Food Anti-caking Agents Market Size, Industry Analysis Report, Regional Outlook (U.S., Canada, Mexico, UK, Germany, France, Italy, China, Australia, India, Japan, Indonesia, Argentina, Brazil, Saudi Arabia, UAE, Kuwait, South Africa), Application Development Potential, Price Trends, Competitive Market Share & Forecast, 2016 – 2024
Report ID: GMI1292
Global Food Anti-Caking Agents Market size is expected to move up at a moderate CAGR by 2024. Due to a thriving food and beverage industry and various other factors, the global market for anti-caking agents is expected to expand at a healthy rate.
Anti-caking agents bear the unique characteristics to ensure free flow of granules by making them water repellent. Also, they prevent bridging during the packaging process and enhance the shelf life. The key factors which propel the demand for anti-caking agents are drift in consumer choices towards packaged food products and willingness to spend more for better quality food.
These are used in food items such as milk and cream powders, table salt, flour-based mixes, baking powder, cocoa, and mixed coffee beverages, cheese, animal feed nutrients and other products. The anti-caking agents are also used in non-food industries, such as cosmetics, synthetic detergents and fertilizers, in manufacturing applications such as screening equipment, conveyors and drying and mixing equipment. Also, in industrial automation, including the handling, storage and controlled dosing of powdered food ingredients for instance, in coffee and tea vending machines, where tube obstructions are prevented to allow steady drinks flow. In the fertilizers industry, several factors causing caking are: moisture content, granular size, hygroscopicity, ambient temperature, pressure and storing conditions. These agents are used to preserve the granular nature of the fertilizers.
The anti-caking agents market is segmented based on type viz., , sodium compounds, calcium compounds silicon dioxide, , microcrystalline cellulose, magnesium compounds and others. Sodium compounds are widely used in beer making, soft drinks, carbonated beverages baked goods, noodles and confectionary. Sodium bicarbonate is used in table salts, dried milk, egg mixes, sugar products and flours. Soy milk and almond milk are major variants in calcium compounds. Silicon dioxide is used in the form of castor sugar, custard powder, icing sugar, soups, coffee and chicory mixtures powder. By application, the market can be segmented into seasonings and condiments, bakery products, dairy products, soups and sauces, fertilizers and others. Based on sources, the market is segmented as synthetic (artificial) agents and natural agents. Natural agents’ types comprises of magnesium carbonate and calcium carbonate. Natural anti-caking agents have remarkably high costs and therefore, synthetic agents have soaring demand.
North America and Europe are highly mature markets for anti-caking agents. Europe holds the major share of the global market. However, numerous regulations laid by European Food Safety Authority over a period of time to curb the development of anti-caking agents will hinder the growth in European region. For instance, the European Union had banned the use of sodium bicarbonate E550. Asia Pacific is likely to record substantial increase in demand for anti-caking agents in the coming years owing to population growth and increasing industrialization activities in India, China and Japan.
Challenges to the growth of the market might come from negative consumer perceptions regarding the nutritive value of anti-caking food additives. However, dynamic buyers’ preferences, rapid technological innovations, and intense competition have made it necessary for the players operating in this category to lookout for ways to diversify their product lines. The globally growing pace of the on-the go lifestyles pushes the demand for ready-to-eat and small and portable food products. This will rise the adoption of anti-caking agents in end user industries over the forecast period.
Leading companies in anti-caking agents include Solvay S.A., Evonik Industries AG, Brenntag AG, PPG Industries, Univar Inc., Agropur Ingredients, PQ Corporation, Huber Engineered Materials, Kao Corp., International Media and Cultures Inc., and Sweetener Supply Corp. Market leaders are infusing capital in innovative technologies to intensify their manufacturing volumes and match the demand levels from end-user industries for anti-caking agents.
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