The market for Food anti-caking agents is estimated at USD 822 million in 2020; it is projected to grow at a CAGR of 5.5% to reach USD 1,074 million by 2025. The food anti-caking agents 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.
Calcium compounds haver a varitey of applications including salt, garlic salt; onion salt, baking powder, dry cure, unstandardized dry mixes, confectioner’s sugar (Icing sugar), meat binder or (naming the meat product) binder, grated or shredded cheddar cheese; grated or shredded (naming the variety) cheese; and unstandardized grated or shredded cheese preparations. With the market for these products growing strongly especially in the developed countries the market for food anti-caking agents is exoected to grow.
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Food anti-caking agents have numerous functions in the food & beverage industry, owing to which they are used in a wide range of applications, including seasoning & condiments, bakery, dairy products, and soups & sauces. The market for seasonings & condiments is estimated to account for the fastest growth in the 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.
The major vendors in the global food anti-caking agents market are Evonik Industries AG (US), PPG Industries, Inc. (US), Brenntag AG (Germany), Univar Solutions Inc. (US) and Solvay SA (Belgium).