El Reto de la Reducción de Azúcar

con Edulcorantes

26 de Septiembre de 2019
CONFIDENTIAL. This document contains Cargill Confidential information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those who do not have a need to know is prohibited. © 2019 Cargill, Incorporated. All rights reserved.
Global & Mexico context
Overweight & Obesity Global
• According to the Organization for Economic Co-
operation and Development made up of 35 major
economies, US is the most obese country, where
38.2% of the population over the age of 15 is obese.
Mexico is second with 32.4%
• Around 39% of adults have overweigh.
• Around 13% of adults have obesity.
• Between 1975 & 2016, the obesity grows almost 3
times.
Source: OECD & OMS 2016
Mexico is the second country in the world who consumers don´t want to sacrifice taste, Only behind Philippines.
Food Technology Summit 2019
Overweight & Obesity Mexico
• In 2012, 20.5 million adults were considered obese, a
figure that has risen since to 24.3 million.
• Kids (5 to 11 years) 34.4% with overweight and obesity
• Youngs (12 to 19 years) 34.9% with overweight and
obesity
• Adults (from 20 years) 72.5% with overweight and
obesity.
Source: ENSANUT 2016
© 2019 Cargill, Incorporated. All rights reserved. 2
 SO THE CHALLENGE IS……….

To create healthier
meals and beverages
with great taste.

Food Technology Summit 2019 © 2019 Cargill, Incorporated. All rights reserved. 3
WHY? Media Health Professionals

Brand Mgr
I need to reduce
WHO / Dietary
sugar in my
Guidelines product, but it
won’t sell unless it
Consumer FEAR:
• I’m afraid I am / my
TASTES child is obese or could
good get diabetes

Nutrition
Facts

Industry
Sugar Responsibility
taxes

Food Technology Summit 2019 © 2019 Cargill, Incorporated. All rights reserved. 4
Globally, reducing sugar has become a top priority in
food and beverage selection
Top 5 Dietary Trends
Which of the following have become more important in your diet
over the last year?

Reducing sugar 54%

Natural
42%
foods/beverages

Adding fiber 40%

Eating clean 39%

Avoiding
37%
preservatives

Source: HealthFocus International 2018 Global Sweetener Report

Food Technology Summit 2019 © 2019 Cargill, Incorporated. All rights reserved. 5
Industry Response:
Growth in Low Sugar & Reduced Sugar Claims

5 YR CAGR% for sugar-related positioning in food & beverage

(Global 2014-2018)

25%

20%

15%
Low Sugar
+21%
10%

5% 6
No Added Sugar
+11%
0% Sugar Free
+7%

Source: Innova data, June 2019

Food Technology Summit 2019 © 2019 Cargill, Incorporated. All rights reserved. 6
A GREAT HISTORY
Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved. 8
Food Technology Summit 2019
© 2019 Cargill, Incorporated. All rights reserved. 9
 The advance of technology to obtain
steviol glycosides to generate
healthier foods and beverages with
better taste without aftertaste.

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 10
 Technology in
Steviol
Glycosides

CONFIDENTIAL. This document contains Cargill Confidential information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those who do not have a need to know is prohibited. © 2019 Cargill, Incorporated. All rights reserved.
Food Technology Summit 2019
 Steviol Glycosides
Rebaudioside A

Structural Differences
Name R-1 R-2 Molecular Wt. (g/mol)

Dulcoside A Glcβ1- Rhaα1-2Glcβ1- 788.87

Rebaudioside A Glcβ1- Glcβ1-2(Glcβ1-3)Glcβ1- 967.01

R2
Rebaudioside B H- Glcβ1-2(Glcβ1-3)Glcβ1- 804.88

Rebaudioside C Glcβ1- Rhaα1-2(Glcβ1-3)Glcβ1- 951.01

Rebaudioside D Glcβ1-2Glcβ1- Glcβ1-2(Glcβ1-3)Glcβ1- 1129.15

Rebaudioside F Glcβ1- Xylβ1-2(Glcβ1-3)Glcβ1- 936.9

Rebaudioside M Glcβ1-2(Glcβ1-3)Glcβ1- Glcβ1-2(Glcβ1-3)Glcβ1- 1291.29

R1
Rubusoside Glcβ1- Glcβ1- 642.73

Stevioside Glcβ1- Glcβ1-2Glcβ1- 804.87

Glcβ1-2Glcβ1-
Steviolbioside H- 642.73

12 Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 12
Leaf Composition
88% of the leaf is not used/sweet
Leaf Composition
Steviol Steviol Glycoside Composition
Glycosides
Reb F Rubusoside
Reb M Dulcaside A Steviolbioside

Reb D
Reb C
Stevioside

Reb B

Stevioside 2.5% Reb A 7.75%

Reb B 0.01% Reb C 1.04%
Reb D 0.21% Reb F 0.14%
Reb M 0.10% Dulcaside A 0.05% Reb A
Steviolbioside 0.05% Rubusoside 0.01%

