Firming agents help foods retain their crispy quality, strength, and prolong shelf life. Firming agents are used in a variety of foods including fruits, vegetables, canned meats, fish products, and pickles. Sodium citrate (citric acid) is a common firming agent derived from citrus fruit. Other firming agents include calcium carbonate, calcium hydrogen sulfite, calcium citrates, calcium phosphates, calcium sulfate, calcium chloride, magnesium chloride, magnesium sulfate, calcium gluconate and magnesium gluconate. Firming agents are added in order to precipitate residual pectin. It thus strengthens the structure of the food and prevents its collapse during processing.

    Fresh fruits and vegetables are a major source of essential vitamins and minerals, such as vitamin C, vitamin A, carotene, magnesium, fibres, protein, carbohydrate, riboflavin and potassium, which are needed for human wellbeing. The Food and Agriculture Organization (FAO) estimated that 32% (weight basis) of all food produced in the world was lost or wasted in 2009.

The loss and waste of fresh fruit and vegetables is vital because these foods provide essential nutrients and represent the sources of domestic and international revenue. In some countries, fresh fruits and vegetables are consumed raw after minimal processing and food pathogen contamination can present risk of outbreaks of foodborne illnesses.

Due to multiple uncertainties along the supply chain, microbial contamination leading to spoilage and post-harvest losses can occur at any stages from farm to consumer. Thus, pre- and post-harvest treatments are essential to reduce microbial spoilage and pathogen contamination for fresh fruit and vegetables. Pre- and post-harvest application of calcium to the fruits and vegetables delays the ageing, ripening, post-harvest decay and prolongs the shelf life.

Calcium application can also reduce pathogen germination, growth and sporulation which are common in root vegetable like potatoes. The enhanced appearance of fruits and vegetables encourages the consumer to purchase the product, thus manufacturers tend to use various firming agents in food products.

Calcium chloride (1% or 2%) is generally recognised as safe (GRAS) as per United States Food and Drug Administration to use as a firming agent. Due to calcium chloride treatment, shelf life of food products increases to 14 days from about 3 days (without calcium chloride treatment).

    The demand for processed food and canned foods across the world has increased and also expected to rise over the forecast period. Canned foods are an important component of the diet of most individuals in developed countries, offering food in a convenient form with year round availability. There is also a change in the lifestyle and dietary patterns, along with the rise in the demand for convenience food, due to sedentary lifestyle as well as an increase in the number of working women.

Canned foods can also spoil because of non-microbial causes such as contamination of foods with metals such as copper or iron before it is placed in the can or a reaction between the container and the food can lead to food colour defects. These include blue-greying of corn and blackening of peas, corn, shrimps, fishes and meats. Firming agents are used in this in order to maintain and enhance the taste and texture of canned foods. Firming agents are also used as preservatives to prolong shelf life of food products.

    The global firming agents market is growing at good pace. Many companies are looking forward to invest in global firming agents market. The global firming agents market has been segmented as North America, Europe, Latin America, East Asia, South Asia, Oceania, and Middle East and Africa. North America and Europe are leading regions.