Your Stevia Launch –Understanding the Regulatory Framework and matching a Stevia Portfolio to Solution
April 2016
…………….………….………….………….…………….…………..…………….…………..................India Approval of Stevia
2008 2010 2012 2015
…………….………….………….………….…………….…………..…………….…………..................Agenda
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• Natural Sweeteners & Stevia
• Safety & Regulatory Scope
• Stevia- the ingredient
• PureCircle Sweeteners• PureCircle Flavors
• Opportunities to work together
• PureCircle Delivers- Matrix Solutions
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Natural Sweeteners and Stevia
4
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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 1.0Fructose 1.3Glucose 0.6
HFCS 1.0
Non-Caloric Sweeteners
Sweetness Potency (Sucrose Equivalent)
Steviol Glycosides 250Mogrosides 200
Monatin 1000
Thaumatin 14,000
Sweeteners from Plant offer various solutions
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Stevia is a Natural Sweetener with Flavoring Properties
Sugar Stevia Artificial Sweetener
Natural origin
Non-Caloric
Single Component
Single Component
Multiple Components
Multiple Components
Single Component
Single Component
SweetnessSweetness
Modification
Sweetness& Flavor
ModificationSweetness
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Stevia is the first natural origin, calorie-free sweetening ingredient for mainstream use
• Naturally occurring plant native to Paraguay
• Widely grown for its sweet leaves
• Now grown in countries around the world
• Adds no calories to foods and beverages
• Non-GMO
• Rebaudioside A, or Reb A, and Stevioside are the major molecules
• Total Steviol Glycosides (TSG): The TSG represents the amount of glycosides as a % of the dry weight of the leaf
Stevia is the only natural ingredient able to reduce calories while meeting mainstream F&B requirements.
Great Taste
Economic Pricing
Sustainable & Scalable Supply
Steviol glycosides Sweetening Power Relative to Sucrose
Relative Taste Quality
Stevioside (G3) 150–300 0
Rebaudioside A (G4) 200-400 +2
Rebaudioside B (G3) 300-350a 0
Rebaudioside C (G3R) 50-150 -1
Rebaudioside D (G5) 200–300 +3
Rebaudioside E (G4) 250–300 +1
Rebaudioside F (G3X) NA NA
Rebaudioside M (G6) 150–500 +4
Rubusoside (G2) 110 -2
Steviolbioside (G2) 100-125 -3
Dulcoside A (G2R) 50–120 -2
G, R, and X represent, respectively, glucose, rhamnose, and xylose sugar moieties. G# means number of glucose units; NA = Not available.
More than 40+ glycosides found in stevia leaf
All of our stevia products and innovation originate from the leaf
Chemical Structures of Steviol Glycosides
# Common NameTrivial Formula
R1 R2
1) Steviol + Glucose (SvGn)
1.1 Steviolmonoside SvG1 H Glcβ1- +17 Other Steviol
and Glucose
(SvGn) Formulas1.5 Stevioside SvG3 Glcβ1- Glcβ(1-2)Glcβ1-
1.11 Rebaudioside A SvG4 Glcβ1- Glcβ(1-2)[Glcβ(1-3)]Glcβ1-
1.21 Rebaudioside M SvG6 Glcβ(1-2)[Glcβ (1-3)]Glcβ1- Glcβ(1-2)[Glcβ(1-3)]Glcβ1-
2) Steviol + Rhamnose + Glucose (SvR1Gn)
2.1 Dulcoside A SvR1G2 Glcβ1- Rhaα(1-2)Glcβ1- +6 Other Steviol +
Rhamnose +
Glucose (SvR1Gn)
Formulas
2.4 Rebaudioside C SvR1G3 Glcβ1- Rhaα(1-2)[Glcβ(1-3)]Glcβ1-
2.9 Rebaudioside O SvR1G6 Glcβ(1-3)Rhaα(1-2)[Glcβ(1-
3)]Glcβ1-
Glcβ(1-2)[Glcβ(1-3)]Glcβ1-
3) Steviol + Xylose + Glucose (SvX1Gn)
3.1 Stevioside F SvX1G2 Glcβ1- Xylβ(1-2)Glcβ1- +2 Other Steviol +
Xylose + Glucose
(SvX1Gn) 3.2 Rebaudioside F SvX1G3 Glcβ1- Xylβ(1-2)[Glcβ(1-3)]Glcβ1-
4) Steviol + Fructose + Glucose (SvF1Gn)
4.1 Rebaudioside A3 SvF1G3 Glcβ1- Glcβ(1-2)[Fruβ(1-3)]Glcβ1-
5) Steviol + deoxyGlucose + Glucose (SvdG1Gn)
5.1 Stevioside D SvdG1G2 Glcβ1- 6-deoxyGlcβ(1-2)Glcβ1- +1 Steviol + deoxyGlucose +
Glucose (SvdG1Gn)
5.2 Stevioside E SvdG1G3 Glcβ1- 6-deoxyGlcβ(1-2)[Glcβ(1-
