As per the latest report published by Variant Market Research, Global Food Encapsulation Market is estimated to reach $52.4 billion by 2024; growing at a CAGR of 6.8% from 2016 to 2024. Encapsulation is the method of combining enzymes, food ingredients, and other elements into capsules. The encapsulation process improves the stability, safeguards from moisture & heat, and preserves the feasibility of food materials. With widespread acceptance of food encapsulation in various applications such as bakery and confectionery, beverages, functional foods, snacks/convenience foods, meat, poultry and seafoods, and dairy and frozen desserts, it is expected to witness high growth of the market in coming years. Factors such as changing lifestyles, increasing demand of processed and ready-made meal, and increasing investments in the R & D of food preservatives are driving the growth of the food encapsulation market over the forecasted period.
Major factors driving the global food encapsulation market are increasing consumer health awareness, implementation of latest innovations in food technology, increasing functional food market, time limits of consumers, and growing applications of food encapsulation. However, complicated method involved in preserving the stability may hamper the market growth. Furthermore, progressions in encapsulating technology and emergent economies would unfold with numerous growth opportunities in the forecasted years.
Major segments in the global food encapsulation market are core phase, shell material, technology, application, and geography. Core phase comprises vitamins, minerals, enzyme, probiotics, sweeteners, organic acids, preservatives, essential oil, prebiotics, colours, flavour and essence, and other core phases. The market is categorized by shell material as hydrocolloids, lipids, polymers, melts, and other shell materials (composites). Further, technology segment includes microencapsulation, nanoencapsulation, macroencapsulation, and hybrid technology. Bakery and confectionery, beverages, functional foods, snacks/convenience foods, meat, poultry and seafoods, and dairy and frozen desserts are sub segments of the application segment.
Geographically, the market is segmented into North America, Europe, Asia-Pacific and Rest of the World (RoW). The U.S., Mexico and Canada are covered under North America wherein Europe covers UK, Germany, France, Italy, and Rest of Europe. Asia-Pacific covers China, India, Japan, and Rest of Asia-Pacific. Rest of the world (RoW) covers South America, Middle East and Africa.
The key market players operating in the market are LycoRed Limited, Balchem Corporation, FrieslandCampina Kievit GmbH, National Enzyme Company, LIPO Technologies, Symrise AG, Advanced BioNutrition Corporation, GAT Food Essentials GmbH, Kerry Group, and Cargill, Inc., among others.
The key takeaways from the report
- The report will provide detailed analysis of Global Food Encapsulation Market with respect to major segments such as core phase, shell material, technology, and application
- The report will include the qualitative and quantitative analysis with market estimation over 2015 – 2024 and compound annual growth rate (CAGR) between 2016 and 2024
- Comprehensive analysis of market dynamics including factors and opportunities is included in the report
- An exhaustive regional analysis of Global Food Encapsulation Market will be provided in the report
- Profile of the key players in the Global Food Encapsulation Market will be provided, which include key financials, product & services, new developments and business strategies
Scope of the Global Food Encapsulation Market
Core Phase Segments
- Organic Acids
- Essential Oil
- Flavour and Essence
- Other Core Phases
Shell Material Segments
- Other Shell Materials (Composites)
- Hybrid Technology
- Bakery and Confectionery
- Functional Foods
- Snacks/Convenience Foods
- Meat, Poultry and Seafoods
- Dairy and Frozen Desserts
- North America
- ·Rest of Europe
- ·Rest of Asia-Pacific
- Rest of the World
- ·South America
- ·Middle East