Dublin, July 24, 2014 (GLOBE NEWSWIRE) -- Research and Markets (http://www.researchandmarkets.com/research/mv686n/anticaking)
has announced the addition of the "Global Anti-Caking Agents (Ca-Compound, Na-Compound, Mg-Compound, SiO2, Cellulose) Market - Trends & Forecast to 2019"
report to their offering.
Anti-caking agents are used as additives to prevent the formation of lumps in fine powdered substances; and consequently make the transportation, packaging, and end use of the products easier.
Powdered products are easily affected, by moisture and temperature, which results in the formation of lumps. To avoid this, anti-caking agents are used. This is to allow them to flow easily and mix evenly, during the production process. The anti-caking agents are used in various industries such as food, feed, and fertilizers. The market of anti-caking agents is growing as the customers want the best-quality products. The versatility of anti-caking agents is one of the driving factors of the market.
The main driver of anti-caking agents market is the versatility of these anti-caking agents, which has resulted in more options for the consumers to choose from. The report is inclusive of global as well as regional projections for the demand of anti-caking agents. The global market, in terms of value, is projected to reach $1.5 billion growing at a CAGR of 4.2% from 2014 to 2019.The anti-caking agents are used in the food industry including seasoning & condiments, bakery, dairy products, soups & sauces, and others such as meat products, and sweeteners. The commonly used anti-caking agents in food industry are silicon dioxide, calcium silicate, and sodium aluminosilicate. This research report categorizes the global market for anti-caking agents based on industry, applications, and geography.
The report provides a study on the anti-caking agents market, categorizing anti-caking agents on the basis of their industry, applications, and geography. The report also studies the market size of the types of anti-caking agents used in food. Different applications of anti-caking agents in food such as seasonings & condiments, bakery, dairy products, and soups & sauces have been analyzed. The regions covered in the report include North America, Europe, Asia-Pacific, and Rest of the World.
The report studies the anti-caking agents market dynamics based on development strategies such as the new product launch, development of advanced technology for production, and expansion, due to which the market is growing. There are opportunities for growth from the emerging markets of Asia-Pacific, Africa, and Latin America.
Key Topics Covered:
2 Executive Summary
3 Premium Insights
4 Industry Analysis
5 Market Overview
6 Market Analysis
7 Anti-Caking Agents Market, By Industry
8 Anti-Caking Agents Market, By Application
9 Anti-Caking Agents Market, By Geography
10 Competitive Landscape
11 Company Profile
For more information visit http://www.researchandmarkets.com/research/mv686n/anticaking
CONTACT: Research and Markets Laura Wood, Senior Manager email@example.com For E.S.T Office Hours Call 1-917-300-0470 For U.S./CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900 U.S. Fax: 646-607-1907 Fax (outside U.S.): +353-1-481-1716 Sector: Food and Beverage
Research and Markets
Research and Markets Laura Wood, Senior Manager firstname.lastname@example.org For E.S.T Office Hours Call 1-917-300-0470 For U.S./CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900 U.S. Fax: 646-607-1907 Fax (outside U.S.): +353-1-481-1716 Sector: Food and Beverage
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