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IN THE NEWSAnti-caking agent is an anhydrous compound which is added in small amounts to dry foods to prevent the particles caking together. They are used to prevent the formation of lumps particularly in finely powdered products and ensure the product remains dry and free-flowing. Anti-caking agents either absorb excess moisture or coat powdered particles to make them more water repellent. It is soluble in alcohol, water and other organic solvents. Anti-caking agents are mostly used in food products, fertilizers, cosmetics, synthetic detergents and they also facilitate in transportation and consumption of these materials.
Increasing demand from various industries like food, feed and, fertilizers as well as multifunctional properties of anti-caking agent such as moisture absorption and oxygen scavenging properties which enhances the shelf-life in the manufacturing and processing of food are some of the significant factors boosting the market growth. The anti-caking agent market is anticipated to record a significant CAGR over the forecast period, i.e., 2020-2028. the market is segmented by application into food products, feed, agricultural fertilizers, industrial chemicals, catalyst and others. Among these segments, the segment for food products is anticipated to hold the leading share in the market on account of large-scale application of anti-caking agent in food which includes seasoning, dairy products, bakery, condiments, sauces, soups and desserts. Further, the usage of this product in food industry helps in increasing shelf life, preventing lump formation, and improving quality and consistency. CLICK TO DOWNLOAD SAMPLE REPORT
Increasing consumer inclination towards enhanced and better quality of food products is leading to the requirement of innovated and advanced food coating ingredients such as moisture absorbers which has led to a rise in demand for anti-caking agent. According to the European Food Safety Authority (EFSA), addition of an anti-caking agent to salt and its substitutes is considered necessary in order to improve flow properties and to avoid the formation of hardened agglomerates when exposed to moisture and during storage. Moreover, there has been growing diversity in food and changing consumer tastes along with the rising demand for processed and packaged food in recent years. Further, the anti-caking agent provides ease of packaging, transportation, storage and consumption owing to its ability of preventing lumps. This factor is anticipated to significantly expand the anti-caking agent market.
The anti-caking agents not only help in absorbing water or oil from entering the food packaging but also, they facilitate in maintaining the free-flowing ability of packaged materials. Furthermore, their beneficial organoleptic properties, ability to enhance the texture and availability in organic form combined with their free-flow and long shelf-life nature, is fuelling the growth of anti-caking agent market. Additionally, there is a high demand for this product in confectionery, cereals, coffee, fresh meat, and dairy products. On the back of these, the market is predicted to grow over the forecast period.
Despite the growing applications of anti-caking agent, regulatory bodies such as European Food Safety Authority have permitted the usage in food & beverage, only to a specific meagre amount. Further, the adverse side-effects and health hazards may negatively affect the market growth. This is estimated to hinder the growth of anti-caking agent market in the future.
Our in-depth analysis of the anti-caking agent market includes the following segments:
On the basis of regional analysis, the anti-caking agent market is segmented into five major regions including North America, Europe, Asia Pacific, Latin America and Middle East & Africa region.
The market for anti-caking agent in Europe is anticipated to hold the largest share in the market on account of presence of leading market players in the region which manufacture and market anti-caking agent. Moreover, the growing demand of anti-caking agent for application in processed foods in this region, further increases the product demand. The market in Asia Pacific is predicted to grow at the highest rate during the forecast period as a result of significant rise in number of people following the western lifestyle. Additionally, the increasing innovative products from chemical industry further raise the demand for anti-caking agent.
The anti-caking agent market is further classified on the basis of region as follows:
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