Pea Starch Market: Overview and Regional Outlook Study

The global pea starch market is valued at USD 143 million in 2021 and is projected to reach nearly USD 203 million by 2026, growing at a CAGR of 7.2%. The market for pea starch is segmented on the basis of grade, application, functioning, source and product type. On the basis of different grade the market has been segmented into food, feed and industrial segment. By different application the market of pea starch market has been segmented into food & beverages, industrial, pet food and feed. Food & beverages segment is further segmented into snacks & savory products, soups & sauces, meat & poultry products, confectionery products bakery products and dairy products. The industrial segment is further segmented into pharmaceuticals, textiles, cosmetics, paper and other industrial application. Pet food segment is further bifurcated into dog food, cat food, ornamental birds & fish food and other pet food. Feed segment is further segmented into swine, poultry, ruminants and other feed applications. By source, the market has been segmented into organic and inorganic source. By different function the market has been segmented into binding & thickening, gelling, texturizing, film forming among others. By different product type the market has been segmented into modified and native. Modified starch segment is further segregated into pregelatinized, maltodextrins, cationic pea starch and others.

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The key players for the pea starch market include Emsland Group (Germany), Coscura Groupe Warcoing SA (Belgium), Roquette Freres (France), Vestkorn Milling AS (Norway), Ingredion Incorporated (United States), Axiom Foods Inc. (United States) among others.

Pea starch is widely used for food applications, including confectionery, bakery, sauces, soups, noodles, pasta, and meat products. Among these, noodles and pasta are the most popular applications of pea starch in the food industry. Pea starch is mainly used for its binding and thickening properties in the production of noodles and pasta. Pea starch in the feed industry is used in pet food products as a source of carbohydrates for enhancing the texture and quality of the pellets. Furthermore, it is used in the pharmaceutical and cosmetic industries to provide stability, mechanical strength, and tablet disintegration to products.

The inorganic pea starch as a raw material is more suitable for industrial applications, such as paper, textile, and plastic. It is largely used for biotechnological applications. The quality of inorganic pea starch is the same as the quality of organic pea starch, as inorganic farming can also provide the essential micronutrients to the crops as that of organic farming. However, the sources of these starches are different. It is becoming substantial as it allows more robust and simpler processes. Inorganic farming allows the use of any pesticides available in the market, while organic farming needs specific products. The processing of inorganic pea starch is relatively less time-consuming than that of organic starch. Moreover, with the flexibility of pesticides used and less time required for processing, inorganic pea starch is cheaper in price as compared to organic pea starch.

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On the basis of region, the global pea starch market is segmented into North America, Europe, Asia Pacific, South America, and Rest of the World (including Africa and the Middle East). The Asia Pacific market is projected to be the largest and fastest-growing market for pea starch and majorly witnesses increased consumption of noodles and vermicelli in the region, as it helps in enhancing the texture of food products. In the North American and European regions, the consumption of convenience foods, dairy products, bakery products, and meat products has increased, which has driven the demand for pea starch among food manufacturers. According to the United States Department of Agriculture (USDA), the demand for convenience food products has increased among consumers, due to the low prices of convenience food products over the years and less preparation time for food products.