Waxy maize starch is a type of starch derived from waxy corn, which has a high amylopectin content compared to regular corn starch. It is commonly used in the food industry as a thickening agent, stabilizer, and texture enhancer. It has several desirable properties, including excellent clarity, freeze-thaw stability, and resistance to acid, heat, and shear.
The market for waxy maize starch has been influenced by various factors, including the increasing demand for convenience foods, processed foods, and functional foods. Waxy maize starch is widely used in products such as bakery goods, soups, sauces, dressings, confectionery, and dairy products. Additionally, it has applications in the pharmaceutical, paper, and textile industries.The market for waxy maize starch has seen steady growth due to its versatile properties and wide range of applications. However, it is important to note that market conditions, including demand, prices, and competitive landscape, may have changed since my last knowledge update. To obtain the most accurate and up-to-date information on the current waxy maize starch market, I recommend consulting market research reports, industry publications, or contacting relevant industry professionals or organizations
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Key Segments
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By Type :
- Native
- Modified
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By Nature :
- Organic
- Conventional
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By End Use :
- Food Industry
- Bakery & Confectionery
- Soups, Sauces and Dressings
- Dairy Products & Frozen Desserts
- Infant Nutrition
- Other Processed Foods
- Foodservice
- Non-Food Applications
- Food Industry
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By Region :
- North America
- Latin America
- Europe
- South Asia
- East Asia
- Oceania
- Middle East & Africa
Recent Developments:
- Several companies have launched new waxy maize starch products with improved functionality, such as high viscosity and excellent stability, to cater to the growing demand from the food and beverage industry.
- Cargill introduced the Waxy corn promise program, and collaborated with various players, farmers, and co-op suppliers to address key sustainability challenges in the growing regions.
- Key manufacturers in the industry are adopting various strategies to sustain their market share in the market.
- For instance, Agrana Beteiligungs-AG, had invested a significant amount of US $ 25 Mn to expand its manufacturing plant across Austria.
Competitive Landscape:
The waxy maize starch market is highly competitive due to the presence of international and domestic suppliers across the globe. The market is highly fragmented and various key players in the market are following the route of consolidation such as mergers and acquisitions & development of new products.
- For instance, Tate & Lyle, a distributor of food and beverage products, had introduced novel gelling starches made from Non-GMO dent corn. Through this initiative, the company enters into the US market with non-GMO starches made from dent corn.
Key Companies Profiled
- Cargill Inc.
- Archer Daniels Midland Co.
- Ingredion Inc.
- Tate & Lyle PLC
- Associated British Foods PLC
Drivers:
- Waxy maize starch is widely used as a thickener, stabilizer, and texturizer in food and beverage products, such as soups, sauces, and processed foods. Moreover, it is used as a binding agent in the manufacturing of tablets and capsules. Growth in these industries is expected to boost the adoption of waxy maize starch.
- Besides this, waxy maize starch has many other applications which drive the adoption of the product in the market. For instance, waxy maize starch is used as a source of energy and nutrition in animal feed, due to its high starch content and low glycemic index.
- Various factors such as the rise in the adoption of convenience meals, low energy costs, and shorter preparation times are the factors contributing to the adoption of waxy maize starch
- Moreover, the rise in demand for gluten-free products makes waxy maize starch an attractive alternative to wheat-based starches for individuals.
- Also, waxy maize starch is a popular ingredient in sports nutrition products and low-carbohydrate foods due to its low glycemic index.
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