Newly released data from pea starch market analysis by Future Market Insights shows that global consumption of pea starch enjoyed a year-on-year (YOY) growth of 5.2% in 2021 to total sales of US$ 115.9 Mn.

Dried peas have been identified to be one of the most versatile pulse alternatives, with wide variety of end uses. The ingredient is a clean-label, gluten-free, non-GMO, all-natural, slow-digestible starch, which has made it a popular diet option for weight loss without altering the flavor of the final product. Furthermore, pea production takes place all over the world, making pea starch sourcing much easier boosting the global pea starch industry.

In addition to this, the cost effectiveness of the pea starch is also one of the key reason behind the growth of pea starch market. As the pea starch is cost effective as compared to the other options available in the market such as corn starch, wheat starch, and potato starch the consumers are opting for pea starch which is souring growth to the pea starch market.

Sales of pea starch will represent 0.7% of the overall demand in the global vegetable protein market. Increasing preventative healthcare the recent outbreak of deadly viruses is boosting growth to the overall vegetable protein market triggering growth to the pea starch market.

Moreover, from past few years huge consumer base around the globe are 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 tractionFMI provides a half-yearly comparison study and evaluation of the worldwide market's growth rates as well as its future development potential. Under the subjective effect of macro and industry variables, certain demographic and innovation aspects dominate the market.

With 30% to 60% dry weight, pea starch functions as a possible food element. Compared to other starches, pea starches have a greater amylose content. It has several advantageous characteristics, including a strong resistance to shear-thinning, a high gelatinization temperature, a high gel elasticity, and quick retro gradation.

Food goods including gluten-free noodles, sausages, and meat products require a high degree of gel elasticity and quick retro gradation.

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