The South African anti-caking agents market is projected to witness a CAGR of 2.5%, during the forecast period.
- The growing number and diversity of food applications, changing consumer tastes, and rising level of consumer inclination toward improved food quality have led to an expansion of consumer base and innovation of varied food ingredients, including food coating ingredients, food and beverage premixes, baking powder, milk and cream powder, and cake mixes. The surge in the consumption of these food ingredients and products can lead to the growth of food anti-caking agents, due to their properties, such as free-flow, texture, other organoleptic properties, and long shelf-life.
- The anti-caking agents are primarily inert, safe in specified amounts, and classified as generally recognized as safe (GRAS). They are effective at low concentrations, as their legally permitted concentration is limited, which is usually within 1-2% of the net product weight.
Key Market Trends
Increased Utilization in the Beverage Industry
The high consumption of beverages, such as wine, beer, and juices, in the emerging markets, is driving the demand for silicon dioxide, which acts as an anti-caking agent. It is mainly used in the production of beer and is filtered off before the final processing, as it works by clumping up the dissolved matter and helping it to drop out of suspension, thus clarifying the beer. According to the Food and Drug Administration, it should not exceed 2% of the total food by weight. It should be used in reasonable quantities to produce the intended effect. It has a negligible effect when consumed in permissible quantities.
Increased Utilization in the Confectionery Industry
The growing demand for sugar confectionery is increasing in the region, owing to the increased utilization of anti-caking agents in the powdered sugar industry as it is one of the significant ingredients in the confectionery market. Sodium compounds such as sodium aluminum silicate help prevent dry foods such as sugar from clumping, forming semi-solid or solid lumps. Food manufacturers will often add anti-caking agents at some point during the production process to optimize manufacturing costs as reducing clumping and moisture-absorption means lower prices for sugar
The South African anti-caking agents market is consolidated with major companies holding the maximum share in the market. The key players in the market are Evonik Industries AG, IMAC Inc., Fuji Chemical Industries Co. Ltd, PPG Industries, and Solvay SA. The major strategies adopted by the companies are expansion, mergers and acquisitions, and partnerships.
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Table of Contents
1.2 Scope of the Study
4.2 Market Restraints
4.3 Porter's Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5.1.1 Calcium Compounds
5.1.2 Sodium Compounds
5.1.3 Silicon Dioxide
5.1.4 Other Types
5.2.5 Meat, Poultry, and Seafood Products
5.2.6 Oils and Fats
5.2.7 Other Applications
6.2 Market Share Analysis
6.3 Company Profiles
6.3.1 Evonik Industries AG
6.3.2 IMAC Inc.
6.3.3 Fuji Chemical Industries Co. Ltd
6.3.4 PPG Industries
6.3.5 Sweetener Supply Corp.
6.3.6 PQ Corporation
6.3.7 Norkem Group
6.3.8 Solvay SA