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Global Resistant Starch for Baking Market Research Report 2025
Synopsis
This report mainly studies Resistant Starch for Baking market. Resistant starch is a type of starch that isn’t fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria.
The global Resistant Starch for Baking market was valued at US$ 129 million in 2023 and is anticipated to reach US$ 181.9 million by 2030, witnessing a CAGR of 5.1% during the forecast period 2024-2030.
Resistant starch is a dietary starch that "resists" digestion in the small intestine so that the starch cannot be extensively digested in the upper intestine and passes through the large intestine, providing the body with a healthy digestive system. It has several health benefits, including reducing the risk of type 2 diabetes by improving insulin sensitivity in the body. Rising awareness about the health benefits of resistant starch and increasing use of resistant starch in bakery products, confectionery, dairy products, breakfast cereals, processed foods, beverages, etc. are some of the key factors driving the growth of the global resistant starch market factor. The application of antimicrobial resistance research has expanded significantly in various industries over the years. It has become an ideal "superfood" due to its numerous health benefits. Various studies have concluded that consumption of resistant starch can potentially reduce postprandial blood glucose and insulin responses, lower plasma cholesterol and triglyceride concentrations, improve whole-body insulin sensitivity, increase satiety, and reduce fat storage.
This report aims to provide a comprehensive presentation of the global market for Resistant Starch for Baking, with both quantitative and qualitative analysis, to help readers develop business/growth strategies, assess the market competitive situation, analyze their position in the current marketplace, and make informed business decisions regarding Resistant Starch for Baking.
Report Scope
The Resistant Starch for Baking market size, estimations, and forecasts are provided in terms of sales volume (K MT) and revenue ($ millions), considering 2023 as the base year, with history and forecast data for the period from 2019 to 2030. This report segments the global Resistant Starch for Baking market comprehensively. Regional market sizes, concerning products by Type, by Application, and by players, are also provided.
For a more in-depth understanding of the market, the report provides profiles of the competitive landscape, key competitors, and their respective market ranks. The report also discusses technological trends and new product developments.
The report will help the Resistant Starch for Baking manufacturers, new entrants, and industry chain related companies in this market with information on the revenues, sales volume, and average price for the overall market and the sub-segments across the different segments, by company, by Type, by Application, and by regions.
Market Segmentation
By Company
Ingredion
Tate & Lyle
Cargill
MGP Ingredients
Segment by Type
RS2
RS1
RS3
RS4
Segment by Application
Online Sale
Offline Sale
Consumption by Region
North America
U.S.
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
India
Australia
Taiwan
Indonesia
Thailand
Malaysia
Philippines
Vietnam
Latin America
Mexico
Brazil
Argentina
Middle East & Africa
Turkey
Saudi Arabia
U.A.E
Chapter Outline
Chapter 1: Introduces the report scope of the report, executive summary of different market segments (by region, by Type, by Application, etc), including the market size of each market segment, future development potential, and so on. It offers a high-level view of the current state of the market and its likely evolution in the short to mid-term, and long term.
Chapter 2: Detailed analysis of Resistant Starch for Baking manufacturers competitive landscape, price, sales and revenue market share, latest development plan, merger, and acquisition information, etc.
Chapter 3: Sales, revenue of Resistant Starch for Baking in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space, and market size of each country in the world.
Chapter 4: Provides the analysis of various market segments by Type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 5: Provides the analysis of various market segments by Application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 6: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product sales, revenue, price, gross margin, product introduction, recent development, etc.
Chapter 7: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 8: Introduces the market dynamics, latest developments of the market, the driving factors and restrictive factors of the market, the challenges and risks faced by manufacturers in the industry, and the analysis of relevant policies in the industry.
Chapter 9: The main points and conclusions of the report.
This report mainly studies Resistant Starch for Baking market. Resistant starch is a type of starch that isn’t fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria.
The global Resistant Starch for Baking market was valued at US$ 129 million in 2023 and is anticipated to reach US$ 181.9 million by 2030, witnessing a CAGR of 5.1% during the forecast period 2024-2030.
