Collagen Peptides – Innovative technologies for innovative ideas! What are Peptides?

Collagen Peptides are functional digested and fully utilized by the body. Collagen Peptides are also non-allergenic short chains of amino acids produced and suitable for clean label products. by the simple hydrolysis of collagen GELITA offers a versatile portfolio of different protein. Depending on the applied Collagen Peptides, including specific Bioactive Collagen Peptides®, which are optimized for enzymatic process, Collagen Peptides targeted health benefits e. g. FORTIBONE® for will deliver excellent solutions for Health or VERISOL® for Beauty from within and TENDOFORTE® for Ligaments & Tendons. applications and specific health Collagen Peptides are a pure source of protein benefits. that originates from collagen, a mammalian protein.

Collagen Peptides are characterized by their Due to their unique functionality GELITA® particular molecular weight distribution profile Collagen Peptides are ideal protein solutions to and high bioavailability. They are pure sources of combine with other food ingredients for a variety collagen protein amino acids that are rapidly of food and health & nutrition applications.

Pretreatment of the Raw Material Enzymatic Process Purification (Hydrolysis of collagen (Filtration, Demineralization) into specific peptides)

Enzyme Blend pH

Temper- Time ature

Separation

Thermal/ Specific and Chemical controlled Hydrolysis enzymatic hydrolysis

Native collagen Bioactive in raw material Collagen Peptides® [2] GELITA® Collagen Peptide Portfolio

Beauty from Within Advantages in food applications Joint Health Human • Excellent solubility Pet • Heat-stability • Stable against food acids Bone Health • Brilliant clarity Ligaments & Tendons • No precipitation or flocculation Body Toning in liquid applications • Low viscosity Endurance • Neutral in taste and odor Protein Enrichment

GELITA® Collagen Peptides are tailor made proteins fashioned by a safe and certified production process (ISO 9001, ISO 14001, ISO 50001 & FSSC 22000). GELITA’s portfolio also includes PEPTIPLUS®, a family The key of this technology is the enzymatic step of Collagen Peptide products, specialized for protein cutting the collagen into specific peptides. enrichment and technical food applications.

Concentration Sterilization Spray Dryer UHT Flow of raw materials or products

Packing, Storage

Joints Finished product Automatic packing warehousing

Specific and Thermal/ Chemical controlled Hydrolysis enzymatic Muscles hydrolysis Ligaments

Native collagen Bioactive in raw material Collagen Peptides® [3] Why to use GELITA® Collagen Peptides?

Collagen is a major component of the human Bioactive Collagen Peptides® body – making up about 30 % of our total body stimulate collagen metabolism protein. Collagen is crucial for mobile joints, stable bones, healthy muscles, strong ligaments GELITA Bioactive Collagen Peptides® (BCPs) and tendons, smooth skin, glossy hair and healthy include a range of specific peptides optimized finger nails. It is one of the primary structural for targeted health benefits. They directly stimu- proteins of connective tissues and also abundant late the metabolism of target connective tissue in blood vessels, intervertebral discs, the blood- cells involved in collagen biosynthesis. Further- brain barrier, the cornea, dentin and the intestinal more, as all GELITA® Collagen Peptides they provide wall – a vital component of our whole body. a number of physiological and technical benefits making them the perfect supplement to realize innovative product ideas in the fields of health, beauty and sports nutrition.

Bioactive Collagen Peptides®

Skin Health Fibroblasts VERISOL® Joint Health Chondrocytes FORTIGEL® Bone Health Osteoblasts/ FORTIBONE® Osteoclasts Ligaments/ Ligamentocytes/ TENDOFORTE® Tendons Tenocytes Osteoporosis Body Toning Muscle cells BODYBALANCE® resistance exercise Endurance Muscle cells PeptENDURE® endurance performance Normal bone matrix

[4] Why to use GELITA® Collagen Peptides? Which benefits provide GELITA® Collagen Peptides?

