© DÖHLER - WE BRING IDEAS TO LIFE. · side streams of fruit processing • Dried pomaces, seeds and skins & many more • Sutainability / zero waste NFC Purees Puree Concentrates

.

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18.00 – Opening and welcome

18.05 – Introduction to Döhler - Menno MackenbachApplication & Innovation - Florian PlooyProtein incorporation in smoothies - Barry Beemsterboer

19.00 – Small dinner & networking

19.30 – Sustainable food chain, waste reduction - Toine Timmermans

20.30 – Drink and evaluation

21.00 – Wrap up and closing of the evening

Timetable

3© Döhler

Döhler is a global producer, marketer and provider of

Natural Ingredients, Ingredient Systems and Integrated Solutions for the food and beverage industry.

4© Döhler

countries

130Customers in

production sites

45

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45 Production sitesAcross the world

ChinaRizhao

ChinaJinshanShanghai

IndiaPune

IndiaRatnagiri

IndiaKrishnagiri

BrazilLimeira

MexicoMexico City

BrazilSão José do Rio Pardo

BrazilAntônio Prado

USAPine Brook

USACartersville

UAEDubai

South AfricaCape Town

EgyptCairo

TurkeyDenizliKaramanBalikesir

RussiaSlavjansk-na-Kubani

RussiaGubkin

RussiaMoscow

UkraineSkala PodilskaBukovyna

FranceLozanne

PolandKozietulyBelsk DuzyTarczyn

PolandToniow

DenmarkOdense

HungaryVaja

Unites KingdomLedbury

GermanyDarmstadt

NeuenkirchenNeuss

SchwalmtalOberteuringen

EislebenDahlenburg

The NetherlandsRoggel

OosterhoutBreda

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Döhler Group – Value ChainTrue Added Value – from the Field to the Consumer

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Welcome @ Döhler Oosterhout

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Doehler Oosterhout – Breda Strategic location of the largest juice blending & compounding operation

Sustainability & CSR at Döhler

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Sustainable development means:

“Development which meets the needs of the present without compromising the ability of future generations to meet their own needs”

Brundtland Commission of the United Nations, 1987

Over 99% of all our raw materials are plant based!

To assure their long-term availability, we are depending on improved sustainable agricultural practises!

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Global sustainability challengesNeed to act!

Our aim is

to be a reliable and responsible partnerfor our customers, employees andsuppliers in the long term

… In the next 40 years as many calories are consumed as in the last 8000 years together …

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Sustainability within Döhler

Vison – MissionPeople – Performance – Planet

Code of Conduct

Programs & projects

focus areas for Döhler’s sustainability activities:

1. Eco-efficiency2. Sustainable sourcing3. Social engagement

10 Principles of the United Nations Global

Compact

17 Sustainable Development Goals of

the United Nations

Sustainability performance

measurement, management & reporting

Döhler Sustainability Goals 2020

Sustainability Vision

To strive for a long term and lasting business value whilst ensuring quality of life and preserving the environment and its resources.

Sustainability Mission

To promote partnerships alongside our value chain. To operate environmentally friendly. To source raw materials sustainably to ensure a steady availability of winning products.

Döhler Fundamentals

Relevant external stakeholders

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Agro-Sustainability strategyThe basis to plant based sustainability & naturalness

Increase farmers’ production and profit, while reducing environmental and social side-effects

Apply the Sustainable Agriculture Initiative (SAI) Platform conditions

Provide long term cooperation, funding and expertise in sustainable agriculture

Promote and support initiatives to train, support and certify farmers

01

02

03

04

By doing so,

We will achieve a lasting positive impact on poverty, livelihoods and environmental sustainability

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Sustainable Agriculture Initiative (SAI) platformMembers

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Sustainable Agriculture Initiative (SAI) platform

In 2002, global food companies created the primary food & drink sustainable Agriculture Initiative (SAI) Platform

to facilitate sharing of knowledge and best practices to support the development and implementation of sustainable agriculture practices and involving stakeholders throughout the food value chain

Farm Sustainability Assessment (FSA) by SAI

The leading tool for farmers, and food & drink companies to help produce, sell and source sustainably grown agricultural products

FSA defines 112 sustainable farm based expectations recognized by the SAI members

Döhler aims for SAI-FSA SILVER or benchmarked silver scheme (independent verification/certification of farms).

