Global Food Encapsulation Market Size to Grow at a CAGR of 7.40% in the Forecast Period of 2023-2028

Food Encapsulation Market Report and Forecast 2023-2028

The ‘Global Food Encapsulation Market Trends, Share, Price, Size, Growth, Report and Forecast 2023-2028’ by Expert Market Research gives an extensive outlook of the global food encapsulation market, assessing the market on the basis of its segments like material type, core phase, method, technology, application, and major regions.

The report studies the latest updates in the market, along with their impact across the market. It also analyses the market demand, together with its price and demand indicators. The report also tracks the market on the bases of SWOT and Porter’s Five Forces Models.

The key highlights of the report include:

Market Overview (2018-2028)

  • Historical Market Size (2022): USD 11.18 billion
  • Forecast CAGR (2023-2028): 7.40%
  • Forecast Market Size (2028): USD 17.09 billion

The global food encapsulation market is being driven by its increasing adoption in various applications and the rising awareness regarding the importance of healthy diets. As more people worldwide lead stressful lives and have inadequate diets, there is an augmented demand for various dietary supplements that utilise food encapsulation. Dietary supplements may be prescribed by healthcare professionals or taken independently by consumers, which is further expanding the user base for these supplements.

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An increasing demand for convenient and functional foods with long shelf life are also bolstering the food encapsulation market demand. Usage of food encapsulation technology helps in extending the shelf life of different food products by controlling the release of bioactive components. Moreover, food encapsulation technology helps in maintaining the original taste and colour of foods, masking any functional ingredients added.

Microencapsulation technology is anticipated to witness rapid growth in the food encapsulation market over the coming years, due to its ability to protect unstable bioactive compounds. Through microencapsulation, various functional properties can be added to food products and the enhanced protection to sensitive compounds enables safe and effective delivery of functional characteristics. Microencapsulation is extensively being used in the pharmaceutical and food and beverage industries, leading to an augmented growth of the market for food encapsulation.

Food Encapsulation Industry Definition and Major Segments

Food encapsulation is the process of integrating food components, ingredients, enzymes, cells, and other materials into small capsules for easier delivery. This process is commonly used to protect ingredients, provide stabilisation, and facilitate slow release of components. Active agents and bioactive compounds can also be delivered using carrier materials and food encapsulation processes.

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Based on material type, the market is divided into:

  • Polysaccharides
  • Proteins
  • Lipids
  • Emulsifiers
  • Others

On the basis of core phase, the market is classified into:

  • Vitamins
  • Minerals
  • Enzymes
  • Organic Acids
  • Additives
  • Probiotics
  • Prebiotics
  • Essential Oils
  • Others

By method, the market is segmented into:

  • Physical Method
  • Chemical Method
  • Physicochemical Method

Based on technology, the market is divided into:

  • Microencapsulation
  • Nano Encapsulation
  • Hybrid Technologies

On the basis of application, the market is classified into:

  • Functional Foods
  • Dietary Supplements
  • Bakery Products
  • Confectionary Products
  • Beverages
  • Frozen Products
  • Dairy Products

By region, the market is categorised into:

  • North America
  • Europe
  • Asia Pacific
  • Latin America
  • Middle East and Africa

Food Encapsulation Market Trends

Among the key trends in the food encapsulation market are advancements in technology for food encapsulation resulting in enhanced stability, smaller sizes, improved bioavailability, and faster production. With increasing research and development activities, there is a growing demand for food encapsulation of a variety of different bioactive compounds and other materials.

Food encapsulation technology is being widely adopted in applications such as baked foods, processed meats, frozen dough, confectionary, and beverage powders. Encapsulation aids in masking unpleasant smells and tastes of functional ingredients, enabling the incorporation of various components without negatively affecting the food taste or smell. For example, food encapsulation can aid in masking the strong odours of omega-3 fatty acids.

At a regional level, North America accounts for a significant share of the global food encapsulation market, fuelled by the growing demand for nutraceuticals, rising health awareness, and presence of various key market players. With the common prevalence of lifestyle diseases, unhealthy diets, and stressful routines, there is a heightening focus on proactive health management, particularly in countries such as the United States. The increasing demand for functional foods and convenient food products that use food encapsulation for improved nutritional content, extended shelf life, and enhanced taste, are also bolstering the growth of the regional market for food encapsulation.

Key Market Players

The major players in the global food encapsulation market report are Kerry Group plc, BASF SE, International Flavors & Fragrances Inc., Cargill, Incorporated, Koninklijke DSM N.V., Ingredion Incorporated, Symrise AG, Balchem Corporation, Encapsys, LLC, FrieslandCampina Kievit, and Vitablend Nederland BV, among others. The report covers the market shares, capacities, plant turnarounds, expansions, investments and mergers and acquisitions, among other latest developments of these market players.

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