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Our Ingredients Your Success

© Tate & Lyle 2014

Prepared Foods R&D Applications Seminar

Strategies for Calorie Reduction, Reducing

Sodium and Adding Dietary Fiber

August 6, 2014

Jim Carr, Applications Frank Truong, New Products Sales

Director Business Development Manager

Luis Fernandez, Applications Sanjiv Avashia, Applications

Global Vice President Senior Food Scientist

Rachel Wicklund, Applications Sarah Scholl, Applications

Food Scientist Food Scientist

© Tate & Lyle 2014

AGENDA

• Tate & Lyle Capabilities Introduction

• Calorie Reduction:

Consumer trends regarding obesity and calorie reduction

Use of High Intensity Sweeteners and Betaglucan in prototype development

• Sodium Reduction:

Consumer trends regarding sodium consumption and hypertension

Use of SODA-LO™ for up to 50% level sodium reduction with a clean taste

• Fiber Addition:

Consumer trends regarding fiber intake and willingness to pay a premium

Use of PROMITOR® for fiber fortification, increased tolerance and less

dosage

• Summary / Q&A

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© Tate & Lyle 2014

About Tate & Lyle

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© Tate & Lyle 2014

New Global Commercial and Food Innovation Center - Customer Grand Opening May 2012

• US$ 5BN global revenue

• Global Innovation Commercialization

Development

• Global Bulk Ingredients Business

• North American Specialty Food

Ingredients

• Other Global Support Roles

• Hoffman Estates, IL

• LEED Certified

• Prairie Stone Corporate Center

• 110,000 square feet

• Culinary Center

• Sensory & Focus Group Capabilities

• Application Labs

• Pilot Plant

© Tate & Lyle 2014

Commercial and Food Innovation Center - Shortening customers’ product development cycle time

Human nutrition

and regulatory

Consumer insights support

Advanced analytical services

Culinary

development

Ingredient

and

technology

development

Full-scale

sensory

capabilities

Category

applications

expertise and

technologies

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© Tate & Lyle 2014

CUSTOMER FOLLOW UP FOR BIG 3 SEMINAR

• Please write on the back of your business cards specific

innovation solutions you would like follow up literature,

samples and/or application recipes

• Provide business cards to Frank Truong

• Frank Truong will follow up with each individual customer

request post seminar

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© Tate & Lyle 2014

CALORIE REDUCTION

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© Tate & Lyle 2014

Global Public Health Concerns

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Authoritative bodies worldwide are calling

for a reduction in excess calories.

• Worldwide obesity has more than doubled

since 19801.

• In 2012, 78.6 million US adults were obese2

• In 2013, 13.9 million Canadian adults were overweight

or obese3

• In 2011, 366 million people globally had

diabetes4.

1World Health Organization. Obesity and Overweight Fact Sheet. May 2012. http://www.who.int/mediacentre/factsheets/fs311/en/ 2http://www.cdc.gov/obesity/data/adult.html 3http://www.statcan.gc.ca/tables-tableaux/sum-som/l01/cst01/health81a-eng.htm 4International Diabetes Federation. Diabetes Atlas, 5th Edition. 2011.

5Grundy SM. Metabolic Syndrome Pandemic. Arterioscler Thromb Vasc Biol. 2008;28:629-636.

6Dietary Guidelines Advisory Committee. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010. U.S.

Department of Agriculture, Agricultural Research Service. http://www.cnpp.usda.gov/DGAs2010-DGACReport.htm.

For many, energy intakes far exceed daily needs, and physical activity

levels are not enough to compensate for these extra calories6.

© Tate & Lyle 2014

Consumers seeking calorie reduction options

• 69% of Americans think about the number of calories

they consume at least sometimes.

• 38% think about their caloric intake “often” or

“always”

• 82% cut calories by drinking water, low and no calorie

beverages.

