Food Encapsulation Market Size By Type (Micro Encapsulation, Nano Encapsulation, Hybrid Technology, Macro Encapsulation), By Core Phase (Vitamins [Fat Soluble Vitamins {Vitamin A, Vitamin D, Vitamin E, Vitamin K}, Water Soluble {Vitamin B Complex, Vitamin C}], Organic Acids [Citric Acid, Lactic Acid, Fumaric Acid, Malic Acid], Minerals, Enzymes, Flavors & Essences, Preservatives, Sweeteners, Colors, Probiotics, Prebiotics, Essential Oil), By Technology (Physical Process [Atomization {Spray Drying, Spray Chilling, Spray disk}, Extrusion, Fluid bed technique], Chemical & Physicochemical Process), By Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers), Regional Outlook, Growth Potential, Price Trend, Competitive Market Share & Forecast, 2020 – 2026

Diverse applicability of encapsulated ingredients along with increasing encapsulation capacity will foster the product demand

Food Encapsulation Market size exceeded USD 34 Billion, globally in 2019 and is estimated to achieve over 7% CAGR between 2020 and 2026. Improved shelf life of end-product along with reduced nutrient loss is driving the food encapsulation industry demand.
 

Get more details on this report - Request Free Sample PDF
 

Key aspects such as Improved heat & oxidative resistance, increased shelf-life stability, and improved end-product quality are driving food encapsulation market growth. Moreover, encapsulation aids in flavor & odour masking along with delivery of precise levels of nutrients, thus surging the industry trends. Also, encapsulation of active ingredients offers improved stability in final products and during processing.
 

Growth in the global processed & packaged food demand due to the rising preference for convenient and healthy food products will drive the market growth. Food encapsulation has empowered food & beverage manufacturers to overcome the challenges associated with colour, taste, nutrition, and food preservation. Moreover, enhanced standard of living coupled rise in health consciousness will drive the demand for products that are highly effective and offer improved nutrient uptake.
 

Advantages offered by encapsulation such as controlled release of ingredients is propelling the business expansion. Through encapsulation technology, core product or active material can be designed to release at a specific temperature or at the required time after consumption. Time-controlled release of ingredients is most the preferred method for nutraceutical products. Also, food & beverage processors are inclined on increasing the application of encapsulation in varied products to gain competitive advantage.
 

Positive outlook for food ingredients including vitamins, minerals, enzymes and probiotics driven by changing dietary patterns and increasing consumer knowledge will fuel product penetration. Necessity for improved personal health, aging population and consumer health consciousness are key factors influencing food supply trends. In addition, advances in the food science and technology, scientific evidence on proper nourishment in avoiding diseases coupled with evolving food regulations will support the food encapsulation market statistics.
 

Ease in manufacturing along with superior functional advantages is driving the microencapsulation demand 

Get more details on this report - Request Free Sample PDF
 

From the different encapsulation processes used, micro encapsulation is the most preferred process in food & beverages industry exceeding USD 12 billion in 2019. Microencapsulated products vary in diameter from 1-100 µm and can be achieved from physical and physio-chemical process. Method selection for microencapsulation is largely dependent on the physical properties of the material to be coated.
 

The majorly used physical processes include spray-drying and extrusion. Alternatively, coacervation is among the preferred physio-chemical process for micro-encapsulation. Sustained prolonged release of active ingredient, improved environmental protection, and oxidation prevention are the key factors positively influencing the segment growth.
 

Increasing demand for fat soluble vitamins in F&B industry will drive encapsulated vitamins segment share

Get more details on this report - Request Free Sample PDF
 

Vitamins dominated the global food encapsulation market in 2019, exceeding a revenue share of USD 5.9 billion. Fat soluble vitamins including Vitamin A, D, E, and K contribute a considerable share to the overall encapsulated vitamins segment. Fat soluble vitamins are always encapsulated in water-based formulations to eliminate the problem of vitamin solubility. Encapsulation increases the bioavailability of the ingredients and allows its release at the required time.
 

The role of vitamin A in maintaining bone health and eye protection from night blindness & reduced vision will drive the vitamin A demand. Furthermore, high effectiveness of Vitamin A in improving the immune health will drive the business expansion. The improvement in blood circulation, promotion of healing of tissues, and prevention of heart diseases and cancer will stimulate the market for Vitamin E.
 

