Announcement PDF 10 September 2025 Company Announcements Pla8orm Australian Securi:es Exchange Singapore Polytechnic Completes R&D Program for Green Seaweed Kefir Beverages Highlights • • • • • • R&D project successfully completed by Singapore Polytechnic using facili<es in the School of Chemical & Life Sciences. Two beverage types developed with a shared seaweed-based formula<on: o A probio<c kefir beverage (non-pasteurised) containing live bacteria cultures to promote gut health, with a short shelf life (3 days once opened). o A postbio<c kefir beverage (pasteurised) retaining health-promo<ng metabolites but without live bacteria, offering a long shelf life (up to 12 months). Both beverages use Caulerpa len<llifera (Seagrape) extract as the core fermenta<on material. Mul<ple formula<ons refined through two rounds of sensory evalua<on, producing appealing colour, flavour, and texture. Project carried out over 18 weeks (April–August 2025), overseen and reviewed by the Company’s R&D consultant Gaia Mariculture. Gaia’s review confirmed the poten<al health benefits, consumer appeal, and commercial pathways of both formula<ons. The Board of BPH Global Ltd (ASX: BP8) (BPH or Company), is pleased to advise that Singapore Polytechnic (SG Poly) has successfully completed the R&D program for the development of two innova:ve Green Seaweed Kefir Beverages. This project follows the announcements made on 1 May 2025 and 22 May 2025, under which BPH Global’s wholly owned Singapore subsidiary, Stemcell United Pte Ltd (BP8 Singapore), engaged SG Poly to conduct R&D ac:vi:es to explore how kefir fermenta:on, when combined with the nutrientrich proper:es of green seaweed, could produce func:onal consumer beverages The fermenta:on process increases the bioavailability of seaweed nutrients, making them more easily absorbed by the human body for maximum health impact. The program was conducted at SG Poly’s School of Chemical & Life Sciences over approximately 18 weeks from 16 April 2025 to mid-August 2025. Following comple:on, the program report was reviewed by the Company’s R&D consultant, Gaia Mariculture, to assess methodology, outcomes, and poten:al applica:ons. The seaweed Caulerpa len*llifera (Seagrape) extract was used as the fermenta:on material. Mul:ple samples were produced, each with different taste profiles and colour characteris:cs, refined through two rounds of sensory evalua:on. The formula:on resulted in beverages with an a]rac:ve, naturally vibrant red colour (from beetroot extract), a dis:nc:ve flavour profile of fruity tartness with light fizziness and subtle sweetness, and a smooth, easy-to-drink texture. Managing Director, Ma]hew Leonard, said: “We are very pleased with the successful comple:on of this project and the outcomes achieved by Singapore Polytechnic under the guidance of our R&D consultant Gaia Mariculture. The project has delivered two promising seaweed-based kefir beverages — a probio:c version designed for fresh consump:on and a postbio:c pasteurised version offering longer shelf life and greater commercial poten:al. This represents another milestone in BP8’s mission to develop innova:ve, science-driven consumer products based on natural and sustainable seaweed-derived ingredients. We look forward to further refining these concepts and exploring opportuni:es for market introduc:on.” Caulerpa len*llifera (Seagrape) and the Postbio*c Green Seaweed Water Kefir Beverage Two Beverage Types Developed The R&D program confirmed the feasibility of developing two dis<nct product formats from the shared seaweed-based kefir formula:on: • Probio<c Kefir Beverage (non-pasteurised): o Contains live bacteria cultures to support gut microbiome health. o Offers poten:al func:onal benefits including diges:on support, immune enhancement, and improved nutrient absorp:on. Can be stored unopened in a refrigerator for up to three months but has short shelf life of three (3) days once opened, suitable for fresh consump:on. Postbio<c Kefir Beverage (pasteurised): o Pasteurisa:on deac:vates live bacteria but preserves beneficial metabolites (postbio:cs). o Retains the nutrient-rich seaweed and plant-derived ingredients with a long shelf life (up to 12 months). o Provides a more prac:cal commercial pathway due to extended stability and scalability. o • Consultant Oversight and Assessment The R&D work was overseen by the Company’s R&D consultant, Gaia Mariculture Pte Ltd (Gaia), which provided direc:on throughout the project and conducted a post-comple:on review of Singapore Polytechnic’s final report. Gaia noted that the project demonstrated the feasibility of producing both probio:c and postbio:c kefir beverages incorpora:ng seaweed nutrients, while also highligh:ng the poten:al for health benefits consistent with the Company’s stated objec:ves: • Suppor<ng blood sugar management and an<-hyperglycaemic func<on; • Improving diges<on and gut microbiome balance; • Enhancing immune func<on; and • Increasing the bioavailability of seaweed-derived nutrients through fermenta:on. Gaia further commented that the itera:ve approach adopted by SG Poly — involving mul:ple trials, adjustments, and taste evalua:ons — has delivered two func<onal beverage concepts that could form the basis for future product development and commercialisa:on pathways. Next Steps to Commercialisa<on Following the successful comple:on of the Singapore Polytechnic R&D program, the Company will progress the probio:c and postbio:c beverage concepts toward poten:al market entry. Key steps include: • Independent Review Completed: Gaia Mariculture has confirmed that the formula:ons deliver the intended func:onal health benefits and that the R&D outcomes are robust. • Safety & Shelf-Life Tes<ng: Undertake extended microbiological, shelf stability, and packaging compa:bility studies to ensure both formula:ons meet safety and quality standards for their intended shelf lives (three (3) days and 12 months respec:vely). • Consumer Acceptability Trials: Ongoing taste panels and sensory evalua:ons will con:nue, although ini:al feedback indicates the beverages already sa:sfy taste and flavour standards. • Regulatory & Labelling Compliance: Assess the products against food safety regula:ons in target markets and ensure health claims are substan:ated and compliant. • Pilot Manufacturing & Scalability: Transi:on from laboratory-scale produc:on to pilot-scale trials to confirm batch consistency, op:mise processing parameters, and evaluate costeffec:veness of large-scale manufacturing. • Commercial Partnerships: Iden:fy and secure distribu:on and manufacturing partners, including opportuni:es to license produc:on rights to qualified third par:es. • Market Posi<oning & Appeal: Develop branding, pricing, and go-to-market strategies aligned with consumer demand for sustainable, plant-based func:onal health products. The Company will keep the market informed as it advances these ini:a:ves and evaluates opportuni:es for commercialisa:on of the seaweed-based beverage concepts. - END Authorised for release by: The Board of BPH Global Ltd For further informa:on, please visit our website at www.bp8global.com or contact the Company Secretary on 03 9088 2049.