WE BRING FLAVOUR TO YOUR PRODUCTS AND GIVE LIFE TO YOUR PROJECTSE

july 2010 / 2

DALLANT

UPDATES

EXPANSION OF OUR PRODUCTIVE FACILITIES

ENERGY EFFICIENCY PROGRAMME

NEW PRODUCTS

POWDER NATURAL JUICES

EMULSIONS WITH NATURAL COLOURING

SECTOR AND

MARKETS

BRANDS IN A CRISIS PERIOD

CALORIES, NUTRITIONAL INFORMATION HIGHLIGHTS

dallant news DALLANT UPDATES

2

The new atomizer can process up to

150kg of evaporated water per hour.

Moleva’s new facilities inauguration.

ve the sales growth due to opening new markets.

Among the new investments

already made, we can

underline the setting up of a

new atomizer able to process

up to 150 Kg of evaporated

water per hour.

This equipment, along with the recently installed new line of

emulsions, which has a daily capacity of up to 15000 Kg, enables us to reinforce our vast off er of powdered

fl avours and atomised juices, as a response to the growing sales of this kind of products.

Thereby, Dallant continues to grow

and create jobs, consolidating itself

as a leading supplier to the food

industry.

This subsidiary company, initially dedicated to the manufacturing of concentrated fruit juices and fruit derivatives, progressively assumes the role of the group’s

main productive centre, with capacity to elaborate a wide variety of fl avours and nutritive products from fruits and natural raw materials.

The investment plan, which

started two years ago with a

total value of 5 million euros

has led to a 32% increase of

productive fl oor space, with

over 3.000 square metres.

In the same way, the storage space has also increased by the same proportion with special reinforcement in the

freezing and controlled temperature

areas.

This expansion comes together with a gradual acquirement and set up of new, more effi cient production li-

nes, with a greater automation de-

gree and gifted with the ultimate te-

chnology. Thus, Dallant is projected towards the future, helping to achie-

E X PA N S I O NOF OUR PRODUCTIVE FACILITIES

On May 12th the enlargement of the productive

facilities at Moleva S.A. was formally opened in

El Palau d’Anglesola (Lleida).

dallant news DALLANT UPDATES

Our facilities are designed

for a more rational and

ecological use.

We come from a society where the little interest in the eff ects of the use of hydrocarbons and the cost that it has on the environment produced an irrational energy use. Today, due to economic reasons and, above all, to protect the environment and the society in which we live, it is our

duty to contribute to the global

sustainability.

Energy effi ciency is defi ned

as the rational use, the

exploitation and the

preservation of energy.

That is to say, the effi cient use of

energy via intelligent saving by trying to generate and use products with better energetic qualities (electricity, heat and light..) but with lower energetic consumption (raw materials, natural energies), contributing to looking after both our planet and social environment.

Dallant’s energy effi ciency programme.

In this framework, Dallant already

includes Energy Effi ciency as a

strategy, incorporating it to

its systems of continuous

improvement. There are two main action lines.

1 The improvements in the equipment by

acquiring machinery and ins-truments of lower consump-

tion as well as the design of more

rational and ecological facilities.

In this sense the investments that Dallant has made in the facilities over the last years already follow this criteria.

2 The change of the behaviour patterns towards day to

day energy use in each job (air conditioning, lighting, computer equipment...)

Therefore, there is a need to be fully aware of the benefi ts and costs involved as well as a strong compromise both individual and collective.

To meet this purpose, Dallant has

trained its employees in Energy

Effi ciency and has elaborated a

programme that sets objectives as

well as follow up and evaluation

systems.

Thanks to the Energy

Effi ciency programme

our company reiterates

its compromise with

our society, not only by

supplying healthy, pleasing

products to our consumers

but also by contributing

to minimise the impact

of its activity, in order to

favour people and the

environment.

ENERGY EFFICIENCY Dallant already includes the concept of Energy

Effi ciency as a strategy, incorporating it to its systems

of continuous improvement.

“The Energy Effi ciency programme sets

specifi c objectives as well as follow up andevaluation systems... “

4dallant news NEW PRODUCTS

POWDER NATURAL JUICESThe new atomisation equipment gives Dallant a

great versatility and fl exibility when it comes to

manufacturing microencapsulates, accessing a wide

range of ingredients from fl avours and encapsulated

concentrated juices, to functional ingredients and

natural raw materials.

With the aim to increase stability and expiry date of these raw materials, as well as protecting them, controlling their activity and preserving and even promoting their organoleptic features, a great number of substances, generally found in liquid form are now available as solids, allowing the manufacturer to optimise the manufacturing process and maximise the benefi ts of the fi nal product.

Thereby, there is now an open door to the introduction of new and better

ingredients that promote the fl avour and the taste, as well as the functionality

of a product, providing a greater sensory pleasure and a palpable benefi t to the consumer’s health.

