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According to our latest market study on “Wheat Starch Market Forecast to 2027 – COVID-19 Impact and Global Analysis – by Type (Native Wheat Starch and Modified Wheat Starch), Grade (Food Grade and Industrial Grade), and End-User Industry (Food and Beverages, Cosmetics and Others)” the market was valued at US$ 1,016.95 million in 2019 and is projected to reach US$ 1,203.32 million by 2027; it is expected to grow at a CAGR of 2.3% from 2020 to 2027. The report highlights key factors driving the market growth and prominent players along with their developments in the market.
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Wheat starch is obtained by wet milling of wheat flour, most preferably the softer grade wheat. This starch, in both native and modified forms, has tremendous applications in the food & beverages, cosmetics, paper mill, and textile industries. The extraction process of wheat starch depends on the original plant or the root in use. The starch from soft wheat contains huge quantities of proteins and surface lipids. The starch obtained from hard cultivars possesses high proportion of small granules and amylase, and it exhibits lower enthalpy and gelatinization temperature. In its processed state, wheat starch looks similar to that of a corn flour or corn starch.
Wheat starch has superior gelling, stabilizing, and thickening properties. When used in food, wheat starch helps impart the desired texture and viscosity, along with enabling gel formulation, binding, and moisture retention. It is mainly employed as a thickening agent in the food industry. Wheat starch thickens the food through retrogradation and gelatinization. The heat causes the starch to absorb water and swell while increasing the clarity and viscosity. However, once it reaches the maximum viscosity level, the molecules move apart, leading to reduced viscosity. Further, when the product begins to cool again the viscosity increases, thus making the solution cloudy which leads to the formation of the gel. This is one of the reasons why the food and beverage manufactures prefer using wheat starch in food products. The use of heat starch is also increasing in baking these days. The modified wheat starch confers superior emulsifying properties in certain food products. It also finds application in confectioneries such as Turkish delight. It is also effective in improving the head retention in beer. It is also used in the making of sausages and meat rolls. Wheat starch is a major component of pasta and represents about 70% of its weight. . Wheat starch is commonly used in sweeteners such as glucose syrup, maltodextrin, and dextrose. It is employed as a stabilizer in sauces and puddings.
Wheat Starch Market: Competitive Landscape and Key Developments
Cargill Incorporated, RoquetteFreres, Manildra Group, MGP Ingredients, The Archer-Daniels-Midland Company, Agrana Group, Tereos SA, Crespel and Deiters, New Zealand Starch Company, and Sacchetto S.p.A are among the well-established players in the global wheat starch market.
Impact of COVID-19 Pandemic on Wheat Starch Market
The COVID-19 pandemic has negatively impacted various industries due to lockdowns, travel bans, the shutdown of manufacturing units, and supply shortages. The food and beverage industry faced operational difficulties caused by disruption of supply chains, labor shortage, and shortage in raw material supply. Moreover, the prices of Wheat Starch got significantly dropped as there was a decline in demand from various industries, such as food and beverage and personal care. This factor also affected the profitability of the market players and the farmers engaged in cultivating Wheat Starch. Thus, the COVID-19 pandemic substantially affected the global Wheat Starch market’s growth. However, as the governments of various countries introduced relaxation in the restrictions and rising vaccination rates, the food and beverage industry is recovering from its losses. The demand for Wheat Starch is projected to grow over the forecast period.
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Potential Applications of Wheat Starch in Pharmaceutical Formulations Drive Market Growth
Researchers and pharmacists across the world are taking efforts to discover the potential of modified starch in pharmaceutical formulations to leverage the improved functionalities and applicability of this starch. The studies are focused on basic requirements of pharmaceutical excipients and starch modification methods such as chemical, biotechnological, and physical methods. Starch derived from wheat, maize, rice and others are colorless, odorless, and insoluble in alcohol and water. In pharmaceuticals production, starch acts as an important excipient that is versatile and cheap. The native wheat starch is being well explored as a binder and disintegrant in solid dosage forms. The starch is being modified to enhance its physicochemical properties such as texture, stability, and viscosity to have a good flow ability and compressibility in pharmaceutical applications. Thus, the modified starch is now being preferred as directly compressible excipients in the pharmaceuticals industry, which is propelling the wheat starch market growth.
On the basis of type, the wheat starch market is segmented into native wheat starch and modified wheat starch. In 2019, the native wheat starch segment dominated the market. The physical extraction of wheat starch separates gluten and other proteins. Native wheat starch is also a plant-based component used in foods derived from wheat. It is a white to off-white powder with a neutral smell and taste. It has an energy value of 4 kcal/g, i.e., similar to all other carbohydrates. Native wheat starch is used as a thickening, stabilizing, clouding, and glazing agent; moreover, it can also be used for binding and moisture retention. It is used in sugar confectioneries, bakery products, snacks, dairy products (such as cheese), alcoholic beverages, sauces and soups, pasta, ready meals, and meat and seafood (such as surimi).
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