2019 gff clean label conference nastar™ and nastar™ instant
TRANSCRIPT
2019 GFF Clean Label Conference
Nastar™ and Nastar™ Instant
Functional Pea Starches
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Frank TruongGeneral Manager – COSUCRA Inc. (USA / CAD/ MEX)[email protected] / 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
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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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