The Food Anti-Caking Agents Market refers to the industry involved in producing and supplying substances that prevent the formation of lumps or clumps in food products. These agents are used to maintain the free-flowing and easily pourable characteristics of various food items. They are commonly added to powdered or granulated foods such as spices, baking ingredients, and dairy products to prevent them from sticking together and ensure their quality and usability. The market encompasses the production, distribution, and sale of these anti-caking agents, which play a crucial role in preserving the texture and consistency of many processed and packaged foods.
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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).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.
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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.
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.