The scope of our recent study on the "Resistant Starch Market Forecast to 2031 - Global Analysis - by Form, Type, Application, and Geography" includes the factors fueling the resistant starch market growth, revenue estimation, and forecast, market share analysis, and the identification of significant market players and their key developments.
The resistant starch market size was valued at US$ 13.69 billion in 2023 and is projected to reach US$ 21.96 billion; it is estimated to register a CAGR of 6.1% from 2023 to 2031.
Resistant starch is a type of dietary fiber, defined as the total amount of starch and the products of starch degradation that resist digestion in the small intestine of a person. Resistant starch is a dietary fiber and can be used to replace digestible starch in foods. In bakery food, it is used to improve the nutritional value of baked goods by reducing starch digestibility. Resistant starch is extracted from various sources such as wheat starch, oats, raw potato starch, legumes, green bananas, high-maize flour, and retrograded starches. Further, resistant starch as a prebiotic dietary helps to control the development of obesity. Resistant starch is a potential prebiotic, a non-digestible food ingredient that stimulates the growth and activity of gut microorganisms.
The global food industry is growing tremendously owing to rising population, changing lifestyles, increasing per capita income, and surging demand for convenience food. According to the data published by the United States Department of Agriculture (USDA), in 2022, households with the lowest income spent an average of US$ 5,090 on food (representing 31.2% of income), while households with the highest income spent an average of US$ 15,713 on food (representing 8.0% of income) in the US. Further, various food and beverage products are made from clean label ingredients such as resistant starch extracted from banana, potato, grains, and cassava starch. Resistant starch is also used in food and beverages as additives to lower glycemic value and calorific value quality in baked food products, confectioneries, dairy products, thick beverages, savory snacks, sweets, sauces, and mayonnaise.
The growing population worldwide is increasing the demand for food and beverages. According to the United Nations, the global population is projected to reach 8.5 billion by 2030. There has been a substantial increase in demand for ready-to-eat or convenience food and beverage products due to increasingly busy lifestyles and a surge in the working population in developing countries such as India and China. Further, the manufacturers are also developing products that meet the changing consumer requirements for different food and beverage products, especially clean-label, gluten-free, vegan, non-GMO, and plant-based products. For instance, Roquette Fr