DKSH Corporate Presentation

Food Ingredients India 2018

Innovative products and formulations for the food and beverage industry

Delhi, August 30, 2018

Page 1 © DKSH The underlying goal of any business is to drive growth

This is DKSH’s sole purpose – providing companies access and expertise to grow in and with Asia

We call this Market Expansion Services Who we are

DKSH is the No. 1 in Market Expansion Services We help companies to grow their business in new and existing markets

Page 3 © DKSH DKSH is a successful market leader

1,600 clients No. 1 >16 million Market Expansion Services 1,900 suppliers transactions per year provider with a focus on Asia

CHF >10 years 11.0 billion 4 markets 825 Net sales (2017) average client relationship1) business locations

31,970 More than 150 500,000 specialists years in Asia customers

1) Top 200 clients by net sales

Page 4 © DKSH 2018 We support companies to grow their business in and with Asia… • Helping companies to grow their business in new and existing markets • Providing business partners with the knowledge, advice, relationships and on- the-ground logistics to reach their individual growth goals • Expanding their access to knowledge, their sourcing base, revenue opportunities, and ultimately, their market shares

• This is what we define as Market Expansion Services

We ensure that our clients’ products are visible at all times

Page 5 © DKSH 2018 …with a comprehensive, tailor-made portfolio of services

Market Expansion Services goes beyond offering individual services – it is about the integration of many different services to meet the needs of business partners

Market Marketing Distribution After-sales Sourcing analysis and and sales and logistics services research Clients Customers

Tailor-made, integrated service portfolio

Backflow of information from customers to clients enabled by fully integrated and centralized IT platform

Page 6 © DKSH 2018 …world-class performance materials offerings

provider of Market Expansion Services for performance materials, offering services such as sourcing, developing, marketing, and No. 1 distribution of a wide range of specialty chemicals and food ingredients

100 31 29 20,000 business locations markets innovation centers customers

Some of our 200 clients and 1,700 suppliers

Page 7 © DKSH Our innovative food and beverage clients portfolio Arla Food Ingredients

Bakery Product Application Dosage Nutrilac BK 7900 Egg free Sponge cakes 4-6% (Whey Protein Concentrate) Nutrilac BK 7676 Egg free Pound cakes 3-4% (Whey Protein Egg free Sponge cakes Concentrate) Egg free Muffins Egg free Cup cakes Nutrilac BK 8034 Egg free Sponge cakes 4-6% Nutrilac BK 7843 Egg free Sponge, lava, brownie, 3-6% muffins Nutrilac BK 7855 Egg free sponge cakes 4-6% Nutrilac BK 7544 Egg free Sponge, lava, brownie, 3-6% muffins

Page 9 © DKSH Arla Food Ingredients

Bakery

Page 10 © DKSH Arla Food Ingredients

FMP

Product Application Dosage Nutrilac YO-7700 Stirred yoghurt 2% Nutrilac YO-5068 Fermented Acid Whey drink 5-6 % Nutrilac YO-7044 Acid Whey drink – long shelf life 1-3% Acid whey drink - UHT 1-3%

Nutrilac YO-6568 Acid whey desert- long life 3-3.5% Nutrilac CH-7694 Cheese from Acid whey: • Acidified cream cheese ~8% • Spreadable cheese ~8% • Processed cream cheese spread 9.5% • Sliceable block cheese 10%

Page 11 © DKSH Arla Food Ingredients

FMP

(*depends on type of cheese)

Page 12 © DKSH Arla Foods

Product Application Miprodan 30 Whipped toppings (Sodium caseinate) Coffee whitener Cultured milk products Ice creams and frozen deserts

Page 13 © DKSH Sensus

Product Inulin Sweetness • Properties of Inulin: content on • Digestive health d.m − Fiber enrichment Frutafit HD > 90% 10% − Prebiotic effect • Weight management Frutafit IQ > 90% 10% − Low calorie value Frutafut CLR > 85% 30% − Enhanced satiety • Bone health Frutafit TEX! > 99.5% 0% − Enhanced calcium absorption Frutalose OFP 92% + 2% 40% • Texture and Taste − Sugar replacement Frutalose L85 85% + 2% 50% − Fat replacement Frutalose L92 92% + 2% 40% − Improved mouthfeel − Taste improvement

