Tate & Lyle Prototype Menu by Hein Jonker

NO BITTERNESS TO DISGUISE

PROTOTYPE

We’re food people. It’s not just what we do. It’s what we love. From food scientists to plant workers, ingredient developers to logistics experts, we come together for a single purpose: To help our customers create extraordinary food for consumers. Because our passion, our drive, our beliefs add up to something special. Making food extraordinary. To celebrate SAAFoST Congress 2019, experience this tasty, healthy twist on culinary classics. More than just food: A chance to enrich people’s lives every moment of the day!

YOUR REGIONAL TEAM

Morne Moll Sales Director SFI, Southern Africa Morne.Moll@tateandlyle.com

Neels Poerstamper Technical Service Manager SFI, South Africa Neels.Poerstamper@tateandlyle.com

Storm Shanley Area Manager - SFI, KwaZulu Natal, Eastern Cape Storm.Shanley@tateandlyle.com

Lemogang Seale Technical Service Manager SFI, South Africa Lemogang.Seale@tateandlyle.com

Sebopeho Mochatsi Sales Account Manager SFI, Gauteng Sebopeho.Mochatsi@tateandlyle.com

Sivuyisiwe Dimbaza Senior Laboratory Technician SFI, South Africa Sivuyisiwe.Dimbaza@tateandlyle.com

Nicolett Schwarz Sales Account Manager SFI, Western Cape Nicolett.Schwarz@tateandlyle.com

Motlatso Mocheke Applications Technologist SFI, South Africa Motlatso.Mocheke@tateandlyle.com

Elize Nel Sales Coordinator / Customer Services SFI, South Africa Elize.Nel@tateandlyle.com

Heidi Nel Sales Coordinator / Customer Services SFI, South Africa Heidi.Nel@tateandlyle.com

Audace Nindorera Sales Account Manager SFI, Africa Audace.Nindorera@tateandlyle.com

*SFI: Speciality Food Ingredients

MAKING FOOD EXTRAORDINARY

BEVERAGES No added sugar Lychee Fruit flavoured Juice drink

Health and wellness remains a key priority and consumers are looking for more natural-based sweetening solutions that help them reduce calories and sugars, but they’re not willing to sacrifice great taste. The sugar reduction market is evolving extremely fast and manufacturers need to be innovative in their approach to keep up with growing demand. INTESSE® Stevia 2.0 is a premium sweetener that is designed to provide elevated levels of sugar reduction with a lower cost in use without compromising on taste. Key Benefits: • Achieving a 50% sugar and 46% calorie reduction and at lower cost in use versus some premium stevia sweeteners • Delivers a high quality taste and an excellent sweetness profile, comparable with a full sugar standard • It is perfect for consumers who want to control their sugar intake NUTRITION (per 100 ml serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Full sugar reference Lychee fruit flavoured juice drink 197 0.1 12 10.9 0.0 0.0 0.0 0

No added sugar Lychee fruit flavoured juice drink with INTESSE® Stevia 2.0 106 0.1 6 5.4 0.0 0.0 0.0 0

© Tate & Lyle 2019 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 published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.

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BEVERAGES Sugar-reduced Lemon Lime Carbonate drink

Lemon/Lime Carbonated Soft Drink is a soft drink in which sucrose is partially replaced by SPLENDA® Sucralose in order to obtain lower calories at a lower cost with no significant change in taste. Key Benefits: • With a 30 % sugar reduction, it is perfect for consumers who want to control their sugar intake • A balanced sweetness and a rounded taste profile thanks to SPLENDA® Sucralose • The sugar-reduced product also provides a cost saving, compared to a full sugar product

NUTRITION (per 100 ml serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Lemon lime CSD, Full sugar reference

