SPAIN ANTI CAKING MARKET-GROWTH, TRENDS AND FORECAST (2022 - 2027)

SPAIN ANTI CAKING MARKET-GROWTH, TRENDS AND FORECAST (2022 - 2027)

The Spain anti-caking agent market is expected to grow at a CAGR of 4.2%over the forecast period, 2020 to 2025.

Key Highlights

• Anticaking Agent is the food additive are those that prevents formation of lumps in certain solids, permitting a free-flowing condition. Some of the common examples of foods that contain anti-caking agents includes coffee, cocoa, soup powders, Milk and cream powders, Grated cheese, Icing sugar, Baking powder, Cake mixes, Drinking chocolate, Table salt and canned fruits and vegetables as a firming agent.
• Some of the food additives used as anti caking agents and permitted in Spain are silicon dioxide, calcium silicate, magnesium silicate, Sodium gluconate, Calcium gluconate, Glucono delta-lactone among others.

Key Market TrendsRegulatory approval in Europe leading to the penetration of Silicon Dioxide

Recent regulatory changes have led to the approval of silicon dioxide to be used as food additives as a anti-caking agent in potassium nitrate, a meat additive. Potassium nitrate is often used to preserve and cure microbial contamintion in meat products. However, potassium nitrate has a significant tendency to cake in use, hindering its effectiveness in processing of foods, i.e. meat products. The addition of silicon dioxide to potassium nitrate provides the necessary anti-caking characteristics without any adverse effects. Furthermore, in addition, there is no sufficient evidence that silicon dioxide presents any hazard to human health when used at levels necessary to prevent caking.

Bakery witnesses a strong penetration of Anti-caking agents

Across Spain, the basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. New cuisine and leading manufacturers consider bread and bakery not solely a complement to the dishes served in restaurants but a fundamental prospect in terms of innovation offerings. On the other hand, the emergence of functional bakery products, although a niche segment in the spanish bakery industry, is exected to grow further, thereby, escalating the use of anti caking agents altogether.

The Spanish food-processing sector has a wide range of food processing companies, many of them importing food ingredients, that being said, the meat poultry and seafood products segment has a high level of dominance in the processed food segment citing strong consumption pattern from consumers. The category, holds the second largest share in Spain anti-caking agents market.

Competitive Landscape

The leading players in the Spain anti-caking agents market include Evonik Industries AG, Huber Engineered Material, Cargill Inc, and Barcelona Food Ingredients among others. Companies are investing in new facilities to expand their production capacities, in order to meet the increasing demand for anti-caking agents. The major constraint being faced by the industry is the high cost for natural anti caking agents and thus the opportunities lies in for the manufacturers to innovate in technological advancements under the natural category.

Additional Benefits:

• The market estimate (ME) sheet in Excel format
• 3 months of analyst support

Companies Mentioned

DuPont Danisco
Kao Corp
Cargill Inc
Evonik Industries AG
PPG Industries
BASF
Barcelona Food Ingredients

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