The global food anti-caking agents market is estimated to reach $1,074 million by 2025, growing at a 5.5% compound annual growth rate (CAGR). The global market size was valued $822 million in 2020. One of the major factors driving the food anti-caking agents industry is the increasing gap between cocoa butter demand & supply. Also the increase in the consumption of confectionery and processed foods and rise in the demand for clean label food products have been driving the growth of this market.
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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.
Top Key Players in Food Anti-Caking Agents Market
Key players in the food anti-caking agents 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.
By application, the seasonings and condiments sub-segment is estimated to account for the largest market share in the market
Consumers’ demand for convenience food of high quality and long lasting shelf life is continuously rising due to the changing life style 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.
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The silicone dioxide sub-segment is estimated to account for the fastest growth in the by type segment for 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. The regulatory and consumer acceptance key factors responsible for market growth.