17-Mar-2020 | Facts and Factors
Findings from Facts and Factors report “Anti-Caking Agents Market By Type (Calcium compounds, Sodium compounds, Silicon dioxide, Microcrystalline cellulose, and Magnesium compounds) and By Application (Bakery, Soups & sauces, Seasonings & condiments, and Dairy Products): Global Industry Outlook, Market Size, Business Intelligence, Consumer Preferences, Statistical Surveys, Comprehensive Analysis, Historical Developments, Current Trends, and Forecasts, 2020–2026 states that the global Anti-Caking Agents market in 2019 was approximately USD 1.9 Billion. The market is expected to grow at a CAGR of 4.5% and is anticipated to reach around USD 2.5 Billion by 2026.
Anti-caking agents are those additives that are mostly included in the powdered materials which help to avoid lumps for ease of processing, use, and transport. Anti-caking agents also absorb the moisture by creating a water repellent film over the particles. They are also considered to be soluble in water, alcohol, and other organic solvents. Some of the anti-caking agents that are used commercially on a larger scale are powdered cellulose, calcium ferrocyanide, silicate, tricalcium phosphate, polydimethylsiloxane, magnesium stearate, sodium bicarbonate, magnesium trisilicate, and sodium ferrocyanide.
Browse the full “Anti-Caking Agents Market By Type (Calcium compounds, Sodium compounds, Silicon dioxide, Microcrystalline cellulose, and Magnesium compounds) and By Application (Bakery, Soups & sauces, Seasonings & condiments, and Dairy Products): Global Industry Outlook, Market Size, Business Intelligence, Consumer Preferences, Statistical Surveys, Comprehensive Analysis, Historical Developments, Current Trends, and Forecasts, 2020–2026" https://www.fnfresearch.com/anti-caking-agents-market-by-type-calcium-compounds-740
As anti-caking agents maintain high versatile nature, they are highly used in formulations of various products such as fresh meat, soups, bakery products, and cereals which drive the market for anti-caking agents. The main factors driving the growth of the demand for anti-caking agents are ease of packaging, use, and transport. In addition, rising disposable income and increasing demand for processed and packaged food trigger the demand for anti-caking agents.
Furthermore, changing lifestyles and increasing demand for fast food has contributed to high growth in the market for bakery products. However, the government regulations in particular regions regarding the high usage of anti-caking agents inhibit the growth of the market for anti-caking agents as it has some adverse effects on the human body. Nevertheless, ongoing research for innovative products that are safe for usage, consumption, and the increasing demand for anti-caking agents from emerging countries is expected to open new opportunities in the future.
The anti-caking agents are generally bifurcated into natural and synthetic. Calcium compounds and magnesium compounds are the natural agents but they are more expensive as compared with synthetic agents like Sodium compounds, Silicon dioxide, Microcrystalline cellulose. Calcium compounds are predicted to dominate the market owing to their high functionality in multiple fields and can be used in various processes and products. These anti-caking agents can be used in different applications such as bakery, soups & sauces, seasonings & condiments, and dairy products. Seasoning and condiments are forecasted to dominate the market due to the shift in preference for great taste. The use of anti-caking agents in tea and coffee vending machines is also growing as it provides a consistent flow of drinks.
The region of Asia Pacific is predicted to dominate the market in the coming years owing to the rising population and growing liking towards westernized eating habits. Rapidly rising food and dairy industries and growing disposable incomes also stimulate the demand for anti-caking agents in this region.
The anti-caking agents market is expected to slide down in the predicted period owing to several regulations led by the European Food Safety Authority on the use of anti-caking agents. The globalization of the food and beverage industry, along with the heavy use of anti-caking in fresh meat, soups, cereals, bakery, and many others, is contributing to the development of the North American market. The emerging dairy industry in Brazil is showing significant market growth in Latin America. The Middle East and Africa are expected to see decent growth in the coming years.
Report Scope
Report Attribute |
Details |
Market Size in 2019 |
USD 1.9 Billion |
Projected Market Size in 2026 |
USD 2.5 Billion |
CAGR Growth Rate |
4.5% CAGR |
Base Year |
2019 |
Forecast Years |
2020-2026 |
Key Market Players |
PPG Industries Inc., Huber Engineered Material, Evonik Industries AG, Kao Corp, Agropur Ingredients, Others, and others. |
Key Segment |
By Type, Application, and Region |
Major Regions Covered |
North America, Europe, Asia Pacific, Latin America, and the Middle East &, Africa |
Purchase Options |
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The major key players in the Anti-Caking Agents Market are as follows:
- PPG Industries Inc.
- Huber Engineered Material
- Evonik Industries AG
- Kao Corp
- Agropur Ingredients
- Others
This report segments the Anti-Caking Agents market as follows:
Global Anti-Caking Agents Market: By Type Segmentation Analysis
- Calcium compounds
- Sodium compounds
- Silicon dioxide
- Microcrystalline cellulose
- Magnesium compounds
Global Anti-Caking Agents Market: By Application Segmentation Analysis
- Bakery
- Soups & sauces
- Seasonings & condiments
- Dairy products
Global Anti-Caking Agents Market: Regional Segmentation Analysis
- North America
- Europe
- Germany
- The UK
- France
- Spain
- Italy
- Rest of Europe
- Asia Pacific
- China
- Japan
- India
- South Korea
- Southeast Asia
- Rest of Asia Pacific
- Latin America
- Brazil
- Mexico
- Rest of Latin America
- Middle East & Africa
- GCC
- South Africa
- Rest of Middle East & Africa
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