1. Diabetes Products and Services First Draft: 03, 2007

2. Client Brief 1.Summarize the science and scientific developments in the diabetes area 2.Track patents and emerging technologies for solutions to help pre-diabetics and diabetics 3.Track products and services currently available for diabetics (and pre-diabetics) in the market 4.Provide ongoing monitoring and updates for developments in the area

3. Dolcera Approach Data collection and mining 1. Scientific and technological trend data collection 2. Product categorization 3. Demographic, market and regional trend data Data collection and mining 1. Scientific and technological trend data collection 2. Product categorization 3. Demographic, market and regional trend data Scientific knowledge mapping 1. Develop thorough understanding of the science of the condition 2. Map current scientific and product developments on to the knowledge map Scientific knowledge mapping 1. Develop thorough understanding of the science of the condition 2. Map current scientific and product developments on to the knowledge map Idea development 1. Test technical feasibility of ideas 2. Create implementation strategies 3. Develop ideas and make them lab-ready 4. Create excitement for new ideas Idea development 1. Test technical feasibility of ideas 2. Create implementation strategies 3. Develop ideas and make them lab-ready 4. Create excitement for new ideas Continuous updates Trend analysis and new idea generation 1. Correlate technical trends with scientific research results 2. Identify successful compositions 3. Find the white spaces based on scientific data and generate new ideas Trend analysis and new idea generation 1. Correlate technical trends with scientific research results 2. Identify successful compositions 3. Find the white spaces based on scientific data and generate new ideas

4. Dolcera Approach The Dolcera team Collects and categorizes a large amount of data from diverse sources around the world including scientific publications, patents, market surveys, blogs and images Develops a knowledge map of the science and maps current developments on to the knowledge map Analyzes the trends and identifies white spaces and innovation opportunities Generates new ideas based on the trends and helps implement new ideas

5. Data Collection and Mining

6. Scientific Data Collection Science and medicine sources Patent databases worldwide SCIRUS Google Scholar Medline, PubMed, Medscape and other medical databases Clinical trial data from FDA and commercial agencies Product formulation and chemical structure sources Product surveys Dietary research STN

7. Product Categorization Products existing in the market will be categorized by Prescription medication Over-the-counter medication Foods: natural and synthetic Food additives For each category, the following information will be collected Medication substance or active ingredient Substance action Effect of substance on the body Delivery process (e.g. devices)

8. Social, Market and Regional Trends Sociocultural trends Consumer trend surveys Dietary trends Data sources: Google, Flickr and Blogs Market trends Market surveys (AC Nielsen etc.) Data from related markets such as pharmaceutical industry Branded diet plans Regional trends Identify local products, local traits, and local preferences Traditional products such as herbal medicines Dietary preferences by geography

9. Knowledge Map of Science

10. Knowledge Map Development Overview Types of diabetes Signs, symptoms, risk factors Biochemistry Molecular biology Metabolic pathways analysis Hormonal influences Mechanisms of action Effect of mature on metabolic pathways and on hormones Predicted effect of experimental compositions Potential white spaces

11. Trend Analysis and New Idea Generation

12. Example of Trends Mechanism of action of currently available products Increase insulin Increase sensitivity to insulin Delay absorption of glucose Decrease the amount of glucose released from the liver Slow gastric emptying Lower glycemic index

13. Whitespace Analysis Example Current areas of focus Medication Diet regulation Diet regulation approach Increase low glycemic substitute for the existing food products and altering the taste and flavor to adjust for the same Delay glucose absorption by delaying digestion by adding more soluble fibers in the diet Use low Glycemic Index (GI) substitutes Hypothesize methods to decrease the GI of common food products

14. Idea Implementation Strategy

15. Dolcera team will provide List of compositions and food products Provide patents and publications to support new ideas Develop the “virtual products” that could be marketed Identify technical and market challenges for the “virtual products”

16. Continuous Updates

17. Interesting findings 1.Drinking Coffee Helps Lower the Chance of Getting of Type 2 Diabetes - 12-18-2006Drinking Coffee Helps Lower the Chance of Getting of Type 2 Diabetes 2.Eating a Diet High in Fiber Helps Prevent Gestational Diabetes - 10-31-2006Eating a Diet High in Fiber Helps Prevent Gestational Diabetes 3.Coffee and Green Tea May Help Prevent Type 2 Diabetes - 05-24-2006Coffee and Green Tea May Help Prevent Type 2 Diabetes

18. Dolcera Approach Data collection and mining 1. Scientific and technological trend data collection 2. Product categorization 3. Demographic, market and regional trend data Data collection and mining 1. Scientific and technological trend data collection 2. Product categorization 3. Demographic, market and regional trend data Scientific knowledge mapping 1. Develop thorough understanding of the science of the condition 2. Map current scientific and product developments on to the knowledge map Scientific knowledge mapping 1. Develop thorough understanding of the science of the condition 2. Map current scientific and product developments on to the knowledge map Idea development 1. Test technical feasibility of ideas 2. Create implementation strategies 3. Develop ideas and make them lab-ready 4. Create excitement for new ideas Idea development 1. Test technical feasibility of ideas 2. Create implementation strategies 3. Develop ideas and make them lab-ready 4. Create excitement for new ideas Continuous updates Trend analysis and new idea generation 1. Correlate technical trends with scientific research results 2. Identify successful compositions 3. Find the white spaces based on scientific data and generate new ideas Trend analysis and new idea generation 1. Correlate technical trends with scientific research results 2. Identify successful compositions 3. Find the white spaces based on scientific data and generate new ideas

