North America Anti-Caking Agents Market Size, Share & Industry Trends Analysis Report By Type (Calcium Compounds, Sodium Compounds), By Source (Synthetic and Natural), By Application (Dairy, Bakery, Seasonings & Condiments), By Country and Growth Forecast

North America Anti-Caking Agents Market Size, Share & Industry Trends Analysis Report By Type (Calcium Compounds, Sodium Compounds), By Source (Synthetic and Natural), By Application (Dairy, Bakery, Seasonings & Condiments), By Country and Growth Forecast, 2022 - 2028

The North America Anti-Caking Agents Market would witness market growth of 5.9% CAGR during the forecast period (2022-2028).

The rise in the working population, improvements in the economy, overly hectic schedules, and increased demand for ready-to-eat meals and packaged food are all contributing factors. These goods, which include shelf-stable products, chilled or frozen products, dry mixes that don't need to be prepared, and others, are made with convenience in mind. As urbanisation, living standards, dietary choices, and lifestyles change, there is a growing need for the food and beverage industry.

Additionally, because conventional meals contain a range of thickeners, such as arrowroot, corn starch, tapioca, agar-agar, eggs and Gelatin, the market for anti-caking chemicals is predicted to grow significantly accompanying the rise in demand for these foods. Anti-caking agents can be added to food products to enhance their texture, viscosity, stability, density, and other properties.

The primary ingredient in the bread sector is an anti-caking agent. Ingredients for baked products such as cookies (flour, sugar, baking powder, etc.) will eventually solidify into blocks of chalk if anti-caking agents weren't present. These dry substances progressively absorb the air's humidity over time. The water may induce the particles to bind together. The desire for natural preservatives and components with certain textures is rising, which helps the market for anti-caking agents grow.

According to information provided by the Canadian government, there are over 2,760 bakeries in Canada, making them the second largest employers in the food and beverage sector. Additionally, a sizable portion of the nation's population frequents bakery cafés on a monthly basis. According to this statistic, bakery owners must constantly change in order to remain competitive. These factors are therefore expected to accelerate the expansion of the anti-caking agents’ market throughout the forecasted period by boosting the growth of local bakery products.

The US market dominated the North America Anti-Caking Agents Market by Country in 2021; thereby, achieving a market value of $329.5 million by 2028. The Canada market is experiencing a CAGR of 8% during (2022 - 2028). Additionally, The Mexico market would exhibit a CAGR of 7.7% during (2022 - 2028).

Based on Type, the market is segmented into Calcium Compounds, Sodium Compounds and Others. Based on Source, the market is segmented into Synthetic and Natural. Based on Application, the market is segmented into Dairy, Bakery, Seasonings & Condiments and Others. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.

The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Evonik Industries AG (RAG-Stiftung). PPG Industries, Inc., Agropur Dairy Cooperative, Huber Engineered Materials (J.M. Huber Corporation), Kao Corporation, Solvay SA, Univar Solutions, Inc., Cabot Corporation and Brenntag SE.

Scope of the Study

Market Segments covered in the Report:

By Type

• Calcium Compounds
• Sodium Compounds
• Others

• Synthetic
• Natural

• Dairy
• Bakery
• Seasonings & Condiments
• Others

• US
• Canada
• Mexico
• Rest of North America

• Evonik Industries AG (RAG-Stiftung)
• PPG Industries, Inc.
• Agropur Dairy Cooperative
• Huber Engineered Materials (J.M. Huber Corporation)
• Kao Corporation
• Solvay SA
• Univar Solutions, Inc.
• Cabot Corporation
• Brenntag SE

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