3)]Glcβ1-
Glc, glucose; Rha, rhamnose; Xyl, xyloseDeoxyGlc, deoxyglucose; Fru, fructose;
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Safety&
Regulatory
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Authoritative Safety Opinions
• Steviol glycoside safety had been reviewed by:• JECFA (51st, 63rd, 68th, and 69th meetings in 1998, 2004, 2007, and
2008)• EFSA (1985, 1989, 1999, 2010, 2015)• US FDA (2008-2015, issued >35 no objection to GRAS status)• FSANZ (2008, 2015)• Health Canada (2012, 2016)
• All established an acceptable daily intake (ADI) of 0 to 4 mg/kg body weight/day, as steviol equivalents• Based on similar metabolic pathway of steviol glycosides• No-observed-adverse-effect level (NOAEL) of 970 mg/kg body
weight/day (383 mg steviol equivalents/kg body weight/day) from 2-year carcinogenicity study in rats (Toyoda et al., 1997)
• Safety factor of 100
Key Stevia Safety Studies and Findings
Focus Area Study Description and Outcome
Intake assessment
Estimated intake of high purity stevia extract for average and high consumers using extensive international databases of actual high intensity sweetener intakes
General safety
Evaluated safety of high purity stevia extract at very high doses
No negative health effects associated with daily consumption equal to more than 2,000 8-ounce cans of soda sweetened with stevia extract for a 68 kg person
Reproductive safety
Assessed reproductive and developmental impact of high purity stevia extract at very high doses
No negative health effects in rats at doses equal to a 68 kg person consuming nearly 1,000 8-ounce cans of soda sweetened with stevia extract
Blood pressure
4-week clinical study in people with normal to low-normal blood pressure
Consumption of the equivalent of eight 8 ounce cans of soda sweetened with stevia extract had no significant blood pressure effects in healthy subjects (4 week study)
Glucose homeostasis
16-week clinical study in people with type 2 diabetes
Consumption of 1,000 mg/day of stevia extract did not affect blood sugar control and was well-tolerated in people with type 2 diabetes (16 week study)
Pharmaco-kinetics and Metabolism
In vitro and in vivo animal and human studies to show all steviol glycosides are metabolized same as stevioside and rebaudioside A
Multiple studies showed that all steviol glycosides share the same metabolic fate independent of the number or type of sugar moieties attached to steviol backbone.
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Metabolic Fate of Steviol Glycosides
• Steviol glycosides pass undigested through upper portion of the GI tract• Enter colon intact and undergo microbial metabolism to steviol• Steviol is absorbed into portal vein and conjugated with glucuronic acid in the
liver and excreted in humans as steviol glucuronide, primarily in the urine
Steviol
R2
R1
SteviolMicrobial hydrolysis Absorption
Conjugation
Glucuronic acid
Excretion viathe urine
Steviol
(R groups may be hydrogen or sugar moieties (one or more) such as glucose, rhamnose, xylose, fructose, and deoxyglucose)
FCT 2008 RTP 2014 RTP 2015 RTP 2016
Existing authorizations of Stevia as a food ingredientAmericas South & North Asia
and APACEurope Middle East Africa
1. United States of America
2. American Samoa3. Antigua and Barbuda4. Argentina5. Bahamas6. Barbados7. Belize8. Bolivia9. Brazil10. Canada11. Cayman Islands12. Chile13. Colombia14. Costa Rica15. Dominica16. Dominican Republic17. Ecuador18. El Salvador19. Guatemala20. Guyana21. Haiti22. Honduras23. Jamaica24. Mexico25. Nicaragua26. Panama27. Paraguay28. Peru29. Trinidad Tobago30. Uruguay31. US Virgin Islands32. Venezuela
