The food Anti-Caking Agents Market is projected to grow from USD 634.8 million in 2014 to USD 822 million by 2020, at a CAGR of 4.5% during the forecast period. The consumption of food anti-caking agents is growing with the increasing number of applications in the food industry. The growth in the market is attributed to its moisture absorption functionality, which aids food products in maintaining their organoleptic properties and enhances the shelf-life in food manufacturing and processing. In addition, these agents are used in various food applications such as bakery, dairy products, soups & sauces, and seasoning & condiments, and other applications.