The global resistant starch sector is estimated to be worth USD 11.9 billion in 2024 and is projected to reach a value of USD 19.7 billion by 2034, expanding at a CAGR of 6.6% over the assessment period of 2024 to 2034
The resistant starch market is witnessing significant growth driven by increasing consumer awareness of its health benefits and its versatile applications across various food sectors.
Resistant starch, a type of starch that escapes digestion in the small intestine and functions similarly to dietary fiber, is gaining traction for its potential to promote digestive health, manage blood sugar levels, and support weight management. As consumers become more health-conscious, there is a growing demand for foods and ingredients that offer functional benefits beyond basic nutrition.
For example, companies like Ingredion have capitalized on this trend by developing innovative resistant starch products such as NOVELOSE®. This resistant starch, derived from corn or potatoes, is utilized in a wide array of food products including bakery goods, snacks, and dairy items. Its incorporation not only enhances the nutritional profile of these foods by increasing fiber content but also contributes to improved texture and shelf life.
The versatility of resistant starch makes it a favored ingredient among food manufacturers aiming to meet the evolving preferences of health-conscious consumers seeking dietary solutions that support overall well-being.
| Attributes | Description |
|---|---|
| Estimated Global Resistant Starch Size (2024E) | USD 6.6 billion |
| Projected Global Resistant Starch Value (2034F) | USD 11.9 billion |
| Value-based CAGR (2024 to 2034) | 8% |
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The table below shows a comparison of the changing CAGR between the base year, 2023, and the current year, 2024 for the global Resistant Starch market. This examination discloses the main changes in how a market is working and shows revenue realization patterns which gives stakeholders a better understanding of what this growth trajectory will be like for one year. The first half (H1) is from January through June while the second half (H2) comprises July through December.
| Particular | Value CAGR |
|---|---|
| H1 2023 | 5.7% (2023 to 2033) |
| H2 2023 | 5.8% (2023 to 2033) |
| H1 2024 | 6.4% (2024 to 2034) |
| H2 2024 | 6.6% (2024 to 2034) |
The above table shows the anticipated CAGR in the global Resistant Starch market for a semi-annual interval between 2024 and 2034. The business is likely to grow at a CAGR of 5.7% in H1 2023, then the growth rate may be a little bit faster at 5.8% in H2 of the same year. Moving into the year 2024, CAGR is expected to slightly increase to 6.4% in H1 and remain somewhat steady at 6.6% in H2.In the first half (H1 2024) there was a slight increase in BPS while during the second half (H2 2024), there was a rise in BPS.
Rising health preference for low-calorie, low-glycemic, and high-fiber food products
Consumers are actively looking for food options that support their health and wellness goals, such as weight management and blood sugar regulation. Resistant starch, with its ability to provide dietary fiber and its low glycemic impact, has become an attractive ingredient for manufacturers looking to cater to this health-conscious consumer base.
For example, companies like The Brooklyn Creamery have launched 'guilt-free' ice creams that contain 60% less fat, 50% fewer calories, and 35% more protein than regular ice creams, leveraging the benefits of resistant starch.
Nestlé has expanded its presence in the frozen foods market with its 'Life Cuisine' line, which includes low-carb and gluten-free options to meet the evolving dietary preferences of consumers. These product innovations demonstrate how resistant leading food manufacturers are utilizing starch to develop healthier, low-calorie, and high-fiber alternatives that resonate with health-conscious consumers
Increasing adoption of resistant starch in bakery, confectionery, and dairy products to enhance nutritional profile and improve texture.
Manufacturers are increasingly adopting resistant starch to enhance the nutritional profile and improve the texture of bakery, confectionery, and dairy products.
Bakery products, such as bread, cookies, and muffins, are a major application area for resistant starch. Companies like Bimbo Bakeries USA have launched resistant starch-enriched bread under their Sara Lee brand, providing consumers with a healthier alternative without compromising on taste or texture.
In the confectionery products, Mars Wrigley has introduced M&M's Protein, which contains resistant starch to boost the protein content and provide a more filling snack option. Similarly, Danone has incorporated resistant starch in its Activia yogurt line to enhance the fiber content and promote gut health. These product innovations demonstrate how leading food manufacturers are leveraging resistant starch to develop healthier and more nutritious bakery, confectionery, and dairy products that appeal to consumers.
Increasing mergers, acquisitions, and strategic partnerships among industry
The resistant starch market has witnessed a surge in mergers, acquisitions, and strategic partnerships among industry players as they seek to strengthen their market position and expand their product portfolios.
One notable example is the acquisition of Tate & Lyle's primary products business by KP Snacks, a subsidiary of Kellogg Company, in 2022. This strategic move allowed Kellogg to bolster its presence in the modified starch market, which includes resistant starch, and gain access to Tate & Lyle's extensive product portfolio and manufacturing capabilities.
