global ingredients ingredient technologies - glanbia/media/files/g/glanbia-plc/... ·...

Global Ingredients Ingredient Technologies Jerry O’Dea CEO

2012 Full Year Results2

WELCOME TO INGREDIENT TECHNOLOGIES

GLOBAL INGREDIENTS INGREDIENT TECHNOLOGIES


LEADING INGREDIENTS SOLUTIONS PROVIDER


Top 2 WPI

Top 3 Lactose

Top 5 WPC 80

Top 3 Milk Calcium

Top 3 Lactoferrin

MARKET LEADERSHIP

• Dairy based ingredients

• Specialty grain ingredients

• Aseptic beverages

THREE DISTINCT OFFERINGS

WPC 34

Lactose

WPC 80

WPI

MPI

Hydrolysates

Bio-actives

Bars

Cereals

Fresh dairy

Sports nutrition

Health & wellness

Base products

High-end proteins and

milk derivatives

Functional and

nutritional solutions

• Customer collaboration

• Proprietary technologies

• Market insights

INNOVATION


GEOGRAPHIC FOOTPRINT


Innovation centre Production Site including 3rd party Sales office

• North America

key region

• 49 countries

• Food, beverage

and nutritional

MARKETS SERVED

5

KEY MACRO GLOBAL TRENDS

MAINSTREAMING OF

SPORTS NUTRITION

LARGE FMCGS

EXPANDING PROTEIN

FORTIFIED OFFERINGS

INFANT FORMULA

GROWTH IN EMERGING

MARKETS

CONSUMER DEMAND

FOR CLEAN LABEL

BABY BOOMERS

PREFERENCE FOR

NATURAL PREVENTION

ADVANCED

DEVELOPMENT

IMPROVING TAST E AND

VERSATILITY



2012 RETAIL VALUE

HIGH GROWTH TARGET MARKETS


20%

12%

11%

24%

15%

Nutrition Bars

Infant formula

Sports Nutrition

Nutrition Beverages

Healthy Aging $5.7 Billion

$1.6 Billion

$3.9 Billion

$6 Billion

$2.3 Billion

Source: NBJ, Datamonitor, IRI ¦ North America only.

ASIA

Dairy based

ingredients


WHEY PROTEIN


SUPERIOR FUNCTIONALITYSUPERIOR NUTRITIONAL VALUEMILK COMPOSITION


believe protein helps

to increase satiety for

weight management

of mothers are

increasing protein

in children’s diets

EXPANDING CONSUMER BASE

Source: Sloan Trends – US market

trying to add more

protein into

their diet

believe protein is

beneficial as

people age



EXPANDING PRODUCT SEGMENTS

POWDERS AND CAPSULES BEVERAGESBARS FRESH DAIRY


Specialty grain

ingredients


SPECIALTY GRAIN TECHNOLOGIES

• New $29 million state-of-the-art plant

in Sioux Falls, South Dakota

• Completion expected 2H2013

• Whole and milled flaxseed and chia

products

• Potential to process other seeds and

grain ingredients

• Key growth markets of nutrition bars,

beverages and bakery

• Significant overlap with dairy

ingredients



• Key nutritional attributes:

Omega 3

Fibre

Protein

All natural

Lignans

• Key functional attributes:

Thickening

Freeze thaw stability

Moisture migration

Texture enhancement

FLAX SEEDS


leveraging these attributes

FLAX SEED PROPERTIES


FLAX SEEDS


Aseptic Solutions


ASEPTIC SOLUTIONS


• $60 million acquisition (July 2013)

• Using high acid processing technologies

• Produces premium shelf stable beverages

• Expands customer ‘solutions’ offering

• Access to a growing customer base


ASEPTIC SOLUTIONS


• Focus on Health and Wellness

• Two primary high growth markets:

Super premium juices, estimated

market value of $700 million at (retail)

Multi-level marketers beverages,

estimated at over $1 billion (retail)

Innovation


Existing

ingredients

Outsourced

ingredients

New

ingredients

CUSTOMER DRIVEN INNOVATION PROCESS


Consumer market

trends knowledge

Close customer

relationships

Ability to understand customer needs

R&D and the commercial

teams work together to

develop a solution nutritional

& functional markets

VALUE ADD SOLUTIONS

INGREDIENTS

Added value

processing

Ingredient system

development

Beverage turnkey

solution

capabilities

PROCESSING


R&D FOCUS


On technologies that deliver:

Muscle physiology

Body composition

Exercise recovery

Sugar reduction

Nutrient delivery

Immune function

Gum replacement

• Full-scale applications pilot and

processing lab

• Work side-by-side with customers to

develop solutions

• Catalyst to exploring and acting on new

product concepts with Glanbia

COLLABORATION CENTRE

Optisol™ 2000 is a

milk protein

concentrate binding

system that can

reduce sugar usage

up to 50% in many

food applications such

as granola bars and

cereal clusters.

INNOVATION AWARD


INNOVATION CASE STUDY


Started by adding

protein to the core

of protein bars

Working on adding

protein to the

different layers of

bars (e.g. caramel)

Added protein

to the coating of

both protein and

mainstream bars

Have developed

alternative

textures (e.g.

whipping protein)

Developed

protein

binding

systems

Technology now

applicable to

a wide range of

applications including

confectionary,

cereals, granola bars,

pet food

Working on adding

protein to main line

granola bars

Strategy


OUR BUSINESS MODEL


Ca

pa

bili

tie

s

DAIRY INGREDIENTS

Mining basic

ingredients to

produce value added

components

CORE

ASEPTIC SOLUTIONS

SPECIALTY GRAINS

Ingredients

Strong R&D

Good

partnerships

Strong reputation

Deep customer

relationship

Breadth of

offering

Quality

Unique

commercial

structures

OUR USP

24

INGREDIENT TECHNOLOGIES STRATEGY

DRIVE VALUE OF

BASE BUSINESS

GROW OUR

SUPPLY VOLUMES

Internal and outsource

GROW ADVANCED

DAIRY AND SPECIALITY

GRAIN BUSINESS ES

DRIVE FUNCTIONAL

OPPORTUNITIES

Bars & cereals, fresh dairy,

prepared goods

ADD VALUE

By providing

final product solutions

EXPAND

Licensing, acquisition ¦

new ingredients,

processing capabilities

CONTINUE TO

BE INNOVATORS

Sports nutrition, beverages

and health & wellness


global ingredients ingredient technologies - glanbia/media/files/g/glanbia-plc/... ·...

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