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Global Resistant Starch market will reach 300 million US$ by the end of 2025

Publisher: QYResearch
Published Date: 2018/10/11

Resistant starch is a type of starch that isn't fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria.

Resistant starch is usually used in bakery products, cereals and snacks, pasta and noodles etc. Bakery products are a major application of resistant starch. In 2016, Bakery products consumed 18960 MT resistant starch.

Resistant starch is rich in corn, wheat and tomatoes etc. Although raw material resource is abundant, limited by manufacture process, there are only four suppliers all over the world, such as Ingredion, Tate & Lyle, Cargill and MGP Ingredients. Ingredion is a leading manufacture in this industry, with a production of 25566 MT in 2016, accounting for 58.64% of global production. Followed by Tate & Lyle and Cargill, their production was separately 7824 MT and 5381 MT in 2016.

The global Resistant starch market is valued at 210 million US$ in 2017 and will reach 300 million US$ by the end of 2025, growing at a CAGR of 4.7% during 2018-2025.

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