EcoMil Nutritional Report

www.ecomil.com

Imported in the UK by:

http://www.organico.co.uk/

100 % Non dairy, without lactose

Soya free Cholesterol free

A nutritionaltreasure


NUTRITIONAL REPORTNUTRITIONAL REPORT

A nutritional treasureA nutritional treasure

Looking for EcoMil points of sell?It's available in all healthfood shops,Waitrose and internet retailers as Ocado,Goodness Direct, Planet Organicor Naturally Good Food

EcoMilAlmond UK

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ECOLOGICALPAPER

Almond is a particularly good source of proteincontaining all the essential amino acids.

Almond lipids are rich in monounsaturated fatty acids (oleic acid).

…discover more in www.ecomil.com

DISCOVER OUR RANGE OF DRINKS

DISCOVER OUR ALTERNATIVE TO SINGLE CREAM

ALSO DISCOVER OUR RANGE OF DESSERTS

EcoMil Non-dairy Drinks are del ic ious, wel l -balanced, l ight and easy to digest, and that ’s why they are a heal thy al ternat ive to dairy-mi lk and non-dairy dr inks, l ike Soya mi lk.

There are two formats avai lable: dr inks in tetra br ick, ready to serve, and instant dr inks in powder, that dissolve perfect ly in water (2 to 3 tablespoons in a glass according to taste). Cold or hot, they make a very pleasant dr ink at any moment of the day, by i tsel f or in coffee, chocolate or tea. They can also be used in cooking or baking.

Their var ious nutrit ional advantages and pleasant c lean taste make them ideal dr inks for al l the fami ly, and i t is sui table for a wide cate-gory of diet requirements:

Nutriops, S.L. was founded at the beginning of the 90´s. The aim of our company is to develop nutr i t ional ly sound products without lactose as cow mi lk al ternat ives that respond to speci f ic dietary needs as wel l as forming part of a heal thy diet in general .

The pr inciples of our company are based on:

Strong nutr i t ional input f rom in-company research, work with nutr i t ionists, d iet ic ians and academic papers Preference for control led and cert i f ied

organic ingredients in accordance with EU regulat ion CE 2092/91 Close control and monitor ing of raw mate -

r ia ls An emphasis on taste so that the product

appeals in terms of palate and organolept ic qual i t ies

Al l our ingredients and products are control led and cert i f ied organic in accordance with EU regulat ion CE 2092/91. The use of organic ingredients ensures the best qual i ty of raw mater ia l , grown without art i f ic ia l chemicals or GM technology and with no art i f ic ia l addi t ives dur ing the product ion and processing.

Besides, Nutriops fo l lows a program of t raceabi l i ty throughout the process of pro -duct ion and owns the Cert i f icat ions ISF, BRC and ISO 22000. Among other cert i -fy ing bodies, our products are control led and cert i f ied organic by the Consejo de Agricul tura Ecológica de la Región de Murcia (ES-ECO-024-MU) and the Comité de Agricul tura Ecológica de la Comunitat Valenciana (ES-ECO-020-CV) – SPAIN.

ES-ECO-024-MUES-ECO-024-MU

1L400g

1 Can 5 Tetrabriks

1L 1L 1L 1L

1

CONTENTS

Pages

EXECUTIVE SUMMARY 3

ELIMINATING OR REDUCING DAIRY MILK CONSUMPTION 4

SOYA, AN ALTERNATIVE FOR COW MILK? 5

WHAT DOES ECOMIL OFFER? 6

ALMOND NUTRITION 8

OTHER ECOMIL INGREDIENTS 11

CONSUMER PROFILES FOR ALMOND DRINKS 13

NUTRITIONAL INFORMATION OF OUR NON-DAIRY PRODUCTS 14

LIST OF REFERENCES 15

RECIPES WITH ECOMIL CUISINE 16

CHLORINE FREE

ECOLOGICALPAPER

2

Printed in June 2011

Further reproduction prohibited without permission.

3

EXECUTIVE SUMMARY

! Human beings are the only mammals that consume the milk of another animal and

continue to do so throughout adulthood. However there are a few good reasons to avoid

the consumption of dairy products:

- to reduce the intake of saturated fats- allergies and intolerances

- for people on a vegan diet

! For many years now, non-dairy beverages have been available in the form of soyamilk. This has been the main dairy alternative with a good protein structure. Soya

however also has it’s own problems:

- allergies and digestibility problems- concern over GM ingredients (soya being one of the main GM crops).

- taste complaints

! There is now a good alternative to cow’s milk and to soya drinks: Almond drinks.

EcoMil is at the forefront of the development of nut nutrition. Almonds come from the

Almond tree or Prunus dulcis, which belongs to the Rosaceae family, specifically to the

genus Prunus, along with plums, cherries, peaches, apricots and almonds. That’s whyalmonds may be considered seeds, although they are commonly considered to be part of

the nut family, and we will call them “nuts” in this report from now on.

