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The anti-caking agents market size is forecast to increase by USD 300 million at a CAGR of 5.9% between 2023 and 2028. The market is experiencing significant growth due to the increasing consumption of processed foods and beverages in developed regions. Calcium stearate, diatomaceous earth, and sodium compounds are popular anti-caking agents used in various food ingredients, including baking powder, milk powder, cream powder, and cake mixes. Rising awareness about food safety in these regions is also driving market growth. As consumers increasingly demand healthier and more natural food options, there is a growing interest in natural anti-caking agents such as magnesium carbonate and calcium carbonate. Moreover, government regulations mandate the use of anti-caking agents to ensure the free flow of food ingredients and prevent contamination. In the fertilizer industry, anti-caking agents are used to prevent the caking and hardening of fertilizers, thereby increasing their shelf life and ease of handling.
1 Executive Summary
2 Market Landscape
3 Market Sizing
4 Historic Market Size
5 Five Forces Analysis
6 Market Segmentation by Source
7 Customer Landscape
8 Geographic Landscape
9 Drivers, Challenges, and Opportunity/Restraints
10 Competitive Landscape
11 Competitive Analysis
12 Appendix
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