Global Starch Market to Reach 199.8 Million Metric Tons by 2030

The global market for Starch estimated at 141.8 Million Metric Tons in the year 2023, is expected to reach 199.8 Million Metric Tons by 2030, growing at a CAGR of 5.0% over the analysis period 2023-2030. Liquid Starch, one of the segments analyzed in the report, is expected to record a 5.1% CAGR and reach 118.1 Million Metric Tons by the end of the analysis period. Growth in the Native Dry Starch segment is estimated at 5.4% CAGR over the analysis period.

The U.S. Market is Estimated at 31.8 Million Metric Tons While China is Forecast to Grow at 5.8% CAGR

The Starch market in the U.S. is estimated at 31.8 Million Metric Tons in the year 2023. China, the world`s second largest economy, is forecast to reach a projected market size of 74.4 Million Metric Tons by the year 2030 trailing a CAGR of 5.8% over the analysis period 2023-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 2.6% and 3.6% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 3.3% CAGR.

Global Starch Market - Key Trends & Drivers Summarized

What Exactly Is Starch, and Where Does It Come From?

Starch is a natural carbohydrate found in many plants and is a major part of the human diet. It serves as an energy reserve for plants and is stored in various forms, including seeds, roots, and tubers. Common sources of starch include corn, potatoes, wheat, and rice. Structurally, starch is composed of two molecules, amylose and amylopectin, which differ in their molecular arrangement and impact on its properties and uses. Amylose is typically responsible for the firmness of starch gels, while amylopectin gives viscosity and stability, influencing how starch behaves during cooking and digestion. This variability makes starch incredibly versatile and useful in a multitude of industries, ranging from food production to pharmaceuticals, where it acts as a binder, thickener, and stabilizer.

How Does Starch Impact the Food Industry?

In the food industry, starch is crucial due to its role as a thickening, gelling, and stabilizing agent. It is used in products ranging from baked goods and pasta to sauces and candies. Modified starches, which are starches that have been chemically altered to enhance their performance in different applications, play a significant role in this sector. These modifications can make starches more stable against heat, acid, and shear forces during processing, which is essential for maintaining the quality and consistency of commercial food products. Additionally, resistant starches, which are not digested in the small intestine, have gained attention for their prebiotic properties and health benefits, such as improving gut health and insulin sensitivity. The versatility of starch and its derivatives in improving texture, shelf-life, and nutritional profiles of food products underscores its invaluable role in the food processing industry.

What Are the Broader Applications of Starch Beyond the Kitchen?

Beyond its culinary uses, starch has numerous applications in various other industries, demonstrating its versatility as a biopolymer. In the papermaking industry, starch is used to strengthen paper and enhance its printability. In textiles, it serves as a sizing agent that adds strength to yarns and fabrics during the weaving process. Furthermore, the pharmaceutical industry utilizes starch as an excipient, where it acts as a disintegrant and filler in tablets and capsules. Its natural origin, biodegradability, and non-toxicity also make starch a preferred material in the production of biodegradable plastics, which are becoming increasingly important as the world shifts towards more sustainable packaging solutions. These varied applications highlight starch’s broad utility across industrial domains, driven by its natural abundance and functional properties.

What Factors Are Catalyzing the Growth in the Starch Market?

The growth in the starch market is driven by several factors, including technological advancements, diversification of use cases, and changing consumer preferences. Innovations in enzyme technology and processing methods have enabled the production of starches that are better tailored to specific industrial needs, enhancing their performance in food, textiles, and pharmaceuticals. Moreover, as industries seek sustainable alternatives to synthetic materials, biodegradable starch-based plastics are seeing increased demand, especially given rising regulatory pressure and growing consumer awareness about environmental issues. Additionally, the global rise in vegan and gluten-free diets has propelled the use of starch as a substitute for gluten in baked products and as a key ingredient in vegan recipes. These drivers, coupled with the ongoing development of starches modified for enhanced health benefits, such as reduced digestibility or improved metabolic health impacts, are pushing the expansion of the starch market into new and existing markets. This expansion reflects broader trends towards healthier, more sustainable consumer products and industrial processes.