Resistant
Starch: Market Overview
Resistant
starch is a natural fiber that is not broken down or absorbed, rather
converted into fatty acids by intestinal bacteria. Resistant starch
is not fully absorbed in small intestine, instead it travels to large
intestine where bacteria ferment it and produce short chain fatty
acids which benefits the body in many ways. Resistant starch benefits
human body by lowering blood cholesterol and fats and restricting the
production of new fat cells, keeps appetite stable, improves insulin
sensitivity and digestion, assists in rehydration process of body and
improves immunity. Resistance starch is also helpful in preventing
diseases like cancer, diabetes and heart disease and boost immune
system. Resistant starch include high fiber foods like grains and
legumes but it also includes carbohydrate rich foods and food
additives.
Resistant
Starch: Market Trends and Drivers
Resistant
starch market is primarily driven by factors like, increase in
health problems, increase in disposable income and rise in the
population. Trends like, growing popularity of cereal bars in
sportsperson and common consumers, introduction of new innovative
products and increase in the awareness of the diseases are increasing
the demand for resistant starch in the market. As resistant starch
helps body to resist colon cancer, diagnose gut pain and helps in
many other disease treatments which makes it a key driver to rise in
a market.
Resistant
Starch: Market Segmentation
Resistant
starch market can be segmented on the basis of type as, Resistant
starch type 1 which is Physically Inaccessible, Resistant starch type
2 which is Resistant Granules, Resistant starch type 3 which is
Retrograded, Resistant starch type 4 which is Chemically Modified,
Resistant starch type 5 which is Manufacturer Created. Resistant
starch type 2 is a high amylose maize starch which is used in as food
products as an additive. Also according to the research more side
effects were seem while consuming resistant starch type 3 as they are
double helix and cannot be hydrolyzed by amylase enzyme than other
resistant starch. Where type 4 resistant starch is not naturally
occurring starch. Resistant starch type 5 is created by manufacturers
using processes that involves cooling and heating starchy foods with
particular lipids.
On
the basis of source resistant starch can be segmented as grains,
vegetables, fruits, nuts etc. These resistant starch sources can be
further classified in grains as, oats, wheat, rice, corn and others.
Similarly, on the vegetables are further divided as potato peas and
others. On the basis of fruits and nuts resistant starch is divided
as banana, cashew and others.
According
to sources of variation resistant starch can also segmented as
environmental source, natural genetic variation, mutations and
biotechnology.
Resistant
starch market can be segmented in the basis of applications by
describing the performance of the resistant starch for food products
like, bakery products, dairy products, snack, breakfast cereal,
confectionary food, meat and processed food and beverage etc.
Resistant
Starch: Market by Geography
Resistant
starch market is further segmented on the basis of regions as, North
America, Latin America, Europe, Asia Pacific and Middle East and
Africa. As the use of resistant starch in the bakery and dairy
products are increasing all over the world bigger countries like USA
and Europe have seem to adapt this culture soon.
Resistant
Starch: Key Players
Resistant
starch market is dominated by the players like Ingredion
Incorporated, Opta Food Ingredients, Inc., Natl. Starch and Chemical
Co., Cerestar Inc. etc., MGP Ingredients, Cargill Foods, Penford
Corporation, Tate & Lyle Plc, Arcadia Biosciences, Stawi Foods
and Fruits Limited etc.
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