• 75% cut back on foods higher in added sugar

• 83% of Americans are trying to lose or maintain weight

• 56% trying to lose weight

Source: IFIC Foundation, 2013 Food & Health Survey

Thought

Behavior

Need

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© Tate & Lyle 2014

High Intensity Sweeteners - Zero Calorie Sweetening Options

Sucralose

600x sweeter than sugar

Similar sweetness taste

to sugar

Good heat and acid stability

Monk Fruit Extract

150-200x sweeter than

sugar

All natural sweetness from

monk fruit

Good heat and acid stability

Stevia Extract

200-300x sweeter than

sugar

All natural sweetness from

stevia leaf

Good heat and acid stability

SPLENDA® and the SPLENDA® Logo are trademarks of McNeil Nutritionals, LLC

H&W Ingredients: Sugar and Calorie Reduction TASTEVA® provides clean taste up to 10% added sugar replacement

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© Tate & Lyle 2014

Sweet Tea with TASTEVA® Stevia Sweetener TASTEVA® vs. Full Sugar Reference

Sweet tea is sweetened with Tate & Lyle’s TASTEVA® Stevia Sweetener which provides clean natural sweetness. PROMITOR™ Soluble Corn Fiber 85 is added to provide mouthfeel and fiber enrichment. Sweet tea was not significantly different in either sweetness or preference against a full sugar sweet tea control in paired comparison test.

Benefits: Natural, zero-calorie sweetness from

TASTEVA®

Clean, rounded sweetness profile

No significant difference from control

60% less sugar and 50% less calories

than control

6 grams of fiber per serving

Built with:

TASTEVA® Stevia Sweetener

PROMITOR™ Soluble Corn Fiber 85

Picture here

Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the

fitness of Tate & Lyle products for their particular purposes, product claims or specific applications.

© Tate & Lyle 2014

Blackberry Peach Flavored Sparkling Juice Beverage

Deliver clean, refreshing natural sweetness from

TASTEVA® Stevia Sweetener and the mouthfeel of full-

sugar products with PromOat® Beta Glucan!

Built With:

PromOat® Beta Glucan

TASTEVA® Stevia Sweetener

Benefits:

• Natural, zero-calorie sweetness

from TASTEVA® (75% less sugar and

70% fewer calorie than full sugar version)

• Soluble, clean-tasting

PromOat® Beta Glucan is ideal in

beverages, contributing to mouthfeel and

smoothness

• Potential claims about maintenance of

a healthy cholesterol level1

(1) Talk to us about health claim opportunities and conditions of use in your country (0.75g of betaglucan

meets criteria for health claim)

Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the

fitness of Tate & Lyle products for their particular purposes, product claims or specific applications.

*Contains 30% juice

© Tate & Lyle 2014

SODIUM REDUCTION

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© Tate & Lyle 2014

Sources: (1) CDC/Department of Health & Human Services USA, Vital Signs, February 2012. (2) Technomic, The Healthy Eating Consumer Trend Report, 2010. (3) Technomic, May 2011. (4) World Health Statistics, World Health Organization, 2012

About 90% of Americans aged 2 years or older eat

too much sodium.1

9 in 10

44% of the sodium we eat comes from only 10 types of foods. 1

44% 10

FOODS

46% of consumers said that

availability of low-sodium foods is important to their choice of restaurant.3

BUT consumers perceive lower salt to mean less taste.

LOWER SODIUM

More than 4 out of 5 consumers say that food described as low-sodium and low-salt is ‘healthier.’2

Excessive sodium intake has been linked to increased risk of hypertension, heart

attack and stroke.4

HEALTH RISK

Why is salt reduction important to consumer health?

© Tate & Lyle 2014

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14Intake in grams/day

Sources: Henny JE et al 2010; Moshfegh 2012; Health Canada, 2012; Martinez Salgado et al, 1990;Sarno et al 2009; Encuesta nacional de

nutricion y salud 2004-05; WHO/PAHO, 2011;; He et al, 2010; Dubuisson et al, 2010; Hercberg et al, 2008; Martin A. 2001; Klaus et al, 2009;

Ortega et al, 2011; Venezia et al, 2010; INRAN, 2003; FSANZ, 2009; National Health and Medical Research Council, 2006; Japan Health

Service Bureau, MHLW National Health and Nutrition Survey Report, 2009

World Health

Organization’s

Recommended

Salt Intake

(5g/day)

Salt Consumption Exceeds Recommended Levels

Salt reduction is included in the WHO 2008-2013 Action Plan for the Global Strategy for the

Prevention and Control of Non-Communicable Diseases and a draft nutrient reference value for

non-communicable diseases (NRV-NCD) for sodium (2000 mg a day) has been agreed at the

Codex Committee on Nutrition and Foods for Special Dietary Uses (REP12/NFSDU).

