March 2016 Introduction of AROMAWAY:Meaty & Fatty Booster 1. Introduction of AROMAWAY 2. Tasting Session Be KOHIN Lite Sciences 1. Product portfolios of KOHDIN Life Sciences reat] AJITOP | AJIREX | AROMILD | AJIREXNH | AROMAWAY ee Mouthfeel leaty, Fal ron | top impact | soos voay, | watnatine | Roasted” Taste | Giitamic Aaa | — Peptiges —] 1G a0 | peptides | Autoryzed veast Ey sridisn | cutamicace | DitarY Fiber Nees Tahence | Enhances boay | trots Tmprove Mouthfet | Boost “fopimpact | onmiadio note | Longtasting | attnecs Meaty. ‘Shoroneas “orm “Ereamines | Futy Mouthfeel = Roasted Srerattece'”'|Satinece ana | Rich outs! | Masking Mette | 3ulciness orks Sula for note Brine or [Sowesan” | ound satinese “Thanks to Sprepece [Reduction | Nanorese’ the yeast cll wal Nitetide ana Masking Broce en ee on ean tattle |g gerd y t gehance 1 ts Caeangeee gpaes Ae diay acee’d oie» . . Arp 2] 1Proposal of AROMAWAY “Meaty & Fatty Booster” “advantages “ 1. Boost Meaty, Fatty and Roasted profiles. Suitable for Soup, Sauce and Seasoning bases. 2. Cost reduction: Reducing approx 1/3 to 1/2 from Commodity YE and Extracts, “Taste Components” AROMAWAY he cede => CTeeinoat (Yeast Powder) Peptides | (> [Enhance Body _ tlhe 8° KOHLER LieSccnces Cot Differences with AROMILD 0.1% water solution Products AROMILD AROMAWAY (20% of Nucleotide, _ (Meaty & Fatty Booster) Umami Booster) Label Yeast extract ‘Autolyzed Yeast or Yeast Powder Composition 80% Yeast extract 100% Yeast povrder 20% Maltodextrin Function Suitable for: Thanks to the yeast cell wall, 1. Additive-free products for 1. Boost Complexity of taste such as Umami enhancement Meaty Fatty and Roasted profiles 2, MSG/146 replacement without meat extracts 3. Off-note masking 2. Enhance Saltiness and Spiciness ‘Specification Total Nitrogen 6.0% + Total Nitrogen 9.0% NaCl 10.0% NaCI 6.0% Solubility 100% Soluble and Clear Not Clear for yeast cell wall. Tasting AROMAWAY in Bouillon Soup (Boost Meaty and Complexity of taste) os ‘AROMAWAY 3.69 3.69 Bouillon Cube (Knorr by Ajinomoto) Ingredients: Salt, Fat, Starch, Vegetable Extract, Maltodextrin, Sugar, Beef Extract, Chicken Extract, Spices, Soy sauce, MSG and HVP etc. ‘AROMAWAY - 0.2% Hot water 100m! 1.00mi KOHUIN Life Sciences 5 Tasting AROMAWAY in BBQ Snack (Boost Meaty and Roasted profiles ) ranulated sugar sauce powder "seasoning por aack base Fl dose of Yast Eat 02%). SEKOHIN Lie Sciences SRExample:Taste comparison with commodity YE (Strong in Fatty mouthfeel and Flavor strength ) PorkBone extract | 120 9 120 9 120° 9 Chicken Extract Powder 3 3 Salt 9 “9 MSG 3 3 Soy s80ee Pa 3 3 ive s 3 White Pepper 0.010 3 Garlic Powder 0.007" 3 Ginger Powder 0.001“ 3 Granulated sugar [0.209 3 Fried Garlic Powder | 0.029 3 Starch 0103 3 Water 300g 3 Total 6003 3 on enna te, MORIN LieScionces 7 Example:AROMAWAY in Cheddar Cheese Snack (Boost Body and Fatty profiles) Pn End neddar Cheese Powder 20.00 g 20.00 ‘sare i240 9 | 42.10 ise 15.009 | 15.00 ro kimmed Milk Powder 6.00 g | 6.00 ream Powder 4.00 9 | 4.00 hiewen Extract Powder | 4.00 | KOHGIN Life Sciences We Aycex- pe \* Googt Qreamynest dosege 016 GoExample: Japanese Chicken Curry Recipe 7 (15% of Chicken Extract Reduction ) a Trae Conral | TAROMAWAY | ~ZAROWILD | —TATREX ase re est Usemi —|— ae boy var wre | 8st0 con Ty le Powe ozag | “O2tg 0289 oaty Fr 20 | 2509 2509 oa0g rato Powe dag | O29 fiery oats i teag | ety ‘ea9 ‘ae ry Powter 2309 | 2309 209 2509, {ioe tan Ponder ag | Omg aaa uss ti59 | is vis3 1189 Vis | hse Visa ii89 0253 | o2e9 cs aes 2359 | oss ss9 ose | ise | tsp | tee | wae Shen ie om | O09 25 ong rest Houde) 469 | oxog a5 aay wd Soy Sauce oan | aang ong ong rion Exact Ponce 0239 | 0299 029 023 re Per, 0239 | o289 0330 029 Speco 009 | 009 00 ea oa taza Sig | dog 9 fag COHN Yeast PSHE ‘Bog [aes ong] fora SC EST wa mtg KOHIN Life Sciences ¥ Cost Reduction Cost Reduction 1. Yeast extract 2 Extracts NLS Meat & Seafood) Unit Price 10/kg 10/kg, (Uso) i Dosage 0.15% 0.05% Salt & suger | Cost | (GB) 9.015/kg 0.005 /kg KOHGIN Life Sciences