Tandoori chicken pizza
Market Valuation And Growth Prospects For Pea Starch Hits USD 241 Million, Advancing At A CAGR Of 13.1% In The Intervening Period
The global pea starch market value is slated to total USD 130 million in 2024 and USD 241 million. Global sales of pea starch are estimated to surge at a CAGR of around 13.1% during the assessment period.
Several factors are stimulating growth of the pea starch market. These include rising demand for gluten-free ingredients, growing health and wellness trends, increasing interest in plant-based foods.
Pea starch's popularity has a basis in peas' public presence. The ingredient has been trusted for ages, whether it be their protein or flakes, and this trust is translating into the pea starch industry.
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The pea starch industry is slated to progress rapidly through 2034. Pea starch's status as a gluten-free ingredient is winning it a plethora of supporters. In addition to the already gluten intolerant people, many other people are embracing gluten-free diets.
A large contributor to this shift of people is the fitness and gym culture propagating throughout the world. Celebrity fads are also contributing to many consumers turning gluten-free. The status of the product as a non-GMO ingredient is also helping it become more of a common entity in food formulation.
Pea starch is also climbing in popularity as an ingredient in weight loss products. The inclination of fitness enthusiasts is for organic ingredients, and, thus the starch is being used more in weight loss regimes.
The promotion of starch as an alternative is also supposed to add significant value to the market. Pea starch is replacing potato and tapioca starch in numerous food formulations. Similarly, high adoption of pea starch in bakery products will likely boost sales growth
Key Takeaways from the Pea Starch Market
"Manufacturers in the pea starch market are relying on technology to get ahead in the market. The streamlining of production processes is a common strategy among industry players.," says a lead analyst at Future Market Insights (FMI).
Who is Winning?
The pea starch market is highly competitive, with players of all scales looking to establish themselves in the landscape. Top companies in the market are competing with smaller brands to establish themselves in the marketplace. Some of the prominent companies in the market include Axiom Foods Inc., Dakota Dry Bean, Parrheim Foods, and Cargill Inc.
Drive Your Growth Strategy Purchase the Report for Key Insights:
Recent Developments in the Pea Starch Market
Want More Insights?
Future Market Insights (FMI), in its new offering, provides an unbiased analysis of the global pea starch market presenting historical demand data (2019 to 2023) and forecast statistics for the period from 2024 to 2034.
The study incorporates compelling insights based on nature (organic and conventional), grade (feed grade, food grade, and industrial grade), application (thickening and binding, gelling, texturizing, and others), and end use (soups and sauces, snacks and savory, bakery products, food processing industry, cosmetics, pharmaceuticals, and pet food industry) across several regions.
About Future Market Insights (FMI)
Future Market Insights, Inc. (ESOMAR certified, recipient of the Stevie Award, and a member of the Greater New York Chamber of Commerce) offers profound insights into the driving factors that are boosting demand in the market. FMI stands as the leading global provider of market intelligence, advisory services, consulting, and events for the Packaging, Food and Beverage, Consumer Technology, Healthcare, Industrial, and Chemicals markets. With a vast team of over 400 analysts worldwide, FMI provides global, regional, and local expertise on diverse domains and industry trends across more than 110 countries.
Contact Us:Future Market Insights Inc.Christiana Corporate, 200 Continental Drive,Suite 401, Newark, Delaware – 19713, USAT: +1-845-579-5705For Sales Enquiries: sales@futuremarketinsights.ComWebsite: https://www.Futuremarketinsights.ComLinkedInTwitterBlogsYouTube
Potatoes: The Gateway Food To Adventuresome Flavors
There's a general consensus that American consumers, troubled by the rising price of everything and stressed out about the state of the world, are not seeking high adventure when eating out. They want food that is a little different, but still safe enough that they know they're going to enjoy it.
Restaurants, for their part, are scrambling to get customers to order more often as overall traffic continues to decline, and they're looking to offer items that they can sell inexpensively while still making a profit.
So it should come as no surprise that a lot of innovation is happening around the potato.