Page 14 © DKSH Applications

Savoury Dairy Bakery Beverages Confectionary

Meat Spoonable Breads Fruit juice Chocolates yoghurt Soups Biscuits Smoothies Chocolate spreads Sauces Pound cake Ice cream Fiber enriched water Pasta Muffin Caramel Drinking Instant drinks Noodles yoghurt and Puff pastry milk Candies Hot beverages Rice Tortilla Margarine & Ready meals Spreads Fillings Meal replacers Fillings

Page 15 © DKSH DSM

Dairy Cultures and Enzymes

Cultures Enzymes

DELVO-YOG Fromase

DELVO-TEC Maxiren DELVO-DOP

DELVO-ADD Suparen DELVO-PRO

DELVO-TAM Maxilact

Page 16 © DKSH Cultures

• DELVO-YOG : Range of versatile yoghurt culture

Group Culture Application Authentic CY-100 series Traditional high fat yoghurt with distinctive flavor and acidic taste CY-120 series TY-17A Traditional Style CY-200 series Traditional yoghurt with milder flavor CY-300 series Infinite CY-220 series Versatile cultures for drinking, stirred and set yoghurt. CY-320 series MY-620 series MY-1620 series MY-720 series MY-1720 series MY-820 series MY-1820 series

Page 17 © DKSH Cultures

Group Culture Application Set Velvet CY-330 series Set yoghurts with firm yet smooth texture SVV-10 series SVV-20 series SVV-30 series Flow velvet CY-340 series Smooth, thick and creamy stirred and drinking yoghurt CY-346 series MY-740 series FVV-10 series FVV-20 series FVV-30 series Delvo Fresh DH-110 series Dahi, Lassi, Buttermilk and Shrikhand with traditional taste and diacetyl flavor DH-120 series DH-140 series DelvoTec TS-10 series DelvoYog SVV-120 series DelvoYog SVV-130 series

Page 18 © DKSH Cultures

DELVO-TEC: Range of starter culture for wide range of cheese

Product Application DELVO TEC LL-50 series Broad range of semi-hard, hard and soft cheeses. Also quark and fermented milk products. Gives clean flavor in soft cheeses and rounded flavor in semi hard cheeses DELVO TEC UX series Soft and dutch cheese types, also suitable for quark, fermented milk products, sour cream and butter. DELVO TEC DX-31 series Semi hard, hard and soft cheeses, also suitable for quark, fermented milk products, sour cream and butter. DELVO TEC DX-33 series Characteristics of DX series is their gas production. DELVO TEC DX-37 series DELVO TEC DX-34 series Various cheese types and fermented milk products. DELVO TEC DX-38 series Mainly cheddar but also other cheese types. In cheddar, the culture gives rich, round, savoury and rugged classic cheddar texture.

Page 19 © DKSH Cultures

Product Application DELVO TEC MT-53, MT-54, MT-55, MT-63, Soft, dutch and hard cheese types. Also MT-64, MT-65 series quark and some fermented milk products and speciality products DELVO TEC TS-70 series These thermophilic cultures are especially suited for pasta filata and soft cheese types DELVO TEC TS-80 series Thermophilic cultures suited for pasta filata and swiss cheese types DELVO TEC HT-10 series HT series is suited to swiss cheese types, DELVO TEC HT-30 series also shows good results in soft, dutch and hard cheeses. DELVO TEC TX-10A TX series suits swiss cheese, also shows good result in soft, dutch and hard cheeses

Page 20 © DKSH Cultures

• DELVO- ADD : range of cultures to develop additional flavors and/or textures in wide range of cheese and fermented milk applications • DELVO-ADD cultures in combination with DELVO-TEC cultures, allow to innovate and create distinctive dairy products

Cultures Applications 100-B Flavor enhancement and/or modulation in various cheese and 300-B fermented milk applications 200-C 100-D 200-H 100-L 100-R 100-X 200-B Texture improvement and/or modulation in various cheese and 100-F fermented milk applications 110-F 100-E 100-M

Page 21 © DKSH Cultures

• DELVO- TAM products are exclusive blends of existing cultures/ strains. They can be in non standard pack sizes

• DELVO-PRO: A range of Probiotic cultures for most dairy product applications

Cultures Applications LAFTI L10 Sweet milks, fermented milks (e.g yoghurt, LAFTI B94 buttermilk), fermented milk drinks. Sour cream , Fresh and ripened cheeses and Ice cream LAFTI L26

