Session 1: 10:30-11:45

Importance and Application of Technology in Food Industry

Novozymes Purpose Statement:

INNOVATION FOR ENSURING

SUSTAINABILITY USING

BIOTECHNOLOGICAL TOOLS

Steffen Danielsen Head of R&D India

Novozymes South Asia Pvt Ltd

Sustainable Solutions in the Food Industry 27th February 2015, The Leela, Mumbai

RETHINK TOMORROW

Rethink tomorrow

The state of the world

The industrial revolution has been very successful in providing us with an incredible number of consumer goods

This has in many cases been at a high cost

to nature and to our natural resource base

The quality of life is low

for many people on this planet

THERE IS A STRONG NEED FOR SUSTAINABLE SOLUTIONS

The future…

More pollution and resource depletion

More people

Higher consumption per capita

If business is as usual:

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guide

7

Bioinnovation Can Decouple Economic Growth From Use of Natural Resources

TIME

Use of natural resources

Economic growth

Bioinnovation

Produce “more with less”

• Increase efficiency and yield

• Decrease energy consumption

• Reduce waste stream

Examples of bioinnovations:

-Wash at low temperature

-Replace chemicals in detergent

-Replace phosphate in feed

-Replace malt in brewing

-Reduce fertilizer load

-Reduce waste of food

…

By 2050 we will be 9 billion people!

“We imagine a future where our biological solutions create the necessary balance between better business, cleaner environment and better lives.”

NOVOZYMES: COMMITTED TO SUSTAINABILITY

RESEARCH & DEVELOPMENT EQUALS INNOVATION

Cost reduction

Novozymes’ biological solutions save energy, water and chemicals, and are therefore reducing costs for customers

New products

Innovation enables customers to bring new, improved – and sometimes game changing – products to the market

Sustainability

Based on products and market insight, Novozymes helps customers improve their environmental profile and reach their CSR targets

09/04/2015 10

Process 2 Enzyme assisted

process Process 1 Conventional method

User benefit

*Life cycle assessment (LCA).

Life cycle assessment* enables us to compare environmental impacts of conventional processes and enzyme assisted processes In many cases small amounts of enzymes can replace large amounts raw materials, chemicals energy and water in industry

Sustainable development is about making the right choices – we help our customers do so

... same benefit to the user - but different environmental impact

Food and beverage trends – consumer perspectives

New economies and urbanization

Health & Wellbeing Convenience

Higher consumption of processed foods in the emerging middle class

Products should be “good for you” or “natural”

Food and beverages should feel and taste natural, fresh and healthy

Intelligent packaging and delivery systems

Generate flavor, taste and texture despite short processing times

Informed consumption

Focus on labeling: ingredients, additives, origin and processing drive consumer choices

WE CHANGE THE WORLD TOGETHER WITH OUR CUSTOMERS

Household Care

Agriculture

BioPharma

Leather

Pulp & Paper

Textiles

Wastewater Solutions

Bioenergy

Food & Beverages Low temperature

enzymes

Biological fertilizers

Enzymatic Dehairing

Pitch & slime control

Bio-polishing & Bio-deinking

Bioaug-mentation

Starch-based and Cellulosic

ethanol

Animal free albumine

Bioinnovative solutions

in Food & Beverages

Food & Beverages

• Baking

• Brewing

• Dairy

• Distilling

• Flavor

Enhancement

• Food specialties

• Health & Nutrition

• Juice

• Meat Processing

• Oil & Fats

• Starch

• Wine

We focus strongly on emerging markets

• ~1/3 of total enzyme turnover comes from emerging markets

• High growth rates in emerging markets

We are the market leader in major emerging markets

• Local sales and distribution – sales, marketing, customer service

• Tailored innovation – local R&D facilities

State-of-the-art local production facilities in China, India and Brazil

Novozymes in Emerging markets

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guide New Ideas Discovery Development

