Global Food Encapsulation Market Overview, 2023-28

Enzymes, food ingredients, and cells are just a few of the things that can be incorporated into tiny capsules during the process of food encapsulation. This procedure is typically used to cover up undesirable flavours and safeguard good substances. Food product categories that include encapsulated ingredients include ready-to-eat snacks, confections, convenience foods, dairy, functional foods, and beverages, among others. For substances that are extremely volatile, such as phytonutrients, essential oils, probiotics, sweeteners, and antioxidants, this technique is used. Enhancing the transport of living cells and bioactive compounds into foods requires the use of encapsulation. The protective shell of encapsulates must be constructed from of food-grade, biodegradable materials that are effective at separating the interior phase from its environment. The use of sugar beetroot pectin as a new alternative to the conventional encapsulating agent is microencapsulation of essential oils, such as Omega 3. A significant challenge for the food encapsulation businesses is maintaining the stability of encapsulated food, particularly throughout packaging and processing. The encapsulation market is growing significantly on a global level as a result of its diverse uses and numerous benefits over rival technologies. The prolonged shelf life of food products, the preservation of taste and flavour for a longer period of time, and greater stability and bioavailability of bioactive components are some of the main advantages of encapsulation. Nutraceuticals, food and beverage, and other industries are all seeing an increase in the use of encapsulation. According to the research report, "Global Food Encapsulation Market Outlook, 2028," published by Bonafide Research, the market is anticipated to reach a size of over USD 16 Billion by 2028, up from USD 11.04 Billion in 2022. The market is expected to grow at 7.46% CAGR by 2023-28. The demand for processed and packaged food products, growing demand for functional foods, technological advancements in food encapsulation techniques, rising demand for natural food encapsulates, and rising demand for convenience foods are some of the major factors driving the global food encapsulation market. In the upcoming years, these factors are anticipated to keep the food encapsulation market growing as people continue to look for convenient, wholesome, and high-quality food items. As a result, as businesses attempt to develop new and superior encapsulation solutions that match the changing needs of customers and the food industry as a whole, the food encapsulation industry is set to enjoy tremendous development and innovation. By increasing its taste, flavour, and colour, food encapsulation is used to preserve food and maintain the shelf life of food products. Additionally, it aids in stabilising and preserving food constituents in their original state. To extend the shelf life of their products in a variety of applications, such as animal nutrition products, beverages, and dairy products, food manufacturers should concentrate on combining encapsulation technology with wall material. To ensure the flavour, shelf life, and taste of finished products, these elements are crucial. Coating food elements like raisins, lipids, tastes, acidulants, and complete ingredients is simple with food encapsulation.

In the food industry, encapsulation is a technology that is frequently used to create technological products, particularly in the production of functional and specialty foods, food processing, and product development. The process of delivering living cells or bioactive chemicals into the human body through nutrition is improved by food encapsulation. Food-grade, biodegradable material that effectively creates a barrier between the internal phase and its surroundings should be used for the capsule's protective shell. Encapsulation is primarily used to control the mass transportation of perishable commodities. Nutritious food elements that are unable to be absorbed from food are found in food capsules. The industry is expanding as a result of rising health consciousness and hectic lives. For substances that are extremely volatile, such as vitamins, minerals, sweeteners, phytochemicals, antioxidants, enzymes, probiotics, and essential oils, encapsulation technology is applied. Encapsulation is a common technique used by food scientists and producers for goods like chewing gum with volatile smells, fortified foods with hidden scents and odours, additives that stop food from oxidising, and flavours that remain for a long time. Retailers and customers also desire long shelf lives for these packaged meals. The rising demand for encapsulated flavours and the rising use of dietary supplements in the convenience food industry are what are propelling the worldwide encapsulation market. On the other side, the market was restricted by the high cost of encapsulated ingredients, which prevented mass marketing and slowed market expansion. The development of cutting-edge technology to help close gaps in the food sector, rising