19. Key ingredient of Oreo cookies Base cake dough High fructose corn syrup Dutch cocoa (processed with alkali) Pure chocolate liquor Wheat flour Niacin Reduced iron Thiamin mononitrate [vitamin B1] Riboflavin [vitamin B2] Folic acid Partially hydrogenated soybean oil Baking soda Cornstarch Salt Soy lecithin (emulsifier) Vanillin - an artificial flavor  

20. Substitutes for High fructose corn syrup High fructose corn syrup Contains 55 percent sucrose, which requires insulin to metabolize. It has very high glycemic index SubstitutesSourcesTasteSources Stevia rebaudianaSouth American shrubSweetSource AmasakeTraditional Japanese productSweetSource Barley maltSlow-digesting sweetener made from sprouted barley Rich, roasted tasteSource Brown rice syrupNaturally processed sweetener, made from sprouted brown rice Sweet and mild, buttery flavor Source Date sugarPowder made from dried, ground datesSweetSource FruitSource®Grape juice concentrate and rice syrupSunny, bright tasteSource Maple syrupBoiled sap of sugar maple treesSweetSource Sucanat®Branded ingredient made from evaporated sugar cane juice Rich sweet tasteSource

21. Substitutes for wheat flour Wheat flour Powdery substance derived by grinding or mashing the whole wheat grain White flour contains diabetes-causing contaminant alloxan Source Source SubstitutesApplicationFiber contentSources Barley, oats, ryeSubstantially Lower Type 2 Diabetes High in soluble fiberSource Coconut FlourLow-Carb, Gluten-FreeHigher fiber content (insoluble and soluble fiber) Source BuckwheatGluten-FreeHigh soluble fiberSource AmaranthGluten-Free3 time higher fiber contentSource Ground flaxseedsHigh in Omega 3 fatty acids, fibre and manganese. High soluble fiber contentSource Whole grain floursLow glycemic index – contains wheat bran Soluble fibersSource Super Seed™ Improve glucose toleranceAbundant in mucilaginous soluble fiber Source

22. Mitigation - High fructose corn syrup High fructose corn syrup Increased consumption of high-fructose corn syrup resulting in depletion of chromium in the body, which is important in helping glucose pass from the bloodstream into the cells MitigatorsApplicationFood typeSource ChromiumHelps cells respond properly to naturally produced insulin CookiesSource Dilution approachCost effective and low glycemic index Bakery products, pastas, rice, snacks, potatoes, sauces, gravies, beverages, soups, casseroles and candies Source Condensed 6-O-.alpha.-D- glucopyranosyl-fructofu- ranose (palatinose) Reduced digestion and low glycemic index Milk products, baked goods, sandwich spreads, margarine products, cooking oils, instant products, beverages, chocolates, hard caramels, soft caramels, chewing gum, coated tablets, fondant products, jelly products, etc. Source Gamma-cyclodextrinReduce insulin intolerance and postprandial insulin secretion Snacks, cookiesSource

23. Wheat flour Ingredients can be combined with regular wheat four mitigating its adverse effects by lowering glycemic index and slowing digestion MitigatorsApplicationFood typeSource Crosslinked or inhibited starch with sodium trimetaphosphate (STMP) and/or sodium tripolyphosphate (STPP) Slowly digestibleCrackers, breads, muffins, bagels, biscuits, cookies, pie crusts, and cakes; bars, pizza, pasta, dressings, pie fillings, sauces, gravies; lite syrups; puddings; custards; yogurts; sour creams; beverages, including dairy-based beverages; glazes; condiments, confectioneries and gums; and soups. Source Soluble viscous fiber in a solid crisp matrix (guar gum) Delays stomach emptying, and thus delays or limits glucose absorption Snack or mealSource Glucomannan, xanthan gum, and alginate Low glycemic index, Promoting satiety, promoting weight loss Food product (dietary supplement or meal replacement) Source Xanthan, carragenan, acetan, guar, or xyloglucana Slow digestion, reducing blood glucose, reducing postprandial blood glucose Food such as a biscuitSource Mitigation – Wheat flour

24. Products substitute for High fructose corn syrup Company nameProductKey ingredientImageDiabetic application Fenwicks IncCookiesSplenda sweetener, a sucralose derived from white sugar. Does not affect the blood sugar levels Sun-Rype Products Ltd FruitSource®Grape juice concentrate and rice syrup Promote heart health and reduce the risk of diabetes and stroke Wholesome Sweeteners In Sucanat®Evaporated sugar cane juice Lower blood pressure, prevent and reverse diabetes

25. Products substitute for wheat flour Company nameProductKey ingredientImage Diabetic application FabesOatmeal CookiesWhole grain barley flour Substantially Lower Type - 2 Diabetes Garden of LifeSuper Seed™Organic seeds, sprouted grains and legumes, abundant in soluble fiber Improve glucose tolerance Dixie Carb Counters Coconut Macaroonie Cookie Mix Coconut flour - higher fiber content (insoluble and soluble fiber) Low-Carb, Gluten- Free