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!
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 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 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. 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. 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 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: 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 and taste are still real obstacles to the development of meat substitute products (source Mintel GNPD). 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 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: 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 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: SWELITE™ is an insoluble pea fibre with competitive benefits. By bringing sensory properties and quality nutrients, SWELITE™ is the performing solution for most of savoury applications, dairy specialties and bakery fillings. From non-dairy to plant-based meat, from kids to senior, from regular composition to fortified in protein, PISANE™ is the reference pea protein you need for healthy, tasty and sustainable end-products. Suitable for both nutrition-health and plant-based products, this nutritious protein is the perfect alternative plant protein. In 3 words, PISANE™ is all about: nutrition, functionalities and sustainability. NASTAR™ is a native starch extracted from yellow pea that has a high amylose content, unique gelling and thickening properties while having a neutral taste. It can be used in a variety of applications, such as bakery, sauces, extruded products and savoury products. FIBRULINE™, chicory root fibre or chicory inulin, is an easy-to-use dietary fibre obtained from chicory roots. While being certified as a naturally-sourced ingredient, it has several health and nutritional benefits as for example fibre enrichment, improvement of digestive health and sugar and fat substitute. COSUCRA believes in the future of food. We are commited to promote a modern, healthy and sustainable nutrition by concentrating the benefits of nature in easy-to-use, integrated solutions that respect consumer choices.
Processability improvement
Reduced stickiness
Adding cohesiveness
Shape stability during cooking
Improved slicability
Yield improvement and cost reduction
Offering a good product to consumers
Texture improvement
Water migration management
During cooking
For the puff pastry increase puffiness
For the cheese
Duration of best-before date
Overview of functional performances provided by our ranges
Processability improvement
Offering a good product to consumers
SWELITE™ pea fibre ingredient's brochure
PISANE™ pea protein ingredient’s brochure
NASTAR™ pea starch ingredient's brochure
FIBRULINE™, chicory root fibre, ingredient’s brochure
COSUCRA corporate brochure