Food additives which are used to enhance the taste, color, texture of food, same time maintaining the freshness and nutritional content, are expected to cross USD 51 billion by 2022; growing at a CAGR of 5.5% from 2017 and 2022. In the food additives market, the market for anti-caking agents, in terms of value, is projected to reach USD 1.7 billion growing at a CAGR of 4.3% from 2017 to 2022. Anticaking Agent is the food additive that prevents formation of lumps in certain solids, permitting a free-flowing condition. There are opportunities for growth from the emerging markets of Asia-Pacific, Africa, and Latin America.
The South American nations of Argentina, Brazil, Paraguay, and Uruguay under the MERCOSUR treaty create free trade area, harmonize food legislation and establish a positive list of food additives to be permitted throughout MERCOSUR regions.
The increasing disposable incomes is driving the growth for food and beverages industry and thereby driving the demand for anti-caking agents in South America. Rising wine consumption, especially in Asia Pacific and Latin America, is anticipated to drive the tartaric acid use in beverages which is used as anti caking agents.Some of the common examples of foods that contain anti-caking agents include: 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.
The market is segmented based on type, which include calcium compounds, sodium compounds, Silicon dioxide where silicon dioxide is the most widely used ingredient. Anti-caking agents find applications in Salt, bakery & Confectionary, Dairy & frozen products, and beverages. Bakery & Confectionary is takes up a maximum share in the market.
The leading players in the anti-caking agents market include Evonik Industries AG, Huber Engineered Material, and Kao Corp. 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.
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1.1 Research methodology
1.2 Market Definition
1.3 Report Description
2. Key Findings
3. Market Overview & Dynamics
3.2.1 Growth of food and beverages industry
3.2.2 Wide applications of anti caking agents
3.3.1 High Cost of natural anti caking agents
3.3.2 Demand for Clean label solutions
3.3.3 Stringent regulatory environment
3.4.1 Growing demand for Natural and Nutraceutical Ingredients
3.4.2 Technological Innovations
3.4.3 Wider Acceptance of GSFA for improved International Trade
3.5 Porter’s Five Forces Analysis
3.5.1 Bargaining power of Suppliers
3.5.2 Bargaining power of Buyers
3.5.3 Degree of Competition
3.5.4 Threat of Substitution
3.5.5 Threat of new entrants
4. Market Segmentation
4.1 Anti caking agent, by type
4.1.1 Calcium compounds
4.1.2 Sodium compounds
4.1.3 Silicon Dioxide
4.2 By Application
4.2.3 Dairy & Frozen products
4.2.4 Oils & Fats
4.2.6 Meat poultry & Sea Food products
5. Competitive Landscape Overview
5.1 Market Share Analysis
5.2 Strategies by leading players
5.3 New Product Developments &Other Innovations
6. Competitive Landscape Overview
6.1 Market Share Analysis
6.2 Strategies by leading players
6.3 New Product Developments &Other Innovations
7. Company Profiles
7.1 Cargill Inc
7.2 Kerry Group
7.3 Corbion Purac
7.5 IMAC Inc
7.6 A Zhengzhou Natural Chemical Co., Ltd.
7.7 PQ Corporation
7.8 PPG Industries
7.9 ABITEC association
7.11 Evonik Industries AG
7.12 Kao Corp.
7.13 Huber Engineered Materials
7.14 CP Kelco
LIST OF TABLES
1.Brazil: Anti - Caking agents market Revenue,by Type, 2012-2020 ($Million)
2.Brazil: Anti - Caking agents market Revenue,by Application, 2012-2020 ($Million)