The Asia Pacific Pea Starch Market would witness market growth of 6.5% CAGR during the forecast period (2022-2028).
Pea starch is also being incorporated into many pharmaceutical and medicinal developments. One such recent development is using non-GMO chemically modified pregelatinized hydroxypropyl pea starch to form the ocular film. The current food systems are heavily dependent on sources of animal-based protein that are not only unsustainable from an environmental standpoint but are also unsustainable from a perspective of health and food security. Utilizing acids or enzymes, pregelatinized hydroxypropyl pea starch is partially hydrolyzed to produce "thinned starch" with reduced viscosity.
In comparison to other native starches, pea starch has a medium viscosity and gelatinizes at high temperatures. Native pea starch achieves more stability at high heat, shear, and acid environments than is usual of native starches due to its high amylose content and little swelling power. Typically, pea starch is used as a thickening, stabilizer, and water binder. Due to these qualities, this starch can be used as a bulking, gluing, and anti-caking ingredient in food products.
The high amylose content of pea starch granules allows it to be distinguished from other native starches. Pea starch is an ideal native gelling starch because it has strong gelling properties that help to produce gel in water at considerably lower dosages than other starches. Thus, pea starch is a crucial component for foods that demand a short, elastic feel, like gummy candies or glass noodles. In addition, pea starch aids in increasing the texture of meat products for vegetarian foods and poultry rolls.
The rising demand for pea starch-enriched soups and sauces is one of the main factors driving China's expansion of the pea starch market. The demand for food products with added starch has increased significantly in China during the last few years. As a result, food products with clear labeling and natural ingredients are in high demand in Asia-Pacific. In addition, spending in the food & beverage industry has increased across Asia, especially in China. Since pea starch is quickly displacing mung beans to become one of the new favorites among Chinese consumers and since it is a superior raw material for bean vermicelli, the demand is expected to remain stable and increase quickly.
The China market dominated the Asia Pacific Pea Starch Market by Country in 2021; thereby, achieving a market value of $23,923.6 Thousands by 2028. The Japan market is registering a CAGR of 5.9% during (2022 - 2028). Additionally, The India market would showcase a CAGR of 7.2% during (2022 - 2028).
Based on Source, the market is segmented into Inorganic, and Organic. Based on Grade, the market is segmented into Food, Feed, and Industrial. Based on Product Type, the market is segmented into Native, and Modified. Based on Function, the market is segmented into Binding & Thickening, Texturizing, Gelling, Fil Forming, and Others. Based on Application, the market is segmented into Food & Beverages, Industrial, Pet Food, and Feed. Based on countries, the market is segmented into China, Japan, India, South Korea, Singapore, Malaysia, and Rest of Asia Pacific.
Free Valuable Insights: The Worldwide Pea Starch Market is Projected to reach USD 222.5 Million by 2028, at a CAGR of 6.1%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Ingredion Incorporated, Roquette Freres SA, Emsland Group, Dakota Dry Bean, Inc., The Scoular Company, Axiom Foods, Inc., Yantai Shuangta Food co., LTD, PURIS, NutriPea LP and Organicway Inc.
By Source
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