Page 22 © DKSH Enzymes

Dairy Enzymes

Enzyme Application Fromase L and TL Microbial rennet for all cheese type especially for young, short ripened cheese Fromase XL Microbial rennet for all cheese types, but more thermolabile thus suited for more ripened cheeses Maxiren Chymosin for all cheese types. Gives high yields and consistent cheese quality Maxiren BF Same as Maxiren but benzoate free Maxiren Premium P/ Same as Maxiren but also contains endopeptidase which allows PC production process optimization without affecting the taste Suparen Microbial rennet, close to calf rennet with high thermolability, suited for hard cheese Accelerzyme CPG Ripening enzyme, accelerates ripening times, optimizing taste and avoids bitterness

Page 23 © DKSH Enzymes

Enzyme Application Accelerzme NP 50000 Specifically aimed at accelerating ripening time Piccantase Lipases, both fermentation produced and animal origin, for unique taste development Delvolase GO Shredded cheese, it acts together with Natamycin in preservation Catalase For raw milk or whey treatment. It decomposes hydrogen peroxide used in elimination of undesirable bacteria Maxilact Lactose hydrolysis for lactose free or lactose reduced cheeses MaxiBright Peroxidase for clean tasting, whiter whey without benzoate addition

Page 24 © DKSH Enzymes

Bakery Enzymes

Product category Product name Function Application Fungal Alpha Amylase Bakezyme P500 Hydrolyses starch into Breads, Dextrins, substrate for Paratha, Pav, Beta Amylase Rusk Bacterial Alpha Bakezyme AN301 Improves compressibility Breads, Pav, Amylase (softness) Rusk, Biscuits Maltogenic Amylase Bakezyme Improves compressibility Breads MAM10.000 and resilence Amyloglucosidase Bakezyme AG 1100 More gas production for Breads low sugar dough. Generates glucose for glucose oxidase

Page 25 © DKSH Enzymes

Bakery Enzymes

Product Product name Function Application category Basic Bakezyme HSP (fungal) Improves tolerance and Bread, Hemicellulase Bakezyme BXP (bacterial) extensibility, Higher loaf Paratha, Pav, volumes, Improved crumb Rusk, structure and softness Biscuits Functional Bakezyme Real X Improved dough Breads Hemicellulase development, additional volume Bakezyme Concreate Improved dough Breads development, dry & elastic dough Bakezyme X-cell Improved dough Breads development, fine and regular crumb structure

Page 26 © DKSH Enzymes

Bakery Enzymes

Product Product name Function Application category Functional Bakezyme WholeGain Improved dough Breads Hemicellulase development, fermentation stability of dough Bakezyme X-pan Improved dough Breads development and extensibility Inactivated Dry Bakezyme Relax plus Improved gluten extensibility Pizza crust, yeast and reduced elasticity, better laminated machinability, less shrinkage doughs during laminating (croissants), baguettes and related breads

Page 27 © DKSH Bakery Enzymes Product Product name Function Application category Protease Bakezyme Increased dough Breads, high PPU95000 (fungal) extensibility, less mixing protein flour, time, softens gluten crackers and biscuits Bakezyme GBW Better extensibility and Biscuits, crackers, (bacterial) reduced elasticity, reduces wafers fat in dietary biscuits, role in replacing Sodium metabisulfite, lowers water absorption of cracker doughs Glucose Bakezyme G010.00 Improved dough strength, Breads, biscuits oxidase better machinability, improved crispiness of crust

Page 28 © DKSH Enzymes

Bakery Enzymes

Product Product name Function Application category Lipase Fungal Lipase Improved dough stability, Breads, biscuits crumb softness, fine and regular crumb, whiter crumb SSL /CSL Panamore Spring Improved dough stability and Sandwich breads, replacement loaf volume, Improved crumb buns, rolls, sweet structure and texture breads, doughnuts DATEM Panamore Golden Strong effect at low dosage Breads and buns replacement levels, Improved dough tolerance and baking performance

Page 29 © DKSH Enzymes

Cake Enzymes

Product Function Application Cakezyme Acts on egg lecithin Sponge cake Smart Improves crumb structure, adds volume Cakezyme Specialty lipase Sponge cake, high ratio Sublime Softens the cake, longer shelf life cake, pound cake and muffins Cakezyme Blend of lipase and amylase Pound cakes and Majestic Gives superior softness that lasts longer muffins

Page 30 © DKSH DSM

Fruit Processing Enzymes

Products Features Application Rapidase TF For maceration process Maceration of High activity of pectinase, tropical and stone cellulase & hemicellulase fruits especially Lowers puree viscosity, easy mango puree and processing & enhanced yield juice production Rapidase Pineapple Designed for pineapple mill juice Pineapple mill juice Variety of hemicellulase activities which hydrolyse the gum to decrease juice viscosity, easier to clarify & concentrate the juice Rapidase Smart Clear For juice clarification For tropical and stone fruit juice Rapidase C80 Max For juice clarification clarification

