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The global resistant starch market grew at a CAGR of around 4% during 2015-2020. Resistant starch is a carbohydrate naturally found in peas, beans, lentils, plantains, whole grains, green bananas and cooked rice. It is resistant against the digestion process in the small intestine, ferments in the large intestine and acts as a prebiotic for improving healthy bacteria in the gut. It increases satiety, minimizes fat storage, improves insulin sensitivity and lowers triglyceride concentrations. Moreover, its moderate consumption assists in decreasing cholesterol levels and reducing colon cancer risk. Presently, a substantial rise in consumer preferences towards organic food products is escalating the demand for resistant starch worldwide.
As resistant starch maintains glycemic control and improves functional properties of various food items, it is widely employed in the food and beverage (F&B) industry as a thickener, texturizer and stabilizer in bread, cookies, ice cream, custard, pasta and noodles. Additionally, increasing preferences for low carbohydrate, gluten-free and high dietary fiber ready-to-eat (RTE) food products are strengthening the market growth. Besides this, the growing awareness about health benefits provided by resistant starch, such as the feeling of fullness, prevention of constipation, and better gut health, is influencing the market positively. Furthermore, the researchers are using the latest biotechnology to evaluate the environmental and genetic factors of resistant starch on crops. This, in confluence with the growing food insecurity concerns, is anticipated to increase the adoption of resistant starch in the agriculture industry to enhance the nutritional content of crop yields and meet global food needs. Looking forward, IMARC Group expects the global resistant starch market to exhibit moderate growth during the next five years.
IMARC Group provides an analysis of the key trends in each sub-segment of the global resistant starch market report, along with forecasts for growth at the global, regional and country level from 2021-2026. Our report has categorized the market based on region, source, process and application.
Breakup by Source:
Breakup by Process:
Breakup by Application:
Breakup by Region:
The competitive landscape of the industry has also been examined along with the profiles of the key players being Arcadia Biosciences Inc., Cargill Incorporated, Gut Garden LLC, Ingredion Incorporated, MGP Ingredients Inc., Natural Stacks Inc., Roquette Freres and Tate & Lyle Plc.
The global resistant starch market grew at a CAGR of around 4% during 2015-2020.
Sudden outbreak of the COVID-19 pandemic had led to the implementation of stringent lockdown regulations across several nations resulting in temporarily shutdown of numerous manufacturing units of resistant starch.
Extensive utilization of resistant starch in the food and beverage industry as a thickener, texturizer and stabilizer for preparing bread, cookies, ice cream, custard, pasta, noodles, etc., is one of the factors driving the global resistant starch market.
Based on the source, the global resistant starch market can be segmented into vegetables, grains, fruits, nuts, and others. Currently, grains hold the majority of the total market share.
Based on the application, the global resistant starch market can be divided into bakery products, confectionery, breakfast cereals, dairy products, and others. Among these, bakery products represent the largest segment.
On a regional level, the market has been classified into North America, Asia Pacific, Europe, Latin America, and Middle East and Africa, where Asia Pacific currently dominates the global market.
Some of the major players in the global resistant starch market include Arcadia Biosciences Inc., Cargill Incorporated, Gut Garden LLC, Ingredion Incorporated, MGP Ingredients Inc., Natural Stacks Inc., Roquette Freres and Tate & Lyle Plc, etc.
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