Global Native Starches Market Growth, Share, Size, Trends and Forecast (2025 - 2031)

Recent Developments:

• In July 2023, Cargill and John Deere announced a collaborative effort to streamline the digital and in-field experience for farmers using John Deere technology and electing to participate in the Cargill RegenConnect® program.

• In July 2023, Archer Daniels Midland Company (ADM) and Air Protein announced that they have entered into a Strategic Development Agreement to collaborate on research and development to further advance new and novel proteins for nutrition.

• In May 2023, Tate & Lyle PLC announced a new addition to its sweetener portfolio – TASTEVA® SOL Stevia Sweetener, a premium tasting stevia that has over 200x the solubility of Reb M and D products on the market.

Native starches are available in both powder and liquid forms, each catering to specific industrial needs and applications. Powdered native starch is the most common form, appreciated for its versatility and ease of storage. It is widely used in dry mix formulations and can be easily incorporated into various products, ranging from bakery items to sauces and soups. Powdered starch provides a consistent thickening effect and is favored in applications where precise control over viscosity and texture is essential. On the other hand, liquid native starches are preferred in applications requiring easy dispersion and rapid integration into mixtures. They are particularly useful in the production of beverages and liquid foods where smooth texture and uniform consistency are crucial.

Functionality is a key aspect of native starches, as they serve multiple roles in various industries. As thickeners, native starches are indispensable in the food and beverage industry, providing the desired consistency in products like soups, sauces, and gravies. Their ability to absorb water and swell upon heating makes them ideal for thickening applications. In addition to thickening, native starches act as modifiers or stabilizers, ensuring the stability of emulsions and preventing the separation of ingredients in products such as dressings and mayonnaise. This stabilizing function is crucial in maintaining the quality and shelf-life of food products.

Native starches also serve as binders, enhancing the texture and structural integrity of processed foods. In bakery products, for example, they help in binding the ingredients together, resulting in improved dough handling and better end-product quality. Furthermore, as emulsifiers, native starches facilitate the formation and stabilization of emulsions, ensuring a uniform distribution of fat and water in products like ice creams and sauces. This emulsifying property is particularly valuable in the food industry, where product consistency and quality are paramount.

Global Native Starches Segment Analysis

In this report, the Global Native Starches Market has been segmented by Form, Functionality and Geography.

Global Native Starches Market, Segmentation by Form

The Global Native Starches Market has been segmented by Form into Powder and Liquid.

Powdered native starch is the predominant form in the market due to its versatility and ease of handling. It is highly favored in the food and beverage industry for its ability to blend seamlessly into dry mix formulations. This form is particularly useful in bakery products, snacks, and dry sauces, where it acts as a thickening and stabilizing agent. The powdered form is also easy to transport and store, making it a convenient choice for manufacturers. Its ability to provide consistent viscosity and texture is crucial for maintaining product quality, which is why it is extensively used in ready-to-eat and convenience foods.

In contrast, liquid native starches are gaining traction in applications that require immediate solubility and smooth integration into formulations. This form is particularly advantageous in the production of beverages, soups, and other liquid-based foods where uniform consistency and texture are essential. Liquid native starches are also employed in the pharmaceutical industry for their ease of incorporation into medicinal formulations. The ability to quickly disperse and provide functional benefits without clumping makes liquid native starches ideal for applications that demand rapid and efficient processing.

The choice between powdered and liquid native starches often depends on the specific needs of the end product and the processing requirements of the industry. While powdered native starch offers convenience and versatility for dry and semi-solid applications, liquid native starch provides efficiency and smoothness for liquid and rapidly dispersible products. Both forms are integral to the global native starches market, catering to a wide range of applications and driving the demand for natural and functional ingredients in various sectors.

The segmentation by form highlights the adaptability of native starches to different industrial processes and consumer preferences. As the demand for natural, clean-label ingredients continues to rise, both powdered and liquid native starches are expected to see sustained growth, driven by their functional benefits and wide-ranging applications across food, beverage, pharmaceutical, and other industries.

Global Native Starches Market, Segmentation by Functionality

The Global Native Starches Market has been segmented by Functionality into Thickeners, Modifiers/Stabilizers, Binders and Emulsifiers.