GELITA® Collagen Peptides have • Pure Food Protein an excellent sensorial profile (up to 98 % protein in dry matter) • Safe according to color Reg. (EC) No 853/2004 mouth feeling turbidity • Non Allergenic (Mammalian Source)

• Clean label after • Non GMO Products taste smell • FDA GRAS status 0 (Docket Number 77N-0232) • KOSHER/HALAL (bovine origin) salty sour

bitter 6 sweet

PEPTIPLUS® Soy protein Whey protein GELITA® Collagen Peptides have a consistent typical amino acid and nutritional profile and Sensorial evaluation of PEPTIPLUS®, Whey and Soy are free from fat, sugar, cholesterol, purines and on a scale of: 0 = not noticable to 6 = strong additives. They offer clean-label opportunities.

The powder and liquid form of Collagen Peptides show an excellent sensorial profile suitable for sophisticated applications like beverages or powder products.

t Data al Produc ® XB Technic ® XB (US) aggl., PEPTIPLUS ® XB aggl. ® XB (SA) aggl., PEPTIPLUS PEPTIPLUS ® XB aggl., PEPTIPLUS Comprising PEPTIPLUS

(NL) aggl., Application and Service: is suitable for protein enrichment in food such ® XB aggl. Product description: PEPTIPLUS as bars, gums and beverages. can be ® XB aggl. are highly purified ® XB aggl. Nutritional profile PEPTIPLUS PEPTIPLUS Collagen Peptides from bovine skin. The Shelf life: Nutrient (per 100g) average molecular weight is between 2,500 Under dry and odorless conditions : – 4,000 g/mol. stored in the original unopened packaging at ambient temperatures Energy value (average) Typical value Microbiological limits: (< 30°C) for 5 years without loss of quality. Fat2 Characteristics: of which 1,530 kJ Parameter Light colored, agglomerated powder with a Packages: (360 kcal) bulk density between 270 - 400 g/L. Multi-ply paper bags with PE-liner containing 15 kg net. -saturates Total aerob. micro. count 2 0 g Specifically neutral in taste and odor and -trans fat Total yeast/mould count Test Method excellently soluble in cold andis purewarm collagen water. Sulfite re. anaer. spores ® XB aggl. Value Cholesterol Ph. Eur./USP PEPTIPLUS 0 Chemical/Physical Data: g Escherichia coli Ph. Eur./USP Value Test Method 91 – 96 % Carbohydrates protein with an extremely low mineral 0 g < 1000 cfu/g of which 2 Salmonella AFNOR NF V59-106 content and is free of fat, cholesterol, Parameter Kjeldahl (N x 5.55) ≥ 97 % 0 g Ph. Eur./USP mod. < 100 cfu/g carbohydrates, and dietary fibers. -sugars Protein content 91 – 96 % 2 GELITA method 0 g ISO 6579 < 10 cfu/g Protein 5 Protein content based on 3 0.9 % 6 negative / 10 g GME ≤ Allergen information dry substance Salt 5.0 – 6.4 0 g negative / 25 g Amino acid composition Dry substance (105 °C, 16 h) USP/GME Sodium 2 90.0 g Allergens (REG (EU) No 1169/2011) / USDA Weight (%) Ash (550°C) Potentiometer 3.00 – 5.00 mPaVitamin s D 0.5 g Cereals containing gluten, namely wheat (such as spelt and Amino acid 8.6 90% below 425 µm pH (20 %, RT) GELITA method ≥ (40 mesh)Calcium Khorasan wheat), rye, barley, oats, spelt, kamut or their Not a significant source0.2 g hybridized strains, and products thereof Alanine 7.3 Viscosity (20 %, 25°C) 15% belowIron 75 µm ≤ Crustaceans and products thereof Sieve Test / DLS (200 mesh) Not a significant source Arginine 5.8 Potassium ≤ 10 mg/kg Not a significant source Eggs and products thereof contains Aspartic acid 10.2 Particle distribution 10 mg/kg Ph. Eur./GME ≤6 Not a significant source Fish and products thereof Glutamic acid 22.2 The protein is calculated from the nitrogen content by No Peroxides Ph. Eur./GME ≤using 1.0 mg/kgthe factor 5.55 as described in Jones, D.B. (1941) Peanuts and products