! EcoMil products “Almond drinks” are based on sound nutritional research and offer a

very palatable taste that is easily drinkable and therefore well suited for people who will

find it difficult to adapt to the taste of non-dairy products. Medical studies show almondsreduce bad cholesterol, benefit good cholesterol and are correlated with a much-reduced

risk of coronary disease. This is because of the nutritional composition of almond: it is

high in mono-unsaturated fats, high in antioxidant and high in fibre. What’s more, its

proteins contain a high quantity of essential amino acids. Almonds are like aconcentration of minerals and vitamins: rich in potassium, phosphorous, magnesium,

calcium, zinc, and a fairly good source of vitamin E, acid folic, riboflavin, niacin and biotin.

! EcoMil dairy milk alternatives are suitable for people with high cholesterol, lactose allergy

or intolerance, coeliacs, as part of a wheat-free diet or for diabetics. They are highly

digestible, GM-free and organic.

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ELIMINATING OR REDUCINGDAIRY MILK CONSUMPTION

The idea that animal milk is essential for good nutrition of humans has no scientific basis. All

mammals in nature receive their mother’s milk up to a certain age, after which they rely ontheir natural food for good nutrition.

Reducing saturated fats

The main reason that everyone should be concerned about their dairy consumption is thatdairy products are high in saturated fats.

Fat is an important nutrient. It provides a concentrated source of energy, producing more

than double the energy of either protein or carbohydrate, however a diet high in fats leads to

obesity.There are three kinds of lipids: saturated, mono-unsaturated and poly-unsaturated acids.

- Saturated fatty acids raise the blood cholesterol level, one of the risk factors for coronary

disease. They do not contain any essential nutrients whilst the incidence of coronarydiseases is linked to countries with diets high in saturated fats as opposed to for example

the typical Mediterranean diet or the Japanese diet.

- Mono-unsaturated acids, as found in olive oil or almonds, can actually help reducecholesterol.

- Poly-unsaturated acids contain two essential nutrients or essential fatty acids, which the

body cannot make for itself; these are alpha-linolenic and linoleic acids. Poly-unsaturated

fats however are chemically fragile and can be transformed into trans-fats by heating orhydrogenation (hardening as with most vegetable margarines) losing its nutritional value.

Official dietary guidelines across the world recommend that only 10 % of calories shouldcome from saturated fats

1. For example, whilst many countries in the world have no history at

all of consuming dairy products, for example in the UK 20 % of calories intake come from

dairy foods2. That’s why, for dietary reasons, whilst it may be important to reduce the totalintake of fats to avoid weight and eventually obesity problems, it is equally important to

switch from saturated fats and trans-fats (bad fats) to poly-unsaturated and mono-

unsaturated.

Allergies and Intolerances

The word allergy is often confused with intolerance.

On one hand, an allergy is a reaction that involves an over-reaction by the body’s immune

system. In the 1960’s, it was discovered that such reactions caused the production of a

specific antibody called immunoglobin E. The prevalence of food allergy declines to 2 to 4% in children and around to 1 % in adults3. Allergic reactions only occur if the antibody is

activated and there is some evidence that a predisposition to allergies can be inherited.

Milk allergy is a true allergic reaction by the body’s immune system to one or more milkproteins, such as casein or lactoglobulin. The resulting symptoms typically include swelling,

itching, bronchospasm, hives, hypotension or shock, abdominal cramps and diarrhoea4.

Ingredients to avoid are all dairy products and products with dairy ingredients.

On the other hand, food intolerance, also known as food sensitivity, has to do with digestion

and metabolism, and is an enzymatic phenomenon, which is considered to be genetic. Food

intolerance means that a particular person does not digest or metabolize a particular foodproperly. Lactose intolerance is a main intolerance of milk.

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Lactose (milk sugar) is made up of two basic sugars, glucose and galactose. Lactose is

found in all dairy products including ice cream, cow’s milk, yoghurt, cream, cheese and also

in human breast milk. Before it can be absorbed from the bowel, lactose must be split into itsbasic sugars, glucose and galactose. This is done by the enzyme lactase, which is within

the lining of the small intestine. At birth, the amount of lactase is high, enabling the baby to

digest mother’s milk. During infancy, the amount of lactase naturally decreases. Then, thelactose sugar ferments in the small intestine, producing gas, bloating, cramps and diarrhoea5.

Ingredients to avoid are milk, including skimmed or powder, and lactic acid.

SOYA, AN ALTERNATIVE FOR COW MILK ?

The Pros and Cons of Soya

Soya is nutritionally one of the best foods of the vegetable kingdom and forms an importantpart nutritionally of any vegetarian or vegan diet. Soya is a good source of proteins,

providing most of the main amino acids6. Soya is a source of soluble fibre and also a rich

source of isoflavones, micro-nutrients that can help protect you on the long term against

certain cancers and reduce the risk of osteoporosis.