Some major chains have been refurbishing their potatoes and adding new options, including Arby's, Sonic Drive-In, and Long John Silver's, and others are adding different toppings to their fries as check-boosting limited-time offers.
Independent restaurants, meanwhile, are also taking their potatoes seriously, often sourcing them from local farms and selecting different varieties depending on the preparation.
Sonic's Groovy Fries with sauce
Many Sonic customers are fans of its tots, but in May the 3,500-unit chain upgraded its fries. The new crinkle-cut item, which Sonic has dubbed "Groovy Fries," was specifically designed to be crispy on the outside and soft and fluffy on the inside, and they're served with a new Groovy Sauce, a ranch dressing-based condiment with herbs and Sriracha sauce.
"Sonic has long been a leader in sides, but fries have lagged behind our other offerings for years," said Sonic vice president of culinary and menu innovation Mackenzie Gibson via email.
She said that although the brand's tots are "iconic," "fries are a top driver when consumers are deciding between burger brands. As our brand grows and we enter new markets where people might not be as familiar with or have as strong an affinity for tots, we want to make sure we have the craveable side they're looking for — and that's typically fries."
She said that over the couple of years that were spent developing the new fries, she and her team focused on three main attributes: "Creating a fry that holds its crispiness, is perfectly seasoned, and offers improved heat retention."
Holding crispiness and retaining heat are becoming an increasingly important issue as a growing number of orders are for takeout and delivery.
Chris Lamb, senior director of potato foodservice marketing for McCain Foods, a major potato supplier, said that his company is focused on making sure that its fries hold up "in a 30-minute travel in a bag on a bike."
"Fries are a bit of a litmus test for quality post-delivery," he said. "When you get delivery, the first thing you do is pull out fries and take a bite."
But fewer potatoes are ordered for delivery than in restaurants, according to restaurant research firm Technomic, which reports that 66% of on-premises restaurant orders include potato items, mostly fries, compared to 50% overall.
Lamb said this is a problem when it comes to profitability. Restaurants already pay a premium for delivery, and that difficulty is compounded by the fact that few takeout and delivery orders include soft drinks, and fewer include alcohol, both of which are typically high-margin items and incremental to entrée orders.
"And if everyone's swapping fries for salad, it's a hard equation," he said, since salads are considerably less profitable.
To help mitigate customers' tendency not to have fries delivered, it makes sense to ensure that they stay crispy and hot for as long as possible. Lamb points to visible batters and less visible coatings with which fries can be treated to help retain heat, but there are also steps that operators can take to help ensure that fries arrive as intact as possible without changing the fries themselves.
"A plastic bag will kill the crunch of fries and all the attributes that you look forward to," he said. Instead, he suggests packing fries in containers with holes that allow them to vent moisture that builds up.
Arby's potato cakes
Like Sonic's tots, Arby's had a signature potato item for decades: potato cakes. The triangular side item of finely diced potato is crispy on the outside and tender and potatoey on the inside, and just returned to the menu as an LTO starting on July 1.
The item had been removed in 2021, replaced by increasingly popular crinkle fries.
Arby's also has curly fries, which are a fan favorite and were placed on the menu in 1988.
The chain, which like Sonic has around 3,500 restaurants, said a strong fan base for the potato cakes remained even after it was removed from the menu; over the past year they were mentioned on social media more than 10,000 times, the chain said, adding that it even has dedicated fan accounts.
Arby's vice president of integrated marketing communications, Tiffany Cameron, said in an email, "It's great to see how our potato products are loved and embraced by our fans. We heard our Potato Cakes devotees loud and clear and are happy to offer the fan favorite again for a limited time."
Arby's, which, like Sonic, is a subsidiary of Atlanta-based Inspire Brands, declined to say how long the potato cakes would remain on the menu.
Long John Silver's Crispy Waffle Fries
Long John Silver's introduced Crispy Waffle Fries as a permanent addition to the menu in late July. A spokesperson for the seafood chain of around 530 restaurants said the fries were several months in the making, and finding crispy ones was key.
