Global Anti-Caking Agents Market can be considered fine powdered substances, which when used as additives in food, helps in the prevention of lump formation. The product is widely available in nature, and it can be soluble in alcohol and various other organic solvents. These substances create a water-repellent coating to prevent the food from having any kind of lump. In the food industry, the widely used anti-caking agent substances are sodium bicarbonate, tricalcium phosphate, powdered cellulose, sodium ferrocyanide, and others. Consumer inclination towards such products is expected to impress the market growth in the coming years. Market Research Future (MRFR) made a prediction about the market in their report that its growth would be substantial in the coming days between 2017-2023, which according to them can be branded as the forecast period.
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The market for food anti-caking agents is going to get traction from areas like table salt, cheese, milk & cream powders, cocoa, baking powder, and other products. It has a wide-spread application in the cosmetics and fertilizer industries, which can ensure better growth opportunities. In the detergent industry, the market can find easy growth as well. Its application to improve the texture and organoleptic properties of the food can be given extra emphasis. Other products like chocolate powders, coffee, and instant soups can be taken into consideration as well.
Players are playing a pivotal part in the global market for food anti-caking agents as they have realized the potential of the market in the food & beverage industry. MRFR tracked and profiled several companies and noted their recent contributions to understand how the market is going to fare in the coming years. These companies are Evonik Industries (Germany), Solvay S.A. (Belgium), Univar Inc. (the U.S.), Agropur MSI, LLC (the U.S.), PPG Industries (the U.S.), Brenntag (Germany), International Media and Cultures, Inc. (the U.S.), and others. The analysis would include various mergers, tie-ups, and other procedures that can influence the growth pattern.
Food Anti-Caking Agents Market Segmentation
The global market for Food Anti-Caking Agents has several layers, which requires a proper segmentation for a detailed understanding. These segments are type and application. Factors included in these segments have been given ample focus to assist players in understanding exploration scope for the market.
By type, the report on the food anti-caking agents can be segmented into sodium compounds, calcium compounds, microcrystalline cellulose compounds, magnesium compounds, and others. The calcium compounds had the largest market share and the rising consumption of food and demand for longer shelf-life are going to trigger better growth for the segment.
By application, the report on the global food anti-caking agents market comprises dairy products, seasonings & condiments, bakery products, soups & sauces, and others. The soups and sauces segment is expecting the highest growth as food creates opportunities for the segment to permeate and explore better opportunities.
The global report on the Food Anti-Caking Agents Market has a specific section devoted to changes in the demographic areas. This report puts a better emphasis on North America, Europe, and the Asia Pacific as they are the most recognized contributors. However, equal emphasis has been given in Latin America and the Middle East & Africa where the growth possibility would trigger moderate growth. In Europe, the market would attain the maximum valuation where the consumption of ready-to-eat foods is quite high and can inspire better intake for the market. Germany, France, the UK, and others are going to create a broader expanse that can be explored to find better growth opportunities.
The Asia Pacific market, with its vast population and growing disposable income, can trigger the highest growth rate for the market. Countries like India, China, Japan, and others are going to impact the growth as their regional contribution is quite notable.
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