© Tate & Lyle 2014

Introducing SODA-LO™ Salt Microspheres

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SODA-LO™ Salt Microspheres is the natural salt-

reduction ingredient that tastes, labels and functions

like salt – because it is real salt!

• Reduces salt levels by 25% to 50%

• Has the natural taste of salt – no off-flavors

• Formulates well in a range of food applications

• Free flowing, does not cake

• Provides a clean label

Actual Photomicrographs of

SODA-LOTM Salt Microspheres

© Tate & Lyle 2014

Built With:

SODA-LO™ Extra

Fine (applied topically)

Benefits: • 30% reduction in

Sodium • Clean salt flavor • Excellent adherence

and coverage • Label friendly

Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the fitness of Tate & Lyle products for

their particular purposes, product claims or specific applications.

Reduce sodium content in snack foods without compromising on

great salty taste

CONTROL (1.05% Topical Salt)

30% Reduced Sodium

(0.75% Topical SODALO™

Extra Fine)

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Oil Roasted Peanuts REBALANCE™ - 30% Sodium Reduction Featuring SODA-LO™ Extra Fine

© Tate & Lyle 2014

Potato Chips – Control vs. 40% Reduced Sodium Featuring SODA-LO™ Extra Fine vs. Alternative

Built With:

SODA-LO™ Extra Fine

(applied topically over

fried unsalted potato

chips)

Benefits: • Up to 40% reduction

in Sodium • Clean flavor • Excellent coverage • Label friendly

Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the fitness of Tate & Lyle products for

their particular purposes, product claims or specific applications.

Reduce sodium content in topically salted potato chips without

compromising on salt perception and flavor

CONTROL

(1.5% Salt)

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40% Sodium Reduction

(0.95% SODA-LO™

extra fine)

© Tate & Lyle 2014

Built With:

SODA-LO™ Extra Fine

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Benefits: • 25% reduction in

sodium • Clean flavor, natural

taste of salt • Excellent distribution

and dough workability

• Label friendly

Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the fitness of Tate & Lyle products for

their particular purposes, product claims or specific applications.

Reduce sodium content 25% in bread without

compromising on taste or texture

CONTROL 25% Reduced

Sodium

White Bread REBALANCE™ - 25% sodium reduction Featuring SODA-LO™ Extra Fine vs. Control

© Tate & Lyle 2014

FIBER FORTIFICATION

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© Tate & Lyle 2014

There is a strong need for consumers to increase their fiber intake.

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Globally, consumer intake of fiber

falls considerably short of

recommendations*

Consumer demand has driven

many manufacturers to

incorporate more functional fibers

into foods and beverages

Fiber intakes (g/day) by country*

Recommended Range

References:

*Gray J. Dietary Fibre. Definition, Analysis, Physiology and Health. ILSI Europe Dietary Fibre Concise Monograph Series. 2006. http://www.ilsi.org.ar/biblioteca/ILSI_Europa_Monografias/DietaryFibre%5B1%5D.pdf

Cho SS and M Dreher (eds.). Handbook of Dietary Fiber. Marcel Dekker Inc., NY. 2001.

Clemens R, Kranz S, Mobley AR, et al. Filling America’s fiber intake gap: summary of a roundtable to probe realistic solutions with a focus on grain-based foods. J Nutr. 2012; 142:1390S-401S.

Murphy N, Norat T, Ferrari P, et al. Dietary fibre intake and risks of cancers of the colon and rectum in the European prospective investigation into cancer and nutrition (EPIC). PLoS One. 2012; 7:e39361.

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Consumer Trends and Insights

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© Tate & Lyle 2014

Base: All Respondents (1000) Figures shown in % Results weighted to census data

Consumers indicate a willingness to pay a premium for added fiber across many categories

P1 Q22-24 P2 Q10-12 If you could purchase [product] with extra Fiber added, how likely would you be to pay [110% of RRP]?

