An Introduction to San-Ei Gen F.F.I., Inc. February 2009

Overview The largest food ingredient producer in Japan, established since 1911 850 employees, 2007 turnover: ~$670 million A ‘one stop shop’ for food manufacturing customers with over 20,000 products supplied 60% of sales from products manufactured by San-Ei, 40% from imported products Established 1911 Turnover $670m Manufactured product sales 60% Products supplied: 20,000

Dedicated to Innovation 240 people in R&D (nearly 30% of workforce) Focused on the next generation of foods with an emphasis on health and convenience XX patents applied for between 2003-2008 Significant patron to academic science Experienced in regulatory affairs, including new food additive petitions

Full Breadth of Application Knowledge Natural Colours Carotenoid Emulsions Flavours Seasonings Fragrances Emulsion Systems Hydrocolloids Fat Replacers Preservatives Antioxidants High Intensity Sweeteners Polyols Acidulants Supplements Fibres San-Ei Gen Manfactured San-Ei Gen Manfactured

Research & Development Synergy Colour Taste Flavour Texture Total Coordination

A Trusted Ingredient Supplier

An Extensive Trading Network

International Offices 1 2 3 4 5 6 7 8 1. New York San-Ei Gen F.F.I. (USA), Inc. 2. Peru San-Ei Gen F.F.I. (Peru) S.A. 3. Brazil San-Ei Gen F.F.I. (Brasil), Importaceo e Exportacao Lrda. 4. London San-Ei Gen F.F.I. (U.K.) Ltd. 5. Paris San-Ei Gen F.F.I. (France) S.A.R.L. 6. Zurich San-Ei Gen F.F.I. (Schweiz.) AG 7. Shanghai San-Ei Gen (Shanghai) Trading Inc. 8. Hong Kong San-Ei Gen F.F.I. (H.K..) Lt.d

Quality Assured Quality systems are applied from raw material to final product and fully comply with Japanese Food Additive Association (JAFA) Good Manufacturing Practice (GMP)

Responsible Manufacturing 1 2 3 Main Office & R&D, Spray Drying 1. Osaka Blending and Granulation 2. Shiga Colour Extractions, Flavour Extractions 3. Okayama ISO 14001:2004 certification demonstrates a proactive commitment to minimizing impact on the environment

Leading Edge Research Facilities 1 2 Can photograph fat and protein separately and produce a composite picture of both to help predict textural properties 1. Confocal Scanning Laser Microscope Analyses the shape of ice crystals and air pockets in frozen desserts to help predict mouth feel properties 2. Microscope System for Frozen Materials

Leading Edge Research Facilities 1 2 Continuously measures apparent viscosity under variable conditions eg. measures viscosity of a melting substance 1. Rapid Visco-Analyser Measures the way in which a liquid responds to applied forces 2. Fluid Rheometer

Leading Edge Research Facilities 1 2 3 Analysing Molecular, Particle Size and Particle Size Distribution 1. Dynamic Light Scattering 2. GPC/IPCA 3. GPC/MALS

A Strategic Partner in Your Product Development San-Ei Gen can be a key facilitator in your product development process, applying its extensive knowledge of taste, texture, colour and flavour At the forefront in the market considered the home of functional foods, San-Ei Gen can be an educator on the latest product and ingredient innovation