Conference presentation World of beans aib

1. ASB Conference: ADM’s World of Beans
Laura Khoury: Product & Applications Support Manager
May 2018

2. ADM: Our unique ingredient offering
Specialty
Proteins
ColoursBeans
Juice & Beverage
Compounds
Fruit Prep
Nuts, Seeds, &
Ancient Grains
Probiotics
Sweeteners &
Sugar alternatives
Emulsifiers &
Hydrocolloids
Nutritional
Ingredients
Flavours &
Extracts
Fibre
ADM’s full pantry of ingredients addresses nutrition, function, taste and texture.
+ ADM corn specialties e.g. Maltodextrin, Fructose, Acidulants etc

3. Why beans?
All of today’s trends in one whole-food ingredient
Smart Crops
‘Suitable eating’
with climate
smart crops
Nutrient Dense
Concentrated
source of plant-
based protein &
fibre
Texture
Add crunch and
bite to snacks
Cost-Friendly
Cost-friendly
alternative to
nuts & seeds
Clean Label
Whole food,
allergen-free,
nut-free, grain-
free option

4. Beans: The gluten-free superfood
Consumers preference for natural nutrition over fortified foods.
Beans inherently high in plant-based fibre, protein, vitamins and minerals.
Avoiding processed grains towards ancient grains and grain-free alternatives.
Flatout (USA): ProteinUp Carb Down Wraps
Made with chickpea and navy bean flour.

5. A comparison of whole-food ingredients
What are consumers eating for their wellbeing?
100g Grain Corn Wheat White Rice Brown Rice Quinoa
Navy
Beans
Black
Beans
Chickpeas
Calories 365 340 365 367 368 337 341 378
Fat (g) 5 2 0.6 3 6 1.5 1.4 6
Protein (g) 9.4 10.6 7 7.5 14 22 21.6 20.5
Carbs (g) 74 75 80 76 64 61 62 63
Fiber (g) 7.3 12.7 1.3 3.6 7 15.3 15.5 12
Potassium
(mg)
287 435 115 250 563 1185 1483 718
Iron (mg) 2.7 5.3 4.3 1.2 4.5 5.5 5 4.3
Magnesium
(mg)
127 90 25 116 197 175 171 79

6. Hot beans in bakery
Decline of soybean which has long been the dominant bean
in bakery
Peas and chickpeas have experienced growth in bakery
products over the past 3 years.
Navy beans and white beans not far behind
Red lentils have also started to surface, with their vibrant
colour adding greater sensory appeal to baked goods.
PeasChickpeasWhite BeansNavy Beans Red Lentils

7. Top growing claims:
✓ High/added fibre
✓ High/added protein
✓ Low/no/reduced allergen
✓ Gluten free
✓ Vegan/vegetarian
✓ Ethically & environmentally friendly
Growing claims: Either with or without

8. Bean breads: Ticking the boxes
Launches of bread and bread products containing legumes and pulses have risen by over
30% in the past 5 years.
Country Harvest
(Canada)
Rustic Bean
Bread
Made with
chickpeas,
beans, lentils,
and peas.
One Degree Organic
Foods (USA)
Veganic Lentil Grain
Bread
Made with organic
lentils.

9. The savoury movement
More consumers shifting away from traditional ‘sweet’
flavours and exploring savoury alternatives.
Mondelez
(Canada)
Mexican Garden
Herbs Flavoured
Seed Crackers
Made with navy bean
powder and dried
black bean flakes.
Kashi
(USA)
Tomato Lentil Berbere
Teff Thins
Made with lentils,
chickpeas, brown rice,
and wholegrain teff.

10. Sweet beans: Stealth inclusion
Healthy innovation in sweet goods is vital for adaptation in an evolving market.
Formulating Beans into traditionally unhealthy treats adds nutritional value, without sacrificing
moments of indulgence.
Lucy’s
(USA)
Gluten-Free Cookies
Made with chickpea
and fava bean flour.

11. Cookie
8% Navy Bean Powder
19% Sorghum
Cookie
19% Navy Bean Powder
8% Sorghum
Indulgence has never ‘bean’ healthier
Navy Bean doubled
Sorghum halved

12. Proprietary&ConfidentialInformation
ADM Solution: Bean boosted gluten-free breads
Gluten-Free White Bread
Ingredient List %
Protein 3.6
Fibre 2.2
Ingredient List %
Protein 6.9
Fibre 5.5
Inclusion of navy bean flour
Gluten-Free White Bread
with Navy Bean Flour*
*Removing maize starch (assuming 15% in recipe) and replacing with navy bean flour

13. VegeFull™ and Harvest Innovations™
ADM offers an extensive portfolio of bean and pulse-based ingredients
Vegefull Cooked, Dehydrated Bean
Ingredients
Harvest Innovations Bean & Pulse
Ingredients
Pinto Beans (whole, grits, meal, powder) Pinto Bean Flours
Black Beans (whole, grits, meal,
powder)
Black Bean Flours
Red Beans (whole, grits, meal, powder) Navy Bean Flours
Navy Beans (whole, grits, meal, powder) Chickpea Flours & Grits
Chickpeas (whole, grits, powder) Red Lentil Flours
Green Lentil Flours

14. Our wide offering of high quality cooked and dehydrated beans
ADM’s cooked edible bean range
Black Beans
Navy Beans
Pinto Beans
Chickpeas
Red Beans

15. ADM’s VegeFull™ functional comparison: Viscosity
Navy Bean
E1626002A1
Pinto Bean
E1619902B1
Black Bean
E1626702B1
Chickpea
E1619502B1

16. ▪ TASTE: Cooking produces bean
ingredients with a clean taste profile,
eliminating bitter ‘raw’ bean notes.
▪ CONVENIENCE: Beans are ready to
go, reducing processing time during
formulation by eliminating a
processing step.
▪ TOLERANCE: Decreases elements in
beans that may be associated with
digestive discomfort.
Bringing something new to the table
Our cooked edible beans

17. Beans, not just a nutritional powerhouse
✓ Provides and retains moisture throughout
product shelf life.
✓ Provides various textures, with grits
providing perception of nuts, seeds &
grains.
✓ Gluten-free
✓ Binding & Thickener capabilities.
✓ High in plant-based protein & fiber.
✓ Source of healthy fats.
✓ Vegan & vegetarian.
Want more reasons to love our beans?

18. Beans offer endless possibilities across categories
ChipsSweet Goods Bakery MixesFlat Breads
Pizza Bases Snack BarsBreads Biscuits

19. Thanks for listening!
Laura Khoury
laura.khoury@adm.com
Khoon Low
khoon.low@adm.com