Global Food Anti Caking Agents Market, By Type (Silicon Compounds, Microcrystalline Cellulose, Calcium Compounds, Sodium Compounds, Magnesium Compounds, and Others), Source (Synthetic/Artificial Agents and Natural Agents), Product Category (Non-GMO and GMO), Form (Powder and Liquid), Application (Confectionery, Bakery Products, Dairy Products, Convenience Food, Dietary Nutrition, Sports Nutrition, Processed Meat Products, Beverages, Soups & Sauces, Seasoning & Condiments, Infant Formula, and Others) - Industry Trends and Forecast to 2030.
Food Anti Caking Agents Market Analysis and Insights
Anti-caking agents are anhydrous compounds added to dry foods in small amounts to prevent particles from caking together and keep the product dry and free-flowing. Rising demand for convenience food and ready-to-eat items leading to increasing demand for anti-caking agents is expected to drive the global food anti caking agents market. In addition, a rise in demand for better-quality food products and increased shelf life is also expected to drive market growth. However, stringent rules and regulations on anti-caking agents may hamper market growth. Increasing Nano-technological innovations in food anti-caking agents may serve as an opportunity for the global market. The increasing health hazards due to excessive use of anti-caking agents may pose a serious challenge to the growth of the global food anti caking agents market.
Data Bridge Market Research analyses that the global food anti caking agents market will grow at a CAGR of 5.4% from 2023 to 2030.
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Report Metric
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Details
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Forecast Period
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2023 to 2030
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Base Year
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2022
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Historic Years
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2021 (Customizable to 2019 - 2015)
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Quantitative Units
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Revenue in USD Million, Pricing in USD
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Segments Covered
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Type (Silicon Compounds, Microcrystalline Cellulose, Calcium Compounds, Sodium Compounds, Magnesium Compounds, and Others), Source (Synthetic/Artificial Agents and Natural Agents), Product Category (Non-GMO and GMO), Form (Powder and Liquid), Application (Confectionery, Bakery Products, Dairy Products, Convenience Food, Dietary Nutrition, Sports Nutrition, Processed Meat Products, Beverages, Soups & Sauces, Seasoning & Condiments, Infant Formula, and Others)
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Countries Covered
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China, India, Japan, Thailand, South Korea, Indonesia, Malaysia, Australia, Philippines, New Zealand, Vietnam, Taiwan, Rest of Asia-Pacific, U.S., Canada, Mexico, France, Germany, Italy, Spain, U.K., Belgium, Poland, Finland, Netherlands, Russia, Turkey, Denmark, Switzerland, Norway, Sweden, Rest of Europe, Brazil, Argentina and Rest of South America, U.A.E, Qatar, Saudi Arabia, Egypt, South Africa, Bahrain, Kuwait, Oman, and Rest of Middle East and Africa
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Market Players Covered
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Evonik Industries AG, PPG Industries, In, PQ, W. R. Grace & Co.-Conn, Allied Blending, NB Entrepreneurs, Solvay, Huber Engineered Materials, REMEDY LABS, Sigachi Industries, Konoshima Chemical Co.,Ltd, Regoj Chemical Industries, Sinthesis Greenchem Private Limited, RanQ, Hefei TNJ Chemical Industry Co.,Ltd., Cellulose Manufacturer-Ankit Pulps, Fuji Chemical Industries Co., Ltd, MUBY CHEMICALS, JELU-WERK J. Ehrler GmbH & Co. KG, Sapthagiri Aromatics, Jinsha Precipitated Silica Manufacturing Co., Ltd, Bimal Pharma, Astrra Chemicals, SBF Pharma, Foodchem International Corporation, Anmol Chemicals, and Regoj Chemical Industries
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Market Definition
Anti-caking agents are additives used in powdered or granulated materials such as table salt or confectioneries to prevent lump formation (caking) and to improve packaging, transport, flowability, and consumption. Caking mechanisms vary depending on the material. Crystalline solids frequently cake due to the formation of a liquid bridge and the subsequent fusion of microcrystals. Glass transitions and changes in viscosity can cause amorphous materials to cake. Polymorphic phase transitions can also cause caking. Some anti-caking agents absorb excess moisture or coating particles with a water-repellent coating. Calcium silicate (CaSiO3), a common anti-caking agent, absorbs water and oil when added to products such as table salt.