"Nobody should have to settle for soggy fries, but with the growth in drive-thru, delivery, and take-out orders, sad soggy fries have become more common across the restaurant industry," the spokesperson said. "As the fish and fries expert, we knew we had an opportunity to make mealtime better by improving our fries. After several months of testing, we found a waffle fry that pairs perfectly with our famous fish, chicken, and shrimp, and that also stays crispy on the drive from our shore to your door."
But crispiness and portability aren't always what customers want in their fries, according to Lamb of McCain, who said that the popular item is also a common gateway to more adventuresome flavors.
"Fries are a great canvas for chefs and restaurateurs," allowing them to add rather adventuresome flavors in a familiar setting.
Celebrity chef Maneet Chauhan has long had an Indian version of poutine at her Chauhan Ale & Masala House in Nashville. Her current iteration is topped with tandoori chicken, cheese curds, and makhani sauce, a buttery and creamy tomato sauce generally made with cashews, onions, and a wide variety of spices.
Variations on poutine, or chili fries, or disco fries, are popping up at chain restaurants all over the country, often reinforcing a brand's identity or piggybacking on other LTOs.
Photo: Starbird offered Loaded Bánh Mì Fries this winter.
Starbird, a chicken concept in the San Francisco Bay area, offered Loaded Bánh Mì Fries this winter. They were topped with hoisin & Sriracha aïoli sauces, an Asian herb mix, and fried shallots.
Taco Cabana tested fries topped with carne asada steak and fries topped with queso and chile con carne in its El Paso, Texas, locations.
The Pour House, a casual-dining concept with three locations in the Philadelphia suburbs, introduced Loaded She Crab Fries as a permanent item this spring. It's seasoned waffle fries topped with creamy she-crab sauce, cheese sauce, smoked bacon, and Old Bay seasoning.
The Pour House's She Crab Fries
Dave & Buster's added Loaded Barbacoa Fries as part of its menu revamp in April. They're topped with queso blanco, shredded beef, pico de gallo, cotija cheese, and guacamole.
Also in April, Carl's Jr. Brought back its El Diablo items as permanent menu items, including El Diablo loaded fries topped with habanero sauce, shredded cheese, and jalapeño coins.
Shake Shack has taken to offering the limited-time sauces that it develops for its burgers and chicken sandwiches on its fries as well. Earlier this year, during a Korean sandwich promotion, it also offered its crinkle cut fries with kimchi seasoning and a side of Korean barbecue sauce, and as part of its summertime barbecue promotion it's offering the same fries with barbecue seasoning and a choice of smoky barbecue or Carolina barbecue sauces.
Checkers & Rally's, whose seasoned fries get called out as craveable more than any other chain, according to Technomic, is offering them with smoked brisket, melted cheddar cheese, diced red onions, and dill pickles.
TooJays' Pastrami Reuben "Knishwichx"
TooJay's Deli, the New York-style deli concept based in West Palm Beach, Fla., is using Jewish-style potatoes for carriers of other items, reinforcing its brand identity. Currently on the menu are brisket latkes: potato pancakes topped with braised brisket, mushroom demiglace, caramelized onions, creamy horseradish sauce, and scallions on a bed of arugula. It's also offering a Pastrami Reuben "Knishwichx." A knish is a hand pie, usually filled with mashed potatoes, as it is at TooJay's. It is used as a bun for a classic Reuben sandwich with pastrami, Swiss cheese, sauerkraut, and Russian dressing.
Among independent restaurateurs, Alejandro Najar, who competed in Season 21 of Hell's Kitchen and is now the chef of The Butcher's Cellar, a steakhouse that recently opened in the Waco, Texas, suburb of Woodway, offers a "thousand layer potato." To make it he thinly slices Idaho potatoes and brushes them with melted butter. He then layers them in a deep baking dish, sprinkling each layer with a little potato starch and salt. He bakes them for a couple of hours and then presses them down with a weight in the refrigerator overnight. The next day he cuts them into cubes, deep-fries them, and serves them with crème fraîche, trout roe, and chives.