thereof Glycine 1.0 2 US. Dept. Agric. Circ. 183 (revised). Sulphur dioxide ICP-OPS ≤ 0.1 mg/kg Soybeans and products thereof No Histidine 1.4 2 Arsenic ICP-OPS ≤ 10.0 mg/kg Milk and products thereof (including lactose) No Isoleucine 2.7 2 Nuts, namely almonds, hazelnuts, walnuts, cashews, pecan ICP-OPS Regulatory≤ 30.0 mg/kg Issues: No Cadmium nuts, nuts, pistachio nuts, macadamia or Queensland Leucine 3.6 2 Chromium ICP-OPS ≤ 0.1 mg/kg nuts, and products thereof No Lysine 1.6 PEPTIPLUS 2 ® Celery and products thereof Copper AAS extremely≤ 0.5 low mg/kg mineralXB aggl. content is pure and collagen is free ofprotein fat, with an No Hydroxylysine 0.9 2 cholesterol, carbohydrates, dietary fibers and GMO. Mustard and products thereof Mercury ICP-OPS ≤ 30.0 mg/kg No Methionine 2.1 The product is in accordance with FDA regulations, 2 Sesame seeds and products thereof Lead ICP-OPS HACCP, ISO9001:2015 and FSSC22000:2010. Phenylalanine 12.7 Classified as GRAS (Generally Regarded As Safe). No 2 Sulphur dioxide and sulphites (E220 - E228) at concentrations of Zinc Furthermore, the product is in compliance with Proline 11.9 > 10 mg/kg or > regulation (EC) No. 852/2004 on the hygiene of No Lupin and products 10 thereof Hydroxyproline 3.2 foodstuffs and with regulation (EC) No. 853/2004, laying mg/l expressed as SO down specific hygiene rules for food of animal origin. Molluscs and products thereof No 2Reduced frequency testing in accordance to an internal quality program. Serine 1.8 According to regulation (EC) No. 1829/2003 and 2 The values given are based on average GELITA monitoring data at the time of printing. No regulation (EC) No. 1830/2003 the product has not to Threonine 0.8 These values are for information only. be labelled as “GMO”. ≤ 10 mg/kg Tyrosine 2.4 3GME, Gelatine Manufactures of 4determined due to national regulations and requirements – not standard No Valine Depending on the application and on the country where 5Average score for typical collagen peptides derived fromthe mammals. product is to be consumed additional regulatory Page 1 of 2 No The amino acid composition was determined by amino requirements acid analysis may as described apply, therefore in it needs to be Contact: Ph.Eur. 2.256 (Version 8). ensured by the customer/user that the product is used www.GELITA.com in compliance with national legal requirements. Statements are made to the best of our knowledge at GELITA AG - Uferstr. Version7 - 69412 1 Eberbach, Germany the time of issuing the data sheet. The values given in Europe: [email protected] +49-6271-842122 the data sheet are for information only and are not to be considered as specifications. User shall be responsible for the commercialization of this GELITA ingredient also if applied into finished or semi-finished product US: formulations. [email protected]

Brazil: [email protected] +55-11-2163-8159 +1-800-223-9244

GELITA AG - Uferstr. 7 - 69412 Eberbach, Germany

Version 1

Page 2 of 2 [5] Why use GELITA® Collagen Peptides as a protein source?

PEPTIPLUS® is used in finished products for opti-­ A regular supply of proline and glycine plays a mal texture and taste, it also adds extra collagen largely neglected role in maintaining the integrity protein as a rich source of the key amino acids of the body’s and in offsetting the high building blocks of collagen in the body. physical and metabolic demands posed on the connective tissue, daily. Dietary supply of collagen amino acids is also important to stop the extra The human body requires an appropriate stress put on the body to produce these amino amino acid balance acids itself.

