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Functional performances

The food industries are faced with many challenges, related to the manufacturing process or to the recipe itself. Do you work in the savory and bakery industries? Our ranges of SWELITE ™ pea fibers and NASTAR ™ pea starch represent essential solutions to provide you with the functional performance you are looking for!

Processability improvement 

 The processability of the product is still undeniably one of the biggest challenges for the food processing industry . In fact, the way an ingredient is used can be impacted by several factors that can slow production times down, so COSUCRA has the following solutions

Reduced stickiness

Meat or vegetarian preparations are sometimes very sticky due to the instability of water present in the formulation. In addition to the deformations that the product can suffer anywhere in the process, this strong adherence to machines significantly slows the process down so it is important for food manufacturers to reduce this stickiness by adding functional ingredients. A functional performance that guarantees that our SWELITE™ C pea fibre is ideal thanks to both the properties of its powder and its water retention that reduces stickiness during the process and the product’s moulding into shape guaranteeing the desired shape up to cooking. This functional performance can be seen in the following applications:

Plant-based alternatives

Processed meat products

Adding cohesiveness

Lack of cohesion is quite common in vegetarian products throughout the production process or during cooking. The functional fibres are recognised as helping cohesion between the various components in the formulation (texturized proteins, vegetables, legumes, etc.). A functional performance that guarantees SWELITE™ C pea fibre by binding  water. Therefore, this helps to bind the components together, and guarantee more cohesiveness.


Shape stability during cooking

The loss of water and fat during thermal treatment  can occur regularly and lead to product shrinkage. Consumers notably do not appreciate seeing their burger shrink in front of their eyes during cooking and then finding their pan full of water. Once again SWELITE™ C pea fibre maintains the product’s initial shape and significantly reduces its shrinkage during cooking compared to other fibres.


Improved slicability

Slicing is a functional performance that is not to be neglected in some processes such as ham products. The gel obtained from NASTAR™ pea starch has good strength, and this really helps to achieve this functionality. Heating starch to a minimum of 72°C adds a gel texture to ham, which makes slicing quicker and more effective.

In addition, this performance is also good for the consumer: better looking and more homogenous sliced ham will definitely attract consumers’ attention.

Plant-based Meat Alternatives

Injected meat products

Yield improvement and cost reduction

Optimising the formulation reduces the costs of each recipe or new project in development. This functional performance depends above all on the selection of the raw materials and the ingredients that integrate these formulations. 

SWELITE™ pea fibre and NASTAR™ pea starch play an essential role in this valorisation thanks to their benefits which include water retention. This higher water holding capacity allows additional water to the recipe, and industry players can also reduce the ratios of other more costly ingredients such as meat. 

With fewer losses during the cooking process, the product’s final weight is definitely higher. Our ranges meet this need in specific applications:


Offering a good product to consumers

As an industry player, you are also concerned about the experience that the finished product offers the consumer. So you must make sure that your recipe lives up to its promises and delivers all of the taste and visual qualities. 

The SWELITE™ pea fibre and NASTAR™ pea starch ranges have all the qualities you need:

Texture improvement

Texture and taste are still real obstacles to the development of meat substitute products (source Mintel GNPD).

  • 55% of American consumers say that the texture of meat substitutes must be the same as meat.
  • 41% of Irish consumers find that meat substitutes are not attractive.
  • 24% of Canadian consumers consider the texture of meat substitutes as an important quality.

Fortunately, insoluble fibres have an ability to improve the texture of the savoury applications. SWELITE™ C pea fibre is an ideal choice in this type of application since it binds water in the product throughout the process and cooking to be released during chewing. This provides juicier texture,  a better experience during the tasting

Water migration management

During cooking

Bakery products such as puff pastry rolls with a cheese filling tend to release water and fat during cooking. These losses are captured by the puff pastry which has several consequences:

For the puff pastry increase puffiness For the cheese
  • Decrease the dry matter
  • Loss of crispiness
  • reduced volume
  • increase of dry matter
  • a drier and friable texture


SWELITE™ F  pea fibre counteracts these problems thanks to its good water retention! A functional performance that is also useful in the following applications:

Pasta fillings

Dairy specialities

Injected meat

Duration of best-before date

If the water has stabilised correctly during the time inside the finished product, there is a real reduction of water release during storage. the functional performance of a burger, injected ham, or a bakery product is achieved by adding SWELITE™  pea fibre. It is able to counteract this problem by limiting water losses in the packaging and so makes the product more attractive in applications like:

Overview of functional performances provided by our ranges


Processability improvement


Offering a good product to consumers

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