Global Food Anti Caking Agents Market Dynamics
This section deals with understanding the market drivers, opportunities, challenges, and restraints. All of this is discussed in detail below:
Drivers
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Rise in demand for convenience food and ready-to-eat food items
Increased demand for convenience foods, such as packaged foods and ready-to-eat foods, is caused by a rise in the working population, economic improvements, and overly busy and stressful schedules. These foods, which include shelf-stable items, chilled or frozen items, no-prep dry mixes, and others, are designed with ease of consumption. The food and beverage industry is experiencing increased demand due to rising urbanization, rising standard of living, and changes in dietary preferences & lifestyle. Furthermore, the market for anti-caking agents is expected to grow significantly in tandem with the increase in demand for traditional cuisine, as these meals contain a variety of thickeners such as cornflour, arrowroot, cassava, agar-agar, gelatin, and eggs.
Anti-caking agents can be added to food products to improve viscosity, texture, density, stability, and other properties. Moreover, the main ingredient in the bakery industry is an anti-caking agent. Ingredients for baked goods such as cookies (sugar, flour, baking powder, etc.) would eventually solidify as chalk blocks if anti-caking chemicals were not used. These dry substances gradually suck out the humidity in the air over time. Because of the water, the particles may bind together.
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Rise in demand for food products with better quality and increased shelf life
Food anti-caking agents are preservatives found in powdered or granulated foods that prevent them from flowing perfectly out of the packaging, preventing the powder or granules from clustering or sticking together. Confectioneries may contain anti-caking agents to prevent the formation of lumps (caking) and to make packaging easier. The increased consumption of food ingredients such as baking powder, milk & cream powder, cake mixes, and instant soup powder is expected to positively impact the development of food anti-caking agents due to their critical function of maintaining free-flowing capability, texture, and additional organoleptic characteristics, as well as a long shelf-life.
Water, alcohol, and ethanol are all organic solvents in which anti-caking compounds are soluble. They work by either excess absorbing moisture or coating the particles with a water-repellent coating which results in the enhanced shelf life of the product.
Opportunity
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Increase in the nano-technological innovations in food anti-caking agents
Food nanotechnology is regarded as a technological frontier for the food industry in the twenty-first century. Nanotechnology is used extensively in food processing, packaging traceability, and preservation. Furthermore, advances in nano-sensing and nanostructured ingredients hold great promise in the food industry. Recent technological advances have transformed the use of nanoparticles (NPs) in the food industry. These NPs are recognized to have distinct properties such as anti-caking agents, antibacterial, bio-therapeutic, and shelf-life extension, which are expected to drive market growth.
Nanotechnology in food processing can contribute to new or improved tastes, textures, and mouth sensations through the nanoscale processing of foodstuffs or improved nutrient uptake, absorption, and bioavailability through nanoscale formulations. Several food additives are made up of nanoparticles or contain a nanosized fraction. Synthetic amorphous silica (SAS) is used in many powdered foods as a free flow and anti-caking agent and for the surface coating of packaging materials. It is made up of aggregates of nanosized primary particles.
Restraint/Challenge
- Stringent rules and regulations on anti-caking agents
Governments worldwide lay down stringent rules and regulations for the usage and consumption of anti-caking agents in the food industry. The regulations ensure that no harmful or toxic effects of food anti-caking agents should be present in the food items. The government has laid specific regulations for the type and quantity of food anti-caking agents. The Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, state that anti-caking agents may not be used unless specifically permitted by the regulations.
Post COVID-19 Impact on Global Food Anti Caking Agents Market
COVID-19 has affected the market significantly. Due to the lockdown, the manufacturing and production of many small and large companies were halted, logistics and supply chain was disrupted, and the demand for anti-caking agent also decreased, influencing the market. Due to the change in many mandates and regulations, manufacturers are designing and launching new products, which may help boost the market's growth.
