Food starch is a carbohydrate derived from plants (e.g. corn, potatoes, wheat) and is used as a thickener, stabiliser or texture enhancer in food products such as sauces, soups and baked goods.
Key growth trends in the food industry
- Growing demand for starches with environmentally friendly labels, organic and natural.
- Increasing the use of resistant starch to improve gut health.
- Expanding the use of modified starch in the food industry.
- The growing popularity of plant-based alternatives to gluten-free starch.
- Increased use of tapioca starch in dairy-free products.
- Advances in enzymatic modification of starch to improve functionality.
- Growing demand for biodegradable solutions for starch-based food packaging.
- Increasing the inclusion of starch in plant-based alternatives to meat.
- Growing preference for non-GMO, environmentally friendly sources of starch ingredients.
- Expanding the use of starch in functional and fortified foods.
Resistant starch, which remains undigested as it passes through the digestive system, supports gut health by functioning as a prebiotic. With growing consumer awareness about digestive health, the growing demand for products fortified with resistant starch is driving the expansion of the food starch market.
The preference for natural and minimally processed ingredients is leading to a market shift towards clean-label starch products, in line with the clean label principle. As consumers seek more transparency and healthier food options, manufacturers are responding by offering natural starch solutions, which is driving market growth.