Resistant starch is a dietary starch that "resists" digestion in the small intestine so that the starch cannot be extensively digested in the upper intestine and passes through the large intestine, providing the body with a healthy digestive system. It has several health benefits, including reducing the risk of type 2 diabetes by improving insulin sensitivity in the body. Rising awareness about the health benefits of resistant starch and increasing use of resistant starch in bakery products, confectionery, dairy products, breakfast cereals, processed foods, beverages, etc. are some of the key factors driving the growth of the global resistant starch market factor. The application of antimicrobial resistance research has expanded significantly in various industries over the years. It has become an ideal "superfood" due to its numerous health benefits. Various studies have concluded that consumption of resistant starch can potentially reduce postprandial blood glucose and insulin responses, lower plasma cholesterol and triglyceride concentrations, improve whole-body insulin sensitivity, increase satiety, and reduce fat storage.
This report aims to provide a comprehensive presentation of the global market for Resistant Starch for Baking, with both quantitative and qualitative analysis, to help readers develop business/growth strategies, assess the market competitive situation, analyze their position in the current marketplace, and make informed business decisions regarding Resistant Starch for Baking.
Report Scope
The Resistant Starch for Baking market size, estimations, and forecasts are provided in terms of sales volume (K MT) and revenue ($ millions), considering 2023 as the base year, with history and forecast data for the period from 2019 to 2030. This report segments the global Resistant Starch for Baking market comprehensively. Regional market sizes, concerning products by Type, by Application, and by players, are also provided.
For a more in-depth understanding of the market, the report provides profiles of the competitive landscape, key competitors, and their respective market ranks. The report also discusses technological trends and new product developments.
The report will help the Resistant Starch for Baking manufacturers, new entrants, and industry chain related companies in this market with information on the revenues, sales volume, and average price for the overall market and the sub-segments across the different segments, by company, by Type, by Application, and by regions.
Market Segmentation
By Company
Ingredion
Tate & Lyle
Cargill
MGP Ingredients
Segment by Type
RS2
RS1
RS3
RS4
Segment by Application
Online Sale
Offline Sale
Consumption by Region
North America
U.S.
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
India
Australia
Taiwan
Indonesia
Thailand
Malaysia
Philippines
Vietnam
Latin America
Mexico
Brazil
Argentina
Middle East & Africa
Turkey
Saudi Arabia
U.A.E
Chapter Outline
Chapter 1: Introduces the report scope of the report, executive summary of different market segments (by region, by Type, by Application, etc), including the market size of each market segment, future development potential, and so on. It offers a high-level view of the current state of the market and its likely evolution in the short to mid-term, and long term.
Chapter 2: Detailed analysis of Resistant Starch for Baking manufacturers competitive landscape, price, sales and revenue market share, latest development plan, merger, and acquisition information, etc.
Chapter 3: Sales, revenue of Resistant Starch for Baking in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space, and market size of each country in the world.
Chapter 4: Provides the analysis of various market segments by Type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 5: Provides the analysis of various market segments by Application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 6: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product sales, revenue, price, gross margin, product introduction, recent development, etc.
Chapter 7: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 8: Introduces the market dynamics, latest developments of the market, the driving factors and restrictive factors of the market, the challenges and risks faced by manufacturers in the industry, and the analysis of relevant policies in the industry.
Chapter 9: The main points and conclusions of the report.
