Summary

Native American communities have a long history of cultivating and using various starchy crops, such as maize (corn), beans, and squash, known as the "Three Sisters." Maize, in particular, played a central role in many indigenous cultures, serving as a staple food and a symbol of sustenance and spirituality. Starch is widely used as a thickening agent in North American cooking. Cornstarch, in particular, is commonly used to thicken gravies, sauces, soups, and desserts. It is prized for its ability to create a smooth and clear texture in these dishes. Starchy foods like potatoes, macaroni and cheese, and biscuits are often considered comfort foods in North America. They are associated with hearty, home-cooked meals and have a special place in the culinary culture of the region. Different regions in North America have their own unique starch-based dishes and preparations. For example, grits (made from ground corn) are a staple in the southern United States, while poutine (fries topped with cheese curds and gravy) is a beloved dish in parts of Canada. Starch plays a crucial role in the production of alcoholic beverages. In North America, beer and whiskey production relies on the conversion of starches in grains like barley, corn, rye, and wheat into sugars, which are then fermented by yeast. Bourbon, a famous American whiskey, is often made from a mash that includes a high proportion of corn. Starchy foods like French fries, tater tots, and onion rings are popular items on the menus of fast-food chains, making them easily accessible to a wide population. This has contributed to the widespread consumption of starch-based fast food in North America. The North American food industry continually innovates with starch-based products. For example, there has been a trend in recent years towards using alternative flours, such as almond flour or coconut flour, in gluten-free and low-carb baking. Starchy ingredients feature prominently in North American dessert traditions. Examples include rice pudding, tapioca pudding, and sweet potato pie. These desserts showcase the versatility of starch in creating both sweet and savory dishes.

According to the research report "North America Starch Market Outlook, 2028," published by Bonafide Research, the market was valued at USD 14.70 Billion in 2022. Increasing consumer awareness of health and wellness has driven demand for cleaner labels and healthier food options. This has led to innovations in starch-based ingredients, such as modified starches and natural starch alternatives, to meet the demand for gluten-free, organic, and non-GMO products. The gluten-free market has experienced significant growth, with consumers seeking gluten-free alternatives for various reasons, including celiac disease and gluten sensitivity. This has led to the development of starch-based ingredients for gluten-free baking and cooking. Sustainability concerns have prompted the food industry to focus on responsible sourcing of ingredients. Sustainable and ethically sourced starches, such as tapioca and cassava, have gained popularity as alternatives to traditional sources like corn and wheat. The busy lifestyles of North American consumers have driven the demand for convenience foods. Starches play a crucial role in the production of frozen and ready-to-eat meals, instant foods, and snacks. The growing awareness of nutrition and dietary choices has led to the development of healthier, high-fiber, and low-carb starch-based products. This includes products that cater to keto and low-carb diets. The growing popularity of plant-based and vegan diets has driven the demand for starches used in plant-based meat and dairy alternatives. Starches play a crucial role in creating the desired texture and mouthfeel in these products, contributing to their acceptance among consumers. The starch industry has seen the emergence of startups and innovative companies focused on developing new starch-based products and applications. These startups often bring fresh perspectives and disruptive technologies to the market.

Based on countries, the United States, Canada, and Mexico, among them the US dominate the North American Starch market with more than 85% market share in 2022.

The United States is one of the world's largest producers of agricultural commodities, including corn, wheat, and potatoes. These crops serve as primary sources of starch. The abundance of raw materials allows the U.S. to produce a significant quantity of starch for both domestic consumption and export. The U.S. benefits from a diverse range of starch sources. Corn, in particular, is a major contributor to the starch market. The U.S. is one of the world's leading producers of corn, which is used extensively in starch production for food, industrial, and ethanol purposes. Additionally, the U.S. produces wheat starch, potato starch, and starch from other sources, providing versatility in meeting various market demands. The United States is home to numerous research and development (R&D) centers, universities, and institutions focused on food science, agriculture, and starch technology. These centers drive innovation in starch processing and applications, leading to the development of new and improved starch-based products. Furthermore, The CRA (The Corn Refiners Association) is the national trade association representing the corn refining industry of the United States. It represents over 100 corn refiners who manufacture sweeteners, starch, advanced bio products, corn oil and feed products from corn components such as starch, oil, protein and fiber. Moreover, The NSCC (The National Starch and Chemical Company) is a trade association representing the interests of the starch and chemical industries in the United States. It provides information and resources to its members on a variety of topics, including regulatory compliance, environmental sustainability, and product development.

Starch derivatives offer a wide range of functional properties that make them indispensable in various industries. These derivatives can be modified to achieve specific characteristics such as thickening, gelling, binding, stabilizing, and texturizing in food and non-food applications. Starch derivatives are highly versatile and can be tailored to meet the precise needs of different industries and product formulations. This adaptability allows manufacturers to achieve the desired texture, consistency, and stability in their products. Starch derivatives are modified to enhance their functional properties, such as thickening, gelling, binding, and stabilizing. These improved characteristics make them valuable ingredients in food products, where they can improve texture, shelf life, and overall quality. Convenience foods have become increasingly popular in North America due to changing lifestyles and busy schedules. Starch derivatives are used in many convenience food products to provide the desired texture and stability, contributing to their growth in the market. Starch derivatives, particularly those sourced from corn, tapioca, and potatoes, are naturally gluten-free and allergen-free. This makes them suitable for individuals with dietary restrictions and food allergies, further increasing their market appeal.