As thickeners, native starches are essential in the food and beverage industry, providing the desired viscosity and texture in products such as soups, sauces, gravies, and desserts. Their natural thickening properties make them a preferred choice for manufacturers looking to create clean-label products without synthetic additives. Native starches thicken by absorbing water and swelling upon heating, offering a smooth and consistent texture that enhances the sensory experience of food products. This functionality is especially valuable in convenience foods and ready-to-eat meals, where maintaining product quality and appeal is vital.

Modifiers and stabilizers are another critical functionality of native starches, ensuring the stability and uniformity of emulsions and preventing ingredient separation in products like salad dressings, mayonnaise, and dairy products. By maintaining the consistency and homogeneity of these products, native starches help extend shelf life and improve overall product quality. This stabilizing function is not only important in the food industry but also in pharmaceuticals and cosmetics, where product stability and performance are key factors.

Native starches also act as binders, enhancing the structural integrity and texture of various products. In the bakery industry, for instance, they improve dough handling and the final texture of baked goods, contributing to better product quality and consumer satisfaction. In meat and meat alternative products, native starches help bind ingredients together, improving texture and moisture retention. This binding property is essential in processed foods, where texture and consistency are crucial for consumer acceptance.

As emulsifiers, native starches facilitate the formation and stabilization of emulsions, ensuring an even distribution of fat and water in products such as ice creams, sauces, and beverages. This emulsifying property is particularly important in the food and beverage industry, where maintaining product consistency and mouthfeel is critical. Native starches help create stable emulsions that enhance the texture, appearance, and stability of the final product, contributing to a better consumer experience.

Global Native Starches Market, Segmentation by Geography

In this report, the Global Native Starches Market has been segmented by Geography into five regions; North America, Europe, Asia Pacific, Middle East and Africa and Latin America.

Global Native Starches Market Share (%), by Geographical Region, 2024

North America represents one of the leading markets for native starches, driven by the strong demand for clean-label and natural ingredients in the food and beverage industry. The presence of major food processing companies and a growing consumer inclination towards health-conscious products further boost the market. The United States and Canada are the primary contributors to the market in this region, with extensive applications in bakery, confectionery, and convenience foods.

Europe is another significant market for native starches, characterized by stringent regulations on food additives and a robust trend towards natural and organic products. Countries like Germany, France, the United Kingdom, and Italy are key players, leveraging native starches in a variety of food applications, including dairy products, sauces, and processed foods. The region's emphasis on sustainability and clean-label products continues to drive the adoption of native starches in the food and beverage industry.

The Asia-Pacific region is experiencing rapid growth in the native starches market, fueled by the expanding food and beverage sector, increasing disposable incomes, and changing dietary habits. Countries such as China, India, Japan, and South Korea are major contributors, with a rising demand for convenience foods, snacks, and ready-to-eat meals. The growing population and urbanization in these countries are further propelling market growth, as native starches are widely used in various food applications to enhance texture and stability.

Latin America presents a growing market for native starches, driven by the expanding food processing industry and increasing consumer awareness of natural ingredients. Brazil, Mexico, and Argentina are key markets within the region, utilizing native starches in bakery products, confectionery, and processed foods. The region's rich agricultural resources also support the production and availability of native starches, contributing to market expansion.

The Middle East & Africa region is gradually emerging as a potential market for native starches, with a growing food and beverage industry and increasing demand for natural and clean-label products. Countries like Saudi Arabia, the United Arab Emirates, and South Africa are key players, with applications in bakery, dairy, and processed foods. Economic development and rising consumer awareness about health and wellness are driving the adoption of native starches in the region.

This report provides an in depth analysis of various factors that impact the dynamics of Global Native Starches Market. These factors include; Market Drivers, Restraints and Opportunities Analysis.

Drivers, Restraints and Opportunity Analysis

Drivers:

• Clean label demand
• Natural ingredients

• Health-conscious consumers - Health-conscious consumers are significantly influencing the global native starches market, driving demand for natural and clean-label ingredients. These consumers prioritize their well-being and are increasingly wary of artificial additives, preservatives, and genetically modified organisms (GMOs) in their food. This shift in consumer behavior has led to a growing preference for products that are perceived as healthier and more natural, propelling the demand for native starches, which are unmodified and retain their natural properties.

  The rise of health-conscious consumers is particularly evident in the food and beverage industry, where transparency and ingredient sourcing have become paramount. These consumers often scrutinize labels and seek out products that align with their dietary preferences and health goals. Native starches, derived from sources like corn, wheat, potato, and cassava, offer a clean-label alternative to modified starches and other synthetic thickeners and stabilizers. Their use in a wide range of products, from soups and sauces to baked goods and snacks, allows manufacturers to cater to the health-conscious market segment without compromising on product quality or functionality.