There are three problems with soya in terms of its use as a milk alternative. At first, one

third of people that are allergic to dairy milk are also allergic to soya or find it difficult todigest soya7, which comes from the bean family. Secondly, soya is at the forefront of genetic

manipulation, with most soya being cultivated in countries, such as the US or Argentina with

pro-GM policies and, in the case of the US, a refusal to segregate GM from Non-GM crops.

Clearly anyone wanting to avoid GM soya would need to look for an organic soya productonly. The third problem is to an extent subjective: it is taste. Soya milk has often being

criticised for its taste. Even though improvements have been made, it is still not a highly

palatable drink with a plaster-like after-taste. This makes soya milk a difficult candidate forpeople looking simply to cut down on dairy, as taste is obviously an important factor in

purchasing choices.

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WHAT DOES ECOMIL OFFER ?

EcoMil and the New Generation of Dairy Alternatives

EcoMil was founded in the 90’s by Francisco Lajar_n, a qualified pharmacist and bio-chemist. The aim of the company was to develop nutritionally sound products that respond

to specific dietary needs as well as forming part of a healthy diet in general. The principles

of the company are based on:• Strong nutritional input from in-company research, work with nutritionists, dieticians

and academic papers.

• Preference for certified organic8 ingredients due to the mounting evidence that organic

food is actually better for health reasons9 as well as for ethical/environmental reasons.• Close control and monitoring of raw materials, working with farmers and growers and

close management of all processing (with full trace-ability systems) to maintain a

nutritionally balanced end product.• An emphasis on taste so that the product appeals in terms of palate and organoleptic

qualities. This is considered important in terms of helping people switch voluntarily to

more healthy eating habits.

EcoMil has established itself at the forefront of new development in the non-dairy sector

and particularly Almond drinks. These products of dairy milk alternatives present severaladvantages over other alternatives and they are suitable for a wide category of diet

requirements:

• For people with a high cholesterol level.• For milk allergy or intolerance or "detox" diets.

• For coeliacs or gluten allergies.

• For vegetarians and vegans generally.

• For people with a soya allergy or indigestion problems.

There are two formats available:

• Liquid drinks in tetra-brik: ready to serve• Instant drinks in powder: easily dissolved in cold water, more or less 2 to 3

tablespoons in a glass according to taste.

Almond drinks are composed of ingredients from Organic Farming. Although taste isinevitably a subjective issue, EcoMil products go through elaborate taste tests and taste

comparisons, including the use of consumer panels to establish taste preference.

Almond drinks can be used as an alternative to dairy products in almost all preparations, in

coffee, tea, with cereals, in baking, for sauces or as a cold refreshing or hot drink by itself.

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Nutritional Composition of EcoMil Almond drinks

Ingredients:

• EcoMil Almond Tetra Brik 1 L: Water, almond* (7%), agave syrup*, and corn

maltodextrin*.• EcoMil Almond Calcium Tetra Brik 1 L: Water, almond* (7%), agave syrup*, corn

maltodextrin*, and calcareous marine algae: Lithothamnium calcareum (0,3%).

• EcoMil Almond Nature Tetra Brik 1 L: Water, almond* (7%), tapioca starch* and

natural almond flavouring*.• EcoMil Almond Instant in Powder** 400 g can: Partially defatted instant almonds*

(75%), corn maltodextrin*, and maltose*.

• See product pictures inside back cover

* From Organic Farming

** How to use EcoMil Almond Instant in powder: Dissolve in cold or hot water, more or less 2or 3 tablespoons (15-20 g) according to taste, for 200 ml of water.

EcoMil AlmondEcoMil Almond

CalciumEcoMil Almond

Nature

EcoMil AlmondInstant inPowderNutritional information per

100g Tetra Brik 1 litre & 200 ml Tetra Brik 1 litre Tetra Brik 1 litre 400 g can

Energy value kJ / kcal 192 Kj / 46 Kcal 192 Kj /46 Kcal 125 Kj / 30 Kcal1.889 Kj / 451

Kcal

Proteins g 0,9 0,9 0,9 13,3

Carbohydrates g: 5,4 5,4 1,5 60,2

- Sugars g 3,8 3,8 0,1 9,8

- Fructose g 3,1 3,1 0,0 3,0

- Lactose g 0,0 0,0 0,0 0,0

Fat g: 2,1 2,1 2,1 15,2

- Saturated g 0,2 0,2 0,2 1,5

- Mono-unsaturated g 1,4 1,4 1,4 10,2

- Poly-unsaturated g 0,5 0,5 0,5 3,5

- Cholesterol mg 0,0 0,0 0 0

Fibres g 0,8 0,8 0,8 10

Sodium g 0,1 0,1 0,1 0,2

Calcium mg NA* 120 mg (15 % RDI**) NA* 200 (25% RDI**)

Phosphorus mg NA* NA* NA*300 (42,8%

RDI**)

Nutritional Claims

100% non-dairy " " " "

Lactose free " " " "

Gluten free " " " "

Sugar free*** † † " †

Soya free " " " "

Cholesterol free " " " "

No added sucrose " " " "

No added sodium " " " "

High quality proteins " " " "

Easy to digest " " " "

No preservative or colouring " " " "

GMO free ingredients " " " "

*NA: Not Analysed**RDI: Reference Daily Intake***According to EU regulation 1924/2006: “A claim that a food is sugars-free, and any claim likely tohave the same meaning for the consumer, may only be made where the product contains no morethan 0,5 g of sugars per 100 g or 100 ml.”

