Global Modified Food Starch Market Size, Share & Demand Report By Source (Corn, Wheat, Potato, Cassava, Rice), By Modification Type (Chemical, Physical, Enzymatic), By Application (Processed Foods, Bakery, Dairy, Beverages, Meat Products, Infant Nutrition), By End-Use Industry & Region – Global Forecasts, 2026–2031

Table of Contents

1. Executive Summary
   1. Introduction
2. Market Introduction
   1. Market Definition
   2. Scope of the Study
   3. Market Structure
3. Research Methodology
   1. Primary Research
   2. Research Methodology
   3. Assumptions & Exclusions
   4. Secondary Data Sources
4. Market Factor Analysis
   1. Value Chain Analysis: Modified Food Starch Market
   2. Porters Five Forces Analysis
      1. Bargaining Power of Suppliers
      2. Bargaining Power of Buyers
      3. Threat of Substitution
      4. Threat of New Entrants
      5. Competitive Rivalry
5. Market Dynamics
   1. Drivers
   2. Restraints
   3. Opportunities
6. Recent Trends Analysis
7. Impact of COVID-19 on Modified Food Starch Market
   1. Pre and Post Covid -19 Market Scenario Analysis
   2. Market Recovery Timeline and Challenge
   3. Measures Taken by Top Players
8. Regulatory Landscape
9. Modified Food Starch Market, By Source
   1. Introduction
      1. Market Size and Forecast, By Source
   2. Corn (Maize)
      1. Market Size and Forecast, By Region
   3. Wheat
      1. Market Size and Forecast, By Region
   4. Potato
      1. Market Size and Forecast, By Region
   5. Cassava (Tapioca)
      1. Market Size and Forecast, By Region
   6. Rice
      1. Market Size and Forecast, By Region
   7. Others (Pea, Sago, Barley)
      1. Market Size and Forecast, By Region
10. Modified Food Starch Market, By Modification Type
    1. Introduction
       1. Market Size and Forecast, By Modification Type
    2. Chemically Modified Starch
       1. Market Size and Forecast, By Region
    3. Physically Modified Starch
       1. Market Size and Forecast, By Region
    4. Enzymatically Modified Starch
       1. Market Size and Forecast, By Region
11. Modified Food Starch Market, By Functionality
    1. Introduction
       1. Market Size and Forecast, By Functionality
    2. Thickening
       1. Market Size and Forecast, By Region
    3. Stabilizing
       1. Market Size and Forecast, By Region
    4. Binding
       1. Market Size and Forecast, By Region
    5. Texturizing
       1. Market Size and Forecast, By Region
    6. Emulsifying
       1. Market Size and Forecast, By Region
    7. Fat Replacement
       1. Market Size and Forecast, By Region
12. Modified Food Starch Market, By Application
    1. Introduction
       1. Market Size and Forecast, By Application
    2. Processed & Convenience Foods
       1. Market Size and Forecast, By Region
    3. Bakery & Confectionery
       1. Market Size and Forecast, By Region
    4. Dairy Products
       1. Market Size and Forecast, By Region
    5. Soups, Sauces & Dressings
       1. Market Size and Forecast, By Region
    6. Beverages
       1. Market Size and Forecast, By Region
    7. Meat, Poultry & Seafood Products
       1. Market Size and Forecast, By Region
    8. Infant & Clinical Nutrition
       1. Market Size and Forecast, By Region
13. Modified Food Starch Market, By End-Use Industry
    1. Introduction
       1. Market Size and Forecast, By End-Use Industry
    2. Food & Beverage Manufacturing
       1. Market Size and Forecast, By Region
    3. Foodservice & QSR Chains
       1. Market Size and Forecast, By Region
    4. Nutraceutical & Functional Foods
       1. Market Size and Forecast, By Region
    5. Animal Nutrition
       1. Market Size and Forecast, By Region
14. Regional Overview
    1. Introduction
       1. Market Size and Forecast
    2. North America
       1. Market Size and Forecast
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       2. U.S.
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       3. Canada
    3. Europe
       1. Market Size and Forecast
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       2. U.K.
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       3. Germany
       4. France
       5. Spain
       6. Italy
       7. Russia
       8. Nordic
       9. Benelux
       10. Rest of Europe
    4. APAC
       1. Market Size and Forecast
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       2. China
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       3. Korea
       4. Japan
       5. India
       6. Australia
       7. Singapore
       8. Taiwan
       9. South East Asia
       10. Rest of Asia-Pacific
    5. Middle East and Africa
       1. Market Size and Forecast
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       2. UAE
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       3. Turky
       4. Saudi Arabia
       5. South Africa
       6. Egypt
       7. Nigeria
       8. Rest of MEA
    6. LATAM
       1. Market Size and Forecast
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       2. Brazil
          1. By Source
             1. Corn (Maize)
             2. Wheat
             3. Potato
             4. Cassava (Tapioca)
             5. Rice
             6. Others (Pea, Sago, Barley)
          2. By Modification Type
             1. Chemically Modified Starch
             2. Physically Modified Starch
             3. Enzymatically Modified Starch
          3. By Functionality
             1. Thickening
             2. Stabilizing
             3. Binding
             4. Texturizing
             5. Emulsifying
             6. Fat Replacement
          4. By Application
             1. Processed & Convenience Foods
             2. Bakery & Confectionery
             3. Dairy Products
             4. Soups, Sauces & Dressings
             5. Beverages
             6. Meat, Poultry & Seafood Products
             7. Infant & Clinical Nutrition
          5. By End-Use Industry
             1. Food & Beverage Manufacturing
             2. Foodservice & QSR Chains
             3. Nutraceutical & Functional Foods
             4. Animal Nutrition
       3. Mexico
       4. Argentina
       5. Chile
       6. Colombia
       7. Rest of LATAM
15. Competitive Landscape, 2025
    1. Introduction
    2. Modified Food Starch Market Share Analysis, 2025 (%)
       1. Market Share Analysis, 2025
       2. Competition Ranking, 2025
       3. Key Developments & Growth Strategies
          1. Merger & Acquisition
          2. Product Launch
          3. Expansion
       4. Consolidated SWOT Analysis of Key Players
16. Company Profile
    1. Cargill Incorporated
       1. Business Overview
       2. Financial Data
       3. Key Product domains
       4. Recent Developments
    2. ADM (Archer Daniels Midland)
    3. Ingredion Incorporated
    4. Tate & Lyle PLC
    5. Roquette Frères
    6. Avebe
    7. Südzucker Group
    8. Emsland Group
    9. Grain Processing Corporation
    10. AGRANA Group