Similarly, Ingredion, a leading global ingredient solutions provider, acquired Western Polymer Corporation in 2021 to enhance its resistant starch offerings and better serve the growing demand for clean-label, functional ingredients in the food and beverage industry.
These types of acquisitions and partnerships enable industry players to leverage each other's expertise, technology, and market reach, allowing them to develop innovative resistant starch-based products and cater to the evolving needs of health-conscious consumers. By combining resources and capabilities, these companies can also achieve greater economies of scale, improve operational efficiency, and strengthen their competitive positioning in the global resistant starch market.
Principal Consultant
Global resistant starch sales increased at a CAGR of 5.7% from 2019 to 2023. For the next ten years (2024 to 2034), projections are that expenditure on resistant starch will rise at 6.6% CAGR
From 2019 to 2023, sales of resistant starch were propelled by rising demand for functional foods that promote digestive health and manage blood sugar levels. Key regions such as North America, Europe, and Asia-Pacific contributed significantly to market expansion, with manufacturers and food processors increasingly incorporating resistant starch into a variety of products including bakery items, cereals, dairy products, and beverages.
From 2024 to 2034, Consumer preferences for natural and healthy ingredients are anticipated to drive further adoption across various regions, including emerging markets in Latin America, the Middle East, and Africa. Regulatory support and sustainability initiatives are also likely to play pivotal roles in shaping market dynamics, ensuring a conducive environment for growth in the resistant starch sector throughout the forecast period.
The resistant starch industry exhibits a tiered structure, featuring organized and unorganized players, fostering a diverse range of products and strategies tailored to different consumer demands and geographic regions.
At the top of this structure, Tier 1 comprises large multinational corporations like Cargill, Incorporated, Ingredion Incorporated, MGP Ingredients, and Tate & Lyle Plceach holding between (5 to 15%) of the market share.
These organizations take control of the sector because of their wide-range production capacities, cutting-edge technology base, and all-inclusive product portfolios. These firms conform to strict regulatory measures and have strong distribution channels which helps them capture large sections of the global market share as well.
The presence of big, medium-sized, and small businesses in the resistant starch substitute industry fosters a vibrant atmosphere for trade where companies thrive competitively against each other. This variety encourages progressiveness as well as creates a wide range of products that meet various requirements globally.
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This section offers a comprehensive evaluation of three interrelated industries: The global starch-derived fiber Market, the global food starch market, and the global bakery ingredient market. It divides the unique characteristics of each business, encompassing their respective CAGRs and sales in 2023 while also delving into the pivotal factors that exert influence on their growth trajectories.
Starch-Derived Fiber Industry Assessment:
Increasing demand for starch-derived fiber due to rising-based diets, preference for non-animal sources, and trends towards low-fat, low-calorie products reflect shifting consumer health consciousness and dietary preferences.
| Attributes | Description |
|---|---|
| Related Filed | Starch-Derived Fiber |
| CAGR (2024 to 2034) | 5.4% |
| Value (2024) | USD 62 billion |
| Growth Factor | The rising acceptance of based diets, which are frequently high in fiber |
| Opportunity | Customers are looking for starch produced from non-animal sources. |
| Key Trends | Growing demand for low-fat and low-calorie product trends |
Food Starch Industry Assessment:
The food starch market is witnessing heightened demand for clean-label ingredients amidst a growing emphasis on sustainability. Manufacturers are prioritizing environmentally friendly practices to meet consumer preferences for transparency and ethical sourcing.
| Attributes | Description |
|---|---|
| Related Field | Food Starch |
| CAGR (2024 to 2034) | 3% |
| Value (2024) | USD 21.5 billion |
| Growth Factor | Consumers also prefer gluten-free products, which are expected to push food starch demand across the globe |
| Opportunity | Increased demand for clean-label ingredients in food |
| Key Trends | The rising focus on sustainability and environmentally friendly practices in the food industry |
Bakery Ingredient Industry Assessment:
The bakery ingredients market is expanding with increased demand for everyday baked goods. Innovations in bakery ingredients are enhancing textures and formulations, spurred by chef-led experimentation to create new culinary delights
| Attributes | Description |
|---|---|
| Related Filed | Bakery Ingredient |
| CAGR (2024 to 2034) | 6.7% |
| Value (2024) | USD 19,059.8 million |
| Growth Factor | Growing demand for baked products used for daily purposes |
| Opportunity | Research and innovation in the bakery to introduce even better bakery ingredients for improved texture and formulation |
| Key Trends | Rising experimentation by chefs to develop new delicacies |
The following table shows the estimated growth rates of the top three markets. The United States and Germany are set to exhibit high Resistant Starch consumption, recording CAGRs of 4.6% and 5.1%, respectively, through 2034.