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Agro-Sustainability programPortfolio overview

Exotics

Passion Fruit

Pineapple

Pink Guava

White Guava

Banana

Mango Totapouri

Mango Alphonso

Citrus

Grapefruit

Lemon

Lime

Mandarin

Orange

Vegetables

Orange Carrot

Red Bell Pepper

Black Carrot

Red Beet

Tomato

Ingredients

Botanicals

Coconut

Coffee

Ethanol

Flavor

Palm Oil

Soy

Sugar Cane

Sugar Beet

Tea

Apple and Red Fruit

Apple

Aronia

Red Currant

Black Currant

Red Grape

White Grape

Sour Cherry

Strawberry

Pomegranate

Mulberry

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Agro-Sustainability programOur approach to a sustainable raw materials portfolio

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Managing sustainable farm projectsGeneral project structure – 10 steps to success

1. Identify scope, project approach and project team

2. Train the local project teams on agro-sustainability

3. Evaluate and select supply chain and farmers involved

4. Map current GAP practices by farmers vs. FSA

5. Organize training to farmers by own team

6. Support farmers to close the gaps

7. Complete the FSA questionnaires, CFT sheet and biodiversity plan

8. Döhler own verification of farm compliance

9. FSA score define volume as sustainable

10.Verification by independent audits

General project structureC

on

tin

uo

us

imp

rovem

en

t an

d e

xp

an

sio

n

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Focus topic: Biodiversity

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Döhler biodiversity projects - PolandWild bees

Döhler’s biodiversity projects

boost the availability of wild bee to increase pollination within the groves. This is done by active training of farmers and the provision of wild bee colonies & bee hives

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Döhler biodiversity projects - PolandDistribution of cross-pollination

Döhler rolls out cross

pollinator programs,

by providing young wild apple trees and planting instructions/maps. These trees provide strong and high amounts of pollen to optimize the pollination of common apple trees.

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Döhler biodiversity projects – IndiaActive training

Döhler provides active training to over 700 Indian farmers, in 7 projects,

based on Fairtrade, RFA, Organic and SAI FSA silver schemes.

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Döhler biodiversity projects – IndiaIndia farm support during SAI FSA project implementation

Farmer support

Free soil analyses to assure optimum fertilizer usage:

Yield increase.

Bee pollination program: boost optimum yield and biodiversity.

Intercropping of tomato’s in mango farm irrigation channels, by providing free seeds and guidance to farmer’s:

Increase of income.

Provide and train the usage of pheromone traps:

Reducing usage of pesticides.

Towards a sustainable product portfolio…

Customer cooperation:

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True Added Value – from the field to the consumerWe operate and we innovate around three BU pillars

Dry Ingredients

Cereal & Pulses

Fruit & Vegetable

Ingredients

TexturisingIngredients

Natural Colours

Natural Flavours

Health & Nutrition

CompoundsDry

Systems

FruitPreperations

SpicyPreperations

PBNPlant Based Nutrition

NPI Natural Performance Ingredients

IISIngredients & Ingredient Systems

Fruit & Vegetable ingredients are one ofthe core product groups in Döhler‘s

broad natural plant based ingredient andingredient systems portfolio

They are also the basis for naturalcolours, flavours, extracts etc

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Fruit & VegetableIngredients

The What (Product range)Broad Raw Material & Ingredient Portfolio ofFruit & Vegetables100% Plant BasedCustomised Blending

The How (Technology)Harvesting, Extraction, Filtration, Clarification, Pasteurisation, Concentration, Enzymation, Fermentation, Drying, Mixing & Blending, Dosing, Filling

The WhyFull Backward IntegrationState of the Art processing technologyIn-House Product DevelopmentAgro Sustainability Program

NFC & Raw Juices

• Cloudy & Clear • Special applications:

CO2-, alcohol & beerstable

• Longer shelf life• Reduced transport

costs

• Sweetness 100% from fruits

• Clean label• Premium alternative

to refined sugar

• Extracted components ofside streams of fruitprocessing

• Dried pomaces, seedsand skins & many more

• Sutainability / zerowaste

NFCPurees

PureeConcentrates

Juice Concentrates

FruitSweeteners

Value Streams

Simple process Direct from the fruit,

no concentration step Freshest taste Fully natural

Natural & authentic Full bodies texture

with fibres Intense taste & colour Creamy or coarse

structure

• High Viscosity• Texturising• Authentic taste• Reduced transport

costs

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Fruit ProcessingOwn Global Processing of Fruit & Vegetables Ingredients

NFC OR CONCENTRATE BLENDS

PUREE BLENDS FOR SMOOTHIES

JUICE BLENDS FOR

FRUIT BASED DRINKS

MULTITEC SYSTEMS E.G. FRUIT PREPARATIONS

COMPOUNDS

NFC JUICES

RAW JUICE

JUICE CONCENTRATE

PUREES

PUREE CONCENTRATE

FRUIT SWEETENER

SPECIALS

FRUIT CONCENTRATE

VALUE STREAMS (POMACE, FIBRES)

