Europe Anti Caking Market Growth, Trends and Forecasts (2020 - 2025)

Europe Anti-caking Market is Segmented by Type (Calcium Compounds, Sodium Compounds, Magnesium Compounds, and Other Types); by Application (Food and Beverage, Cosmetic and Personal Care, Feed, and Other Applications); and by Geography.

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

3.46 %

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Market Overview

Europe Anti caking market is forecasted to witness a CAGR of 3.46% during the forecast period (2020 - 2025).

  • Strong interest in innovative products, to maintain freshness, and sustainability in order to satiate the challenges faced by the processed food industry manufacturers in Europe is further influencing the demand for anti caking agents in the country.
  • The European food industry is dynamic, assertive, and balanced. It is developing new products that address the demands of the domestic and export markets, Moreover, the European food processing is the one of the largest all over world, which requires ingredients like anti caking agents to be applied in large quantities in various processed food and beverages.

Scope of the report

The Europe anti-caking market is segmented by type, application, and geography. By type, the market is segmented into calcium compounds, sodium compounds, magnesium compounds, others. By application, the market is segmented into food and beverage, cosmetic and personal care, feed, and other applications. The market by geography is studied for Germany, United Kingdom, France, Italy, Spain, Russia, and Rest of Europe.

By Type
Calcium Compounds
Sodium Compounds
Magnesium Compounds
Other Types
By Country
Food and Beverage
Bakery Products
Dairy Products
Soups and Sauces
Beverages
Others
Cosmetic and Personal Care
Feed
Other Applications
Geography
Germany
United Kingdom
Italy
France
Russia
Spain
Rest of Europe

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Key Market Trends

Approval of Application of Silicon Dioxide as an Anti-Caking Agent

The Commission of the European Union (EU) in June 2017, amended its regulations applicable to food additives to approve the use of silicon dioxide as a anti-caking agent in potassium nitrate, a meat additive. The European Commission had given permission for silicon dioxide (E551) to be used as an anti-caking agent in potassium nitrate (E252). Potassium nitrate is frequently used by the food industry to cure and preserve meats against microbial agents and to maintain the desired colour of meats and hard cheeses. Therefore, the approval of these anti caking ingredients, is expected to increase their application and trade of silicon dioxide even further in the European and also all over the world, for the various application in the food industry.

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Growing Application in the Europe Processed Food and Beverage Market

Food manufacturers will often add anti-caking agents at some point during the production process to optimize manufacturing of the processed food in Europe. Reducing clumping and moisture-absorption means lower costs for sugar, flour and other staple ingredients in the pantry, thereby adding anti caking agents, reduces the overall cost of the processed food.

For instance, Anti-caking agents such as JELUCEL® cellulose from the German company such as JELU-WERK J. Ehrler GmbH & Co. KG are indispensable in the food industry. They are being used as anti-sticking agents for confectionery, as anti-clumping agents in cheese processing and as free-flow agents in the manufacture and processing of powdered foodstuffs. Moroever, JELUCEL® is an organic anti-caking agent that consists of pure powdered cellulose, thereby increasing its application as an speciality ingredient in European market.

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Competitive Landscape

The anti caking market in Europe is a competitive market. The leading players in the Europe anti caking agents market include BASF SE, Cargill, Incorporated, Merck KGaA, and Norkem Limited. Companies are investing in expanding their production facilities to so as to increase the distribution of these agents in the European countries, in order to meet the increasing demand for anti-caking agents.

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Forces Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry

  5. 5. MARKET SEGMENTATION

    1. 5.1 By Type

      1. 5.1.1 Calcium Compounds

      2. 5.1.2 Sodium Compounds

      3. 5.1.3 Magnesium Compounds

      4. 5.1.4 Other Types

    2. 5.2 By Country

      1. 5.2.1 Food and Beverage

        1. 5.2.1.1 Bakery Products

        2. 5.2.1.2 Dairy Products

        3. 5.2.1.3 Soups and Sauces

        4. 5.2.1.4 Beverages

        5. 5.2.1.5 Others

      2. 5.2.2 Cosmetic and Personal Care

      3. 5.2.3 Feed

      4. 5.2.4 Other Applications

    3. 5.3 Geography

      1. 5.3.1 Germany

      2. 5.3.2 United Kingdom

      3. 5.3.3 Italy

      4. 5.3.4 France

      5. 5.3.5 Russia

      6. 5.3.6 Spain

      7. 5.3.7 Rest of Europe

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Share Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 BASF SE

      2. 6.4.2 Merck KGaA

      3. 6.4.3 Kao Corporation

      4. 6.4.4 Roquette Freres

      5. 6.4.5 Evonik Industries AG

      6. 6.4.6 Norkem Limited

      7. 6.4.7 Cargill, Incorporated

      8. 6.4.8 J.M. Huber Corporation (CP Kelco)

  7. *List Not Exhaustive
  8. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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