  Health-conscious consumers are not just focused on the absence of harmful ingredients but also on the presence of beneficial ones. Native starches fit well into this narrative as they are naturally occurring, minimally processed, and often perceived as more wholesome compared to their modified counterparts. This perception enhances their appeal in the market, particularly among consumers looking to maintain a balanced diet and avoid highly processed foods. The increasing popularity of plant-based and vegetarian diets also supports the demand for native starches, as they are plant-derived and align with the dietary choices of these consumer groups.

Restraints:

• Fluctuating raw material prices
• Competition from modified starches

• Limited functional properties - Despite the many advantages of native starches, their limited functional properties pose a significant challenge in various industrial applications. Native starches, being unmodified, often lack the versatility and performance characteristics required in complex formulations. This limitation can affect their usability in products that demand specific textural, stability, or processing attributes, thereby restricting their widespread adoption across certain sectors.

  One of the primary constraints of native starches is their instability under extreme processing conditions. They may not withstand high temperatures, acidic environments, or mechanical shear as effectively as modified starches. This can lead to issues such as breakdown of the starch structure, loss of viscosity, or undesirable changes in texture. For instance, in the food industry, products that require extended cooking times or are subjected to high heat during processing may not achieve the desired consistency and stability when using native starches. This can be problematic for manufacturers aiming to maintain product quality and consistency.

  Native starches have limitations in their ability to form and stabilize emulsions. While they can act as emulsifiers, their performance is often inferior to modified starches or other specialized emulsifying agents. This can result in less stable emulsions, leading to phase separation in products such as dressings, sauces, and beverages. The limited emulsifying capability of native starches can hinder their use in formulations where maintaining a uniform and stable mixture of ingredients is crucial for product appeal and shelf life.

  Another issue is the restricted functionality of native starches in terms of gelling and thickening properties. While they are effective thickening agents, their gelling strength may not be sufficient for applications requiring firm gels or specific textural properties. This limitation can be particularly challenging in the confectionery industry, where precise control over gel strength and texture is essential. Native starches may not provide the desired firmness or chewiness in gummy candies and other gel-based confections, leading manufacturers to opt for modified starches or other gelling agents.

Opportunities:

• Innovation in extraction techniques
• Expansion in emerging markets

• Growing demand for plant-based foods - The growing demand for plant-based foods is a significant trend driving innovation and market expansion across various sectors of the food industry. This shift is primarily fueled by changing consumer preferences towards healthier and more sustainable diets, coupled with increasing awareness of environmental and ethical considerations associated with animal agriculture.

  Plant-based foods encompass a wide range of products that derive their primary ingredients from plants, including fruits, vegetables, grains, legumes, nuts, and seeds. These foods are typically perceived as healthier alternatives to traditional animal-based products due to their lower levels of saturated fats and cholesterol, as well as higher fiber content. Health-conscious consumers are increasingly choosing plant-based options to manage weight, reduce the risk of chronic diseases like heart disease and diabetes, and improve overall well-being.

  Environmental sustainability is another key driver of the plant-based food trend. The production of plant-based foods generally requires fewer natural resources, such as water and land, and generates lower greenhouse gas emissions compared to animal agriculture. As concerns about climate change and environmental impact grow, consumers are increasingly motivated to support food choices that contribute to a more sustainable future. This has spurred the development of plant-based alternatives to traditional animal-derived products, such as plant-based meats, dairy alternatives, and egg substitutes.

  The expansion of the plant-based food market is also supported by advancements in food technology and innovation. Manufacturers are continuously improving the taste, texture, and nutritional profile of plant-based products to appeal to a broader consumer base. Plant-based meats, for example, are being formulated to closely mimic the taste and texture of animal-based meats, making them more attractive to consumers who seek familiar culinary experiences without compromising on their dietary preferences.

Key players in Global Native Starches Market include :

• Archer Daniels Midland Company
• Cargill, Incorporated
• Ingredion Incorporated
• Tate & Lyle PLC
• Agrana Beteiligungs-AG
• Grain Processing Corporation
• Roquette Frres

In this report, the profile of each market player provides following information:

• Company Overview and Product Portfolio
• Key Developments
• Financial Overview
• Strategies
• Company SWOT Analysis