1. Australia2. Bangladesh3. Brunei4. China5. Fiji6. Guam7. Hong Kong8. India9. Indonesia10. Japan11. Korean12. Macao13. Malaysia14. Mongolia15. Myanmar16. New Zealand17. Pakistan 18. Papua New Guinea19. Philippines20. Singapore21. Sri Lanka 22. Taiwan23. Thailand24. Vietnam
1. Albania2. Belarus3. Bosnia4. Kazakhstan5. Russia6. Switzerland7. Turkey8. Uzbekistan
European Union1. Austria2. Belgium3. Bulgaria4. Croatia5. Cyprus6. Czech Republic7. Denmark8. Estonia9. Finland10. France11. Germany12. Greece13. Hungary14. Ireland15. Italy16. Latvia17. Lithuania18. Luxembourg19. Malta20. Netherlands21. Poland22. Portugal23. Romania24. Slovakia25. Slovenia26. Spain27. Sweden28. United Kingdom
1. Iran 2. Israel3. Jordan4. Lebanon
GSO-GCC1. Bahrain2. Kuwait3. Oman4. Qatar5. Saudi Arabia6. UAE7. Yemen
1. Algeria 2. Angola3. Botswana4. Burkina Faso5. Burundi6. Cameroon7. Cape Verde8. Central African
Republic9. Chad10. Comoros11. Congo12. Djibouti13. Egypt14. Equatorial Guinea15. Eritrea16. Ethiopia17. Gambia18. Ghana19. Guinea20. Guinea Bissau21. Ivory Coast22. Kenya23. Lesotho24. Liberia25. Libya26. Madagascar27. Malawi28. Mali
1. Mauritania2. Mauritius3. Morocco4. Mozambique5. Niger6. Nigeria7. Rwanda8. Senegal9. Sierra Leone10. Somalia11. South Africa12. South Sudan13. Sudan14. Suriname15. Swaziland16. Togo17. Tonga18. Tunisia19. Zambia20. Zimbabwe
(England, N. Ireland, Wales & Scotland)
Regulatory Landscape for Flavored Beverage (water-based)
JECFA Spec (use level in mg/kg of Steviol Equivalent))
EU (80)*Countries with EU specification (e.g. Israel,Morocco, Sri Lanka)Thailand (115)Indonesia (100)Singapore (160 ppm)
JECFA SPEC+ (GMP)– USA, Malaysia, Korea, Hong
Kong– Russian Federation
Non-JECFA Spec (GMP)– China– Japan
JECFA Spec*: TSG>95% purity with Rebaudioside A, B, C, D, F, Stevioside, Dulcoside A, Rubusoside, Steviolbioside; Reb A & Stevioside primary components
**Specification with larger number of Glycosides adopted
*New specification is being evaluated
JECFA Spec/Codex (200 JECFA Spec/Codex (200 mg/kg)AfricaLatin America, Canada**Australia & New ZealandIndia, Bangladesh, PakistanPhilippines, Vietnam, MyanmarIran, Saudi Arabia & GCC
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Serial Number
Food Categories
Description Use level (ppm)Steviol equivalence
1 01.1.2 Dairy-based drinks, flavored and/or fermented (e.g. chocolate milk, cocoa, eggnog, drinking yoghurt, whey-based drinks)
200
2 01.5.2 Milk and cream powder analogues 3303 01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yoghurt) Kulfi, Gulab Jamun, Lassi 3304 03.0 Edible ices, including sherbet and sorbet 1705 04.1.2.5 Jams, jellies, marmalades, fruit bar/toffee and fruit cheese 3606 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk 3307 04.1.2.10 Fermented fruit products 1158 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables 70
9 04.2.2.5 Vegetable, seaweed, and nut and seed purees and spreads (e.g. peanut butter) 33010 04.2.2.6 Vegetable, seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces,
candied vegetables) Almond Burfee165
11 05.3 Chewing gum 350012 06.3 Breakfast cereals, including rolled oats 35013 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) 16514 06.8.1 Soybean-based beverages 20015 10.4 Egg-based desserts (e.g. custard) 33016 11.6 Table-top sweeteners, including those containing high-intensity sweeteners 7 mg17 14.1.3.1 Fruit nectar 20018 14.1.3.2 Vegetable nectar 20019 14.1.3.3 Concentrates for fruit nectar 20020 14.1.3.4 Concentrates for vegetable nectar 20021 14.1.4 Water-based flavored drinks, including "sport," “energy,” or "electrolyte" drinks and
particulate drinks Includes all carbonated and non-carbonated varieties and concentrates. Includes products based on fruit and vegetable juices.1 Also, includes coffee-, tea- and herbal-based drinks.
