1-2Glcβ1-

642.73

Structural Differences

R2

R1

Rebaudioside A



88% of the leaf is not used/sweet

Leaf Composition

Stevioside

Reb A

Reb B

Reb CReb D

Reb M

Reb F

Dulcaside ASteviolbioside

Rubusoside

Steviol Glycoside Composition

Stevioside 2.5% Reb A 7.75%Reb B 0.01% Reb C 1.04%Reb D 0.21% Reb F 0.14%Reb M 0.10% Dulcaside A 0.05%Steviolbioside 0.05% Rubusoside 0.01%

Steviol

Glycosides

Leaf Composition

1313 13Food Technology Summit 2019


Challenges with leaf

16

Best tasting minors (Reb M and D) are from the leaf:

• Tastes better than Reb A… BUT…

• Found in less than 1%

• Very difficult to get at that ideal sweetness

• Expensive

• 99% of leaf is by-product / waste

• Requires increased land use

• Risks related to crop – weather, disease, supply chain, etc.

• Hard to scale up rapidly<1% of

the Leaf



The Solution: Fermentation

17

Now industry can produce the best-tasting

glycosides – including Reb M and Reb D, using

fermentation which has been used for thousands of

years for yogurt, bread, cheese, beer and wine



Reb M & D molecules from fermentation

are the same as

Reb M & D molecules found in the Leaf

Fermentation

Reb M & D

From Leaf

Reb M & D




Stevia Market

& Launches



377567

1,151

1,972

2,838

4,249

3,866

4,549

4,951

5,710

0

1,000

2,000

3,000

4,000

5,000

6,000

0

500

1,000

1,500

2,000

2,500

2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

LA APAC EMEA NA Total

Stevia New Product Launches Continue Growth Momentum

Source: Innova, January 2019



19.721.1

22.7 22.9 23.0 23.3 23.824.6

25.326.2

27.0

6.2 6.7 7.3 7.6 7.8 8.1 8.4 8.7 9.0 9.3 9.7

2013 2014 2015 2016 2017 2018 2019 2020 2021 2022 2023

Stevia Market Size by Volume Consumption

Latin America Mexico Mexico Lineal (Mexico)

Stevia Consumption in Mexico Projected to Grow

at 4.2% CAGR (2013-2023)

Source: Euromonitor



Stevia New Product Launches – Latin America

26

272

525

782

887

1,004

2014 2015 2016 2017 2018

New Product Launches – Latin America

Soft Drinks33%

Dairy18%

Bakery10%

Sugar & Sweeteners

9%

Cereals7%

Sports Nutrition

7%Hot Drinks

6%

Confectionery4%

Desserts & Ice Cream

3%

Spreads3%

Product Launches by Category (2014-2019)

1,317

737

509

353282

244181 149

107 96

Product Launches by Top 10 Countries(2014-2019)




Stevia New Product Launches – Mexico

118

248

285

243

289

2014 2015 2016 2017 2018

New Product Launches – Mexico (2014-2019*)

Soft Drinks, 440

Dairy, 176Bakery, 156

Sugar & Sweeteners, 126

Hot Drinks, 83

Cereals, 75

Spreads, 46

Desserts & Ice Cream, 43

Sports Nutrition, 43 Confectionery, 42

New Product Launches by Category(2014-2019*)




New product launches

28

Source: Innova

28LATAM

MEXICO




Why work with Cargill

29

Cargill’s

Stevia

System

Research, Development

& Technical Expertise

Quality

Assurance

Ingredient

InnovationSustainability

Ingredient Reputation

Management



With

155,000employees

Located in

70countries

Speaking

languages

65+

More than

years of

experience

150


Meet Cargill……..

© 2019 Cargill, Incorporated. All rights reserved. 31

Direction: How we’ll get thereWe will win through a combination ofdistinct capabilities, high-performingbusinesses and bold leadership onissues that shape the future world.

Purpose: Why we exist

Cargill will be the leader innourishing the world in a safe,responsible and sustainable way.

Vision: Where we’re going

We will be the most trusted partner

in agriculture, food and nutrition.


Global to local, end to end


Developing innovations for a diverse range of

businesses

Managing riskfor farmersand corporatecustomers

Helping farmers optimize yields, store crops and access the best markets

Developing food ingredients that promote health

Creating supply chains and shipping products to more than 6,000 ports worldwide

Formulating better-tasting recipes for restaurants and packaged foods



Documents

El Reto de la Reducción de Azúcar con Edulcorantes...• Youngs (12 to 19 years) 34.9% with overweight and obesity • Adults (from 20 years) 72.5% with overweight and obesity. Mexico