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A supplies innovative food ingredients from sources: chicory and pea. The company’s is to support the food transition into healthy and sustainable nutrition. CEO Eric scussed COSUCRA’s ingredient options and y support a more sustainable future, in ation with Antonia Cole.
The health of people and the planet has become a central global concern, CEO Eric Bosly commented: “Here at COSUCRA, we are working to transform the food market to focus on nutrition, quality and sustainability. Our chicory root and yellow pea ingredients harness the best of nature with modern technology, proposing a more sustainable vision of food.”
COSUCRA’s long history began in 1852 in the village of Warcoing, Belgium, extracting sugar from beets. As society has evolved, the necessity for innovative ingredients has grown. The company has adapted with the market, leading it to now specialise in the processing of chicory root and yellow pea.
With a factory dedicated to each ingredient, the company’s advanced and sustainable agricultural techniques are providing consumers with alternative food options. These are better for both personal health and the environment. Within COSUCRA’s operations there are over 350 employees, 10% of whom are dedicated exclusively to research and development.
An ever-evolving market, the plant-based sector has grown significantly in recent years and is set to continue. COSUCRA is already a key player in this sector with high-protein and -fibre ingredients, but its R&D team are continuously striving to achieve more effective ways to serve consumer needs.
“We’ve invested more than €80 million into pea plant production,” said Mr Bosly. “It’s a fantastic, high-protein ingredient with so much potential. As plant-based markets continue to grow, it is essential that we increase capacity so that we can effectively serve the industry.”
COSUCRA I PROFILE
Future of food
Yellow pea is a valuable resource that consists of approximately 25% protein content, alongside fibre and starch. Respective to these three components, COSUCRA processes yellow pea into three ingredients: PISANE™, pea protein SWELITE™, pea fibre and NASTAR™, native pea starch.
Pea fibre is an effective nutritional and functional resource, whereas pea starch acts as a unique gelling and thickening agent. However, the most significant ingredient from the yellow pea is protein, which COSUCRA refines into isolate pea protein of more than 85% purity.
“Yellow pea is not only a healthy alternative for consumers, but also the future of sustainable food production,” explained Mr Bosly. “In comparison to one gram of beef protein, it takes 70 times fewer greenhouse gas emission to produce one gram of pea protein. This is a solution to our climate concerns: environmentally conscious food production.
“If we, as a society, want to fight climate change and ensure a future for our planet, then we need to reduce meat consumption. On average, people consume 1kg of meat per week, when we only need 200g per week. Offering protein alternatives, like yellow pea, means that consumers can easily alter their diets to minimise environmental impacts.”
In terms of farming, COSUCRA engages in sustainable practices. The factories’ close vicinity to l’Escaut (the Scheldt River) means crops can be transported via barges. This method accounts for over 75% of transportation, greatly reducing the company’s carbon footprint.
Furthermore, nitrogen fertiliser is not needed in crop production, which mitigates large amounts of potential pollution. As yellow pea is a pulse, it is able to take nitrogen from the air and convert it into nitrate in the soil, allowing it to grow.
COSUCRA engages in regenerative agricultural approaches, aiming to improve soil health, manage water usage and protect biodiversity. The limited use of fertilisers, as well as carbon sequestration techniques, both contribute to the protection of the environment through farming.
Field to factory
Regenerative agriculture also applies to COSUCRA’s production of chicory root. The plant’s origins date back to over 5,000 years ago in the Mediterranean region, where it was used for health properties. In 1986, COSUCRA began the innovative process of extracting inulin from the chicory root. This gave a range of soluble dietary fibres, which can act as a sugar
COSUCRA CEO ,ERICBOSLY
substitute or simply be used for nutritional benefits. Today, the company distributes chicory root fibre in two forms: FIBRULINE™ (chicory root fibre, inulin) and FIBRULOSE™ (chicory root fibre, oligofructose).
As the components extracted from chicory root are fibres, they are not digested and are instead fermented in the gut. This facilitates the growth of good bacteria in consumers, improving immunity and overall health. Additionally, inulin is a functional ingredient that can replace sugar in foods and create a low-calorie alternative.
The concentration of inulin in chicory root is over 17%, Mr Bosly continued: “We utilise a process called hot water diffusion to extract inulin from chicory root. This is a similar pro cedure to the extraction of sugar from beets, where we began as a company.
“To produce inulin, we first obtain a liquid concentrate from the chicory root, then we refine it into powder- or liquid-form fibre. This is a gentle process that upholds our high standards of environmental protection. Overall, the production of chicory root is low-carbon and environmentally conscious. Implementing sustainable
farming into more ingredients is what will set us all on the right course to prevent climate change.”
Ethical ecosystem
The company partners with over 400 local farmers, building relationships in which increased yields of high-quality chicory roots can be produced, whilst adapting to climate change and contributing to the reduction of greenhouse gases.
COSUCRA has been building up these relationships with farmers for decades, in addition to relationships with suppliers of technical equipment. As technology, and the company, continues to rapidly evolve, it is important for COSUCRA to stay ahead of industry developments.
One notable relationship is with Gaudfrin, specialists in equipment for separating liquids and solids, according to Mr Bosly: “The Gaudfrin team listens to our most specific needs. Their professionalism combined with their flexibility enabled us to seek out the most cuttingedge optimisations related to our business. Our excellent collaboration leads us straight to success.”
GEA
GEA is one of the world’s largest systems suppliers for the food, beverage and pharmaceutical sectors.
With technology-leading centrifugal separation, GEA supports plant-based protein producers by offering maximum raw material extraction in terms of yield, protein quality and by-product value.
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COSUCRA
These partnerships allow the company to lead the transition into sustainable food production and remain at the forefront of innovation, Mr Bosly commented: “We work with not only our suppliers, but our customers too, to develop new products for the market. Through collaboration, we are creating products that are both sustainable and healthy. This is the core purpose of COSUCRA.”
To meet its sustainability commitments, the company has this year launched a €150 million investment programme to drastically reduce the use of natural gas in operations.
COSUCRA hopes to cut its carbon footprint by 50% through this investment within the next three years. The company is also aiming to have 50% of raw material come from sustainable agriculture and to reduce water usage.
“It’s essential for us to have these targets as something to collectively work towards,” explained Mr Bosly, in conclusion. “Everyone within the COSUCRA team, as well as our partners and suppliers, are extremely driven and talented. This creates a wonderful atmosphere for innovation. I love to hear new ideas and see them come together, contributing to the health of people and the planet.” n
