Anti-Caking Agents Market Poised for Steady Growth in the Future

Though they do not add any nutritional value, anti-caking agents are frequently used as additives to prevent the formation of lumps or caking in packaged and stored powdered or granulated materials. Some anti-caking agents are soluble in water while some are soluble in alcohols or organic solvents. They work by absorbing moisture or by coating particles, which makes them water-repellent. Anti-caking agents also aid in transportation and consumption of these materials. There are several anti-caking agents available in the market such as tricalcium phosphate, sodium bicarbonate, sodium ferrocyanide, powdered cellulose, magnesium stearate, stearic acid, calcium ferrocyanide, potassium aluminium silicate, magnesium trisilicate, and polydimethylsiloxane.

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For example, sodium bicarbonate is an anti-caking agent used in table salts, dried milk, sugar products, egg mixes, and flours. In Europe, potassium ferrocyanide and sodium ferrocyanide are common anti-caking agents for table salts. Anti-caking agents are categorized into natural and man-made. Natural anti-caking agents such as calcium carbonate and magnesium carbonate are exponentially expensive than man-made ones, and hence are sparingly used. Due to a thriving food and beverage industry and various other factors, the global market for anti-caking agents is expected to expand at a healthy CAGR during the forecast period of 2014 to 2020.

By type, the global market for anti-caking agents can be segmented into calcium compounds, sodium compounds, magnesium compounds, microcrystalline cellulose, and others. By application, the market can be segmented into seasonings and condiments, bakery, dairy products, soups and sauces, and other applications. In 2014, calcium compounds accounted for the most prominent share in the market due to their varied functionality and high suitability in product formulations.

The global market for anti-caking agents is primarily driven by the growing level of consumer inclination toward the benefits of packaged food and the desire to spend more for better quality food. The growth of the food and beverage industry is leading to the requirement of advanced food-coating ingredients such as coffee, cocoa, chocolate powders, baking powder, and instant soup powder. Anti-caking agents not only help in maintaining the free-flowing ability of packaged materials, they also enhance the texture and other organoleptic properties.

The report also picks out some of the other factors that are positively influencing the global anti-caking agents market, such as changing consumer tastes, especially among the urban population and rising global population with disposable income. High demand for anti-caking agents in confectionery, cereals, coffee, fresh meat, and dried foods is expected to further expand the market during the forecast period. Conversely, various regulations pertaining to the use of anti-agents under the European Food Safety Authority is expected to hinder the growth rate.

In 2014, Europe served the maximum demand for ant-caking agents and is expected to continue as the most prominent regional market during the forecast period. However, with a vast population base and increasing preference of westernized eating habits, consumers in Asia Pacific are quickly extending their demand and the report projects it as the most lucrative upcoming market until 2020. North America also contributes significantly to the demand in the global market for anti-caking agents due to the busy lifestyle of people in the region.

Some of the prominent players in the global market for anti-caking agents are Evonik Industries AG, PPG Industries, Inc., Brenntag AG, Univar Inc., Solvay S.A., Agropur Ingredients, Huber Engineered Materials, International Media and Cultures, Inc., PQ Corporation, and Sweetener Supply Corp.

Anti-Caking Agents Market Driven by Changing Consumer Tastes, Especially Among the Urban Population

Global Anti-caking Agents Market: Overview

Though they do not add any nutritional value, anti-caking agents are frequently used as additives to prevent the formation of lumps or caking in packaged and stored powdered or granulated materials. Some anti-caking agents are soluble in water while some are soluble in alcohols or organic solvents. They work by absorbing moisture or by coating particles, which makes them water-repellent. Anti-caking agents also aid in transportation and consumption of these materials. There are several anti-caking agents available in the market such as tricalcium phosphate, sodium bicarbonate, sodium ferrocyanide, powdered cellulose, magnesium stearate, stearic acid, calcium ferrocyanide, potassium aluminium silicate, magnesium trisilicate, and polydimethylsiloxane.

