Anti-Caking Agent Market Analysis

Type Segment Analysis

Calcium silicate is anticipated to capture a 42.7% share of the anti-caking agent market, leading the industry owing to its excellent moisture absorption and anti-caking characteristics, which render it a favored option in the food and pharmaceutical sectors. The Environmental Protection Agency emphasizes the material's non-toxic nature and adherence to environmental standards, which promotes its use particularly in regulated markets such as North America and Europe. Its adaptability and cost efficiency further support the projection of a 42% revenue share.

Food Grade is commonly regulated by the U.S. Food and Drug Administration under 21 CFR 172.410, which allows it to be used at up to 2% by weight in most food and up to 5% in baking powder in good manufacturing practices. It is also listed in the FDA Food Substances Database due to its role as an anti-caking and free-flowing agent in powdered foodstuffs. Pharmaceutical Grade is utilized as an excipient in the form of a tablet and capsule and has higher purity and compositional requirements than a drug formulation. It has to meet specifications that have been specified on pharmaceutical excipients, should be free of contaminants, and be consistent as stipulated under current Good Manufacturing Practice (cGMP) specifications, as mandated by the FDA under 21 CFR Part 210211. These two grades are used in different markets of manufacturing food and pharmaceuticals, but both use the anti-caking property of calcium silicate to ensure the stability and flowability of the products.

Application Segment Analysis

The food additives segment is projected to account for 37.3% of the global anti-caking agent market, continuing to generate the largest revenue share due to strict quality standards and a growing consumer demand for powdered and granulated food items. Anti-caking agents such as calcium silicate and silicon dioxide play a crucial role in maintaining the flow of powders, which is vital for processed food products. As per reports from the FDA and USDA, the increasing demand for packaged foods, particularly in developing regions, is anticipated to expand at a CAGR of 4.3% through 2035, thereby enhancing the consumption of anti-caking agents.

The bakery and confectionery subsegment is a crucial contributor to the demand for anti-caking agents since they need to use powdered substances such as baking mixes and icing sugar, free-flowing and moist at the same time. The U.S. trade data demonstrates that imports of bakery and confectionery products are on the rise, as the imports grew to USD 1757.43 million in February, as compared to USD 1731.17 million in January of 2024, which indicates high production volumes and the necessity of additives that maintain the preservation of products. Meanwhile, the seasoning/condiments sub-group drives high demand as it needs the use of anti-caking agents to ensure free-flow characteristics in dry spice mixtures and powdered sauces. In 2024, the U.S. exported condiments and sauces to a total of USD 2.39 billion, a fact that indicates an ongoing demand for stable, ready products globally.

End use Segment Analysis

The food & beverages segment in the anti-caking agent market is expected to grow steadily over the projected year, owing to the large-scale utilization of powdered and granulated ingredients, in which flowability and moisture resistance are needed. The growing world demand for packaged, shelf-stable foods and convenience products, such as instant soups, spice mixes, bakery premixes, and powdered beverages, has enhanced the use of anti-caking additives to preserve the texture and shelf life. The U.S. export of processed food products in the year 2024 was USD 39.4 billion and 11.32 million metric tons, which indicates the size of the segment and diversity of the products in the international market. In addition, food and beverage manufacturing is used domestically and has 1.7 million workers, and it is 15.4% of all manufacturing jobs in the U.S., indicating that there will be an industrial need for ingredient stabilization and flow control in large-scale manufacturing.

Our in-depth analysis of the anti-caking agent market includes the following segments: