The global food anti-caking agents market size was valued at $822 million in 2020, and is projected to reach $1,074 million by 2025, growing at a CAGR of 5.5% from 2020 to 2025. The market is driven by its usage in a wide range of applications, need for varied functionalities in diverse range of food products, concern toward food safety and hygiene in manufacturing practices, and demand for food products with better quality and enhanced shelf life.
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Food Anti-Caking Agents Market Dynamics
Driver: Rising consumption of food ingredients
The growth in the consumption of the food ingredients such as baking powder, milk & cream powder, cake mixes, and instant soup powder is expected to have an influential effect (positive) on the growth of food anti-caking agents, owing to their important functionality of maintaining free-flowing ability, texture & other organoleptic properties, and long shelf-life. Consequently, the growth in the consumption of food anti-caking agents is directly influenced by the growth in consumption of different food ingredients (especially, those that are hygroscopic in nature). These are the driving factors of food anti-caking agents market.
Restraint: Government regulations
Food and Drug Regulations, with respect to the use or presence of anti-caking agents, suggests the amount of the agent does not exceed the level suggested by regulatory bodies. Anti-caking agents also come under the Good Manufacturing Practice (GMP), which suggests that the amount of the agent that is added to the food in manufacturing and processing does not exceed the amount required to accomplish the purpose for which it has been added.
Opportunity: Demand from emerging markets
Increase in living standards and changes in lifestyles (busy lifestyles) have led to change in eating habits, making consumers value convenience. The demand for food anti-caking agents is thus on the rise in emerging markets as the demand for convenience food with enhanced quality and shelf-life is increasing. Fast foods are also being increasingly differentiated from junk food as consumers seek options that are quick and easy but at the same time healthy. These are the opportunities of food anti-caking agents market.
Challenge: Impact of anti-caking agents on the nutritive value of the food product
Anti-caking agents are widely used in powdered and granulated food particles to prevent the formation of lumps. They are frequently added to powdered foods to prevent the breakdown of certain nutrients, especially vitamin However, it has been found that anti-caking agents may degrade the nutrients in a powdered formulation. Instead of protecting certain nutrients, it may accelerate the breakdown of beneficial compounds such as vitamin.
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Top Key Players in Food Anti-Caking Agents Market
Key players in this market include include major players such as Evonik Industries AG (US), PPG Industries, Inc. (US), Brenntag AG (Germany), Univar Solutions Inc. (US), Solvay SA (Belgium), Cabot Corporation. And Agropur Ingredients (US). These major players in this market are focusing on increasing their presence through expansions & acquisitions. These companies have a strong presence in North America, Asia Pacific and Europe. They also have manufacturing facilities along with strong distribution networks across these regions.
North America is estimated to be the largest market
North American markets are estimated to account for the largest market share in the global markets, and this growth is attributed to high consumption and continuously rising demand for a diverse range of food ingredients (which are hygroscopic in nature) and premixes in a varied range of food products/applications.
