Fat-replacing starch is used in the preparation of various food items such as cake, biscuits, infant formula, etc. Fat-replacing starch is added to soups, sauces, fillings, puddings and other such preparations to thicken and improve the viscosity of the products. Fat-replacing starch works as a thickening, emulsifying, and stabilizing agent.  Fat-replacing starch is produced from various sources such as pea, wheat, maize, tapioca, rice, and potato. Fat-replacing starch are easy to digest and at the same enable the preparation of products with low-fat content.

Market Analysis and Insights: Global Fat-Replacing Starch Market
The global Fat-Replacing Starch market was valued at US$ XX in 2020 and will reach US$ XX million by the end of 2027, growing at a CAGR of XX% during 2022-2027.

Global Fat-Replacing Starch Scope and Market Size
The global Fat-Replacing Starch market is segmented by company, region (country), by Type, and by Application. Players, stakeholders, and other participants in the global Fat-Replacing Starch market will be able to gain the upper hand as they use the report as a powerful resource. The segmental analysis focuses on sales, revenue and forecast by region (country), by Type and by Application for the period 2016-2027.

Segment by Type
Organic Fat-Replacing Starch
Conventional Fat-Replacing Starch

Segment by Application
Bread and Sweets
Dairy Products
Other

The Fat-Replacing Starch market is analysed and market size information is provided by regions (countries). Segment by Application, the Fat-Replacing Starch market is segmented into North America, Europe, China, Japan, Southeast Asia, India and Other Regions.

By Company
Ingredion Incorporated
Cargill
Archer Daniels Midland Company
Tate & Lyle Plc
Beneo Gmbh
Avebe
Ulrick & Short