The global anti-caking agents market is expected to reach a market valuation of US$ 754.4 Million in 2022, with sales growing at a CAGR of 4.7% over the forecast period. The anti-caking agents market is anticipated to account for around 70% of the global fertilizer additives market, which is expected to be valued at US$ 1.1 Billion by the end of 2032.
According to FMI’s analysis, growth in the market is attributed to its widespread use in the food and beverage industry, where it aids in moisture absorption, keeps the product’s free-flow texture, and organoleptic qualities, thus extending its shelf life.
Some anticaking agents dissolve in water, whereas others are soluble in alcohols or other organic solvents. They either absorb excess moisture or coat particles, rendering them water resistant. Calcium silicate is a common anti-caking agent used in the food and beverage industry. Fertiliser anti-caking chemicals in appropriate concentrations enable excellent, long-term caking management and are easy to apply to dry fertilisers in a specific operation. These ant-caking agents are composed of components that are safe for use in the facilities in which they are used, as well as in all downstream uses and applications, including agriculture. Thus, anti-caking chemicals prepare things for packaging, shipping, and use by end users.
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Furthermore, natural anti-caking agents such as magnesium carbonate and calcium carbonate, which are in higher demand among consumers due to increased awareness of utilising organic and natural ingredients, are more expensive than synthetic anti-caking agents, which are widely available. These limitations are anticipated to have a negative impact on market growth in the next years.
Key Companies Profiled
- BASF SE
- Solvay SA
- Kao Group
- PPG Industries, Inc.
- ArrMaz
- R. Grace & Co.-Conn.
- Evonik Industries AG
- JELU-WERK J. Ehrler GmbH & Co. KG
- Allied Blending LP
- EP Minerals
- Agropur Ingredients
- PQ Corporation
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Anti-Caking Agents Market by Category
By Source:
- Natural Source
- Synthetic Source
By Product Type:
- Sodium compounds
- Calcium compounds
- Magnesium compounds
- Silicon dioxide
- Microcrystalline cellulose
By Application:
- Food & Beverages
- Animal Feed
- Fertilizers
By Region:
- North America
- Latin America
- Europe
- Middle east and Africa
- East Asia
- South Asia
- Oceania
Key Trends, Drivers
Such factors which would positively influence the anti-caking agents demand are expected to drive the market growth to a considerable extent in the near future.
Caking or clumping is a significant concern in dry fertilizer production, storage, transport and application. Crystallization of water soluble salts and the resulting bridges between the surfaces of fertilizer particles is a common mechanism that causes caking. Pressure from storage conditions can also cause the surface of fertilizer particles to experience plastic deformation, causing their new contact surfaces to experience adhesion from reduced water vapor pressure. In the production of dry fertilizers, caking or clumping is an important concern, as well as in the storage, transport and in the end use. The crystallization of water soluble salts and the ensuing bridges formed between the surfaces of fertilizer particles is a mechanism that causes caking. The high pressure resulting from the storage of fertilizers does make the surface of fertilizer particles to experience witness plastic deformation. This causes the new contact surface to experience adhesion as a result of reduced water vapor pressure. It has been observed that high quality anti-caking agents do not undermine the treated fertilizer’s ability to comply with applicable regulatory requirements. Besides, they enhance the treated fertilizer’s marketability, and are economical as well. Such benefits of anti-caking agent applications are expected to fuel the demand for anti-caking agents across different industries, thereby driving the global anti-caking agent market growth in the next few years.
However, research on anti-caking agents has been hinting that anticaking agents may have an adverse effect on food nutrition. For instance, a specific study result has mentioned that most anti-caking agents resulted in the additional degradation of Vitamin C added to food. Such drawbacks of anti-caking agents have been dampening the growth rate of the anti-caking agents market.
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