Citri-Fi Clean Label Solution

Citri-Fi Clean Label Solution

Topics Market Review Fiberstar and Citri-Fi Review Clean Label Citri-Fi Portfolio Technical Review Commercial Successes Recap/Summary Contact Information Questions/Answers 2

Market Review 3

Market Review Clean Label Definition There are no standards or regulations controlled by any governing body. A subjective perception of food labeling that is understood by consumer(s) to be either right or wrong. In other words, consumers will know it when they see it whether the product is wholesome, minimally processed and transparent about what a product contains. (recognizable ingredients) Clean label definition varies internationally and by food manufacturer s clean label policies which are determined by the end customer (e.g. grocery, consumer) In some countries, clean label expands into health implications Removing allergens (e.g. soy, etc.) Removing unhealthy components hydrogenated fats Some marketers are using the words artisan, clean, earth-friendly, local, pure, and simple to support the products positioning 4

Market Review Clean Label Market Statistics Innova findings suggest that 73% of US consumers think that it is important to have recognisable ingredients in the foods they eat, as well as foods that they would stock at home. Some 28% of consumers also admit to finding a clean label important when purchasing foods. This could include statements such as organic, non-gmo or hormone-free, as well as more established claims of no artificial ingredients. Over 20% of the new products introduced in the United States in 2014 featured a clean label positioning, up from 17% in 2013. (Innova, 2014) Clean label was one of the 2015 IFT Annual Expo Top 10 Trends 5

Market Review Targeted Ingredients Sweeteners High Fructose Corn Syrup (HFCS) Artificial Sweeteners Colors & Flavors Artificial Colors & Flavors Preservatives Thickeners Gums and Gum Systems Modified Food Starches Chemical Stabilizers Targeted Ingredients Emulsifiers Chemical-based emulsifiers Fats Hydrogenated Fats Allergens Soy, Dairy, Wheat, etc. 6

Clean Label Categories 7

Formulating Guidance Targeting Ingredient Replacement Citri-Fi products are used in conjunction with other ingredients to achieve the replaced ingredients functionality Example: Citri-Fi + Native Rice Starch used in place of phosphate to achieve yield improvement in injected meats Example: Citri-Fi + Native Tapioca Starch used in place chemical emulsifiers within gluten-free baked goods to achieve moisture retention & natural emulsification stabilization Targeting Product Functionality Citri-Fi products can be used solo or in conjunction with other ingredients to enhance the targeted functionalities. Example: Citri-Fi 100FG used to improve pulpy texture and thickness in fruit-based smoothies 8

Citri-Fi Clean Label Solutions Citri-Fi is Commonly Used to Replace/Reduce Negatively Perceived Ingredients Below: INGREDIENT Starches Gums Carrageenan Pectin Allergens (e.g. wheat, gluten, egg) Hydrogenated Fats Phosphates Silicates Chemical Stabilizers/Emulsifiers Meats Bakery Dairy Sauces/ Spreads Beverages Plating Confection 9

Meats Category Food Application Benefits Replacement Ingredient Citri-Fi Products Injected/Tumbled (Poultry, Ham Pork, Beef) Note: Restrictions by needle size Enhanced Yield Reduced Purge Juicy Texture Moisture Retention Phosphate Carrageenan Chemical Stabilizers 100M40 100M40 300M40 100 Series Soy Products 100M40 Ground/Formed Enhanced Yield Reduced Purge Juicy Texture Moisture Retention Phosphate Soy Products 100 Series 125FG 200 Series 100 Series 125FG 200 Series 10

Bakery Category Food Application Benefits Replacement Ingredient Citri-Fi Products Baked Goods Fat Reduction Egg Reduction Gluten-free Bakery Natural Emulsification Stabilization Moisture Retention Quality Shelf-life Structure Bakery Fillings Fat Reduction Pulpy Texture Thickener Modified Starches Gum & Gum Blends Hydrogenated Fats Modified Starches Gum & Gum Blends Chemical Emulsifiers Modified Starches Gum & Gum Blends 100 & 200 Series 100 Series 100 & 125 Series 100 & 125 Series 100 Series 100, 200 & 300 Series 100, 125 & 200 Series 100 & 125 Series 11

Dairy Category Food Application Benefits Replacement Ingredient Citri-Fi Products Yogurt Emulsification Stabilization Mouth-feel Creamy Stabilizer Thickener Yogurt: Fruit Prep Pulpy Texture Stabilizer Thickener Cheese- Pasteurized Emulsification Stabilization Separation Reduction Cream Cheese Enhanced Yield Reduced Syneresis Stabilizer Cheese: Small Curd Enhanced Yield Reduced Syneresis Stabilizer 12 Modified Starches Gum & Gum Blends Chemical Emulsifier Pectin Chemical Emulsifiers Chemical Stabilizers Gum & Gum Blends Carboxymethyl Cellulose Gum & Gum Blends 100 & 200 Series 100 Series 100 & 200 Series 100 & 125 Series 100 & 200 Series 100 Series 100 Series 100 & 200 Series 100 Series Reduced Syneresis Carboxymethyl Cellulose 100, 200 & 300 Series Ice Cream Emulsification Stabilization Fat Reduction Reduction Melt-ability Stabilizer Sour Cream Stabilizer Thickener Chemical Stabilizers Chemical Stabilizer 100 & 300 Series 100, 200 & 300 Series