| Countries | CAGR 2024 to 2034 |
|---|---|
| United States | 4.6% |
| Germany | 5.1% |
| Japan | 7.5% |
| China | 8.9% |
| India | 9.4% |
The sector for Resistant Starch in the United States is projected to exhibit a CAGR of 4.6% during the assessment period. By 2034, revenue from the sales of resistant starch in the country is expected to reach USD 4.8 billion
In the United States, the demand for resistant starch is being propelled by its high amylose content and dietary fiber benefits. Amylose is a type of starch that resists digestion in the small intestine, contributing to its role as a dietary fiber. This characteristic makes resistant starch appealing to health-conscious consumers seeking to improve digestive health and manage weight.
For instance, Ingredion, a prominent ingredient solutions company, has been at the forefront of developing and promoting high-amylose-resistant starches. Their product, NOVELOSE® 3490, derived from corn, is known for its high amylose content and is widely used in various food applications such as baked goods and snacks.
The above example illustrates how companies are leveraging high amylose content to meet the growing demand for dietary fibers that offer health benefits beyond basic nutrition. As awareness grows and research continues to support its benefits, the sale of high-amylose-resistant starch is expected to expand further in the United States.
Starch demand in Germany is calculated to rise at a value CAGR of 5.1% during the forecast period 2024 to 2034. By 2034, Germany is expected to account for 22% of resistant starch sales in Europe
In Germany, there has been a notable increase in the usage of resistant starch in dairy products, which is significantly boosting sales in this sector. Resistant starch offers functional benefits such as improved texture, stability, and nutritional enhancement without compromising taste. This appeal has led dairy manufacturers to incorporate resistant starch into a variety of products including yogurts, ice creams, and dairy-based beverages.
For example, BENEO, a leading supplier of functional ingredients, has introduced a range of resistant starches derived from natural sources like corn and potatoes. Their products, such as BENEO-Remyline RS4, are specifically designed for use in dairy applications to enhance fiber content and improve digestive health benefits. This strategic use of resistant starch in dairy aligns with consumer preferences for healthier options and supports manufacturers in meeting regulatory requirements for nutritional claims
Consumption of resistant starch in India is projected to increase at a value CAGR of 9.4% over the next ten years. By 2034, the business size is forecasted to reach USD 2.5 billion, with India expected to account for a value share of 22.5% in South Asia.
In India, the growing demand for low FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols) certified products is driving the production and adoption of resistant starch. Low FODMAP diets are gaining popularity among individuals with digestive sensitivities such as irritable bowel syndrome (IBS), as they help reduce symptoms like bloating and discomfort.
Resistant starch, being a type of carbohydrate that resists digestion and fermentation in the gut, is suitable for low FODMAP diets. This has prompted manufacturers in India to develop and certify their resistant starch products as low FODMAP, catering to this niche market segment.
For instance, a company like Fiberstar, Inc., which specializes in clean-label food ingredients, has expanded its portfolio to include low FODMAP-certified resistant starches derived from tapioca and corn. By aligning with the low FODMAP certification standards, these products meet the dietary needs of consumers seeking gut-friendly options, thereby driving the growth of resistant starch production in India
| Segment | RS3 Resistant Starch Type 3 (Product Type) |
|---|---|
| Value Share (2024) | 40.7% |
Sales of the RS3 Starch are getting used in the baking industry for less enzymatic attack and are projected to register a CAGR of 5.7% from 2024 to 2034.
RS3 starch, derived from sources like potatoes and green bananas, is increasingly favored in the baking industry due to its resistance to enzymatic attack. This resistance means that RS3 starch remains stable and maintains its structural integrity during baking processes, unlike traditional starches which break down or lose their functionality. This property is highly beneficial for bakers as it helps improve the texture, moisture retention, and shelf life of baked goods without compromising taste or appearance.
For example, Ingredion offers a range of RS3 starches under their NOVELOSE® brand, specifically designed for bakery applications. These starches provide functional benefits such as enhanced dough handling, improved crumb structure, and prolonged freshness in baked products.
| Segment | Powder (Source) |
|---|---|
| Value Share (2024) | 32.5% |
The rapidly growing popularity of whole grains is anticipated to advance at 6.6% CAGR during the projection period.
Whole grains are increasingly recognized and valued as a significant source for the production of resistant starch due to their inherent nutritional benefits and consumer demand for healthier food options. Whole grains contain complex carbohydrates that include resistant starch, which resists digestion in the small intestine and behaves similarly to dietary fiber. This characteristic makes whole grains an ideal choice for manufacturers looking to enhance the fiber content and nutritional profile of their products.