Page 31 © DKSH DSM

Fruit Processing Enzymes

Products Features Application MatsL Classic Thermo-stable amylase Banana juice Liquefication in banana process Hazyme DCL Acid low temperature amylase Combined with pectinase for banana juice clarification Klerzyme 150 High pectinase activity All berry fruits. (berry processing) Maceration, one stage process All these Improve juice yield, protects color & flavor enzymes are during process. stable at low Rapidase Smart Color Suitable for maceration and clarification pH and high (berry processing) during berry process temperature Rapidase Pro Color High pectinase activity (berry processing) Suitable for one stage processing, improve yield, color, flavor of berry juice

Page 32 © DKSH DSM

• Maxinvert • Invertase enzyme : Sucrose Glucose + Fructose • Hydrolyzes sucrose over pH range 2.5-5.5 and temp: 10-750C • Processing aid for invert sugar production • Additive in food processing such as confectionery, fruit juice, jams. • It enhances sweetness, improves flavor characteristics and preserves texture. • Used in Marzipan to prevent crystallization & extends shelf life by several weeks • Used in fondants to soften the texture and allows easy processing.

• Maxilact • Maxilact is a purified lactase enzyme preparation, applied in the milk base during fermentation of yoghurt, fresh cheese, crème fraiche and other fermented dairy products. • Breaks down lactose into simpler sugars glucose and galactose. • To produce low lactose or lactose free milk by lactose pre-hydrolysis.

Page 33 © DKSH DSM Test Kits

These test kits help detect residues of antibacterial substances (antibiotics, sulphonamides, beta lactams) in milk.

Delvotest SP NT Delvotest BLF

• Detects antibiotics and • Fast test kit to detect sulphonamides residue in presence of beta lactam milk. residue in milk. • Test duration is ~3 hrs • Kit contains ampules and • Kit consists of 100 ampules test strips containing media. • Duration of the test is few • Milk free from antibacterial minutes substances will change media color from purple to yellow.

Page 34 © DKSH DSM Preservatives

DELVONIS: NISIN • Natural, toxicologically safe , antibacterial peptide • Addition of Nisin increases shelf life of pasteurized products • Improve organoleptic quality due to lower possible heat treatments. • Effective in wide range of pH levels – pH 3.5-8 • NISIN has salt as carrier. The active Nisin peptide content is 2.5% • Used in various cheeses, milk and milk products, canned foods, juices, sauces, cooked meats, seafood, fermented beverage and spirits, liquid eggs

DELVOCID+: NATAMYCIN • Eliminates growth of yeast and mold growth in dairy and meat products in fastest time possible. • Faster solubility, improved suspension, convenient and cost effective (lower dosage). • Dairy application particularly cheese, brine bath (gives better solubility than standard natamycin) and effective for soaking sausage casings.

Page 35 © DKSH Lactosan

• Product Range

Category Description Application Pure Cheese Manufactured from pure, Bread, crackers, crisp bread, Powder natural cheese cheese cake, pasta sauce, fillings, dressings Natural Culinary Manufactured from carefully Used as natural flavor booster in Boosters (NCB) selected, naturally matured wide array of applications. cheeses with unique composition of free amino Natural alternative to yeast acids, free fatty fatty acids extract, MSG and HVP and milk fat Cheese Base Blends of natural cheese and Extruded snacks but other Powders other dairy ingredients common application areas include various kinds of baked products

Page 36 © DKSH Lactosan

NCB Range Product Characteristics Lactosan NCB 100 Smear odour Lactosan NCB 150 Quick flavor release Umami/ kokumi effect Masks unwanted off flavors Lactosan NCB 200 Less cheese odour, harmonious flavor profile Lactosan NCB 250 Rich mouthfeel Umami/ kokumi effect Masks unwanted off flavors Lactosan NCB 350 Fruity, buttery, fatty, blue odour Rich, smooth, melt away mouthfeel Umami/ kokumi effect Masks unwanted off flavors Suitable for meat and dairy products

Page 37 © DKSH Lactosan

Lactosan Pure cheese powder range has a variety of products. Some of those are:

