Sweetening Food & Beverages Naturally

Dr. Sidd Purkayastha, Head of Global Scientific & Regulatory Affairs

PureCircle Limited 2013

Agenda
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

The global Food and Beverage industry under pressure like

never before.
Rising Public Health
Concerns
Global obesity crisis
Sugar tax (passed/proposed)
Activist advocacy groups

Consumers redefine
Health & Wellness and
Sustainability Needs

Sweeteners Under Fire

Sugar
Artificial Sweeteners

Good for me
Good for others
Good for the planet

prop

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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.
70%

Global % of new product introductions with HPS

60%

50%

40%

Acesulfame Potassium
Sucralose
Aspartame

30%

Stevia
20%

10%

0%

2007

2008

2009

2010

2011

2012

2013

2014
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Sweetener of Choice
For Calorie-intake
Management

Sweeteners from Plant offer various solutions

Natural Caloric Sweeteners

Natural Non-Caloric Sweetener

Sugar
Fructose
Glucose
High Fructose Syrup
Glucose Syrup

Caloric
Sweeteners
Sugar
Fructose
Glucose

Sweetness Potency
(Sucrose Equivalent)
1.0
1.3
0.6

Non-Caloric
Sweeteners
Steviol Glycosides
Mogrosides
Monatin

Sweetness Potency
(Sucrose Equivalent)
250
200
1000

HFCS

1.0

Thaumatin

14,000

Steviol Glycosides (Stevia)

Mogrosides (Monk Fruit)
Monatin (Sclerochiton)
Thaumatin (Katemfe)
Brazzein (Oubli)

Stevia is the only natural ingredient able to reduce

calories while meeting mainstream requirements

Great Taste

Economic Pricing

Sustainable and scalable

supply

Stevia is a new type of sweet

Sugar

Natural
origin

Stevia

NonCaloric

Artificial
NNS

Sweetness quality starts with the leaf

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: Prefers15-30C (22-25C optimal).
Plant growth slows above 35 C
Stevia grows naturally between 20and 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.
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Our approach supports a vertically integrated, sustainable

supply chain

Plant Breeding

Proprietary stevia varieties

Continuous innovation

Harvesting

Educating and training farmers

Source diversification

Extraction

Ensuring quality standards

Industry leading capacity

Purification

Unmatched consistency at scale

Safety verified by outside labs

Application

Stevia formulation expertise

Next generation approach

Finished Product

Actionable consumer insights

Powerful consumer trust mark
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Our award winning sustainability program positively

impacts environment, eco system and public health
Published Industrys FIRST
Carbon and Water Footprint

2020 Sustainability Commitment

Carbon footprint is
85% lower * than sugar
Consumptive Water footprint is
93% lower *than sugar
* Based on publically available benchmarks

By 2020, reduce Food & Beverage

industrys :
Carbon Footprint by 1 Million MT
Water Footprint by 2 Trillion Liters
Calorie Footprint by 13 Trillion

Industrys FIRST Sustainable Agricultural Policy

rolled out across Africa, Asia, Americas

Industrys FIRST Calorie Footprint

0.5
Trillion

Through
FY 2009

2.6
Trillion

Through
FY 2014

+2
Trillion/yr

Current
Assets
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We have committed to reduce the food &

beverage industrys emissions

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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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Global Approval of
Stevia in Food and
Beverage Applications

What happens to steviol glycosides in the body?

Steviol glycosides are not absorbed
in stomach or small intestine

glucose
O

glucose

glucose

OH

O
CH3

CH2

CH3
H

O
glucose

CH2

HO

CH3
O

H
CH3
O

Steviol glycosides hydrolysed by

gut bacteria to release steviol

Steviol absorbed in colon,

modified by liver,
excreted in urine

Result = zero calories

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Stevia Safety Research Summary:

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

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Existing authorizations of Stevia as a food ingredient

Americas

APAC

Europe/ME

Africa

USA
Argentina
Bolivia
Brazil
Canada
Chile
Colombia
Costa Rica
Ecuador
El Salvador
Guatemala
Hondurus
Mexico
Paraguay
Peru
Uruguay
Venezuela

Australia
Bangladesh
China
Hong Kong
India (P)
Indonesia
Japan
Korean
Malaysia
Myanmar
New Zealand
Pakistan
Philippines
Singapore
Sri Lanka
Taiwan
Thailand
Vietnam

Belarus
Bahrain*
European Union
Iran
Israel
Jordan
Kazakhstan
Kuwait
Lebanon
Oman*
Qatar*
Russia
Saudi Arabia
Switzerland
Turkey
UAE*
Uzbekistan
Yemen*

Algeria
Cape Verde
Egypt
Equatorial Guinea
Gambia
Ghana
Guinea Bissau
Guinea Conakry
Kenya
Liberia
Libya
Morocco
Mauritania
Nigeria
Sierra Leone
South Africa
Tunisia

P= Pending/In-progress * Generally follows UAE (GSO) ^Generally adopts FDA approval

Global Trends in Food

Application

Growth in stevia products has remained strong over the past 5 years

Global Food & Beverage Launches With Stevia

2500

5 Yr CAGR

2274

# of launches

2000

Total Food & Bev

+52%

1843

1500

Food
1163

Food
+45%

1000

636

Beverages

477
500

Beverages
+67%

280

2009

2010

2011

2012

2013

2014

Source: Mintel GNPD

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Steviasweetening food and beverages naturally

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.
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Thank You