Food anti-caking agents is segmented on the basis of type, which comprises of calcium compounds, sodium compounds, magnesium compounds, microcrystalline cellulose compounds, others. Among all, the calcium compounds dominates the market because of rising consumption of food ingredients and the demand for food products with longer shelf-life.
Furthermore, based on the applications, which comprises of bakery products, dairy products, soups and sauces, seasonings and condiments and others, the soup and sauces dominates the market. However, its applications in condiments and seasonings products are projected to rise during the given forecast period.