He explained that the dish evokes sour-cream-and-onion potato chips, with the crème fraîche filling in for sour cream and chives playing the role of onions. The trout roe is for added umami.
1000 Layer Potato at The Butcher's Cellar
"It takes like an hour-and-a-half of prep and two hours to cook, and then you need to press it down overnight, so it's a two-day process," he said, adding that one reason he offers it is to challenge his cooks.
"Being in Waco, Texas, I'm not sure how many cooks have seen cool stuff like that before," he said. "I want to show them that it's worth taking two days to make a potato that's going to be devoured in two minutes."
Besides, his fries take three days. He gets Kennebec potatoes from Oklahoma, which have lower moisture than the russets he uses for his French-style buttery, cheesy mashed potatoes called pommes aligot.
He cuts them thickly, like British "chips," soaks them in water and then rinses them to remove the starch. Then he boils them for five minutes, turns off the water and lets them rest for another three minutes until they're fork tender. Then he dries them on a cooling rack overnight. The next day he blanches them in oil at about 260 degrees Fahrenheit, cools and dries them, and fries them to order on the following day.
Whitney Amero Caceres, executive chef of Primrose in Washington, D.C., also uses Kennebecs, or their cousins the Chipperbecs, for her fries, which she brines in salt, vinegar, and water for two hours, drains them, blanches them in oil, and then cools them and fries them to order.
She uses a variety of local potatoes, depending on what's available, for her confit potatoes.
"It changes week to week," she said.
She poaches the potatoes in a combination of olive oil and canola oil along with thyme, bay leaves, rosemary, garlic, and oregano. She uses them in her Liege salad, which also has green beans, bacon, and crunchy seasonal vegetables, as well as in her brunch home fries, for which she smashes them and then fries them.
The latest potato addition at Primrose was inspired by "The Bear."
The latest potato addition to Caceres' menu was inspired by an episode of the hit FX TV series "The Bear." In the episode titled Omelette — Season 2, Episode 9 — the chef makes an omelet topped with potato chips.
"I was watching it and I thought, 'I want to eat that,'" she said.
So she found local potato chips, bought the sour cream-and-onion variety, and served them on an omelet with a house-made version of Boursin cheese.
"We sold a good amount of them over the weekend, so we'll keep it on the menu for a while," she said. "And it's really tasty. Who does not love potato chips?"
Contact Bret at [email protected]
Pea Starch Market Sales To Soar At 13.1% CAGR Amid Growing Demand For Gluten-free Ingredients GloballyFuture Market Insights, Inc.
Future Market Insights Global and Consulting Pvt. Ltd.
An In-depth market Insight of the Pea Starch Market including Organic, and Conventional Covering 30+ Countries like United States, United Kingdom, Germany, France, Norway, Sweden, Saudi Arabia, United Arab Emirates, Japan, Korea, Australia, New Zealand, and Others.
NEWARK, Del, July 28, 2024 (GLOBE NEWSWIRE) -- The global pea starch market value is slated to total USD 130 million in 2024 and USD 241 million. The global sales of pea starch are estimated to surge at a CAGR of around 13.1% during the assessment period.
Several factors are stimulating the growth of the pea starch market. These include rising demand for gluten-free ingredients, growing health and wellness trends, increasing interest in plant-based foods.
Pea starch's popularity has a basis in peas' public presence. The ingredient has been trusted for ages, whether it be their protein or flakes, and this trust is translating into the pea starch industry.
Request Sample Report and Drive Impactful Decisions: https://www.Futuremarketinsights.Com/reports/sample/rep-gb-11034
The pea starch industry is slated to progress rapidly through 2034. Pea starch's status as a gluten-free ingredient is winning it a plethora of supporters. In addition to the already gluten intolerant people, many other people are embracing gluten-free diets.
A large contributor to this shift of people is the fitness and gym culture propagating throughout the world. Celebrity fads are also contributing to many consumers turning gluten-free. The status of the product as a non-GMO ingredient is also helping it become more of a common entity in food formulation.
