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GMO STATEMENT Sustainability

Statement on Genetically Modified Organisms (“GMO”)
The following information is provided to support the efforts of our customers to develop and implement an appropriate labeling strategy for products containing Ingredion Incorporated ingredients or additives. In all respects, the ultimate decision on how to identify and label ingredients or additives on food packages remains with our customers.
Ingredion and its affiliated companies produce non-GMO and other identity-preserved (“IP”) products derived from corn, oats, stevia, and tapioca/yucca/manioc roots. Customers should contact their local Ingredion customer service representative for information on our IP and non-GMO products and ingredients.
With regard to non-identity preserved products, Ingredion’s objective is to produce ingredients that satisfy agreed-upon customer requirements and expectations for quality and that conform with local regulatory requirements. The Company expects its suppliers to use their best efforts to deliver raw materials that have no local regulatory, sales or usage restrictions.
As related specifically to the manufacture of high fructose corn syrup, Ingredion supports the position of the Corn Refiners Association, Inc. regarding the use of transgenic varieties.
“ Many beverages use high fructose corn syrup as a sweetener. While the corn used to produce this sweetener may be derived from genetically enhanced varieties, processing of highly refined food ingredients such as high fructose corn syrup removes DNA used to transfer desirable agricultural properties to corn. During HFCS production, DNA is denatured, degraded or removed through successive processing steps including physical separation, heating, purification and filtration. We have reviewed both published literature documenting this process, as well as analyses conducted using today’s most sophisticated detection and quantification procedures. Both literature and current testing indicate that corn DNA cannot be detected in measurable amounts in HFCS. ”
– Corn Refiners Association, Inc.

Like high fructose corn syrup, other sweeteners including dextrose, glucose, corn syrups, glucose solids and maltodextrin, are highly refined food ingredients made by hydrolysis of the starch fraction of corn. Each goes through several processing stages that denature, degrade and remove DNA. For this reason, we believe that, as with high fructose corn syrup, corn DNA is not detectable in measurable amounts in dextrose, glucose, glucose solids or maltodextrin.
Note: Nothing herein is intended as legal or regulatory advice, nor should you rely on the information contained in this statement, which is presented solely for your independent consideration, review and verification. The information is presented in good faith as of the date set forth herein, and Ingredion Incorporated assumes no obligation to update this position statement. Ingredion Incorporated makes no representations or warranties, and shall have no liability, regarding this statement or your use of the information contained herein.
June 1, 2012