The 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 the dissolved matter and helping it to drop out of suspension, thus clarifying the beer. According to the Food and Drug Administration, it should not exceed 2% of the total food by weight. It should be used in reasonable quantities to produce the intended effect. It has a negligible effect when consumed in permissible quantities.

The growing demand for sugar confectionery is increasing in the region, owing to the increased utilization of anti-caking agents in the powdered sugar industry as it is one of the significant ingredients in the confectionery market. Sodium compounds such as sodium aluminum silicate help 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 prices for sugar