Global food anti-caking agent market expected to reach approximately USD 810 million by 2024, growing at a CAGR of around 4.4% between 2018 and 2024. Food anti-caking agent is used as an additive, added to powders or graduals in order to prevent forming lumps. The food anti-caking agent market is anticipated to witness substantial growth within the forecast period.
The report covers a detailed analysis and forecast for the food anti-caking agent market on a global and regional level from 2015 to 2024. The study offers historical data for 2015-2017 along with a forecast from 2018 to 2024 based on revenue (USD Million). The study comprises a comprehensive view of the market with the review of market drivers, restraints, and opportunities. It also provides the level of impact of drivers and restraints on the food anti-caking agent market between 2015 and 2024.
The study included a detailed competitive scenario and type portfolio of key vendors. The report evaluates Porter’s Five Forces model to analyze the different factors affecting the growth of the food anti-caking agent market. Moreover, the study encompasses a market attractiveness analysis, which provides the most attractive and least attractive market segments information by product, application, and region.
The report includes detailed segmentation of food anti-caking agent market based on product, application, and region. Calcium compounds, sodium compounds, magnesium compounds, microcrystalline cellulose, and others are the key type in the food anti-caking agents. On the basis of the application segment, the market can be classified into seasonings & condiments, bakery, dairy types, soups & sauces, and other. Major regional segment analyzed in this report include North America, Europe, Asia Pacific, Latin America, and the Middle East & Africa with its further bifurcation into major countries including the U.S., Germany, France, UK, China, Japan, India, and Brazil.
The report provides detailed competitive outlook including market share and company profiles of the key players operating in the global market. Some of the key participants in the report include Evonik Industries AG, PPG Industries, Inc., Brenntag AG, Univar Inc., Solvay S.A., Agropur Ingredients, Huber Engineered Materials, International Media and Cultures, Inc., PQ Corporation, Sweetener Supply Corp., and others. This report segments the global food anti-caking agent market as follows:
Global Food Anti-Caking Agent Market: Product Segment Analysis
Global Food Anti-Caking Agent Market: Application Segment Analysis
Global Food Anti-Caking Agent Market: Regional Segment Analysis
Food anti-caking agents are used as additives to prevent the lump formation in packed food items. They maintain the free-flowing ability of packaged food product and improve its texture. Anti-caking agents do not have nutritional value. Some anti-caking agents are water soluble while others are soluble in organic solvents. Anti-caking agents absorb moisture or make food water repellent by covering food particles. There are different types of anti-caking agents available in the market including stearic acid, tricalcium phosphate, magnesium trisilicate, sodium ferrocyanide, powdered cellulose, magnesium stearate, sodium bicarbonate, calcium ferrocyanide, potassium aluminum silicate, and polydimethylsiloxane.
Growing food and beverage industry and increasing market for the packaged food item is expected to impact positively the global food anti-caking agent market. Moreover, the rising population and their food demands are anticipated to drive the demand for food anti-caking agents in near future. The rising awareness regarding nutritional benefits of packaged food products and increasing preference towards convenience food is expected to fuel the food anti-caking agent market growth over the years to come. Expanding the beverage industry is increasing the demand for products such as coffee, cocoa, chocolate powder, baking powder, and instant soup powder. However various norms and guidelines regarding the use of food anti-caking agents by European Food Safety Authority are expected to hinder the market growth within the forecast period. In addition, increasing raw material price and high manufacturing cost are the major challenges for the growth of the food anti-caking agent market.
Its vast product line includes the anti-cake agent containing calcium compounds, sodium compounds, magnesium compounds, microcrystalline cellulose, and others. Calcium compound is dominating the global food anti-caking agent market owing to its high functionality and suitability in product formulation.
Based on the application, the food anti-caking agent market can be segmented into seasonings and condiments, bakery, dairy products, soups and sauces, and other applications. Seasonings and condiments segment is the fastest growing among other segments due to change in consumer’s taste and innovation in food products.
By geography, Europe accounted for the large chunk of market share in terms of revenue in 2017. The industry is anticipated to be driven by growing demand for convenience food, with properties such as good nutritional value, better quality, and long shelf life. In terms of revenue, Europe was followed by North America and the Asia Pacific in 2017. North America is anticipated to show significant growth in the years to come. This is largely due to the busy lifestyle of people in the region. Asia Pacific food anti-caking agent market is expected to show considerable growth owing to its increasing western eating habits.
Some of the leading companies have been investing in technological advancement, product innovation, and maintaining grade standards in order to retain their dominance in the market. Some of the key players operating in the market are, PPG Industries, Inc., Evonik Industries AG, Brenntag AG, Solvay S.A., Agropur Ingredients, Sweetener Supply Corp., Huber Engineered Materials, Univar Inc., International Media & Cultures, Inc., PQ Corporation, and others.
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