Global Resistant Starch Market Size Set for Explosive Growth, With Projections Indicating a Surge To $21.96 Billion by 2035 - Exclusive Report by The Insight Partners

The report from The Insight Partners, therefore, provides several stakeholders—including raw material suppliers, resistant starch manufacturers, distributors and suppliers, and food an beverage manufacturers—with valuable insights into how to successfully navigate this evolving market landscape and unlock new opportunities.

The List of Companies - Resistant Starch Market

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Overview of Report Findings

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Report Scope

Market Segmentation

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Competitive Strategy and Development

Global Headlines on Resistant Starch

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Conclusion

The resistant starch market report emphasizes the key factors driving the market. 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 Frères, a France-based manufacturer of starches and other food ingredients, offers a clean-label, gluten-free, and plant-based resistant starch for bakery and snack products. Thus, the rising demand for resistant starch for various food and beverage products drives the market. The growing food and beverage industry contributes to the resistant starch market growth across the globe.

Food manufacturers in Asia Pacific are incorporating resistant starch into a range of products such as bread, cereals, pasta, and dairy alternatives. The market is also benefiting from innovations in food processing technologies that allow for better incorporation of resistant starch into products without altering taste or texture. Furthermore, the focus on clean-label and plant-based products is driving the use of naturally derived resistant starch from sources such as corn, potatoes, and bananas.

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