30% calorie reduced SPLENDA® Sucralose

170 0.0 10 10.0 0.0 0.0 0.0 20

120 0.0 7 7.0 0.0 0.0 0.0 20

MAKING FOOD EXTRAORDINARY

BEVERAGES Mango-Orange Nectar

The challenge for manufacturers is to maintain the great taste across a range of product lines while responding to consumer demands. With the new INTESSE™ Stevia 2.0 Sweetener you will have a no added sugar and low-calorie solution and another “tool” to help differentiate your brands and drive your innovation growth. Key Benefits: • No added sugar with 40% fewer calories • Natural-origin positioning, thanks to INTESSE™ Stevia 2.0 Sweetener • Balanced sweetness and round taste profile • Clean flavour release with no bitter aftertaste

NUTRITION (per 100 ml serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Mango Orange Nectar, Full sugar reference 187 0.2 11 10.3 0.0 0.0 0.1 20

Mango Orange Nectar with INTESSE™ Stevia 2.0 104 0.2 6 5.3 0.0 0.0 0.1 20

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CONFECTIONERY Sugar free hard boiled Candies

STA-LITE® Elite Polydextrose, fibre with unsurpassed transparency and low sugar content is used in combination with a polyol to replace sugar and glucose syrup in a sugarfree hard boiled candy recipe. TASTEVATM Stevia sweetener, a non-caloric high potency sweetener and isomalt are used to replace sugar and glucose syrup in order to propose a sugar-free hard boiled candy. Key Benefits: Sta-Lite® Polydextrose: • Helps reduce calories by rebalancing bulk, viscosity and mouthfeel in reduced-sugar products. • Has excellent digestive tolerance. • Supports healthy blood glucose levels by eliciting a lower blood glucose response. TASTEVA® Stevia Sweetener: • Allows for significant sugar reduction with substantially less aftertaste. • Provides a high quality sweetness which is stable in processing. NUTRITION Energy (kJ) Protein (g) Glycaemic Carbohydrate of which total sugar (g) of which polyols (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Sugar free candies (per serving) 19 0.0 2 0.0 1.5 0.0 0.0 1.0 0

Sugar free candies (per 100 g) 637 0.0 52 0.0 49.7 0.0 0.0 31.7 0

MAKING FOOD EXTRAORDINARY

BAKERY Sugar-reduced Short Dough Biscuits

Short dough type biscuits have been formulated with PROMITOR® Soluble Fibre in order to reduce sugars with minimum impact on shape/appearance and texture. PROMITOR® Soluble Fibre has been used in the liquid 70L format to replace glucose-fructose syrup and to reduce the castor sugar. It has also boosted fibre content in the recipe. MERIGEL® 300 is used for the machinability of the dough, even at a low level in the recipe. Key Benefits: PROMITOR® Soluble Fibre • over two times the digestive tolerance of inulin, providing superior digestive tolerance • adding back the bulk and viscosity of nutritive sweeteners in reduced sugar products, enabling manufacturers to improve viscosity and mouthfeel • clean taste, and texture

NUTRITION (per 100g serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Standard Recipe

30% Sugar reduced

1929 6.1 73 22.8 16.2 6.7 2.6 358

1891 6.7 69 15.9 16.1 6.7 6.7 363

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BAKERY Cereal Bars

A high in fibre cereal bar using PROMITOR® in both liquid and powder form to replace sugars from the glucose/ fructose syrups. With the assistance of PROMITOR® the sugars are replaced and then the sweetness is boosted by FRUCTOPURE® Fructose to reduce the total sugars by 25% with minimal impact on flavour. With SODA-LO® Salt Microspheres the sodium content can be reduced by 30-35%. Key Benefits: PROMITOR® Soluble Fibre • Adding back the lost bulk and viscosity ensuring minimal impact on processing and texture. • High in fibre claim* • Superior digestive tolerance FRUCTOPURE® Fructose • With a higher sweetness compared to sucrose and a sweetness synergy with sucrose you can reach your desired sweetness level with fewer total sugars. • Sweetness synergy with sucrose SODA-LO® Salt Microspheres • A salt-reduction ingredient that tastes, labels* and functions like salt – because it is salt! NUTRITION (per 100g serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Standard Recipe

