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Trans Fats Drive Technology and Market Trends
            for Edible Oils and Fats



                  W.F. Kee
               Research Analyst
               Technical Insights
                June 12, 2008
Focus Points



•   Technology Overview

•   Issue of Trans Fatty Acids

•   Industry Trends

•   R&D Initiatives at Corporations and Research Institutions

•   Overview of Frost & Sullivan’s Existing Research




                                                                2
Types of Edible Oils and Fats


 Major Vegetable Oils           Major Animal Fats

 •   Canola / Rapeseed          •   Butter
 •   Coconut                    •   Ghee
 •   Corn                       •   Lard
 •   Cottonseed                 •   Tallow
 •   Groundnut / Peanut
 •   Olive
 •   Palm
 •   Sesame seed
 •   Soybean
 •   Sunflower


                                                    3
Fatty Acid Composition (% wt.)


                               Saturated                   Monounsaturated        Polyunsaturated
                                                                                          γ - Linolenic
Type of Oil       Lauric   Myristic   Palmitic   Stearic        Oleic         Linoleic
                                                                                              (GLA)
                  C12:0    C14:0      C16:0      C18:0       C18:1(n-
                                                             C18:1(n-9)      C18:2(n-
                                                                             C18:2(n-6)    C18:3(n-
                                                                                           C18:3(n-3)
Canola oil                              4.0       2.0           56.0           26.0           10.0
Coconut oil       44.6      16.8        8.2       2.8            5.8            1.8
Corn oil           0.1       0.1       12.5       2.0           31.1           52.5            1.2
Cottonseed oil     0.1       0.8       23.9       2.7           18.2           52.4            0.2
Olive oil                    0.0       13.7       2.7           69.5           11.7
Palm oil           0.2       1.2       43.8       4.7           45.5            9.2            0.2
Palm kernel oil   50.0      16.0        8.2       2.1           15.5            2.2
Palm olein         0.3       1.1       40.5       4.2           41.8           11.9            0.3
Palm stearin       0.2       1.4       61.1       4.7           25.8            6.5            0.3
Sesame seed oil              0.0        9.0       5.4           39.1           44.7            0.3
Soybean oil        0.0       0.1       10.6       3.9           21.9           53.4            7.5




                                                                                                          4
Processing of Edible Oils and Fats

              Extraction


                 Degumming


              Refining / Neutralization


                           Bleaching


                            Deodorization


                                Fractionation


                       Hydrogenation / Partial Hydrogenation


                                       Interestification

                                                               5
Food Applications for Oils and Fats



                           Cooking &
                           Salad Oils

            Shortening                    Cocoa Butter
             (Baking &                    Equivalents /
            Frying Fats)                  Replacements

                             Food
                           Applications


           Margarine &                        Butterfat
            Spreads                         Alternatives

                              Food
                            Dressings



                                                           6
Sources of Trans Fats

                                        Cakes (24%)


              Shortening
                 (4%)
                                                                    Margarine (17%)

                                     Hydrogenated /
                                        Partially
                                     Hydrogenated
                                         Food
       Chips and Snacks                                             Cookies (10%)
             (5%)


                                      Fried Foods (8%)


Note: Beginning Jan 1, 2006 - Labeling of Trans Fats in Foods is Mandatory in the U.S.

                                                                                         7
Reduction of Trans Fats


      Modification
           of                                        Incorporation
     Hydrogenation                                         of
        Process                                       Tropical Oils



                          Reduction of
                           Reduction of
                           Trans Fats
                            Trans Fats




        Genetically
         Modified
         Oilseeds
                                          Interestification




                                                                      8
Industry Trends



                                                         2012

                                                  1. Heart & brain healthy
                                                  2. Diet therapy
                                    2010
                                                  3. Environment- friendly

