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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
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