Global Food Anti-Caking Agents Market - 2023-2030

Global Food Anti-Caking Agents Market - 2023-2030

Global Food Anti-Caking Agents Market reached US$ 900.6 million in 2022 and is expected to reach US$ 1,403.3 million by 2030, growing with a CAGR of 5.7% during the forecast period 2023-2030.

The increasing preference for processed and convenience foods drives the demand for food anti-caking agents. These agents are used to prevent clumping and maintain the quality of powdered ingredients in such products, thereby enhancing their market presence. Consumer awareness about health and wellness is leading to a shift toward cleaner labels and reduced additives in food products driving the demand for natural food anti-caking agents market.

Manufacturers are also developing new food anti-caking agents products and expanding the market growth. For instance, on January 4, 2022, Agropur's Capstone anti-caking agents were developed to save money on shredded cheese while enhancing operational efficiency. The company emphasizes that its state-of-the-art ingredient technologies guarantee product integrity and maintain high quality.

Asia-Pacific is witnessing substantial growth in its food processing industry. The need for food anti-caking agents to prevent clumping and ensure product quality is surging as more food products are processed and packaged. The region's food processing sector's expansion is a major driver of market dominance. Urbanization rates in Asia-Pacific are on the rise and urban dwellers often opt for packaged and processed foods, leading to a significant uptick in the demand for food anti-caking agents.

Dynamics

Increased Consumption of Convenience Foods

Convenience foods are gaining popularity due to convenience and longer shelf life. Manufacturers require food anti-caking agents to prevent clumping and ensure product quality as consumers increasingly opt for these products. Convenience foods often have high moisture content leading to clumping and spoilage. Food anti-caking agents help control moisture absorption, ensuring that these products remain free-flowing and maintain their texture and taste.

Moreover, consumers seek longer shelf life in their convenience food purchases. Food anti-caking agents play a vital role in preventing the formation of lumps and maintaining the product's integrity throughout its shelf life, reducing product waste and enhancing consumer satisfaction. Using food anti-caking agents can be cost-effective for food manufacturers and allow them to use bulk ingredients, reduce the need for additives, and minimize production losses due to clumping, ultimately leading to cost savings.

Rising Consumer Demand for Clean-Label Products

Clean-label products are associated with natural and minimally processed ingredients leading to a surge in demand for anti-caking agents sourced from natural materials, such as plant-based or mineral-based options, as they align with clean-label principles. Food manufacturers are increasingly seeking clean label certifications for their products to meet consumer preferences for transparency and simplicity. The utilization of natural and clean-label anti-caking agents supports the attainment of these certifications, driving their adoption in the market.

Clean-label products are characterized by transparent ingredient lists that consumers can easily understand and trust. The use of natural and clean-label anti-caking agents reinforces this trust, further fueling their demand in the market. Natural and clean-label anti-caking agents are often perceived as healthier alternatives to synthetic or chemically derived additives, aligning with the growing emphasis on well-being and nutrition.

Stringent Regulations Related to Food Additives

The stringent regulations surrounding food additives are likely to limit the market's expansion by imposing strict compliance requirements on manufacturers. These regulations often demand comprehensive testing, documentation, and approval processes for food anti-caking agents used in food products. Market participants must navigate complex regulatory frameworks, which can increase production costs and time-to-market.

Furthermore, as consumers become more conscious of the ingredients in their food, they are scrutinizing product labels for additives and opting for products with fewer or no additives. This shift in consumer preferences towards cleaner labels and natural ingredients creates challenges for anti-caking agents manufacturers who rely on synthetic or chemical additives in the market.

Segment Analysis

The global food anti-caking agents market is segmented based on source, product type, application, and region.

Consumer Preference for Natural Ingredients, Clean-Label Movement, and Natural Innovations

The natural segment held the largest share of the global anti-caking agents market. The global market is experiencing a wide shift in consumer preferences towards natural and clean-label products. This trend is extending to anti-caking agents, with consumers seeking food products containing naturally sourced processed ingredients. This heightened demand for natural ingredients is contributing significantly to the natural segment's market dominance.

An increasing number of consumers are scrutinizing product labels, looking for transparency and the absence of artificial additives. As a response, food manufacturers and producers are opting for natural anti-caking agents to align with clean-label requirements, bolstering the market presence of natural anti-caking agents. Ongoing innovation in the field of food technology and ingredient development is leading to the creation of new natural anti-caking agents.