                               1. Heart healthy
         2008
                               2. Brain healthy

    1. Low trans fats
    2. Low saturated fats
    3. High unsaturated fats


                                                                             9
Roadmap for Non-Food Applications




    2008            2010           2014             2017             2022


 Skincare and                                                       Organic
 personal care                Lubricants and                        electronics
 products                     fuel additives                        derived from
                                                                    vegetable oils
                                               Rigid plastics for
                 Paints and                    the automotive
                 coatings                      and building
                                               industries




                                                                                 10
R&D Initiatives by Industry Participants



•   Monsanto, U.S.: Soybeans with mid-oleic and
                    low-linolenic acid



•   Bio-Extraction Inc. (BioExx), Canada: High protein oil extraction
•   Bunge, U.S.: Reduction of trans fats using proprietary process
•   Cognis, Germany: Recovery of sterols from degummed oil residues
•   Desmet Ballestra, Belgium: Improved crystallizer design
•   Kao Corp, Japan: New composition of diglyceride-containing cooking oil
•   Unilever, the Netherlands: Statin-enriched soybean oil
•   Proteus Industries, U.S.: Protein barrier to reduce oil and fat content



                                                                              11
R&D Initiatives by Industry Participants


•   Eindhoven University of Technology, the Netherlands: Gas assisted
    mechanical expression (GAME)
•   European Membrane Institute, France: Enzymatic membrane separation
•   Malaysian Palm Oil Board (MPOB), Malaysia: High-oleic palm olein and
    palm stearin




                                                                           12
Research Highlights


•   Trans fats is the biggest issue affecting the edible oil industry
    today

•   Hydrogenation or partial hydrogenation identified as main culprit

•   Physical alternatives to hydrogenation
    •   Blending with tropical oils
    •   Interestification of a mixture of triglycerides

•   Biological alternative
    •   Genetically modified oilseeds – confined to non-EU regions

•   High growth expected for non-food applications


                                                                        13
Related Research



•   Innovations in Food Contact Materials

•   Advances in Food Biotechnology

•   Dairy Food Processing

•   Global Developments in Animal Feeds and Feed Additives

•   Advances in Medical and Specialty Nutrition




                                                             14
Your Feedback is Important to Us


          What would you like to see from Frost & Sullivan?

Growth Forecasts?

Competitive Structure?

Emerging Trends?

Strategic Recommendations?

Other?


                Please inform us by taking our survey.

                                                              15
For Additional Information



 Steve Lee
 Strategic Account Manager
 Chemicals, Materials and Food, Asia Pacific
 (65) 6890 0914
 steve.lee@frost.com




                                               16

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Trans Fats Drive Technology And Market Trends Jun08

