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Stability of pea starch in food offers long lasted crispness in food products
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Friday, 21 May, 2021, 12 : 00 PM [IST]
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Our Bureau, Mumbai
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Pea starch has different processing properties from that of pea flour, however, it is also a resultant of yellow peas, and both are most common ingredients derived from pea. They are neutral in taste and colour in a white powdered form and consists of approximately, 40% starch content however, the starch is non-GMO, non-allergenic/gluten-free ingredient.
Stability of pea starch in food offers long lasted crispness in food products including, improvement in volume for extruded snacks. It is widely used in pet food industry, due to the natural properties that it offers such as gluten- and lactose-free solutions, low calorie formulations and allergen solutions among other solutions. It is observed that consumption of these ingredients in manufacturing of the processed food is about to bring health benefits for humans across the world. For example, in pasta manufacturing, pea starches increase the amount of resistant starch which has health benefits, such as improved colon health.
North America is the largest regional market globally and is expected to expand at a remarkable growth rate during the forecast period. The Asia Pacific region is anticipated to grow at the fastest rate during the forecast period among other regions, mainly due to large-scale production and the presence of a massive consumer base with a continuous demand for processed food & beverage products.
However, fluctuation is witnessed in production supply leading to demand supply gap and rising raw material costs together with certain drawbacks such as lack of awareness regarding such ingredients and the inability to provide a smooth texture desired for food products restrain the market to certain extent. Nevertheless, investments, collaboration between current market players, new product launches and new market entrants are likely to foster the growth of global pea starch market across several regions during the forecast period.
Grade Outlook:
Based on the grade, the segmentation is divided into food, feed and other industrial sectors. These sectors employ these ingredients for several processes, predominantly in snacks and savouries segment. Without deteriorating the quality of feed and food products, pea starch helps to replace the traditional gluten-free ingredients such as, potato starch, rice flour and tapioca starch. Pea starch and protein must be produced under hygienic process conditions, to be used in food industry.
The increasing volume of the global pea production, growth in the demand for canned and preserved foods, expanding application of pea starch in varied applications and a rising demand from the pet food industry along with other industrial operations are major driving factors of the market. The increased consumer demand for pea protein and pea fibre has ultimately resulted in a surplus of pea starch.
Pea Starch Market Overview
It was estimated that food segment among the other segments in the grade type outlook is projected to hold the largest share in the global market. This growth is attributed to wide consumer acceptability for healthy lifestyle, increasing in purchasing power and increased awareness and knowledge regarding health benefits attributed to the food products containing pea starch.
Function Outlook:
Pea starch is gradually becoming a popular food component due to its productive biological effects and heat resistance during its functioning. The processing method along with the properties of the starch determine the digestibility of the pea starch. The main function of the alteration of starch is to improve and expand its properties thus, increasing the potential application value.
Due to its beneficial functionality in several foods, dairy, cosmetics, pharmaceutical industrial products to name a few, pea starch has been promoted in recent years as a new functional nutritional ingredient in the development of original food products. Based on the function type outlook, the segmentation is determined into binding and thickening, gelling, texturising and film foaming among others. According to the segmentation, it was noted that the gelling segment records the highest growth rate in the functions type outlook in the global market.
Gelling is one of the properties of pea starch which is applied to replace gelatin, casein, skim milk powder, emulsifying protein, xanthan gum or carrageenan. Thickening and binding segment accounts for the largest share in the functions outlook of the pea starch market. The large share is attributed to excellent quality of binding and thickening functionality along with significant amylose content of pea starch.
Application Outlook:
Pea protein holds capabilities and functionalities to serve various foods such as snacks & cereals, nutrition bars, soups, sauces, pasta, biscuits and meat replacements. It is also proving to be a rewarding element for gluten-free diets, vegetarian and vegan food diets, sports nutrition, slimming essentials and clinical nutrition among other applications. Pea protein has a high protein content and an outstanding digestibility.
Applications segment is divided into food and beverages, industrial purposes, pet food and feed among other applications. Out of which, food and beverages segment holds the largest share in the market. Food and beverages segment accounts for numerous sub-segments which makes this segment the dominant in the global market.
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