Market-Overview

In the world of food production, maintaining the quality and shelf stability of products is of utmost importance. One crucial component in achieving this is the use of food anti-caking agents. These agents play a vital role in preventing the formation of lumps or clumps in powdered or granulated food products, ensuring smooth flow and improved consumer experience. In this blog, we will delve into the Food Anti-Caking Agents Market, exploring its significance, key players, trends, and future prospects.

The surge in preference for ready-made food options is estimated to enhance the food anti-caking market share. The market’s report is efficiently analyzed as per MRFR, which provides outlooks for the global markets. The market is estimated to witness a positive CAGR development in the forecast period. The food anti-caking agents’ market share is projected to propel at a 5.34% CAGR with $1,380.18 Million by 2030 based on its diverse and potential application in the food industry.

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Segmental Analysis

The segmental overview of the food anti-caking agents’ market size is carried out based on type, application, and region. The type segment of the food anti-caking agents market consists of sodium compounds, magnesium compounds, calcium compounds, and microcrystalline cellulose compounds. The application segment of the food anti-caking agents market consists of dairy products, bakery products, soups & sauces, seasonings, and condiments. The region segment of the food anti-caking agents consists of Europe, North America, Asia Pacific, and other prominent regional markets.

Regional Overview

The regional assessment of the food anti-caking agents market research comprises of Europe, Asia Pacific, North America, and other notable regions. The European regional market is leading the food anti-caking agents market shadowed by the North American regional market. In the European region, national markets in Germany and France are the key consumers of food anti-caking agents. The high use rate and everchanging eating habits regarding convenience food intake are estimated to lead to the development of the food anti-caking agents’ market in the region. On the other hand, the Asia Pacific food anti-caking agents’ market is anticipated to grow speedily owing to its quickly expanding urbanization and increasing recognition of ready-to-eat food items. In the Asia-Pacific region, the national markets of China, India, and Japan are projected to contribute to developing the food anti-caking agents’ market in the forecast period.

Competitive Analysis

The agreement of various international trade deals is estimated to further foster the expansion of the market. The capitalization by market companies to establish robust e-commerce and retail channels is projected to motivate the development of the market. The market is likely to be lifted by the reformative trends that are shaping the global market. The development of robust delivery chains is predicted to enhance the pace of progress in the upcoming months. The financial stimulus being provided by many government bodies to regenerate their national markets is estimated to spur the global progress rate. The improvement in the rate of innovation is estimated to further open new aspects of the market. The engagement of technology and strategy-based approach is likely to ensure better chances for success in the future. The increased emphasis on high-revenue decision-making in the market is estimated to prompt its quicker return to normalcy in the coming months.

The primary Key Food Anti-Caking Agents Market Overview’s companies operating in the food anti-caking agent market are Evonik Industries (Germany), PPG Industries (the U.S.), Agropur MSI, LLC (the U.S.), Univar Inc. (the U.S.), Solvay S.A. (Belgium), Brenntag (Germany), and International Media and Cultures, Inc. (the U.S.).

Industry Updates:

Mar 2021 Ingredion Inc. has combined two new components to its plant-based collection that are being manufactured at the company’s novel pea protein manufacturing facility in South Sioux City, Purity P 1002 pea starch and Vitessence Pulse 1853 pea protein isolate. PURITY P 1002 pea starch functions as an anti-caking agent for grated cheese, substituting replace potato- and cellulose-based anti-caking agents while offering label-friendly performance.

Nov 2020 ChickP Protein Ltd has introduced a non-GMO native starch element made from chickpea for food and beverage uses that is a co-product of the ChickP protein procedure using an exclusive technology. The native chickpea starch removes food waste throughout processing and guarantees a sustainable, clean ingredient. ChickP Native Starch offers better gelling and thickening properties than potato and pea starches, ideal for thickening an assortment of food applications. It also performs as an anti-caking agent for pulverized blends such as spices, instant soups, and premixes.

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