Sales of Pea starch are also climbing in popularity as an ingredient in weight loss products. The inclination of fitness enthusiasts is for organic ingredients, and, thus the starch is being used more in weight loss regimes.
The promotion of starch as an alternative is also supposed to add significant value to the market. Pea starch is replacing potato and demand for tapioca starch in numerous food formulations. Similarly, high adoption of pea starch in bakery products will likely boost sales growth
Moreover, in the past few years, a huge consumer base around the globe has been suffering from several food allergies. Thus the demand for allergen-free food is increasing as a result demand for allergen-free food ingredients such as pea starch is also gaining traction
Key Takeaways from the Pea Starch Market
The pea starch market is expected to be USD 130 million in size in 2024.
Based on nature, conventional is expected to account for 81.5% of the market share in 2024.
By end use, the bakery products segment is anticipated to account for a share of 24.4% in 2024.
The United States is set to register a CAGR of 6.6% from 2024 to 2034.
Germany and the United Kingdom are predicted to record CAGRs of 5.6% and 4.3% respectively.
Story continues
"Manufacturers in the pea starch market are relying on technology to get ahead in the market. The streamlining of production processes is a common strategy among industry players.," – says Nandini Roy Choudhury, Client Partner at Future Market Insights
High Starch Content in Pea is Triggering Overall Pea Starch Market
The high amount of starch in peas is a major driving factor behind the worldwide pea starch market's expansion. In addition, the global food and beverage industry's increased health consciousness, as well as changes in flavour, quality, and taste, are all contributing to growth.
The global pea starch market has recently found applications in food processing, baking and pharmaceutical products, prompting end-product manufacturers to use larger amounts of pea starch, a trend driven by the popularity of sustainable and nutrition-rich foods without sacrificing convenience, which will contribute to the pea starch market's growth.
Furthermore, due to a growing population of gluten-sensitive, health-conscious people, the gluten-free pea starch trend is doing well, resulting in the rapid growth of gluten-free pea starch in a variety of bakery products. Pea starch also performs well in baked items in terms of structure and texture, making it a popular alternative to starch derived from traditional sources like maize, tapioca and potato.
Pea starch is an excellent extender ingredient for meat products including sliced turkey, sausages, chicken nuggets, beef burgers and chicken breasts because of its gel-like qualities.
Who is Winning?
The pea starch market is highly competitive, with players of all scales looking to establish themselves in the landscape. Top companies in the market are competing with smaller brands to establish themselves in the marketplace.
Industry Updates
In April 2024, French company Roquette launched the LYCAGEL Flex hydroxypropyl pea starch premix for pharmaceutical and nutraceutical softgel capsules. The new product launch is aimed to help the company expand its expertise and customer base as well as meet growing demand from several industries.
In May 2024, Canadian company BioNeutra Global Corporation started a collaboration with Protein Industries Canada. The collaboration also includes other parties, while the aim of it is to innovate in pea starch to make it more suitable as a food ingredient.
Leading Pea Starch Brands
Axiom Foods Inc.
Dakota Dry Bean
Parrheim Foods
Cargill Inc.
Vestkorn
Roquette
Sanstar Bio-Polymers
Emsland Group
American Key Products
Others
Get Full Access to this Report: https://www.Futuremarketinsights.Com/checkout/11034
Want More Insights?
Future Market Insights (FMI), in its new offering, provides an unbiased analysis of the global pea starch market presenting historical demand data (2019 to 2023) and forecast statistics for the period from 2024 to 2034.
The study incorporates compelling insights based on nature (organic and conventional), grade (feed grade, food grade, and industrial grade), application (thickening and binding, gelling, texturizing, and others), and end use (soups and sauces, snacks and savory, bakery products, food processing industry, cosmetics, pharmaceuticals, and pet food industry) across several regions.
Key Segments of Market Report
By Nature:
Based on its nature, the pea starch market is bifurcated into organic and conventional.
