Food Technology & Summit Expo

Mexico City 2019

NUTRICIÓN VEGETAL

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Frank TruongGeneral Manager – COSUCRA Inc. (USA / CAD/ MEX)ftruong@cosucra.com / Mobile +1 732 428 9094www.cosucra.comSeptember 25, 2019 from 1615-1700

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Agenda Key Drivers to Increased Consumption of NUTRICIÓN VEGETAL

Benefits of Pea vs. Vegetal vs. Animal Protein for NPD

Sustainability

Nutritional

Product Development

Functional Benefits Combining Pea Protein, Fiber & Starch for NPD

Achieving Daily Nutritional Sugar Reduction and Fiber Enrichment

Goals with Chicory Root Fiber

COSUCRA Capabilities to support your NUTRICIÓN VEGETAL NPD

Key Drivers to Increased Consumer Demand for NUTRICIÓN VEGETAL

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New Nutrition Business 2019 Top 10 Key Trends:- Top 3 can be achieved with PEA Protein & Chicory Root Fiber

Global Protein Demand by 2050 - Alternative Protein Sources Required to Support Demand

Demand for protein will be doubled by 2050 to support global population growth Meat & seafood cannot meet this growing demand by themselves and

alternative protein sources have the potential to fill the deficit

Key Drivers for Plant Protein Consumption

Higher proteinconsumption in generalGrowing global populationIncreasing protein consumptionper person

Environmental friendliness of plant proteins compared to animal sources

(Younger) consumersbelieving dairy protein givesdigestive problems

(Flexitarian) consumerslooking for alternative plant-based protein sources

Consumers are looking for novetlyand variety

North America is the Largest Market for Forecast Demand

Plant Protein Ingredients Market: Percent Revenue Forecast by Region, Global, 2022

PEA Protein New Product Launches in USA- Plant Based Dairy/Meat are two high growth categories

Source : Mintel GNPD

76% of new product launches (food, drink, petfood or supplements) with PEA protein in USA between 2014 to 2018 made up the Top 5 categories (Snacks, Other Beverages, Dairy, Bakery and Meals)

PEA Protein in MEXICO

Increasing positive consumer feedback in MEXICO on PEA

0% 20% 40% 60% 80% 100%

2017

2015

Negative Neutral Positive Not familiar

Source : GlobalData Consumer Survey

Do you think the following ingredients will have a positive or

negative impact on your health?

PEA Protein New Product Launches in MEXICO- Trending up with increased consumer awareness

Source : Mintel GNPD

75% of new product launches (food, drink, petfood or supplements) with PEAprotein in Mexico between 2014 to 2018 made up the Top 5 categories (Bakery, Other Beverages, Sauces & Seasonings, Snacks, Processed Fish/Meat/Egg)

Consumers Concerned about Health & Wellness in MEXICO

- Chicory Fiber can help with sugar reduction/higher fiber

Source: Global Data 2016

Cosucra in Asia : a growingpresence !

Frank Liang based in Shanghai, China

Jasmine Tang based in Guangzhou, China

Barney Liu based in Taipei, Taiwan

Dawn of a new era for food choices…

How will you participate to meet increasedconsumer demand for NUTRICIÓN VEGETAL?

Benefits of PEA vs. Vegetal vs. Animal Protein for NPD

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SUSTAINABILITY

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CONFIDENTIAL

Sustainability: Environmental Impact of Different Protein Sources (Water and Arable Land Yield)

Sustainability: Environmental Impact of Different Protein Sources (Energy

Consumption)

NUTRITIONAL

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CONFIDENTIAL

Sustainable source of protein content in raw material

Yellow PEA nutritional composition

Nutritional Composition of Plant Protein Affects Quality of BCAA (Branched Chain Amino Acid) Score

Why are BCAA so important?

