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1. Enzymes and Gene Technology – Benefits and Perception in Baking -- A Global Perspective Kirsten Birkegaard Stær , Stakeholder Relations, Region Europe October 20th 2010 Title slide Edit: Add presentation title and speaker(s). Editing slides in the Novozymes template Edit: All graphics are created exclusively for Microsoft PowerPoint. All objects, charts, tables, etc. are editable in PowerPoint and generally in Microsoft Office. Use the basic PowerPoint editing practice: Copy, Paste, Delete, Position, Change colours, lines, etc.. About the Guide: All slides contain guides to easy editing. guide

4. First enzyme produced by fermentation of a genetically modified microorganism Enzymes produced by fermentation of microorganisms Novozymes and Gene Technology 1941 1952 1978 2010 Production and use of GM enzymes in almost all industries 1953 1973 The double helix discovery (DNA) First recombinant DNA experiments 1986 Site Directed Mutagenesis Invented Enzymes extracted from animal pancreas

15. Industrial Production of Enzymes NOVOZYMES PRESENTATION 28/02/12 RAW MATERIALS FERMENTATION MICROORGANISMS PURIFICATION FORMULATION MICROORGANISMS TO BE INACTIVATED READY TO SELL PRODUCTS GRANULATED PRODUCT LIQUID PRODUCT Diagram Edit: Copy/Paste/Delete objects to use in other illustrations. Resize the objects by pulling the corners. guide

18. Why use gene technology? 28/02/12 NOVOZYMES PRESENTATION

23. Margarine production : healthier product French fries: healthier food Baking: better utilisation of raw materials in the flour Mozarella production: higher cheese yields Soy degumming: better utilisation of raw materials Enzymes in food production Juice: better utilisation of raw materials Brewing: better utilisation of raw materials

24. Bread production with enzymes: moist and long lasting freshness NOVOZYMES PRESENTATION 28/02/12 After a few days bread becomes dry, hard and unpleasant to eat because starch in the bread crystallises. Novamyl is a special amylase (produced by a GM microorganism) used in bread making. It acts on the starch to diminish the crystallisation. The effect is that bread stays moist and fresh longer.

25. Life cycle assessment (LCA) in the baking industry NOVOZYMES PRESENTATION 28/02/12 High enzyme method Conventional method Low dosage of Novamyl + 116 breads Higher dosage of Novamyl + 106 breads 100 breads sold at the primary store *Life cycle assessment (LCA). Environmental assessment* is used to assess the environmental changes when Novamyl is applied to reduce the amount of waste bread generated at the primary store

26. NOVOZYMES PRESENTATION 28/02/12 6 Less flour, heat, electricity and packaging Less heat and electricity Less fertiliser and traction Changes in the bread supply chain when Novamyl is introduced in baking industry Milling Distribution Animal feed Wheat production Baking Less driving Sale from primary store Animal production 16 waste bread Landfill 100 breads Novamyl

27. NOVOZYMES PRESENTATION 28/02/12 Used Saved Savings and uses per 100 breads sold from the supermarket 10 bread 4.8 kg 10 plastic bags 80 g 3 ton · km transportation Novamyl 1.4 g 4.8 kg Animal feed corresponding to 10 waste bread

28. NOVOZYMES PRESENTATION 28/02/12 g PO 4 eq. 0.0001 34 g ethylene eq. 9.0 0.004 Energy consumption 0.16 53 Novamyl Saved bread Global warming 0.01 5.4 Novamyl kg CO 2 eq. MJ Smog formation Nutrient enrichment Waste bread is disposed Saved bread Novamyl Saved bread Novamyl Saved bread 50 40 30 20 10 Environmental impacts per 100 breads provided to the consumer 50 40 30 20 10 5 4 3 2 1 10 8 6 4 2 50 40 30 20 10

29. NOVOZYMES PRESENTATION 28/02/12 g PO 4 eq. 34 g ethylene eq. 9.0 Energy consumption 53 Saved bread Global warming 5.4 kg CO 2 eq. MJ Smog formation Nutrient enrichment Waste bread is used as animal feed Saved bread Saved bread Saved bread 50 40 30 20 10 Environmental impacts per 100 breads provided to the consumer 11 Novamyl + animal feed 2.5 Novamyl + animal feed 0.56 Novamyl + animal feed 20 Novamyl + animal feed 50 40 30 20 10 5 4 3 2 1 10 8 6 4 2 50 40 30 20 10

30. NOVOZYMES PRESENTATION 28/02/12 Perspectives About 6 billion breads are consumed annually in the United States. Use of the high dose of Novamyl in all bread consumed in the US could potentially reduce CO 2 emission by 0.3 million tonnes per year Corresponding to 35.000 average world citizens’ annual CO 2 emissions or 75,000 standard cars’ annual CO 2 emissions

33. Barley Brewing of Beer 28/02/12 Beer has traditionally been produced from malted barley With Ondea Pro, great beer can be produced from un-malted barley Avoiding malting reduces CO 2 emissions and barley losses Greenhouse gas emissions can be reduced with 8% * and 7% less land is required to produce a hectoliter of beer. * 8% of beer production, primary packaging, and upstream processes, e.g. barley (distribution and retail not included)

36. Kirsten Birkegaard Stær , Stakeholder Relations, Region Europe Enzymes and Gene Technology - Perception October 2010 NOVOZYMES PRESENTATION

40. Would consumers buy GM products? – a practical test from 2007 (I) NOVOZYMES PRESENTATION 28/02/12 Fruits sold at same prices: Bio = organic GM products = “spray-free genetically modified” 2736 respondents Ref: GMO COMPAS

41. Would consumers buy GM products? – a practical test from 2007 (II) NOVOZYMES PRESENTATION 28/02/12 Fruits sold at different prices: Bio(organic): 15% higher than conventional GM products: 15% lower than conventional 2736 respondents Ref: GMO COMPAS

45. Kirsten Birkegaard Stær , Stakeholder Relations, Region Europe Enzymes and Gene Technology - Rules and Regulation October 2010 NOVOZYMES PRESENTATION

54. THANK YOU NOVOZYMES PRESENTATION