The food anti-caking agents market size is predicted to grow fast to $1,074 million by 2025, at an 5.5% CAGR. The industry's growing understanding of the benefits of anti-caking agents, which is expected to be worth $822 million in 2020, is the foundation of this upward trend. 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.
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Top Key Players in Food Anti-Caking Agents Market:
· Evonik Industries AG (US)
· PPG Industries, Inc. (US)
· Brenntag AG (Germany)
· Univar Solutions Inc. (US)
· Solvay SA (Belgium)
· Cabot Corporation. (US)
· Agropur Ingredients (US)
Growth of Food Anti-Caking Agents Market in North America:
The food anti-caking agents market in North America has been experiencing significant growth in recent years. Anti-caking agents are additives used in various food products to prevent the formation of lumps and improve their flowability. They play a crucial role in maintaining the texture, appearance, and overall quality of the food. This report highlights the key factors contributing to the market's growth, explores the emerging trends, and assesses the market's future prospects in the region.
Factors Driving Growth:
· Increasing Consumer Demand for Processed Foods: The rising preference for convenience and ready-to-eat products has driven the demand for food anti-caking agents in North America. These agents are widely used in powdered food items like spices, baking mixes, and instant beverages, contributing to the market's growth.· Expanding Food Industry: North America's food industry continues to expand, with a growing number of food manufacturers and processors. The need to ensure product quality and shelf-life has led to the higher adoption of anti-caking agents in a wide range of food products.· Focus on Food Preservation: With an emphasis on extending the shelf-life of food products, manufacturers are turning to anti-caking agents as a viable solution. These additives help prevent moisture absorption and clumping, thereby preserving the product's integrity and taste for a longer duration.
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The silicone dioxide sub-segment is estimated to account for the fastest growth in the by type segment for food anti-caking agents market
Silicon dioxide is a 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. The regulatory and consumer acceptance are key factors responsible for market growth.
By application, the seasonings and condiments sub-segment is estimated to account for the largest market share in food anti-caking agents market
Consumers’ demand for convenience food of high quality and long-lasting shelf life is continuously rising due to the changing lifestyle and hectic schedule. Further growth in population, drives the upsurge in demand for food, growing level of emphasis on hygiene in food manufacturing practices, concern towards 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.