- Constitute approx. 1/3 of the skeletal muscle protein

- Big impact on health

PDCAAS Quality of Various Protein Sources4 Units of Wheat Gluten = 1 Unit of WPI for same quantity

PRODUCT DEVELOPMENT

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CONFIDENTIAL

Protein Functionality from Various Sources

Data from Protein Trends & Technologies Seminar 2018 Samaranayaka (Plant Proteins)

Why do you use PEA protein?

1For nutritional value> Protein fortification> Allergen-free (egg, gluten, dairy, soy…)> Clean-label/natural

2For functional purposes> Emulsification> Meat replacement: fibration (gelation) of proteins> Stability to heat treatment> Solubility and Dispersibility

For food and nutrition markets

> Beverages, bakery, powder mix, ice cream, plant-based products (dairy-free, meat-free…), confectionery

Functional Benefits of PEA Protein, Fiber and Starch for NPD

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Technical Formulation Challenges in Plant Based Meat- No single ingredient will solve all challenges

Binding of the different vegetables during process and heatingTexture improvement and shape retentionStabilisation of the recipe

Water and fat holding capacityProcessabilityTexture of end-products (cold and hot conditions)

Fibrous, juiciness, firmnessYieldTaste

SYSTEMS APPROACH IS RECOMMENDED…TECHNICAL BENEFITS OF PEA PROTEIN VS. PEA FIBER VS. PEA STARCH

Achieving Daily Nutrition for Sugar Reduction and Fiber Enrichment Goals with Chicory Root Fiber

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Types of Fibers

Chicory Root Fiber: Approved Dietary Fiber by US FDA

In June 2018, the US Food and Drug Administration (FDA) announced the approval of eight additional non-digestible carbohydrates that meet the FDA’s definition of dietary fiber. The eight approved fibers include:

1) Mixed Plant Cell Wall Fibers (includes apple fiber, bamboo fiber, cotton hull fiber, cottonseed fiber, oat hull fiber, insoluble pea fiber, pea hull fiber, soluble pea fiber, potato fiber, rice bran fiber, soy fiber, sugar beet fiber, sugar cane fiber, wheat fiber)2) Arabinoxylan3) Alginate4) Inulin and Inulin type fructans (Chicory Root Fiber)5) High Amylose Starch (Resistant Starch II)6) Galactooligosaccharide7) Polydextrose8) Resistant Maltodextrin / Dextrin (includes Soluble Corn Fiber)

Prebiotics

What is Inulin / Oligofructose?

Naturally occurring carbohydrate and soluble fibre, which is found in a wide variety of food products including:

Inulin has been consumed for centuries in the traditional diet

Roasted chicory are also used as coffee substitute*Source : Van Loo et al. 1995

Functional Benefits of Chicory Root Fiber

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Fiber Enrichment with Chicory Root Fiber

Recommendation: – 25-30g fiber per day for adults– 1/3 soluble fibre and 2/3 insoluble fibre

In western countries, people consume only 50% of their recommended daily intake in fibre

Sugar Reduction with Chicory Root Fiber

SUGAR(4 kcal/g) SUGAR

(4 kcal/g)

Fibruline®

/ Fibrulose®

(~2 kcal/g)SUGAR

(4 kcal/g)Intensive

Sweeteners* and/or Polyols*

Fibruline®

/ Fibrulose®

(~2 kcal/g)

Partial sugar reduction Full sugar replacement

Fat Reduction with Chicory Root Fiber

LIPIDS(9 kcal/g)

Fibruline®

Fibrulose®

(~2 kcal/g)

WATER

! Only for food products with high water content

Fibruline®

Fibrulose®

(~2 kcal/g)

Emulsifiers, humectants…

! For food products with low water activity

LIPIDS(9 kcal/g)

COSUCRA Capabilities to support your NPD growth in NUTRICIÓN

VEGETAL

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Founded in 1852 COSUCRA manufactures a range of plant based, clean label, sustainable and environmentally friendly solutions from natural origin yellow peas and chicory root fiber grown in France, Belgium and Netherlands

