China Anti-caking Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Market Overview

The Chinese anti-caking market is projected to grow at a CAGR of 2.8% during the forecast period 2020 - 2025.

• The market is majorly driven by its increasing demand in all food industries, including bakery, dairy products, soups and sauces, and seasoning and condiments, owing to its functional properties, such as moisture absorption functionality. It also maintains the free-flow, texture, and organoleptic properties of the product, along with enhancing the shelf-life of the product. Thus, the high versatility of anti-caking agents is anticipated to further strengthen its demand during the forecast period. Furthermore, the availability of raw materials and the new technology developments are resulting in the growth of the anti-caking agents in the Chinese market.
• However, only specific amounts of anti-caking agents, which are classification as “Generally Recognized as Safe” (GRAS), designated by the US Food and Drug Administration, are permitted in food and beverage applications, further limiting its consumption in the application. Also, several health hazards and side-effects associated with anti-caking agents are anticipated to impact the growth of the market negatively.

Scope of the report

The Chinese anti-caking market is segmented by type into calcium compounds, sodium compounds, magnesium compounds, and other product types. It is also segmented by application into food and beverages, cosmetics and personal care products, animal feed, and other applications (fertilizers, synthetic detergents, and road salts). The food and beverages segment is further divided into dairy, bakery, soup and sauces, and beverages.

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Key Market Trends

Rising Demand for Anti-Caking in the Bakery and Confectionery Industry

In the manufacturing of baked goods, the powdered ingredients are easily affected by moisture and temperature, which results in the formation of lumps. Thus, anti-caking agents are used. This eventually results in providing an easy flow and mix evenly during the production process. Some of the most common anti-caking agents used in the bakery industry are bentonite, calcium silicate, silicon dioxide, talc, and sodium aluminosilicate. Regulations set by the regulatory bodies further helps the manufacturer to select not only the type of anti-caking agent to be used in the bakery product but also the amount of the compound to be used. For instance, calcium silicate, including synthetic calcium silicate, is generally recommended to use at levels not exceeding 5% in baking powder, 2% in other food, and 2% in animal feed, by weight, as regulated by FDA in the Code of Federal Regulations.

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