Recent Development
- In July 2022, W. R. Grace & Co. announced its contract development and manufacturing facility expansion in South Michigan. The expansion includes a 4000-gallon multi-use reactor train and a HASTELLOY centrifuge, which will enhance the commercial capability of the c-GMP-compliant site
Global Anti Caking Agents Market Scope
The global food anti caking agents market is segmented into notable segments based on type, source, product category, form, and application. The growth amongst these segments will help you analyze major growth segments in the industries and provide the users with a valuable market overview and market insights to make strategic decisions to identify core market applications.
Type
- Silicon Compounds
- Microcrystalline Cellulose
- Calcium Compounds
- Sodium Compounds
- Magnesium Compounds
- Others
Based on type, global food anti caking agents market is segmented into the silicon compounds, microcrystalline cellulose, calcium compounds, sodium compounds, magnesium compounds, and others.
Source
- Synthetic/Artificial Agents
- Natural Agents
Based on source, the global food anti caking agents market is segmented into synthetic/artificial agents and natural agents.
Product Category
- Non-GMO
- GMO
Based on product category, the global food anti caking agents market is segmented into non-GMO and GMO.
Form
- Powder
- Liquid
Based on form, the global food anti caking agents market is segmented into powder and liquid.
Application
- Confectionery
- Bakery Products
- Dairy Products
- Convenience Food
- Dietary Nutrition
- Sports Nutrition
- Processed Meat Products
- Beverages
- Soups & Sauces
- Seasoning & Condiments
- Infant Formula
- Others
Based on application, the global food anti caking agents market is segmented confectionery, bakery products, dairy products, convenience food, dietary nutrition, sports nutrition, processed meat products, beverages, soups & sauces, seasoning & condiments, infant formula, and others.
Global Anti Caking Agents Market Regional Analysis/Insights
The global anti caking agents is analyzed, and market size insights and trends are provided based on as referenced above.
The countries covered in the global food anti caking agents market report are China, India, Japan, Thailand, South Korea, Indonesia, Malaysia, Australia, Philippines, New Zealand, Vietnam, Taiwan, Rest of Asia-Pacific, U.S., Canada, Mexico, France, Germany, Italy, Spain, U.K., Belgium, Poland, Finland, Netherlands, Russia, Turkey, Denmark, Switzerland, Norway, Sweden, Rest of Europe, Brazil, Argentina and Rest of South America, U.A.E, Qatar, Saudi Arabia, Egypt, South Africa, Bahrain, Kuwait, Oman, and Rest of Middle East and Africa.
Asia-Pacific is expected to dominate the global food anti caking agents market in terms of market share and revenue. It is estimated to maintain its dominance during the forecast period due to the growing surge for food anti-caking agents in various food and beverage industries.
The region section of the report also provides individual market-impacting factors and changes in regulations that impact the market's current and future trends. Data points, such as new and replacement sales, country demographics, disease epidemiology, and import-export tariffs, are some of the major pointers used to forecast the market scenario for individual countries. In addition, the presence and availability of global brands and their challenges faced due to high competition from local and domestic brands and the impact of sales channels are considered while providing forecast analysis of the country data.
Competitive Landscape and Global Food Anti Caking Agents Market Share Analysis
The global food anti caking agents market competitive landscape provides details about the competitors. Details include company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, global presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth, and application dominance. The above data points are only related to the company's focus on the global food anti caking agents market.
Some of the major players operating in the global food anti caking agents market are Evonik Industries AG, PPG Industries, In, PQ, W. R. Grace & Co.-Conn, Allied Blending, NB Entrepreneurs, Solvay, Huber Engineered Materials, REMEDY LABS, Sigachi Industries, Konoshima Chemical Co.,Ltd, Regoj Chemical Industries, Sinthesis Greenchem Private Limited, RanQ, Hefei TNJ Chemical Industry Co.,Ltd., Cellulose Manufacturer-Ankit Pulps, Fuji Chemical Industries Co., Ltd, MUBY CHEMICALS, JELU-WERK J. Ehrler GmbH & Co. KG, Sapthagiri Aromatics, Jinsha Precipitated Silica Manufacturing Co., Ltd, Bimal Pharma, Astrra Chemicals, SBF Pharma, Foodchem International Corporation, Anmol Chemicals, and Regoj Chemical Industries, among others.
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