(Food-Beverage-News.Com, June 29, 2017 ) The Asia-Pacific Anti-Caking Agents Market was worth $170.3 million in 2016 and estimated to be growing at a CAGR of 5.14%, to reach $218.8 million by 2021. Increasing demand for accessibility of foods with characteristics such as improved quality and shelf life in developing economies of Asia has led to large use of food anti-caking agents.
Anti-caking agents are treated or granular materials, used as additives to inhibit lumps in sources. For affluence of consumption, packing and moving, anti-caking agents are mixed in grounded products. Certain anticaking agents can solubilize in water, others are soluble in alcohols or different organic solvents.
The rising disposable incomes is driving the progress for food and beverages industry and thus driving the demand for anti-caking agents. The accessibility of raw materials and the new technological innovations are causing in the growth of anti-caking agents market in the Asia-Pacific region. Moreover, increasing awareness about packaged food products would enhance the market growth. On the other hand, factor like potential health hazard is likely to hinder to market growth.
Asia-Pacific Anti-Caking Agents Market is segmented by type into Calcium Compounds, Sodium Compounds, Magnesium Compounds, Microcrystalline Cellulose and Silicon Dioxide. Based on application the market is segregated into Spice, Seasoning & Condiments, Bakery, Flavor, Beverages, Dairy, Fruits & Vegetables and Chocolates. The market for seasonings & condiments is expected to grow at a substantial rate mainly due to the change in consumer's tastes, improvements in food products, and aspiration to attain specific organoleptic properties in food products.
Geographically the market is segmented into China, Japan, India, South Korea and Australia. China dominates the market for anti-caking agents in this region. The expanding dairy industry and growing use of milk powders & Cheese is likely to drive the market for anti-caking agents in India.
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