Because it has the benefits of fiber, I will pay more for…

Data: Tate & Lyle Quantitative Research January 2011; n=1000

© Tate & Lyle 2014

PROMITOR® Soluble Corn Fiber is the

soluble dietary fiber that offers superior

consumer tolerance without sacrificing

taste, color or texture.

PROMITOR® Soluble Corn Fiber is the premier fiber

That’s because PROMITOR®:

• Provides superior solubility and stability

• Provides easy substitution for corn syrup when

seeking sugar and calorie reduction

• Excellent digestive tolerance

• Easily incorporated in a vast range of

applications

• Is label friendly

© Tate & Lyle 2014

PROMITOR Soluble Corn Fiber & STALITE polydextrose offer

excellent tolerance levels over inulin (COMFORT)

1 JECFA 1987, FAS 22-JECFA 31: 21 CFR 172.184: If single serving exceeds 15g, special wording must be included on the label. 2 Housez B, et al. (2012) Evaluation of digestive tolerance of a soluble corn fibre. J Hum Nutr Diet. 25(5):488-96. 3 Bonnema et al.; Grabitske & Slavin, Criti Rev. Food Sci. Nutr. 2009; 49(4):327-60; Carabin & Flamm, Regul Toxicol Pharmacol. 1999; 30:268-82

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Alternative

Tolerance level

per intake

Tolerance level

per day

Polydextrose1 50g 90g

Soluble Corn Fiber2 40g 65g

Inulin2,3 8g 20g

Fructo-Oligosaccharide2,3 5-10g

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.

Soluble Corn Fiber is well tolerated at the FDA’s recommended

intake of fiber which is 25-40g/day

© Tate & Lyle 2014

Fruit and Nut Trial Mix Chewy Granola Bar Featured with PROMITOR® Soluble Corn Fiber 85

A delicious trail mix chewy granola bar delivering an

excellent source of fiber using PROMITOR® Soluble

Corn Fiber.

Benefits: 9g fiber per serving

35% daily serving of fiber

45% Less sugar

Prebiotic fiber to promote digestive health

Digestive Health

Glucose management

Built with:

PROMITOR® Soluble Corn Fiber 85

Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the

fitness of Tate & Lyle products for their particular purposes, product claims or specific applications.

© Tate & Lyle 2014

Rice and Bean Chip – a gluten free snack

Built With: X-PAND’R® 612 corn starch

PROMITOR™ Soluble Corn Fiber 85

Delivers crispy texture with benefits of soluble corn

fiber

Benefits: Excellent dough binding and machining

properties Light and crispy texture Suitable for “Gluten Free” and “Good

Source of Fiber” claims Nutrition rich baked product with only

120 calories per 28 g serving * Contains 7g fat

Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the fitness of Tate & Lyle products for their

particular purposes, product claims or specific applications.

© Tate & Lyle 2014

SUMMARY AND Q&A

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© Tate & Lyle 2014

Q&A Session and Wrap-Up

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Bulk Ingredients

Speciality Food Ingredients

Starch-based

Specialty Ingredients

Specialty and High Potency

Sweeteners

Food

Systems

• Specialty starches

• Specialty Maltodextrins

• Functional Clean Label

Starches

• Tomato Paste Solids

replacement

• Dairy Stabilizer

Systems

• “Bespoke” Custom

Blending

• SPLENDA® Sucralose

• PUREFRUIT™ Monk Fruit Extract

• TASTEVA® Stevia Sweetener

• KRYSTAR® Crystalline Fructose

Bulk Sweeteners

Industrial Ingredients

• Corn Syrups

• Dextrose

• Glucose

• Paper-making Starches

• Acidulants/fermentation/bio-based products

and ethanol

• Corn co-products including animal feed

• Soluble Corn Fibers

• PromOat® Beta Glucan

• PrOatein™ Oat Protein

• SODA-LO® Salt Microspheres

Health and Wellness

‘SPLENDA® is a trademark of McNeil Nutritionals, LLC’ as a footnote

© Tate & Lyle 2014

APPENDIX

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© Tate & Lyle 2014 31

Our global presence

1) US BI Sites:

