Food Anti-Caking Agents Market Size, Share Global Analysis Report, 2022–2028

Industry Insights

[207+ Pages Report] According to Facts and Factors, the Global 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.

Market Overview

Anti-caking agents are processed or gritty materials used as additions in sources to prevent lumps. Anti-caking compounds are incorporated into powdered products for the convenience of consumption, packing, and transportation. Anti-caking compounds are soluble in water, alcohol, and other organic solvents. They work by either absorbing excess moisture or by covering the particles with a water-repellent coating. The growth of the food and beverage industry as a result of rising population, rising consumer awareness about packaged food and shifting consumer preference towards convenience food, and growth in disposable income are some of the key factors driving demand for anti-caking agents over the forecast period. In addition, rising demand from new markets and technological advancements are likely to provide several chances for the industry. 

The increased consumption of food ingredients such as baking powder, milk & cream powder, cake mixes, and instant soup powder is expected to have a positive impact on the development of food anti-caking agents due to their critical role in maintaining free-flowing capability, texture, and other organoleptic properties. The rise in demand for high-quality food products with a longer shelf life is expected to drive the food anti-caking agents Market. Moreover, there is a growing need for convenience foods, a demand for food items with higher quality and longer shelf life, and the growing use of food anti-caking chemicals in a variety of food applications.

COVID-19 Impact:

Following the impact of COVID-19, the food anti-caking agents market is expected to increase at a very consistent rate. The regulatory climate is expected to be tranquil in the markets. End users are expected to take food anti-caking chemicals at a reasonable rate. Following COVID-19, there would be minor limits in trade/export-import, which could stifle market expansion. However, the regulatory framework favoring the food anti-caking agents market, widespread consumer acceptance, favorable trade policies, new market entrants, high investments, low competition from substitute products, and low ingredient costs are expected to drive future demand for food anti-caking agents.

Growth Driver

• Food ingredient consumption is increasing

The increased consumption of food ingredients such as baking powder, milk and cream powder, cake mixes, and instant soup powder is expected to have a positive influence on the growth of food anti-caking agents, owing to their important function of maintaining free-flowing ability, texture, and other organoleptic properties, as well as long shelf-life. Food anti-caking chemicals are being used in an increasing number of applications in the food business. Growth in the market preserves the sensory qualities of food goods by absorbing moisture and improving shelf life throughout the manufacturing and processing of food products.

Furthermore, population growth and food need are expected to drive bakery product demand in the near future. The market for food caking inhibitors is predicted to grow in the future as consumers become more aware of the nutritional benefits of packaged meals and prefer prepared foods. As a result, the increase in consumption of food anti-caking agents is directly influenced by the increase in consumption of various food ingredients (especially, those that are hygroscopic in nature).

Restraint

• Government rules and regulations

Food and Drug Regulations indicate that the amount of anti-caking agent used or present does not exceed the threshold suggested by regulatory agencies. Good Manufacturing Practice (GMP) also applies to anti-caking agents, which specifies that the amount of the agent added to the food during manufacturing and processing should not exceed the amount required to achieve the purpose for which it was introduced. Only specified levels of anti-caking chemicals are permitted in food and beverage applications, thereby limiting the consumption of the aforementioned applications. This is predicted to have a significant impact on the global market's development.

Opportunity

• Demand from developing countries

Increased living standards and changes in lifestyle (busy lifestyles) have resulted in a shift in eating habits, with consumers placing a premium on convenience. As the demand for convenience foods with improved quality and shelf-life grows in emerging economies, so does the demand for food anti-caking chemicals. Fast foods are progressively distinguishing themselves from junk food as consumers seek solutions that are quick and easy while also being nutritious.

Challenge

• The effect of anti-caking chemicals on the nutritional value of food

To avoid the formation of lumps, anti-caking chemicals are frequently employed in powdered and granulated food particles. They are commonly added to powdered foods to delay the decomposition of certain nutrients, particularly vitamin C. However, anti-caking chemicals have been proven to damage the nutrients in a powdered formulation. Instead of conserving some nutrients, it may hasten the breakdown of important molecules like vitamins. Various health hazards and side effects linked with anti-caking agents are suspected of having a detrimental impact on the global market for food anti-caking agents.

