Pea Starch Market is Projected to Grow $211 million by 2027
by Mit K. SEOThe global pea
starch market is projected to reach USD 211 million by 2027 and 156
million by 2022, growing at a CAGR of 6.2% from 2022 to 2027. The pea starch
market is growing at a significant pace with new product launches and
distribution agreements to expand the market. In April 2022, Puris Foods
partnered with Upcycled Food Association (UFA), an organization committed to
combating food waste and loss to certify its Non-GMO and Organic Native Pea
Starches. In September 2019, Axiom Foods entered into an agreement with
Brenntag Food and Nutrition (Germany) to distribute plant-based products such
as rice proteins, pea proteins, and pea starch in Europe, the Middle East, and
Africa. The growing investments by the pea starch manufacturers are
proliferating the market growth.
Asia Pacific has a huge demand for pea starch from countries
such as China, India, Japan, and other Southeast Asian countries. The
production of pea starch becomes more economical in these countries due to the
availability of ample resources and manpower. Food and beverage are the major
application segment where pea starch is being used. Food manufacturers are
increasingly using pea starch as a substitute for regular starches owing to
their cost-effectiveness to minimize the cost of final products. This also
comes up with the presence of price-sensitive consumers across the region.
Additionally, the people across the countries in these regions are witnessing
changing lifestyles such as growing urban and working populations leading to a
shift towards convenience food thereby accelerating the use of pea starch in
the market.
Key players in this market include Emsland Group (Germany),
Ingredion Incorporated (US), Roquette Freres (France), Vestkorn (Norway), Axiom
Foods (US), COSUCRA (Belgium), AGT Food & Ingredients (Canada), Puris Foods
(US), NutriPea (Canada), and Organicway (China), among others.
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Green peas contain a considerable amount of healthy minerals
that benefit cardiovascular operations, such as magnesium, potassium, and
calcium. Yellow peas suppress high fiber that helps in digestion. Dry yellow
peas are rich in lysine, iron, and carbohydrates. This enables them to be an
alternative to other legumes, such as wheat, and rice. The consumption of pea
and pea-based products is increasing due to various nutritional richness of
vitamins C and E, zinc, and other antioxidants that strengthen the immune
system. Pea starch acts as a potential food ingredient with 30%–60% dry weight.
Pea starches contain a higher percentage of amylose in comparison with other
starches. It has numerous beneficial properties, such as high resistance to
shear-thinning and high gelatinization temperature, high elasticity of gel, and
fast retrogradation. Pea starch is an efficient raw material for improving the
consistency and texture of food products. Pea starch acts as an excellent
alternative in these food products due to its gelling and binding properties
imparted by the presence of high amylose content, which is not present in other
starches, such as potatoes, corn, and wheat. Due to the benefits of starches in
canned foods and extruded snacks, the demand for pea starch will increase in
the coming years.
There has been a global change in the diet preferences of
consumers. The consumers now prefer non-meat and non-animal origin products,
including milk or even milk-based products, thereby leading to a growth in
demand for pea-oriented ingredients, such as pea protein and pea starch. Key
factors that have led to this shift include health conditions, such as lactose
intolerance, meat allergies, and the increase in meat allergies, and increased
health consciousness among consumers. These conditions have encouraged
consumers to choose plant-based protein and starch with non-allergen
ingredients. The use of plant-based proteins has become a trend, with the UN
report dated August 2019 backing the claim that plant-based diets can benefit
humans to combat climatic changes. It estimates that a quarter of global
emissions come from food products, constituting over 26%, including more than
half of the emissions from animal products (58%), particularly from beef and
lamb. According to the World population review, in 2019, the UK had the highest
population of vegans, followed by Australia, Israel, New Zealand, Switzerland,
Austria & Germany, and Sweden.
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Created on Jan 31st 2023 06:36. Viewed 95 times.