Cook-up Starch Market to Significant Growth Foreseen by 2028

Starches have wide applications in the food industry and have been innovatively developed to improve the functionality of food products and now available in three major categories, namely instant, modified and pregelatinized. The cook-up starch is part of the instant and modified starches segment. The cook-up starches possess a unique property to swell and form a gel after its suspension in cold water which is followed by heating. The cook-up starch offers excellent texturizing and stabilizing properties in batters and flour mixes. The cook-up starch is a white to pale yellow colored powder and is ideal to use as a thickener in food processing industries.

The growth of the cook-up starch market is governed by the demand for products which offer distinctive features and have advantages over the currently used starches. With the markets for functional, clean label and shelf-stable starches are growing, the cook up-starch market is expected to witness a concurrent growth. Advanced research in overcoming the shortcomings of the current starch product portfolio is the basic factor that has fuelled the growth of the cook-up starch market.

In the overall starch market, the key players are focusing on launching innovative cook-up starch products that cater the specific demands of the food manufacturers. For instance, in May 2017, Tate & Lyle launched 17 new non-GMO starches, which also include the Rezista cook-up starch and Maxi-Gel cook-up starch, intended for applications in the dairy and soups industry. In some countries, such as Japan, positive changes in the legislation concerning enlistment of food additives on product labels has also opened up market potential for international cook-up starch producers. With major developments such as product launches and global expansions taking place, the cook-up starch market has made a separate and stronghold position for itself in the starch market and hence, other prospects of the cook-up starch market are also essential to scrutinize.

Global Cook-up Starch Market Segmentation On basis of type: Native, Modified- Physically modified , Chemically modified; On the basis of source: Potato, Wheat, Corn, Tapioca, rice, Others; On the basis of end use: Food Industry- Bakery, Confectionary, Convenience Foods, Dairy,Meat, poultry & seafood, Soups, sauces and spreads, Cake mixes and Gravy mixes, Dips & Dressings, Cereals & Snacks, Baby food, Ready meals, Processing Industry, Nutrition bars and drinks, Functional Food, Pet Food, Others

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Examples of some of the key players operating in the cook-up starch market are Cargill Inc., SÜDSTÄRKE GMBH, Roquette, Tate & Lyle, Carst & Walker (C&W), Avebe, MGP, ASIA FRUCTOSE CO., LTD., Visco Starch, AGRANA Starch, Emsland Group, Ingredion, BENEO GmbH, Archer Daniels Midland Company, Grain Processing Corporation and Helios Kemostik, d.o.o., among others.

Major manufacturers in the cook-up starch market are focusing on launching new products. The prices of the cook-up starch are governed by the suppliers of the raw materials due to worldwide shortage of cereals.

In November 2017, Tate & Lyle, which produces food ingredients for industrial purpose, launched 17 new non-GMO starches including the Rezista cook-up starch and Maxi-Gel cook up-starch. These starches are mainly used in the yogurt and soups, sauces and gravy industries.

Ingredient manufacturers are also exploring more opportunities to diversify their starch sources. Also, manufacturers are robustly marketing their cook-up starch as plant-derived and clean-label products, catering the consumer demand for eco-friendly and clean-label products.

Educational marketing is a good opportunity for manufacturers for improving consumer penetration, as there is a lack of consumer awareness regarding the unique features of cook-up starch. Also, there is immense scope for improving the product labels of the end-use products, as informative labels and additives in the product are key factors influencing the consumer buying decisions nowadays, especially in regions such as Europe and the U.S. Also, manufacturers targeting geographical expansions have an opportunity for establishing new and special plants dedicated to the cook-up starch facilities in regions such as Europe, due to easy procurement of raw materials for cook-up starch. The cook-up starch market is still in the growth phase and awareness about the unique benefits of cook-up starch is highly masked by its competitor products such as pregelatinized starch and other native products. Promotional efforts and development programs dedicated to cook-up starch are essential for marketing cook-up starch which will in turn, boost the growth of the cook-up starch market.

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