US Anti-Caking Agents Market Insights 2025: Surge in Processed Food Sector Boosts Demand | Featuring Key Players and Market Forecasts

The Global Anti-Caking Agents Market was valued at US$ 827.11 million in 2024 and is projected to reach US$ 1,332.28 million by 2032, growing at a CAGR of 6.14% from 2025 to 2032. Market growth is driven by the rising demand for processed and packaged foods, increasing use in fertilizers and animal feed, and the growing need for improved product stability and shelf life.

Anti-caking agents are added in small amounts to dry products to prevent clumping and ensure smooth flow by absorbing moisture and enhancing water repellency. The market is further supported by urbanization, changing dietary habits, and the popularity of clean-label and convenience foods. Key segments include food (especially seasonings and condiments) and fertilizers, both expected to witness steady growth through 2032.

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The Anti-Caking Agents Market involves additives that prevent clumping in powdered and granulated products, ensuring smooth texture, free flow, and enhanced shelf life in food, fertilizers, and industrial applications.

Key Developments :

✅ 2025 (United States): U.S.-based food ingredient companies developed next-generation natural anti-caking formulations using plant-derived and mineral-based compounds to replace synthetic additives. This change improves sustainability and meets clean-label consumer demands.

✅ 2025 (Japan): Leading Japanese chemical manufacturers introduced high-performance anti-caking agents designed for food powders and fertilizer blends. These agents improve flowability and moisture control in high-humidity storage conditions. These innovations support Japan's focus on food safety and precision formulation technology.

✅ April 2025 (Europe): European food processing firms launched new anti-caking blends for bakery and dairy applications. These blends improve product consistency and meet updated EU food additive standards.

Recent Mergers & Strategic Moves

✅ March 2025: A major U.S. specialty ingredient producer formed a partnership with a Japanese chemical company to develop natural, starch-based anti-caking solutions for the North American and Asia-Pacific markets.

FDA Approvals:

Key anti-caking agents like Silicon Dioxide and Calcium Silicate are FDA-approved under 21 CFR regulations, ensuring safe use in food and beverage applications.

Market Access:

Global entry is driven by GRAS certifications, GMP adherence, and compliance with import, labeling, and safety standards across major regions.

Key Players:

BASF SE - Offers advanced food- and industrial-grade anti-caking agents worldwide.

Evonik Industries AG - Specializes in silica-based solutions enhancing powder flow and stability.

Cabot Corporation - Known for high-performance additives improving moisture resistance.

Brenntag AG - A global distributor providing tailored anti-caking formulations.

Solvay SA - Focuses on eco-friendly mineral-based anti-caking technologies.

Agropur Ingredients - Develops food-grade agents for dairy and nutritional applications.

Kao Corporation - Produces silicone-based anti-caking agents improving product texture.

Univar Solutions Inc. - Delivers custom formulations and supply chain expertise globally.

Huber Engineered Materials - Supplies precipitated silicas that enhance product flow properties.

PPG Industries Inc. - Provides functional additives and coatings for improved powder handling.

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Market Drivers - Anti-Caking Agents Market

Boom in Processed Foods: Rising consumption of packaged and instant foods fuels demand for anti-caking additives.

Food Quality Focus: Growing need for smooth texture, longer shelf life, and moisture control in food products.

Industrial Growth: Expanding use in fertilizers, cosmetics, and animal feed broadens market reach.

Shift to Natural Additives: Surge in demand for clean-label and plant-based anti-caking solutions.

Industry Developments - Anti-Caking Agents Market

Eco-Friendly Innovations: Launch of organic, sustainable anti-caking agents for clean-label products.

Tech Advancements: Improved particle engineering enhances flow and prevents clumping.

Strategic Alliances: Partnerships between ingredient makers and food giants to ensure quality and compliance.

Emerging Markets Boom: Rapid growth across Asia-Pacific and Latin America food sectors.

Market Outlook - Anti-Caking Agents Market

The market is set to rise steadily as clean-label trends, food quality demands, and sustainability goals transform anti-caking agents into a key ingredient for modern food and industrial applications.

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Research Process:

Both primary and secondary data sources have been used in the Global Anti-Caking Agents Market research report. During the research process, a wide range of industry-affecting factors are examined, including governmental regulations, market conditions, competitive levels, historical data, market situation, technological advancements, upcoming developments, in related businesses, as well as market volatility, prospects, potential barriers, and challenges.

Key Segments:

➥ By Source: Natural, Synthetic
➥ By Type: Sodium Compounds, Calcium Compounds, Magnesium Compounds, Silicon Dioxide, Microcrystalline Cellulose
➥ By Form: Powder, Granule, Liquid
➥ By Application: Food & Beverages, Animal Feed, Fertilizers, Pharmaceuticals, Others

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