The North America Modified Starch Market would witness market growth of 3.2% CAGR during the forecast period (2022-2028).
Heat, acids, alkalis, or enzymes cause morphological or physicochemical changes in the structure of native starch, resulting in modified starch. These have better water retention, heat resistance, binding properties, and thickening properties. Modified starches' key basic materials include maize, potato, wheat, and cassava. Modified starches are used in a variety of consumer goods.
Technological advancements are critical in optimizing energy and water use, both of which are important components in ensuring environmental sustainability. Furthermore, non-thermal physical modification of starches has shown encouraging outcomes in terms of modified starch shelf life, contributing to global efforts to improve food security. Pulsed electric field (PEF), high hydrostatic pressure (HHP), and ultrasonic (US) treatment are some of the most prevalent non-thermal technologies that have taken center stage in modified starch processes.
Consumer preferences continue to shape the food & beverage industry's trajectory, and the modified starch sector is one of the key benefactors. In addition, as public knowledge of the advantages of modified starch intake grows, producers and stakeholders are working on utilizing emerging technology to generate modified starch without sacrificing its functional properties.
The modified starch industry in the United States has progressed technologically, increasing its use in a variety of industries. Modified starch is largely utilized in canned soups and blends in the United States, where its thickening properties, particularly for fill viscosity, are exploited. It's also used as a foundation for confectionary gelling agents, thickeners in pie fillings and pastry, and instant puddings. The region's modified starch market is also being driven by the rising popularity of ready-to-eat meals and processed foods. Because of its functional qualities, modified starch is commonly employed in food applications.
Rising consumer knowledge of the health benefits of eating low-fat foods is predicted to drive product demand in the region, notably in the United States, which is one of the world's largest maze and corn starch producers. Canada also has a high demand for modified starch.
The US market dominated the North America Modified Starch Market by Country in 2021, and would continue to be a dominant market till 2028; thereby, achieving a market value of $2,127 million by 2028. The Canada market is anticipated to grow at a CAGR of 5.5% during (2022 - 2028). Additionally, The Mexico market would exhibit a CAGR of 4.6% during (2022 - 2028).
Based on Raw Material, the market is segmented into Corn, Potato, Cassava, Wheat, and Others. Based on Application, the market is segmented into Food & Beverages (Bakery & Confectionery, Beverages, and Processed Food & Others), Feed, and Industrial (Paper Making, Weaving & Textiles, Medicines & Pharmaceuticals, Cosmetics, and Others). Based on Form, the market is segmented into Dry and Liquid. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.
Free Valuable Insights: The Global Modified Starch Market is Estimated to reach $15.1 Billion by 2028, at a CAGR of 3.8%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Archer-Daniels-Midland Company, Cargill Corporation, Ingredion, Incorporated, Tate & Lyle PLC, Royal Avebe U.A., Roquette Freres SA, Emsland Group, KMC Ingredients Company, Tereos S.A., and Royal Ingredients Group B.V.
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