Geographical Penetration

Increased Processed Food Demand, Booming Food Industry, and Growing Health Awareness in Asia-Pacific

Asia-Pacific boasts the largest share of the global anti-caking agent’s market. This region's expansive population, along with its growing middle-class demographic, is leading to substantial market growth. The escalating demand for processed and convenience foods in the region is contributing to the market dominance. As consumers are increasingly turning to these products, anti-caking agents play a crucial role in maintaining product quality and appearance.

The region is experiencing remarkable growth in its food processing industry. The production of various processed food items resulted in a higher demand for anti-caking agents to prevent clumping and ensure product consistency. Consumers are increasingly seeking cleaner labels and products with natural ingredients, influencing the adoption of natural and clean-label anti-caking agents in the market.

COVID-19 Impact Analysis

The global supply chains were disrupted due to lockdowns, transportation restrictions, and labor shortages led to challenges in the sourcing and distribution of food anti-caking agents, affecting their availability in the market. With the closure of restaurants, hotels, and catering services, there was a notable decline in demand for food service products. As a result, food anti-caking agents used in food service applications faced reduced demand, negatively impacting the market.

However, there was a surge in consumer demand for shelf-stable food products, including packaged and processed foods during the pandemic. Food anti-caking agents are often used in these products to maintain product quality. As a result, the market experienced a temporary uptick in demand for food anti-caking agents. With lockdowns and restrictions on physical shopping, there was a significant increase in online grocery shopping.

Russia-Ukraine War Impact Analysis

The conflict in Ukraine, a significant producer of minerals like potassium salt, had repercussions on the global supply of raw materials used in food anti-caking agents. Potassium salt, a key ingredient in many food anti-caking agents, saw disruptions in production and export due to the war. This led to price fluctuations and supply shortages in the market, affecting manufacturers and their ability to meet demand.

The geopolitical tensions resulting from the war also contributed to uncertainties in international trade. Export restrictions and sanctions on Russia impacted the trade of food anti-caking agents, as some manufacturers sourced raw materials or products from the region. These geopolitical uncertainties added complexity to the global food anti-caking agents market. The instability caused by the conflict in Ukraine and its ripple effects led to price volatility in the market.

By Source
• Natural
• Synthetic

By Product Type
• Silicon Dioxide
• Calcium Silicate
• Sodium Aluminosilicate
• Others

By Application
• Seasoning & Condiments
• Bakery
• Dairy Products
• Soups & Sauces
• Others

By Region
• North America
U.S.
Canada
Mexico
• Europe
Germany
UK
France
Italy
Russia
Rest of Europe
• South America
Brazil
Argentina
Rest of South America
• Asia-Pacific
China
India
Japan
Australia
Rest of Asia-Pacific
• Middle East and Africa

Key Developments
• On June 14, 2023, RIBUS Inc. inaugurated its very first independently owned and operated production facility in Sparks, Nevada. The new production facility comes from market demand for RIBUS’ clean label ingredients including Nu-FLOW and other excipients. Nu-FLOW is made from rice hulls that are steam sterilized and ground to a fine powder producing a natural alternative to silicon dioxide or other anti-caking agents.
• On December 8, 2021, Swiss ingredient manufacturer Omya introduced Omyafood 120, an anti-caking agent designed to enhance the handling and processing of powdered substances. Omyafood 120 stands out as a non-nano anti-caking solution characterized by its impressive porosity, strong moisture-binding properties, and minimized mechanical interlocking.
• On November 23, 2020, ChickP Protein Ltd., based in Rehovot, Israel, introduced a non-GMO native starch ingredient derived from chickpeas, designed for use in various food and beverage applications. As it provides gelling and thickening properties, it can be used as a binding agent and as an anti-caking agent for powdered blends like premixes and extruded snacks.

Competitive Landscape

The major global players in the food anti-caking agents market include BASF SE, Evonik Industries AG, J.M. Huber Corporation, PPG Industries, Inc., Astrra Chemicals, Sinofi Ingredients, Nikunj Chemicals, Sanjay Chemicals, CD Formulation and Jinsha Precipitated Silica Manufacturing Co., Ltd.

Why Purchase the Report?
• To visualize the global food anti-caking agents market segmentation based on source, product type, application, and region, as well as understand critical commercial assets and players.
• Identify commercial opportunities by analyzing trends and co-development.
• Excel data sheet with numerous food anti-caking agents market-level data points with all segments.
• PDF report consists of a comprehensive analysis after exhaustive qualitative interviews and an in-depth study.
• Product mapping available as excel consisting of critical products of all the major players.

The global food anti-caking agents market report would provide approximately 61 tables, 59 figures, and 186 Pages.

Target Audience 2023
• Manufacturers/ Buyers
• Industry Investors/Investment Bankers
• Research Professionals
• Emerging Companies