For instance, Bob's Red Mill, a prominent producer of whole grain products, offers a variety of whole grain flours and mixes that naturally contain resistant starch. Their Whole Grain Oat Flour and Whole Wheat Flour, for example, are popular choices among consumers seeking to incorporate more resistant starch into their diets for its potential health benefits such as improved digestion and blood sugar regulation. The popularity of whole grains as a source for resistant starch production is expected to continue rising among both manufacturers and consumers alike.
| Segment | Confectionery Items (End Use) |
|---|---|
| Value Share (2024) | 28.6% |
Widely adopted resistant starch in Confectionery is projected to register a CAGR of 7.2% from 2024 to 2034.
The confectionery industry is increasingly becoming a significant consumer of resistant starch due to evolving consumer preferences for healthier and functional ingredients in sweets and snacks. Resistant starch, known for its ability to improve digestive health and potentially lower glycemic response, is being incorporated into confectionery products to meet these demands.
For example, companies like Tate & Lyle offer resistant starch ingredients specifically designed for confectionery applications. Their PROMITOR® Soluble Corn Fiber, which is a type of resistant starch, can be used to reduce sugar content, improve texture, and enhance the fiber content of confectionery items such as candies and chocolates. This allows manufacturers to create products that appeal to health-conscious consumers looking for indulgent treats with added nutritional benefits
Top manufacturers of resistant starch are prioritizing new product launches through robust research and development investments, alongside strategic maneuvers like acquisitions and partnerships to bolster their market presence and competitiveness.
For Instance
Ingredion's acquisition of Western Polymer Corporation has strengthened its position in the market by enhancing its portfolio of clean-label, functional ingredients.
As per Product Type, the segment has been categorized into RS1 (Resistant Starch Type 1), RS2 (Resistant Starch Type 2), RS3 (Resistant Starch Type 3), RS4 (Resistant Starch Type 4) and others
This segment is further categorized into Fruits and Nuts, Grains, Vegetables, Beans and Legumes, Cereal Foods, and others
Different end-use Bakery Products, Confectionery Items, Breakfast Cereals, Dairy Products, Meat and Processed Food, Beverages, Convenience Foods, and Others
Industry analysis has been carried out in key countries of North America, Latin America, Europe, East Asia, South Asia, Oceania, and the Middle East & Africa.
The global Resistant Starch sphere is estimated at a value of USD 11.9 billion in 2024.
Sales of Resistant Starch increased at 6.6% CAGR between 2019 and 2023.
Cargill, Incorporated, Ingredion Incorporated, MGP Ingredients, Tate & Lyle Plc, Arcadia Biosciences, Roquette Frères and others are leading manufacturers.
The North American market is projected to hold a revenue share of 28.5% over the forecast period.
Europe holds an 18.5% share of the global field of Resistant Starch.
1. Executive Summary 2. Industry Introduction, Including Taxonomy and Market Definition 3. Market Trends and Success Factors, Including Macro-economic Factors, Market Dynamics, and Recent Industry Developments 4. Global Market Demand Analysis 2019 to 2023 and Forecast 2024 to 2034, including Historical Analysis and Future Projections 5. Pricing Analysis 6. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034 6.1. Product Type 6.2. Source 6.3. End Use 6.4. Region 7. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Product Type 7.1. RS1 (Type 1) 7.2. RS2 (Type 2) 7.3. RS3 (Type 3) 7.4. RS4 (Type 4) 8. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Source 8.1. Fruits and Nuts 8.2. Grains 8.3. Vegetables 8.4. Beans and Legumes 8.5. Cereal Foods 8.6. Others 9. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by End Use 9.1. Bakery Products 9.2. Confectionery Items 9.3. Breakfast Cereals 9.4. Dairy Products 9.5. Meat and Processed Food 9.6. Beverages 9.7. Convenience Foods 9.8. Others 10. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Region 10.1. North America 10.2. Latin America 10.3. Western Europe 10.4. Eastern Europe 10.5. East Asia 10.6. South Asia and Pacific 10.7. Middle East and Africa 11. North America Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 12. Latin America Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 13. Western Europe Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 14. Eastern Europe Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 15. East Asia Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 16. South Asia & Pacific Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 17. Middle East and Africa Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 18. Sales Forecast 2024 to 2034 by Product Type, Source, and End Use for 30 Countries 19. Competition Outlook, including Market Structure Analysis, Company Share Analysis by Key Players, and Competition Dashboard 20. Company Profile 20.1. Cargill, Incorporated 20.2. Ingredion Incorporated 20.3. MGP Ingredients 20.4. Tate & Lyle Plc 20.5. Arcadia Biosciences 20.6. Roquette Frères 20.7. Lodaat Pharmaceuticals 20.8. Emsland Group 20.9. Penford Corporation 20.10. MSP Starch Products Inc. 20.11. Others
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Resistant Starch Market
