Global Resistant Starch Market is segmented By Type(Type 1, Type 2, Type 3, Type 4,Type 5), By Source(Vegetables, Grains, Fruits, Nuts, Others), By Application(Dairy Products, Baked Goods, Sweet Confectionery, Ready meals, Others), and By Region (North America, Latin America, Europe, Asia Pacific, Middle East, and Africa) – Share, Size, Outlook, and Opportunity Analysis, 2024-2031
Market Overview:
The global resistant starch market is growing at a CAGR of XX% during the forecast period (2024-2031).
Resistant starch is a natural fiber turned into fatty acids by gut bacteria rather than being broken down or absorbed. In the small intestine, resistant starch is not fully absorbed; instead, it travels to the large intestine, where bacteria ferment it and form short-chain fatty acids, which are beneficial to the body in various ways. Resistant starch benefits the human body by decreasing blood cholesterol and lipids while also limiting the formation of new fat cells, regulating hunger, improving insulin sensitivity and digestion, assisting in the body's rehydration process, and boosting immunity. Resistance starch also aids in the prevention of diseases such as cancer, diabetes, and heart disease and the enhancement of the immune system. Peas, beans, lentils, plantains, whole grains, green bananas, and cooked rice are all sources of resistant starch. Furthermore, moderate consumption lowers cholesterol levels and lowers the incidence of colon cancer.
Market Dynamics:
Rising awareness regarding consumption of dietary fibers to prevent health issues
The market for resistant starch is primarily driven by rising health concerns, rising disposable income, and rising population. The demand for resistant starch in the market is expanding due to trends such as the growing popularity of cereal bars among athletes and regular customers, the launch of new inventive goods, and an increase in disease awareness. Because resistant starch aids in preventing colon cancer, the diagnosis of gut pain, and the treatment of a variety of other diseases, it is an important market driver. Additionally, resistant starch is widely used in the food and beverage (F&B) sector as a thickener, texturizer, and stabilizer in bread, cookies, ice cream, custard, pasta, and noodles because it maintains glycemic control and enhances the functional qualities of numerous food items. In addition, rising consumer demand for low carbohydrate, gluten-free, and high dietary fiber ready-to-eat (RTE) foods is boosting the market growth. Aside from that, raising awareness of the health benefits of resistant starch, such as a sense of fullness, the prevention of constipation, and improved gut health, favor the market. Food processors can use resistant starch to improve the texture, processing qualities, and health advantages of various foods and beverages. Dietary fiber intake is linked to a lower risk of heart disease, type 2 diabetes, gastrointestinal diseases, hypertension, and obesity, among other things. This is strongly linked to an increase in the number of working women, growing urbanization, and improved economic conditions worldwide. People are adopting healthier lifestyles in greater numbers as they become more conscious of their food intake, quality, and advantages. Rising consumer spending on healthier and more convenient foods will provide product opportunities in most developing and developed countries. Furthermore, the researchers evaluate the environmental and genetic effects of resistant starch on crops using cutting-edge biotechnology.
Market Segmentation:
Bakery segment is expected to dominate the global resistant starch market
Based on the application, the bakery segment held the highest market revenue share of XX% in 2021. Baking items, in particular, will see a substantial increase due to the growing demand for natural, healthy, gluten-free bakery products around the world. Cookies, pies, bread, rolls, muffins, and pastries are commonly made with flour or meal obtained from grains. Due to its high nutritional content and widespread use as staple food worldwide, bread is anticipated to become the most important bakery product in the next years. In baking, it’s used to improve the nutritional value of baked goods by reducing starch digestibility.
RS type 3 is mostly utilized in bakery items and is expected to grow at a CAGR of XX percent over the projected period. Cooling starchy cooked meals such as potato, retrograded high-amylose maize starch, cornflake, and bread crust produces RS3, a retrograded non-granular starch. It is a widely commercialized type of RS that can be consumed and has the biggest market share in the bread business. With rising demand in the bakery business, product demand is predicted to rise in lockstep over the projection period.
Geographical Penetration:
Asia Pacific hold the greatest market revenue during the forecast period
Starch, particularly modified starch, is widely utilized in convenience foods popular in many Asia Pacific countries, particularly China, Japan, Australia, and South Korea. Asia Pacific is also home to the world's largest grain and fruit goods, an important role in RS's increased manufacturing capacity. By 2029, the growing spending capacity of the middle-class population will supplement product consumption with healthy foods high in dietary fiber and gluten-free content. For example, China's food starch sector is rising as convenience food consumption rises.
North America and Europe are the two regions that follow the Asia Pacific. With the growing emphasis in these countries on healthful and ready-to-eat foods, RS will be a viable alternative to traditional native starch. Asia-Pacific follows suit, with maize serving as a major source of starch production. North America is predicted to hold the largest global modified starch market. The United States is predicted to hold the largest share of the market. Maize is utilized extensively in Europe, though lesser than in other worldwide markets. This is because wheat and potato are widely employed as raw material sources to supply Europe's starch needs.
Competitive Landscape:
The global resistant starch market is fragmented. The global resistant starch market is competitive and comprises numerous regional and international competitors. Furthermore, while engaging the consumers with innovation and expansion strategies, key players capitalize on the market revenue. Apart from natural occurrences, the corporations are working on new biotechnology and mutation fronts to create new ways to produce resistant starch. Cargill foods, Arcadia Biosciences, Fruits limited, MGP ingredients, Stawi Foods and Fruits Limited, Biome Therapeutics LLC, SunOpta Inc., Sheekharr Starch Private Limited, Tate & Lyle, Penford Corporation, and Roquette Freres are among the major players in the resistant starch market. In 2005, Cargill launched an instant modified starch, which is usually called C Pulp Tex 12931. This product can improve sauces, condiments and soups and can withstand harsh processing companies. Archer Daniels Midland Company announced a long-term partnership with General Starch Limited, a leading producer of tropical starch located in Thailand. ADM will have exclusive rights to distribute GSL modified topics starch products in most European countries, as well as in the Middle East and Africa
COVID-19 Impact:
Negative impact on the global resistant starch market
The pandemic has accelerated an already growing trend of health awareness in public. The COVID-19 pandemic has put unprecedented strains on food supply networks, resulting in bottlenecks in farm labor, processing, transportation, and logistics, as well as significant demand fluctuations. The majority of these snarls result from policies enacted to stop the virus from spreading. In the face of these challenges, food supply chains have shown amazing resilience. As stockpiling behavior faded and supply networks adjusted to growing demand, grocery store shelves were restocked over time. Many research studies have recognized starch's capacity to combat COVID-19, leaving plenty of room to rebalance the starch sector even in the face of continuing COVID-19 constraints. For example, Yale University in collaboration with the University of Michigan and the University of Minnesota studied the efficacy of resistant potato starch in reducing hospitalization rates and reducing time to clinical recovery in non-hospitalized COVID-19 patients. According to the findings, the resistance potato starch (RPS) has been shown to reduce IL-6 in humans, partly due to its ability to increase butyrate levels, which reduces ACE2 receptor expression, COVID-19's main entry mechanism into epithelial lung cells.