01 02FRUIT PROCESSING

1ST TRANSFORMATION

BLENDING

2ND TRANSFORMATION

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Vegetable Purees& NFC Juices

Nut & Seed Purees

SeedsChia, Flax, Fruit Seeds

Plant Based Watersmaple water, apple water

Protein Bases

Broad Extract PortfolioFTNF & Botanicals

Fruit Purees & NFC JuicesCommodities & Unique Fruits

Citrus Cells &Fruit Pieces

Root Juices(ginger, turmeric)

Coffee & Tea BasesCold Brew, Matcha

Vinegar

Portfolio – Customised Blend SolutionsOur offer: from simple fruit blends from concentrate to complex NFC blends with seeds, proteins, etc

Real leaves(e.g. basil, mint)

Organic, Fairtrade, Sustainable

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Creating value through technology driven innovation

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Döhler Global R&D Organization

Level 1 & 2 Research & InnovationLevel 3 Development & Application

Level 1 Global R&I Level 2 Topic R&ILevel 2 Regional R&I Level 3 Area D&A

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Döhler Global R&D Organization

Research

& I

nn

ovati

on

Raw

Mate

rial &

Technolo

gy

Ingre

-die

nts

Technology; 1st and 2nd Transformation

Fruit Vegetables BotanicalsCereal & Pulses

BioSystems DryingExtraction

Technology; 3rd Transformation; Integrated Solutions

Flavours Colours Health Texture Systems

Beverages

Non- Alcoholic Beverages• Juices, Nectars & Juice Drinks• Still drinks, Tea & Coffee• Sports & Energy• Carbonated Soft Drinks

Alcoholic Beverages• Beer and Beer-Mixes• Spirits & Liquors

Food

Dairy & Dairy Alternatives• Milk and Yoghurt drinks• Spoonable dessertsIce Cream

Confectionery• Hard & Softboiled candies• ChocolateBakeryD

evelo

pm

en

t &

A

pp

licati

on

Juices & Purees

Preserving

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Proteins in Fruit & Vegetable SmoothiesOpportunities & ChallengesBarry Beemsterboer

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Role of Proteins

Function Kind of protein

Enzyme Lipases, proteases

Transport Albumin, fatty-acid transporter

Structure/buildingmaterial

Collagen, actin, myosin

Immune system Immunoglobulins

Signal transduction Hormones, receptors

Storage Ferritin, thyroglobulin

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Plant-based proteins from various sources have different characteristics, which cause formulation challenges in food & beverage applications

- Taste- Odour- Bitterness- Mouth feel / texture- Mouth drying- Colour- Astringency- …

- Solubility- Stability- Turbidity- Sedimentation- Foaming- …

- Nutritional value• Amino acid profile• Digestability• Anti-nutrients• Health concerns

- Allergens- Sustainability- Shelf life- …

OthersTechnologicalSensory

To overcome these challenges a holistic approach and an integrated protein/ food-systems know-how is necessary.

Food & Beverage Applications With ProteinsChallenges When Working With Proteins

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Protein Quality

• Protein quality depends on the amino acid composition and the digestibility of a protein

>> Amount and availability of essential amino acids important

• In general, animal proteins have a higher quality than plant proteins

>> Higher amount of essential amino acids, better digestibility

• Amino acid content below the recommended value

>> Limiting amino acids

• Protein quality can be measured by PDCAAS (Protein digestibility corrected amino acid score)

>> PDCAAS of 100% would be ideal

Protein Side stream of PDCAAS

Whey Cheese production 95-100

Milk None – is skimmed milk powder 95-100

Collagen Bones and skins from meat

industry

0-10

Gelatine Bones and skins from meat or

fish

0-10

Potato Starch production 75-90

Pea Starch production 60-70

Rice White rice grains, isolated from

rice bran

60-70

Soy Cooking oil production 85-90

Sunflower Cooking oil production

Almond <5

Oat Starch production 60-65

Yellow Pea Starch production

Horse Bean 55-65

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Protein Quality Calculation

Amino acid score (AAS): the lowest number for any of the essential amino acids

AAS (%): mg of limiting amino acid in 1 g of test protein x 100 %

mg of same amino acid in 1 g of reference protein

Protein digestibility corrected amino acid score (PDCAAS)

Fecal true digestibility: amount of nutrients absorbed from the small intestine

PDCAAS (%): AAS x fecal true digestibility (%)