30% Sugar reduced

1484 6.4 72 17.4 3.5 0.2 2.4 410

1380 6.4 61 12.9 3.5 0.2 14.7 410

#AOAC 2009.01 This nutritional information is derived from calculated sources. Allergen: These foods are processed in a lab containing allergens. Our prototype products were developed through Tate & Lyle’s application service, helping you reformulate for less fat, sugar, sodium and fewer calories, without compromising taste. *Dependent on Country © Tate & Lyle 2019 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 published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.

MAKING FOOD EXTRAORDINARY

DAIRY No added sugar UHT Strawberry Milk

When formulating sugar-reduced, ‘better for you’ products, manufacturers are faced with the challenge of maintaining sweetness and compensating for the loss of mouthfeel. Achieving a perfect result without sacrificing consumer acceptance often requires more than one ingredient solution. Through Tate & Lyle, customers can access a wide range of stevia sweetener solutions which, in combination with fibre solutions, will help them tap into the trend of sugar replacement and calorie reduction. Key Benefits: • A delicious strawberry dairy drink, 35% reduced in sugar and with approximately 30% calorie reduction • An optimal sweet taste profile due to SPLENDA® Sucralose and OPTIMIZER Stevia™ 1.1 which has an optimised steviol glycoside profile that delivers a great taste with lower cost in use than traditional Reb A products like Reb 97 • Easier formulation thanks to the high solubility of OPTIMIZER Stevia™ 1.1 that allows concentrated solutions to be used for easier dosing • PROMITOR® Soluble Fibre provides body and an indulgent mouthfeel NUTRITION (per 100 ml serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate (g) of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) * Total Sodium (mg)

Reference product / UHT Strawberry Milk 264 2.9 8 8.2 2.0 1.4 0.0 46

No added sugar 182 2.9 7 5.3 1.3 0.7 7.1 0

# AOAC 2009.01 *dependent on local legislation This nutritional information is derived from calculated sources. Allergen: These foods are processed in a lab containing allergens. Our prototype products were developed through Tate & Lyle’s application service, helping you reformulate for less fat, sugar, sodium and fewer calories, without compromising taste. © Tate & Lyle 2019 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 published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.

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DAIRY Sugar-reduced Café Latte

The partnership between Tate & Lyle and Sweet Green Fields offers customers a wide range of stevia based natural sweeteners, allowing manufacturers to tap into the trend of sugar replacement and calorie reduction. Our broad range of stevia sweeteners meet manufacturers’ needs for costeffective, naturally sourced, high-intensity sweeteners without compromising on taste. One innovation on sugar reduction is our Café Latte with new stevia-extracted product OPTIMIZER Stevia™ 4.10, which is designed to be a more cost-effective solution than high purity Reb A solutions such as Reb 99 and Reb 100. In addition it provides better solubility and stability, making it easier to use in formulation. Key Benefits: • On-the-Go reduced sugar Café Latte lowers added sugars by 31% and has 17% fewer calories than the standard recipe • OPTIMIZER Stevia™ 4.10 is an optimised blend of steviol glycosides which delivers high quality sweetness at a cost-effective price • OPTIMIZER Stevia™ 4.10 provides a clean and smooth taste, even at a higher level of sugar replacement NUTRITION (per 100g serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Standard Recipe Café Latte 292 2.7 9 9.0 2.5 1.5 0.1 0

Sugar-reduced Café Latte 243 2.7 6 6.2 2.5 1.5 0.1 0

#AOAC 2009.01 This nutritional information is derived from calculated sources. Allergen: These foods are processed in a lab containing allergens. Our prototype products were developed through Tate & Lyle’s application service, helping you reformulate for less fat, sugar, sodium and fewer calories, without compromising taste. © Tate & Lyle 2019 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 published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.

