Zion Market Research, the market research group announced the analysis report titled “Food Anti-caking Agents Market: Global Industry Analysis, Size, Share, Growth, Trends, and Forecasts 2016–2024“
Global Food Anti-caking Agents Market: Overview
Food anti-caking agent is food additive that is used for avoiding the formation of lumps in packaged food products and retain the free-flowing condition. It is mixed with powdered products and is easily soluble in alcohol, water, and other organic solvents. It absorbs the excess water that is formed on the surface of food particles. Food anti-caking agents that are available in the market are stearic acid, magnesium stearate, powdered cellulose, calcium ferrocyanide, sodium ferrocyanide, magnesium trisilicate, potassium aluminum silicate, sodium bicarbonate, polydimethylsiloxane, and tricalcium phosphate. The food anti-caking agents also possess important properties such as better functionality to uphold the texture, improved shelf life, and organoleptic properties. Food anti-caking agents are used in the production of synthetic detergents, road salt, feed, cosmetics, and fertilizers.
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Global Food Anti-caking Agents Market: Growth Factors
Increasing trend of buying packaged products by the consumers and changing eating habits foster the global food anti-caking agents market growth. Food anti-caking agents are widely used in dried foods, confectionery, fresh meat, cereals, and coffee thus increasing its demand. Advancements in technology and increased investments in the research and development by food processing industries and beverages industries anticipates to open up new growth opportunities in the food anti-caking agents market. However, stringent regulations implemented by the European Food Safety Authority anticipate restraining global food anti-caking agents market growth. Rising concerns regarding potential health hazards also restrain the global market growth.
Global Food Anti-caking Agents Market: Segmentation
The global food anti-caking agents market is categorized based on the application segment into dairy products, seasonings and condiments, soups and sauces, bakery, and other applications. The type segment is fragmented into magnesium compounds, calcium compounds, microcrystalline cellulose, sodium compounds, and others. The calcium compound is the dominating type segment owing to high suitability and varied functionality in the formulation of the products. Based on the source, the global food anti-caking agents market is segregated as synthetic and natural. The global market is further divided into industries such as food, fertilizer, and feed. The food industry segment is divided into magnesium compound, a sodium compound, cellulose, a calcium compound, and others. The sodium compound contributes the largest market share. It is used in the sugar products, table salts, flours, dried milk, and egg mixes.
Global Food Anti-caking Agents Market: Regional Analysis
The European region holds the largest market share in the global food anti-caking agents market due to the increasing demand for the food anti-caking agents. Asia Pacific is emerging as a potential market owing to vast population base and changing the preference for westernized eating habits by the consumers. North America offers most lucrative growth opportunities owing to the busy lifestyle of the people, economic development, and increasing purchasing power of the people.
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Global Food Anti-caking Agents Market: Competitive Players
Major players operating in the global food anti-caking agents market growth are Sweetener Supply Corp., Huber Engineered Materials, Agropur Ingredients, Univar Inc., Evonik Industries AG, International Media and Cultures, PPG Industries, Inc., PQ Corporation, Brenntag AG, and Solvay S.A., Inc.
Global Food Anti-caking Agents Market: Regional Segment Analysis
- North America
- Asia Pacific
- Latin America
- The Middle East and Africa
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