Summary

The starch market in Australia is significantly influenced by evolving consumer dietary preferences. The increasing prevalence of gluten sensitivities and celiac disease has driven the demand for gluten-free starches, such as cornstarch and rice flour. Health-conscious consumers in Australia seek products with clean labels, minimal additives, and natural starch ingredients. This has led to the popularity of whole grains and minimally processed starches, as consumers prioritize their overall well-being and nutritional choices. Moreover, Australia's multicultural population has introduced a diverse range of culinary traditions and starch-rich dishes into the country. The influence of multicultural cuisines has led to the integration of various starch sources, including rice, noodles, and exotic grains, into mainstream Australian cuisine. This cultural diversity not only enriches the culinary landscape but also increases the demand for diverse starch ingredients to accommodate varied dietary preferences. The demand for innovative food products has driven the development of starch-based ingredients with improved functionalities. Modified starches, for instance, are tailored to provide specific properties such as enhanced texture, stability, and shelf life in various food applications. The clean label movement, which emphasizes transparency and natural ingredients, has influenced product formulation. Starches that meet clean label criteria, such as non-GMO and organic certifications, are increasingly sought after by both consumers and food manufacturers. Sustainability initiatives in agriculture and food production are impacting the starch market. Responsible sourcing of starch-rich crops and environmentally friendly farming practices are becoming more prevalent, aligning with global sustainability goals. Ongoing research and innovation in starch processing, extraction methods, and applications are leading to the development of novel starch-based ingredients and products that cater to evolving consumer preferences and industry demands.

According to the research report "Australia Starch Market Overview, 2028," published by Bonafide Research, the Australia Starch market was valued more than USD 270 Million in 2022. Australia has seen a steady rise in the demand for gluten-free and allergen-free food products. As a result, there is a growing use of gluten-free starches such as cornstarch, rice flour, and potato starch in the production of bread, baked goods, and convenience foods. The popularity of plant-based diets and meat alternatives has led to the development of starch-based meat substitutes in Australia. Starchy ingredients are used to create plant-based burgers, sausages, and nuggets, catering to the growing vegetarian and vegan market. Starch-rich ingredients continue to be prominent in Australian baking, with various bread and pastry styles, as well as desserts like puddings and tarts that incorporate starch-based components. The craft beer and spirits industry in Australia relies on starch-rich grains such as barley and wheat for brewing and distillation. The growth of local microbreweries and distilleries has contributed to the demand for these grains. Street food culture in Australia showcases a wide range of starch-based street foods inspired by international cuisines. Food festivals and markets offer diverse culinary experiences. Regional Australian cuisines feature unique starch-rich dishes that showcase local ingredients. Additionally, seasonal starch dishes become popular during specific times of the year, reflecting seasonal produce. Starches are used in pet food formulations, providing energy and nutrition for pets while maintaining product consistency and texture. Efforts to reduce food waste have led to innovative uses of starch byproducts and waste materials in food production, supporting sustainability goals and minimizing waste.

Native starch is obtained by extracting starch from the source, such as corn, wheat, or potatoes, without undergoing extensive chemical or physical modifications. This "unmodified" nature aligns with the preference for natural ingredients and contributes to the segment's growth. Native starches, sourced from non-GMO crops and not subjected to genetic modification, resonate with consumers looking for allergen-free and non-GMO options. The absence of allergens and genetic alterations further enhances their appeal. Native starches are versatile ingredients used in a wide range of applications, including thickening, binding, and stabilizing in the food and beverage industry. They are valued for their ability to provide texture and structure to products while maintaining a clean label. Native starches exhibit excellent thickening and gelling properties, making them suitable for a variety of applications in food products such as soups, sauces, gravies, bakery items, and dairy products. Native starches are used in confectionery products to create gels and binders for candies and gummies. They are also employed in snack products to enhance texture and crispness. In addition based on application, Australia's livestock industry, which includes beef cattle, dairy, poultry, and swine, has been steadily expanding. As the livestock population grows, so does the demand for animal feed, including starch-based feed additives. Starch is a valuable source of energy for livestock. It is commonly used in animal feed to meet the energy requirements of various livestock species, helping to maintain their health and productivity. Starch is easily digestible by many livestock animals, making it a preferred energy source. Additionally, starch enhances the palatability of feed, encouraging animals to consume the necessary nutrients.

Waxy maize starch is characterized by its exceptionally high amylopectin content, typically exceeding 99%. Amylopectin is a branched polysaccharide molecule that imparts unique functional properties to starch, making it highly desirable for various applications. The high amylopectin content in waxy maize starch provides excellent thickening and gelling properties. It forms stable, clear gels that are valuable in applications such as bakery fillings, pie fillings, and fruit preparations. Waxy maize starch contributes to the desirable texture and mouthfeel of food products, including creamy and smooth textures in dairy-based products, sauces, and desserts. Waxy maize starch exhibits superior freeze-thaw stability compared to other starch sources. This property is crucial in frozen food products like ice creams and frozen desserts. The freeze-thaw stability of waxy maize starch also extends the shelf life of products by preventing texture and quality deterioration during storage and distribution. In addition based function, Binding agents, including starches, are crucial for improving the texture and structure of various food products. They help hold ingredients together, providing cohesiveness and stability. In food manufacturing, binding agents are used to maintain the integrity of products, preventing ingredient separation and ensuring consistent quality. This is particularly important in products like meat patties, sausages, and processed foods. Binding agents play a significant role in the meat processing industry. They are used to create meat products, such as burgers and sausages, by binding meat particles together. Additionally, they are used in plant-based and meat alternative products to mimic the texture and mouthfeel of meat. In the bakery industry, binding agents contribute to the softness and moistness of bread, cakes, and pastries. They help improve the overall quality and freshness of baked goods.

Considered in this report:
• Geography: Australia
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report:
• Australia Starch market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Types
• Starch Derivatives
• Native

By Source
• Corn
• Cassava/Tapioca
• Wheat
• Potatoes
• Waxy Maize
• Others (Pregelatinized Starch, Rice Bran, Sweet potato, Pea etc.)

By Application
• Food and Beverage
• Industrial
• Weaving & textile
• Animal Feed
• Paper Industry
• Pharmaceuticals & cosmetics
• Others (adhesives, foundry)

By Function
• Thickening Agent
• Stabilizing Agent
• Binding Agent
• Gelling Agent
• Film-Forming Agent
• Emulsifying Agent

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources.

Intended audience:
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Starch industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.

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