Index1 Resistant Starch for Baking Market Overview
1.1 Product Overview and Scope of Resistant Starch for Baking
1.2 Resistant Starch for Baking Segment by Type
1.2.1 Global Resistant Starch for Baking Market Value Comparison by Type (2024-2030)
1.2.2 RS2
1.2.3 RS1
1.2.4 RS3
1.2.5 RS4
1.3 Resistant Starch for Baking Segment by Application
1.3.1 Global Resistant Starch for Baking Market Value by Application: (2024-2030)
1.3.2 Online Sale
1.3.3 Offline Sale
1.4 Global Resistant Starch for Baking Market Size Estimates and Forecasts
1.4.1 Global Resistant Starch for Baking Revenue 2019-2030
1.4.2 Global Resistant Starch for Baking Sales 2019-2030
1.4.3 Global Resistant Starch for Baking Market Average Price (2019-2030)
1.5 Assumptions and Limitations
2 Resistant Starch for Baking Market Competition by Manufacturers
2.1 Global Resistant Starch for Baking Sales Market Share by Manufacturers (2019-2024)
2.2 Global Resistant Starch for Baking Revenue Market Share by Manufacturers (2019-2024)
2.3 Global Resistant Starch for Baking Average Price by Manufacturers (2019-2024)
2.4 Global Resistant Starch for Baking Industry Ranking 2022 VS 2023 VS 2024
2.5 Global Key Manufacturers of Resistant Starch for Baking, Manufacturing Sites & Headquarters
2.6 Global Key Manufacturers of Resistant Starch for Baking, Product Type & Application
2.7 Resistant Starch for Baking Market Competitive Situation and Trends
2.7.1 Resistant Starch for Baking Market Concentration Rate
2.7.2 The Global Top 5 and Top 10 Largest Resistant Starch for Baking Players Market Share by Revenue
2.7.3 Global Resistant Starch for Baking Market Share by Company Type (Tier 1, Tier 2 and Tier 3)
2.8 Manufacturers Mergers & Acquisitions, Expansion Plans
3 Resistant Starch for Baking Retrospective Market Scenario by Region
3.1 Global Resistant Starch for Baking Market Size by Region: 2019 Versus 2023 Versus 2030
3.2 Global Resistant Starch for Baking Global Resistant Starch for Baking Sales by Region: 2019-2030
3.2.1 Global Resistant Starch for Baking Sales by Region: 2019-2024
3.2.2 Global Resistant Starch for Baking Sales by Region: 2025-2030
3.3 Global Resistant Starch for Baking Global Resistant Starch for Baking Revenue by Region: 2019-2030
3.3.1 Global Resistant Starch for Baking Revenue by Region: 2019-2024
3.3.2 Global Resistant Starch for Baking Revenue by Region: 2025-2030
3.4 North America Resistant Starch for Baking Market Facts & Figures by Country
3.4.1 North America Resistant Starch for Baking Market Size by Country: 2019 VS 2023 VS 2030
3.4.2 North America Resistant Starch for Baking Sales by Country (2019-2030)
3.4.3 North America Resistant Starch for Baking Revenue by Country (2019-2030)
3.4.4 U.S.
3.4.5 Canada
3.5 Europe Resistant Starch for Baking Market Facts & Figures by Country
3.5.1 Europe Resistant Starch for Baking Market Size by Country: 2019 VS 2023 VS 2030
3.5.2 Europe Resistant Starch for Baking Sales by Country (2019-2030)
3.5.3 Europe Resistant Starch for Baking Revenue by Country (2019-2030)
3.5.4 Germany
3.5.5 France
3.5.6 U.K.
3.5.7 Italy
3.5.8 Russia
3.6 Asia Pacific Resistant Starch for Baking Market Facts & Figures by Country
3.6.1 Asia Pacific Resistant Starch for Baking Market Size by Country: 2019 VS 2023 VS 2030
3.6.2 Asia Pacific Resistant Starch for Baking Sales by Country (2019-2030)
3.6.3 Asia Pacific Resistant Starch for Baking Revenue by Country (2019-2030)
3.6.4 China
3.6.5 Japan
3.6.6 South Korea
3.6.7 India
3.6.8 Australia
3.6.9 Taiwan
3.6.10 Indonesia
3.6.11 Thailand
3.6.12 Malaysia
3.6.13 Philippines
3.7 Latin America Resistant Starch for Baking Market Facts & Figures by Country
3.7.1 Latin America Resistant Starch for Baking Market Size by Country: 2019 VS 2023 VS 2030
3.7.2 Latin America Resistant Starch for Baking Sales by Country (2019-2030)
3.7.3 Latin America Resistant Starch for Baking Revenue by Country (2019-2030)
3.7.4 Mexico
3.7.5 Brazil
3.7.6 Argentina
3.8 Middle East and Africa Resistant Starch for Baking Market Facts & Figures by Country
