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Download Free sampleThe global Resistant Starch market was valued at 22.01 Million USD in 2021 and will grow with a CAGR of 4.74% from 2021 to 2027, based on Research newly published report.
The prime objective of Resistant Starch Market is to provide the insights on the post COVID-19 impact wwhich will help market players in this field evaluate their business approaches. Also, Resistant Starch Market covers market segmentation by major market verdors, types, applications/end users and geography(North America, East Asia, Europe, South Asia, Southeast Asia, Middle East, Africa, Oceania, South America).
Resistant starch is a type of starch that isn`t fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria.Resistant starch is usually used in bakery products, cereals and snacks, pasta and noodles etc. Bakery products are a major application of resistant starch. In 2016, Bakery products consumed 18960 MT resistant starch. Resistant starch is rich in corn, wheat and tomatoes etc. Although raw material resource is abundant, limited by manufacture process, there are only four suppliers all over the world, such as Ingredion, Tate & Lyle, Cargill and MGP Ingredients. Ingredion is a leading manufacture in this industry, with a production of 25566 MT in 2016, accounting for 58.64% of global production. Followed by Tate & Lyle and Cargill, their production was separately 7824 MT and 5381 MT in 2016.
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