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.
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.
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.
The food encapsulation market has undergone several significant developments, and a few of these have been mentioned below:
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.
In this report, the market has been segmented on the basis of: