Food Anti-Caking Agents Market Trends, Category by Type, Top Companies, and Forecast 2030
Food Anti-Caking Agents Market-Overview
Food Anti-Caking Agent Market is
Projected to Reach At A USD 1,380.18 Million With 5.34% CAGR From 2022 To 2030
The surge in preference for ready-made food
options is estimated to enhance the food anti-caking market share. The market's
report is efficiently analyzed as per MRFR, which provides outlooks for the
global markets. The market is estimated
to witness a positive CAGR development in the forecast period.
The improved availability of several food
options in ready-to-eat format is estimated to rise, and this is predicted to
transform the food
anti-caking market trends in the forecast period. The accelerated
development of the product range of food anti-caking agents is estimated to
spur the global market in the coming years. Moreover, diversification in the
geographical reach of several brands is estimated to enhance the food
anti-caking agents market in the forthcoming period.
Competitive Analysis
The agreement of various international
trade deals is estimated to further foster the expansion of the market. The
capitalization by market companies to establish robust e-commerce and retail
channels is projected to motivate the development of the market. The market is
likely to be lifted by the reformative trends that are shaping the global
market. The development of robust delivery chains is predicted to enhance the
pace of progress in the upcoming months. The financial stimulus being provided
by many government bodies to regenerate their national markets is estimated to
spur the global progress rate. The improvement in the rate of innovation is
estimated to further open up new aspects of the market. The engagement of
technology and strategy-based approach is likely to ensure better chances for
success in the future. The increased emphasis on high-revenue decision-making
in the market is estimated to prompt its quicker return to normalcy in the
coming months.
The primary companies operating in the food
anti-caking agent market are Evonik Industries (Germany), PPG Industries (the
U.S.), Agropur MSI, LLC (the U.S.), Univar Inc. (the U.S.), Solvay S.A.
(Belgium), Brenntag (Germany), and International Media and Cultures, Inc. (the
U.S.).
Segmental Analysis
The segmental analysis of the food
anti-caking agents market report is carried out on the basis of type,
application, and region. The type segment of the food anti-caking agents market
consists of sodium compounds, magnesium compounds, calcium compounds, and
microcrystalline cellulose compounds. The application segment of the food
anti-caking agents market consists of dairy products, bakery products, soups
& sauces, seasonings, and condiments. The region segment of the food
anti-caking agents consists of Europe, North America, Asia Pacific, and other
prominent regional markets.
Regional Overview
The regional assessment of the food
anti-caking agents market comprises of Europe, Asia Pacific, North America, and
other notable regions. The European regional market is leading the food
anti-caking agents market shadowed by the North American regional market. In
the European region, national markets in Germany and France are the key
consumers of food anti-caking agents. The high use rate and everchanging eating
habits regarding convenience food intake are estimated to lead to the
development of the food anti-caking agents market in the region. On the other
hand, the Asia Pacific food anti-caking agents market is anticipated to grow
speedily owing to its quickly expanding urbanization and increasing recognition
of ready-to-eat food items. In the Asia-Pacific region, the national markets of
China, India, and Japan are projected to contribute to developing the food
anti-caking agents market in the forecast period.
Industry Updates:
Mar 2021 Ingredion
Inc. has combined two new components to its plant-based collection that are
being manufactured at the company's novel pea protein manufacturing facility in
South Sioux City, Purity P 1002 pea starch and Vitessence Pulse 1853 pea
protein isolate. PURITY P 1002 pea starch functions as an anti-caking agent for
grated cheese, substituting replace potato- and cellulose-based anti-caking
agents while offering label-friendly performance.
Nov 2020 ChickP
Protein Ltd has introduced a non-GMO native starch element made from chickpea
for food and beverage uses that is a co-product of the ChickP protein procedure
using an exclusive technology. The native chickpea starch removes food waste
throughout processing and guarantees a sustainable, clean ingredient. ChickP
Native Starch offers better gelling and thickening properties than potato and
pea starches, ideal for thickening an assortment of food applications. It also
performs as an anti-caking agent for pulverized blends such as spices, instant
soups, and premixes.
NOTE: Our Team of Researchers are
Studying Covid19 and its Impact on Various Industry Verticals and wherever
required we will be considering Covid19 Footprints for Better Analysis of
Market and Industries. Cordially get in Touch for More Details.
Contact us:
Market Research Future (part of
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