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ALMOND NUTRITION

The Almond tree or Prunus dulcis belongs to the family of Rosaceae. The largest genus by

far is Prunus, which include plums, cherries, peaches, apricots and almonds. That’s why

almonds may be considered seeds, although they are commonly considered to be part of thenut family, and we will call them “nuts” in this report from now on.

Almond tree fruit, the almond, is crisp and sweet, and the crop is harvested inSeptember/October. This tree comes from plateaus and mountains of western Asia,

particulary in Iran. It was introduced in Egypt by the Hebrews and in Europe by the Greeks

people. The Romans brought back almond, called “Greek walnut”, to Italy in the 3rd century,

then, the Arabs spread the almond tree throughout the Mediterranean.

Almonds are tree crops that have been used as part of a human diet throughout history in all

continents but they are mainly a part of the Mediterranean ecology. This nut is an importantsource of high quality nutrition.

Nutritional quality of almond

- Vegetable ProteinsAlmond is rich in proteins; it

supplies 19 g per 100 grams,

practically as much as meat.Almonds are privileged in

vegetarian food rightfully: 30 g of

almond bring as many proteins

as a yogurt or 150 ml of milk.Almonds also contain a high level

of the amino acid L -Arginine,

which steps in the protection ofarteries.

- CarbohydratesAlmond contains a majority of

complex carbohydrates, around

three quar te rs o f thecarbohydrates. They are a good

source of energy, giving a satiety

sensation, and it’s recommendedfor longer physical efforts. These

complex carbohydrates are

slowly digested, causing blood glucose to rise less and over a longer period of time.

- Unsaturated fats

In this nut, fats account for 53.5 %. They essentially consist of unsaturated fats, which reduce

the risks of coronary heart disease, because they are liquid at room temperature, unlikesaturated fats, that are solid at room temperature, what can block blood vessels and cause

cardiovascular-disease risk. About 80% of them are monounsaturated acids (oleic acids),

which help to reduce bad cholesterol LDL and to increase good cholesterol HDL. They alsoprovide nutrients to help develop and maintain body’s cells.

Nutritional Information per 100 g

Energy value (Kcal) 576,0

Protein (g) 19,0

Carbohydrate (g) 4,8

Fat (g) 53,5

Saturated fats (g) 4,2

Monounsaturated fats (g) 36,6

Polyunsaturated fats (g) 10,0

Cholesterol (g) 0,0

Fibres (g) 15,0

Calcium (mg) 248,0

Vitamin E (mg) 26,18

Sodium (mg)* 1,0

Phosphorous (mg)* 484,0

Magnesium (mg)* 268,0

Source: FAO

www.fao.org/inpho/content/documents/vlibrary/ae613/almond_esp.htm

*USDA National Nutrient Database:

http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl

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Research shows that diets that are higher in monounsaturated fatty acids, fibre and low

glycemic index foods appear to have advantages in insulin resistance, glycemic control and

blood lipids10. This information can be especially helpful for people with type 2 diabetes.Polyunsaturated fats are equally beneficial for our health, since they play a crucial role in

brain function as well as normal growth and development.

- Fibres

Almond is composed of 15 % of fibres, 80 % of them are insoluble and 20 % are soluble.

Fibres help to normalize bowel movement and have a satiating effect. Studies11 show that a

rich diet of insoluble fibres can be associated with a lower risk of cancer of the colon. Solublefibres favour a hypocholesterolemia and a hypoglycaemia, useful in the treatment of coronary

heart disease and diabetes. Nutritionists advise a daily consumption of 30 g of fibres: one

portion of almonds (30 g) supplies 4.5 g of fibres.

- Minerals

Almond is rich in minerals, supplying 2.6 g for 100 g. It is beneficial as a source of calcium,potassium and magnesium, minerals involved in regulation of artery tension and helping

neuromuscles work well. Moreover, it contains phosphorus, iron and copper, which helps

carry oxygen throughout the body, and little quantities of zinc and selenium (antioxidants).

- Vitamins

Almond is an exceptional source of Vitamin E with a content of 26 mg per 100 g. One

portion of 30 g of almonds covers 60 % of the Guideline Daily Amounts (GDA). Thanks to itsantioxidant properties, Vitamin E helps to fight against the free radicals, responsible of aging

skin. It plays an important role in the prevention of cardiovascular diseases12 and

degenerative cataract, and it also contributes to have healthy blood cells and tissues.

