Europe Food Encapsulation Market is poised to reach $ 9.40 billion market by 2021 - New Report by Market Data Forecast

The Europe Food Encapsulation Market was worth $7.26 billion in 2016 and estimated to reach $ 9.40 billion by the end of 2021 with a growing potential of 6.68 %. Encapsulation technique includes the incorporation of food ingredients, enzymes and other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from heat, moisture and other extreme conditions, thus improving their stability and maintaining viability.

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Due to the busy life schedule consumers are demanding more convenience foods which are ready-to-eat foods that require certain shelf life and should maintain flavour, taste, and colour of the food. Food encapsulation helps in improving shelf life and growing product appeal by improving taste, colour and flavour of the food. Increasing demand for convenience foods boost the food encapsulation market. Swift growth is expected in food categories such as fortified foods, convenience foods and microwavable foods.

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The Europe Food Encapsulation market is driven by factors such as growing demand for functional foods and convenience foods, increasing demand for food Packaging, require increase shall life of processed food, increasing demand for non-encapsulated food. The factors restraining the growth of the market are higher cost of food encapsulation technologies and respectively lower technological advances. Europe market is projected to account higher growth during the forecast period due to growing demand for functional foods such as fortified foods, and other health-based foods in the high-income countries such as the U.K., and Germany, advancing technology along with R&D investments, and easy usage techniques by manufacturers are expected to drive the market.

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The Europe Food Encapsulation Market is broadly categorized based on Shell materials is sub segmented into Polysaccharides, lipids, Emulsifiers and others. Based on Technology is further sub segmented into Physical, Chemical. Based on Core phase they are sub segmented into Vitamins, Flavours & Essences and Others. Based on application they are sub divided into functional food, bakery food, dairy foods and convenient food and on the basis of geography, the Europe food encapsulation market is analysed under various regions namely U.K, France, Germany, Italy, and Spain.

Major players dominating the Food Encapsulation market in Europe are Cargill, Incorporated (U.S.), Friesland Campina Kievit (The Netherlands), Royal DSM (The Netherlands), Kerry Group (Ireland), Ingredion Incorporated (U.S.), Firmenich Inc. (Switzerland), Lycored Ltd. (Israel), International Flavors and Fragrances (U.S.), Symrise AG (Germany), Sensient Technologies (U.S.), Balchem Corporation (U.S.), National Enzyme Company (U.S.), and Aveka Group (U.S.).

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