The North America Anti-Caking Agents Market was valued at US$ 164.11 million in 2024 and is predicted to grow at US$ 198.04 billion by 2029 with an increasing CAGR of 3.83% during 2024 to 2029.
The anti-caking agent is a thickened or processed material that is added to the bulk to prevent agglomeration. Anti-caking chemicals are added to the powder to make it easier to consume, package, and transport. Water, alcohol, and other organic solvents are all soluble in caking inhibitors. They act by absorbing excess moisture or by coating the particles with a water-repellent film. Milk and cream powder, salt, flour-based mixes, baking powders, cocoa and mixed coffee drinks, cheese, feed ingredients, and other goods all contain them.
Caking inhibitors are also utilized in manufacturing applications such as screening equipment, conveyors, and drying and mixing equipment in non-food industries such as cosmetics, synthetic detergents, and fertilizers. Furthermore, coffee and tea vending machines with no tube clogging enable for a steady flow of beverages in industrial automation, such as coffee and tea vending machines including controlled powdered food ingredients processing, storage, and administration. Moisture content, particle size, hygroscopicity, room temperature, pressure, and storage conditions are all factors that contribute to coking in the fertilizer industry. This ingredient is used to keep fertilizer's granular characteristics.
As demand from several industries such as food, feed, and fertilizers rises, the North America anti-caking agent market is predicted to develop. Anti-caking agents are primarily used to prevent lumps from forming in powdered materials. Alcohol, water, and other organic solvents are all soluble in caking inhibitors. They absorb excess moisture or form a coating of dust particles that repels water. The expansion and innovation of multi-ingredient consumer base ingredients, such as food coating ingredients, food and beverage premixes, and so on, has resulted from an increase in the amount and diversity of food applications, shifts in consumer tastes, and increased consumer willingness to pay more for better food quality. Baking powder, milk cake mix, cream powder, and instant soup powder all contain it. During the forecast period, demand for K-King inhibitors is predicted to grow due to their wide variety.
Anti-caking agent demand is expected to rise as a result of factors such as packaging, transportation, and consumption. The primary drivers of the industry worldwide are growing imports of disposable pharmaceuticals and increased demand for packaged meals. Anti-caking chemicals are used in food and beverages as a result of increased customer demand for fast food, takeout, and processed meals. Sodium bicarbonate, magnesium trisilicate, potassium silicate, reinforced cellulose tricalcium phosphate, polydimethylsiloxane, and stearic acid are some of the commercially available anti-caking agents. The widespread use of K-King inhibitors, the expansion of the food and beverage sector, and the rise in disposable income are all major North America anti-caking agents market drivers. Furthermore, increased consumer knowledge of packaged goods will hasten industry expansion. However, the expansion of this market may be hampered by reasons such as potential health hazards and regulatory regulations. Moreover, the North America anti-caking agents market is expected to benefit from increased demand from emerging markets as well as technological improvements.
However, only particular levels of anti-caking chemicals are permitted in the food and beverage industry, thus restricting usage in the industries indicated before. This is expected to stifle North America anti-caking agents market expansion. Anti-caking agents are thought to have a negative impact on the North America anti-caking agent industry due to various health hazards and side effects.
Based on type, sodium compounds are anticipated to dominate the North America anti-caking agents market share during the forecast period because of growing demand in beer production, soft drinks, carbonated beverages, baked products, noodles, and confectionary, salt compounds have seen a considerable increase in demand in the food and beverage industries. In addition, salt compounds were in high demand in food and beverage items for purposes other than anti-caking, such as enhancing food flavors and acting as a preservative, making it a more preferable option. Furthermore, regulatory agencies are enacting favorable laws for the use of various anti-caking agents in various food and beverage industries, which is driving the sodium compound's market expansion.
In the market for food anti-caking agents, the seasonings and condiments sub-segment is expected to account for the greatest market share. Due to changing lifestyles and tight schedules, consumers' desire for high-quality convenience foods with an extended shelf life is steadily increasing. Further population growth drives an increase in food demand, as well as a growing emphasis on hygiene in food manufacturing practices, food safety concerns, ease of storage and packaging, and convenience in transportation of powdery food products like seasonings and condiments, all of which drive global demand for food anti-caking agents.
The North America Anti-Caking Agents Market Report includes the segmentation of countries:
The escalating consumption and continuously rising demand for a diversified range of food components (which are hygroscopic in nature) and premixes in a variety of food products/applications are ascribed to the high growth in the North American region. The United States dominates the North American market, with a share of 75.1 percent in 2019. In the United States, processed and packaged food consumption is very high. Because of the country's high demand for processed foods, the United States is predicted to have the fastest-growing market in the anti-caking market in North America. Furthermore, regulatory organizations’ laws for the use of chemicals as anti-caking agents in the country have increased the market in the region even more.
After the COVID-19 effect, the market for food anti-caking agents is expected to increase at a fairly consistent rate. The markets are projected to have a calm regulatory environment. Food anti-caking agents are predicted to be accepted at a moderate rate by end consumers. Following COVID-19, there would be minor trade/export-import limitations, which could stifle market expansion. The favorable regulatory environment, extensive consumer acceptance, advantageous trade policies, new entries into the industry, high investments, low competition from substitute products, and the cost of ingredients are all predicted to drive demand for food anti-caking agents in the future.
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