Food Encapsulation Market by Core Phase (Vitamins, Minerals, Organic Acids, Enzymes, Flavors and Essence, Sweeteners, Colors, Essential Oils, Preservatives, Probiotics, and Others), Shell Material (Polysaccharides, Emulsifiers, Lipids, and Others), Technology (Microencapsulation, Nanoencapsulation, and Hybrid Encapsulation), Application (Dietary Supplements, Functional Food, Bakery Products, Confectionery Beverages, Frozen Products, Animal Nutrition, Dairy Products, and Others): Global Market Size Estimates and Forecast (2022–2030)
The market crossed US$ 10.9 billion mark in 2022 and is expected to hit US$ 19.9 billion by 2030, recording a CAGR of 8.05% during the forecast period.
Food encapsulation market has been significantly growing with the high adoption of dietary supplement.
Rising demand for dietary supplements is surging the market growth of food encapsulation market. The shift toward preventive health management practices along with increasing burden of lifestyle diseases is propelling the demand for dietary supplements. Dietary supplements such as vitamins, minerals, Omega 3, enzymes, etc. are growing owing to increasing health awareness among consumers. Ingredients, which are difficult to gain through food, can be fulfilled through a supplement to meet the dietary requirements, where encapsulation plays a major role in order to maintain taste, color, preservation, and nutrition of the product. This factor is contributing to the market growth.
Within the report, the market is segmented into core phase, shell material, technology, application, and geography. By core phase, the market is further segmented into vitamins, minerals, organic acids, enzymes, flavors and essence, sweeteners, colors, essential oils, preservatives, probiotics, and others. On the basis of shell material, the market is bifurcated into polysaccharides, emulsifiers, lipids, and others. By technology, the market is categorized into microencapsulation, nanoencapsulation, and hybrid encapsulation. Based on application, the market is divided into dietary supplements, functional food, bakery products, confectionery beverages, frozen products, animal nutrition, dairy products, and others. Geographically, the market is sub segmented into North America, Europe, Asia Pacific, South & Central America, and Middle East & Africa.
Encapsulation is a far-reaching technology that empowered the growth of futuristic innovations.
Food encapsulation is the process of capturing an active ingredient or a core phase using a shell material. There are multiple food ingredients encapsulated either to prevent them from environmental conditions or to achieve controlled and targeted release of the active ingredient. Encapsulation technology has been one of the major trends in other industries, such as pharmaceuticals. However, the trend has been gaining pace in the food industry. The awareness of health, demand for convenience food and busy schedules are the major driving factors of the encapsulated food market. Moreover, multiple ingredient manufacturers have been developing encapsulated products as a part of their product offering, while multiple companies offer this technology as a service for formulating customized products depending on the client's needs.
Development of advanced technologies in encapsulation market is one of the major factors accelerating the market growth.
The applications of food encapsulation are dietary supplements, functional food, bakery products, confectionery beverages, frozen products, animal nutrition, dairy products, and others. It is used to provide uniform taste, time-release taste and smell and coloring, increase shelf-life, improve taste and protect against harsh conditions (heat) during production of the finished product. Food encapsulation technology can limit degradation or loss of flavor during various product processes and storage. Food encapsulation techniques can also provide functional properties such as a controlled release of aromatic molecules in a given environment such as water (if flavored tea), mouth (solid food: candy, toothpaste) and spray.
Recent strategic developments in food encapsulation market
The food encapsulation market has undergone several significant developments, and a few of these have been mentioned below:
- In April 2021, BASF SE entered into an agreement with Sandoz GmbH, a subsidiary of Novartis, to invest at the Kundl/Schaftenau Campus in Austria. This agreement enables BASF SE to further develop its production footprint for enzymes and biotechnology products.
- In May 2021, Kerry has announced it will develop a purpose-built food technology and innovation center of excellence in Queensland, Australia.
- In October 2019, Cargill Incorporated is investing USD 100 million in its Indonesian sweetener plant to build a corn wet mill with a starch dryer to increase the production of starches & sweeteners.
The food encapsulation market is driven by several players by implementing strategic activities such as investments, new launches, mergers & acquisitions, and partnerships. Cargill, BASF SE, DuPont, DSM, FrieslandCampina, Kerry, Ingredion, International Flavors & Fragrances Inc, Symrise, and Sensient Technologies Corporation are among the prominent players operating in the market.
Target audience for the report:
- Raw material providers
- Food processing industry
- Food related associations, organizations, forums, and alliances
- Government bodies, such as regulating authorities and policy makers
- End users of food encapsulation
- Research institutes, organizations, and consulting companies
Scope of the report:
In this report, the market has been segmented on the basis of:
- Core Phase:
- Organic Acids
- Flavors and Essence
- Essential Oils
- Shell Material:
- Hybrid Encapsulation
- Dietary Supplements
- Functional Food
- Bakery Products
- Confectionery Beverages
- Frozen Products
- Animal Nutrition
- Dairy Products
- North America
- Asia Pacific (APAC)
- South & Central America
- Middle East & Africa
- Companies profiled