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Starch: Current Production and Consumption Trends

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Starch: Advances in Modifications, Technologies and Applications

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Abstract

Starch is a carbohydrate used in various industries such as food, paper, textiles, and pharmaceuticals due to its versatile properties and wide range of applications. Though corn, wheat, and cassava are important sources, corn is the most used source accounting for more than 70% of global production. The industrial demand for starch is expected to grow as the demand for convenience, processed food, and sustainable packaging solutions continue to rise. Using starch as a sustainable and eco-friendly material in various applications is also expected to contribute to its increasing production and consumption. While starch has many beneficial properties and applications, there are also some challenges, such as cost of production, limited availability of raw materials for starch production in certain regions, over-dependency on corn as a major source, functionality in native form, and consumer awareness toward low glycemic food. However, this chapter tries to provide an overview of the current status of starch, its production, and consumption trends.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

    Yogesh Kumar, Deep Shikha & Dharmesh Chandra Saxena

  2. CONACYT- Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca, Hidalgo, Mexico

    Fabiola Araceli Guzmán-Ortiz

  3. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Sonepat, Haryana, India

    Vijay Singh Sharanagat

  4. Department of Food Processing Technology, AD Patel Institute of Technology, Gujarat, India

    Kshitiz Kumar

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  1. Yogesh Kumar
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  2. Deep Shikha
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Editors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management Sonipat, Haryana, India

    Vijay Singh Sharanagat

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

    Dharmesh Chandra Saxena

  3. Department of Food Processing Technology, AD Patel Institute of Technology, Gujarat, India

    Kshitiz Kumar

  4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Yogesh Kumar

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Kumar, Y., Shikha, D., Guzmán-Ortiz, F.A., Sharanagat, V.S., Kumar, K., Saxena, D.C. (2023). Starch: Current Production and Consumption Trends. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_1

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