Anti-Caking Agents Market Report By Food Industry 2019

New Market Research Report Anti-Caking Agents Market by Industry [Food (Ca-Compound, Na-Compound, Mg-Compound, SiO2, Cellulose), Feed & Fertilizer], by Application [(Seasoning, Condiment, Bakery, Dairy, Soup, Sauce) & (NPK, Urea, NH3, DAP/MAP)] & Geography – Global Trends & Forecast to 2019 added to

The report analyzes various industries where anti-caking agents are applied, the types used in food industry, the application of anti-caking in the various industries. The market has also been studied on the basis of the various geographical regions. The type segment studies the market size in terms of value and volume in each region. The market is further segmented on the basis of the key countries in the region.
The size of the caking agents market, in terms of value, is projected to reach $1.5 billion growing at a CAGR of 4.2% from 2014 to 2019. In 2013, the market was dominated by Europe. The availability of raw materials and the new technology developments are resulting in the growth of anti-caking agents market in the Asia-Pacific region. Anti-caking agents can be used in various industries and thus, the demand for the anti-caking agents in all the regions is increasing.

Powdered products are easily affected, by moisture and temperature, which results in the formation of lumps. This is to allow them to flow easily and mix evenly, during the production process. They are used in various industries such as food, feed, and fertilizers. The market is growing as the customers want the best-quality products. The versatility of is one of the driving factors of the market.
The anti-caking agents are used in the food industry including seasoning & condiments, bakery, dairy products, soups & sauces, and others such as meat products, and sweeteners. The commonly used anti-caking agents in food industry are silicon dioxide, calcium silicate, and sodium aluminosilicate. This research report categorizes the global market for caking agents based on industry, applications, and geography.

Scope of the report

This report focuses on the anti-caking agents market. This research categorizes the global market based on industry, application, and geography.

Based on industry
Calcium compound
Sodium compound
Silicon dioxide
Magnesium compound

Based on application
Seasonings & condiments
Dairy products
Soups & sauces
Nitrogen based
Ammonium based
Potassium based
Phosphorus based
Compound based

Based on geography
North America

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Table Of Contents
1 Introduction
1.1 Objectives of the Study
1.2 Report Description
1.3 Markets Covered
1.4 Stakeholders
1.5 Research Methodology
1.5.1 Market Size Estimation Market Crackdown & Data Triangulation Assumptions Made for the Report= Periodization Considered for the Anti-Caking Agents Market Key Data From Secondary Sources Key Data Taken From Primary Sources
2 Executive Summary
3 Premium Insights
4 Industry Analysis
4.1 Introduction
4.2 Anti-Caking Applications
4.3 Supply Chain Analysis
4.4 Regulatory System for Anti-Caking
4.4.1 Fda Regulations
4.4.2 European Regulations
4.5 Market Share Analysis
5 Market Overview
5.1 Introduction
5.2 Total Addressable Market
6 Market Analysis
6.1 Introduction
6.2 Winning Imperative
6.2.1 Expansion of Production Facilities
6.2.2 Safety of Anti-Caking Agents
6.3 Burning Issue
6.3.1 Agents May Lower the Nutritive Value of the Food Product
6.4 Market Dynamics
6.4.1 Drivers Wide Applications of Anti-Caking Agents Demand for Food Products With Better Quality and Shelf Life
6.4.2 Restraints Health Hazards Government Regulations
6.4.3 Opportunities Demand From Emerging Markets Adoption of Advanced Technology
6.5 Porter’s Five forces Analysis
6.5.1 Degree of Competition
6.5.2 Bargaining Power of Suppliers
6.5.3 Bargaining Power of Buyers
6.5.4 Threat of Substitutes
6.5.5 Threat of New Entrants
7 Caking Agents Market, By Industry
7.1 Introduction
7.2 Food
7.2.1 Anti-Caking Agents in Food, By Type Calcium Compounds in the Food Industry Sodium Compounds in the Food Industry Silicon Dioxide in the Food Industry Magnesium Compounds in the Food Industry Cellulose in the Food Industry Other Anti-Caking Agents in the Food Industry
7.3 Feed
7.4 Fertilizer
8 Caking Market, By Application
8.1 Introduction
8.2 Application in the Food Industry
8.2.1 Seasoning & Condiments
8.2.2 Bakery
8.2.3 Dairy Products
8.2.4 Soups & Sauces
8.2.5 Other Applications
8.3 Application in the Fertilizer Industry
8.3.1 NPK
8.3.2 UREA
8.3.3 Ammonia
8.3.4 Dap/Map
8.3.5 Other Application

9 Anti-Caking Market, By Geography
9.1 Introduction
9.2 North America
9.2.1 North America: Market, By Industry
9.2.2 U.S.
9.2.3 Canada
9.2.4 Mexico
9.3 Europe
9.3.1 Europe: Market, By Industry
9.3.2 U.K.
9.3.3 Italy
9.3.4 France
9.3.5 Germany
9.3.6 Russia
9.3.7 Rest of Europe
9.4 Asia-Pacific
9.4.1 Asia-Pacific: Market, By Industry
9.4.2 China
9.4.3 Japan
9.4.4 India
9.4.5 Australia
9.4.6 Rest of Asia-Pacific
9.5 Rest of the World (ROW)
9.5.1 Rest of the World: Market, By Industry
9.5.2 Latin America
9.5.3 the Middle East
9.5.4 Other Countries of ROW
10 Competitive Landscape
10.1 Introduction
10.2 Expansions & Investments: the Most Preferred Strategic Approach
10.3 Key Market Strategies
10.4 New Product/Technology Launches
10.5 Expansions & Investments
11 Company Profile
(Company At A Glance, Recent Financials, Products & Services, Strategies & Insights, & Recent Developments)*
11.1 BASF SE
11.2 Bogdány Petrol Ltd.
11.3 Chemipol S.A.
11.4 Evonik Industries Ag
11.5 Huber Enginered Material
11.6 IMAC,Inc
11.7 KAO Corporation
11.8 PPG Industries, Inc.
11.9 PQ Corporation
11.10 Sweetener Supply Corp.

*Details on Marketsandmarkets View, Overview, Products & Services, Financials and Strategy & Analyst Insights Might Not Be Captured in Case of Unlisted Companies