Global Food Encapsulation Market Size, Share, Opportunities, COVID 19 Impact, And Trends By Method (Spray-Drying, Fluid-bed Coating, Spray Chilling/Cooling, Coacervation, Extrusion), By Coating Material (Carbohydrate, Cellulose, Gum, Lipids, Protein), By Encapsulation Application (Flavouring Agents, Artificial Sweeteners, Preservatives, Colourants, Agents With Undesirable Flavours & Odours, Others), By Food Application (Functional Foods, Meat Applications, Bakery And Confectionary, Others), And By Geography- Forecasts From 2020 To 2025
Published:  Apr 2020 Report Code: KSI061613460 Pages: 111

The global food encapsulation market is projected to grow a CAGR of 7.01% to reach a market size of US$24.469 billion in 2025.Encapsulation is a method for covering an active compound through a protective wall material offering various benefits. These benefits include the protection of food active ingredient against chemical reactions or migration in food, and controlled delivery of bioactive compounds among others. The demand for the delivery of the right food components at the right time is fueling the market demand for encapsulation technology.  It has been predicted that the encapsulated bioactive components will be capable of improving nutritional characteristics with the development of novel approaches, also, the huge application of encapsulation lies in increasing the efficiency of functional foods and beverages, this is further providing an opportunity for the market to grow at a fast pace in the forecast period and in the upcoming years. The market is currently at a nascent stage and holds potential growth opportunities for encapsulated food in various end-user food applications. The growing popularity of functional foods and beverages with the changing living standards and changing dietary patterns of the individuals worldwide is driving the market demand in the forecast period and in the upcoming years.  This is due to urbanization and the increasing purchasing power of the consumers worldwide, with the growing disposable income. With continuous technological advancements in the food and beverage industry, the market is propelled to hold strong growth prospects in the forecast period.

Geographically, North America is projected to hold a significantly larger market share followed by the European region. The reason being the early adoption of technology and high standards of living which include the consumption of industrial food commodities rather than home-cooked meals. While the Asia Pacific region is estimated to be the fastest-growing with the increasing urbanization and rising purchasing power of the consumers leading to the consumption of industrial foods which include convenience food and beverages. Also, with the adoption of busy lifestyle consumers are preferring foods with high health benefits along with an enhanced shelf life. Furthermore, the shift from home-cooked traditional food consumption to the consumption of convenience-based industry prepared food products is further providing an opportunity for the market to grow in the upcoming years.

The shift from the traditional style of consuming food to the adoption of industrial food is propelling the market demand in the forecast period.

It has been observed, especially in the developing economies of the world that there is a shift from the adoption of convenient foods rather than traditional home-cooked meals. The fast-food consumption and the consumption of pre-cooked meals have become part of an individual’s day-to-day food habits. With the adoption of modern living conditions, a need for innovations has been realized in order to keep food fresh for longer hours of time. Hence, this is creating a high demand for technologies such as food encapsulation, further propagating the market growth in the forecast period. If noticed from an industrial point of view, it is quite easy and less-costlier for the transportation, storage, and handling of powders rather than hydrated food products. Hence, encapsulation reduces transportation costs providing convenience of handling as well. Encapsulation also provides protection of the food components at the time of storage or processing. Furthermore, encapsulation provides a controlled release of bioactive compounds at the time of cooking, thus, providing an exceptional approach for the maintenance of quality and nutritive status.

The presence of companies in food encapsulation is further augmenting the market growth in the forecast period with the growing consumer demand.

BASF, a leader in the supplying of microencapsulated polyunsaturated fatty acid (PUFA) powders for application in infant and maternal nutrition, fortification of food, and in dietary supplements is surging the market growth in the forecast period. The company’s Dry n-3® powders are offering an ultra-long shelf-life without the need for refrigeration. The uniqueness of the product is attributed to BASF encapsulation technology for the protection of the highly sensitive fatty acids form oxidation. Additionally, this provides an ideal handling characteristic for food industry and the consumer. The company makes use of a specific microencapsulation technology for protecting sensitive PUFA oil from oxidation, this can further limit the health benefits of the product. The encapsulated powder can be stored up to 3 years in their original packaging at ambient temperature, maximum 25 degrees Celsius. There is no degradation noticed of omega 3 fatty acids during longer period of time. This form of protection helps in safe blending and processing. Also, when compared with the conventional spray dried powders, these capsules do not break easily at the time of transportation, handling, and storage.  

The product delivers guaranteed freshness, also, Dry n-3® are thoroughly monitored right from the beginning, form the raw materials and suppliers, processing and to the finished goods. The production is carried out under strict manufacturing standards. BASF’s production site in Denmark operates under GMP and FSSC 22000. The labs are certified and carefully control the quality of these ingredients on the basis of European food and infant food requirements.

On the other hand, Balchem microencapsulates are tailored according to the specific application. The company’s fluid bed technology develops a coating system where particles are repeatedly propelled through a mist of atomized coating droplets. The multiple coating layers lead into a thin, but strong shell overt the active ingredient. These micro-encapsulated ingredients are further utilized for controlling food ingredient interaction within its environment, the extension of the shelf-life via the controlled release of active ingredients, reduction of moisture pick-up by the hygroscopic ingredients, masking of undesirable taste and flavour, and extended release of ingredient interaction. The company’s ingredient solution’s extensive encapsulation application includes food acidulants like citric, malic acid, and tartaric acid; salts such as sodium and potassium chloride; leavening bases like sodium and potassium bicarbonate; leavening acids; bakery mold inhibitors, and nutrients and pro-oxidants. The following are the products listed under specialty encapsulation line namely BakeShure® for bakery applications, ConfecShure® for candies, and MeatShure® for meat applications.

Global Food Encapsulation Market Scope:

Report Metric Details
 Market size value in 2025  US$24.469 billion
 Growth Rate  CAGR of 7.01% from 2019 to 2025
 Base year  2019
 Forecast period  2020–2025
 Forecast Unit (Value)  USD Billion
 Segments covered  Technology, Method, Coating Material, By Encapsulation Application, Food   Application, And Geography
 Regions covered  North America, South America, Europe, Middle East and Africa, Asia Pacific
 Companies covered  DSM, FrieslandCampina Kievit, Ingredion Incorporated and its Affiliates, Cargill,   Incorporated, Lycored Corp., Balchem Corporation, BASF SE, Symrise Group
 Customization scope  Free report customization with purchase

Segmentation:

  • By Technology
    • Microencapsulation
    • Hybridencapsulation
    • Nanoencapsulation
  • By Method
    • Spray-Drying
    • Fluid-bed Coating
    • Spray Chilling/Cooling
    • Coacervation
    • Extrusion
    • Others
  • By Coating Material
    • Carbohydrate
    • Cellulose
    • Gum
    • Lipids
    • Protein
    • Others
  • By Encapsulation Application
    • Vitamins
    • Enzymes
    • Flavouring Agents
    • Artificial Sweeteners
    • Preservatives
    • Colourants
    • Others
  • By Food Application
    • Functional Foods
    • Meat Applications
    • Bakery and Confectionary
    • Others
  • By Geography
    • North America
      • USA
      • Canada
      • Mexico
    • South America
      • Brazil
      • Argentina
      • Others
    • Europe
      • UK
      • Germany
      • France
      • Others
    • Middle East and Africa
      • UAE
      • Israel
      • Saudi Arabia
      • Others
    • Asia Pacific
      • Japan
      • China
      • India
      • Australia
      • Others

Frequently Asked Questions (FAQs)

Q1. What will be the global food encapsulation market size by 2025?
A1. The global food encapsulation market is projected to reach the market size of US$24.469 billion in 2025.
 
Q2. Which region holds the maximum market share of the food encapsulation market?
A2. North America is projected to hold a significantly larger market share followed by the European region.
 
Q3. What are the growth prospects for global food encapsulation market?
A3. Food encapsulation market is projected to grow a CAGR of 7.01% over the forecast period.
 
Q4. What factors are anticipated to drive the food encapsulation market growth?
A4. The shift from the traditional style of consuming food to the adoption of industrial food is propelling the market demand in the forecast period.
 
