Market Size of Global Food Release Agents Industry
| Study Period | 2019 - 2029 |
| Market Size (2024) | USD 735.93 Million |
| Market Size (2029) | USD 839.56 Million |
| CAGR (2024 - 2029) | 2.67 % |
| Fastest Growing Market | South America |
| Largest Market | Europe |
Major Players
*Disclaimer: Major Players sorted in no particular order |
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Food Release Agents Market Analysis
The Global Food Release Agents Market size is estimated at USD 735.93 million in 2024, and is expected to reach USD 839.56 million by 2029, growing at a CAGR of 2.67% during the forecast period (2024-2029).
An unusual period in history, the COVID-19 pandemic unleashed a series of unprecedented events affecting every industry. However, since the food industry was overburdened with the responsibility of meeting requirements in the time of emergency, especially during the lockdown period, release agents were consumed in large quantities. Thus, their market witnessed a surge in demand, as consumers emptied the snacks and convenient food shelves at grocery stores and supermarkets.
Release agents, or parting agents, are substances that are used in production facilities as a barrier between the product and the mold, belt, or pan. A release agent is used to coat the surface where the product is going to be sitting so that the high temperatures and chemicals don't make the products stick to the surface. This substance also serves to stop the food items from getting contaminated with the material of the surfaces that they sit on. Due to this, release agents are also often referred to as lubricants, but that could be misleading because lubricating isn't the only function of release agents.
On the basis ofingredients, the scope of the market include emulsifiers, vegetable oils, wax & wax esters, and antioxidants. Different ingredients and a specific manufacturing process are chosen, depending on the properties of the ingredients and the desired end application. Recently, the demand for non-hydrogenated vegetable oils has been on the rise, as it helps increase the shelf-life of the final product.