•Product Type Lactosan Cheese powder type 183213 Premium Mascarpone and Cream Cheese Lactosan Cheese powder type 133217 Medium matured Cheddar & range of other cheeses, salt Lactosan Cheese powder type 180225 Brunost and other cheeses Lactosan Cheese powder type 183204 Premium cream cheese, high fat cheese Lactosan Cheese powder type 183224 Fresh cheese, Quark and full fat cheese Lactosan Cheese powder type 180229 Medium matured cheese varieties Lactosan Cheese powder type 180230 Smoked cheese varieties and range of other cheeses Lactosan Cheese powder type 130221 Mild cheddar and range of other cheese

Page 38 © DKSH Devro

Devro is one of the world‘s leading suppliers of collagen casings for food used in wide variety of sausages and meat products. They have manufacturing sites in the USA, UK, Czech Republic and Australia

Smoked Cooked Dried

Mini Smoke Mini Ralen MiniDry Small RONDO caliber

Ralex W Ralex S Palami Large Multi Rondo caliber

Product Properties MiniSmoke Excellent permeability for smoke Outstanding heat shrinkability, guarantying smooth surface sausage Excellent barrier properties Miniralen High mechanical strength and elasticity Low permeability for oxygen and water prevents weight loss during cooking, storage and distribution, preserving aroma and color of the products for long MiniDry For dried/ semi dried sausages Fast stuffing, optimal smoke uptake, excellent processing Long shelf life and perfect surface Ralex W Polyamide based casing, easy to peel Low water and oxygen permeability Absorbs smoke aroma Good strength and elasticity

Product Properties Ralex S Mixture of plastics on a polyamide base Strong and elastic during processing Low water and oxygen absorption Palami Suitable for dried/semi dried salami and mini salami Fast stuffing, optimal smoke uptake, excellent processing Ralex Multi 5 layer barrier casing for cooked salamis, pates and cheeses Improved shelf life, high elasticity, glossy surface Thermal stability, fat resistance MiniSmoke Curved smokeable plastic casing RONDO Huge elasticity, smooth peeleability & longer shelf life Deep smoke uptake

• Huisong Pharmaceuticals, founded in 1998, is a Sino-Japan joint venture and one of the leading suppliers of herbs, herbal extracts and herbal formulas in China • The production facilities are based in Hangzhou, Zhejiang province, China where a wide range of natural ingredients are produced for use in different areas

Product Application Dehydrated Green Chives Seasonings, sauces, cheese crackers, biscuits, cookies, breads, khari, croissants.

• PolyCell Technologies (American bioscience company) has been a world leader in concentrating key biochemical components in natural functional ingredients.

Product Properties Barley Balance • It has a very low GI, good for formulating healthy food and beverages. • Lowers blood serum cholesterol level • Provides anti staling effect in many food products • Provides strong hydrocolloid, gelling and viscosity effect. • Clean label • Natural, soluble, non-digestible, dietary fiber • Prebiotic

• EPI Ingredients is a part of the Laita group created in 1996.It is dedicated to market dry dairy ingredients like milk powder, whey, casein, caseinates.

• Ingredients Range

EPIMIX EPIVAL EPIFRAIS POUDREPI LACTEPI EPILAC

• Non • Fat enriched • Butter and • Basic dairy • Low fat • Butter, cream exclusive formula dairy combined fat ingredients: formula dairy and yoghurt dairy proteins. for industrial milk proteins. powders, ingredients purpose. powders, fermented with specific wheys, milk proteins functional caseins, and pastes properties, caseinates... of cheese designed for flavour ready-to-use concentrates nutritional products or for infant nutrition.

Product Functionality Application (snacks) Merigel 30x series Crunchy and crispy texture Crackers Mira Gel Chips Redisol Coated nuts X- Pand’r Baked tortilla chips Sta-Slim Mira Gel Dough stickiness reduction Snack crackers X-Pand’r Rice chips Merigel 30x series X-Pand’r Dough binding and Baked potato crisps Merigel 30x series machinability Cracker chips Tender- Jel Extruded snacks Soft-Set Snack bars Sta- Slim Merizet Fat reduction in fried Maximaize applications Potato chips Maxi gel Mira cleer

Product Functionality Application (snacks) Merigel 30x series Crispy texture in reduced fat Various snacks Mira Gel X- Pand’r Mira Gel Increase expansion Extruded breakfast cereal Sta Slim Cheese puffs X-Pand’r Coated nuts Waxy#1 Tapioca#1 X-pand’r Crunchy coatings Coated nuts Merigel 30x series Thingum

