(Food-Beverage-News.Com, November 01, 2017 ) The North America Food Anti Caking Agents Market was worth USD 144.1 million in 2016 and estimated to be growing at a CAGR of 3.82%, to reach USD 173.81 million by 2021. North America is third largest for Food Anti Caking agents after Europe and Asia Pacific.
Factors fuelling the growth of market are increasing demand and consumption of bakery and confectionary foods, increasing preference of consumers towards value ingredients, which have forced the manufacturers to make product improvements and need the make anti caking agents. Factors like changing food habits and upsurge in population have also assisted in the growth of market. On the other hand, factors like negative consumer insights and harsh government regulation are hindering the growth of market.
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.
North America Food Anti Caking Agents Market Segmentation:
By Type: Calcium Compounds, Sodium Compounds, Magnesium Compounds, Microcrystalline Cellulose and Silicon Dioxide
By Application: Spice, Seasoning & Condiments, Bakery, Flavor, Beverages, Dairy, Fruits & Vegetables and Chocolates
By Geography: Introduction, United States and Canada
Geographically the market is segmented into USA and Canada. United States is the largest market in the region in terms of number of shares followed by Canada due to factors like the presence of market leaders coupled with a sophisticated food industry and growing demand for hassle free packaging and transport of food products.
Key Players:
Key companies operating in North America Food Anti Caking agents market includes,
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