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Protein Blend to Improve Protein Quality

Amino acids

Ref. protein, g/100 g protein

Pea protein,g/100 g protein

AAS Pea protein

Rice protein, g/100 g protein

AAS Rice protein

AAS 50%Rice +

50% pea protein

Isoleucine 3.0 4.2 140.0 3.9 130.0 135.0

Leucine 6.1 7.7 126.2 8.4 137.7 132.0

Lysine 4.8 6.7 139.6 3.2 66.7 103.1

Tryptophane 0.66 0.8 121.2 0.9 136.4 128.8

Threonine 2.5 3.0 120.0 3.8 152.0 136.0

Valine 4.0 4.9 122.5 5.8 145.0 133.8

Sulphur-containing amino acids

2.3 1.4 60.9 5.8 252.2 156.5

Aromatic amino acids

4.1 7.1 173.2 11.0 268.3 220.7

By mixing different protein sources the limiting amino acid can be compensated

PDCAAS soy + pea protein: 100%

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Beverage Applications With (Vegetable) ProteinsChallenges When Working With Proteins

Challenges/ Improvement

Low pH (<4.2) Neutral pH (6-7)

TasteAstringency, sourness (high buffering capacity)

Neutral, plant taste

SolubilityDepending on proteinsource/purification technique, usually low

Depending on proteinsource/purification technique

Heat treatment Denaturation Denaturation

Other

Protein denaturation (acid), precipitation, interaction with other ingredients, foaming

Protein sedimentation, interaction with other ingredients, foaming

Improvement by

• Viscosity increase• Pectin (negatively charged

hydrocolloids)• Flavour (MultiSense Sweet)• Defoamer

• Stabilizer• Flavour (bitter masker)• Defoamer

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• Astringency of whey proteins could be related to interactions with proline-rich proteins (PRP) in saliva

• A model for the perception of astringency describes the complexation and precipitation of the astringent compounds

with salivary PRPs, which increase friction in the mouth, perceived as astringency

Protein Astringency at Low pH

Based on Beecher et al. 2008, J. Dairy Sci. 91: 2553-2560

+

+

++

+ +

Whey protein solution

pH 3.5

-

-

-

--

-

Whey protein solution

pH 6.8

-

-

--

- -

+

+

++

+

-

-

--

-

No aggregation

No astringency

-

-

-

--

-

Saliva

pH 7.0

Whey

protein PRP

-

-

--

--

-

--

-

Saliva

pH 7.0

Aggregation

Astringency

Isoelectric point,

whey protein: pH 5.2

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Proteins in combination with pectin

+

+

++

+ +

Protein solution

pH 3

Protein solution

pH 6

-

-

--

- -

Protein

Acid

Protein-pectin solution

pH 3

+

+

++

+ +Pectin +

protein+

acid

•Proteins are negatively charged

above IEP, repulsion, prevention

of precipitation

•Native protein structure

>> Proteins in solution

•Proteins are positively charged

below IEP, structural changes,

reduction of solubility, precipitation

•Denaturation of protein structure

>> Protein precipitation, agglomeration

+

-

-

-

-

•Pectin is negatively

charged, binds to positively

charged proteins, overall

negative charge, repulsion,

prevention of precipitation

>> Protein protection by

pectin at low pH, prevention

of precipitation at low pH

----

--

-

-

---- -

--

-

- - ---

--

-

- ---

-- -

-

--

---

---

-

-

Protein

structure

Protein

Pectin (high DE)

IEP: isoelectric point,

Plant proteins ~pH 4-6

--

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Pectin is vital for protein Smoothies

Stability issues

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Fouling of the heat exchanger is a major issue.

Important parameters are:

• Concentration of protein

• pH

• Presence of reducing sugars (from fruit)

• Heating medium

• Flow & turbulence

• Allergen control

• Rigorous 5-stage CIP cleaning with alkaline & nitric acid solutions

Customers need to be guided in how to handle protein smoothie productions

44© Döhler

• Vegetable proteins are preferred in the (smoothie) market

• Protein quality can be improved by blending different sources

• Protein incorporation into low pH smoothies is challenging on lab scale

• Pectin is vital for protein smoothie stability & mouth feel

• Fouling of heat exchangers is a major issue during scale up

• Bottlers needs to be guided in order to handle protein smoothies

Protein smoothie summary

Although the utmost care has been taken to prepare this material as accurately as possible, Döhler does not guarantee the accuracy, timeliness, completeness or merchantability for any purpose of any information contained in this document. The information contained herein is for informational purposes only and is subject to change without notice. © DÖHLER