Healthy Benefits of almonds

Here we are mostly concerned with almonds – which have been associated with reduced risk

of coronary diseases in particular as well as having a beneficial impact on obesity, cancer

and diabetes. Almond nutrition therefore addresses the fundamental and major healthproblems of modern societies. Almonds are a highly recommended food, obviously as part

of a healthy or ‘balanced’ diet and we should be encouraged to consume more almonds as

snacks, desserts or in recipes.

• A Reduced Risk of Coronary Disease

Research has shown that almond reduces bad cholesterol, Low Density Lipoprotein (LDL)

cholesterol and benefits good cholesterol, High Density Lipoprotein (HDL) cholesterol

because of their nutritional composition: high in mono-unsaturated fats, high in Vitamin Eand high in fibre. Research has also demonstrated mono-unsaturated fats lower total

cholesterol and improves the ratio between LDL and HDL cholesterol13. The vitamin E

content acts as an antioxidant that may guard arterial walls and lipoproteins from damage.

Almonds also contain a high level of the amino acid L-Arginine, which produces themetabolic messenger Nitric Oxide, a compound responsible of vasodilatation of blood

vessels. L-Arginine is believed to protect arteries from injury and stops blood clots forming.

In addition, the high fibre content of these almonds helps reduce cholesterol levels byreducing its absorption in the guts whilst phytochemicals within almonds, plant sterols and

saponins have an effect on reducing blood cholesterol levels14.

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Comparative Nutritional Attributes of Almonds

Magnesium Cholesterol L-Arginine

(g)* (mg)* (mg)*

Almonds 2,4 268 0

Beef 1,3 21 81

Pork 1 19 72

Chicken 1,1 20 71

Cheddar Cheese 0,9 28 105

Eggs 0,8 12 372

Whole milk 0,07 10 10

*Per 100 g of edible food. Source: USDA National Nutrient Database

The research in favour of almonds consumption appears quite conclusive. A study found that

100 g of almonds a day reduced cholesterol by 12 % against a reduction of 5 % for oliveoil15.

These epidemiological studies have been backed by clinical trials that have found a

significant reduction in LDL and total cholesterol as well as, in some cases, a reduction in

triglycerides (basically fat) as a result of high or regular almond consumption.

• Possible Effect on Cancer Prevention:

Two published studies have found that nut consumption, especially almond consumption,

has a protective effect on the incidence of prostate cancer16. In all cases, when talking about

the relation between diet and cancer we must be very cautious, and any benefit on the long

term (over many years) will have to take into consideration the lifestyle as a whole.Research carried out by Pennsylvania University, USA, showed that the two flavonoid

phytochemicals – quercetin and kaempferol – found in almonds were strong suppressers of

both lung and prostate tumour cell growth, thus reducing the effects of cancer.According to the research, the effect is through interfering with the cancer promoting actions

of particular hormones17.

Almonds also contain antioxidants and phytochemicals. The first ones protect againstoxidation or damage to cells in the body. Phytochemicals (flavonoids, plant sterols and

plant sulphur) are plant compound that appears to decrease risk of heart disease, cancer

and other chronic diseases.

• Other Nutritional Properties

The mineral contents of almonds read like a multi-mineral capsule. They are an excellentsource of magnesium as well as calcium. They are also rich in phosphorus, potassium,

zinc, selenium, copper and iron. Vitamin contents are of biotin, riboflavin, niacin and Vitamin

E.The fibre content in almonds is also high and this is also a factor reducing the cholesterol

level in blood as fibre reduces its absorption in the intestines. Fibre appears to play a

protective role against heart disease and diabetes, and aids in the prevention of constipation,

diverticulosis, and some forms of cancer, such as colon and rectal18.

Almond is actually a good source of vegetable protein, very similar to soya protein, the best

one in the Vegetable Kingdom. In fact, the protein of almonds has an essential and well-balanced aminoacid composition. The combination of dietary fibre with protein contributes

to overall satiety and therefore may play a role in controlling caloric intake. Most protein

sources, as cheese and eggs, do not provide dietary fibre such as is found in almonds.

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Amino Acid Profile Compared Against FAO recommended intake

AMINO ACIDSFAO reference(g per 100 g of

proteins)

Almond(g per 100 g of

proteins)Almond / FAO

Isoleucine 4,00 3,92 0,98

Leucine 7,00 7,85 1,12

Lysine 5,50 2,61 0,47

Methionine + Cistine 3,50 2,35 0,67

Phenylalanine + Tyrosine 6,00 7,95 1,32

Threonine 4,00 2,96 0,74

Tryptophan 1,00 0,80 0,80

Valine 5,00 5,58 1,11

TOTAL 36,00 34,02 0,94

The Risk of Almond Allergy

Almond is the fruit of the Prunus dulcis tree (Almond tree) and belongs to the family of

Rosaceae, like apricot and plum trees. People often compare almond allergy with nut allergy,

but today few studies have been carried out exclusively about almond19. Moreover, almond

allergy affects only very few people in the world.