200
22 14.1.4.1 Carbonated water-based flavoured drinks 20023 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades 20024 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks 20025 15 Ready-to-eat savouries 17026 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) 17027 15.3 Snacks - fish based 170
Approved Food Categories and Use Levels for India Market
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Stevia the ingredient:PureCircle Portfolio
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PureCircle Innovations Originate from the Leaf
• More Than 40+ steviol glycosides in Stevia leaf• According to regulations, only selected glycosides mixture
need to make the >95% purity for the use as a sweetener• Sweetness contribution is dependent on type & number of
sugars in R1 & R2 • Steviol is hydrophobic; R1 & R2 are hydrophilic. The
combination provides the flavor modifying properties• Numerous minor glycosides contribute significant flavor
modification with very limited sweetness.
18 -6
-4
-2
0
2
4
6
8
10
Stevioside Steviolbioside Reb B Reb A Reb D Reb C Steviol
Overall QualitySweet OnsetTotal SweetnessBitterness
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Innovation with Stevia derived Flavoring
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Masking Bitterness Natural colors Vitamins Active Ingredients
Sweet Modulation Onset sweetness Mouthfeel Long lasting
Modifying Non-Caloric Sweeteners profile Rounding sweetness making the flavor profile more sugar like
Modifying flavor notes Citrus Brown Vanilla Creaminess Fruity
Stevia leaf extracts with selected major and minor glycosides provide excellent flavoring ingredients that contribute to modulation of sweetness profile, modifying flavor notes and masking of non-sweet taste notes.
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We have built a robust stevia portfolio
Flavor modifiers that offer synergies with stevia
sweeteners
NSF Family
High purity stevia sweeteners to naturally
reduce calories
Reb A FamilySG95 FamilyAlpha FamilyDelta FamilyZeta Family
Category Solutions that maximize calorie reduction
in specific applications
Sigma – DairySigma – Tea
Custom Solutions
• Composition– Combination of nine
steviol glycosides• Sweetness Intensity
– 220 times sweeter than sugar
• Performance– High potential in savory
or more complex flavor system applications
• Key Application– Complex flavor systems
(Chocolate, coffee, etc.)– Savory systems (Sauces,
etc.)
0246
SG-95
SG95 Family
7.3
6.156.85
5.15
2.15
5.65
4.5
6.9
1.85 1.9 21.55
0.65
2.21.9
2.35
0
1
2
3
4
5
6
7
8
7.5 SE Ref Reb A97 Reb A85 SG 95
Sweetness
Bitterness
Sweet Aftertaste
Bitter Aftertaste
SG95-30
Acidified water solutions
• Composition– Single glycoside purified to
high concentrations
• Sweetness Intensity– 290 times sweeter than
sugar
• Performance– Delivers upfront sweetness– Moderate to high sweetness
replacement due to high sweetness maximum
• Key Application:– CSDs– Juices – Flavored waters
01234567Sweet
Salty
Sour
Bitter
Fruity (Berry)
Fruity (Citrus)
Anise (Licorice)
Astringent
Reb-A
0.0
2.0
4.0
6.0
8.0
0.00 0.30 1.00 1.30 2.00 2.30 3.00 3.30 4.00 4.30 5.00
Inte
nsity
Time (min.sec)
Sweet Aftertaste
Alpha Reb-A
Reb A Family
• Composition– Proprietary combination of
steviol glycosides
• Sweetness Intensity– 260 times sweeter than sugar
• Performance– Cleanest taste profile with
reduced linger/bitterness
• Key Application– Delicate /lightly flavored
systems (flavored waters, etc.)
01234567Sweet
Salty
Sour
Bitter
Fruity(Berry)
Fruity(Citrus)
Anise(Licorice)
Astringent
Alpha
Alpha Family
0.0
2.0
4.0
6.0
8.0
0.00
0.30
1.00
1.30
2.00
2.30
3.00
3.30
4.00
4.30
5.00
Inte
nsity
Time (min.sec)
Sweet Aftertaste
Alpha SG-95 Reb-A
Reduced linger
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PureCircle Flavors
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PureCircle Flavors
• PureCircle Flavors (NSF) are derived from stevia leaf extract and contains mainly steviol glycosides.
