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2. NEKUTLI
3. Our Mission Nekutli promotes development with respect the natives cultures, socially responsible, environmentally self sustainable and economical feasible to all. Nekutli S.A. de C.V main goal is not only profitability, but also the fair and just Reward to the effort of small producers along with the support of the end-users and consumers of the products. We reward community work and do not give profits to individuals, rather to the organizations.
4. We Promote 1.Health and Environment. The products must be created with the highest
respect to the environment and the health of the consumer and producer.
2.Highest quality. The producers meet or exceed the highest quality standards
This assures being very competitive against the best
domestic and international products.
3.Fair price. The small manufacturers get guaranteed prices and the consumer
gets a fair price directly related to the quality of the product.
4.Community development. Paying a fair price, we promote the sustainable
development of their communities.
5.Democracy. Only independent, democratic, transparent, non-discriminating and
purposeful organizations belong to the group.
5. Awards “International Quality Crown Award London 2004”
Reniecyt Constancy
PYME 2006
Prize as the best Company exporting to Europe
The Bizz Awards 2007, from The World Confederation of Business”
6. Our Markets
8. METLIN & METLOS NEKUTLI's Metlin and Metlos are Organic Dietary Fiber from a novel source: Mexico’s Agave
plant, consisting of a chain of multiple units of fructose, ended in a unit of glucose.
9. ¿Why using agave plant to produce Metlin & Metlos? Because 25 percent of agave’s wet weight is inulin
The Agave has almost perfect DP distribution.
proprietary separation and purification technology to obtain either a low DP or a high DP Fibre.
Metlin and Metlos have the added benefit of being very soluble in cold water, meaning it can be incorporated into beverages, bakery products, dairy products
Metlin and Metlos also offer a unique advantage: they are organically certified
10. Facilities & Technology:
Metlin and Metlos are produced using state-of
the-art, proprietary technology in a facility located
in Cuquio Jalisco, located near the Agave center
of Mexico, which enables us to offer our customers
a high quality product while minimizing the use of
energy and water, to follow our environmental
policies.
The raw material:
Blue Agave harvested from the highlands of
Jalisco state. After 4 years of carefully
monitored growth, the Agave has the right
carbohydrate profile that allows us to produce
Metlin and Metlos, organic soluble fiber from
Agave Process
11. Process Process
Raw material at Cuquio manufacturing.
Blue Agave pines of 60 kg to 100kg
Extraneous material are removed
Pines are milled into a pulpy bagasse ready to be extracted.
Extraction tanks
Raw liquor is obtained
The bagasse could be use to produce organic compost &
forage for cattle.
Microfiltration
Raw liquor is clarified to remove any remaining colour and impurities
The clarified liquor is filter to separate Metlos a short chain fiber
& Metlin a Long chain fiber
Electrodialisis
Last purification step to obtain a high purity by removing any minerals left.
Evaporation
Metlin & Metlos are then evaporated to either a 75 ºBrix to be liquid or dried to a powder with a moisture of maximum 4%
12. LOW CALORIE
Not absorbed by the human digestive system
1.5 kcal / g
SOLUBLE DIETARY FIBER
Anti-constipation & aids stool bulking
Colonic ph reduction
Helps support cholesterol & triglyceride reduction
Helps improve mineral absorption, particularly Calcium
NUTRITIONAL REASON
Fat & sugar replacement
Soluble dietary fiber
Prebiotic & related health benefits
Low calorific value
Suitable for diabetics
DIABETIC FRIENDLY
Glycemic Index = ( 0 ) Zero
No influence on blood glucose
No stimulation of insulin excretion.
STIMULATE BIDIFUS
Helps synthesis of B- vitamins Helps reduce harmful bacteria
Promotes a healthy digestive system
Preferred food for bifidobacteria and lactobacillies
Helps reduce toxins and carcinogens
Support a Healthy immune system.
TECHNOLOGICAL / FUNCTIONAL REASON
Texturized for taste improvement
Good solubility in cold water
Sugar & fat replacement.
13. Metlin and Metlos are considered as functional food ingredients. Experimental studies have shown their use as bifidogenic agents, stimulating the immune system of the body, decreasing the pathogenic bacteria in the intestine, relieving constipation, decreasing the risk of osteoporosis by increasing mineral absorption, especially of calcium, reducing the risk of atherosclerosis by lowering the synthesis of triglycerides and fatty acids in the liver and decreasing their level in serum. Bifidogenic Effect
14. Applications:Bakery Bread
Volume enriched.
Reduce baking temperature & baking time.
Cakes
Fat reduced by the use of Agave Extract
Once baked Agave extract supports the texture and mouth feel of the fat.
It keeps fresh and smooth during shelf time.
Biscuits
Used of Agave extract as a sweetener results in a high quality biscuit that fits in a diabetic diet and contains fewer calories.
15. Applications: Beverages and Dairy BEVERAGES
In beverages, Metlin and Metlos can be used for technological and/or nutritional reasons. It is used in a wide variety of beverages, such as:
* fruit drinks
* Near-waters/bottled water
* Functional drinks (energy/sports drinks)
* Smoothies
DAIRY
Agave extract is a widely used ingredient for its prebiotic
and related health benefits, for sugar and fat
replacement, its low calorific value and its suitability for
diabetics and as texturizer for taste improvement, for its
good solubility, and for sugar and fat replacement
Non Fat Yogurt
-Improves the texture and mouth feel
-Fiber enriched
-It doesn’t affected the typical appearance & structure of yoghurt.
Fruit Yogurt
-Enhance the fruity flavour
Fresh cheese & quark products
-It’s use as prebiotic ingredients
-Improve the mouth feel
Milk drinks
-Fiber enrichment
-High fiber level without affecting appearance and viscosity
-Prebiotic effect
-Improvement of mineral absorption such as calcium.
16. Applications: Ice cream and Cereal ICE CREAM
Fat & sugar replacement in ice cream formulation
Low calorie
Improved heat shock stability
Ensure that the ice crystal remain small after a heat shock.
Mouth feel
Gives a fat-like mouth feel
Melting behaviour
It melts nicely and homogeneously in the mouth CEREAL
It helps increasing the fiber content
Increases the crispiness
Prolonges the bowl life
For cereal bars Agave extract is added to the binding syrup.
17. Metlin & Metlos Presentation:
18. Our Certificates CEE 2092/91
NOP
JAS
Bio Suisse
Kosher Certificate