In this framework of new developments, Dallant has several series of powder fl avours and new atomised natural juices, in a wide

variety of fruit fl avours, for its application in multiple sectors such as confectionery, desserts, mousses, dairy products, biscuits, bakery products, bread, refreshing drinks (powdered), dietetic and pharmaceutical industry.

Therefore, Dallant off ers

new and better products and

improves its competitiveness

and service in order

to give a greater

added value to its

customers.

“...there is now an open door to the

introduction of new and better ingredients

that promote the fl avour and the taste. “

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Consumer’s health is

one of the main pillars

of Dallant’s new product

development.

EMULSIONS WITH

NATURAL COLOURINGNew range of emulsions for application in soft drinks.

In response to a new European legislation on food additives and specially colourings (CE1333/2008) to be applied as of July 2010, Dallant presents to its customers a new range of emulsions for application in soft drinks.

Consumer health is one of the main pillars of Dallant’s new product

development. These new products clearly prove this purpose, as the technical

solution goes way beyond the almost obligatory substitution of synthetic

azoic colourings for other natural ingredients, due to the fact that they not only give colour but also bring a recognised functionality.

Accordingly, the off ered solution not only manages to avoid certain warnings on the fi nal product’s labelling, but also allows manufacturers

to add positive health claims and consider the option of repositioning the drink.

This new portfolio covers the

main taste and fl avour range

in most soft drinks, whilst

keeping the organoleptic

properties that characterise

Dallant’s emulsions, whose

high evaluation and market

recognition makes us as

leaders in this market segment.

dallant news NEW PRODUCTS

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In this sense, as an example, new orange references are now available, in which beta carotenes have been used. These ingredients are antioxidants and precursors of

Vitamin A, benefi cial to the skin, eye health, mucous membrane and bones.

In the same way, new lemon emulsions have been formulated with lutein, a vegetable pigment with eye health properties

give colour but also b

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dallant news SECTOR AND MARKETS

6

During crisis periods, only those who are capable of keeping to classical values, such as health, family, friendship and work, are able to connect with the consumer. People are now going back to basics,

to what is essential, to the origins. Now, consumers appreciate what is

instinctive, vital and authentic, that

can be refl ected in a

direct, clear and honest

communication. It is not time for subtleties, subterfuges

or interpretations.

BRANDS IN A CRISIS PERIODThe current turbulent economic

environment has dramatically

changed the scenery for brands and

consumer products, and above all,

consumer behaviour when buying.

The availability of less money leads to a greater

rationalisation when it comes to purchasing. Consumers (more women than men) have stopped impulse buying and now thoroughly plan, analyse and objectivise what goes

into the shopping trolley. In this context the price/quality issue becomes more relevant than ever in decision making.

As a result, private label brands earned a market share of up to 33% of the total

food market (according to Kantar Worldpanel data) a level which seems to have stabilised, should we take into account markets such as Great Britain and France, where private label brands have been developing for a longer period.

However, according to other sources (Nielsen and Millward Brown),

manufacturers’ brands may recover ground, if they haven’t already

begun to do so. This is due to the fact that even now, price is not the

only important thing.

dallant news SECTOR AND MARKETS

7

Source: El País

private labelsPrivate label brands ear-ned a market share of up to 33% of the total food market (according to Kantar Worldpanel data) a level which seems to have stabilised, should we take into account markets such as Great Britain and France, where private label brands have been developing for a longer period.

In this context, manufactu-

rers’ brands have an advan-

tage, as they have always

created emotional bonds

with the consumer, there-

fore they just need now to

reorientate and focus in this

direction.

However, in a recent study (Ipsos Marketing) carried out in 23 countries, 80% of consumers hold a good

opinion of private label brands, as

they perceive that they meet the

aforementioned basic values.

Therefore, it can be shown that going beyond rationality, brands that awaken feelings are the ones that create value in the consumer’s mind and deeply infl uence them when deciding what to purchase.

There is a need then to diff erentiate within the basic dimensions and both kinds of brands can achieve this goal. As a result, at a time of crisis, competitors become the best incentive to get closer to the consumer.

dallant news SECTOR AND MARKETS

july 2010 / 2

DALLANT, S.A.FLAVOURS FOR THE FOOD INDUSTRY

Ctra. Laureà Miró, 392 08980 Sant Feliu de LlobregatBarcelona (España)

Tel. +34 936 859 880

Fax +34 936 660 726

E-mail: dallant@dallant.com

www.dallant.com

CALORIES, NUTRITIONAL

INFORMATION HIGHLIGHTS

Manufacturers are sure about it: of all the nutritional

information, the one that consumers value most is that

relative to energy, the number of calories in food.

According to this positioning, they are now proposing – via the European association, the Confederation des industries Algro- Alimentaires de l’UE (CIAA) – not take any notice of

the present system, in which the number of calories is

shown per 100 grams, in favour of another in which the

quantities would refer to a portion. This will mean that in some product categories calories will be the main claim, even beyond weight or content. This trend has been widely present in the United States for years, while in Spain can now be seen in the “light” and “zero” soft drinks.