The body requires a balance of different amino However, people are increasingly adopting a diet acids to maintain optimal function, structure and that is low in collagen. For example, collagen can health. A well-balanced, high quality protein diet be completely absent from the diet of vegetarians can meet the basic needs for all the essential amino and vegans, or significantly reduced in diets that acids. But, as people today live a dynamic and more allow only for the lean cuts of meat, creating a real active lifestyle, also aspiring to live longer and in need for alternative ways to consume collagen good health, extra demands are put on the body, amino acids naturally, such as in high protein bars, notably on the structure of the connective tissue. shakes or drinks.

These extra demands may increase the needs for collagen amino acids to amounts that are Reaching daily amino acid balance with PEPTIPLUS® above the normal intakes through today’s diets, PEPTIPLUS ® is a natural source of conditionally essential and beyond the body’s capacity to produce amino acids, rich in proline and glycine such conditionally essential amino acids at the Amino acids PROLINE GLYCINE rates required. % in PEPTIPLUS® 25% 30% Average % in a range of 4.5% 7.5% ® PEPTIPLUS – a source of conditionally protein sources essential amino acids Benefits Maintains a Versatile amino acid healthy turn- that protects all tissues PEPTIPLUS® is particularly rich in the conditionally over of whole from wear and tear. body collagens. Important for reaching essential amino acids Proline and Glycine. These adequate glycine-to-­ are not found in abundance in any other protein methionine dietary source, but are very important building blocks of balance. the body’s own collagens.

[6] ® Reaching perfect protein balance Enriching with about 30 % GELITA® Collagen Peptides Why use GELITA Collagen Peptides with GELITA® Collagen Peptides for optimal amino acid balance (PDCAAS = 1.0) Of which Total protein per portion Enriching the diet with Collagen Peptides at up to GELITA® Collagen Peptides as a protein source? 36 % of the total daily protein intake, contributes to 10g 3g a better nutritional balance of the 20 dietary amino 15g 5g acids, while maintaining the high protein quality 20g 6g score of the diet (PDCAAS =1.0) (Paul et al., 2019). 25g 8g Finished products rich in protein often provide 30g 10g 10 to 30 g of protein per portion. Replacing about 30 % of the total protein by GELITA® Collagen Peptides results in an amino acid profile that is more balanced and varied than each single protein source alone. Such improved protein combinations can better prepare the body for today’s dynamic and active lifestyles.

Collagen Peptides contributes to better amino acid balance

Protein % (g/100 g) Other amino acids Proline Glycine Essential amino acids 100

80

60

40

20

0 Typical diet: Egg protein: Body’s collagen: GELITA® Replacing 30 % 10 % proline and 8 % proline and 55 % proline and Collagen Peptides: of the typical diet glycine, while the glycine, it is the glycine, it is the 55 % proline and with GELITA® 9 essential amino reference protein most abundant glycine, similar to Collagen Peptides: acids are at least and one of the protein in the body, the body’s doubles proline and 30 % above best sources of the representing own collagen glycine to 20 %, while requirements 9 essential amino 25 –30 % of total maintaining essential (PDCAAS = 1.3) acids, at 44 % body proteins amino acid balance (PDCAAS = 1.0) Adapted from Paul et al. (2019). Significant amounts of functional Collagen Peptides can be incorporated in the diet while maintaining indispensable amino acid balance. Nutrients, 11(5).

[7] What to know about Collagen Peptides?

Agglomerated powder Fine powder 2 mm 2 mm

Collagen Peptides in powder form Collagen Peptides in liquids

Collagen Peptides are delivered as agglomerated In liquid applications Collagen Peptides are clear or fine powder. Both powder forms show excellent and soluble in concentrations up to 40 %. They can blending properties. be used over a wide range of concentrations and pH without loss of quality and performance. Due to its coarse powder structure the agglo- merated powders offer several advantages in At low protein concentrations all Collagen food processing: Peptides show almost the same low viscosity, independent from average molecular weight • Rapid dissolution (or degree of hydrolysis). With increasing con­ • No lump formation centrations the viscosity increases, from watery • Dust-free handling to syrup like liquids. This allows them to be used • Excellent flowability as a flexible tool to adapt mouthfeel and texture • No cohesion or clogging e. g. for protein bars and beverages. • High storage stability • High batch-to-batch consistency With GELITA® Collagen Peptides it is possible to adapt individual mouthfeel and texture!

