Wheat starch refers to the starch, which is obtained by wet milling of wheat flour, most preferably that form softer grade wheat. This starch is a polysaccharide that contain huge amounts of glucose molecules. Whether in its native or modified form, wheat starch has tremendous Grades in the food & beverages, cosmetics, paper mill and textile industries. The extraction process of wheat starch market depends on the original plant or the root that is being used. The starches from soft wheat contain huge amount of proteins and surface lipids. Researchers and pharmacists all across North America are working to discover the potentials of modified starch in pharmaceutical formulations owing to the improved functionalities and applicability of modified starch. The basic requirements of pharmaceutical excipients and the modification methods of starch such as chemical modification, biotechnological and physical methods are being studied and evaluated. Starch derived from wheat, maize, rice and others are colorless, odorless and insoluble in alcohol and water. In the manufacture of pharmaceuticals, starch acts as an important excipient that is commonly applied due to its versatility and cheap costs. The native wheat starch is being well explored as binders and disintegrant in solid dosage forms. The starch is being modified to enhance its physico chemical properties such as texture, stability, viscosity and other desired functional properties to have a good flow ability and compressibility in pharmaceutical Grades. Modified starch are now being preferred as directly compressible excipients in the pharmaceutical industry.
The COVID-19 pandemic first began in Wuhan (China) in December 2019, and since then, it has spread at a fast pace across the globe. As of January 2021, USA, Mexico and Canada are among the worst-affected countries in terms confirmed cases and reported deaths. The pandemic has been affecting economies and industries in various countries due to lockdowns, travel bans, and business shutdowns. Shutdowns of food and beverages industry and disruptions in supply chains due to lockdown of countries has created a strain on the supplies of the various products offered by this industry. In North America, US is the worst-hit country by the COVID–19 outbreak. Owing to this pandemic, the North American food and beverages has witnessed an abrupt downturn in several major countries. The food and beverages industry in North America suffered its one of the biggest drops in activities after the restaurants and food centers were closed, and the supply of food products and workers were disrupted due to the pandemic. The drop in the demand for various food products in the region has directly affected the sales of the wheat starch products in North America.
Wheat starch is derived from the processed endosperm of wheat. It is obtained by removing the protein from wheat flour. It has an appearance similar to that of a corn starch or flour. Wheat starch has become one of the vital part of the food and beverage industry. It forms an essential ingredient uses in the preparation of various food products due to its superior gelling, stabilizing and thickening properties. When used in food, wheat starch assists with texture, viscosity, 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 caused the starch to absorb water & swell, while increasing the clarity and viscosity. Once the viscosity reaches the maximum level, the cells moves apart and reduces the viscosity. Then, 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 wheat starch in baking is also incrementing these days. It is used in baking as it replaces the portions of wheat flour. The modified wheat starch have proved to possess superior emulsifying properties in certain food products. Wheat starch also find Grade in confectionery products like 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. It is a determinant of spaghetti cooking. In comparison to other starches, wheat starch increases the volume and tenderness of cakes and also helps in fat absorption in doughnuts. Wheat starch is commonly used in sweeteners such as glucose syrup, maltodextrin and dextrose. It is employed as a stabilizer for sauces and puddings. Besides these, wheat starch is a type of starch that is believed to offer certain health benefits. It is considered to be a sugar substitute which helps in maintaing the insulin level in a human body. Wheat starch is extremely fibrous and tends to enhance the calories in the body.
The wheat starch market based on type has been segmented into native wheat starch and modified wheat starch. In 2019, the native wheat starch segment accounted for a larger share of the North America wheat starch market, whereas the modified wheat starch segment is expected to grow at a higher CAGR during the forecast period. Native wheat starch is a carbohydrate obtained from wheat. It is physically extracted from wheat, which separates gluten and other proteins. Native wheat starch is also a plant-based component used in foods extracted from wheat. It is a white to off-white powder with a neutral smell and taste. It's got an energy value of 4kcal/g (similar to all other carbohydrates). Native wheat starch is used in a variety of foods, e.g., to thicken custards, cookies, sauces, and instant foods. Moreover, it can also be used for binding and moisture retention as an emulsifier, a stabilizer, and a clouding and glazing agent. Further it is also used in sugar confectionery, bakery and snacks, dairy products (such as cheese), alcoholic beverages, sauces and soups, pasta, ready meals, and meat and seafood (such as surimi). For instance Roquette offers wheat starch TB which is a native wheat starch with disintegrating, filling and binding properties. It is used in a number of pharmaceutical and neutraceutical dosages including swallowable pills, hard capsules, blends, granules and pellet premixes.
Based on grade, the wheat starch market is segmented into food grade and industrial grade. In 2019, the food grade segment dominated the North America wheat starch market whereas, the industrial grade segment is expected to grow at the fastest rate during 2020–2027. Wheat Starch is commonly used in the food and beverage sectors as a dietary supplement. Wheat starch thickens food by gelatinization and retrograde. In the food-grade, wheat starch is used to thicken or strengthen products such as puddings, soups, sauces, and pie fillings. When used in food, wheat starch helps with texture, viscosity, gel-forming, adhesion, binding, moisture retention and can be used as a fat substitute. Wheat starch is primarily used as a food products thickening agent, gelling agent, blinding agent, or stabilizing agent. In addition to direct use, wheat starch is also an essential material for high-quality restaurants, hotels, as well as home cooking and snacks. Wheat starch is used as an active ingredient and additive in a range of food products. Confectionery, chocolate, and bakery goods could be among the attractive uses of wheat starch in the food industry.
Based on end use industry, the wheat starch market is segmented into food and beverages, cosmetics and others. In 2019, the food and beverages segment dominated the North America wheat starch market whereas, the others segment is expected to grow at the fastest rate during 2020–2027. Wheat starch is an important part of the food industry, where it is used as a thickening agent in food. Wheat starch does not give elasticity to the dough; owing to this, it is most widely used in the food and beverage sector as a thickener, food additive, and active ingredient. Furthermore, it is helpful in the food binding process and also used in the preparation of foods that are gluten-free and low in calories, which will further increase its demand in the market. Moreover, in many food applications, it is also commonly used as an emulsifier, stabilizer, fat substitute, and a clouding or glazing agent. In addition, wheat starch serves to thicken most kinds of sauces, gravies, or soups. It also thickens the puddings and pie fillings. Some kinds of dough recipes often call for wheat starch, such as Chinese dumpling wrappers. Wheat starch helps give a translucent consistency to dumpling wrappers. This is likely to soar the demand for wheat starch in the food & beverage industry in the near future. The trend for the consumption of gluten- free food among consumers will favor the demand for wheat starch in the food and beverage industry as it is a certified gluten-free product. Besides this, wheat starch is used in sugar confectionery, bakery and snacks, dairy products (such as cheese), alcoholic drinks, sauces and soups, kinds of pasta, prepared foods, and meat and seafood (such as surimi).
| Report Attribute | Details |
|---|---|
| Market size in 2019 | US$ 161.89 Million |
| Market Size by 2027 | US$ 187.22 Million |
| Global CAGR (2020 - 2027) | 2.1% |
| Historical Data | 2017-2018 |
| Forecast period | 2020-2027 |
| Segments Covered |
By Type
|
| Regions and Countries Covered | North America
|
| Market leaders and key company profiles |