investment in functional foods for illness prevention, and improving governmental backing and economic situations in emerging nations are all opportunities in the worldwide encapsulation market. Due to customers' increased attention to their health, the global food encapsulation industry has risen significantly in recent years. Growing demand for food encapsulation technology in the food and beverage industry is being driven by changing consumer tastes for organic, healthful, and convenient food products. An increasing number of foods that are ready to eat need to have a long shelf life and keep their flavours and colours. The market is being driven by consumers' need for nutrient-rich, savoury, and healthful products from food encapsulation producers. Contrarily, convenience meals are growing more and more well-liked as a result of people's busy lifestyles. Additionally, it enhances the food's flavour, colour, and shelf life, extending its shelf life and increasing its commercial desirability. As a result, this trend will also aid in market expansion. Enhancing the distribution of bioactive compounds and living cells in food ingredients requires the use of food encapsulation. Food encapsulation aids in extending the shelf life of processed foods and preserving their colour, taste, and flavour. It is frequently utilised in a variety of businesses, including those that produce wine, beer, dairy products, confections, meat, and poultry. Due to their widespread consumption in functional foods, vitamins and additives hold a larger proportion of the encapsulation market. The physical process has seen increased demand recently among the important technologies on the market. The market for food encapsulation is anticipated to grow further due to rising knowledge of how it can improve food's colour, taste, and flavour. The market's expansion is also fuelled by the increased demand for dietary supplements for preventative health management techniques in light of rising healthcare expenditures and the burden of lifestyle illnesses. Dietary supplements including vitamins, minerals, Omega 3, enzymes, and others are becoming more popular as people become more cognizant of their own health. Encapsulation plays a significant role in keeping the taste, colour, preservation, and nutrition of the product in order to meet dietary needs for ingredients that are challenging to obtain from food. The market for supplements is expanding the quickest in Asia-Pacific. The major portion of the global market for food encapsulation came from North America. But the market for finished goods is oversupplied and moving slowly. Due to the fast food business in the region, Asia Pacific is turning into the market with the quickest growth. In addition, rising financial stability and urbanisation may boost the global market for food encapsulation in the years to come. The premium food and beverage industries are increasingly using encapsulated flavours and colours as growth factors in the Asia Pacific market. As a result, manufacturers seized the chance to grow their presence in markets for encapsulation in nations like China and India. Given that it is the region of the market with the fastest growth, Europe has the biggest market share. Due to a lack of technical expertise and the slow adaption of local actors, the Middle East and Africa region's development rate is anticipated to decline. The global encapsulation market is segmented based on the core phase into vit vitamins, minerals, enzymes, pro-biotic, sweeteners, organic acids, flavours & essence, colors, preservatives, essential, oils, pre-biotic and others (amino acids, nutritional lipids, fats, salts, proteins, and phytochemicals). The vitamins are further broken down into water-soluble vitamins like vitamin B complex and vitamin C and fat-soluble vitamins like vitamin A, vitamin D, vitamin e, and vitamin k. Citric acid, lactic acid, fumaric acid, malic acid, and other organic acids are classified further. The market for food encapsulation will expand due to the increased need for fat-soluble vitamins in the food and beverage industry since encapsulation will boost the bioavailability of components and schedule their release. The probiotics market is predicted to grow rapidly over the course of the forecast period due to the health benefits it provides, including the prevention of diarrhoea in children, increased nutrient bioavailability, reduced lactose intolerance, and improved immunity levels through the control of lymphocytes and antibodies, and aid in cancer prevention. Based on the material used for the shell, the food encapsulation market is divided into categories for polysaccharides, proteins, lipids, emulsifiers and others (silicon, calcium carbonate, synthetic polymers and biopolymers). Due to the growing use of polysaccharides as encapsulating matrices to safeguard delicate oils and bioactive components, the polysaccharides segment is predicted to hold the biggest share in 2022. Given their involvement in the microstructure of several food products, polysaccharides are favoured by many food producers. Large molecules known as polysaccharides