EcoMil Almond drinks, both in tetra-brik format and in powder, contain a variety of almond

called Marcona, generally regarded as a gourmet eating almond. As well as their deliciousflavour without bitterness, this variety of almond peels easily and this way guarantees the

absence of shell into the products. Furthermore, before the production all the almonds peeled

are rinsed in water in order to eliminate possible residues, and quality checks on raw materialare being made regularly. What’s more, these products don’t contain gluten nor lactose or

milk proteins.

OTHER ECOMIL INGREDIENTS

Maltodextrin

Maltodextrin is a creamy white hygroscopic powder, moderately sweet in taste. It is producedby partial hydrolysis of starch by a typical total enzyme process using a bacterial alpha-

amylase followed by refining and spray drying to a moisture level of 3% to 5%. Maltodextrin

is a mixture of glucose, maltose, oligosaccharides and polysaccharides, being richer in oligo

and polysaccharides (complex sugar).

Maltodextrins are derived from cornstarches. They are classified by dextrose equivalent

(DE), which is a measure of the reducing sugars present calculated as dextrose andexpressed as a percentage of the total dry substance. Maltodextrins can go up to 20 DE. The

lower the DE, the less sweet and the more like starch the maltodextrin is. EcoMil always

uses maltodextrin with a low DE, which is a good source of complex sugars with a lowglycemic index.

There is only one way to obtain organic corn maltodextrin, through an enzymatic hydrolysis

process. That’s because an enzyme is a natural catalyst, easily created and eliminated bythe human body, and moreover it is something that disappears on the process. The main

difference between this process and not-Bio maltodextrin is that the second one is made

using synthetic acids, obtained by chemical processes.

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Our maltodextrin supplier is Agrana20, an Austrian certified supplier of Bio ingredients, leader

in Central and Eastern Europe. This company has a strong commitment with a sustainable

approach to natural resources, driven by government policies like the banning of GeneticallyModified Crops (GMO) in Austria.

.

Agave syrup

The most valuable part of the Agave juice are its sugars, being the main one a complex form

of fructose called inulin or fructose (more or less 90% of total sugar). The inulin is hydrolysedand the juice is concentrated into syrup with high fructose content. Fructose is a simple sugar

found mainly in fruits and vegetables.

All EcoMil tetra-brik products are sweetened with agave syrup from organic farming.

The main characteristics of this natural sweetener are the following:

• Sweetener: Higher level of sweetness 25% sweeter as compared to sucrose or

glucose

• Improves flavour release and natural flavours of foods• Hydroscopicity: Increases water retention properties of food products.

• High Fermentability: It is an advantage for bakery products and contributes to

maintain freshness as well

• High Osmotic Pressure helps inhibit microbial growth• High Purity

• Low Ash Content

• Natural Transparency• High solubility, dissolves easily

Agave Syrup has a low glycemic level and is a delicious and safe alternative to sugar. It is

usually tolerated by most type 2 diabetics. If we compare Agave Syrup with othersweeteners, we find that:

AGAVE SYRUP BEET SUGAR CANE SUGAR HONEYWHITESUGAR

GLYCEMICINDEX

15 43,0 43,0 55,0 64,0

Sources: http://www.fitsugar.com/Glycemic-Index-Where-Do-Sweeteners-Fall-3031565http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm

Glycemic index indicates effect of each food on blood glucose levels. Low GI products

produce small changes in blood and insulin levels. That may lead to reduce risk of heartdisease and diabetes. They also improve blood cholesterol levels.

Maltose

Maltose, or corn malt syrup, is a disaccharide formed from two units of glucose. It is clear,

colourless and sweet viscous liquid. It is often used as a sweetener in baby foods as babycereal and drinks. Moreover, maltose is a slow digested but prolonged source of energy and

unlike other sweeteners and regular sugar, it hardly disturb blood sugar level.

All these ingredients come from Organic Farming.

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CONSUMER PROFILES FOR ALMOND DRINKS

People with specific nutritionaland dietetic needs EcoMil Almond drinks are delicious, light and easy

to digest. Almond is a particularly good source of

protein containing all the essential amino acids.

EcoMil Almond is a perfect alternative to dairy orsoya milks and can be recommended in the

following cases:

• Intolerance and / or allergies: people

suffering from lactose intolerance, as well

as dairy protein allergies.

• Contribution to prevent cardiovascular risks:almond lipids are rich in monounsaturated

fatty acids, oleic acid which can help you to

regulate your cholesterol level.• Gluten allergy.

• Ideal for vegetarians or vegans.

