2019 GFF Clean Label Conference

Nastar™ and Nastar™ Instant

Functional Pea Starches

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Frank TruongGeneral Manager – COSUCRA Inc. (USA / CAD/ MEX)ftruong@cosucra.com / www.cosucra.comMobile +1 732 428 9094www.globalfoodforums.com/technology-snapshots

March 27, 2019

Founded in 1852 COSUCRA manufactures a range of plant based, clean label, sustainable and environmentally friendly solutions from natural origin yellow peas grown in France and Belgium for healthier nutrition lifestyles

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Agenda

• Commercial and Technical Characteristics

• Technical Performance in Prototype Concepts

• Summary

The high potential of yellow peas to meet consumer preferences for plant based, clean label & healthier nutrition

An optimized composition► Low fat content► Cholesterol-free

Nastar™: A promising functional pea starch (20%+ volume CAGR from 2017 to 2025)

Nastar™Pregelatinized starch highest

gel strength vs. other pregel

starches

White powder and Neutral in

taste

Lower Gelatinization

temperature vs. most starches (lower energy

costs)

The perfect solution for “free from”

& vegan products

Highest gel strength in high heat

treatment & high shear processing

Non-GMO Project

Verified (clean label), Kosher

& Halal certified

Highest amylose

content vs. all other

starch sources

Nastar™ (Native) & Nastar™ Instant

(Pregelatinized) Functional Pea

starches

Introducing Nastar™…a natural origin, highly functional plant based native pea starch made from yellow peas

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• The processing of yellow peas grown in France and Belgium is based on a proprietary physical

water process using NO organic solvents nor hexane in COSUCRA’s Belgium plant

• A chemical free process with neutral taste and colour…Non-GMO Project Verified registered

• Nastar™ composition:

➢ Carbohydrates: 99% +/- 1%

➢ Ash: max 0.2%; Solids: 90% +/- 2%

➢ Particle Size: < 250µm

• Nastar™ Instant (pre-gel version < 200µm) is achieved

after heat treatment and drying of the native starch.

It is pregelatinised by physical treatment (NOT

modified and clean label) and cold gelling.

• After heat treatment, Nastar™ Instant provides even

stronger gel strength than that of Nastar™

• Syneresis due to retrogradation is strongly reduced

for Nastar™ Instant when compared to that of

Nastar™

• Labelled as “pea starch”

Nastar™ Applications…very versatile pea starch

Pasta -Noodles Biscuits

Extrudedsnacks

Meat applications

Vegetarian spreads Surimi

CheeseDessertcream

SoupsSauce in powder

mix

Nastar™ has very high amylose %...resulting in highest gel strength in high heat treatment/high shear conditions vs. all other starches

Nastar™ Potato TapiocaDent Corn

Waxy Corn

Rice Wheat

Size (µm) 5-35 15-100 5-25 5-25 5-25 1-3 2-38

% amylose 50-55 22 15-18 5-25 <1 15-35 23-27

Nastar™ Potato Dent Corn Waxy Corn Rice Wheat

GelatinizationTemperature(Celsius)

60 - 68 58 - 65 62 - 80 63 - 72 65-82 52 - 85

Maximum viscosity on heating

+ ++++ ++ +++ N/A +

Gelation on cooling

++++ + ++ - N/A ++

Texture Short Long Short Long N/A Short

Nastar™ viscosity increases over time…highest of all starches

• Brabender analysis – Comparison to other native starches

© Cosucra

0

50

100

150

200

250

300

350

B.U

. (x

10

)

Time (min.)

T° Waxy Maize Wheat Potato Nastar Maize

Viscosity remains rather

weak

NASTAR™ viscosity increases

during cooling

Nastar™ has highest gel strength from impact of high heat treatment and high shear processing vs. all other starches

0

100

200

300

400

500

600

700

Nastar Native maize starch Native wheat starch Potato starch

Fo

rce

(g

)

Gel strength of starches depending on heat treatment

72°C / 20 min

80°C / 20 min

90°C / 20 min

0

100

200

300

400

Nastar Native maize starch Native wheat starch Potato starch

Fo

rce

(g

)

Effect of high shear on gel strength

80°C/20 min

80°C/20 min + high shear (UT)

Nastar™ Instant has highest gel strength from impact of high heat treatment/high shear processing vs. all other pre-gel starches

❑ Nastar™ Instant gel strength improves even in increasing heat treatment temperatures

❑ Nastar™ Instant gel strength improves even in increasing heat treatment temperatures and high shear

Nastar™ Instant has higher gel strength vs. Nastar™ from impact of high heat treatment and high shear processing conditions

❑ Nastar™ Instant gel strength improves even in increasing heat treatment temperatures as compared to Nastar™

❑ Nastar™ Instant gel strength improves even in increasing heat treatment temperatures and high shear as compared to Nastar™

Cereal Applications with Nastar™…expansion is improved with cost reduction and firmer/crunchier texture

Technical Benefits

✓ By adding Nastar™, expansion is improved and cost is reduced✓ Slight adaptation of the process parameter : screw speed is slightly increased✓ Final products are very close to the control in diameter and density. They are slightly firmer and crunchier. They resist well to milk immersion

Gluten Free Biscuit Applications with Nastar™…very good dough structure and good spreadability

INGREDIENTS NASTAR

NASTAR® 23.0POTATO STARCH 20.5WATER 17.0MARGARINE 12.0ICING SUGAR 10.5PISANE® B9 5.5GLUCOSE SYRUP (38DE) 5.0RICE STARCH 5.0VITAMINS MIX 1.0AMMONIUM BICARBONATE 0.3SUNFLOWER LECITHIN 0.1VANILLIN 0.1

TOTAL 100.0

▪ Nastar™ provides a very good dough texture and good spreadabilityin the oven

▪ Nastar™ is providing an excellent texture…brings structure and a good melting in mouth

Nutritional Benefits

✓ Gluten-free

✓ Dairy-free

✓ Egg-free

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SUMMARY

❑ Consumer demand for foods with simpler, more transparent labels continues to grow…1 in 4 new product launches have a clean label claim

❑ Nastar™ and Nastar™ Instant can help you develop great tasting foods without compromising quality as they both provide highest gel strength withstanding high heat treatment and high shear processing conditions vs. all other starch sources (dent corn, waxy corn, tapioca, potato, wheat, rice)

❑ Nastar™ and Nastar™ Instant is backed by COSUCRA’s recent completion of its EUR 35 million expansion during 2018 to increase capacity of its pea plant in Belgium

Source: Mintel GNPD

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APPENDIX

Changing Consumer Preferences Driving NPD for Clean Label Launches

As the term "natural" is undefined in the USA", brands have shifted to using more specific claims, such as organic, all natural or GMO free, to position a natural origin image.

Source: Mintel GNPD

of USA respondents agree

the fewer ingredients a

product has, the healthier it is

62%

of Canadian female

respondents agree a food is

unhealthy if it has artificial

ingredients

36%

Clean Label positioning of native starches will help drive the needfor increased technical functionality

Source: Mintel GNPD

❑ The demand for native starches continues to drive NPD with consumersseeking added technicalfunctionality for native starches

❑ Top 5 categories withhighest usage of native starches from 2013 to 2018:➢ Prepared Meals➢ Bakery➢ Soup➢ Snacks➢ Breakfast Cereal

Founded in 1852 COSUCRA manufactures a range of plant based, clean label, sustainable and environmentally friendly solutions from natural origin yellow peas grown in France and Belgium for healthier nutrition lifestyles

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