Food Encapsulation Market size to exceed $55bn by 2026

Global Food Encapsulation Market size is estimated to surpass USD 55 Billion by 2026, according to a new research report by Global Market Insights, Inc.
 

Enhanced stability offered for sensitive, reactive & volatile additives such as vitamins, flavors, and organic acids through encapsulation will drive the food encapsulation industry growth. Increasing concerns regarding optimal dosage to obtain desirable health benefits and improving the cost-effectiveness are major factors driving the food encapsulation demand.

 

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Also, key aspects such as flavor and odor masking and controlled release will create long-term positive impact. Encapsulation reduced the interaction of active ingredients with the environmental in the form of a coating. This avoids the chemicals changes that a compound may witness over time.
 

Positive outlook from the functional & fortified foods, and dietary supplements industry as encapsulation allows compounds to reach the consumer in appropriate levels thereby maintaining their bioavailability. Thus, shift towards consumption of nutritious food driven by to rise in consumer health consciousness due to enhanced health care costs, aging population, as well as the release of COVID-19 are likely to propel the food encapsulation market expansion.
 

Browse key industry insights spread across 270 pages with 333 market data tables & 12  figures & charts from the report, “Food Encapsulation Market Statistics 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” in detail along with the table of contents:
https://www.gminsights.com/industry-analysis/food-encapsulation-market
 

“Nanoencapsulation market size is set to register over 7.5% CAGR through 2026”
 

Technological advancement in nanoencapsulation will drive the segment share

The nanoencapsulation technology is anticipated to play a key role in separating, concentrating, or purifying bioactive to achieve an effective and usable product. The diameter of particle created through nanoencapsulation varies from 10-1000 nm, which is significantly lower than microencapsulation. The rising demand for nanocapsules to deliver bio-actives to the appropriate physiological site via targeted delivery will drive the demand. Factors such as high uniformity, superior chemical homogeneity, and high purity are likely to support the segment growth.
 

Cost effectiveness along with convenient operability is propelling the physical process demand

The physical process is most extensively used technology in the food encapsulation process and will register sales over USD 43 billion by 2026. Key technologies adopted under the physical process are spray drying, spinning disk, and spray chilling, extrusion, and fluid bed coating. Over the last few decades, there have been significant innovations and developments in the spray drying flavor encapsulation process.
 

Necessity among F&B manufacturers to create product differentiation will augment the flavor encapsulation demand

Flavor & essence segment of food encapsulation market is anticipated to be the fastest growing segment from 2020 to 2026. The global flavors market reached nearly USD 16 billion in 2019. Positive outlook for the processed food industry owing to rapid urbanization and busier lifestyles will drive the flavoring encapsulation demand. Flavors are sensitive to light, volatile, reactive, are easily oxidized. Hence encapsulation aids in limiting the flavor loss and reactivity of the end-product. Moreover, increasing production capacity and technological advancements pertaining to flavor encapsulation will proliferate the industry expansion.
 

Wide potential for protein shell encapsulation for nutraceuticals

Protein as a shell material holds considerable share in the overall food encapsulation market in 2019. Functional properties exhibited by the protein such as gel and film forming ability, solubility, and emulsification is supporting the protein shell demand. Moreover, protein offers nutritional benefits as a source of vital amino acids, thus generating new growth opportunities. The focus toward the usage of protein-based shell material for the distribution of bioactive compounds, thus supporting its usage in pharmaceutical and nutraceuticals applications.
 

“North America food encapsulation market exceeded USD 12.5 Billion in 2019”.

Technological advancements in the food processing industry is among the key aspects driving the North America food encapsulation industry growth. Robust functional food industry accompanied by high consumer spending on health and effective products is propelling the food encapsulation demand in the region. Favorable government regulations pertaining towards improved quality and stability of end-products is likely to support the segment trends.
 

The global food encapsulation market is fragmented with presence of a large number of multinational players as well as regional manufacturers. Key industry participants include Royal DSM, Givaudan, International Flavors & Fragrances Inc. (IFF), Cargill Incorporated, Kerry Group, DuPont, Friesland Campina, Symrise AG, Lycored Group, and Firmenich. Prominent strategies observed among the manufacturers include mergers & acquisitions, product customizations, and production capacity expansions to increase their market share.
 

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