Food Anti-Caking Agent Market Size, Share, Growth Report 2030

Food Anti-Caking Agent Market

Food Anti-Caking Agent Market by Product (Calcium Compounds, Sodium Compounds, Magnesium Compounds, Microcrystalline Cellulose, and Others), By Application (Seasonings and Condiments, Bakery, Dairy Products, Soups & Sauces, and Others): Global Industry Perspective, Comprehensive Analysis and Forecast, 2017– 2024

Published Date: 19-Jul-2018 Category: Food & Beverage Report Format : PDF Pages: 110 Report Code: ZMR-1479 Status : Published

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.

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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

  • Calcium compounds
  • Sodium compounds
  • Magnesium compounds
  • Microcrystalline cellulose
  • Others

Global Food Anti-Caking Agent Market: Application Segment Analysis

  • Seasonings and condiments 
  • Bakery
  • Dairy products
  • Soups and sauces 
  • Other 

Global Food Anti-Caking Agent Market: Regional Segment Analysis

  • North America
    • The U.S.
  • Europe
    • UK
    • France
    • Germany
  • Asia Pacific
    • China
    • Japan
    • India
  • Latin America
    • Brazil
  • Middle East and Africa

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