|Status : Published||Published On : Dec, 2021||Report Code : VRFB11016||Industry : Food & Beverage||Available Format :||Page : 300|
The global food encapsulation market is expected to grow from UAD 10.4 billion in 2021 to USD 16.1 billion by 2027, registering a CAGR of 8.1% during the projected period 2021-2027. Food encapsulation is the process to cover individual ingredient particles with a coating to protect them from a wide range of environmental factors like water, oxygen, and light and avoid any reaction on the core phase.
Furthermore, the growth in demand for natural flavors and clean label products is a major concern for manufacturers, resulting in the advancement of new products that cater to the specific needs of consumers like the uniform taste, time-release taste, and smell and color, long shelf life, enhances the taste and act as a shield against harsh conditions like heat during the production of the finished product. Factors attributing to the growth of the food encapsulation market are the increased awareness about health, the mounting demand for convenience and fortified food, busy routines, continuous technological development, and increased investment in the food preservation industry will boost the market during the forecast period.
The COVID-19 outbreak has a significant impact on the food encapsulation market owing to disruption in the supply chain as the food encapsulation market is highly dependent on raw materials and formulations like proteins, lipids, polysaccharides, etc. Owing to closure of international borders and trade barriers has resulted in the stoppage of imports and exports, resulting in an adverse impact on the food encapsulation market. However, there is an increase in the development of food and dietary supplements owing to health benefits to prevent COVID-19 infection.
Insight by Type
Based on type, the global encapsulation market is segregated into microencapsulation, nanoencapsulation, hybrid technology, and macro encapsulation. The microencapsulation segment dominates the food encapsulation market as it increases the quality of ingredients in food products., Thus protecting it from the external environment and acting as a shield for the core ingredients to interact with other ingredients during the entire process of food products. Moreover, it covers the unwanted taste of nutrients like minerals and allows the production of nutrient-fortified foods with necessary sensory properties. Different techniques used for microencapsulation like spray drying, spray chilling, freeze-drying, fluid bed cooling, liposome entrapment, emulsion, polymerization, and conservation, etc.
Insight by Shell Material
Based on shell material, the global food encapsulation market is divided into polysaccharides, proteins, lipids, emulsifiers, and others. The Polysaccharides segment is anticipated to witness the largest market share during the forecast period as they are easily chemically adjustable and offer several textures and viscosities. Polysaccharides are the building blocks for delivery systems as it has huge molecular structure ad entrap bioactive, resulting in wide acceptance as an inexpensive and safe shell material for encapsulation. There are several types of polysaccharides available in markets like methylcellulose and hydroxypropyl methylcellulose that have superior film, forming ability, enhanced chemical stability for improved stabilization and protection.
Insight by Application
Based on application, the global food encapsulation market is segregated into dietary supplements, functional food products, bakery products, confectionery, beverages, frozen products, dairy products, and others. The dietary supplements have significant growth during the forecast period owing to preventive health management practices, mounting burden of lifestyle diseases. Dietary supplements like vitamins, minerals, Omega 3, enzymes, etc. are growing tremendously due to the increasing health consciousness among consumers. The ingredients which are difficult to get via food, can be taken through supplements and meet the dietary requirements, thus encapsulation plays an important role and maintains taste, color, preservation, and provides nutrition to the product.
Insight by Method
Based on method, the global food encapsulation market is divided into physical processes and chemical processes. The physical process is sub-divided into atomization which includes spraying drying, spray chilling, spinning disk, and fluid bed which includes extrusion and others (freeze-drying, pan coating, and electro-spraying). The chemical process includes polymerization, sol-gel method, physicochemical, co-acervation, evaporation-solvent diffusion, layer-by-layer encapsulation, cyclodextrins, liposomes, and other physicochemical methods (co-crystallization and micelles). The atomization process is a widely adopted process for food ingredients encapsulation. Owing to the benefits associated with it i.e., the possibility to employ a wide range of encapsulating agents, accessibility of large equipment having large-scale production, increased efficiency, and less transport, storage, and process costs.
Insight by Core Phase
Based on the core phase, the global encapsulation market is divided into vitamins, organic acids, minerals, enzymes, flavors & essences, preservatives, sweeteners, colors, prebiotics, probiotics, essential oils, and others. The vitamins are further sub-divided into fat-soluble vitamins which include Vitamin A, Vitamin D, Vitamin E, and Vitamin K, and water-soluble vitamins which include Vitamin B Complex and Vitamin C. Organic acids are further subdivided into citric acid, lactic acid, fumaric acid, malic acid, and others. The rising demand for fat-soluble vitamins in the food & beverage industry will propel the growth of the food encapsulation market as encapsulation will increase the bioavailability of ingredients and will release them at the required time.
The probiotics segment is anticipated to have a high CAGR during the forecast period as it offers health benefits like prevention from diarrhea among children, increases nutrient bioavailability and lactose intolerance, enhances immunity levels by regulating lymphocytes and antibodies, and help in the prevention of cancer.
The main aspects of improved heat & oxidative resistance, enhancement of end-product quality, and helps in providing flavors and odor masking along with the delivery of the specified levels of nutrients are the key trends in the global food encapsulation market.
The rising demand for encapsulated sweeteners in confectionery products, encapsulated flavors, and colors in the convenience food sector, surging investment in the food preservation industry, increased demand for food with disease prevention benefits will drive the growth of the food encapsulation market. Moreover, the food & beverage industry adopts encapsulating techniques to uphold color, taste, nutritional value of food products, and long shelf-life. In addition, the rising health awareness among consumers, rising demand for packaged food, changing lifestyle, and increased application of food encapsulation in various industries like meat, poultry, beverages, and seafood are anticipated to boost the global market growth. Nevertheless, the benefits associated with encapsulation like the controlled release of ingredients at a specific temperature or at a required time after consumption will propel the business expansion of the global food encapsulation market.
The difficulty in maintaining the stability of food during processing and packaging, the size of the capsule, high cost associated with food encapsulation technologies will create challenges for the growth of the food encapsulation market. Moreover, lack of commercialization in the European market as there is no particular legislation that may hamper the growth of the food encapsulation market.
The technological development to bridge gaps in the food industry and to provide controlled delivery and release systems will create promising opportunities in the food encapsulation market.
The Asia Pacific will witness the fastest-growing region in the food encapsulation industry due to the increased disposable income, rising adoption of encapsulated flavors and color in the food & beverage industry, and the robust growth of food processing companies.
North America dominates the food encapsulation market and is witnessing sluggish growth owing to the saturated end-products market. Moreover, the presence of industry players, rising demand for functional food products, packaged products, and nutraceutical products, and product innovation related to quality, application, and product development will boost the growth of the food encapsulation market in the region. Europe is anticipated to witness steady growth during 2021-2027 due to technological development in the processed food industry in the region.
The presence of MNC food ingredient manufacturers and local producers makes the global food encapsulation market highly competitive. In addition, food and beverage manufacturers tend to introduce encapsulation into a variety of products due to their competitive advantage. The industry players are expanding their production capacity and adopting growth strategies like product launches, mergers, licensing, acquisitions, and collaborations so as to have a competitive edge in the market.
Dupont Tyvek helps in protecting food quality and increases shelf life via adopting active and intelligent packaging. They are developing innovative solutions to protect the perishables and reduce spoilage of food via wrapping, bagging, covering, encapsulating, interleaving, and protecting.
FrieslandCampina Kievit is a recognized professional in emulsifying, spray drying, micro-encapsulation, and agglomeration. By using the latest micro-encapsulation technology, they are able to turn liquid into powder and tailor its characteristics.
In August 2021, International Flavors & Fragrances Inc. (IFF) will expand its CAPLOCK production line at the European Center of Excellence for Flavor Delivery Systems and Encapsulation in Haverhill, UK. The enhanced capacity will increase the company’s strategic investment to approximately USD 10 million.
Some of the key players operating in the food encapsulation market: Cargill, Incorporated, BASF SE, ADVANCED BIONUTRITION CORP, Dupont, FrieslandCampina Kievit, International Flavors & Fragrances Inc., Kerry, DSM, Balchem Inc., and Neptune Wellness Solutions, Inc.
Source: VynZ Research