In recent years, the cassava mosaic virus has affected about 11.2K ha of farmers' produce across 18 provinces in Thailand, which has impacted the production of cassava starch in the country. It is expected that Thailand's overall production would be well below the usual annual output of 28 - 30M MT.

Cassava starch has a neutral flavor and strong gelling power, which makes it an effective thickening agent in the food and beverage industry. Cassava starch is a non-gluten, non-GMO, and non-allergenic ingredient that is commonly used in gluten-free products because it helps lighten the texture and maintain moisture in the absence of gluten.

• Bakery Products: Cassava starch is used in sweetened as well as unsweetened confectionaries as thickeners and gelling agents. It is also used for foam strengthening, and film foaming and glazing.
• Thickeners: Cassava starch adds body to soups, sauces, and gravies. It generally costs less and has more thickening power than flour and other thickeners.
• Tapioca Pearls: Tapioca pudding and bubble tea are made with pearled tapioca, small balls of cassava starch that turn into a chewy, gummy ball when cooked.