immediately after 5 seconds after 1 minute

Excellent wettability and solubility of agglomerated powder. [8] Viscosity [mPas] The foaming of Collagen Peptides is dependent 500 on the origin of the product. Bovine materials show 450 CP average MW 2 kD 400 CP average MW 3 kD a lower initial foam volume and foam stability 350 CP average MW 5 kD compared to products processed from pig skin. 300 CP average MW 6 kD 250 CP average MW 12 kD 200 150 Foam volume (ml) 100 600 50 0 500 10 % 20% 30% 40% w/w% concentration 400

300

Viscosity of different Collagen Peptides at 25°C. 200

100

Due to their high buffer capacity Collagen 0 Peptides in liquids guarantee pH stability when 5% 10 % 15 % 5% 10 % 15 % 5% 10 % 15 % adding acidic or basic components. Foam volume after 20 minutes (ml) 600

500 PEPTIPLUS® XP (3 kD) PEPTIPLUS® XB-UHV (12 kD) pH 400 PEPTIPLUS® XB (3 kD) Water 6 300

200 5 100

4 0 5% 10 % 15 % 5% 10 % 15 % 5% 10 % 15 % 3 PEPTIPLUS® XB PEPTIPLUS® XP PEPTIPLUS® SP 2 bovine porcine porcine 1 0 0 10 20 30 40 50 V (HCI 0.1 mol/L) mL Foam volume and stability (foam volume after 20 minutes) for different PEPTIPLUS® Buffer capacity of Collagen Peptides. pH after adding acid types with protein concentrations of 5 %, (HCL 0.1 mol/L) to the system. 10 % and 15 %.

The isoelectric point of Collagen Peptides ranges between 5 – 7. This is a typical value for proteins which means that Collagen Peptides can be combined with all other proteins in beverage applications.

[9] Collagen Peptides are stable in food In various food applications e. g. soups, extruded products and food supplements products or gummy bears fortified with GELITA® Collagen Peptides, the protein was tested for degra- There is no hydrolysis of Collagen Peptides over dation and was found to be stable both qualitatively a longer period of time, across a pH range from and quantitatively. pH = 3.8 to 7.0, common for most food products. Even at higher storage temperatures caused by climate conditions they are stable. Detektor Signal (–) Gelatine Collagen peptide Collagen peptide + gelatine 100

80 Dry substance (%) Protein content (%) pH Molecular weight (kD) Density (g/mL) 30 60

25 40 20 20 15 0 10 6 7 8 9 10 11 12 13 5 0 ® 0 1 3 6 12 18 24 Chromatographic profile of fruit gummy sample. GELITA Storage conditions: 25°C, 60 % rH month Collagen Peptides show no change in fruit gum applications compared to samples only with gelatine – neither in quantity nor in quality. Stability test over a period of 24 month of a market product (concentrated beverage shot) with 25 % VERISOL® and other ingredients like sucrose, tartaric acid, citric acid, beta-carotene, potassium sorbate, sodium benzoate, flavor, zinc citrate, retinyl Collagen Peptides powder acetate, biotin, sodium selenite. can be combined with micro­ nutrients like vitamins and minerals. In powder blends, Due to these physicochemical properties GELITA® long stability tests proved Collagen Peptides offer a wide spectrum to be that all the ingredients are used in food and health & nutrition applications stable over at least a period either in solid or liquid form. Even at high concen- of 3 years. trations Collagen Peptides show hydrolysis stability and comparably high resistance against Maillard reactions.

Collagen Peptides show excellent recovery rates in food products passing the thermal and mechanical stress during the production process.