Favorable economic factors and functional advantages of spray drying is driving the physical process share

Get more details on this report - Request Free Sample PDF
 

Physical process dominated the overall food encapsulation industry in 2019. Physical processes consist of atomization, extrusion and fluid bed technique. Atomization contributes to over 60% of the physical process segment share. It majorly includes technologies such as spray drying, spray chilling, and spinning disk. Continuous operability, and flexibility are the key factors governing the use of spray drying technique.
 

Economic feasibility is a significant driver for vast usage of the technique. Spray drying can be used for water-based materials, solvent-based materials, and temperature sensitive materials. Also, spray-drying provides the required textural effects, hence it is widely used in the food industry.
 

High effectiveness of polysaccharides in adverse environmental conditions will drive its use as shell material

The rising demand for polysaccharides as encapsulating matrices to protect sensitive oils and bioactive ingredients will propel food encapsulation market outlook. Polysaccharides or carbohydrates are widely used among manufacturers as they play a crucial role in the microstructure of numerous food products. Chemically processed polysaccharides, such as methylcellulose and hydroxypropyl methylcellulose display superior film?forming ability along with offering improved chemical stability for better stabilization and protection.
 

Strong growth in meat consumption along product innovations to support animal health will drive Asia Pacific share

Get more details on this report - Request Free Sample PDF
 

Asia Pacific food encapsulation market is projected to witness fastest growth of over 8% from 2020 to 2026. Rapid growth in the food industry along with increasing demand for functional food products are likely to drive the regional market share. Rising demand for healthy food accompanied by changing food habits are key driving factors of the regional demand. Positive outlook for processed food & beverages supported by fast growing retail industry & technological advancements in processing equipment will augment the business expansion.
 

Product innovations and capacity expansions to remain prime business strategies

The global food encapsulation market is competitive with presence of multinational food ingredient manufacturers along with regional producers. Major players operating in this industry are Cargill Incorporated, DSM, International Flavors & Fragrances Inc. (IFF), Symrise AG, Friesland Campina, Firmenich, Givaudan, Kerry Group, Lycored Group, and Ingredion Incorporated. Companies are involved in the expansion and growth strategies to gain a notable share due to increasing competition in the market.
 

Heavy R&D investments, technological innovations, and production capacity expansions are other key strategies observed among industry participants.
 

In November 2019, Givaudan announced to launch a new fat encapsulation technology, said to lower 75% fat content in meat substitutes. Also, in 2019, Symrise AG expanded its New Jersey based flavor encapsulation plant by adding a spray drying facility.
 

The Food Encapsulation market research report includes in-depth coverage of the industry trends, with estimates & forecast in terms of revenue (USD Million) from 2015 to 2026, for the following segments:

By Type

• Micro encapsulation
• Nano encapsulation
• Hybrid technology
• Macro encapsulation

By Core phase

• Vitamins
  • Fat soluble vitamins
    • Vitamin A
    • Vitamin D
    • Vitamin E
    • Vitamin K
  • Water soluble vitamins
    • Vitamin B complex
    • Vitamin C
• Organic acids
  • Citric acid
  • Lactic acid
  • Fumaric acid
  • Malic acid
  • Others
• Minerals
• Enzymes
• Flavors & essences
• Preservatives
• Sweeteners
• Colors
• Prebiotics
• Probiotics
• Essential oils
• Others

By Technology

• Physical process
  • Atomization
    • Spray drying
    • Spray chilling
    • Spinning disk
    • Extrusion
    • Fluid bed technique
    • Others
• Chemical & physicochemical process

By Shell Material

• Polysaccharides
• Proteins
• Lipids
• Emulsifiers
• Others

The above information has been provided for the following regions and countries:

• North America
  • U.S.
  • Canada
• Europe
  • Germany
  • UK
  • France
  • Italy
  • Russia
• Asia Pacific
  • China
  • India
  • Japan
  • South Korea
  • Australia
• Latin America
  • Brazil
  • Mexico
• Middle East & Africa
  • Saudi Arabia
  • UAE
  • South Africa