Resistant Starch Market size is set to exceed USD 12 billion by 2025; according to a new research report by Global Market Insights Inc.
Demand for healthy foods with high dietary fiber and low carbohydrate content is increasing over the globe, especially in Asia Pacific. Daily consumption of starch has been evident to provide nutrition to the body. Starch based foods provide over 60%-70% of the total energy consumed by a human body. Resistant starch is a small fraction of starch which is resistant to digestion and is fermented in large intestine by microbiota. It leads the RS to act as a fiber in body as well as lower the glucose level combined with subsequent obesity and other related ailments.
Increasing grains production will aid product manufacturing
Grains are a primary part of globally consumed staple food chain. The segment includes mainly, cereals and legumes, accounting for over 50% of RS source. Expanding grain production shows a higher potential for RS manufacturing. With increasing risk of lifestyle diseases, demand for whole grains and related high fiber products is increasing and shall subsequently boost RS consumption by 2025. As per FAO, in 2019, global cereal production is likely to exceed 2.7 billion tons. Due to this trend, manufacturers will be drawn towards cost efficient RS production in the coming future.
Browse key industry insights spread across 298 pages with 429 market data tables & 29 figures & charts from the report, “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” in detail along with the table of contents:
High commercialization rate of resistant starch type 3
Resistant starch are classified on basis of source and production process employed to increase its amylose content. RS type 3 and type 2 are the majorly commercialized RS forms. RS type 3 are gaining popularity over other resistant starch owing to cost-effective nature of the product. It accounted over 40% of the overall consumption in 2018. RS type 3 are majorly used to increase the fiber content in breads and related product. Increasing demand for healthy baking products, RS growth dynamics is poised to substantially rise in the coming years.
Position of baking products as staple food will govern growth
Resistant Starch Market for bakery applications recorded consumption over 45% in 2018. Significant rise in demand of whole wheat, gluten-free and natural products is driving factor for bakery market around the world. Emergence of packaged baked goods also witness strong growth due to their convenience. Growing bakery products demand from developing nations shall propel RS consumption in the subsequent years.
Asia Pacific will be a focal point for product demand
Asia Pacific region dominated the global resistant starch market and accounted for over 40% the overall share in 2018. China is anticipated to contribute significantly to Asia Pacific in terms of both production and consumption during the forecast period. The region is dominated by a large number of small and medium scale manufacturers, who supply resistant starch to various regions globally, such as Africa and Latin America. These trends will provide impetus for higher product demand in the region over the forecast period.
Strategic mergers & acquisitions by key companies to expand their market share
Key companies present in the resistant starch market includes Cargill, Tate & Lyle, MGP ingredients, Ingredion Incorporated, Arcadia Biosciences, Stawi Foods And Fruits Limited, Gut Garden LLC, Natural Stacks, Inc., Roquette Freres, Biome Therapeutics LLC, Sheekharr Starch Private Limited, MSPrebiotics Inc, SunOpta, Inc, and Xian Kono Chem Co., Ltd. These companies are progressively expanding their market share by strategic mergers & acquisitions. For instance, Ingredion Incorporated acquired Penford Corporation, a company based in the U.S. and deals in specialty ingredients for food and non-food applications. The acquisition will aid Ingredion to expand its capabilities to address the growing consumer trends as Penford has expertise in potato starch, non-starch texturizers (hydrocolloids), and green solutions. Ingredion also took control of Penford’s six manufacturing facilities and three research & development centers in the U.S.