Italy Anti-caking Market - Growth, Trends, and Forecast (2020 - 2025)

The Italian Anti-caking Market is segmented by Type (Calcium Compounds, Sodium Compounds, Magnesium Compounds, and Other Types) and Application (Bakery Products, Dairy Products, Soups and Sauces, and Other Applications).

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

5.5 %

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Market Overview

The Italian anti-caking market is projected to register a CAGR of 5.5% during the forecast period (2020-2025).

  • An anti-caking agent is a food additive that prevents the formation of lumps in certain solids, permitting a free-flowing condition.
  • In 2015, the anti-caking market was led by Europe, and the market is projected to grow at the highest CAGR.
  • The consumption of food anti-caking agents is increasing with the rising number of applications in the food industry. The growth in the market is attributed to its moisture absorption functionality, which aids food products in maintaining their organoleptic properties and enhances the shelf-life in food manufacturing and processing.

Scope of the report

The Italian anti-caking market is segmented by type and application. By type, the market is segmented into calcium compounds, sodium compounds, magnesium compounds, and other types. By application, the market is segmented by bakery products, dairy products, soups and sauces, and other applications.

By Type
Calcium Compounds
Sodium Compounds
Magnesium Compounds
Other Types
By Application
Bakery Products
Dairy Products
Soups and Sauces
Other Applications

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Key Market Trends

Increasing Consumption of Food Ingredients is Boosting the Anti-caking Market

The increasing number and diversity of food applications, changing consumer tastes, and growing level of consumer inclination toward enhanced food quality have led to an expansion of consumer base and innovation of varied food ingredients, including food coating ingredients, food and beverage premixes, and others, including baking powder, milk and cream powder, cake mixes, and instant soup powder. The growth in the consumption of these food ingredients and products is projected to have a positive impact on the growth of food anti-caking agents, due to their properties, such as free-flow, texture, other organoleptic properties, and long shelf-life. Moreover, increasing the consumption of various food ingredients is projected to contribute to the market growth of food anti-caking agents.

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Bakery Segment Holds a Prominent Share

Changing consumer lifestyles toward healthy living is expected to be stimulating the growth of bakery ingredients used in products, such as cakes, biscuits, bread, pastries, and morning goods, which is expected to drive the growth of bakery products in the European Market. The bakery products are still undergoing development and innovation in terms of the healthy ingredients to be included in the bakery products. There has been an increasing demand for specialty ingredients in Italian bakery products.

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Competitive Landscape

The leading players in the anti-caking market include Evonik Industries AG, Huber Engineered Material, and Kao Corp. Companies are investing in new facilities to expand their production capacities to meet the increasing demand for anti-caking agents. The major constraint faced by the industry is the high cost for natural anti-caking agents and, thus, the opportunities lie in for the manufacturers to innovate in technological advancements under the natural category.

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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 Application

      1. 5.2.1 Bakery Products

      2. 5.2.2 Dairy Products

      3. 5.2.3 Soups and Sauces

      4. 5.2.4 Other Applications

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Cargill Inc.

      2. 6.3.2 Corbion Purac

      3. 6.3.3 BASF

      4. 6.3.4 IMAC Inc.

      5. 6.3.5 ABITEC association

      6. 6.3.6 Kao Corporation

      7. 6.3.7 Huber Engineered Materials

      8. 6.3.8 Agropur Ingredients

  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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