N/A
Loading page data
Please wait a moment
Search Report
Loading page data
Please wait a moment
Starch is a white, granular, organic chemical that almost all plant life produces and stores as a source of energy. Starch has been in use in food manufacturing for many years. Specialty starches, on the other hand, are specifically modified versions of starches, sometime to suit a specific processing requirement. Specialty starches are used in food products for multiple purposes such as stabilizing, thickening etc.
The need for specialty starches arose from the need for a higher level of versatility. Starch, although very versatile in nature, has lower solubility in water and restricts manufacturing processes to its own physical properties. As multiple food products require specialty starch for a versatile range of food products, the market value of specialty starches has only been skyrocketed in recent years.
The need for specialty starches is also pushed forward by various health and food trends globally. For example the trend for a specific source of specialty starch such as tapioca starch, or potato starch or other sources, depending upon the perception of the consumer towards the specialty starches.
This trend for food product also follows in processed foodstuff, fast food trends such as gluten-free food products and additive free food products have forced manufacturers to opt for specialty starches as the means to provide specific organoleptic properties to the food products.
Specialty starches are used in baked goods and confectionaries to provide crispier texture, proper flavor release, consistency etc. With evolving consumer needs for unique sensory experiences in processed foodstuff, specialty starches have been a crucial ingredient in the food and beverages market.
Thes market placement for specialty starches is mainly focused towards companies trying to reformulate products that will appeal to the consumers with rising concerns about label simplification, obesity issues and issues with nutritional content.
Fat and dairy both have recently been a topic of discussion and an ingredient of exclusion from many food products, as people opt to go dairy free and look for fat-free products on the shelves. This has left multiple food manufacturers searching for a substitute for both the ingredient, the answer to which inevitably is specialty starches.
These specialty starches mimic the mouthfeel and texture of fat in a food product, effectively eliminating the stringent need for fat as an ingredient. This effective method of substitution has led to specialty starches being the ingredient of choice when it comes to product reformulation that is positioned with the consumer interest in mind.
Some of the key players in the global specialty starches market are Cargill, Incorporated, Archer Daniels Midland Company, Ingredion Incorporated, KMC Kartoffelmelcentralen A.M.B.A, Tate & Lyle PLC, Roquette Frères Company, The cooperative Avebe U.A., China Essence Group Ltd., The Agrana Group, Emsland-Starke GmbH, Global Bio-Chem Technology Group Company Limited Etc.
The opportunities for market entrants as well as established market players in the specialty starches market are plentiful in the food and beverages industry globally. The demand for specialty products with rewarding sensory experiences is on the rise and food industries across the regions have adapted to the trend.
This has certainly increased the demand for specialty starches worldwide and will continue to influence the market in a positive manner. Some of the market players are even trying to develop native specialty starches, in an effort to provide all the processing benefits of a specialty starch ingredient but at the same time provide the clean label advantages. So the opportunities are also present in research and development of propriety starches, along with the opportunities present in the trade of existing specialty starches.