are composed of many smaller monosaccharides joined together by glycoside linkages. The architecture of polysaccharides can be linear or branching. Chemical modification of polysaccharides can be done with ease. More than one sugar or sugar derivative makes up a polysaccharide. These substances offer a wide range of viscosities and textures. The best building blocks for delivery systems are polysaccharides. For greater stabilisation and protection, there is an increasing demand for chemically treated polysaccharides with superior film-forming capacity and increased chemical stability, such as methylcellulose and hydroxypropyl methylcellulose. The global market for food encapsulation is divided into three technology-based segments including hybrid encapsulation, microencapsulation, and nano-encapsulation. Among these, it is predicted that during the course of the study, the microencapsulation segment will account for the greatest portion of the worldwide food encapsulation market. Due to its simplicity in production and excellent functional advantages, microencapsulation is increasingly in demand and preferred, which the main factor is contributing to the segment's significant share. Its versatility in encapsulating a variety of active substances, its capacity to enhance the stability and usefulness of these ingredients, and its comparatively inexpensive cost in comparison to other encapsulation methods can all be credited to the increase. The market is divided into functional foods, dietary supplements, bakery products, confectionary products, beverages frozen products and dairy products, depending on the type of application. The demand for food-encapsulated dietary supplements is expected to increase, which will cause the market for dietary supplements to expand quickly during the anticipated period. Health-promoting ingredients can be effectively added to food using meals encapsulation technology without sacrificing their bioavailability or utility. The food encapsulating technique protects the nutritional supplements' healthy ingredients. Market expansion will be fuelled by the high demand for dietary supplements in developed nations like the US and Western Europe. In light of rising healthcare expenditures and the growing burden of lifestyle diseases, the paradigm change towards preventative health management practises is first driving the market for dietary supplements. The demand for dietary supplements including vitamins, minerals, Omega 3 fatty acids, enzymes, etc. is rising as consumers become more cognizant of their own health. Encapsulation is crucial in maintaining the taste, colour, preservation, and nutrition of the product in order to fulfil dietary needs for ingredients that are challenging to obtain from food. The market for supplements is expanding the quickest in Asia-Pacific. COVID-19 Impact: The COVID-19 pandemic is anticipated to have a significant impact on the market for food encapsulation because of supply chain disruptions. Proteins, lipids, emulsifiers, and polysaccharides are just a few of the formulations and raw materials that are actively used in the global industry. Two European countries that import a lot of raw materials from Asia and the Pacific are Germany and Poland. International border closures and trade restrictions have halted all imports and exports, which has interfered with the production process. Many small-scale, emerging food encapsulation product companies, including those in China and India, are found in the Asia Pacific region. These companies import raw materials from the neighbourhood before exporting the finished products to both domestic and international markets.

Major Companies present in the market: Cargill, Incorporated, Royal DSM N.V., Kerry Group plc, Ingredion Incorporated, Symrise AG, International Flavors & Fragrances (IFF), Sensient Technologies Corporation, Givaudan S.A., Royal FrieslandCampina N.V, Stepan Company Considered in this report • Geography: Global • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028 Aspects covered in this report • Global Food Encapsulation with its value and forecast along with its segments • Region-wise Food Encapsulation market analysis • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation Regions covered in the report: • North America • Europe • Asia-Pacific • South America • Middle-East & Africa By Core Phase • Vitamins • Minerals • Enzymes • Pro-biotic • Sweeteners • Organic Acids • Flavours & Essence • Colors • Preservatives • Essential Oils • Pre-biotic • Others By Shell Material • Polysaccharides • Proteins • Lipids • Emulsifiers • Others By Technology • Micro-encapsulation • Nano-encapsulation • Hybrid technology By Application • Functional Foods • Dietary Supplements • Bakery Products • Confectionary Products • Beverages • Frozen products • Dairy Products By Method • Physical Method • Chemical Method • Physicochemical Method The approach of the report: This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analysing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to Food Encapsulation industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.