The global modified cassava starch market is poised for steady expansion, driven by rising demand across food processing, pharmaceuticals, textiles, and paper industries. Valued at USD 2.33 billion in 2024, the market is projected to grow at a compound annual growth rate (CAGR) of 5.78% from 2025 to 2034, reaching an estimated USD 4.07 billion by 2034.

Modified cassava starch is derived from native cassava starch through physical, chemical, or enzymatic processes that enhance its functionality, stability, and performance. Its versatility makes it a cost-effective substitute for other starches such as maize, potato, or wheat, particularly in regions where cassava is abundantly cultivated.

Market Overview

The modified cassava starch market is benefiting from growing global consumption of processed and convenience foods, where starch plays a critical role as a thickening agent, stabilizer, emulsifier, and binding agent. Beyond food, cassava starch is widely used in pharmaceutical excipients, paper manufacturing, adhesives, and textiles, showcasing its adaptability across industries.

Additionally, cassava starch is gluten-free, making it highly suitable for the gluten-intolerant and health-conscious consumer segment, particularly in developed markets. This characteristic is driving strong adoption in bakery, snacks, sauces, and ready-to-eat meals.

Sustainability also plays a role in growth. Cassava is a high-yield crop requiring fewer resources than maize or wheat, which has positioned cassava starch as a sustainable alternative amid rising concerns about food security and environmental impact.

Market Segmentation

The modified cassava starch market can be segmented by modification type, function, end-use industry, and geography.

1. By Modification Type

  • Physical Modification – Includes heat-moisture treatment and pre-gelatinization. Improves water solubility and texture, used widely in instant foods.
  • Chemical Modification – Cross-linking, esterification, and oxidation enhance stability under high temperature and acidic conditions. Common in industrial applications.
  • Enzymatic Modification – Utilizes enzymes to produce starches with tailored viscosity and digestibility. Gaining traction in food and pharmaceutical applications.

2. By Function

  • Thickening Agent – Used in sauces, soups, and gravies to improve texture.
  • Stabilizer & Emulsifier – Ensures consistency in dairy products, dressings, and processed foods.
  • Binder – Applied in pharmaceuticals, paper, and adhesives for improved cohesion.
  • Disintegrant – Used in tablets to facilitate controlled breakdown.
  • Other Functions – Includes moisture retention and fat replacement in health-focused food products.

3. By End-Use Industry

  • Food & Beverage – The largest segment, covering bakery, confectionery, dairy, snacks, and ready meals.
  • Pharmaceuticals – Used in excipients, capsule production, and controlled-release drug formulations.
  • Paper & Packaging – Improves paper strength, coating, and printing quality.
  • Textiles – Applied as sizing agents in yarn processing.
  • Adhesives & Construction – Utilized in bio-based glues and construction materials for eco-friendly solutions.
  • Cosmetics & Personal Care – Incorporated in powders, creams, and lotions for texture and moisture control.

4. By Geography

  • North America – Strong demand for gluten-free and natural food ingredients.
  • Europe – Regulatory support for clean-label and plant-based ingredients drives adoption.
  • Asia-Pacific – The largest and fastest-growing market due to cassava cultivation in Thailand, Indonesia, and Vietnam. High use in food and paper industries.
  • Latin America – Brazil leads regional production, with expanding use in food processing.
  • Middle East & Africa – Rising demand for packaged foods and industrial applications supports gradual growth.

Regional Analysis

Asia-Pacific

Asia-Pacific dominates the market owing to its abundant cassava cultivation and strong food processing sector. Thailand, Vietnam, and Indonesia are leading exporters of cassava starch and are heavily investing in modification technologies. Rapid urbanization and demand for packaged foods in China and India further strengthen the region’s growth trajectory.

North America

In North America, modified cassava starch is gaining traction as a gluten-free and clean-label alternative. Consumer preference for natural ingredients in bakery, snacks, and dairy drives adoption. Pharmaceutical applications also contribute significantly due to strict quality standards for excipients.

Europe

Europe is witnessing steady growth, propelled by stringent food regulations and a strong clean-label trend. Manufacturers are substituting chemically modified starches with enzymatically modified cassava starch to align with consumer preference for natural and organic products.

Latin America

Latin America, particularly Brazil, is a key producer of cassava. The region benefits from abundant raw material availability and growing exports. Domestically, demand is supported by expanding food and beverage sectors.

Middle East & Africa

MEA shows potential growth due to rising food imports and industrial development. South Africa and Nigeria are leading cassava producers, providing opportunities for localized starch processing and modification industries.

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https://www.polarismarketresearch.com/industry-analysis/modified-cassava-starch-market 

Key Companies

  • ADM
  • Agrana
  • Asia Modified Starch Co., Ltd
  • Cargill, Incorporated
  • General Starch Limited (GSL)
  • Ingredion
  • Neo Nam Viet Co., Ltd
  • Roquette Frères
  • SMScor
  • Starch Asia
  • Tate & Lyle Plc
  • Thai Wah Public Company Limited

Conclusion

The global modified cassava starch market is projected to reach USD 4.07 billion by 2034, supported by growing food processing, clean-label demand, and expanding industrial applications. With cassava offering a sustainable and versatile starch source, industries are increasingly turning toward modified variants to meet evolving product performance and regulatory requirements.

Future growth will be fueled by:

  • Innovations in enzymatic modification for cleaner labels.
  • Rising gluten-free demand in developed markets.
  • Increased industrial utilization in textiles, adhesives, and packaging.
  • Strategic investments in cassava-growing regions to secure supply and reduce costs.

As consumer and industrial requirements evolve, modified cassava starch is positioned as a cost-effective, sustainable, and versatile ingredient shaping the next decade of food and industrial innovation.

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