Press Releases

The global food encapsulation market is expected to witness a CAGR of 8.1% during the forecast period 2025-30. Food encapsulation is the process of incorporating ingredients into foods and acting as a protective shell against harsh conditions around the flavor ingredients, bioactive ingredients, etc. Thus, allowing food ingredients to retain flavor, remove bad taste, enhance shelf life, and stabilize food ingredients in their original form. Moreover, effective in decreasing degradation or loss of flavor over the entire process and storage of food products. Food encapsulation offers benefits like controlled release according to time and temperature, enhancing heat, and oxidative resistance to food products.  The increasing demand for processed and packaged food will lead to the preference for convenient and healthy food products and increased standard of living will lead to health consciousness that increases the demand for effective and enhanced nutrient uptake products, resulting in the growth of the food encapsulation market. Nevertheless, the continuous investment owing to the rising demand for food will help in solving health problems and the elderly population, resulting in the growth of the food encapsulation market.  

BASF SE has strengthened its global production footprint for enzymes by agreeing with Sandoz GmbH to invest at the Kundl/Schaftenau Campus in Austria.

The COVID-19 pandemic has an impact on the food encapsulation market as companies who are dealing with functional food ingredients, fortified food, frozen food have started establishing their regional production, investing in R&D, and optimizing the supply chain to distribute raw materials.

Browse 53 market data Tables and 35 Figures spread through 300 Pages and in-depth TOC on " Food Encapsulation Market by Type (Microencapsulation, Nanoencapsulation, Hybrid Technology, and Macro Encapsulation), by Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers, and Others), by Application (Dietary Supplements, Functional Food Products, Bakery Products, Confectionery, Beverages, Frozen Products, Dairy Products, and Others), by Method (Physical Processes (Atomization and Fluid Bed) and Chemical Processes(Polymerization, Sol-Gel Method, Physicochemical, Co-Acervation, Evaporation-Solvent Diffusion, Layer-By-Layer Encapsulation, Cyclodextrins, Liposomes, and Other Physicochemical Methods (Co-Crystallization and Micelles))) by Core Phase (Vitamins (Fat-Soluble Vitamins and Water-Soluble Vitamins), Organic Acids (Citric Acid, Lactic Acid, Fumaric Acid, Malic Acid, and Others), Minerals, Enzymes, Flavors & Essences, Preservatives, Sweeteners, Colors, Prebiotics, Probiotics, Essential Oils, and Others)), and Region - Global Forecast to 2030"

By type, the hybrid encapsulation is projected to witness highest CAGR during the forecast period.

Based on type, the global encapsulation market is segregated into microencapsulation, nanoencapsulation, hybrid technology, and macro encapsulation. Hybrid encapsulation is anticipated to have a high CAGR as it is a developing field that will develop functional food products. Hybrid encapsulation will improve the stability and bioactivity to target health benefits in functional food products like vitamins, essential oils, antioxidants, antimicrobials, and flavors. It is used in diverse applications i.e., in essential oils && nutrients, antimicrobials, probiotics, and antioxidants.

Global Food Encapsulation Market Segmentation and Key Players

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“Asia-Pacific is anticipated to contribute to be the fastest growing regional market during 2021-2027.”

Asia-Pacific is expected to witness the fastest growing market owing to the booming food industry, increased urbanization, and rising disposable income among consumers in the food encapsulation market. Moreover, the rising demand for processed foods, improved living standards, especially in emerging economies like China and India will fuel the growth of the food encapsulation market.

Some of the major players in the global food encapsulation market include Cargill, Incorporated, BASF SE, ADVANCED BIONUTRITION CORP, Dupont, FrieslandCampina Kievit, International Flavors & Fragrances Inc., Kerry, DSM, Balchem Inc., and Neptune Wellness Solutions, Inc.

Global Food Encapsulation Market Coverage

Type Insight and Forecast 2025-2030

• Microencapsulation
• Nanoencapsulation
• Hybrid Technology
• Macro Encapsulation

Shell Material Insight and Forecast 2025-2030

• Polysaccharides
• Proteins
• Lipids
• Emulsifiers
• Others

Application Insight and Forecast 2025-2030

• Dietary Supplements
• Functional Food Products
• Bakery Products
• Confectionery
• Beverages
• Frozen Products
• Dairy Products
• Others

Method Insight and Forecast 2025-2030

• Physical Processes
  • Atomization
  • Fluid Bed
• Chemical Processes
  • Polymerization
  • Sol-Gel Method
  • Physicochemical
  • Co-Acervation
  • Evaporation-Solvent Diffusion
  • Layer-By-Layer Encapsulation
  • Cyclodextrins
  • Liposomes
  • Other Physicochemical Methods (Co-Crystallization and Micelles)

Core Phase Insight and Forecast 2025-2030

• Vitamins
  • Fat-Soluble Vitamins
  • Water-Soluble Vitamins
• Organic Acids
  • Citric Acid
  • Lactic Acid
  • Fumaric Acid
  • Malic Acid
  • Others
• Minerals
• Enzymes
• Flavors & Essences
• Preservatives
• Sweeteners
• Colors
• Prebiotics
• Probiotics
• Essential Oils
• Others

Geographical Segmentation

Food Encapsulation Market by Region

North America

• By Type
• By Shell Material
• By Application
• By Method
• By Core Phase
• By Country – U.S., Canada, and Mexico

Europe

• By Type
• By Shell Material
• By Application
• By Method
• By Core Phase
• By Country – Germany, U.K., France, Italy, Spain, Russia, and Rest of Europe

Asia-Pacific (APAC)

• By Type
• By Shell Material
• By Application
• By Method
• By Core Phase
• By Country – China, Japan, India, South Korea, and Rest of Asia-Pacific

Rest of the World (RoW)

• By Type
• By Shell Material
• By Application
• By Method
• By Core Phase
• By Country – Brazil, Saudi Arabia, South Africa, U.A.E., and Other Countries