CONFIDENTIAL. This document contains Cargill Confidential information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those who do not have a need to know is prohibited. © 2019 Cargill, Incorporated. All rights reserved.
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
© 2019 Cargill, Incorporated. All rights reserved.
SO THE CHALLENGE IS……….
3Food Technology Summit 2019
To create healthiermeals and beverages
with great taste.
© 2019 Cargill, Incorporated. All rights reserved.
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?
Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.
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?
5Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.
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
6Food Technology Summit 2019
A GREAT HISTORY
© 2019 Cargill, Incorporated. All rights reserved. 8Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved. 9Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.
The advance of technology to obtain
steviol glycosides to generate
healthier foods and beverages with
better taste without aftertaste.
10Food Technology Summit 2019
CONFIDENTIAL. This document contains Cargill Confidential information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those who do not have a need to know is prohibited. © 2019 Cargill, Incorporated. All rights reserved.
Technology in
Steviol
Glycosides
Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.
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
Food Technology Summit 201912
© 2019 Cargill, Incorporated. All rights reserved.
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
© 2019 Cargill, Incorporated. All rights reserved.
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
Food Technology Summit 201916
© 2019 Cargill, Incorporated. All rights reserved.
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
17Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.
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
18Food Technology Summit 2019
CONFIDENTIAL. This document contains Cargill Confidential information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those who do not have a need to know is prohibited. © 2019 Cargill, Incorporated. All rights reserved.
Stevia Market
& Launches
Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.
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
2424Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.
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
Food Technology Summit 201925
© 2019 Cargill, Incorporated. All rights reserved.
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)
Food Technology Summit 2019
Source: Innova, January 2019
© 2019 Cargill, Incorporated. All rights reserved.
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*)
Food Technology Summit 201927
Source: Innova, January 2019
© 2019 Cargill, Incorporated. All rights reserved.
New product launches
28
Source: Innova
28LATAM
MEXICO
Food Technology Summit 2019
Source: Innova, January 2019
© 2019 Cargill, Incorporated. All rights reserved.
Why work with Cargill
29
Cargill’s
Stevia
System
Research, Development
& Technical Expertise
Quality
Assurance
Ingredient
InnovationSustainability
Ingredient Reputation
Management
Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.
With
155,000employees
Located in
70countries
Speaking
languages
65+
More than
years of
experience
150
Food Technology Summit 2019
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.
Food Technology Summit 2019
Global to local, end to end
© 2019 Cargill, Incorporated. All rights reserved.
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
Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved.