Purohit – Senior Scientist

Allulose Application In Ice Cream

Darshan Purohit – Senior Scientist

External use permitted Allulose: the sugar replacement like no other 70% of the sweetness Allulose is a non-artificial sweetening ingredient of sucrose that provides the sensory experience (taste and texture) of sugar without the calories.

• Allulose is a rare sugar, found in nature in small amounts in raisins, and figs • Delivers bulk and mouthfeel • Improves temporal profile with similar upfront sweetness like sucrose 0.4 • Provides synergy with sweeteners such as kcal/g stevia and sucralose vs. 4kcal/g for sucrose We call it DOLCIA PRIMA®

As a global provider of distinctive, high- quality ingredients and solutions, Tate & Lyle * We consider DOLCIA has developed a proprietary process to PRIMA® to be make allulose more widely available. Our non-artificial, process includes a series of steps, firstly to allulose is a convert the starch in corn kernels into the naturally ® occurring sugar rare sugar DOLCIA PRIMA Allulose.

Allulose Allulose Kcal/g 0.4 (lida et al 2010; Matsuo et al 2003) Glycemic No Increase in blood glucose or insulin (lida et al 2008; Hayashi 2010)

120 100 DOLCIA PRIMA® 80 Sucrose 60

40 Sweetness 20 0 0 6 12 18 24 30 Time (sec)

External use permitted So Much More Than Sweetening

Sweetener Physical Sweetness Stability Tolerance Synergy Behavior • A rare sugar, • It is not monosaccharide, found in • Provides synergy with • Processing stability in • Provides sugar- like metabolized nature in small amounts sweeteners such as food production functionality to finished in raisins, figs stevia and sucralose products • It does not • Storage stability in shelf increase blood • 70% the sweetness of • Improves temporal life • Provides the bulk and glucose or insulin sugar and is Non-Artificial profile with similar texture of a sugar levels sweetness to sucrose • Physical performance • 90% fewer calories vs. stability in finished • Depresses freezing sugar (0.4kcal/g vs. • Temporal profile of the product storage point, lowers Aw, etc. • It has digestive 4kcal/g for sucrose) sweetener tolerance at combinations are • Handles in processing approved usage • Allowed exemption from shown to be closer to like other bulk levels total sugars and added that of sucrose than for ingredients sugars per FDA guidance high-potency sweetener • It is “tooth friendly” alone (non-cariogenic)

The addition of 5.5% ds of DOLCIA PRIMA® Allulose Syrup to TASTEVA® Stevia Sweetener improved overall temporal profile

8 External use permitted Product Format: DOLCIA PRIMA®

DOLCIA PRIMA® LS DOLCIA PRIMA® DS Allulose Syrup Allulose Crystalline • 71% dry solids • DOLCIA PRIMA® DS Crystalline Allulose is 0.4 kcal/g and has a minimum of 99.1% purity • It behaves, and can be handled, in a similar way to other liquid sugars • DOLCIA PRIMA® LS Allulose Syrup is 0.4 kcal/g DS and has a minimum of 95% purity

Beverage Bakery Benefits: low/no calorie and sugar | no Benefits: reduced calorie and sugar | artificial sweeteners | balance freeze thaw stability sweetness profile | enhanced mouthfeel

HOW IT WORKS DOLCIA PRIMA® Allulose:

• is absorbed but not metabolized by the body, and therefore has almost zero calories

• is a monosaccharide like glucose, but its structure is different, which means the body doesn’t metabolize it

• does not raise blood glucose or insulin levels in healthy individuals or when consumed by people with type 2 diabetes

• is generally recognized as safe (GRAS) by the United States Food and Drug Administration (FDA) for use as a food and beverage ingredient, which means it is safe for all consumers, including children

• Published studies: • Acute dose study in healthy adults indicates allulose is tolerated at 30g. • 12 week study in healthy adults indicates allulose is tolerated at 15g/day.

• Tate & Lyle supported studies testing allulose in healthy adults demonstrates similar findings to the published literature: • 12 week study testing 15g/day and 30g/day of allulose in a beverage demonstrates no significant differences between allulose treatments and control treatment (HFCS) for loose stools or other gastrointestinal symptoms (abdominal pain, stomach noises, flatulence, abdominal distension, nausea & vomiting). • Short term studies (5 days, 28 days) testing allulose doses above 30g/d in various matrices (foods, beverage) indicate varying tolerance.

• Tate & Lyle supported study in children (6-8 yo) demonstrates that allulose in a beverage with lunch is tolerated within inclusion levels (2.5g as 2.1% and 4.2g as 3.5%).

Source: Iida et al . Journal of the Japanese Council for Advanced Food Ingredients Research 2007;10:15-19. Hayashi et al. Biosci Biotechnol Biochem 2010;74:510. Atlantia Food Clinical Trials. Adult 12 week study. 2017. Atlantia Food Clinical Trials. Children acute dose study. 2017.

RTE Sauce & Bakery Cereal Sugar Frozen Syrup Subs. Dessert

Intended Usage Level 10%* 10% 10% 100% 5%

g/serving 4.0 g 4.0 g 4.0 g 4.0 g 6.0 g Guideline for Consumption 30 grams/day

* Bakery intended usage level 10-100% based on GRN 693. Maximum daily consumption at 30 grams/day.

Dairy & Filling & Puddings Yogurt Beverage Frosting & Gelatins

Intended Usage Level 5% 3.5% 10% 10%

g/serving 8.5 g 12.3 g 12.5 g 14.0 g

External use permitted Allulose GRAS in the United States Current use levels set for foods and beverages

GRN GRN GRN Food Category 400 498 693 Approvals: Bakery products (rolls, cakes, pies, pastries, and cookies 10% - 10-100% GRN 400, CJ Cheiljedang Inc., 2011 Beverages (non-alcoholic) - 3.5% 3.5% Calculated EDI based on conditions of use (Cheiljedang data) 10% 5% 5% Cereals Mean = 12.6 g/p/d Chewing gum 50% 50% 50% 90th percentile = 28.5 g/p/d Confections and frostings - 5% 5% Frozen dairy desserts (ice cream, soft serve, sorbet 5% 5% 5% Yogurt (regular and frozen) 5% 5% 5% Dressings for salad - 5% 5% GRN 498, Matsutani Chemical Industry Ltd., 2013 Calculated EDI based on conditions of use Gelatins, pudding and fillings - 10% 10% Mean = 9.0 g/p/d Hard candies (including pressed candy, mints) 70% 50% 50% 90th percentile = 24.8 g/p/d Soft candies (non-chocolate, plain chocolate, chocolate coated) 25% 25% 25% Jams and jellies - 10% 10% Sugar - 10% 10% Sugar substitutes 100% 100% 100% GRN 693, Sam Yang Corp., 2017 Sweet sauces and syrups - 10% 10% Calculated EDI based on conditions of use Fat based creams 10% - 5% Mean = 11 g/p/d Medical foods 15% - 10% 90th percentile = 30 g/p/d Coffee mix 30% - 10%

15 External use permitted Regulatory Update: FDA Position on Allulose A quote from Dr. Susan Mayne (CFSAN Director) is very positive and states (emphasis added): Ensuring that consumers have current, science-based information is one of the key goals of our Nutrition Innovation Strategy. We want Americans to be able to easily determine the most relevant and useful information available when looking at Nutrition Facts and Supplement Facts labels. One of the several approaches we’ve taken to achieve this important goal is issuing new labeling guidances when we identify an area where further clarity is needed. Today, we’re taking such a step by issuing a draft guidance on the labeling of allulose, a sweetener that may be used as a substitute for certain sugars in foods, so that the information presented on Nutrition and Supplement Facts labels appropriately represents its unique properties,” said Susan Mayne, Ph.D., director of FDA’s Center for Food Safety and Applied Nutrition. “The latest data suggests that allulose is different from other sugars in that it is not metabolized by the human body in the same way as table sugar. It has fewer calories, produces only negligible increases in blood glucose or insulin levels, and does not promote dental decay. As such, we’ve issued guidance today stating that we intend to exercise enforcement discretion to allow allulose to be excluded from the total and added sugars declarations on the Nutrition Facts and Supplement Facts labels when allulose is used as an ingredient. Allulose will still count towards the caloric value of the food on the label – but the guidance document issued today states our intent to exercise enforcement discretion to allow the use of a revised, lower calorie count. As with other ingredients, allulose must still be declared in the ingredient list. This is the first time the FDA has stated its intent to allow a sugar to not be included as part of the total or added sugars declarations on labels, a reflection of our flexible and science-based approach to food product labeling. 16 © 2018 Tate & Lyle - Region: USA External use permitted US ONLY - Impact of Allulose Label Change: Allulose is now allowed to be exempt from sugar and added sugar on the label. FDA guidance aligns with both consumer and customers need for BOTH sugar AND calorie reduction.

Example of a juice drink with label impact OLD Reflects Calorie & NEW Allulose Labeling Sugar Reduction Allulose Labeling Nutrition Facts Nutrition Facts Serving Size 8 fl oz Serving Size 8 fl oz Serving Per Container Serving Per Container

Amount Per Serving Allulose Caloric value Amount Per Serving Calories 45 0.4 kcal/g Calories 45 % Daily Value* % Daily Value* Total Fat 0g 0% Total Fat 0g 0% Saturated Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g 0% Trans Fat 0g 0% Cholesterol 0mg 0% Cholesterol 0mg 0% Sodium 105mg 5% Carbohydrates Sodium 105mg 5% Total Carbohydrate 15g 5% remains the same Total Carbohydrate 15g 5% Dietary Fiber 0g 0% Dietary Fiber 0g 0% Total Sugars 14g Total Sugars 7g Includes 14g Added Sugars 28% Allulose now exempt Includes 7g Added Sugars 14% Protein 0mg from total sugars and Protein 0mg

Not a significant source of trance fat, dietary fiber, added sugars on NFP Not a significant source of trance fat, dietary fiber, Vitamin A, vitamin C, Calcium and iron. Vitamin A, vitamin C, Calcium and iron.

*Percent Daily Values are based on a 2,000 *Percent Daily Values are based on a 2,000 Calorie diet Calorie diet

Ingredients: Water, allulose, contains less than 2%: concentrated juices (apple, clarified pineapple, passionfruit, orange), fruit purees (apricot papaya, guava), ascorbic acid, natural and artificial flavors, pectin, acacia gum, ester gum, yellow 5, sucralose, potassium sorbate and sodium hexametaphosphate (preservatives).

USA Brazil • Approved as ingredient • Ongoing discussion with ANVISA Board. • 0.4 kcal/g • Revised dossier submitted to ANVISA • Allowed as exempt from sugars and added sugars line of NFP • Included in total carbs as % of caloric daily value

Singapore EU • Proposed a meeting with Singapore authority after US FDA • Dossier preparation on-going publishes nutrition labeling decision to ensure alignment and • Dietary Intake Assessment being revised due to release of consistency of approach new intake model by EFSA • Follow up activities will be to determine how best to leverage • Will submit dossier in 2019 Singapore labeling decision throughout region. • AUS/NZ • Dossier to be submitted following EU submission

Mercusor & Colombia China • Due to progress with FDA and Brazilian ANVISA we are • Working on dossier strategy accelerating our submissions in Southern Cone • Approvals will take 2-3 years • Preparing submission for Argentina and Southern Cone region of LATAM • Dossiers will be submitted by mid 2019 Canada • Pre-submission meeting with Health Canada complete Saudi Arabia & United Arab Emirates • Submission planned to Health Canada Summer 2019 • Submitted to health authorities as food ingredient • Usage as flavor (FEMA GRAS accepted) beverage only • Approvals delayed due to changes in gov’t staff • Approval will likely take 2 years • Working to re-open dialogue

18 External use permitted Standard of Identity

Nutritive Sweetener Status of Allulose • Allulose meets the definition of a Nutritive Sweetener per CFR 170.3 • As such, Allulose meets the criteria for inclusion in standardized products that allow Nutritive Sweeteners in general such as chocolate and certain milk products • It is ultimately up to the final user to determine whether or not they wish to consider DOLCIA PRIMA® Allulose as a nutritive sweetener/carbohydrate

19 External use permitted Consumer Insights

Although the average consumer is not very familiar with many of the sweeteners, on average, they do have a more positive impression of sugar, stevia, glucose and monk fruit extract. Consumers do seem to distaste HFCS and aspartame, on average.

Sugar Extremely Familiar Avoid Know It/Like It

High-fructose Corn syrup corn syrup

Fructose Glucose Aspartame Stevia

Sucrose Stevia extract Dextrose

Average familiarity Sucralose and impression

Steviol Monk fruit extract Erythritol glycosides Ace K Allulose Not At All Don’t Know/Don’t Like Build On Familiar Very Negative Very Positive Base: n=772 Total Representative Consumers Impression Questions: Q10. How would you rate your familiarity with each of the sweeteners below? Impression US Sweetener Label Research – August 2017 (Scale: 1=Not At All Familiar To 5=Extremely Familiar) Q11. How do you feel about each of the sweeteners below? (Scale: 1=Very Negative To 5=Very Positive) © 2019 Tate & Lyle 21 External use permitted Frozen Desserts (Ice Cream, Sherbet, Sorbet etc.)

▪ GRN guidelines allow up to 5% usage in the finished product ▪ Allulose can be added to inclusions, variegates, etc. or added to mix provided the total sum of all contents does not exceed 5% in the finished frozen dessert ▪ Allulose can be added as a natural flavor at up to 1.5% in the finished frozen per FEMA GRAS 4897

As with all decisions concerning food labeling, manufacturers should consult with their own regulatory and legal advisors prior 22 External use permittedto making labeling decisions Allulose Application In Ice Cream/Frozen Dessert

Functional Attributes Sugar Allulose Sweetness Yes Yes Mouthfeel Yes Yes Solids/Bulk Yes Yes Freezing Point Depression Yes Yes

Key Points

• 90% Less Calories • About 70% Sweet compared to Sugar • Does no cause insulin spike • Can be used in no sugar added products • Freezing point depression about 1.9 times compared to sugar • Molecular weight of allulose ~ 180 g/mol vs sugar ~ 342 g/mol • Can reduce use of sugar alcohols • 5% maximum usage in formulation in U.S.