Novozymes R&D operations in India

Improved Enzyme Learning cycles Product

Diversity

Generation

Screen highly

functional

library

Genes with positive substitutions DNase I fragmented genes Reassembled genes

DNase I PCR

Best performersRe-shuffling of new hits

Automation &

Screening

Application

testing

R1 R2 R3

Purification &

assays

Enzyme Enzyme Enzyme Enzyme Engineering Screening Analysis Application

Acrylaway®

-a natural solution to a natural problem

An update on acrylamide in food and global implementation of Acrylaway

NOVOZYMES PRESENTATION/TEN 09/04/2015 17

Acrylamide is a contaminant naturally formed in many food products

Acrylamide is formed naturally in foods as a by-product during frying or baking at temperatures in excess of 250 °F/ 120 °C and at low moisture

Measured acrylamide content (ppb) in different food categories. Legends shown: Median, 1st quartile, and 3rd quartile.

IUPAC name : prop-2-enamide

Source: www.irmm.jrc.be/html/activities/acrylamide

Acrylamide is found in many food products

NOVOZYMES PRESENTATION/TEN 09/04/2015 18

Acrylaway® reduces acrylamide, but does not impact taste, flavor, and appearance

Acrylamide is mainly formed in food as part of the Maillard reaction…

…and so is the desired brown crust, taste, and flavor which starchy baked and fried products are known for

By converting asparagine into aspartic acid, Acrylaway can effectively reduce the level of acrylamide without changing the taste and appearance of the end product

Asparagine Reducing

sugars HEAT

Taste, flavor, and crust

Acrylamide

Simplified Maillard principle

asparagine

N H 2

N H 2

HOOC O

N H 2 O H

HOOC O

aspartic acid

H2O

NH3

Reaction of Acrylaway

+

+ +

NOVOZYMES PRESENTATION 09/04/2015 19

Acrylaway® can reduce acrylamide by 60-95% in different potato based products

Potato strips immersed in enzyme-bath for 1 min and then dried. External validation of short-time Acrylaway-treatment of French fries immediately before drying oven. Acrylamide content measured after final frying.

Process Illustration 2

Use: For illustration of processes.

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>80% reduction of acrylamide in French fries

Exam

ple

0

200

400

600

800

1000

No treatment Water-1 min Acrylaway® 5000 U/L

- 1 min Acrylaway 7500 U/L

- 1 min

Ac

ryla

mid

e (

pp

b)

NOVOZYMES PRESENTATION/TEN 09/04/2015 20

Acrylaway® from Novozymes is now implemented industrially across many product categories

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Product category Reduction in Acrylamide level

Organoleptic impact

Biscuits >80% reduction No impact

Rye based crackers >35% reduction No impact

Crisp bread “sufficient” No impact

Honey cakes >90% reduction No impact

Cookies 70-90% reduction No impact

Waffles >65% reduction No impact

Tortilla chips “sufficient” No impact

Corn based chips “sufficient” No impact

Potato based chips “sufficient” No impact

Potato based extruded snack >80% reduction No impact

Acrylaway® is today used industrially in more than 25 countries

NOVOZYMES PRESENTATION/TEN 4/9/2015 21

Acrylaway used

Acrylaway approval pending

OUR BIOIINOVATIONS HELP REDUCE CO2

ACROSS INDUSTRIES

Cereals:

110 kg CO2 per ton of bread

Detergent:

100 kg CO2 per ton of laundry

Animal feed:

80 kg CO2 per ton of feed

Textile:

1100 kg CO2 per ton of fabric

Agriculture:

15 kg CO2 per ton of corn

Beverage:

25 kg CO2 per 1000 litre of beer

Leather:

100 kg CO2 per ton of hide

Paper making:

150 kg CO2 per ton of pulp

Vegetable oil:

44 kg CO2 per ton of oil

Dairy:

230 kg CO2 per ton of mozzarella

Cosmetics:

190 kg CO2 per ton of fatty

acid ester

Margarine:

23 kg CO2 per ton of hardstock

Thank you!