Segmentation Analysis

The Food Anti-Caking Agents Market is segregated based on type, application, and source.

By type, the market is classified into Calcium compounds, Sodium compounds, Silicon dioxide, Magnesium compounds, Microcrystalline cellulose, and Other types. The silicon compounds segment is expected to develop at the fastest rate in the food anti-caking agents market by type. This increase is due to the increased use of sodium compounds such as sodium bicarbonate as baking soda in a variety of culinary preparations. The regulatory environment and customer acceptance are the primary drivers of industry expansion. Silicon dioxide is a widely used anti-caking ingredient in food. Sodium bicarbonate, when used as a culinary component, has leavening characteristics by releasing gas (carbon dioxide), which expands the volume of the dough.

It is readily accessible in both natural and synthetic forms. Sand or quartz, rice husk powder, leafy green vegetables, beets, bell peppers, brown rice and oats, and alfalfa are all-natural sources of silicon dioxide. The increasing implementation of ways to provide sodium bicarbonate with improved anti-caking properties is fuelling the expansion of the Sodium Compounds segment.

By application, the market is classified into Seasoning & condiments, Bakery, Dairy products, Soups & sauces, and Other Applications. Seasonings and condiments will account for the largest market share in the Food anti-caking agents market. This expansion is due to an increase in the number and variety of food applications, as well as changes in customer preferences, which are aided by the use of novel seasonings and condiments. The increased flavor and anti-inflammatory and anti-bacterial properties supplied are further boosting this segment's expansion. Furthermore, the Soups And Sauces segment is expected to grow at the fastest rate during the forecast period, owing to the rising consumption of instant soups prepared with food ingredients such as instant soup powders, as well as the widespread use of anti-caking agents in soups and sauces around the world.

By source, the market is classified into Synthetic, and Natural. The synthetic sub-segment is estimated to account for the largest market share in the Food anti-caking agents market by source throughout the forecast period. Synthetic anti-caking agents are easy to produce in mass and are a more cost-effective multi-purpose alternative for producers, thus their demand in the industry is expected to remain robust. In recent years, the market has seen an increase in the number of synthetic anti-caking agent manufacturers.

Report Scope

Regional Landscape

During the projection period, North America dominated the market. The region's dominance can be attributed to the rising consumption of bakery snacks and ready-to-eat flour mixes, which accounts for the region's large market share. Furthermore, the regional market is being driven by high consumption and continuously rising demand for a diverse range of food components (which are hygroscopic in nature) and premixes in a variety of food products/applications. The United States tends to dominate the North American market. The consumption of processed and packaged foods in the United States has been quite high. Moreover, significant technical improvements in the food and dairy industries contribute to the expansion of the anti-caking agents market, which is fueling the regional market's growth.

The Asia-Pacific food anti-caking agents market is expected to rise significantly over the forecast period due to population growth and rising industrial production in China, India, and Japan. Growing population, changing lifestyles, inclination toward westernized eating habits, rising consumer preference for junk food, rising awareness of the benefits of packaged food, and a growing food and beverage industry are the major factors driving the Asia Pacific region's demand for anti-caking agents. Moreover, the factors such as increasing acceptance of western dietary patterns, increased use of anti-caking agents such as sodium bicarbonate, and increased intake of nutritious supplements throughout the Asia-Pacific area are propelling the regional market’s growth.

Recent Developments

• In 2021, Solvay proposed new grades to support more sustainable innovation in e-mobility. Solvay is accelerating its efforts to provide the automobile industry with a completely new generation of Amodel® polyphthalamide (PPA) materials designed to meet higher performance and sustainability criteria for advanced electrical and electronic applications in e-mobility. Amodel® PPA AE 9933 and AE 9950 have been planned for e-motor and inverter busbars operating at 800 volts and higher in the Supreme range.

Competitive Landscape

Some of the main competitors dominating the 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) 
• Agropur Ingredients (US)

The global food anti-caking agents market is segmented as follows:

By Type Segment Analysis

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

By Application Segment Analysis

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

By Source Segment Analysis

• Synthetic
• Natural

By Regional Segment Analysis

• 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