Global Food Anti-Caking Agents Market Share Is Likely To Grow At A CAGR Value Of Around 5.3% By 2028

19-Apr-2022 | Facts and Factors

The Food Anti-Caking Agents Market was worth around USD 848.1 million in 2021 and is estimated to grow to about USD 1,156.1 million by 2028, with a compound annual growth rate (CAGR) of approximately 5.3% over the forecast period. The report analyzes the food anti-caking agents market drivers, restraints/challenges, and the effect they have on the demands during the projection period. In addition, the report explores emerging opportunities in the food anti-caking agents market.

Food anti-caking agents are preservatives that are used in packaged foods to prevent lump formation. These compounds prevent agglomeration in specific solids, allowing for free-flowing conditions and increasing food texturization. They are known to be water-soluble and lack nutritional value. The rise in demand for convenience foods around the world acts as one of the major factors driving the growth of the food anti-caking agents market in the forecast period. In addition, the surge in demand for higher-quality, longer-lasting food items, as well as increased consumption of food ingredients due to population growth, will drive market growth in the coming years. The rise in demand for food anti-caking agents functions, as well as research and development driving innovation, all have an impact on the market.

Browse the full “Food Anti-Caking Agents Market By Type (Calcium Compounds, Sodium Compounds, Silicon Dioxide, Magnesium Compounds, Microcrystalline Cellulose, and Other Types), By Application (Seasoning & Condiments, Bakery, Dairy Products, Soups & Sauces, and Other Applications), By Source (Synthetic, and Natural), and By Region - Global and Regional Industry Trends, Market Insights, Data analysis, Historical Information, and Forecast 2022–2028” report at https://www.fnfresearch.com/food-anti-caking-agent-market

Moreover, the expanding population, changing consumer lifestyles, urbanization, and increase in disposable income all have a beneficial impact on the food anti-caking agents industry. The market's expansion can be due to its moisture absorption capability, which assists food products in retaining their organoleptic qualities and increasing shelf-life in food manufacturing and processing. Furthermore, the deployment of modern technologies creates profitable prospects for market participants in the approaching years. Government controls and health risks are projected to stymie industry expansion. In the forecast period, consumer perception of e-numbers and the impact of anti-caking agents on the nutritional value of food products are expected to pose challenges to the food anti-caking agents market.

The food anti-caking agents market is segregated based on type, application, and source. Based on type, the global market is distinguished into Calcium compounds, Sodium compounds, Silicon dioxide, Magnesium compounds, Microcrystalline cellulose, and Other types. Based on application, the global market is distinguished into Seasoning & condiments, Bakery, Dairy products, Soups & sauces, and Other Applications. Based on the source, the global market is distinguished into Synthetic, and Natural.

Over the forecasted years, North America dominated the market for food anti-caking agents. This is primarily owing to the hectic lifestyle of the inhabitants in this area. Furthermore, increasing technical improvements in the food and dairy industries contribute to the growth of the anti-caking agents market. Due to population expansion and expanding industrialization activities in India, China, and Japan, Asia Pacific is expected to see a significant increase in demand for anti-caking chemicals in the future years. It has a high nutritional value, great quality, and long shelf life, which is propelling regional market expansion.

Furthermore, the Asia Pacific region's growing large population, changing lifestyles, inclination toward westernized eating habits, rising consumer preference for junk food, rising awareness of the benefits of packaged food, and growing food & beverage industry are the major factors driving the demand for anti-caking agents.

Report Scope

Key players functioning in the global food anti-caking agents market include Evonik Industries AG (US), PPG Industries, Inc. (US), Brenntag AG (Germany), Univar Solutions Inc. (US), Solvay SA (Belgium), Cabot Corporation. (US), and Agropur Ingredients (US).

Recent Development:

• In 2021, Solvay has announced the availability of a reactive waterborne emulsifier for solid epoxy resins. Solvay created Reactsurf® 0092, a non-ionic reactive water-based emulsifier for solid epoxy resins that is devoid of alkylphenol ethoxylates (APE). It is largely used in industrial coatings, paints, and binders. Solvay's unique and flexible Reactsurf® 0092 technology enables the development of high-performance aqueous epoxy-based coatings that can equal or exceed solvent-based (SB) coatings while containing significantly less volatile organic chemicals (VOCs).

By Type

• Calcium Compounds
• Sodium Compounds
• Silicon Dioxide
• Magnesium Compounds
• Microcrystalline Cellulose
• Other Types

By Application

• Seasoning & Condiments
• Bakery
• Dairy Products
• Soups & Sauces
• Other Applications

By Source

• Synthetic
• Natural

By Region

• North America
  • The U.S.
  • Canada
  • Mexico
  • Rest of North America
• Europe
  • France
  • The UK
  • Spain
  • Germany
  • Italy
  • Nordic countries
    • Denmark
    • Finland
    • Iceland
    • Sweden
    • Norway
  • Benelux Reunion
    • Belgium
    • The Netherlands
    • Luxembourg
  • Rest of Europe
• Asia Pacific
  • China
  • Japan
  • India
  • New Zealand
  • Australia
  • South Korea
  • Southeast Asia
    • Indonesia
    • Thailand
    • Malaysia
    • Singapore
    • Rest of Southeast Asia
  • Rest of Asia Pacific
• The Middle East & Africa
  • Saudi Arabia
  • UAE
  • Egypt
  • Kuwait
  • South Africa
  • Rest of the Middle East & Africa
• Latin America
  • Brazil
  • Argentina
  • Rest of Latin America

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