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Japan Anti Caking Market is segmented by Type (Calcium Compounds, Sodium Compounds, Magnesium Compounds, and Others) and Application (Food and Beverage, Cosmetic and Personal Care, Feed, and Others)
Japan anti-caking market is projected to grow at a CAGR of 5.51% during the forecast period (2020 - 2025).
Japan anti-caking market is segmented into calcium compounds, sodium compounds, magnesium compounds, and others. The study also includes revenue generated through food and beverage, cosmetic and personal care, feed, and others.
|Cosmetic and Personal Care|
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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. There are opportunities for growth from the emerging markets of Asia-Pacific, mainly due to the increasing disposable incomes from the region and consumer demand for processed foods and beverages. The Japanese food industry is a saturated market and japan is looking at opportunities in the East Asian nations, and for the purpose investigates the food practices and regulations.
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Calcium compounds are extensively used in food and beverages in products like baking powders, desserts, custard mix, etc. Calcium Aluminum Silicate, Calcium Phosphate Tribasic, Calcium silicate are some of the most commonly used calcium compounds. Calcium compounds function either by absorbing excess moisture or by coating particles and making them water repellent. Calcium silicate (CaSiO3), a common calcium compound anti-caking agent which is added to table salt, etc. adsorbs both water and oil.
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The leading players in the anti-caking agents market include Evonik Industries AG, Merck KGaA, 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 lie in for the manufacturers to innovate in technological advancements under the natural category.
1.1 Study Assumptions and Market Definition
1.2 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Industry Attractiveness - Porter's Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1.1 Calcium Compounds
5.1.2 Sodium Compounds
5.1.3 Magnesium Compounds
5.2.1 Food and Beverage
220.127.116.11 Bakery Products
18.104.22.168 Dairy Products
22.214.171.124 Soups & Sauces
5.2.2 Cosmetic and Personal Care
6. COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Merck KGaA
6.3.2 BASF SE
6.3.3 Kao Corporation
6.3.4 Roquette Freres
6.3.5 AGC Chemicals
6.3.6 Evonik Industries AG
7. MARKET OPPORTUNITIES AND FUTURE TRENDS