The Global Food Encapsulation market is expected to grow at a CAGR of 6.64% over the forecast period from 2017 to 2025 and is expected to generate a revenue of $54846 million by 2024.Increased shelf life, retention or masking of taste and color, enriched bio-availability of food ingredients, controlled release function, the advent of functional or nourishment foods and increasing demand for nutritional health foods for children and are the key drivers for the food encapsulation market.
The global food encapsulation market is dominated by the oxidation application market closely followed by stabilization application which is growing at a faster CAGR of 7.81 %. The color masking and taste masking application are also fast growing. The demand for encapsulation ingredients has increased in the confectionery and bakery products markets due to the color-masking ability of the process. The technology market is expected to lead the Global Food Encapsulation Market in terms of components and is also expected to grow at a faster CAGR of 7.34%. However, when it comes end-user, the Convenience and Processed food market holds the largest market share.
The North American Food Encapsulation market is expected to achieve the major share by 2025.It is closely followed by the Europe food encapsulation market which held a major share of $10449 million in 2016 and is anticipated to grow at a CAGR of 6.63%.The Asia Pacific market too is predicted to grow at a CAGR of 6.73%.
The key players in the Global Food Encapsulation Market are Frieslandcampina, Kievit BV, Balchem Corporation, Cargill Incorporated, Firmenich SA, Ingredion Incorporated, Kerry group, Lycored Ltd, Givaudan., Sensient Technologies Corporation, Symrise A, Aveka Inc, S.A Royal DSM N.V. The advent of cutting-edge preservation techniques such as micro-encapsulation and nano-encapsulation technologies have transformed the food encapsulation market.