Confidential

CanolaPRO™ Rapeseed/Canola ProteinTurning a by-product into a highly valuable food ingredient

January 2020

Confidential

Plant-based protein is the leading topic in food

2

Confidential

Canola/rapeseed composition

3

15% hull

85% kernel

Proteins21%

NPE’s18%

Fibre6%Ash

6%

Fat49%

12% 12S Cruciferins

2% 7S Oleosins

7% 2S Napins

kernel

Confidential

Mild processing ensures a native protein

4

Solvent-free oil extraction process• Solvents have a denaturing effect on

proteins, resulting in a decreased nutritional and functional value

No high temperatures• Lower temperatures used to preserve

protein value

No pH extremes• pH extremes boost undesired reactions,

resulting in negative effects on taste and color

Loss of functionality

Good functionality

Unfoldedprotein

Native protein

Solvent

Temperature

Shear

pH

Pressure

Confidential

CanolaPRO™: Exceptional characteristics and functional properties

5

CanolaPRO™• Non-GMO• Solvent-free• Gluten-free

Functional• Bland/neutral taste • High solubility, also at low pH• High foaming and emulsifying capacity

Anti-nutritional factors• Low levels of phytate,

glucosinolates and phenolics

Component Spec

ProteinKjeldahl N= 6.25

> 90%

Fat < 2%

Ash < 4%

Carbohydrates < 7%

Phytate < 1.5%

Glucosinolates < 1 µmol/g

Phenolics < 4 mg/g

Canolaprotein isolate

Confidential

DIAAS values of different proteins CanolaPRO™: High nutritional value

6

(AA) = 1st limiting AA

All proteins were processed representing end applications

25

50

75

100

125

Whey CanolaPRO™ Soy Pea Rice

(His) (Lys) (SAA) (SAA)

(Lys)

Excellent protein quality

Good protein quality

3 - 10 ybased on recommended AA scoring pattern for an older child, adolescent, adult (FAO, 2013)

No protein quality claim

Confidential

Protein solubility

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

0 2 4 6 8 10

N-s

olub

ility

pH

Potato

Unique plant protein: highly soluble over a broad pH range

Whey

CanolaPROTM

Soy

Pea

7

Confidential

Foaming with CanolaPRO™ vs Egg White Protein

8

0%

500%

1000%

1500%

2000%

2500%

3000%

3500%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

100% EWP 50% : 50% 100% CanolaPRO

Foam

cap

acity

Foam

sta

bilit

y

Egg white proteinCanolaPRO™ CanolaPRO™ Meringue

Confidential

Sensory

9

Comparison Almond milk (0.5% protein) and fortified CanolaPRO™ (3.5%)

0

10

20

30

40

50

60fullness

creamy

thick

astringentpowdery/chalk

bean

intensity

Almond milk (0,5% protein)

Almond milk fortified with CanolaPRO™ (3,5% protein)

Confidential

From functionality of CanolaPRO™ to consumer benefits

10

Clean flavor / taste

Complete protein

Vegan

Unique texture

Aeration

Smooth texture

No E-number

Great drinkability

Good sensorial properties

Soy free

Egg free

Good mouthfeel

Protein claim

Dairy free

Solubility FoamingGelation

EmulsificationTexturization

Confidential

DSM and Avril collaborate to bring CanolaPRO™ to food industry

Collaboration:

• Avril’s 35-year legacy in agriculture and ability to consistently deliver high-quality agricultural supply

• DSM’s globally-recognized expertise in solutions for food and beverage

Commercial availability from first production early 2022