• All NSF ingredients are FEMA GRAS
• PureCircle Flavors are developed to modify flavor or taste profile with no significant contribution of sweetness in food applications.
• The usage levels of each flavor in different food matrices are determined not to contribute significant sweet perception.
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Contribution of NSF to Flavor Profile
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NSF-01 Less creamy, higher jammy/marmalade, more bitter orange,
more pithy
NSF-01 Less creamy, higher jammy/marmalade, more bitter orange,
more pithy
NSF 05Green, less ripe ,
woody note, more oily
NSF 05Green, less ripe ,
woody note, more oily
NSF-04More Oily, peely, less fresh more
cooked
NSF-04More Oily, peely, less fresh more
cooked
NSF-03Creamy, alcoholic/cocktail, note,
spicy, woody
NSF-03Creamy, alcoholic/cocktail, note,
spicy, woody
Orange CSD Unmodified Control Sweetened with Sugar
Creamy, Mandarin, Fresh, Pithy, Oily
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NSF-01 Increased lemon,
sherbet, lower lime more creamy.
NSF-01 Increased lemon,
sherbet, lower lime more creamy.
NSF 04More limey,
creamy lime, oily, body, pine
NSF 04More limey,
creamy lime, oily, body, pine
NSF-03Green, piney, confectionery,
medicinal lemon
NSF-03Green, piney, confectionery,
medicinal lemon
Lemon Lime CSD Control Sweetened with Sugar
Fresh, zesty, higher lime, candy lemon, woody note
NSF 05Cooked, lemon
Curd, jammy, tonic/ quinine
NSF 05Cooked, lemon
Curd, jammy, tonic/ quinine
Contribution of NSF to Flavor Profile
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NSF-04Sweeter, more cream notes, less artificial,
balanced cream/ cocoa flavor, rounded, more milk chocolate notes.
NSF-04Sweeter, more cream notes, less artificial,
balanced cream/ cocoa flavor, rounded, more milk chocolate notes.
NSF-04More malty, more milk chocolate, high quality
cocoa, more cocoa.
NSF-04More malty, more milk chocolate, high quality
cocoa, more cocoa.
NSF 05Less bitter, malty, creamier, more milk chocolate flavor, supress dirty cocoa notes.
NSF 05Less bitter, malty, creamier, more milk chocolate flavor, supress dirty cocoa notes.
Chocolate Milk Beverage
Contribution of NSF to Flavor Profile
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Sweet Intensity Lemon PeelyFlavor
Lime Flavor Bitterness BitterAftertaste
SweetAftertaste
Overall Liking
100% Sugar control10% sugar reduced with 120 ppm NSF-0210% sugar reduced with 30 ppm NSF01
10% Sugar Reduction – Lemon Lime CSD
Contribution of NSF-01 & NSF-02 to Flavor Profile
0
1
2
3
4
5
6
7
8
950% Sugar Reduced Cola
200 ppm of SG-95(Control)100 ppm of NSF-03 w/ SG-95
AB
BA
ba
* = 80% confidence level, lower case letter= 90% confidence level, upper case letter= 95% confidence Ievel
Contribution of NSF-03 & NSF-04 to Flavor Profile
0
1
2
3
4
5
6
7
8
9
210 ppm SG95210 ppm SG95 + 70 ppm NSF-04
B
* *
AB
ab
* * A
B
A
Capabilities and opportunities to work together
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Current challenges facing calorie reduction projects
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Taste
• Reduction of sweetness
• Increased acid perception
Texture
• Loss in texture/Bulk
Functionality
• Reduction of functional benefits of sugar:• Water binding• Reducing sugar
Texture and functionality addressed through bulking agents
Swee
tnes
s Per
cept
ion
Time
Upfront Sweetness
LingerSweetness Quality
Sucrose
Product changes upon reduction of sugar
Taste challenges with sugar replacement ingredients in products
We have extensive innovation programs focused on addressing stevia application challenges
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Application and Technical Services
Predictive Modeling/ Experimental Design
Temporal Profiles
New stevia tools and analytic evaluation
Innovation Programs
Determine optimal glycoside combinations to optimize formulas
Glycoside performance over time
Expand stevia portfolio and evaluate new evaluation methods
Afte
rtas
te
Time
Application development drives application specific advances
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PureCircle Delivers:Matrix Solutions
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Category-specific products that delivers speed to market alongside taste breakthroughs and deeper calorie reductions.
