The Asia Pacific Resistant Starch Market is expected at USD 2.28 billion in 2024 and estimated to be growing at a CAGR of 8.02%, to reach USD 3.36 billion by 2029.
Resistant starch is a natural fiber that is not absorbed or broken down, converted into fatty acids by intestinal bacteria instead. Resistant starch is not completely absorbed in the small intestine but travels to the large intestine where bacteria ferment it and create short chain fatty acids from them which is supposed to benefit the body in several ways. Resistant starch helps the human body by lowering fats and blood cholesterol and restricting the production of new fat cells, aids digestion and insulin sensitivity, keeps appetite stable, helps in the rehydration process of the body, and improves immunity. Resistance starch is also helpful in preventing diseases like diabetes, cancer, and heart disease and improves the immune system. Resistant starch includes high fiber foods like legumes and grains but it also includes food additives and carbohydrate-rich foods.
The driving factors of the Asia Pacific Resistant Starch market are the growing incidence of health problems, increasing population, and rising disposable income. Trends like the rising popularity of cereal bars in common consumers and sportspeople, the introduction of new innovative products and growth in the awareness of the diseases are propelling the demand for resistant starch. As resistant starch assists the body in preventing colon cancer, diagnosing gut pain, and assisting in numerous other disease treatments which is driving its growth in the market.
Asia Pacific is the third largest market for resistant starch in the world by share. It is expected to grow at the fastest rate in the forecast period. Factors such as growing populations and rising disposable incomes are expected to propel market growth in the forecast period.
Frequently Asked Questions
The key applications include food and beverages (such as baked goods, snacks, and dairy products), pharmaceuticals, and animal feed, with a rising focus on its role in improving gut health and managing blood sugar levels.
The rise in demand is driven by factors such as growing health-consciousness, increased prevalence of lifestyle diseases (like diabetes), and a rising interest in plant-based diets and functional foods.
The primary sources of resistant starch include corn, potatoes, rice, and legumes. Some emerging sources include green bananas and plantains, which are gaining popularity for their functional benefits.
Resistant starch helps in managing diabetes and obesity by improving insulin sensitivity, promoting satiety, and aiding in weight management, thus making it a popular ingredient in functional foods targeted at these health conditions.
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