Showcasing success in sodium and calorie reduction

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1 Showcasing success in sodium and calorie reduction Smart ingredients: Innovations in replacements and reformulations London, Tuesday 17th November 2015 Frank Sarracino

2 Tate & Lyle has solutions to reduce calories from sugars in many food and drinks Biscuits & Cakes Confectionery Beverages Cereals & Bars Dairy Sauces SPLENDA and the SPLENDA logo are trademarks of Heartland Consumer Products LLC

3 Sugars and Calorie reduction in ice cream with 3

4 Considerations for sugars reduction in ice cream 1 Bulk replacement 2 Texture / Firmness: impact on freezing point depression and melting behaviour 3 Sweetness

5 Tate & Lyle solutions for sugars, fat and calorie reduction in ice cream Body and Water Control: PROMITOR Soluble Gluco Fibre STA-LITE Polydextrose MALTOSWEET Maltodextrins Sweetness: TASTEVA Stevia Sweetener, SPLENDA Sucralose, FRUCTOPURE Fructose Reduced Fat: CREAMIZ Fat replacer 5 SPLENDA and the SPLENDA logo are trademarks of Heartland Consumer Products LLC

6 PROMITOR is a soluble fibre made from maize Glucose polymer: Degree of polymerisation: 10 DP Advantages for sugars and/or calorie reduction Dextrose equivalence: 19 DE Similar rheology to a 30 DE glucose syrup Low sweetness, low colour and neutral taste Consumer-friendly labelling options: soluble gluco fibre, maltodextrin, resistant maltodextrin, dextrin (fibre), resistant dextrin or Gluco-oligosaccharide Fibre content 70% (AOAC method ) Caloric value: 2.6 kcal/g (on dry substance) Sugar content: 10% (AOAC method ) (1) Available in liquid and powder forms Maintain great taste Maintain great texture Easy to work with Minimise incremental cost No digestive tolerance issues Strong label appeal (1) AOAC modified to quantify glucose, fructose, sucrose, lactose & maltose This 6 data is provided in good faith for your information. Customers should take their own advice with regard to all legal and regulatory aspects of our food ingredients and their usage for human consumption. Tate & Lyle accepts no responsibility for the validity of the claims set above.

7 Why use PROMITOR in ice cream? Replaces solids when fat and/or sugar are removed Rounds the flavours when high intensity sweeteners are used No impact on taste and colour High digestive tolerance, avoiding additional labelling statement Calorie decrease vs maltodextrins/low DE glucose syrups Contributes to depressing the freezing point when sugars are removed (1) Stability in low ph matrices such as water ices (1) Promitor has a Freezing Point Depression Factor of 0.5 7

8 Recipe examples 8

9 Vanilla ice cream REBALANCE TM RECIPES Ingredients Control T&L Rebalance with PROMITOR Soluble Gluco Fibre Water 39.52% 40.50% Cream (42% fat) 28.52% 28.52% Skim milk powder 8.72% 9.02% Sugar 16.50% 7.50% ISOSUGAR % GLUCAMYL S % PROMITOR SGF 70L 10.58% Vanilla Flavor 0.10% 0.10% Ice cream stabilizer (1) 0.26% 0.26% TOTAL 100% 100% 9 (1) FRIMULSION TFIJ

10 Ice cream REBALANCE TM Nutritional information 30% reduction in sugars and 10% Calorie reduction with Energy Per 100g Per Portion ( 70g ) % reference intake (GDA)* Control Alternative Control Alternative Control Alternative 971 kj 232 kcal 862 kj 206 kcal 678 kj 162 kcal 662 kj 144 kcal 8% 7% Fat 12.1g 12.1g 8.4g 8.4g 12% 12% Of which: Saturates 7.4g 7.4g 5.2g 5.2g 26% 26% Carbohydrates 27.2g 18.0g 19.0g 12.6g 7% 5% of which: Sugars 23.3g 16.2g 16.3g 11.4g 18% 13% Fibre 0.2g 5.5g 0.2g 3.8g 1% 15% Protein 3.6g 3.7g 2.5g 2.6g 5% 5% Salt 0.125g 0.124g 0.087g 0.089g 1% 1% * Of an adult s guideline daily amount (2000 kcal). The nutritional needs of individuals may be higher or lower, based on gender, age, level of physical activity and other factors This data is provided in good faith for your information. Customers should take their own advice with regard to all legal and regulatory aspects of our food ingredients and their usage for human consumption. Tate & Lyle accepts no responsibility for the validity of the claims set above. 10

11 Conclusions Sugars and calorie reduction is a major trend globally and particularly in Europe The rise of guilt-free indulgence is leading to reduction of calories from sugars, even in indulgent applications such as ice cream There are three key considerations when replacing sugars in ice cream: Bulk replacement Texture / Firmness: impact on freezing point depression and melting behaviour Sweetness Tate & Lyle offers solutions to produce great tasting lower-sugar, fat and calorie ice cream PROMITOR Soluble Gluco Fibre TASTEVA Stevia Sweetener, SPLENDA Sucralose and FRUCTOPURE Fructose CREAMIZ TM Creaminess Enhancer 11

12 Success in sodium reduction with SODA-LO Salt Microspheres The sodium reduction solution that tastes, functions and labels* as salt because it is made of salt! * Labeling in EU28 for Fine is salt and for Extra Fine M is (sea) salt and maltodextrin or micronized (sea) salt or (sea) salt microspheres (based on Article 20.c of Regulation (EU)1169/2011, when maltodextrin is used as a carrier, it could be exempt of labelling). SODA-LO is made of sea salt. 12

13 SODA-LO Salt Microspheres The hollow microsphere structure of SODA-LO Salt Microspheres maximizes the contact surface relative to the weight and allows a better distribution into the application matrix. This makes it possible to deliver the same product attributes such as salty taste, texture and other functionalities with lower levels of sodium. Bulk density (typical value) of 0.4 g/cm 3 versus 1.2 g/cm 3 for regular fine salt. 13

14 SODA-LO An innovation and a commercial success Packed sliced sandwich bread Pizza dough Bread mix Brioche Ready salted and seasoned snacks Bun and sandwich bread Packed sliced healthy cereals bread Artisan bread Mayonnaise Pictures shown here illustrate the types of products in which SODA-LO is used. They do not represent the existing commercial products 14

15 25% less sodium in seasoning with SODA-LO SEASONED SALT for French Fries & Potato crisps CONTROL (ref 30224) Salt 45% Spice blend 32% MALTOSWEET Maltodextrin G % 25% less sodium vs control! REBALANCE TM (ref 30213) Salt 17% SODA-LO Extra Fine M 18% Spice blend 34% MALTOSWEET Maltodextrin G % AND FOR EVERYDAY USE SEASONING SALT SUBSTITUTE Regular Salt 55% SODA-LO Extra Fine M 20% MALTOSWEET Maltodextrins G % Spice blend 10% Seasoning Salt Substitute contains only 75% Salt. 15

16 Reducing your salt intake using SODA-LO Snacking - 1 bag of crisps (24g) using Tate & Lyle seasoning salt substitute (2%) -120mg salt Lunch - 1 medium size French Fries (117g) using Tate & Lyle sodium reduced seasoned salt for French Fries (2%) -260mg salt Lunch 1g table salt on meat replaced by Tate & Lyle seasoning salt substitute -250mg salt Dinner 1g table salt on salad replaced by Tate & Lyle seasoning salt substitute -250mg salt Delivers an 18% reduction in the recommended WHO's daily intake! Total = -880mg 16

17 Launching in 2015 Possible co-branding to communicate a better value 17 17

18 THANK YOU

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