Technavio analyzes that the Anti-Caking Agents Market is expected to grow at a CAGR of 5.9% during 2023 and 2028. During this period, the market is also expected to show a growth of USD 300 million.There are various factors that contribute to the growth of the market. The Anti-Caking Agents market is witnessing significant growth due to the increasing consumption of food ingredients that require the use of these agents to prevent clumping and improve flow properties. Anti-caking agents play a crucial role in various industries, including food and pharmaceuticals, ensuring the smooth production and consumption of products. These agents are essential in maintaining the desired texture and consistency, making them indispensable in numerous applications. The global market for anti-caking agents is expected to expand at a steady pace, driven by the growing demand for processed foods and pharmaceuticals.
In the realm of food production, synthetic anti-caking agents play a pivotal role in ensuring the free-flowing ability and texture of various food products. Manufactured from chemicals and other artificial substances, such as silicates and acids, these agents include calcium silicate, magnesium carbonate, and sodium aluminosilicate. Preferred for bulk production due to their cost-effectiveness, synthetic anti-caking agents are indispensable in dairy products, bakery items, seasonings and condiments, soups and sauces, and convenience foods like instant soup powder and fast foods. Their use enhances the organoleptic properties, nutritive value, and shelf-life of these foodstuffs, while mitigating the negative effects of hygroscopicity and vitamin degradation.
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Anti-Caking Agents Market Segmentation
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Anti-caking agents, essential additives in food production, prevent particle clumping in various packaged food products, including vitamin C, baking powder, milk powder, cream powder, cake mixes, and instant soup powder. Natural options like magnesium carbonate and calcium carbonate offer advantages, but synthetic agents ensure free-flowing ability, texture, and organoleptic properties. Adverse side effects are minimal, and they enhance food coating ingredients' water repellency and shelf life. Hygroscopic dry foods particularly benefit from these anhydrous compounds, which also aid in food preservation.
The global packaged foods and meats market encompasses businesses engaged in processing and packaging foodstuffs to enhance their shelf life and ensure food safety. According to Technavio's market analysis, the market size is determined by the consolidated revenue generated by these vendors. Equipment manufacturers and beverage producers, including those specializing in packaged alcoholic and non-alcoholic beverages, are excluded from this market. The market's expansion will be influenced by several factors, including the health benefits associated with consuming minimally processed foods. Rich in essential nutrients such as potassium, dietary fiber, folate, vitamin A, and vitamin C, these foods offer significant health advantages. Furthermore, the increasing demand for natural anti-caking agents, such as magnesium carbonate and calcium carbonate, in food coating ingredients for packaged food products, particularly organic ones, will also contribute to market growth. Organoleptic characteristics and consumer preferences for longer shelf life are additional factors driving market expansion.. Industries are leveraging the products belonging to the market for customer engagement, transactional notifications, and promotional offers.
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