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Pea Starch MarketPea Starch Market
pages: 140 | baseYear: 2024 | release: November 2025 | author: Sunanda G. | lastUpdated: November 2025
The market encompasses the production and utilization of starch extracted from yellow peas, a natural carbohydrate recognized for its thickening, gelling, and binding capabilities. Pea starch serves as a functional ingredient across diverse formulations owing to its gluten-free and clean-label characteristics.
It finds broad applications in food and beverages, pharmaceuticals, animal feed, and industrial sectors, where it supports performance, stability, and formulation consistency. The market analysis covers segmentation based on type, end use, and regional distribution to provide insights into key growth areas and emerging opportunities.
The global pea starch market size was valued at USD 403.1 million in 2024 and is projected to grow from USD 433.8 million in 2025 to USD 776.2 million by 2032, exhibiting a CAGR of 8.67% over the forecast period.
The growth is due to the rising consumer preference for allergen-free and clean-label ingredients in bakery, snacks, and processed foods, which is increasing the demand for gluten-free pea starch. Manufacturers in the pharmaceutical and nutraceutical sectors are increasingly replacing traditional gelatin with pea starch to produce vegetarian and allergen-free softgel capsules that meet regulatory and quality standards.
Major companies operating in the pea starch market are Ingredion, Roquette Frères, Emsland Group, COSUCRA, The Scoular Company, Puris, Nutri-Pea, Vestkorn, Meelunie B.V., Dakota Ingredients, P&H Milling, Inc., Farbest Brands, Ebro Foods, S.A., Laybio, and Makendi WorldWide.
Companies are developing pea starch-based solutions that improve texture, stability, and shelf life in processed and convenience foods. These innovations are provided to meet the growing demand for ready-to-eat meals, snacks, and baked products that require consistent quality and functional performance.
The expansion of pea starch applications in these food categories enhances product versatility and allows manufacturers to cater to consumer preferences for convenient and high-quality ingredients. This approach supports broader utilization of pea starch across the food industry and contributes to market growth.
The global pea starch market is experiencing significant growth due to the increasing demand for gluten-free products. Consumers with gluten intolerance and celiac disease are seeking alternatives to wheat- and barley-based ingredients, which has created a strong need for gluten-free solutions in food production.
Pea starch serves as an effective substitute because it provides similar functional properties, such as thickening, gelling, and stabilizing, while remaining naturally gluten-free. This rising consumer preference encourages food manufacturers to incorporate pea starch into bakery products, snacks, and other gluten-free formulations.
The limited availability of high-quality peas is a major challenge in the pea starch market, which affects the consistency and yield of starch production. Variations in crop quality due to weather conditions, soil fertility, and seasonal fluctuations make it difficult for manufacturers to maintain uniform product quality. This constraint can impact production efficiency and restrict market growth.
To address this challenge, companies are collaborating with farmers to implement improved cultivation practices and select pea varieties with higher starch content. Additionally, adopting advanced processing techniques helps optimize starch extraction and maintain consistent product quality.
The global pea starch market is witnessing a growing adoption of pea starch-based softgel capsules in the pharmaceutical and nutraceutical sectors. Manufacturers are increasingly replacing traditional gelatin with pea starch to produce vegetarian and allergen-free capsules. This shift is driven by rising consumer demand for clean-label and plant-based products.
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Segmentation |
Details |
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By Type |
Industrial, Food, Feed |
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By End Use |
Food & Beverage, Paper, Pharmaceuticals, Others |
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By Region |
North America: U.S., Canada, Mexico |
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Europe: France, UK, Spain, Germany, Italy, Russia, Rest of Europe | |
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Asia-Pacific: China, Japan, India, Australia, ASEAN, South Korea, Rest of Asia-Pacific | |
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Middle East & Africa: Turkey, U.A.E., Saudi Arabia, South Africa, Rest of Middle East & Africa | |
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South America: Brazil, Argentina, Rest of South America |
Based on region, the global pea starch market has been classified into North America, Europe, Asia Pacific, Middle East & Africa, and South America.
North America pea starch market share stood around 34.55% in 2024 in the global market, with a valuation of USD 139.3 million. The dominance is driven by processing plants expansion and private sector investments in advanced food ingredient manufacturing facilities across the U.S. and Canada.
These investments focus on scaling the production of gluten-free and plant-based ingredients for bakery, snack, and meat alternative applications. Increased production capacity improves product availability and efficiency, reinforcing North America’s dominance in the market.
Asia Pacific is poised to grow at a significant CAGR of 9.39% over the forecast period. The growth is driven by government initiatives promoting domestic pulse processing industries in countries such as China and India. These programs support the use of locally grown peas for starch extraction and provide incentives for private sector investments in processing plants.
Expansion of manufacturing capabilities improves production efficiency, ensures a consistent supply, and reduces dependency on imports. Increasing availability of pea starch encourages its adoption in food, pharmaceutical, and industrial applications, thereby driving market growth across the region.
Key players in the pea starch industry are actively pursuing strategic investments and forming partnerships to strengthen their capabilities in manufacturing new ingredients and food products.
Companies are also entering into strategic collaborations with industry peers, suppliers, and research institutions. These partnerships aim to co-develop new ingredients and food products, combining expertise to accelerate innovation and bring differentiated offerings to the market. These efforts are enabling companies to expand their product portfolios, optimize manufacturing capabilities, and strengthen their position in the market.
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