Powering Sigma breakthroughs are PureCircle’sunique combination of:
Deep Stevia Expertise
Extensive Portfolio
Dairy Center of Excellence
Proprietary Technology
++
+
Sigma-D=
The PureCircle Difference
• Superior Taste Profiles
• Range of Calorie Reductions
• High Success Rate
• Reduced Development Time
• Less resource intensive
Great Taste + Speed to Market
Introducing PureCircle Matrix Solutions
Taste the Next Generation of Stevia
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Dairy Category Solution: Sigma-DWhat are the technical benefits of Sigma-D?• Clean sweetness profile, with reduced sweetness linger and licorice aftertaste that performs well in most dairy systems• Demonstrates parity to sugar and preference to Reb A on key attributes• Great for mid calorie sugar reductions • Shows excellent synergy with fructose, sugar and several polyols• Stable through HTST and UHT processing
Dairy Applications – Flavored Yogurt No Sugar AddedSigma-D is parity to sugar on key attributes and outperforms Reb A
*= 80% CI, lowercase= 90% CI, uppercase = 95% CI
Flavored Yogurt: Full Sugar vs.No Sugar Added Reb A vs. No Sugar Added Sigma-D
Dairy Applications – Chocolate Milk, 80% sugar reducedSigma-D is parity to sugar on key attributes and outperforms Reb A
*= 80% CI, lowercase= 90% CI, uppercase = 95% CI
Chocolate Milk: Full Sugar vs. 80% Reduced Sugar with Sigma-D
0
1
2
3
4
5
6
7
8
9
Sweet Intensity Bitterness BitterAftertaste
SweetAftertaste
Overall Liking
B B
BB
**
*
AA
BC
AB
C
AFull Sugar (Control- 8g)Reb A97Sigma-D
Full Sugar (Control- 6.5g)Reb A97Sigma-D
Taste the Next Generation of Stevia
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What are the technical benefits of Sigma-T?• Clean sweetness profile, with reduced astringency, bitterness and sweet aftertaste that complements herbal, earthy
notes found in most tea systems• Demonstrates parity to sugar and artificial blends in moderate to deep reductions• Shows improvements to sugar and artificial blends for astringency, bitter and sweet aftertaste• Shows excellent synergy with sugar and several polyols• Stable through HTST and UHT processing
Tea Applications – 50% Sugar ReducedSigma-T performs parity to sugar and improvement on astringency and bitter aftertaste
*= 80% CI, lowercase= 90% CI, uppercase = 95% CI
Iced Lemon Black Tea – 50% Sugar Reduced: Sugar vs. Sigma-T
0
1
2
3
4
5
6
7
8
BA
a bA
B 0
1
2
3
4
5
6
7
8
*
*
AB
BA
Iced Lemon Black Tea – 85% Sugar Reduced: Sucrolose/AceK vs. Sigma-T
Tea Applications – 85% Sugar ReducedSigma-T performs to artificial blend and improvement on bitter and sweet aftertaste
Full Sugar Control (7.5 Brix)Sigma T 185 ppm
Sucralose/AceK 150 ppm
Sigma T4 560 ppm
Tea Category Solution: Sigma-TTaste the Next Generation of Stevia
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PureCircle Custom Solutions
How can Stevia help optimize your formulations?A range of proprietary ingredients and customizable ingredient combinations to deliver the optimal taste and caloric reduction for your specific application• Superior taste profile with more rounded sweetness• Deeper calorie reductions through ingredient synergies
Stevia solutions are application specific and dependent on:• Formulation goal• pH• Flavor system• Extent of calorie reduction
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f
We combine our portfolio with industry-leading technical expertise and matrix- specific approach.
Our suite of technical services designed to reduce development time and
improve in-market success
Co-Development
Experimental Design
Sensory Research
SRA Support
Stevia Expertise + Product Expertise
Partner together to bring the maximum knowledge to the bench for quick results and strong success
Extra Sensory Support
Leverage our sensory capabilities to provide your teams with more guidance
and development know-how
Proprietary Research Platform
Create a customized solution based on your unique formulation
requirements
A Changing Regulatory Landscape
Consult with our regulatory experts on the latest stevia guidelines in your region