[10] Vitamin C content (%) Dry substance (%) Fermented products Protein content (%) Molecular weight (KD) Density (g/mL) pH ® 1000 GELITA Collagen Peptides will not affect the fermentation process of products like yogurt or 100 alcoholic beverages when used up to a concentra- tion of 5 %. The combination of Collagen Peptides 10 with ferments is suitable and reveals excellent sensorial profile and texture of the food. Therefore 1 Collagen Peptides can be added before or after 0 5 10 15 20 25 30 35 40 the fermentation process as required by the Storage conditions: 25°C, 60 % rH month manufacturing process.

Long term stability test of a powder blend with vitamin C (market product). Ingredients: 90 % FORTIGEL®, flavor + beta- carotene, citric acid, orange flavor, ascorbic acid, sucralose. pH 7

6 Beverage applications 5 4 Collagen Peptides can be used for different 3 beverage applications like near water drinks, 2 carbonated drinks and drinkable yogurt or 1 whey beverages in concentrations up to 25 %. 0 In carbonated variants, carbondioxide concen­ 4h 24 h 4h 24 h 4h 24 h Control VERISOL® B FORTIBONE® trations were tested up to 5 g/l with protein concentrations up to 10 %. A milk fortified with 5 % GELITA® Collagen Peptides, fermented with a commercially available culture to yogurt, showed similar fermentation times to a milk-only control, as indicated by similar pH values after 4 h and 24 h.

GELITA® Collagen Peptides can be used in synergy with a broad range of healthy food ingredients and across a number of different food applications. In combination with some juices containing polyphenols precipitation might occur which can be overcome by adding a stabilizer.

[11] Comprimates and capsules Disintegration time in minutes Microencapsulation of vitamins or other water 30 insoluble micro­nutrients is a well established 25 technology possible in combination with Collagen 20 Peptides. 15 10 5

0

® ® ® ® ® ®

® UHV S FORTIGEL VERISOL PEPTIPLUSFORTIBONE TENDOFORTE BODYBALANCEPEPTIPLU

Release profile – Disintegration of the tablet within 30 minutes in 0.2 N HCI, pH = 1.3; T = 37°C.

Long term stability tests of tablets revealed excellent dissolution profiles even after 3 years. Also no protein hydrolysis was detectable.

Tableting of GELITA® Collagen Peptides performs well offering multiple formats. Tablets with 99 % Dry substance (%) Protein content (%) Molecular weight (kD) Dissolution after 90 min (%) Collagen Peptides and 1% lubricant revealed very 120 good dissolution and disintegration profiles.

80

10

1 0 3 6 12 18 24 36 Storage conditions: 25°C, 60 % rH month

Long term stability test of a market product (tablet). Ingredients core: 90 % VERISOL®, 1% Magnesium Stearate; coating: coating agent pink-red, Hydroxypropyl-methyl- cellulose, water, colour.

[12] Bar applications PEPTIPLUS® LV has been developed both to enable superior protein bar textures and to lift the protein For bar manufacturing the GELITA® Collagen content of the bars over 60 %. The selection of Peptides portfolio offers a wide range of possi­bi­ PEPTIPLUS® and variants from the portfolio depends lities to produce bars with different and special on the formulation, ingredients and protein content. textures. Great tasting protein and cereals bars might be In addition to the well-known PEPTIPLUS® we can given an extra benefit by adding GELITA Bioactive offer specialized variants such as PEPTIPLUS® LV Collagen Peptides®. (low viscosity), PEPTIPLUS® HV (high viscosity) and PEPTIPLUS® UHV (ultra high viscosity). These To replace glucose in cereal, granola or nut-bars can easily be used as softener for high protein bars and thus to exchange conceptionally carbohydrates and to reduce sugar in cereal and granola bars, against proteins to achieve protein enrichment respectively. and/or carbohydrate reduced products, PEPTIPLUS® can be used as well. This “binding” or “glue” property of Collagen Peptides is best achieved by using the high and ultra-high variances of PEPTIPLUS® (PEPTIPLUS® HV & UHV).

