Home > Food, Nutrition & Animal Feed > Resistant Starch Market

Resistant Starch Market Size By Source (Grains, Vegetables), By Product (RS1, RS2, RS3, RS4, RS5), By Application (Dairy Products, Bakery Products, Sugar Confections, Convenience Foods), Industry Analysis Report, Application Development Potential, Price Trends, Competitive Market Share & Forecast, 2019 – 2025

  • Report ID: GMI2348
  • Published Date: Oct 2019
  • Report Format: PDF

Industry Trends

Global Resistant Starch market size was more than USD 8.4 billion in 2018 and will witness 6.1% CAGR during the forecast timespan.

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Starch is a complex type of carbohydrates, which releases glucose on digestion and acts as energy source to the body. Resistant starch is a nondigestible fraction of the starch, that results in bacterial fermentation and related health benefits due to its low glycemic index and lower amount of carbohydrate content.

Increasing requirement for low carbohydrate, gluten free and dietary fibers content in bakery food products in Asia Pacific will push the resistant starch consumption over the forecast period. In food industry, starches are used mainly as a thickeners, texturizers and stabilizers in products such as breads, cookies, ice cream, custard, pastas, noodles, etc. Consumer propensity for healthy food is driving the food manufacturers to replace the conventional rapid and slow digesting starch with resistant starch, that function as a dietary fibers. RS are increasingly gaining interest of scientists, industry players and consumers on account of its use as dietary fibers and various health advantages, which is expected to boost the product requirement over the forecast period.

Resistant starch has low glycemic index, which makes it an appropriate substance to protect people against stroke, hypertension, coronary heart disease, obesity and especially type 2 diabetes. Growth of type 2 diabetes has been a cause of concern over the globe. As per the International Diabetes Federation (IDF), in 2017, about 45.5 million adults aged between 20-29 years were observed to be suffering with diabetes in the North America and Caribbean region. The figure is projected to expand by over more than one third by 2030. Public health nutrition messages that emphasizes on higher fiber intakes and additionally, underline resistant starch use may result in enhanced public health results. In turn, it will aid in the usage of RS over the forecast period.

Grains are the main source of resistant starch

RS is segmented on the basis of the source from which the product is derived, that includes, grains, vegetables, and others. Grains are small, hard and dry seeds that are harvested for human consumptions. They are normally divided into cereals and legumes. Grains such as sorghum, wheat, rice, beans, peas and lentils are mainly used at for producing resistant starch. Rice, wheat and legumes have a higher amylose content, which is processed to better the quality of resistant starch. With increased production of grains in Asia Pacific, the RS consumption is expected to grow substantially at an impressive rate over the forecast period. Grains accounted for over 45% of the overall sources used in producing RS.

Superior characteristics of resistant starch type 3

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Starches are normally divided on the basis of their ability of digest in intestine, at colon end. It includes mainly, rapidly digestive starch (RDS), slow digestive starch (SDS) and resistant starch (RS). RS are also a different substance from commonly used native and modified starch. RS are segregated into type 1, type 2, type 3, type 4, and type 5. RS type 3 are largely used in bakery products and will observe a highest inclination of 6.4% CAGR over the forecast period. RS3 is a retrograded non-granular starch, formed by cooling the starchy cooked foods such as potato, retrograded high-amylo maize starch, corn flake, and bread crust. It is a highly commercialized type of RS available for consumption has the largest application share in bakery industry. With increasing demand for bakery industry, the product requirement is expected to grow correspondingly over the forecast timeframe.

Increasing consumption of bakery products

In terms of applications, resistant starch market is segregated into dairy products, bakery products, sugar confections, and convenience foods. Among these, bakery products shall witness significant growth due to increasing requirement of natural, healthy, gluten free bakery products around the world. Bakery products includes cookies, pies, bread, rolls, muffins, and pastries are usually prepared from flour or meal derived from some form of grain. Breads are likely to become the most important type of bakery products in coming years due to its high nutritional value and prevalence as staple food around the world. Other than bakery products, dairy products likely to witness strong growth during forecast period. This growth is highly associated with rising urban population, value associated with products and new product development by key players in the business.

Rising awareness regarding dietary fibers to prevent health issues in APAC

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Starch, especially modified starch, is largely used in ready-made convenience food, which finds huge consumption from many Asia Pacific countries especially China, Japan, Australia and South Korea. Asia Pacific is also a home to largest grain and fruit products, a necessary factor for the higher manufacturing capacity of RS. Growing spending capacity of middle class population to afford healthy foods, rich with dietary fibers and gluten free content will complement product consumption by 2025. For instance, China’s food starch industry is booming due to increasing consumption of convenience food. Asia Pacific is followed by North America and Europe respectively. With increasing impetus on healthy & readymade food in these countries, RS will be a suitable substitute to conventional native starch.

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Adoption of cost-efficient production process

A new technology was recently developed to produce resistant starch using amylose lipid complex by treating granular HA7 starch with debranching enzyme, followed by complex formation with fatty acids. Adoption of such technology will greatly influence the production cost and subsequently the product cost.  Notable industry players in resistant starch market include Ingredion Incorporated, Cargill, MGP ingredients, Tate & Lyle, etc. among other players. RS is moderately fragmented and will be growing at a steady rate over the forecast period. The main reason behind this trend will be the continual use of conventional starches in the food products. Growing awareness and cost-efficient production method will result in lowering product prices. It will aid the product expansion over the forecast period.

Authors: Kiran Pulidindi, Sayan Mukherjee

Frequently Asked Questions (FAQ) :

RS is used as a dietary fiber as it has a low glycemic index, and helps people suffering from hypertension, obesity, diabetes, etc., which will boost the requirement of resistant starch worldwide
APAC holds a lot of potential for RS on account of increasing affordability of consumers who are spending more on healthy, dietary fiber-based foods.
Grains such as rice, legumes, and wheat possess a lot of amylose, which can be processed to enhance the quality of resistant starch, thereby augmenting grain-based resistant starch market.
Increasing demand for healthy, gluten-free, and natural baked goods will ensure that the bakery sector emerges as a popular application segment for RS industry.

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  • Base Year: 2018
  • Companies covered: 12
  • Tables & Figures: 458
  • Countries covered: 19
  • Pages: 298
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