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Functional performances

All manufacturers look for the highest performance and efficiency of their systems. An optimized process, affordability and quality of end-products are key to succeed in the shelves. It exists plant ingredients that are part of the solution! SWELITE™ pea fibre, NASTAR™ pea starch, FIBRULINE™ chicory root fibre, EXAFINE™ pea hull fibre, and PISANE™ pea protein tick all the boxes.


The efficient processability of ingredients is key in food industry. It can impact on the quality of end-products, on yield or on process robustness. Powder characteristics and functional properties impact directly the ease-of-use and the performance during the process. Pea ingredients have all the qualities to meet the challenges of an optimized process.

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SWELITE™, NASTAR™, EXAFINE™ and PISANE™: characteristics and functional properties that make it possible! Let’s discover some of their impact on end-products.


  • Reduced stickiness during the process and product moulding thanks to the stability of water in the formulation.
  • Better cohesion between all ingredients in the recipe that guarantee the stability of the end-product.
  • Structure the starch granules in extruded snacks.
  • Improved sliceability for products such as ham.


Diet costs have risen in recent months, with food price inflation above 5% in many countries as a result of the COVID-19 pandemic, climate change, the war in Ukraine, fertilizer and energy prices. Affordability depends on two factors, the cost of a healthy diet and the household disposable income available to spend on food. Almost 3.1 billion people could not afford a healthy diet in 2020 – an increase of 112 million more people than in 2019, reflecting the higher costs of a healthy diet in 2020. The average cost of a healthy diet globally in 2020 was USD 3.54 per person per day (+3.3% vs 2019).

Our plant ingredients from yellow pea – SWELITE™ pea fibre, NASTAR™ pea starch and PISANE™ pea protein and EXAFINE™ pea hull fibre – have a direct impact on the affordability of food and beverages. They play a role in the optimization of recipe cost and the yield improvement. Whether you are in (plant-based) savoury, snacks, (non) dairy or bakery markets, the results meet the objectives!

Thanks to their high functionalities, COSUCRA’s ingredients demonstrate their capacity to significantly decrease the recipe cost while guaranteeing perfect sensory properties to the end-product. Powder characteristics and functional properties allow an optimized yield during the process. For example, SWELITE™ pea fibre decreases losses during the cooking process and ensure the final weight of the end-products higher at the end.

Sources: World Bank Live & FAO


What is the food experience for consumers? It is a matter of connecting with consumers across their journeys at an emotional level. And part of solution takes place in mouth and when cooking! Taste and enjoyment are the main reasons why people turn to food and drink. Consumers recognize that texture contributes to overall sensory experiences.

To live a perfect food experience, it starts in the shelves with the packaging and shape of end-product. To guarantee the stability and a low water release during storage, manufacturers have the option of the pea fibre. It also ensures a regular shape of products. SWELITE™ helps making products more attractive in the packaging!

With SWELITE™ pea fibre, the results speak for themselves: it binds water in the product throughout the process and cooking to be released during chewing. This provides a juicier texture.


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