Japan Starch Market Research Report, 2028

Japan is known for its diverse rice varietals, each with unique flavors and characteristics. Different regions cultivate specific rice types, contributing to regional culinary traditions and preferences. Rice, the primary source of starch in Japan, holds immense cultural and culinary significance. It is a fundamental component of traditional Japanese meals and is deeply woven into the fabric of Japanese cuisine. This cultural importance ensures a stable demand for rice starch. Japan is known for its diverse rice varietals, each with its own unique flavor and characteristics. The promotion and protection of regional rice varietals contribute to market dynamics, as consumers seek specific rice types for different culinary applications. Sake, a traditional Japanese rice wine, relies on rice starch for fermentation. Japan's reputation for producing high-quality sake products, made from various rice varietals, has led to an increase in rice starch demand. Japan's commitment to sustainability is driving the development and adoption of biodegradable packaging materials made from starch-based bioplastics. These materials align with environmental goals and support the starch market's growth in non-food applications. Gluten-free diets have gained traction in Japan, mirroring global trends. Cornstarch and other gluten-free starches are used to create gluten-free alternatives in various food items, meeting the needs of consumers with celiac disease or gluten sensitivities. Starch-rich foods like mochi and okonomiyaki play a significant role in traditional Japanese festivals and celebrations. The demand for these products surges during seasonal festivities, contributing to market fluctuations. Japan's diverse regional cuisines utilize starches in unique ways. For example, Hokkaido is known for its potato-based dishes, while Okinawa incorporates sweet potatoes into many recipes. These regional variations contribute to the demand for different starch types. According to the research report "Japan Starch Research Report, 2028," published by Actual Market Research, the Japan Starch market is expected to reach market size of more than USD 3.50 Billion by 2028. There is a growing interest in resistant starches in Japan, driven by their potential health benefits. Resistant starches are known for their digestive health properties and are used in various food products, including bread, noodles, and snacks. Consumers are increasingly seeking foods with a lower glycemic index to manage blood sugar levels. Starches with a lower GI are used in the development of diabetic-friendly and low-GI products. Japanese consumers are looking for clean label products with minimal additives and natural ingredients. Starches that meet clean label criteria, such as non-GMO and organic certifications, are in demand. In line with global trends, Japan is seeing the development of starch-based meat substitutes, including plant-based burgers and sausages, to cater to the increasing interest in plant-based diets. Starches, including resistant starches, are used in functional foods designed to promote digestive health and support gut microbiome balance. Starch-rich foods like mochi and okonomiyaki play a significant role in traditional Japanese festivals and seasonal celebrations, contributing to demand spikes during these times. The cherry blossom season (sakura) sees the introduction of limited-time starch-based products, including sakura-flavored mochi and rice cakes. Fusion cuisine that combines Japanese flavors with international starch-based dishes continues to gain popularity. Examples include Japanese-style pasta dishes and ramen burgers. The craft sake movement has seen small-batch, artisanal sake producers experimenting with unique rice varietals and fermentation techniques, impacting the demand for specific rice starches. Starches are used in food products designed to reduce food waste, such as rice bran oil that utilizes the byproduct of rice milling.

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Starch derivatives are highly versatile and find applications in a wide range of industries, including food and beverage, pharmaceuticals, textiles, and paper. This diversity allows them to cater to a broad spectrum of needs, making them a preferred choice for various manufacturers. Japan has a sophisticated and diverse food and beverage industry that relies heavily on starch derivatives. These derivatives are used as thickeners, stabilizers, texturizers, and binding agents in a myriad of products, including sauces, soups, confectionery, baked goods, and dairy products. Japan has one of the world's most rapidly aging populations. As people age, they may face difficulties in swallowing or have specific dietary requirements. Starch derivatives are used to modify the texture of food products to cater to these needs, making them vital in senior nutrition. Beyond the paper and textile sectors, starch derivatives find application in specialized industrial processes, including the production of adhesives, biodegradable plastics, and various chemical processes. Their versatility extends to numerous industrial applications. As busy lifestyles become more common in Japan, there is an increasing demand for convenience and processed foods. Starch derivatives are essential in enhancing the texture and stability of these products, making them suitable for long shelf lives. In addition based on source, Cassava/tapioca starch is naturally gluten-free and allergen-free, making it suitable for individuals with dietary restrictions or allergies. As awareness of gluten sensitivity and allergies grows, there is an increasing demand for gluten-free alternatives in food products. Cassava/tapioca starch is valued for its ability to enhance the texture and mouthfeel of food products. It contributes to the smoothness and creaminess of various dishes, including desserts, sauces, and soups. The versatility of cassava/tapioca starch extends to the preparation of Asian and international cuisine. It is used in a range of dishes and products, including bubble tea, spring rolls, and gluten-free baked goods, contributing to its growing popularity. Cassava/tapioca starch is also used in the pharmaceutical industry as an excipient in tablet and capsule formulations. Its binding and disintegration properties are valued for pharmaceutical product manufacturing. Japan's busy urban population has led to an increased reliance on processed and convenience foods. Emulsifying agents, such as modified starches, are crucial in creating stable and appealing food products, including dressings, sauces, spreads, and baked goods. Emulsifying agents improve the texture and mouthfeel of food products, making them creamier, smoother, and more enjoyable. This is particularly important in products like ice creams, salad dressings, and mayonnaise. As the demand for gluten-free and vegan products rises, emulsifying agents derived from starches, such as modified tapioca and corn starches, are used to create dairy alternatives, plant-based spreads, and gluten-free baked goods. Emulsifying agents are used in the pharmaceutical and nutraceutical industries to improve the solubility and bioavailability of active ingredients in formulations, including tablets, capsules, and liquid medications. The global trend toward plant-based diets has gained momentum in Japan. Emulsifying agents derived from starches are essential in creating plant-based alternatives to dairy and meat products, such as vegan cheeses, plant-based yogurts, and meat substitutes. Furthermore based on applivation, the market is divided into Food & Beverage, Industrial, Weaving & Tectile, Animal Feed, Paper Industry, Pharmaceuticals & cosmetics and others. Starch plays a foundational role in numerous food products, serving as a thickening agent, stabilizer, texturizer, and binding agent. It is a key ingredient in products like soups, sauces, gravies, bakery items, confectionery, noodles, and processed foods. The wide range of applications ensures a substantial presence in the food industry. Japan is known for its functional food products that offer health benefits beyond basic nutrition. Starch is used to create functional foods with added dietary fiber, resistant starch, and other health-promoting properties. Considered in this report: • Geography: Japan • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028

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Kripa Shah

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Aspects covered in this report: • Japan Starch market with its value and forecast along with its segments • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation By Types • Starch Derivatives • Native By Source • Corn • Cassava/Tapioca • Wheat • Potatoes • Waxy Maize • Others (Pregelatinized Starch, Rice Bran, Sweet potato, Pea etc.) By Application • Food and Beverage • Industrial • Weaving & textile • Animal Feed • Paper Industry • Pharmaceuticals & cosmetics • Others (adhesives, foundry)

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By Function • Thickening Agent • Stabilizing Agent • Binding Agent • Gelling Agent • Film-Forming Agent • Emulsifying Agent The approach of the report: This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources. Intended audience: This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Starch industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.