Beverage Category Food Application Benefits Replacement Ingredient Citri-Fi Products Juice Clouding Agent Mouthfeel Pulpy Texture Thickener Smoothie- Fruit Prep Pulpy Texture Thickener Smoothie Emulsification Stabilization Mouthfeel Pulpy Texture Thickener Enhanced Yield Reduced Syneresis Stabilizer Carboxymethyl Cellulose Gum & Gum Blends Pectin Titanium Dioxide Pectin Carboxymethyl Cellulose Gum & Gum Blends 100 & 300 Series 100 Series 100 & 125 Series 100 Series 100 & 125 Series 100 & 300 Series 100 Series 13

Dressings & Sauces Category Food Application Benefits Replacement Ingredient Dressings: Vinaigrette Emulsification Stabilization Mouthfeel Marinades Emulsification Stabilization Thickener Sauces Emulsification Stabilization Thickener Spreads: Fruit-based Mouthfeel Thickener Spreads Emulsification Stabilization Fat Reduction Thickener Gums Modified Starches Chemical Emulsifier Gums Modified Starches Gum & Gum Blends Chemical Stabilizers Chemical Emulsifiers Gums & Gum Blends Modified Starches Pectin Gums & Gum Blends Chemical Stabilizer Modified Starches 14 Chemical Emulsifiers Product 300 Series 100, 200 & 300 Series 100 & 300 Series 100 Series 100, 200 & 300 Series 100 Series 100 & 300 Series 100, 200 & 300 Series 100 Series 100, 200 & 300 Series 100 & 125 Series 100 Series 100, 200 & 300 Series 100, 200 & 300 Series 100 & 300 Series

Technical Review Phosphates Modified Starches Chemical Emulsifiers and Stabilizers Gums 15

Replacing Phosphates: Meats 16

Injected Meats: Phosphate Replacement 17

Injected Meats: Phosphate Replacement Citri-Fi 100M40 and rice starch can be utilized to replace phosphates in injected chicken to reduce purge, increase yield and quality. 18

Replacing Modified Starch 19

Dressings: Modified Starch Replacement 20

Replacing Chemical Stabilizers 21

15% Fat Sour Cream: Chemical Stabilizer 22

15% Fat Sour Cream: Chemical Stabilizer Viscosity can be manipulated easily by altering the amount of Citri-Fi in your formulation Citri-Fi 200FG at 0.3% can be utilized to replace stabilizers in a low-fat sour cream application. Control with Stabilizer 0.3% Citri-Fi 200FG 23

Gyro Meats: Chemical Stabilizer Replacement Adobe Photo Stock 24

Gyro Meats: Chemical Stabilizer Replacement Key Benefits Reduce drip-loss during cooking Improved cook yield A juicier and flavorful end product No E-number 25

Replacing Gums 26

Bakery Fillings: Pectin FORMULATION PROCEDURES: Adobe Photo Stock Dry-blend Citri-Fi with 100g of sugar (to reduce risk of lump formation in step 2). Option: Citri-Fi 100 can also be homogenously dispersed directly to fruit pulp by using a high speed mixer. Mix fruit pulp, about half of the sugar, add the blend from step 1) and start to heat to 90 C/ 194 F. Add remaining sugar and adjust ph to 3.0 by lemon juice concentrate. Cook to final soluble solids (65 Brix) and fill hot. Evaluate at 24 hours. 27

Bakery Fillings: Pectin Citri-Fi 100 can be used as a gelling agent in fruit preparations which includes: Bakery fillings Fruit prep for yogurts and smoothies Citri-Fi 100 performance in no added pectin applications depends on the high sugar content and Brix. Citri-Fi 100 demonstrates heat stable properties through the baking process. Citri-Fi 100 usage levels can vary by fruit type and are recommended at 1.0-2.5%. 28

RTD Beverages: Xanthan Gum Replacement Adobe Photo Stock 29

RTD Beverages: Xanthan Gum Replacement Citri-Fi 100FG can replace Xanthan Gum while improving or maintaining texture, viscosity and mouthfeel without comprising taste. 30

German Bread Rolls: Guar Gum Replacement FORMULATIONS REFERENCE FORMULA: Wheat Flour: 1000g 89.3% Salt: 20g 1.8% Peanut Fat: 10g 0.9% Yeast: 50g 4.5% Improver: 30g 2.7% Guar Gum: 10g 0.9% BENEFITS No E-number Clean Label Moisture Binding Dry, Non-sticky Dough Knead able Dough/Machin able Increased Crust Crack Stability Quality through-out Shelf-life TEST FORMULATION: Citri-Fi-100 (3g) replace all Guar Gum (10g) No changes in processing would be required when replacing Guar Gum 31

German Bread Rolls: Guar Gum Replacement Guar Gum 5000 cps, 1% Citri-Fi 100, 0.3% 32

Summary 33

Summary Clean label formulating is a hot topic internationally and domestically Clean label initiatives cover many ingredient categories such a phosphates, carrageenans, modified starches, gum and gum systems, chemical stabilizers and emulsifiers, CMC, pectin, allergens and hydrogenated fats. Citri-Fi portfolio can be used to create clean label products and may be used in conjunction with other ingredients to replace non-clean label components 34

Summary Phosphate Replacement Injected and Reformed Meats Modified Starches Sauces, Fillings, Dairy, Beverages Chemical Stabilizers and Emulsifiers in Dressings, Spreads, Meats Gums Beverages, Dairy, Dressings, Fruit Preparation 35