Product Functionality Application (bakery) Mira Gel Batter viscosity Sponge cake Tender Jel Mira Cleer Merigel 34x series Mositure management Muffins Redisol Swiss rolls Merizet Cup cakes Tender Jel RTE cakes Mira Thik Mira gel Uniform shape and Cookies Merigel 30 x series consistency Laminated biscuits X-pand’r Crackers Sta- Slim Fat reduction Low fat cake Mira-Gel Creamiz Dura Jel Freeze thaw stability Frozen bagels Mira thik Refrigerated pizza crust Tender Jel Frozen pastries

Product Functionality Application (bakery) Mira thik Bake stability Breakfast bar filling Rezista Custard filling Mira gel Process hydration High solids fillings Mira thik Resistamyl 36x series Maxi gel Mira gel Texture performance Pie fillings Mira thik Low solids fillings Resistamyl 36x series Bakery creams / custards Perma Flo Mira gel Spreadability & smooth Toppings Mira thik texture Butter cream Soft set Custard filling

Product Functionality Application (dressings) Claria Thickening Chilli, oyster, sour sauce Maxi Gel Salad dressing Resistamyl Mayonnaise Perma Flo Cream soups Mira thik Creaminess Mayonnaise Salad dressing Mira Gel Improved firmness Dips Soft set Hummus Mira thik Mayonnaise & salad dressing Sta slim Fat reduction Fat free & reduced fat mayonnaise Mira mist Reduced fat sauces & salad dressings Creamiz Mira thik Instant thickening Dressing & Mayonnaise Mira sperse Tender Jel Merigel

Product Functionality Application (dressings) Mira thik Surface gloss Dressings Mira sperse Merizet 300 Filling aid Soups Broth cubes Sta mist Emulsification Mayonnaise Mira mist Dressing Mira cap Sauces Sta cap Pulpiz Pulpiness Tomato sauce, ketchup Barbeque sauce Pizza topping Claria Clean label Clean label soup, sauces & dressing

• Wen Lan is one of the leading manufactories of food ingredients in Taiwan. They produce and develop new products by fluid bed granulation, spray drying and drum drying. • Wen Lan provides over 50 kinds of spray-dried and drum-dried fruit and vegetables powders Product Application

Fruit Juice powder & Vegetable powder Health food, Infant food mixes, milk (use of natural concentrate juice, with powder mixes maltodextrin as carrier) Instant fruit juice powders Sandwich cookies, instant soup, jellies, health food, bakery, confectionary, breakfast cereals, RTD beverages Fruit flavor powder ( like apple, Cookies, creams, confectionary, mango,kiwi, berries etc) beverages Milk Flavor powder, Wasabi flavor , yoghurt flavor, Molasses flavor Oil powders and savory powders Nutritional food, functional food mixes & milk powder mixes

• Headquartered in Spain, Ceamsa is manufacturing Pectins, Citrus Fibre, Carrageenan, Alginate and Locust bean gum with application across multiple categories like Meat and Savory, Bakery, Confectionary, Fruit processing, Water deserts, Sauces & Dressings

Product Application

CeamPectin High Sugar Jams Gummy candies Jellies Fruit Beverages (stabilization & improved mouthfeel) CeamFibre Clean label fruit preparation Meat (binds water, texturizes, emulsify) Fat reduction in bakery Gluten free bakery Partial egg replacement in bakery Reduction in breakage of crackers

Product Application

CeamGel Low sugar Jam Fruit preparation Meat (in fresh meat products) Chocolate milk (mouthfeel & stabilization) Processed cheese (pizza cheese, triangle cheese) High sugar sauces Gummy candies CeamTex Fruit fillings Processed cheese Tart glaze Bakery creams

• Hleks is the largest manufacturer in the world, surpassing the ancient or imitation similarities, dominating the world market of POPPING CANDY. • They have patents in more than 20 countries including USA.

Product Application

Uncoated Popping crystal Chocolate, Ice cream, Yoghurt, Shellac coated Popping crystals Sweets, Vitamin & supplements, Cocoa butter coated popping crystals Bakery

Due care has been used in preparation of this presentation and DKSH makes every effort to provide accurate and up-to-date information. Nevertheless, this presentation may be subject to technical inaccuracies, information that is not up-to-date or typographical errors.

DKSH does not assume liability for relevance, accuracy and completeness of the information provided. DKSH reserves the right to change, supplement, or delete some or all of the information on this presentation without notice.

The layout, graphics and other contents in this presentation are protected by copyright law and should not be reproduced or used without DKSH’s written permission.