MAKING FOOD EXTRAORDINARY

SAUCES / DRESSINGS Sugar-reduced Ketchup

This ketchup prototype is made with our SPLENDA® Sucralose and OPTIMIZER Stevia™ 4.10, which is part of a new product family with optimised steviol glycoside compositions, which provides an ideal alternative for Reb A products in the purity range of RA80 to RA97 to enable a lower cost in use without compromising on taste. Our PROMITOR® Soluble Fibre enhances the fibre content significantly. The combination with HAMULSION® Stabiliser System ensures a unique texture and viscosity comparable to standard market ketchups. Key Benefits: • A sugar reduction over 50% compared to standard sugar content of 18% in ketchup thanks to SPLENDA® Sucralose and OPTIMIZER Stevia™ 4.10 • An excellent appearance, taste and texture with the added value of a fibre claim option • Full-bodied mouthfeel, despite sugar reduction, thanks to PROMITOR® Soluble Fibre NUTRITION (per 100 g serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate (g) of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Ketchup 27% tomato paste full sugar reference 382 0.6 22 18.0 0.1 0.0 0.0 775

Ketchup 27% tomato paste, 50% sugar reduction 240 0.6 11 6.0 0.1 0.0 5.0 775

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SAUCES / DRESSINGS Sugar-reduced Thousand Island dressing

This thousand island prototype is made with our SPLENDA® Sucralose and OPTIMIZER Stevia™ 4.10, which is part of a new product family with optimised steviol glycosides compositions, provides an ideal alternative for Reb A products in the purity range of RA80 to RA97 to enable a lower cost in use without compromising on taste. Our PROMITOR® Soluble Fibre combined with HAMULSION® Stabiliser System ensures a unique texture and viscosity. Key Benefits: • Cleaner label recipe by using CLARIA® clean label starch • No added sugar • A 38% calorie reduction compared to a standard recipe thanks to SPLENDA® Sucralose and OPTIMIZER Stevia™ 4.10

NUTRITION (per 100g serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

1000 Island Dressing, full sugar reference 876 1.2 15 10.0 16.0 1.1 0.2 736

1000 Island Dressing, No added sugar 537 0.7 6 1.6 10.6 0.2 3.8 543

MAKING FOOD EXTRAORDINARY

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NON-DAIRY Coconut Milk ‘Yoghurt’ type

Consumers are looking for innovative options to take the benefits of plants into their everyday life. Consumers are also becoming increasingly adventurous in their inclination towards guilt free food choices. Novel flavour combinations, engaging textures and healthy indulgence are driving innovation across dairy alternatives. Descriptors relating to creamier or thicker textures are also increasingly common. Key Benefits: • Trendy dairy alternative free from dairy and soy ingredients • Vegan-friendly labelling • For health conscious consumers and people with lactose intolerance and food allergies. • HAMULSION® Stabiliser System to provide a homogenous product with a creamy mouthfeel and excellent texture.

NUTRITION (per 100 ml serving) Energy (kJ) Protein (g) Glycaemic Carbohydrate (g) of which total sugar (g) Total Fat (g) of which saturated fat (g) Dietary Fibre # (g) Total Sodium (mg)

Coconut Milk Yoghurt type 611 0.5 26 13.7 4.5 0.8 0.1 0

Contact our team for more information: Tate & Lyle Johannesburg (Head Office) 1 Gravel Drive, Kya Sand Business Park, Kya Sand, Randburg, 2163 Morne.Moll@tateandlyle.com Sebopeho.Mochatsi@tateandlyle.com Audace.Nindorera@tateandlyle.com T: +27 (0) 11 708 9100 Tate & Lyle Western Cape Nicolett.Schwarz@tateandlyle.com M: +27 (0) 66 474 0627 Tate & Lyle KwaZulu Natal Storm.Shanley@tateandlyle.com M: +27 (0) 82 614 8982 www.tateandlyle.com