3.8.1 Middle East and Africa Resistant Starch for Baking Market Size by Country: 2019 VS 2023 VS 2030
3.8.2 Middle East and Africa Resistant Starch for Baking Sales by Country (2019-2030)
3.8.3 Middle East and Africa Resistant Starch for Baking Revenue by Country (2019-2030)
3.8.4 Turkey
3.8.5 Saudi Arabia
3.8.6 U.A.E
4 Segment by Type
4.1 Global Resistant Starch for Baking Sales by Type (2019-2030)
4.1.1 Global Resistant Starch for Baking Sales by Type (2019-2024)
4.1.2 Global Resistant Starch for Baking Sales by Type (2025-2030)
4.1.3 Global Resistant Starch for Baking Sales Market Share by Type (2019-2030)
4.2 Global Resistant Starch for Baking Revenue by Type (2019-2030)
4.2.1 Global Resistant Starch for Baking Revenue by Type (2019-2024)
4.2.2 Global Resistant Starch for Baking Revenue by Type (2025-2030)
4.2.3 Global Resistant Starch for Baking Revenue Market Share by Type (2019-2030)
4.3 Global Resistant Starch for Baking Price by Type (2019-2030)
5 Segment by Application
5.1 Global Resistant Starch for Baking Sales by Application (2019-2030)
5.1.1 Global Resistant Starch for Baking Sales by Application (2019-2024)
5.1.2 Global Resistant Starch for Baking Sales by Application (2025-2030)
5.1.3 Global Resistant Starch for Baking Sales Market Share by Application (2019-2030)
5.2 Global Resistant Starch for Baking Revenue by Application (2019-2030)
5.2.1 Global Resistant Starch for Baking Revenue by Application (2019-2024)
5.2.2 Global Resistant Starch for Baking Revenue by Application (2025-2030)
5.2.3 Global Resistant Starch for Baking Revenue Market Share by Application (2019-2030)
5.3 Global Resistant Starch for Baking Price by Application (2019-2030)
6 Key Companies Profiled
6.1 Ingredion
6.1.1 Ingredion Corporation Information
6.1.2 Ingredion Description and Business Overview
6.1.3 Ingredion Resistant Starch for Baking Sales, Revenue and Gross Margin (2019-2024)
6.1.4 Ingredion Resistant Starch for Baking Product Portfolio
6.1.5 Ingredion Recent Developments/Updates
6.2 Tate & Lyle
6.2.1 Tate & Lyle Corporation Information
6.2.2 Tate & Lyle Description and Business Overview
6.2.3 Tate & Lyle Resistant Starch for Baking Sales, Revenue and Gross Margin (2019-2024)
6.2.4 Tate & Lyle Resistant Starch for Baking Product Portfolio
6.2.5 Tate & Lyle Recent Developments/Updates
6.3 Cargill
6.3.1 Cargill Corporation Information
6.3.2 Cargill Description and Business Overview
6.3.3 Cargill Resistant Starch for Baking Sales, Revenue and Gross Margin (2019-2024)
6.3.4 Cargill Resistant Starch for Baking Product Portfolio
6.3.5 Cargill Recent Developments/Updates
6.4 MGP Ingredients
6.4.1 MGP Ingredients Corporation Information
6.4.2 MGP Ingredients Description and Business Overview
6.4.3 MGP Ingredients Resistant Starch for Baking Sales, Revenue and Gross Margin (2019-2024)
6.4.4 MGP Ingredients Resistant Starch for Baking Product Portfolio
6.4.5 MGP Ingredients Recent Developments/Updates
7 Industry Chain and Sales Channels Analysis
7.1 Resistant Starch for Baking Industry Chain Analysis
7.2 Resistant Starch for Baking Key Raw Materials
7.2.1 Key Raw Materials
7.2.2 Raw Materials Key Suppliers
7.3 Resistant Starch for Baking Production Mode & Process
7.4 Resistant Starch for Baking Sales and Marketing
7.4.1 Resistant Starch for Baking Sales Channels
7.4.2 Resistant Starch for Baking Distributors
7.5 Resistant Starch for Baking Customers
8 Resistant Starch for Baking Market Dynamics
8.1 Resistant Starch for Baking Industry Trends
8.2 Resistant Starch for Baking Market Drivers
8.3 Resistant Starch for Baking Market Challenges
8.4 Resistant Starch for Baking Market Restraints
9 Research Finding and Conclusion
10 Methodology and Data Source
10.1 Methodology/Research Approach
10.1.1 Research Programs/Design
10.1.2 Market Size Estimation
10.1.3 Market Breakdown and Data Triangulation
10.2 Data Source
10.2.1 Secondary Sources
10.2.2 Primary Sources
10.3 Author List
10.4 Disclaimer
Published By : QY Research
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