  • 1. Trans Fats Drive Technology and Market Trends for Edible Oils and Fats W.F. Kee Research Analyst Technical Insights June 12, 2008
  • 2. Focus Points • Technology Overview • Issue of Trans Fatty Acids • Industry Trends • R&D Initiatives at Corporations and Research Institutions • Overview of Frost & Sullivan’s Existing Research 2
  • 3. Types of Edible Oils and Fats Major Vegetable Oils Major Animal Fats • Canola / Rapeseed • Butter • Coconut • Ghee • Corn • Lard • Cottonseed • Tallow • Groundnut / Peanut • Olive • Palm • Sesame seed • Soybean • Sunflower 3
  • 4. Fatty Acid Composition (% wt.) Saturated Monounsaturated Polyunsaturated γ - Linolenic Type of Oil Lauric Myristic Palmitic Stearic Oleic Linoleic (GLA) C12:0 C14:0 C16:0 C18:0 C18:1(n- C18:1(n-9) C18:2(n- C18:2(n-6) C18:3(n- C18:3(n-3) Canola oil 4.0 2.0 56.0 26.0 10.0 Coconut oil 44.6 16.8 8.2 2.8 5.8 1.8 Corn oil 0.1 0.1 12.5 2.0 31.1 52.5 1.2 Cottonseed oil 0.1 0.8 23.9 2.7 18.2 52.4 0.2 Olive oil 0.0 13.7 2.7 69.5 11.7 Palm oil 0.2 1.2 43.8 4.7 45.5 9.2 0.2 Palm kernel oil 50.0 16.0 8.2 2.1 15.5 2.2 Palm olein 0.3 1.1 40.5 4.2 41.8 11.9 0.3 Palm stearin 0.2 1.4 61.1 4.7 25.8 6.5 0.3 Sesame seed oil 0.0 9.0 5.4 39.1 44.7 0.3 Soybean oil 0.0 0.1 10.6 3.9 21.9 53.4 7.5 4
  • 5. Processing of Edible Oils and Fats Extraction Degumming Refining / Neutralization Bleaching Deodorization Fractionation Hydrogenation / Partial Hydrogenation Interestification 5
  • 6. Food Applications for Oils and Fats Cooking & Salad Oils Shortening Cocoa Butter (Baking & Equivalents / Frying Fats) Replacements Food Applications Margarine & Butterfat Spreads Alternatives Food Dressings 6
  • 7. Sources of Trans Fats Cakes (24%) Shortening (4%) Margarine (17%) Hydrogenated / Partially Hydrogenated Food Chips and Snacks Cookies (10%) (5%) Fried Foods (8%) Note: Beginning Jan 1, 2006 - Labeling of Trans Fats in Foods is Mandatory in the U.S. 7
  • 8. Reduction of Trans Fats Modification of Incorporation Hydrogenation of Process Tropical Oils Reduction of Reduction of Trans Fats Trans Fats Genetically Modified Oilseeds Interestification 8
  • 9. Industry Trends 2012 1. Heart & brain healthy 2. Diet therapy 2010 3. Environment- friendly 1. Heart healthy 2008 2. Brain healthy 1. Low trans fats 2. Low saturated fats 3. High unsaturated fats 9
  • 10. Roadmap for Non-Food Applications 2008 2010 2014 2017 2022 Skincare and Organic personal care Lubricants and electronics products fuel additives derived from vegetable oils Rigid plastics for Paints and the automotive coatings and building industries 10
  • 11. R&D Initiatives by Industry Participants • Monsanto, U.S.: Soybeans with mid-oleic and low-linolenic acid • Bio-Extraction Inc. (BioExx), Canada: High protein oil extraction • Bunge, U.S.: Reduction of trans fats using proprietary process • Cognis, Germany: Recovery of sterols from degummed oil residues • Desmet Ballestra, Belgium: Improved crystallizer design • Kao Corp, Japan: New composition of diglyceride-containing cooking oil • Unilever, the Netherlands: Statin-enriched soybean oil • Proteus Industries, U.S.: Protein barrier to reduce oil and fat content 11
  • 12. R&D Initiatives by Industry Participants • Eindhoven University of Technology, the Netherlands: Gas assisted mechanical expression (GAME) • European Membrane Institute, France: Enzymatic membrane separation • Malaysian Palm Oil Board (MPOB), Malaysia: High-oleic palm olein and palm stearin 12
  • 13. Research Highlights • Trans fats is the biggest issue affecting the edible oil industry today • Hydrogenation or partial hydrogenation identified as main culprit • Physical alternatives to hydrogenation • Blending with tropical oils • Interestification of a mixture of triglycerides • Biological alternative • Genetically modified oilseeds – confined to non-EU regions • High growth expected for non-food applications 13
  • 14. Related Research • Innovations in Food Contact Materials • Advances in Food Biotechnology • Dairy Food Processing • Global Developments in Animal Feeds and Feed Additives • Advances in Medical and Specialty Nutrition 14
  • 15. Your Feedback is Important to Us What would you like to see from Frost & Sullivan? Growth Forecasts? Competitive Structure? Emerging Trends? Strategic Recommendations? Other? Please inform us by taking our survey. 15
  • 16. For Additional Information Steve Lee Strategic Account Manager Chemicals, Materials and Food, Asia Pacific (65) 6890 0914 steve.lee@frost.com 16