In addition, based on source the market is divided into corn, cassava/tapioca, wheat, potatoes, waxy maize and others. Waxy maize starch is derived from a specific type of corn called waxy corn. It is characterized by having high amylopectin content and low amylose content compared to regular maize starch. This unique starch composition makes it highly desirable in various applications, particularly in the food and beverage industry. Waxy maize starch exhibits excellent thickening, gelling, and binding properties due to its high amylopectin content. These properties are crucial in the food industry for creating smooth textures, enhancing mouthfeel, and improving the stability of products. Waxy maize starch is naturally gluten-free and allergen-free, making it suitable for a wide range of dietary preferences and requirements. As gluten-free diets become more popular, there is a growing demand for gluten-free starch sources like waxy maize. Waxy maize starch is used in the production of snack foods like chips and extruded snacks to create crispy and crunchy textures. The popularity of snack foods remains high, driving the demand for waxy maize starch in this segment. Waxy maize starch is utilized in gluten-free baking as a substitute for wheat flour to improve the texture of baked goods like bread, cakes, and cookies. As gluten-free baking gains traction, waxy maize starch becomes more important in gluten-free product formulations.

The Food and Beverage segment is expected to have the highest market share in the North America starch market based on application. Starch is an essential ingredient in the food and beverage industry due to its versatile nature. It can be used in various applications such as bakery, confectionery, dairy, snacks, sauces, dressings, and beverages. This wide range of applications ensures a consistent demand for starch in this sector. Starch is valued for its ability to improve the texture, mouthfeel, and overall sensory qualities of food products. It is used to thicken soups and sauces, stabilize dairy products, and create creamy textures in puddings and desserts. In processed foods, starch serves as a binding agent, helping to hold ingredients together in products like meat analogs and processed meats. It also contributes to the extension of shelf life by preventing moisture migration and texture changes. As gluten-free diets become more popular, starch plays a crucial role in gluten replacement in baked goods, allowing manufacturers to create gluten-free versions of bread, cakes, and cookies with desirable textures. Starch is used in beverage formulations to provide thickness and stability. It is common in products like fruit juices, smoothies, and even certain alcoholic beverages. The North American market is diverse in terms of consumer preferences, which vary based on factors such as culture, region, and lifestyle. Starch is a versatile ingredient that can be adapted to meet the specific taste and texture preferences of different consumer groups. Some starches, like tapioca and cornstarch, can be used to make natural sweeteners such as tapioca syrup and corn syrup. These natural sweeteners are used in a wide range of food and beverage products, including soft drinks, candies, and baked goods.
Based on function the market is divided into thickening agent, stabilizing agent, binding agent, gelling agent, film-forming agent and emulsifying agent. Emulsifiers contribute to the texture and mouthfeel of food products. Starch-based emulsifiers can help create smoother and creamier textures in products like ice creams, spreads, and fillings. Emulsifiers can enhance the shelf life of food products by preventing phase separation and maintaining product stability. Starch-based emulsifiers play a role in preserving the quality of products over time. As the demand for clean label and gluten-free products continues to grow, starch-based emulsifiers are a preferred choice for formulators looking to replace synthetic emulsifiers with natural alternatives. Starch-based emulsifiers play a role in plant-based and vegan food products, helping to create creamy textures and consistent emulsions in dairy alternatives, vegan dressings, and plant-based spreads. Starch-based emulsifiers are commonly used in the dairy industry to stabilize and emulsify products like yogurt, creamers, and milk-based beverages. They contribute to improved mouthfeel and product consistency. In the pharmaceutical and nutraceutical sectors, starch-based emulsifiers are used to create stable suspensions and emulsions for oral and topical formulations. They assist in delivering active pharmaceutical ingredients (APIs) effectively.

Recent Developments:

• In April 2022, Royal Avebe launched Etenia ES, a new multifunctional starch that is modified to use as an ingredient in creamy clean-label dairy products.

• In 2020, Ingredion Inc launched organic native starches sourced from rice which is ideal for food products such as frozen ready-meals, dressings, sauces, and soups as it helps to thicken the consistency of the product.
• In July 2020, Ingredion Inc launched an organic line of native starches including Purity Bio 201 organic native corn starch, Purity Bio 301 organic native tapioca starch, and Purity Bio 805 organic native waxy rice starch in the North American market.

Companies Covered in this report:

The Archer-Daniels-Midland Company, Tate & Lyle PLC , Cargill, Incorporated, Ingredion Incorporated ,Associated British Foods plc, The Agrana Group , Croda International plc, Roquette ,Südzucker AG, Batory Foods, Inc., The Scoular Company, Bob's Red Mil, Royal Avebe U.A. and Royal Ingredients Group B.V.


Considered in this report

• Geography: North America
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report

• North America Starch market Outlook with its value and forecast along with its segments
• Country-wise Starch market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Country covered in the report:

• United Arab Emirates
• Saudi Arabia
• South Korea

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 and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone 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 making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources.

Intended audience

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




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