Food Encapsulation Market Growth Outlook And Opportunity Analysis- Industry Trends, Developments, Companies, And Market Size Forecast To 2029

Market Overview:

Global Food Encapsulation Market was valued at USD 12.62 Billion in 2021 and is expected to reach USD 21.07 Billion by the year 2028, at a CAGR of 7.6%.

Encapsulation is an often-used technique for designing of engineered products in various food applications, especially in functional and specialty food manufacturing, food processing, and product innovation. Encapsulation in general involves entrapping a functionally active core material into a matrix of inert material. Many corners are looked upon in food encapsulation for example, the materials used for the design of the protective shell of encapsulates must be food-grade, biodegradable, and shall be able to form a barrier between the internal phase and its surroundings.
Presently, among all materials, the most widely used material for encapsulation in food applications is polysaccharides. Proteins and lipids are also used for encapsulation. Further, among the most suitable encapsulation techniques, Spray drying is the most extensively applied technique in the food industry owing to its flexibility, continuous nature, and more important its economical operation. Food Encapsulation provides huge benefits including masking of undesirable color/flavor/taste, preservation of unstable constituents, incorporation of additional functional and nutritional components and site-specific release of encapsulated ingredients at a controlled time and rate.

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Market Dynamics:

Driver:

Greater demand for the encapsulation of active ingredients to provide improved stability in final products and during processing in the food industry is one of the most important reasons behind the growth of the food encapsulation market. Many benefits of encapsulation such as less evaporation and degradation of volatile actives, like aroma are achieved through encapsulating with various flavoring agents, acids bases, artificial sweeteners, colorants, preservatives, leavening agents, and antioxidants which are driving the growth further.

Opportunities:

Continuous Growth in the global processed & packaged food demand due to the rising preference for convenient and healthy food products is expected to drive the demand for food encapsulation also. Food encapsulation is highly aiding food & beverage manufacturers to repress the challenges corresponding with color, flavor, nutrition, and food preservation which along with an enhanced standard of living are rising health consciousness are other opportunities for the market growth.

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Encapsulation Market Now:

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The Report Will Include A Major Chapter

•Patent Analysis
•Regulatory Framework
•Technology Roadmap
•BCG Matrix
•Heat Map Analysis
•Price Trend Analysis
•Investment Analysis
•Company Profiling and Competitive Positioning
•Industry Value Chain Analysis
•Market Dynamics and Factors
•Porter's Five Forces Analysis
•Pestle Analysis

Moreover, the report includes significant chapters such as Patent Analysis, Regulatory Framework, Technology Roadmap, BCG Matrix, Heat Map Analysis, Price Trend Analysis, and Investment Analysis which help to understand the market direction and movement in the current and upcoming years.

Market Segmentation

By Type:

•Microencapsulation
•Nanoencapsulation
•Hybrid Encapsulation

By Application:

•Functional food products
•Bakery products
•Beverages
•Dairy products
•Others

By Core Phase:

•Probiotics
•Vitamins and Minerals
•Enzymes
•Organic Acids
•Others

By Shell Material Type:

•Lipids
•Polysaccharides
•Proteins
•Emulsifiers
•Others

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Regional Analysis:

North America captures major share owing to enhanced shelf life and boost bio-availability offered by food encapsulation technologies. Moreover, the U.S. market is poured with products that claim nutrition, health and great taste at the same time. Rising the consumption of the functional food products might be accelerate the market growth in projected period. According to the Institute of Food Technologists (IFT), the United States is the prime consumer of the functional foods.

The Europe food encapsulation market holds a major share followed by North America due to the growing the demand for the convenient and healthy food products, and consumer preference towards premium food product due to high disposal income.

By Region:

•North America (U.S., Canada, Mexico)
•Europe (Germany, U.K., France, Italy, Russia, Spain, Rest of Europe)
•Asia-Pacific (China, India, Japan, Singapore, Australia, New Zealand, Rest of APAC)
•Middle East & Africa (Turkey, Saudi Arabia, Iran, UAE, Africa, Rest of MEA)
•South America (Brazil, Argentina, Rest of SA)

Key Players For The Global Food Encapsulation Market

•International Flavors and Fragrance Inc.
•DSM
•Ingredion Incorporated
•Kerry Group
•Cargill Incorporated
•Lycored Group
•Balchem Corporation
•Aveka Group
•Encapsys
•Clextral
•Vitasquare
•Tastetech Encapsulation Solution
•DuPont
•Symrise
•Friesland Campina
•BASF SE
•Advanced Bio nutrition Corporation
•Sphera Encapsulation and other major players.

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Key Industry Developments

In July 2019, DSM (Netherlands) collaborated with Evonik (Germany) to develop encapsulated omega-3 fatty acids, decreasing the pressure on fish storage, and helping the aquaculture sector.

In May 2017, Lycored (Israel) collaborated with a biotechnology company, Alga technologies (Israel), to provide Algatech's Asta Pure in the form of beadlets, which will help in rising the brand's commercial reach for this product segment in the North American market.

In January 2017, DSM (Netherlands) inaugurate a new product, MEG-3, with innovative encapsulation mechanization.

Table of Content:

Chapter 1: Introduction
 1.1 Research Objectives
 1.2 Research Methodology
 1.3 Research Process
 1.4 Scope and Coverage
  1.4.1 Market Definition
  1.4.2 Key Questions Answered
 1.5 Market Segmentation

Chapter 2: Executive Summary

Chapter 3: Growth Opportunities By Segment
 3.1 By Type
 3.2 By Application
 3.3 By Core Phase
 3.4 By Shell Material Type

Chapter 4: Market Landscape
 4.1 Porter's Five Forces Analysis
  4.1.1 Bargaining Power of Supplier
  4.1.2 Threat of New Entrants
  4.1.3 Threat of Substitutes
  4.1.4 Competitive Rivalry
  4.1.5 Bargaining Power Among Buyers
 4.2 Industry Value Chain Analysis
 4.3 Market Dynamics
  4.3.1 Drivers
  4.3.2 Restraints
  4.3.3 Opportunities
  4.5.4 Challenges
 4.4 Pestle Analysis
 4.5 Technological Roadmap
 4.6 Regulatory Landscape
 4.7 SWOT Analysis
 4.8 Price Trend Analysis
 4.9 Patent Analysis
 4.10 Analysis of the Impact of Covid-19
  4.10.1 Impact on the Overall Market
  4.10.2 Impact on the Supply Chain
  4.10.3 Impact on the Key Manufacturers
  4.10.4 Impact on the Pricing

Chapter 5: Food Encapsulation Market by Type
 5.1 Food Encapsulation Market Overview Snapshot and Growth Engine
 5.2 Food Encapsulation Market Overview
 5.3 Microencapsulation
  5.3.1 Introduction and Market Overview
  5.3.2 Historic and Forecasted Market Size (2016-2028F)
  5.3.3 Key Market Trends, Growth Factors and Opportunities
  5.3.4 Microencapsulation: Grographic Segmentation
 5.4 Nanoencapsulation
  5.4.1 Introduction and Market Overview
  5.4.2 Historic and Forecasted Market Size (2016-2028F)
  5.4.3 Key Market Trends, Growth Factors and Opportunities
  5.4.4 Nanoencapsulation: Grographic Segmentation
 5.5 Hybrid Encapsulation
  5.5.1 Introduction and Market Overview
  5.5.2 Historic and Forecasted Market Size (2016-2028F)
  5.5.3 Key Market Trends, Growth Factors and Opportunities
  5.5.4 Hybrid Encapsulation: Grographic Segmentation

Chapter 6: Food Encapsulation Market by Application

Continued…

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