PureCircle - 9 April 2015 - Sidd - To Share
Transcript of PureCircle - 9 April 2015 - Sidd - To Share
© PureCircle Limited 2013
Sweetening Food & Beverages Naturally
Dr. Sidd Purkayastha, Head of Global Scientific & Regulatory Affairs
Market Challenges & Opportunities
Stevia- Sweetener of Choice with
Sustainable Growth
Stevia Chemistry & Stevia 3.0™
Regulatory Status of Stevia
Trend in Food & Beverage with Stevia
Agenda
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The global Food and Beverage industry under pressure like never before.
prop
Rising Public Health Concerns
Consumers redefineHealth & Wellness and
Sustainability Needs
Sweeteners Under Fire
• Global obesity crisis • Sugar tax (passed/proposed)• Activist advocacy groups • Good for me
• Good for others• Good for the planet
• Sugar• Artificial Sweeteners
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Obesity & Diabetic Growth Worldwide and Interventions
• Alarming Growth of obesity and diabetes globally
• China, India and USA are the three top countries with most diabetic population
• Pressures on dietary changes / energy reduction from different authorities
• Consumption Taxes for selected products with high sugar content
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Driving significant shifts in the type of sugar substitutes used in food and beverages.
0%
10%
20%
30%
40%
50%
60%
70%
2007 2008 2009 2010 2011 2012 2013 2014
Acesulfame Potassium
Sucralose
Aspartame
Stevia
Global % of new product introductions with HPS
Sweeteners from Plant offer various solutions
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 1.0
Fructose 1.3
Glucose 0.6
HFCS 1.0
Non-Caloric
Sweeteners
Sweetness Potency (Sucrose Equivalent)
Steviol Glycosides 250
Mogrosides 200
Monatin 1000
Thaumatin 14,000
Great Taste
Sustainable and scalable
supply
Economic Pricing
Stevia is the only natural ingredient able to reducecalories while meeting mainstream requirements
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• Plant: Stevia rebaudiana Bertoni
• Family: Compositae (Asteracease)
• Type: Semi-perennial herb
• Soil: Slightly acidic (ph of 5.5-7), well drained soil
(Sandy loam is ideal) with good organic matter
(thrives with humus).
• Temperature: Prefers15º-30ºC (22º-25ºC optimal).
Plant growth slows above 35 ºC
• Stevia grows naturally between 20°and 25°latitude, prefers 12-13 hours sunlight
• Seeds are not very fertile (~5-15%), vegetative
propagation is more common than seeding the crop
• Chinese farms typically harvest once or twice a year,
Equatorial farms in Columbia and Kenya can achieve
4 to 6 harvests per year.
Sweetness quality starts with the leaf
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Finished Product
Application
Purification
Extraction
Harvesting
Plant Breeding • Proprietary stevia varieties• Continuous innovation
Our approach supports a vertically integrated, sustainable supply chain
• Educating and training farmers• Source diversification
• Ensuring quality standards• Industry leading capacity
• Unmatched consistency at scale• Safety verified by outside labs
• Stevia formulation expertise• Next generation approach
• Actionable consumer insights• Powerful consumer trust mark
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Our award winning sustainability program positively impacts environment, eco system and public health
By 2020, reduce Food & Beverage industry’s :•Carbon Footprint by 1 Million MT •Water Footprint by 2 Trillion Liters•Calorie Footprint by 13 Trillion
Published Industry’s FIRSTCarbon and Water Footprint
Carbon footprint is 85% lower * than sugar
Consumptive Water footprint is 93% lower *than sugar
* Based on publically available benchmarks
Industry’s FIRST Calorie Footprint
0.5 Trillion
ThroughFY 2009
2.6Trillion
ThroughFY 2014
+ 2 Trillion/yr
CurrentAssets
Industry’s FIRST Sustainable Agricultural Policy rolled out across Africa, Asia, America’s
2020 Sustainability Commitment
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Stevia Benefits- A sweetener for Health & Wellness
• Sweet ingredient in foods and beverages
• Natural origin, plant-based• Zero calories• Zero glycemic index
• Appropriate for diabetes• Suitable for whole family, including
children and pregnant women• Tooth friendly• Suitable for cooking, ideal for a
range of food and beverages• pH, heat, and shelf stable
• Can help reduce calories and sugar
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What happens to steviol glycosides in the body?
Steviol absorbed in colon, modified by liver, excreted in urine
O glucoseO
glucose
glucose
O
glucose
H
H
CH3CH2
O
CH3
O
Steviol glycosides hydrolysed by gut bacteria to release steviol
HO
H
H
CH3CH2
O
CH3
OH
Result = zero calories
Steviol glycosides are not absorbed in stomach or small intestine
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• Long history of use – South America & Japan
• Over 200 studies conducted, in various species, from beginning of life, for life-time, at high levels establish safe levels for humans
• No adverse effects in humans even at levels higher than typically consumed
• Safe for general population
• Safe for consumption by special populations: pregnant women, lactating mothers, and children
• Non-allergenic
• No pharmacological effects at Food & Beverage usage levels
Stevia Safety Research Summary:
Existing authorizations of Stevia as a food ingredient
P= Pending/In-progress * Generally follows UAE (GSO) ^Generally adopts FDA approval
Americas APAC Europe/ME Africa
USAArgentinaBoliviaBrazilCanadaChileColombiaCosta RicaEcuadorEl SalvadorGuatemalaHondurusMexicoParaguayPeruUruguayVenezuela
AustraliaBangladesh ChinaHong KongIndia (P)IndonesiaJapanKoreanMalaysiaMyanmarNew ZealandPakistan PhilippinesSingaporeSri Lanka TaiwanThailandVietnam
BelarusBahrain*European UnionIran IsraelJordanKazakhstanKuwaitLebanonOman*Qatar*RussiaSaudi ArabiaSwitzerlandTurkeyUAE*UzbekistanYemen*
Algeria Cape VerdeEgyptEquatorial GuineaGambiaGhanaGuinea BissauGuinea ConakryKenyaLiberiaLibyaMoroccoMauritaniaNigeriaSierra LeoneSouth AfricaTunisia
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Growth in stevia products has remained strong over the past 5 years
Source: Mintel GNPD
Global Food & Beverage Launches With Stevia
5 Yr CAGR
Total Food & Bev+52%
Food+45%
Beverages+67%
0
500
1000
1500
2000
2500
2009 2010 2011 2012 2013 2014
# o
f la
un
che
s Food
Beverages
280
477636
1163
1843
2274
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• Plant-based, natural origin sweet taste people want with zero calories of Stevia Leaf Extract (Steviol Glycosides) – Helps weight management efforts for the whole family by reducing
added sugars in food and beverages– Can be used in a wide variety food and beverages due to its pH,
heat and shelf-stability– Does not promote tooth decay
• Extensive safety record as a food ingredient, approved by all major authorities.
• All Steviol Glycosides have similar molecular structure that can provide sweetness and flavor/taste modifications.
• Stevia 3.0 brings together the sweeteners and flavoring technology from stevia leaves to provide the desired taste in food and beverages.
• More than 50% CAGR of the Global food and beverage launches with stevia extract.
Stevia—sweetening food and beverages naturally