South Africa Anti-caking Agents Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Market Overview

The South African anti-caking agents market is projected to witness a CAGR of 2.5%, during the forecast period.

• The growing number and diversity of food applications, changing consumer tastes, and rising level of consumer inclination toward improved food quality have led to an expansion of consumer base and innovation of varied food ingredients, including food coating ingredients, food and beverage premixes, baking powder, milk and cream powder, and cake mixes. The surge in the consumption of these food ingredients and products can lead to the growth of food anti-caking agents, due to their properties, such as free-flow, texture, other organoleptic properties, and long shelf-life.
• The anti-caking agents are primarily inert, safe in specified amounts, and classified as generally recognized as safe (GRAS). They are effective at low concentrations, as their legally permitted concentration is limited, which is usually within 1-2% of the net product weight. 

Scope of the Report

The South African anti-caking market is segmented by type into calcium compounds, sodium compounds, silicon dioxide, and other types. Based on application, the market is segmented into bakery, confectionery, beverages, dairy, meat, poultry and seafood products, oils and fats, and other applications.

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Key Market Trends

Increased Utilization in the Beverage Industry

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.

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