- Cowles, IL

- Cowden, IL

- Dayton, OH

- Decatur, IL

- Duluth, MN

- Findlay, IL

- Fowler, IN

- Francesville, IN

- Heyworth, IL

- Lafayette, IN

- Loudon, TN

- Mattoon, IL

- Parnell, IL

- Pittwood, IL

- Wapella, IL

- Watseka, IL

- Wilmington, DE

- SFI Production Facility

- SFI Regional Sales office

- BI Sites

- Global Shared Services

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2 3

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5

6 7 8

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1

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3

4

5

6

7

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2

1

1

3

4 5

6

7

1

1. Sycamore, IL Food systems

2. Van Buren, AR Speciality starch

3. Mcintosh, AL Sucralose

4. Sagamore, IL Speciality starch

5. Houlton, ME Speciality starch

6. Mold, UK Food Systems

7. Koog, NL Speciality Starch

8. Lubeck, Germany Food Systems /

Innovation centre

9. Noto, Ossono, Bergamo, Italy Food

systems/Applications lab

10. Singapore Sucralose/Applications lab

11. Brisbane, AU Food Systems

12. Johannesburg, SA Food Systems

13. Kimstad, Sweden SFI ,Tate & Lyle Oat

Ingredients

14. Suqian, China, Food Systems, Jiangsu

Province, China

15. Xuzhou, China Food Systems

applications lab

1. Chicago, IL Commercial and food innovation

centre

2. Mexico City, Mexico Applications lab

3. Sao Paulo, Brazil Regional sales office / lab

4. Buenos Aires, Argentina Applications lab

5. Lille, France Innovation centre

6. Moscow, Russia Regional sales office / Food

systems

7. Shanghai, China Regional sales office / Lab

8. Melbourne, AU Applications lab

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1

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14/15

2. Almex, Mexico

3. Casablanca, Morocco

4. Boleraz, Slovakia

5. Hungrana Hungary

5. Razgrad, Bulgaria

6. Adana, Turkey

1. Head office / SFI

Headquarters

1. Lodz, Poland

© Tate & Lyle 2014 32 32

Expertise

Biscuits Cakes and cookies Cereal bars – Breakfast cereals Bread and bread products Snack applications Fruit fillings

Equipment

Picard Ovens, steam generating Rondo Sheeter NuVu Proofer Rtech Mini-Bakery Processing Line Lang Micro-Bakery Leistritiz Extruder

Bakery & Snacks Capabilities

© Tate & Lyle 2014

30/12/2014

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Expertise Jelly Candy Hard Candy Chewing Gum

Equipment Pick Heater-Jet cooker Confectionery Drying Oven Bosch High Temp Vacuum Cooker Jaygo Gum mixer BLT Bench-top vacuum cooker, agitator

Confectionary Capabilities

© Tate & Lyle 2014

30/12/2014

Expertise Yogurt Ice cream and frozen dessert

Fermented dairy product Flavoured milk drink Fruit preparations

Equipment

Microthermics tubular heat exchanger In-line Homogenizer Climate chamber Laminar flow cabinet Continuous ice cream freezer Tetra Pak KF80 Blentec cheese cooker Taylor Soft Serve ice cream, heat treatment

Dairy Capabilities

© Tate & Lyle 2014

30/12/2014

Expertise

Carbonated and still soft drinks Near waters Juice based drinks Isotonic sports drinks Functional drinks Concentrates/dilutables

Equipment

Armfield Carbo-Fill FT102X Carbonator Post Mix Dispenser IMI Cornelius (Loop) Microthermics tubular heat exchanger Laminar Flow Cabinet

Beverage Capabilities

© Tate & Lyle 2014

Expertise

Non-emulsified/emulsified sauces Tomato based Soups & ready meals Salad Dressing, Mayonnaise Emulsified retorted and UHT soups

Equipment

Colloidal Mill Ika Labor Pilot 2000 / 4

Admix Emulsion Skid

Allpax R&D Retort

Can Seamer

Ross Vacuum Mixer

Stephan Mixer

Convenience Foods Capabilities