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• 2 plants in Belgium producing natural food ingredients from locally sourced chicory root and yellow Peas (a global leader in pea protein and chicory root fiber)

• Presence in 45 countries

• Cosucra Ingredients presence at more than 2000 industry leaders

COSUCRA Company Profile

Family Company since 1852… • 1982: The first steps towards a new future

• 1986: The world’s first production of industrial inulin and the launch of Fibruline

• 1990: The world’s first production of pea protein isolate and the launch of Pisane

TODAY

• 2015: Expansion of the PEA processing plant to increase capacity (completed Phase 2 of EUR 35 million capacity expansion in 2018 to support global consumer demand)

WHY COSUCRA?39

Technological Leadership

CONFIDENTIAL

Sustainability Leadership

Farm to ForkTraceability

1) World’s first industrial producer of chicory root fiber in 1986

2) World’s first industrial producer of pea protein isolate in 1990

1) Energy neutral in resources required to manufacture pea protein, pea fiber and pea starches

1) Can trace each lot shipped to over 45+ countries back to farmer in EU

MUCHAS GRACIAS…YOU ARE INVITED TO TASTE PROTOTYPE CONCEPTS AT FXM &

COSUCRA BOOTH

PLANT BASED MEAT, DAIRY, BEVERAGE AND BAKERY APPLICATIONS

APPENDIX

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COSUCRA…1st global industrial production of chicory fiber

Chicory Root Fiber: Functionality vs. Applications

COSUCRA Pisane™ PEA Protein Range of SKUs

Each Pisane™ targets 1 main functional characteristicPisane™ C9

Pisane™ C9 Premium (Shelf Stable)Pisane™ Organic

Pisane™ M9

Emulsification capacities

Fibration of proteins

Pisane™ B9

Low affinity for water

Good emulsification propertiesEasy-to-use

Pisane™ F9

Low sodium content

Good solubility and dispersibility

Great emulsification propertiesStable to heat treatment

Non-dairy applicationsPowder mixes

BeveragesSavoury applications Bakery applications

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Yield

CleanLabel

Shape

Texture

Retention

EasyProcess

Moisture

Swelite™ Functional PEA Fiber…a Natural Origin, Non-GMO Project Verified, Plant Based Ingredient made from Yellow Peas

Nastar™ Functional PEA Starch: A promising functional pea starch (20%+ volume CAGR from 2017 to 2025)

Nastar™ Pregelatinized starch highest

gel strength vs. other pregel

starches

White powder and Neutral in

taste

Lower Gelatinization

temperature vs. most starches (lower energy

costs)

The perfect solution for “free from”

& vegan products

Highest gel strength in high heat

treatment & high shear processing

Non-GMO Project

Verified (clean label), Kosher

& Halal certified

Highest amylose

content vs. all other

starch sources

Nastar™ (Native) & Nastar™ Instant

(Pregelatinized) Functional Pea

starches

Food Formulation – Functionality Needs

Data from Protein Trends & Technologies Seminar 2018 Samaranayaka (Plant Proteins)

PEA Protein Isolate – Technical Performance Varies…

PEA Protein #1

PEA Protein #2

PEA Protein #3

PEA Protein #4

PEA Protein #5

Chemical analysis

Protein / powder AS IS % ~82 ~79 ~77 ~78 ~80

pH 7,5-7,8 6,5-6,9 7,0-7,2 6,9-7,5 5,6

Powder characteristics

Handling properties +/- + ++ ++ ++

Taste

Bitterness + + + + No bitterness

Astringency + -(sandy: +)

+/-(sandy: +) +

--(sandy:

+++)

Vegetable note Pea taste Strong cereal, hay Cereal Cereal,

hay

Cereal, rice,

plasticine

Functional properties

Emulsion + + + + --

Gel strength ++ - - - --

Solubility (neutral pH) ++ - + + --

Chicory Root Fiber Dosage Recommendations