13 2019
Food Technology Summit
© 2019 Cargill, Incorporated. All rights
13reserved. 13
Challenges with leaf
Best tasting minors (Reb M and D) are from the leaf:

• Tastes better than Reb A… BUT…

• Found in less than 1%
• Very difficult to get at that ideal sweetness
• Expensive
• 99% of leaf is by-product / waste
• Requires increased land use
• Risks related to crop – weather, disease, supply chain, etc.
<1% of
• Hard to scale up rapidly the Leaf

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 16
16
The Solution: Fermentation

Now industry can produce the best-tasting

glycosides – including Reb M and Reb D, using
fermentation which has been used for thousands of
years for yogurt, bread, cheese, beer and wine
Food Technology Summit 2019 17
© 2019 Cargill, Incorporated. All rights reserved. 17
 Reb M & D molecules from fermentation
are the same as
Reb M & D molecules found in the Leaf

Fermentation From Leaf

Reb M & D Reb M & D

Food Technology Summit 2019 18

© 2019 Cargill, Incorporated. All rights reserved.
 Stevia Market
& Launches

Food Technology Summit 2019 CONFIDENTIAL. This document contains Cargill Confidential information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those who do not have a need to know is prohibited. © 2019 Cargill, Incorporated. All rights reserved.
Stevia New Product Launches Continue Growth Momentum
2,500 5,710 6,000

4,951
5,000
2,000 4,549
4,249
3,866
4,000

1,500

2,838 3,000

1,000
1,972
2,000

1,151
500
1,000
567
377

0 0
2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

LA APAC EMEA NA Total

Source: Innova, January 2019

Food Technology Summit 2019 © 2019 Cargill, Incorporated. All rights 24

reserved. 24
Stevia Consumption in Mexico Projected to Grow
at 4.2% CAGR (2013-2023)

Stevia Market Size by Volume Consumption

27.0
26.2
24.6 25.3
23.3 23.8
22.7 22.9 23.0
21.1
19.7

9.0 9.3 9.7

8.1 8.4 8.7
7.3 7.6 7.8
6.2 6.7

2013 2014 2015 2016 2017 2018 2019 2020 2021 2022 2023
Latin America Mexico Mexico Lineal (Mexico)

Source: Euromonitor

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 25
 Stevia New Product Launches – Latin America
Product Launches by Category (2014-2019) Sugar &
Sweeteners
9%

Cereals
Bakery 7%
10%

Dairy Sports
18% Nutrition
7%
Hot Drinks
6%
Product Launches by Top 10 Countries
New Product Launches – Latin America (2014-2019)
Confectionery
4% 1,317
Soft Drinks
1,004 33% Desserts & Ice
Cream
887 3%
782 Spreads
3% 737

525 509
353
282 244
181 149
272 107 96

2014 2015 2016 2017 2018

Source: Innova, January 2019

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 26
Stevia New Product Launches – Mexico
New Product Launches – Mexico (2014-2019*) New Product Launches by Category
(2014-2019*)

285 289
Sports
Nutrition, 43 Confectionery, 42
248 Desserts & Ice
243
Cream, 43
Spreads, 46

Cereals, 75

Hot Drinks, 83 Soft Drinks, 440

118

Sugar &
Sweeteners, 126
Bakery, Dairy, 176
156

2014 2015 2016 2017 2018

Source: Innova, January 2019

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 27
New product launches
LATAM 28

MEXICO
Source: Innova

Source: Innova, January 2019

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 28
Why work with Cargill Research, Development
& Technical Expertise

Ingredient Reputation Quality

Management Assurance
Cargill’s
Stevia
System

Sustainability Ingredient
Innovation

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 29
Meet Cargill……..

Speaking
With
65+
155,000 languages
employees

More than
Located in

70 150
countries years of
experience

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved.
Global to local, end to end
Purpose: Why we
exist

Cargill will be the leader in

nourishing the world in a safe,
responsible and sustainable way.
Vision: Where we’re
going

We will be the most trusted partner Direction: How we’ll get

in agriculture, food and nutrition.
there
We will win through a combination of
distinct capabilities, high-performing
businesses and bold leadership on
issues that shape the future world.

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved. 31
 Developing innovations for a diverse range of
businesses

Helping farmers Developing

optimize yields, food
store crops Managing risk ingredients
and access the for farmers that promote
best markets and corporate health
customers

Creating Formulating
supply chains better-tasting
and shipping recipes for
products to more restaurants and
than 6,000 ports packaged
worldwide foods

Food Technology Summit 2019

© 2019 Cargill, Incorporated. All rights reserved.
© 2019 Cargill, Incorporated. All rights reserved.