SPAIN ANTI CAKING MARKET-GROWTH, TRENDS AND FORECAST (2020 - 2025)

Spain Anti Caking Market is segmented by Type (Calcium compounds, Sodium compounds, Magnesium Compounds, and Others); by Application (Food and Beverage, Cosmetic and Personal Care, Feed, and Other Applications)

Market Snapshot

Market Snapshot1
Study Period: 2016-2025
Base Year: 2019
CAGR: 4.2 %

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Market Overview

The Spain anti-caking agent market is expected to grow at a CAGR of 4.2%over the forecast period, 2020 to 2025.

  • Anticaking Agent is the food additive are those that prevents formation of lumps in certain solids, permitting a free-flowing condition. Some of the common examples of foods that contain anti-caking agents includes 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.
  • Some of the food additives used as anti caking agents and permitted in Spain are silicon dioxide, calcium silicate, magnesium silicate, Sodium gluconate,  Calcium gluconate, Glucono delta-lactone among others.

Scope of the report

The Spain Anti Caking Market is segmented by type and application. By type, the market is segmented into calcium compounds, sodium compounds, magnesium compounds, others. By application, the market is segmented into food and beverage, cosmetic and personal care, feed, and other applications.

By Product Type
Calcium compounds
Sodium compounds
Magnesium Compounds
Others
By Application
Food and Beverage
Bakery Products
Dairy Products
Soups and Sauces
Beverages
Others
Cosmetic and Personal Care
Feed
Other Applications

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Key Market Trends

Regulatory approval in Europe leading to the penetration of Silicon Dioxide

Recent regulatory changes have led to the approval of silicon dioxide to be used as food additives as a anti-caking agent in potassium nitrate, a meat additive. Potassium nitrate is often used to preserve and cure microbial contamintion in meat products. However, potassium nitrate has a significant tendency to cake in use, hindering its effectiveness in processing of foods, i.e. meat products. The addition of silicon dioxide to potassium nitrate provides the necessary anti-caking characteristics without any adverse effects. Furthermore, in addition, there is no sufficient evidence that silicon dioxide presents any hazard to human health when used at levels necessary to prevent caking.

Market Share, By Product type, 20191

Bakery witnesses a strong penetration of Anti-caking agents

Across Spain, the basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. New cuisine and leading manufacturers consider bread and bakery not solely a complement to the dishes served in restaurants but a fundamental prospect in terms of innovation offerings. On the other hand, the emergence of functional bakery products, although a niche segment in the spanish bakery industry, is exected to grow further, thereby, escalating the use of anti caking agents altogether.

The Spanish food-processing sector has a wide range of food processing companies, many of them importing food ingredients, that being said, the meat poultry and seafood products segment has a high level of dominance in the processed food segment citing strong consumption pattern from consumers. The category, holds the second largest share in Spain anti-caking agents market.

Market Share, by Application, 2019 trend 2

Table of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions & Market Definitions

    2. 1.2 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

    1. 3.1 Market Overview

  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 Product Type

      1. 5.1.1 Calcium compounds

      2. 5.1.2 Sodium compounds

      3. 5.1.3 Magnesium Compounds

      4. 5.1.4 Others

    2. 5.2 By Application

      1. 5.2.1 Food and Beverage

        1. 5.2.1.1 Bakery Products

        2. 5.2.1.2 Dairy Products

        3. 5.2.1.3 Soups and Sauces

        4. 5.2.1.4 Beverages

        5. 5.2.1.5 Others

      2. 5.2.2 Cosmetic and Personal Care

      3. 5.2.3 Feed

      4. 5.2.4 Other Applications

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Share Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 DuPont Danisco

      2. 6.4.2 Kao Corp

      3. 6.4.3 Cargill Inc

      4. 6.4.4 Evonik Industries AG

      5. 6.4.5 PPG Industries

      6. 6.4.6 BASF

      7. 6.4.7 Barcelona Food Ingredients

    5. *List Not Exhaustive
  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

**Subject to Availability

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Frequently Asked Questions

The SPAIN ANTI CAKING MARKET market is studied from 2016 - 2025.

The SPAIN ANTI CAKING MARKET is growing at a CAGR of 4.2% over the next 5 years.

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