• Digestion: Intestinal disorders, diarrhoea.

EcoMil drinks are especially recommendable for children

because of their taste, their easy digestion and theirnutritional properties. However, in any case these drinks

cannot be used as an infant formula or follow-on formula

(as per the definition of Directive 2006/141/CE), and canonly be consumed as a complementary food, as part of a

diversified and balanced diet for children from 1 year old

onwards.

Indeed, they constitute an energy source, which helps

with the nutritional balance. Thanks to their composition,

they complete the nutritional needs of this period of life.As they are highly digestive, they provide high quality

proteins and complete the intake of indispensable

nutrients.

Children

Elderly personMany elderly find it hard to digest dairy products

and suffer from intestinal disorders. They know that

they have to reduce their consumption of dairyproducts and switch to vegetal substitutes.

EcoMil Almond is ideal to introduce the

consumption of non-dairy drinks to elderly as theyusually enjoy the taste of almond. EcoMil Almond

is easy to digest and perfectly adapted to their

nutritional needs. EcoMil Almond Calcium drinksare especially recommended to those who want to

fulfil their need for calcium.

14

DR

INK

SC

UIS

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& D

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SE

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S

NU

TR

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NA

LIN

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EcoMilAlmond

EcoMilAlmondCalcium

EcoMilAlmond

Nature

EcoMilAlmond

Instant

EcoMilHazelnut

EcoMilQuinoa

EcoMilSesame

EcoMilCuisine

Almond

EcoMilAlmondOriginal

EcoMilAlmondCocoa

EcoMilAlmondVanilla

per

100 g

Tetr

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200 m

l

2x125g

2x125g

2x125g

En

erg

y v

alu

e (

Kj / K

cal)

192 / 4

6192 /46

125 / 3

01.8

89 /

451

230 / 5

5193 / 4

6214 / 5

1363 / 8

7447 /

107

503 /

120

438,9

/105

Pro

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s g

0,9

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l.°±

NUTRITIONAL INFORMATION OFOUR NON-DAIRY PRODUCTS

15

LIST OF REFERENCES

1 The Committee on Medical Aspects of Food and Nutrition Policy published a report on Nutritional

Aspects of Cardio-vascular Disease recommends that 35% of food energy should come from fats butonly 10% from saturated fats.2 The Vegan Dairy Foods & Heart Disease Summer 2002; 8-10.

3 Food and Agricultural Organisation FAO, 2001.

4 The diagnosis is suggested by positive prick tests to milk or milk component extracts or by RAST

tests (not as good as prick tests). Most clinicians would be convinced by a positive prick test for milkcoupled with improvement after avoidance of dairy foods, sometimes adding a single-blind challenge.5 Note that Lactose Maldigesters usually tolerate lactose in small doses, but are overwhelmed by

larger quantities. Also note that it is possible to pre-treat milk with the lactase enzyme andsupplement the body’s natural lactase enzyme with lactase pills. Lactose Maldigestion easily can bediagnosed by a test known as the Breath Hydrogen Level test (BHL).6 Of the 22 amino acids we require, our body produces only fourteen and the remaining eight are

called essential amino acids, because they must come from the foods we eat.7 Again in terms of true allergies, allergy to soya amongst the general population is estimated at

below 0.5% but soybean allergy is more common in children below 3 years of age with allergicreactions detected in between 14% to 35% of infants allergic to cow’s milk. The Internet Symposiumon Food Allergens, www.food-allergens.de.8 All our organic ingredients and products are controlled and certified by the Consejo de Agricultura

Ecol_gica de la Regi_n de Murcia and the Consejo Catal_n de la Producci_n Agraria Ecol_gica.This is the organic control mechanism put in place in Spain that is managed at a regional levelthrough regional bodies. All these bodies apply the EU regulations on organic agriculture (CE2092/91) which particularly with regards to products of vegetal origin are identical to the SoilAssociation standards, the best-known UK certifying body.9 Research on organic agriculture as against conventional agriculture is increasingly showing a health

benefit in terms of nutrient and dry matter content, let alone in terms of risk associated with toxicresidues and the mix of these chemical residues, see e.g. Organic Food Farming, Food Quality andHuman Health, the Soil Association 2001 – a comprehensive pier review of existing research. Withanimal products there is a further concern over the treatment of animals and antibiotics.10

Tony Hung, John L. Sievenpiper, Augustine Marchie, et al. Fat versus carbohydrate in insulinresistance, obesity, diabetes and cardiovascular disease. Curr Opin Clin Nutr Metab Care; 6:165-176.11

Jansen MC, Bueno-de-Mesquita HB, et al . Dietary fiber and plant foods in relation to colorectalcancer mortality: the Seven Countries Study. Int J Cancer. 1999;81:174-179.12

Pietinen P, Ascherio A, Korhonen P, et al. Intake of fatty acids and risk of coronary heartdisease in a cohort of Finnish men. The Alpha-Tocopherol, Beta-Carotene Cancer PreventionStudy. Am J Epidemiol 1997;145:876-87.13

