Summary

Mexico has a rapidly growing population, which translates into increased demand for food and various consumer products. Starch is a versatile ingredient used in a wide range of food and industrial applications, making it a valuable commodity. In some regions of Mexico, particularly in rural areas, traditional and artisanal methods of starch production are still practiced. These methods often involve manual processing of corn kernels and have been passed down through generations, preserving the cultural heritage associated with corn and starch production. Corn starch is used to make traditional Mexican beverages such as atole and champurrado. Atole is a warm, thickened drink made with corn starch, milk or water, and various flavorings like chocolate or vanilla. Champurrado is a chocolate-based atole. Mexico is recognized as one of the centers of origin for maize, with a vast array of corn varieties found across the country. The preservation of this biodiversity is essential for future food security and cultural identity. Despite its rich corn diversity, Mexico faces challenges such as genetic contamination from genetically modified (GM) crops and the loss of traditional corn varieties. Conservation efforts aim to protect native corn strains. Mexico's diverse and rich culinary heritage, which includes dishes involving corn starch, attracts culinary tourists from around the world. Visitors often seek to experience the authentic flavors and traditional cooking methods. Mexican cuisine has been influenced by various cultures over the centuries, including indigenous, Spanish, and African influences. Corn and starch-based dishes reflect this rich culinary history. Traditional street markets, known as "mercados," are essential cultural hubs in Mexico. These markets often have dedicated sections for grains, including corn, where people can purchase whole corn kernels, masa (corn dough), and other corn-based products.

According to the research report "Mexico Starch Market Overview, 2028," published by Bonafide Research, the Mexico Starch market is anticipated to grow at more than 4% CAGR from 2023 to 2028. Health-conscious consumers in Mexico are seeking non-genetically modified organism (non-GMO) and organic products. Starch suppliers are responding to this trend by offering non-GMO and organic starch options to meet the demand for healthier and more sustainably sourced ingredients. The gluten-free trend continues to gain traction in Mexico, driven by consumers with celiac disease or gluten sensitivities. Cornstarch and other gluten-free starches are used in a wide range of gluten-free food products, including baked goods and pasta. Sustainability is a global concern, and Mexican starch producers are increasingly adopting sustainable sourcing practices. This includes responsible crop cultivation, water management, and efforts to reduce the environmental impact of starch production. The development of biodegradable plastics made from starch-based materials is a significant trend in Mexico. These bioplastics are used in various industries, including packaging, reducing plastic waste, and aligning with environmental sustainability goals. Ongoing research and development efforts in Mexico's starch industry lead to innovations in starch processing, quality improvement, and new applications for starch-based ingredients. Food manufacturers in Mexico are seeking customized starch solutions to meet specific product requirements. Starch suppliers are offering tailored solutions to accommodate diverse needs, such as texture enhancement and stability in different food products. Starch-based biodegradable and compostable packaging materials are becoming more prevalent in Mexico. These materials reduce plastic waste and align with sustainability goals. Water scarcity is a concern in many regions of Mexico. Starch producers are implementing efficient water management practices to reduce water consumption during starch processing.

Starch derivatives offer a wide range of functionalities and applications across various industries, making them highly sought after. They can be modified to suit specific purposes in the food and beverage, pharmaceutical, textile, paper, and other industries. The food and beverage industry in Mexico is a major consumer of starch derivatives. They are used as additives and ingredients in numerous food products, including sauces, soups, dairy products, confectionery, and snacks. The versatility of starch derivatives helps in achieving desired textures, stability, and sensory properties in these products. Starch derivatives are used in the pharmaceutical industry as excipients in tablet formulations. They serve as binders, disintegrants, and fillers, contributing to the quality and effectiveness of pharmaceutical products. Mexican consumers are becoming more conscious of the ingredients in their food and are seeking products with cleaner labels and fewer synthetic additives. Starch derivatives are perceived as more natural and label-friendly options. In addition based on application, Starch is widely used in the textile industry as a sizing agent. Sizing is a crucial process in weaving where starch is applied to yarn or fabric to improve its strength, smoothness, and resistance to abrasion during the weaving process. Starch-based sizing agents help control the warp thread's behavior, reduce breakage, and enhance weaving efficiency. Starch is a cost-effective sizing agent compared to some synthetic alternatives. Its affordability makes it an attractive choice for textile manufacturers looking to optimize production costs. Starch is a natural and biodegradable material, aligning with sustainability and eco-friendly practices in the textile industry. As environmental concerns grow, manufacturers are increasingly seeking eco-conscious solutions like starch-based sizing agents.

Mexico has a favorable climate for the cultivation of cassava (also known as tapioca), and the crop is readily available. Cassava is a root crop that is grown in various regions of Mexico, and its abundance makes it a reliable source of starch. Cassava starch is naturally gluten-free and allergen-free. As awareness of gluten intolerance and allergies grows, consumers are seeking gluten-free and allergen-free products. Cassava starch, being free from these allergens, is a preferred choice for manufacturers in gluten-free food production. Cassava starch is perceived as a natural ingredient, aligning with clean label and natural food trends. As consumers increasingly seek products with simpler and more recognizable ingredient lists, cassava starch is valued for its natural origin. Cassava starch contributes to the texture and mouthfeel of food products. It can create a smooth and creamy texture in dairy alternatives, add crispness to gluten-free snacks, and improve the overall sensory experience of gluten-free products. The bakery industry in Mexico has seen an increase in the production of gluten-free baked goods to cater to consumers with dietary restrictions. Cassava starch is a vital ingredient in gluten-free baking, contributing to the quality of products like bread, cakes, and cookies. In addition based on function, Stabilizing agents play a crucial role in improving the texture, consistency, and shelf life of food products. They help prevent phase separation, maintain product homogeneity, and extend the product's freshness and stability over time. Stabilizing agents assist in emulsifying oil and water phases in salad dressings, sauces, and beverages, preventing separation. They also aid in suspending solid particles in products like fruit juices and salad dressings, ensuring even distribution. Many starch-based stabilizing agents, especially those derived from tapioca and corn, are naturally gluten-free and allergen-free. As the demand for gluten-free and allergen-free products grows, these stabilizers become essential in product formulations.

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

Aspects covered in this report:
• Mexico 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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