High consumption of beverages such as wine, beer and juices in the emerging markets is driving the demand for silicon dioxide which acts as an anti-caking agent. It is mainly used in the production of beer and is filtered off before the final processing as it works by clumping up dissolved matter and helping it to drop out of suspension, thus clarifying the beer.According to Food and Drug Administration, it should not exceed 2 % by weight of the total food. It should be used in reasonable quantities to produce the intended effect. It has a negligible effect when consumed in permissible quantities. 

Growing demand for sugar confectionery is increasing in the region owing to the increased utilization of anti-caking agent in the powdered sugar industry as it is one of the major ingredients in confectionery market. Sodium compounds such as sodium aluminum silicate helps prevent dry foods such as sugar from clumping, forming semi-solid or solid lumps. Food manufacturers will often add anti-caking agents at some point during the production process to optimize manufacturing costs as reducing clumping and moisture-absorption means lower costs for sugar