23 External use permitted Freezing Point Depression Calculations

FPDT = FPDSE + FPDSA SE = (NMS x 0.545) + (WS x 0.765) + S + (10DE CSS x 0.2) + (36DE CSS x 0.6) + (42DE CSS x 0.8) + (62DE CSS x 1.2) + (HFCS x 1.8) + (F x 1.9) * Scenario A: 10% Fat, 10% MSNF & 16.5% Sugar SE = (10 x 0.545) + (0 x 0.765) + 16.5 + (0x 0.2) + (0x 0.6) + (0x 0.8) + (0 x 1.2) + (0 x 1.8) + (0 x 1.9) = 21.95 FPDSE = 2.12 °C Initial Freezing Point of The Mix: -2.49 °C

Scenario B: 10% Fat, 10% MSNF, 11.5% Sugar & 5% Allulose SE = (10 x 0.545) + (0 x 0.765) + 11.5 + (0x 0.2) + (0x 0.6) + (0x 0.8) + (0 x 1.2) + (0 x 1.8) + (5 x 1.9) = 26.45 FPDSE = 2.57 °C Initial Freezing point of The Mix: -2.94 °C

*Source: https://www.uoguelph.ca/foodscience/sites/uoguelph.ca.foodscience/files/public/FreezingCurveCalculation.pdf

24 External use permitted Almond Based Frozen Dessert Example

Formula Details: ▪ Reference Formula Full Sugar ▪ Trial Formula Reduced Sugar, DOLCE PRIMA® Allulose

% Formula Reference Reduced Sugar Water 63.880 63.880 Sunflower Oil 5.000 5.000 Almond Butter 8.220 8.220 Granulated Sugar 16.500 11.500 DOLCIA PRIMA® Crystalline Allulose - 5.000 Tapioca Syrup Solids 5.000 5.000 CC-4226NG Frozen Dessert Stab 1.050 1.050 Sea Salt 0.150 0.150 Sunflower Lecithin 0.200 0.200 100.000 100.000

External use permitted Almond Based Frozen Desserts

Nutritional Comparisons:

Reference Formula Reduced Sugar (with Allulose)

External use permitted

Melt Test For Almond Frozen Dessert

of melted prouduct of meltedprouduct in grams Weight

29 External use permitted NSA Ice Cream Examples

Formula Details: ▪ Reference Formula 10% Butterfat, Full Sugar ▪ Test Formula #1 No Sugar Added Ice Cream, using ZOLESSE as a Natural Flavor ▪ Test Formula #2 No Sugar Added Ice Cream, using OPTIMIZERTM 2.1 to reduce Sugar Alcohols

ZOLESSE as OPTIMIZER 2.1 Reference Natural Flav Optimized Butterfat 10.000 10.000 10.000 MSNF 10.000 10.000 10.000 Sucrose 12.000 - - CSS, 36DE 5.000 - - DOLCE PRIMA® Allulose - 5.000 5.000 PROMITOR® SCF 85 - 2.000 5.472 Maltitol - 10.000 6.500 ZOLESSE Stevia - 0.008 -

OPTIMIZERTM 2.1 Stevia - - 0.028 CC-346 Stabilizer 0.350 0.350 0.350 37.350 37.350 37.350

The applicability of label claims, health claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction. This product information is External use permitted published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness. Nutritional Comparisons

Nutritional Comparisons:

Reference Formula (Full Sugar) Trial 1 Trial 2

Full Ingredient Statement: Skim Milk, Full Ingredient Statement: Skim Milk, Full Ingredient Statement: Skim Milk, Cream, Sucrose, Corn Syrup, Nonfat Cream, Maltitol, Allulose, Soluble Corn Cream, Maltitol, Soluble Corn Fiber, Dry Milk, Mono & Diglycerides, Locust Fiber, Nonfat Dry Milk, Mono & Allulose, Nonfat Dry Milk, Mono & Bean Gum, Guar Gum, Carrageenan. Diglycerides, Locust Bean Gum, Guar Diglycerides, Locust Bean Gum, Guar Gum, Carrageenan, Natural Flavor. Gum, Steviol Glycosides, Carrageenan.

35 External use permitted 36 External use permitted