For example, sodium bicarbonate is an anti-caking agent used in table salts, dried milk, sugar products, egg mixes, and flours. In Europe, potassium ferrocyanide and sodium ferrocyanide are common anti-caking agents for table salts. Anti-caking agents are categorized into natural and man-made. Natural anti-caking agents such as calcium carbonate and magnesium carbonate are exponentially expensive than man-made ones, and hence are sparingly used. Due to a thriving food and beverage industry and various other factors, the global market for anti-caking agents is expected to expand at a healthy CAGR during the forecast period of 2014 to 2020.

By type, the global market for anti-caking agents can be segmented into calcium compounds, sodium compounds, magnesium compounds, microcrystalline cellulose, and others. By application, the market can be segmented into seasonings and condiments, bakery, dairy products, soups and sauces, and other applications. In 2014, calcium compounds accounted for the most prominent share in the market due to their varied functionality and high suitability in product formulations.

Global Anti-caking Agents Market: Trends and Opportunities

The global market for anti-caking agents is primarily driven by the growing level of consumer inclination toward the benefits of packaged food and the desire to spend more for better quality food. The growth of the food and beverage industry is leading to the requirement of advanced food-coating ingredients such as coffee, cocoa, chocolate powders, baking powder, and instant soup powder. Anti-caking agents not only help in maintaining the free-flowing ability of packaged materials, they also enhance the texture and other organoleptic properties.

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The report also picks out some of the other factors that are positively influencing the global anti-caking agents market, such as changing consumer tastes, especially among the urban population and rising global population with disposable income. High demand for anti-caking agents in confectionery, cereals, coffee, fresh meat, and dried foods is expected to further expand the market during the forecast period. Conversely, various regulations pertaining to the use of anti-agents under the European Food Safety Authority is expected to hinder the growth rate.

Global Anti-caking Agents Market: Region-wise Outlook

In 2014, Europe served the maximum demand for ant-caking agents and is expected to continue as the most prominent regional market during the forecast period. However, with a vast population base and increasing preference of westernized eating habits, consumers in Asia Pacific are quickly extending their demand and the report projects it as the most lucrative upcoming market until 2020. North America also contributes significantly to the demand in the global market for anti-caking agents due to the busy lifestyle of people in the region.

Companies mentioned in the research report

Some of the prominent players in the global market for anti-caking agents are Evonik Industries AG, PPG Industries, Inc., Brenntag AG, Univar Inc., Solvay S.A., Agropur Ingredients, Huber Engineered Materials, International Media and Cultures, Inc., PQ Corporation, and Sweetener Supply Corp.

Anti-Caking Agents Market to Expand at a Healthy CAGR during 2014 to 2020

Global Anti-caking Agents Market: Overview

Though they do not add any nutritional value, anti-caking agents are frequently used as additives to prevent the formation of lumps or caking in packaged and stored powdered or granulated materials. Some anti-caking agents are soluble in water while some are soluble in alcohols or organic solvents. They work by absorbing moisture or by coating particles, which makes them water-repellent. Anti-caking agents also aid in transportation and consumption of these materials. There are several anti-caking agents available in the market such as tricalcium phosphate, sodium bicarbonate, sodium ferrocyanide, powdered cellulose, magnesium stearate, stearic acid, calcium ferrocyanide, potassium aluminium silicate, magnesium trisilicate, and polydimethylsiloxane.

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For example, sodium bicarbonate is an anti-caking agent used in table salts, dried milk, sugar products, egg mixes, and flours. In Europe, potassium ferrocyanide and sodium ferrocyanide are common anti-caking agents for table salts. Anti-caking agents are categorized into natural and man-made. Natural anti-caking agents such as calcium carbonate and magnesium carbonate are exponentially expensive than man-made ones, and hence are sparingly used. Due to a thriving food and beverage industry and various other factors, the global market for anti-caking agents is expected to expand at a healthy CAGR during the forecast period of 2014 to 2020.

By type, the global market for anti-caking agents can be segmented into calcium compounds, sodium compounds, magnesium compounds, microcrystalline cellulose, and others. By application, the market can be segmented into seasonings and condiments, bakery, dairy products, soups and sauces, and other applications. In 2014, calcium compounds accounted for the most prominent share in the market due to their varied functionality and high suitability in product formulations.

Global Anti-caking Agents Market: Trends and Opportunities

The global market for anti-caking agents is primarily driven by the growing level of consumer inclination toward the benefits of packaged food and the desire to spend more for better quality food. The growth of the food and beverage industry is leading to the requirement of advanced food-coating ingredients such as coffee, cocoa, chocolate powders, baking powder, and instant soup powder. Anti-caking agents not only help in maintaining the free-flowing ability of packaged materials, they also enhance the texture and other organoleptic properties.

The report also picks out some of the other factors that are positively influencing the global anti-caking agents market, such as changing consumer tastes, especially among the urban population and rising global population with disposable income. High demand for anti-caking agents in confectionery, cereals, coffee, fresh meat, and dried foods is expected to further expand the market during the forecast period. Conversely, various regulations pertaining to the use of anti-agents under the European Food Safety Authority is expected to hinder the growth rate.

Global Anti-caking Agents Market: Region-wise Outlook

In 2014, Europe served the maximum demand for ant-caking agents and is expected to continue as the most prominent regional market during the forecast period. However, with a vast population base and increasing preference of westernized eating habits, consumers in Asia Pacific are quickly extending their demand and the report projects it as the most lucrative upcoming market until 2020. North America also contributes significantly to the demand in the global market for anti-caking agents due to the busy lifestyle of people in the region.

Companies mentioned in the research report

Some of the prominent players in the global market for anti-caking agents are Evonik Industries AG, PPG Industries, Inc., Brenntag AG, Univar Inc., Solvay S.A., Agropur Ingredients, Huber Engineered Materials, International Media and Cultures, Inc., PQ Corporation, and Sweetener Supply Corp.

Anti-Caking Agents Market will Reflect Significant Growth Prospects during 2014-20

Anti-caking agents are classified as natural and man-made. Natural anti-caking agents such as calcium carbonate and magnesium carbonate are very expensive. Some anti-caking agents are soluble in water and some are soluble in alcohols or organic solvents. They function either by absorbing excess moisture, or by coating particles and making them water repellent. For instance, calcium silicate absorbs both oil and water. Some non-food items that contain anti-caking agents are fertilizers, cosmetics, synthetic detergents and road salts among others. The applications of anti-caking agent in fertilizer include nitrogen, potassium, phosphorus, ammonium, and compound based fertilizers. The anti-caking agents market is estimated to grow with the increasing use of anti-caking agents in different industries.

Anti-caking agents are additives placed in powdered or granulated materials to prevent the formation of lumps or caking. Anti-caking agents are placed in powdered products for the ease of packaging, transport and consumption. They do not have nutritional value. There are a number of anti-caking agents available in the market which include tricalcium phosphate, powdered cellulose, magnesium stearate, sodium bicarbonate, sodium ferrocyanide, calcium ferrocyanide, magnesium trisilicate, potassium aluminium silicate, stearic acid and polydimethylsiloxane among others. Sodium aluminosilicate is used as an anti-caking agent in table salts. In addition, it is present in dried milk, egg mixes, sugar products, and flours. Sodium ferrocyanide and potassium ferrocyanide are more common anti-caking agents in table salt in Europe.

Examples of food that contain anti-caking agents include vending machine powders, milk & cream powders, cake mixes, instant soup powders, drinking chocolate, baking powder, table salt, icing sugar and grated cheese among others. Lumps form in these powders when they absorb moisture and thus cannot be spread evenly. Without anti-caking agents, vending machine powders such as coffee or chocolate do not flow regularly. The lumpy powder may block the various tubes in the vending machine and the taste of the drinks would not be consistent enough. Powdered milk can clump together during processing, packing and storage.

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Growth of the food and beverage industry owing to the rising population, rising awareness regarding packaged food, and consumer preference towards convenience food and rising disposable income is likely to boost the demand for anti-caking agents market over the forecast period. Growth in the food & beverage industry is expected to drive the market for anti-caking agents in North America and Europe due to a shift in consumer preference towards convenience food due to busy lifestyle of the people in the region. High demand for antic-caking agents in confectionery, fresh meat, cereals, soups, coffee and dried foods is expected to boost he demand within the forecast period. Growing population, rising awareness of benefits of packaged food, changing lifestyle of people, inclination towards westernized eating habits, growing food & beverage industry, rising consumer preference towards junk food and take away, and high disposable income of the population in Asia Pacific are the parameters that have augmented the demand for anti-agents market in the region in the last few years. However, there are several regulations in the use of anti-agents under the European Food Safety Authority which is expected to act as a restraining factor for the market.

Some of the key players in the anti-caking agents market are Evonik Industries AG, Huber Engineered Material, and Kao Corp. These market players are continuously investing in new facilities to expand their production capacities, in order to meet the increasing demand for anti-caking agents.

Anti-Caking Agents Market - Global Industry Analysis, Size, Share, Growth, Trends And Forecast 2014 – 2020

Anti-caking agents are additives placed in powdered or granulated materials to prevent the formation of lumps or caking. Anti-caking agents are placed in powdered products for the ease of packaging, transport and consumption. They do not have nutritional value. There are a number of anti-caking agents available in the market which include tricalcium phosphate, powdered cellulose, magnesium stearate, sodium bicarbonate, sodium ferrocyanide, calcium ferrocyanide, magnesium trisilicate, potassium aluminium silicate, stearic acid and polydimethylsiloxane among others. Sodium aluminosilicate is used as an anti-caking agent in table salts. In addition, it is present in dried milk, egg mixes, sugar products, and flours. Sodium ferrocyanide and potassium ferrocyanide are more common anti-caking agents in table salt in Europe.

Anti-caking agents are classified as natural and man-made. Natural anti-caking agents such as calcium carbonate and magnesium carbonate are very expensive. Some anti-caking agents are soluble in water and some are soluble in alcohols or organic solvents. They function either by absorbing excess moisture, or by coating particles and making them water repellent. For instance, calcium silicate absorbs both oil and water. Some non-food items that contain anti-caking agents are fertilizers, cosmetics, synthetic detergents and road salts among others. The applications of anti-caking agent in fertilizer include nitrogen, potassium, phosphorus, ammonium, and compound based fertilizers. The market for anti-caking agents is estimated to grow with the increasing use of anti-caking agents in different industries.

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Examples of food that contain anti-caking agents include vending machine powders, milk & cream powders, cake mixes, instant soup powders, drinking chocolate, baking powder, table salt, icing sugar and grated cheese among others. Lumps form in these powders when they absorb moisture and thus cannot be spread evenly. Without anti-caking agents, vending machine powders such as coffee or chocolate do not flow regularly. The lumpy powder may block the various tubes in the vending machine and the taste of the drinks would not be consistent enough. Powdered milk can clump together during processing, packing and storage.

Growth of the food and beverage industry owing to the rising population, rising awareness regarding packaged food, and consumer preference towards convenience food and rising disposable income is likely to boost the demand for anti-caking agents market over the forecast period. Growth in the food & beverage industry is expected to drive the market for anti-caking agents in North America and Europe due to a shift in consumer preference towards convenience food due to busy lifestyle of the people in the region. High demand for antic-caking agents in confectionery, fresh meat, cereals, soups, coffee and dried foods is expected to boost he demand within the forecast period. Growing population, rising awareness of benefits of packaged food, changing lifestyle of people, inclination towards westernized eating habits, growing food & beverage industry, rising consumer preference towards junk food and take away, and high disposable income of the population in Asia Pacific are the parameters that have augmented the demand for anti-agents market in the region in the last few years. However, there are several regulations in the use of anti-agents under the European Food Safety Authority which is expected to act as a restraining factor for the market.

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Some of the key players in the anti-caking agents market are Evonik Industries AG, Huber Engineered Material, and Kao Corp. These market players are continuously investing in new facilities to expand their production capacities, in order to meet the increasing demand for anti-caking agents.

This research report analyzes this market on the basis of its market segments, major geographies, and current market trends. Geographies analyzed under this research report include

• North America
• Asia Pacific
• Europe
• Rest of the World

This report provides comprehensive analysis of

• Market growth drivers
• Factors limiting market growth
• Current market trends
• Market structure
• Market projections for upcoming years

This report is a complete study of current trends in the market, industry growth drivers, and restraints. It provides market projections for the coming years. It includes analysis of recent developments in technology, Porter’s five force model analysis and detailed profiles of top industry players. The report also includes a review of micro and macro factors essential for the existing market players and new entrants along with detailed value chain analysis.

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