STEVIA&

STEVIA-SUCROSE

NP Sweet A/S, c/o Nordic Sugar A/S, Langebrogade 1, P.O. Box 2100

DK-1014 Copenhagen K, Denmark

Telephone: +45 3266 2500

npsweet@nordicsugar.com

www.npsweet.com

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Steviol Glycosides 95 (SG 95)Steviol Glycosides 95 is the fi rst extract from the stevia leaves and as such contain a broad spectrum of the glycosides found in the leaf,minimum 95% of the product is steviol glycosides, the remaining part being other stevia plant components and water. SG 95 has a relative sweetness of 200-230,depending on dosage and application. Compared to Alpha and RebA 97,SG 95 has typically more bitter off notes, but can also provide a more complex and round taste profi le in many applications.

Rebaudioside A 97 (RebA 97)Rebaudioside A is the prevailing steviol glycoside found in thestevia leaf and come here as a dry granulate / powder in 97% purity. The remaining 3% being other glycosidesfrom the leaf and water. RebA 97 has a relative sweetness of 280-350, depending on dosage and application. Pure Circle Alpha (Alpha) Alpha is ideal for companies seeking deeper calorie reductions in their products. It consists of a proprietarycombination of steviol glycosides developed as a solution for products seeking 50-100% calorie reductions.Following extensive sensory and application development work marked improvements were identifi ed versus existing stevia sweeteners on the market. In particular, its composition allows for a more rounded sweetness and less bitterness at higher sugar replacement levels. Alpha has a relative sweetness of 250, depending on dosage and application.

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Stevia-Sucrose combinations

Pre-fabricated and customised combinations of sugar and stevia ensure well defi ned sweetening, reduced time and cost for production and cleaning, and provide taste improving potentials.

Dry combinations Dry and free fl owing combinations of sucrose and the stevia products SG 95, Rebaudioside A 97 or Alpha are targeting applications where water content most be low. Stevia typically accounts for 35 to 50% of the relative sweetening. The combination process improves the stevia taste profi le.

Liquid combinations Liquid combinations of sucrose or syrups with the stevia productsSG 95, Rebaudioside A 97, or Alpha are targeting applications where water is a major component. Stevia typically accounts for 35-50% of the relative sweetening. The combination process improves the stevia taste profi le. Dry substance in the liquids is typically between 65 and 76%, with 76% ensuring long shelf life.

Product application examples

Soft drinks, still drinks, nectars and low alcoholic beverages Reduction of 30-50% of the calories is possible with stevia. Water make up for the loss of sugar bulking, although some compensating texturising may be needed.

Yoghurt Stevia replaces added sugar in the fruit preparations used as ingredients in fl avoured yoghurts. Jam and fruit preparations Reduction of 30% of the calories is possible with stevia, choice of stevia product depend on fruit and berries. Water or berries make up for the loss of sugar bulking, optimised pectins may be needed to maintain texture.

Sugar free confectionery In strongly fl avoured pastilles stevia combines with polyols, oligo saccharides and fi bres.

Approval and use of stevia

Stevia is approved and used in food and beverage round the world in areas and countries like Asia, United States, South America, Africa, Australia and Switzerland. Since the 11th of November 2011, stevia (steviol glycosides) is approved in all EU countries.

EU regulatory

• The use of stevia, eg. steviol glycosides, is within EU regulated by ‘Commission regulation(EU)No 1131/2011, of 11 November 2011, amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides’.

• Stevia is approved as a food additive with the number E960 and must be declared with this number and/or the name ‘steviol glycosides’ in the product’s ingredient list.

• In most applications a combined use of sugar and stevia requires energy reduction of the product meaning that the total calories of the product must be reduced at least 30%. • Given an ADI value of 4 mg steviol equivalents / kg body weight /day there are some limitations to the use in food & beverage categories. • As an example, in soft drinks and other fl avoured drinks 80 mg steviol equivalents / liter or approximately 240 mg steviol glycosides / liter can be used, resembling a sweetness level of 5-7 % sugar.

Sugar and stevia support each otherStevia is a high intensity sweetener and as such used in small quantities compared to sugar.Therefore besides sweetness, stevia do not offer the functional properties delivered by sugarlike bulking, mouthfeel, water activity control, etc. But by combining stevia and sugar you obtaina sweetening solution taken directly from nature that provides good sweet taste and reducedcalories, and maintains a signifi cant part of sugar´s functional properties in the fi nal application.

NP Sweet A/S, c/o Nordic Sugar A/S, Langebrogade 1, P.O. Box 2100

DK-1014 Copenhagen K, Denmark

Telephone: +45 3266 2500

npsweet@nordicsugar.com

www.npsweet.com

Feb 2012