Jenkins D, Kendall C, Marchie A, et al. Dose Response of Almonds on Coronary Heart Disease

Risk Factors: Blood Lipids, Oxidized Low-Density Lipoproteins, Lipoprotein(a), Homocysteine, andPulmonary Nitric Oxide. Circulation. 2002; 106:1327-1332.14

Nuts About Nutraceuticals by Michael Heasman and Julian Mellenton, The World of Ingredients,October 1998.15

Dr Gene Spiller of the Health & Research Studies Center, Los Altos, CA.16

www.nuthealth.org describing studies published in the Journal of the National Cancer Institute anda case control study based on intake of nuts, lentils and beans by Jain et al, 1999.17

Dr Kris Etherson, Professor of Nutrition and Dr John Milner, Professor and Head of Department ofNutrition, Pennsylvania University in Nuts About Nutraceuticals by Michael Heasman and JulianMellenton, The World of Ingredients, October 1998.18

David S. Gray. The Clinical Uses of Dietary Fiber . American Family Physician , Feb 1, 1995 v51 n2p419(8).19

www.food-info.net Tree nuts are considered as one of the most frequent causes of food allergy, butalmond allergy seems rather unusual. No good data for occurrence of almond allergy are available.20 www.agrana.at/en/

16

RECIPES WITH ECOMIL CUISINE EcoMil Cuisine is an almond cooking cream. It is a perfect alternative for dairy single cream and soya creams. This cream does not curdle when cooking. It can be boiled and mixed up with sour food such as lemon or mustard.

Ingredients:

Ingredients:

Ingredients:

DISCOVER OUR RANGE OF DRINKS

DISCOVER OUR ALTERNATIVE TO SINGLE CREAM

ALSO DISCOVER OUR RANGE OF DESSERTS

EcoMil Non-dairy Drinks are del ic ious, wel l -balanced, l ight and easy to digest, and that ’s why they are a heal thy al ternat ive to dairy-mi lk and non-dairy dr inks, l ike Soya mi lk.

There are two formats avai lable: dr inks in tetra br ick, ready to serve, and instant dr inks in powder, that dissolve perfect ly in water (2 to 3 tablespoons in a glass according to taste). Cold or hot, they make a very pleasant dr ink at any moment of the day, by i tsel f or in coffee, chocolate or tea. They can also be used in cooking or baking.

Their var ious nutrit ional advantages and pleasant c lean taste make them ideal dr inks for al l the fami ly, and i t is sui table for a wide cate-gory of diet requirements:

Nutriops, S.L. was founded at the beginning of the 90´s. The aim of our company is to develop nutr i t ional ly sound products without lactose as cow mi lk al ternat ives that respond to speci f ic dietary needs as wel l as forming part of a heal thy diet in general .

The pr inciples of our company are based on:

Strong nutr i t ional input f rom in-company research, work with nutr i t ionists, d iet ic ians and academic papers Preference for control led and cert i f ied

organic ingredients in accordance with EU regulat ion CE 2092/91 Close control and monitor ing of raw mate -

r ia ls An emphasis on taste so that the product

appeals in terms of palate and organolept ic qual i t ies

Al l our ingredients and products are control led and cert i f ied organic in accordance with EU regulat ion CE 2092/91. The use of organic ingredients ensures the best qual i ty of raw mater ia l , grown without art i f ic ia l chemicals or GM technology and with no art i f ic ia l addi t ives dur ing the product ion and processing.

Besides, Nutriops fo l lows a program of t raceabi l i ty throughout the process of pro -duct ion and owns the Cert i f icat ions ISF, BRC and ISO 22000. Among other cert i -fy ing bodies, our products are control led and cert i f ied organic by the Consejo de Agricul tura Ecológica de la Región de Murcia (ES-ECO-024-MU) and the Comité de Agricul tura Ecológica de la Comunitat Valenciana (ES-ECO-020-CV) – SPAIN.

ES-ECO-024-MUES-ECO-024-MU

1L400g

1 Can 5 Tetrabriks

1L 1L 1L 1L

www.ecomil.com

Imported in the UK by:

http://www.organico.co.uk/

100 % Non dairy, without lactose

Soya free Cholesterol free



NUTRITIONAL REPORTNUTRITIONAL REPORT

A nutritional treasureA nutritional treasure

Looking for EcoMil points of sell?It's available in all healthfood shops,Waitrose and internet retailers as Ocado,Goodness Direct, Planet Organicor Naturally Good Food

EcoMilAlmond UK

CHLORINE FREE

ECOLOGICALPAPER

Almond is a particularly good source of proteincontaining all the essential amino acids.

Almond lipids are rich in monounsaturated fatty acids (oleic acid).

…discover more in www.ecomil.com

EcoMil Nutritional Report

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