PureCircle - 9 April 2015 - Sidd - To Share

© PureCircle Limited 2013

Sweetening Food & Beverages Naturally

Dr. Sidd Purkayastha, Head of Global Scientific & Regulatory Affairs

Market Challenges & Opportunities

Stevia- Sweetener of Choice with

Sustainable Growth

Stevia Chemistry & Stevia 3.0™

Regulatory Status of Stevia

Trend in Food & Beverage with Stevia

Agenda


The global Food and Beverage industry under pressure like never before.

prop

Rising Public Health Concerns

Consumers redefineHealth & Wellness and

Sustainability Needs

Sweeteners Under Fire

• Global obesity crisis • Sugar tax (passed/proposed)• Activist advocacy groups • Good for me

• Good for others• Good for the planet

• Sugar• Artificial Sweeteners


Obesity & Diabetic Growth Worldwide and Interventions

• Alarming Growth of obesity and diabetes globally

• China, India and USA are the three top countries with most diabetic population

• Pressures on dietary changes / energy reduction from different authorities

• Consumption Taxes for selected products with high sugar content


Driving significant shifts in the type of sugar substitutes used in food and beverages.

0%

10%

20%

30%

40%

50%

60%

70%

2007 2008 2009 2010 2011 2012 2013 2014

Acesulfame Potassium

Sucralose

Aspartame

Stevia

Global % of new product introductions with HPS

Sweetener of ChoiceFor Calorie-intake

Management

Sweeteners from Plant offer various solutions

Natural Caloric Sweeteners

• Sugar

• Fructose

• Glucose

• High Fructose Syrup

• Glucose Syrup

Natural Non-Caloric Sweetener

• Steviol Glycosides (Stevia)

• Mogrosides (Monk Fruit)

• Monatin (Sclerochiton)

• Thaumatin (Katemfe)

• Brazzein (Oubli)

Caloric

Sweeteners

Sweetness Potency

(Sucrose Equivalent)

Sugar 1.0

Fructose 1.3

Glucose 0.6

HFCS 1.0

Non-Caloric

Sweeteners

Sweetness Potency (Sucrose Equivalent)

Steviol Glycosides 250

Mogrosides 200

Monatin 1000

Thaumatin 14,000

Great Taste

Sustainable and scalable

supply

Economic Pricing

Stevia is the only natural ingredient able to reducecalories while meeting mainstream requirements

Stevia is a new type of sweet

Sugar SteviaArtificial

NNS

Natural origin

Non-Caloric


• Plant: Stevia rebaudiana Bertoni

• Family: Compositae (Asteracease)

• Type: Semi-perennial herb

• Soil: Slightly acidic (ph of 5.5-7), well drained soil

(Sandy loam is ideal) with good organic matter

(thrives with humus).

• Temperature: Prefers15º-30ºC (22º-25ºC optimal).

Plant growth slows above 35 ºC

• Stevia grows naturally between 20°and 25°latitude, prefers 12-13 hours sunlight

• Seeds are not very fertile (~5-15%), vegetative

propagation is more common than seeding the crop

• Chinese farms typically harvest once or twice a year,

Equatorial farms in Columbia and Kenya can achieve

4 to 6 harvests per year.

Sweetness quality starts with the leaf


11

Finished Product

Application

Purification

Extraction

Harvesting

Plant Breeding • Proprietary stevia varieties• Continuous innovation

Our approach supports a vertically integrated, sustainable supply chain

• Educating and training farmers• Source diversification

• Ensuring quality standards• Industry leading capacity

• Unmatched consistency at scale• Safety verified by outside labs

• Stevia formulation expertise• Next generation approach

• Actionable consumer insights• Powerful consumer trust mark


12

Our award winning sustainability program positively impacts environment, eco system and public health

By 2020, reduce Food & Beverage industry’s :•Carbon Footprint by 1 Million MT •Water Footprint by 2 Trillion Liters•Calorie Footprint by 13 Trillion

Published Industry’s FIRSTCarbon and Water Footprint

Carbon footprint is 85% lower * than sugar

Consumptive Water footprint is 93% lower *than sugar

* Based on publically available benchmarks

Industry’s FIRST Calorie Footprint

0.5 Trillion

ThroughFY 2009

2.6Trillion

ThroughFY 2014

+ 2 Trillion/yr

CurrentAssets

Industry’s FIRST Sustainable Agricultural Policy rolled out across Africa, Asia, America’s

