Cosucra strengthens pea protein investment with new Danish facility

16 Oct 2019 --- Having completed a €35 million (US$38.6 million) investment in the extension of its pea plant in Belgium last year, Cosucra is continuing its development in the fast-evolving market for plant-based foods with the opening of a second pea processing plant in Denmark. The project includes the renovation and upgrading of a former soybean processing plant in the port of Aarhus. The plant will be jointly operated by the current owner, AABT and Cosucra.

The facility will process local peas from the Baltic region, transported by sea-vessel to the plant. This means Cosucra is closely located to the new EU pea growing areas of Denmark, Lithuania, Poland and Sweden.

The project also aims to minimize the CO2 footprint of the process by transforming the secondary products into valuable biogas through an agreement signed with a local biogas plant.

The Danish pea processing project is part of Cosucra’s €60 million (US$66.2 million) development program to support the growth in pea protein and chicory root fiber.

“Cosucra’s commitment is to offer all consumers concerned with the future of our planet, a range of natural ingredients with better taste and excellent nutritional profile,'' says the company’s Commercial Director, Eric Bosly.

“This opening is part of a €60 million investment in Belgium and Denmark to strengthen Cosucra’s position in a booming market as the European based leader of premium pea protein and natural dietary fiber. Cosucra’s optimized energy process allows us to offer a PISANETM with a CO2 footprint of 4MT/T which is far lower than other protein alternatives. The commissioning will take place in the first half of 2020,” he adds. 

Plant-based boom
The market for plant-based products continues to be a leading food and beverage industry trend. Plant protein, and pea protein in particular, has been adopted by vegans, flexitarians and consumers looking for healthier alternatives to meat and animal-based proteins. 

The momentum in plant-based products is leading to a desire for ingredients that comply with vegetarian and vegan dietary needs. That includes an increased demand for more protein – especially from non-animal, sustainable and vegan-friendly sources.  

According to Givaudan research, the global plant protein market is expected to grow at 8 percent CAGR to US$13.7 billion by 2021. The flavors specialist further highlights that 57 percent of global consumers are actively seeking protein sources, spurring a 92 percent growth in sales of plant protein products recorded over the last year. Additionally, Innova Market Insights data notes that there has been a 45 percent average annual growth of food and beverage launches with a vegan positioning (CAGR, 2013-2017). These products increased their market penetration in Europe from 1.5 percent in 2013 to seven percent in 2017.

Within the vegan meat space, trends were also highlighted in a 2018 Innova Market Insights consumer survey which showed one in five US consumers “have eaten less meat across the past year.” Meat substitutes accounted for 14 percent of global meat launches in the first nine months of 2018, up from six percent in 2013, the market researcher reports. There has been considerable activity and innovation from new plant-based meat brands targeting opportunities for good-tasting, nutritious and sustainable options among vegetarians, vegans, meat reducers and flexitarians.

By Gaynor Selby

To contact our editorial team please email us at editorial@cnsmedia.com