PEPTIPLUS® PEPTIPLUS® LV PROTEIN CONTENT PER BAR

40% 55% 65%

Stability Overview Collagen Peptides are resistant to hydrolysis under the following conditions

Process State Collagen peptide Temperature/Time pH concentration Extrusion Liquid (Aqueous) up to 10 % 174°C/1s (pressure > 1bar) ≥ 3.8 UHT Liquid (Aqueous) up to 60 % 140°C/3s ≥ 3.8 Pasteurisation Liquid (Aqueous) up to 60 % 70°C – 90°C/5 min ≥ 3.8 Heating Solid (Powder) 90 – 100 % up to 80°C 5 – 6 Baking Solid (Blend) up to 10 % 180°C/20 min 5 – 6

[13] Excellent Quality and Leading Expertise

As the leader in the collagen peptide market Varied Options GELITA’s mission is to provide highest and With a robust portfolio of uniquely different consistent quality for products and services Collagen Peptides, GELITA offers Collagen Peptides on a global basis in close customer proximity. for diverse needs for technical performance and Our comprehensive peptides portfolio and protein enrichment. Each of GELITA’s Collagen tech­nological know-how provides a broad Peptides is specially produced for the desired spectrum of technological and physiological results. Within the broad category of protein enrich- opportunities for successful products. ment, the PEPTIPLUS® brand features numerous options to support diverse product formulations and to meet discriminating consumer preferences. High sensorial characteristics Globally renowned for consistently neutral PEPTIPLUS® taste and odor, all GELITA® Collagen Peptides bovine porcine mixed are consistently reliable performers. Rest assured hide ossein skin aggl. XB aggl. XBB aggl. XP aggl. – of the cleanest, most neutral impact on your Xtra (Premium) finished products. powder XB XBB XP –

aggl. SB aggl. – SP aggl. – Religious Certifications Standard GELITA recognizes the value and the necessity powder SB – SP SM Low of offering uniquely certified Collagen Peptides aggl. B-LV – – – Viscosity to meet the world’s diverse ethnic and religious High B-HV – P-HV – Viscosity demands. Collagen Peptides from GELITA are powder Ultra-High B-UHV – P-UHV – available with these leading global certifications: Viscosity • OU Kosher PEPTIPLUS® is the all-round collagen peptide from GELITA. • KO Kosher Used in finished products for optimal texture and taste, • IFANCA it also adds extra collagen protein as a rich source of the key • CDIAL amino acids building blocks of collagen in the body. • and many more Global Network With GELITA’s network of global production, we ensure reliability and proximity of supply – important in reducing risks in your supply chain.

Sustainability Our goal is to find and to implement the best Animal Raising solution for people and the planet. The company Grass-fed and Pasture-Raised cattle e.g. from therefore invests in state-of-the-art facilities in the vast free-range grasslands of its plants, seeking innovative solutions to improve or lush pastures of are the basis processes and thus reduce the impact of its busi- for a variety of GELITA® Collagen Peptides. ness operations on the environment.

[14] Global Reach Local Presence

® GELITA CollagenGERMANY Peptides have an excellent sensorial profile Excellent Quality GREAT BRITAIN Eberbach Göppingen Holmes Chapel Minden Liaoyuan and Leading Expertise USA Chicago Sioux City THE NETHERLANDS Ter Apelkanaal JAPAN MEXICO Toluca FRANCE THAILAND BRAZIL Aix-en-Provence Mococa Beaudesert Cotia Maringá Krugersdorp

Production plant Sales Office/Representative

Production plant Sioux City Iowa, USA, the biggest collagen plant in the world

Production plant Liaoyuan, China

[15] Make innovative product ideas a reality!