2020 Sustainability Commitment

http://purecircle.com/press-release/purecircle-wins-prestigious-sustainability-award-global-dairy-congress/

http://purecircle.com/press-release/purecircle-wins-prestigious-sustainability-award-global-dairy-congress/

http://www.ethicalcorp.com/people-careers/press-release-5th-annual-responsible-business-awards-2014-winners-announced

http://www.ethicalcorp.com/people-careers/press-release-5th-annual-responsible-business-awards-2014-winners-announced


We have committed to reduce the food & beverage industry’s emissions


Stevia Benefits- A sweetener for Health & Wellness

• Sweet ingredient in foods and beverages

• Natural origin, plant-based• Zero calories• Zero glycemic index

• Appropriate for diabetes• Suitable for whole family, including

children and pregnant women• Tooth friendly• Suitable for cooking, ideal for a

range of food and beverages• pH, heat, and shelf stable

• Can help reduce calories and sugar

Global Approval of Stevia in Food and

Beverage Applications


What happens to steviol glycosides in the body?

Steviol absorbed in colon, modified by liver, excreted in urine

O glucoseO

glucose

glucose

O

glucose

H

H

CH3CH2

O

CH3

O

Steviol glycosides hydrolysed by gut bacteria to release steviol

HO

H

H

CH3CH2

O

CH3

OH

Result = zero calories

Steviol glycosides are not absorbed in stomach or small intestine


• Long history of use – South America & Japan

• Over 200 studies conducted, in various species, from beginning of life, for life-time, at high levels establish safe levels for humans

• No adverse effects in humans even at levels higher than typically consumed

• Safe for general population

• Safe for consumption by special populations: pregnant women, lactating mothers, and children

• Non-allergenic

• No pharmacological effects at Food & Beverage usage levels

Stevia Safety Research Summary:

Existing authorizations of Stevia as a food ingredient

P= Pending/In-progress * Generally follows UAE (GSO) ^Generally adopts FDA approval

Americas APAC Europe/ME Africa

USAArgentinaBoliviaBrazilCanadaChileColombiaCosta RicaEcuadorEl SalvadorGuatemalaHondurusMexicoParaguayPeruUruguayVenezuela

AustraliaBangladesh ChinaHong KongIndia (P)IndonesiaJapanKoreanMalaysiaMyanmarNew ZealandPakistan PhilippinesSingaporeSri Lanka TaiwanThailandVietnam

BelarusBahrain*European UnionIran IsraelJordanKazakhstanKuwaitLebanonOman*Qatar*RussiaSaudi ArabiaSwitzerlandTurkeyUAE*UzbekistanYemen*

Algeria Cape VerdeEgyptEquatorial GuineaGambiaGhanaGuinea BissauGuinea ConakryKenyaLiberiaLibyaMoroccoMauritaniaNigeriaSierra LeoneSouth AfricaTunisia

Global Trends in Food Application


20

Growth in stevia products has remained strong over the past 5 years

Source: Mintel GNPD

Global Food & Beverage Launches With Stevia

5 Yr CAGR

Total Food & Bev+52%

Food+45%

Beverages+67%

0

500

1000

1500

2000

2500

2009 2010 2011 2012 2013 2014

# o

f la

un

che

s Food

Beverages

280

477636

1163

1843

2274


• Plant-based, natural origin sweet taste people want with zero calories of Stevia Leaf Extract (Steviol Glycosides) – Helps weight management efforts for the whole family by reducing

added sugars in food and beverages– Can be used in a wide variety food and beverages due to its pH,

heat and shelf-stability– Does not promote tooth decay

• Extensive safety record as a food ingredient, approved by all major authorities.

• All Steviol Glycosides have similar molecular structure that can provide sweetness and flavor/taste modifications.

• Stevia 3.0 brings together the sweeteners and flavoring technology from stevia leaves to provide the desired taste in food and beverages.

• More than 50% CAGR of the Global food and beverage launches with stevia extract.

Stevia—sweetening food and beverages naturally

Thank You

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PureCircle - 9 April 2015 - Sidd - To Share