(Entertainment-NewsWire.com, December 08, 2017 ) The Europe Anti-Caking Agents Market was worth $196.5 million in 2016 and estimated to be growing at a CAGR of 4.05%, to reach $239.65 million by 2021. Europe led the Food Anti-Caking Agents Market in 2016 and is expected to remain the largest through 2021.
Anticaking Agent is the food additive that avoids accumulation in certain solids, letting a free-flowing condition. Anticaking agents function either by adsorbing extra dampness, or by covering particles and making them water repulsive. There are many anti-caking agents that come from natural sources while man made anticaking agents are industrially produced from chemicals and other artificial materials like silicates, acids etc.
Increasing large population, varying lifestyle of people, proclivity towards westernized eating practices, growing consumer preference towards junk food, increasing awareness of aids of packaged food and mounting food & beverage industry are major cause which drives the anti-caking agents market. The major restraint being met by the industry is the high cost for natural anti caking agents and therefore the chances lies in for the producers to revolutionize in technological innovations under the natural category.
Europe 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.
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