Application Use level* Profit from GELITA`s know-how Protein-Shots 30.0 – 45.0 % Beverages – Powder Blends 0.5 – 50.0 % RTD – Beverages – Carbonated 1.0 – 10.0 % and ask your service contact RTD – Beverages – Near Water 0.5 – 3.0 % RTD – Beverages – Drinkable Yogurts/Whey 0.5 – 3.0 % to provide you with the desired Smoothies 1.0 – 20.0 % information. Squeezer up to 50.0 % Bars – Cereal 1.0 – 10.0 % Bars – Protein 10.0 – 25.0 % Powder up to 100.0 % Comprimates (e.g. Tablets, Lozenges) 50.0 – 99.0 % Confectionary (Gummy Bears) 0.5 – 20.0 % Yogurt 0.5 – 5.0 % GELITA offers Desserts (Mousses, Puddings) 0.5 – 10.0 % Ice Cream 0.5 – 10.0 % a variety of basic Whipped Creams 0.5 – 5.0 % recipes for innovative Chocolate 5.0 – 10.0 % food application Soups & Sauces 0.5 – 10.0 % solutions. Bakery (Muffins, Bread) 1.0 – 10.0 %

*Usage dependent on final product (e.g. desired texture, protein content)

Mobility Bar Ingredients: syrup, dark chocolateGlucose coating syrup, fructose(cocoa, Create innovative product sugar, cocoa butter, emulisfier, soy ideas with FORTIBONE® lecithin, flavor), milk protein, FORTIGEL (collagen hydrolysate 5g), protein ® ® FORTIBONE can be used in a wide variety of food- enriched whey powder, hazelnut is as versatile stuffs: for instance in dairy products, functional food, cream, vegetable fat, low-fat cocoa ® VERISOL food supplyements and beverages. powder, flavor, caramel as your ideas. One bar contains 5 ® can be easily formulated in a wide range product does not replace a healthy diet. VERISOL May contain traces ofg peanuts, FORTIGEL other of products – from beauty drinks, through chocolate ® ®. This Beauty from within nuts and gluten. Store in a dry cool and coffee drinks, to tablets and lozenges. place. Keep out of reach of children. with VERISOL ™ Comprising optimized Bioactive Nutritional data • Collagen Peptides 100 • Improving skin elasticity Energy value g Healthy, strong 45 g • For fewer wrinkles and smooth skin 1731 kJ 1 serving • New opportunities for Nutricosmetics and stable bones Protein 412 kcal 779 kJ • Perfect sensory profile Carbohydrates 27.0 185 kcal • Improves bone stability and flexibility of which sugars g ® 44.0 12.0 FORTIBONE • Promotes biosynthesis of bone Fat g g 31.0 20.0 promotes extracellular matrix of which saturated g g FORTIGEL • Reduces degenerative effects 14.0 14.0 g ® ® • natural food fatty acids g for sustainable • clean label (no E numbers) 6.3 g

Sample_VERISOL_Sachet_eng_03-2012_srg_3000 Fibre VERISOL • highly digestible food 6.8 mobility • non-allergenic food g Sample_FORTIBONE_cocoa_eng_11-2013_srg Sodium 3.1 promotes 1.5 g g FORTIGEL 0.7 • Bioactive Collagen • natural food ® 0.5 g g Germany • clean label (no E numbers) Best before end: see front.11.1 0.2 Peptides highly digestible food g g ® • Sample, not for commercial use. proven to • non-allergenic food 5.0 g stimulate joint regeneration

• Eberbach, [email protected] Addressing the root · www.gelita.com cause of joint problems Please contact: 45 Annelore Schott, Manager g Food and Health Applications [email protected]

GELITA AG www.gelita.com www.gelita.com

FORTIGEL_Aufkleber-Haselnussriegel+20_V2.indd 1

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. The information contained herein is for business and informational purposes only. Although the information 15.04.13 16:32 provided is, to the best of our knowledge, truthful and accurate, GELITA does not guarantee its accuracy. Companies desiring to incorporate any structure/function claim in product labeling or advertising must consult with appropriate legal counsel to ensure any such claim is lawful and substantiated for the specific product marketed. GELITA assumes no responsibility for buyer’s product claims.

GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany Tel. +49 6271-84 01 · [email protected] · www.gelita.com