The global food anti-caking agents market size is predicted to grow at a CAGR of 5.5% between 2020 and 2025, reaching a value of $1,074 million by 2025 from a projection of $822 million in 2020. The market is driven by its usage in a wide range of applications, the need for varied functionalities in diverse range of food products, concern for food safety and hygiene in manufacturing practices, and demand for food products with better quality and enhanced shelf life.
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Key Highlights the Food Anti-Caking Agents Market
Here are some key highlights of the Food Anti-Caking Agents Market:
1. Market Growth: The Food Anti-Caking Agents Market has experienced significant growth in recent years, driven by increasing demand for convenience foods and the need to maintain product quality and shelf life.
2. Diverse Applications: These agents are used in a wide range of food products, including powdered and granulated items such as spices, baking mixes, and dairy products, to prevent clumping and ensure free-flowing properties.
3. Natural vs. Synthetic: There is a growing preference for natural anti-caking agents, such as rice flour and silicon dioxide, due to consumer demand for clean label and natural products, although synthetic agents like sodium aluminosilicate still have a strong presence.
4. Regulatory Landscape: Stringent regulations on food safety and labeling, particularly in developed regions, are impacting the choice and usage of anti-caking agents in food products.
5. Health Concerns: Consumer awareness of the potential health risks associated with some anti-caking agents has led to a shift in the industry towards safer and healthier alternatives.
The silicone dioxide sub-segment is estimated to account for the fastest growth in the by-type segment for the food anti-caking agent market.
Silicon dioxide is widely accepted food anti-caking agent. It is available in natural as well as synthetic forms. Several natural sources of silicon dioxide are sand or quartz, rice husk powder, leafy green vegetables, beets, bell peppers, brown rice and oats, and alfalfa. regulatory and consumer acceptance are key factors responsible for market growth.
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By application, the seasonings and condiments sub-segment is estimated to account for the largest market share in the market.
Consumers’ demand for convenience foods of high quality with a long shelf life is continuously rising due to changing lifestyles and hectic schedules. Further growth in population drives the upsurge in demand for food, a growing level of emphasis on hygiene in food manufacturing practices, concern for food safety, ease in storage and packaging, and convenience in transportation of powdery food products such as seasonings and condiments that drive global growth in demand for food anti-caking agents.
The increasing consumption of bakery snacks and ready-to-eat flour mixes in the North American region accounts for the high market share of the region.
The high growth in the North American region 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 and applications. The market in North America is dominated by the US, with a share of ~75.1% in 2019. The consumption of processed and packaged food in the US has been considerably high. According to the USDA, the processed food market recorded more than USD 500 billion, and the packaged food market recorded USD 388 billion in 2017.
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Top Key Players in Food Anti-Caking Agents Market
Key players in this market 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 and strong distribution networks across these regions.
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