Food Anti-caking Agents Market Analysis

Food Anti-Caking Agents Market Analysis

To get key market trends

  Download Free Sample

Based on product, the food anti-caking agents market is segmented as silicon dioxide, calcium silicate, magnesium carbonate, sodium bicarbonate, others. Silicon Dioxide held a majority industry value of USD 203 million in 2022. Silicon dioxide is a versatile anti-caking agent used in a wide range of food products, including powdered seasonings, coffee, and dessert mixes. Silicon dioxide has a high surface area, enabling it to efficiently absorb moisture and prevent caking in hygroscopic food ingredients. Calcium silicate is suitable for use in food products subjected to high temperatures, such as baking mixes and instant foods.

Based on source, the food anti-caking agents market is segmented as natural and synthetic. Natural held a dominant industry share of around 55% in 2022. Natural anti-caking agents derived from renewable plant-based sources are considered more sustainable and environmentally friendly, which appeals to eco-conscious consumers. Consumers are increasingly seeking food products with clean label declarations, indicating that the product contains natural and recognizable ingredients.

Based on application the food anti-caking agents market is segmented as salt and seasonings, bakery products, dairy products, beverage mixes, confectionery, others. Salt and Seasonings segment is anticipated to grow at 5.2% CAGR by 2032. Spices and seasoning blends often contain hygroscopic ingredients prone to caking. Anti-caking agents help prevent clumping and maintain the quality of these products.

U.S. dominated the North American region with majority food anti-caking agents market share and a revenue of USD 213.8 million in 2022. North America has a well-established processed food industry, producing a wide range of packaged and convenience foods. Anti-caking agents are essential in maintaining the quality and free-flowing nature of these products.