Market Research Future (MRFR) postulates that the global food anti-caking agents market share is likely to demonstrate a healthy CAGR during the review period (2017-2023). Consumer inclination towards the use of packaged food items is predicted to fuel the market growth across the globe. Anti-caking agents can be defined as powdered substances which are generally used as an additive in order to prevent the formation of the lump in food products. They are mostly soluble in water, while some are soluble in organic solvents and alcohol. Anti-caking agents are used as a coating on the matrix and help to absorb the excess moisture in order to create a water-repellant coating. The commonly used anti-caking agents are sodium bicarbonate, tricalcium phosphate, powdered cellulose, sodium ferrocyanide, and others.
The prominent players operating in the food anti-caking agents market comprises Evonik Industries (Germany), Solvay S.A. (Belgium), Univar Inc. (the U.S.), Agropur MSI LLC (the U.S.), PPG Industries (the U.S.), Brenntag (Germany), and International Media and Cultures Inc. (the U.S.).
Market Potential and Pitfalls
Food anti-caking agents are generally used in food products like table salt, cream and milk powders, cheese, baking powder, cocoa, and other products. They are also extensively used in the fertilizer, cosmetics, and detergent industry apart from the food industry. The rising inclination of the consumers towards the usage of packaged food items coupled with the high spending for better food quality are the top two factors likely to contribute to the market growth in the coming years. Besides maintaining the free-flowing capacity of the materials, food anti-caking agents are majorly used to enhance the organoleptic properties and texture of the food products. With the increased growth in the FB sector, the requirement for food-coating agents for chocolate powders, coffee, and instant soups is rising which has opened up new markets for the use of food-coating agents. The recent demand for ready-to-eat food and convenience food especially among the working population has enabled the market to reach out to a wider range of audiences. The diversification in the product line is further pushing the development curve across the globe. Moreover, the prime focus of ensuring that the products are manageable for packaging, transport, and the end-users is inspiring the market growth over the years. Anti-caking agents are extensively used in the fertilizers sector in order to maintain the granular size, moisture content, ambient temperature, hygroscopicity, storing, and pressure conditions. Such factors are amplifying the market in the long run.
On the contrary, the side effects and the health hazards related to the use of anti-caking agents in food items are predicted to dampen the market growth in the foreseeable future. Moreover, the high cost of the natural anti-caking agents is restricting the growth of the market.
Global Food Anti-Caking Agents Market: Segmental Analysis
The global food anti-caking agents market has been segmented on the basis of type and application.
By mode of type, the global food anti-caking agents market has been segmented into sodium compounds, calcium compounds, microcrystalline cellulose compounds, magnesium compounds, and others. Among these, the calcium compounds segment is considered to command the major share owing to the increased consumption of food ingredients coupled with the surging demand for food items possessing longer shelf-life.
By mode of application, the global food anti-caking agents market has been segmented into dairy products, bakery products, seasonings and condiments, soups and sauces, and others. Among these, the soups and sauces segment is likely to experience a high growth rate due to its high consumption by the consumers.
Geographically, the food anti-caking agents market span across regions namely, Europe, North America, Asia Pacific, and the Rest-of-the-World (RoW).
Considering the global scenario, the European region is estimated to dominate the global market. Germany and France are considered to be the prominent consumers of food anti-caking agents in this region owing to the growing consumption of ready-to-eat food products. On the flip side, several mandates imposed by the European Food Safety Authority in order to curb the development of anti-caking agents is predicted to vitiate the growth in the long run. For instance, the European Union has recently called for a ban on the usage of sodium bicarbonate E550.
The Asia Pacific region is estimated to expand at a significant rate due to the surging population coupled with the increasing shift towards convenience food of the consumers in this region. India and China are the two prominent countries in this region projected to drive the regional market. The better quality and shelf life, especially in the emerging nations, have provided wide-scale usage of anti-caking agents in food products.
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