Published by TMR Research Insights
Posted on September 28, 2021
4 min readLast updated: February 1, 2026
The Food Anti-caking Agents market is growing due to clean label food demand and lifestyle changes, with North America leading the trend.
Food Anti-caking Agents Market: Overview
The surging number of chronic and acute diseases that occurs owing to adoption of sedentary lifestyle is likely to promote the need for clean label food products. This is further anticipated to promote the growth of the global food anti-caking agents market during the forecast period, 2020 – 2030. Food anti-caking agents are a kind of preservative used in packaged food products for avoiding the formation of lump and to maintain the integrity of the food product.
The global market for food anti-caking agents is classified on the basis of type, application, source, and geography. In terms of type, the market is categorized into calcium compounds, microcrystalline cellulose, sodium compounds, magnesium compounds, silicon dioxide, and others. Based on application, the market is grouped into soups & sauces, seasoning & condiments, dairy products, bakery, and others. With respect to segmentation by source, the market is bifurcated into natural and synthetic.
The report on the global food anti-caking agents is based on a comprehensive analysis of the factors promoting and demoting the growth of this market. It also emphasizes on the current trends prevalent in the market and the recent innovations contributed to the market by prominent players. The report also lists the table of segmentation in details and mentions the names of the leading segment with its attributed factors. The report further mentions the list of all companies operating in the anti-caking agents market. It also focuses on the impact of the novel COVID19 pandemic on this market and how will they generate the maximum revenue during the forecast period.
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Food Anti-caking Agents Market: Competitive Landscape
Players operating in the global food anti-caking agents market are engaging in collaborative agreements in order to gain an upper hand in the overall market competition. Joint ventures, collaborative agreements, and innovative product launches are the some of the strategies adopted by the players.
List of players functioning in this market include;
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Food Anti-caking Agents Market: Trends and Opportunities
Increasing adoption of sedentary lifestyle, change in food habits, consumption of ready-to-eat food products and changes in ways of life (occupied ways of life) have prompted change in dietary patterns, making shoppers esteem accommodation. The interest for food anti-caking agents is accordingly on the ascent in developing business sectors as the interest for accommodation food with improved quality and timeframe of realistic usability is expanding. Quick foods are additionally being progressively separated from lousy nourishment as buyers look for alternatives that are speedy and simple and yet sound.
Food Anti-caking Agents Market: Geographical Insights
Regionally, the market is widespread into the regions of North America, Europe, Latin America, Asia Pacific, and the Middle East and Africa. These nations are further classified on the basis of nations. Among these, North America held the largest position in the global food anti-caking agents market on account of the presence of major manufacturers, coupled with the availability of food and food products in variety. In addition to this, the increasing consumption of packaged and processed food in the developed nations such as the United States will also help this region continue dominating this market in the coming years.
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The article discusses the growth and trends in the Food Anti-caking Agents market from 2020 to 2030.
How does the sedentary lifestyle affect the food anti-caking agents market?
Which region holds the largest market share in food anti-caking agents?
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