CanolaPRO Rapeseed/Canola Protein Turning a by-product into a - PowerPoint PPT Presentation

Confidential CanolaPRO™ Rapeseed/Canola Protein Turning a by-product into a highly valuable food ingredient January 2020

Confidential Plant-based protein is the leading topic in food 2

Confidential Canola/rapeseed composition 12% 12S Cruciferins 2% 7S Oleosins Proteins 7% 2S Napins 21% Fat kernel 49% NPE’s 18% 15% hull Fibre 85% kernel Ash 6% 6% 3

Confidential Mild processing ensures a native protein Loss of functionality Solvent-free oil extraction process • Solvents have a denaturing effect on Unfolded proteins, resulting in a decreased protein nutritional and functional value Solvent pH No high temperatures Temperature • Lower temperatures used to preserve Pressure protein value Shear Native No pH extremes protein pH extremes boost undesired reactions, • resulting in negative effects on taste and color Good functionality 4

Confidential CanolaPRO™: Exceptional characteristics and functional properties CanolaPRO™ Component Spec • Non-GMO Protein > 90% • Solvent-free Kjeldahl N= 6.25 Canola protein isolate • Gluten-free Fat < 2% Functional Ash < 4% • Bland/neutral taste Carbohydrates < 7% • High solubility, also at low pH • High foaming and emulsifying capacity Phytate < 1.5% Glucosinolates < 1 µ mol/g Anti-nutritional factors • Low levels of phytate, Phenolics < 4 mg/g glucosinolates and phenolics 5

Confidential DIAAS values of different proteins CanolaPRO™: High nutritional value 3 - 10 y 125 based on recommended AA scoring pattern for an older child, adolescent, adult (FAO, 2013) Excellent protein quality 100 Good protein quality 75 No protein quality claim 50 (His) (Lys) (SAA) (SAA) (Lys) 25 Whey CanolaPRO™ Soy Pea Rice (AA) = 1 st limiting AA All proteins were processed representing end applications 6

Confidential Protein solubility Unique plant protein: highly soluble over a broad pH range Whey 100% CanolaPRO TM Potato 90% 80% Soy 70% N-solubility 60% Pea 50% 40% 30% 20% 10% 0% 0 2 4 6 8 10 pH 7

Confidential Foaming with CanolaPRO™ vs Egg White Protein 100% 3500% 90% 3000% 80% 2500% 70% Foam capacity Foam stability 60% 2000% 50% 1500% 40% 30% 1000% CanolaPRO™ Egg white protein CanolaPRO™ Meringue 20% 500% 10% 0% 0% 100% EWP 50% : 50% 100% CanolaPRO 8

Confidential Sensory Comparison Almond milk (0.5% protein) and fortified CanolaPRO™ (3.5%) Almond milk (0,5% protein) Almond milk fortified with CanolaPRO™ (3,5% protein) fullness 60 50 40 intensity creamy 30 20 10 0 bean thick powdery/chalk astringent 9

Confidential From functionality of CanolaPRO™ to consumer benefits Clean flavor / taste Vegan Good sensorial properties Complete protein Great drinkability Solubility Protein claim Egg free Foaming Gelation Emulsification Good mouthfeel Dairy free Texturization Unique texture Soy free Aeration No E-number 10 Smooth texture

Confidential DSM and Avril collaborate to bring CanolaPRO™ to food industry Collaboration: • Avril’s 35-year legacy in agriculture and ability to consistently deliver high-quality agricultural supply • DSM’s globally-recognized expertise in solutions for food and beverage Commercial availability from first production early 2022