By Grade:
In terms of grade, the pea industry is categorized into feed grade, food grade, and industrial grade.
By Application:
Key product applications include thickening and binding, gelling, texturizing, and others.
By End Use:
When it comes to end use, the industry is segmented into soups and sauces, snacks and savory, bakery products, food processing industry, cosmetics, pharmaceuticals, and pet food industry.
By Region:
Analysis has been carried out in key countries of North America, Latin America, Europe, South Asia, East Asia, Oceania, and the Middle East and Africa.
Authored by:
Nandini Roy Choudhury (Client Partner for Food & Beverages at Future Market Insights, Inc.) has 7+ years of management consulting experience. She advises industry leaders and explores off-the-eye opportunities and challenges. She puts processes and operating models in place to support their business objectives.
She has exceptional analytical skills and often brings thought leadership to the table.
Nandini has vast functional expertise in key niches, including but not limited to food ingredients, nutrition & health solutions, animal nutrition, and marine nutrients. She is also well-versed in the pharmaceuticals, biotechnology, retail, and chemical sectors, where she advises market participants to develop methodologies and strategies that deliver results.
Her core expertise lies in corporate growth strategy, sales and marketing effectiveness, acquisitions, post-merger integration, and cost reduction. Nandini has an MBA in Finance from MIT School of Business. She also holds a Bachelor's Degree in Electrical Engineering from Nagpur University, India.
Nandini has authored several publications, and quoted in journals including Beverage Industry, Bloomberg, and Wine Industry Advisor.
Explore FMI's related ongoing Coverage in the Food and Beverage Domain:
The global Pea Flakes market demand is expected to reach a market valuation of USD 1,788 million by 2023, recording a CAGR of 4.2% from 2023 to 2033.
The worldwide sales of starch derivatives were assessed to be about USD 68 Billion in the current year 2023 and are projected to reach approximately USD 100 Billion by 2033.
The global market for starch recovery systems is expected to hit USD 457 million by the end of 2029.
The roll-dried starch market share is experiencing a significant upswing, with a current market size estimated at around USD 834 million in 2024.
The global pea protein market size is projected to reach USD 1,604.3 million in 2024. It will likely exhibit a compound annual growth rate (CAGR) of 11.4% with overall pea protein sales totaling USD 4,723.9 million by 2034.
The global hydrolyzed starch market size was valued at USD 12.4 billion in 2022 and is expected to grow at a CAGR of 5.7 % in terms of revenue between 2022 and 2032, reaching USD 21.8 billion by 2032.
The global Pea fiber market share is projected to expand at a CAGR of 5.1% during the predicted time frame. Forecasts indicate that the market will be valued at USD 2,683.9 Million in 2032
The global Starch-Derived Fiber market value is expected to reach a market valuation of USD 100.6 billion by 2033, recording a CAGR of 5.4% from 2023 to 2033.
The sales of pea protein ingredients are projected to be valued at USD 1.6 billion in 2023 and will rise to USD 3.4 billion by 2033.
The global soluble fiber market demand is set to be valued at USD 5,339.2 million in 2024 and likely exhibit strong growth, with sales soaring at 8.2% CAGR during the forecast period.
About Future Market Insights (FMI)
Future Market Insights, Inc. (ESOMAR certified, recipient of the Stevie Award, and a member of the Greater New York Chamber of Commerce) offers profound insights into the driving factors that are boosting demand in the market. FMI stands as the leading global provider of market intelligence, advisory services, consulting, and events for the Packaging, Food and Beverage, Consumer Technology, Healthcare, Industrial, and Chemicals markets. With a vast team of over 400 analysts worldwide, FMI provides global, regional, and local expertise on diverse domains and industry trends across more than 110 countries.
Contact Us:
Future Market Insights Inc.
Christiana Corporate, 200 Continental Drive, Suite 401, Newark, Delaware – 19713, USA T: +1-845-579-5705 For Sales Enquiries: sales@futuremarketinsights.Com Website: https://www.Futuremarketinsights.Com LinkedInTwitterBlogsYouTube
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