Q5. How is the global food encapsulation market segmented?
A5. The global food encapsulation market has been segmented by technology, method, coating material, encapsulation application, and geography. 
1. Introduction
1.1. Market Definition
1.2. Market Segmentation
 
2. Research Methodology
2.1. Research Data
2.2. Assumptions
 
3. Executive Summary
3.1. Research Highlights
 
4. Market Dynamics
4.1. Market Drivers
4.2. Market Restraints
4.3. Market Opportunities
4.4. Porters Five Forces Analysis
4.4.1. Bargaining Power of Suppliers
4.4.2. Bargaining Power of Buyers
4.4.3. Threat of New Entrants
4.4.4. Threat of Substitutes
4.4.5. Competitive Rivalry in the Industry
4.5. Industry Value Chain Analysis
 
5. Global Food Encapsulation Market Analysis, by Technology
5.1. Introduction
5.2. Microencapsulation
5.3. Hybridencapsulation
5.4. Nanoencapsulation
 
6. Global Food Encapsulation Market Analysis, by Method
6.1. Introduction
6.2. Spray-Drying
6.3. Fluid-bed Coating
6.4. Spray Chilling/Cooling
6.5. Coacervation
6.6. Extrusion
6.7. Others
 
7. Global Food Encapsulation Market Analysis, by Coating Material
7.1. Introduction
7.2. Carbohydrate
7.3. Cellulose
7.4. Gum
7.5. Lipids
7.6. Protein
7.7. Others
 
8. Global Food Encapsulation Market Analysis, by Encapsulation Application
8.1. Introduction
8.2. Vitamins
8.3. Enzymes
8.4. Flavouring Agents
8.5. Artificial Sweeteners
8.6. Preservatives
8.7. Colourants
8.8. Others
 
9. Global Food Encapsulation Market Analysis, by Food Application
9.1. Introduction
9.2. Functional Foods
9.3. Meat Applications
9.4. Bakery and Confectionary
9.5. Others
 
10. Global Food Encapsulation Market Analysis, by Geography
10.1. Introduction
10.2. North America
10.2.1. North America Food Encapsulation Market, By Technology, 2019 to 2025
10.2.2. North America Food Encapsulation Market, By Method, 2019 to 2025
10.2.3. North America Food Encapsulation Market, By Coating Material, 2019 to 2025
10.2.4. North America Food Encapsulation Market, By Encapsulation Application, 2019 to 2025
10.2.5. North America Food Encapsulation Market, By Food Application, 2019 to 2025
10.2.6. By Country
10.2.6.1. United States
10.2.6.2. Canada
10.2.6.3. Mexico
10.3. South America
10.3.1. South America Food Encapsulation Market, By Technology, 2019 to 2025
10.3.2. South America Food Encapsulation Market, By Method, 2019 to 2025
10.3.3. South America Food Encapsulation Market, By Coating Material, 2019 to 2025
10.3.4. South America Food Encapsulation Market, By Encapsulation Application, 2019 to 2025
10.3.5. South America Food Encapsulation Market, By Food Application, 2019 to 2025
10.3.6. By Country
10.3.6.1. Brazil
10.3.6.2. Argentina
10.3.6.3. Others
10.4. Europe
10.4.1. Europe Food Encapsulation Market, By Technology, 2019 to 2025
10.4.2. Europe Food Encapsulation Market, By Method, 2019 to 2025
10.4.3. Europe Food Encapsulation Market, By Coating Material, 2019 to 2025
10.4.4. Europe Food Encapsulation Market, By Encapsulation Application, 2019 to 2025
10.4.5. Europe Food Encapsulation Market, By Food Application, 2019 to 2025
10.4.6. By Country
10.4.6.1. UK
10.4.6.2. Germany
10.4.6.3. France
10.4.6.4. Others
10.5. Middle East and Africa
10.5.1. Middle East and Africa Food Encapsulation Market, By Technology, 2019 to 2025
10.5.2. Middle East and Africa Food Encapsulation Market, By Method, 2019 to 2025
10.5.3. Middle East and Africa Food Encapsulation Market, By Coating Material, 2019 to 2025
10.5.4. Middle East and Africa Food Encapsulation Market, By Encapsulation Application, 2019 to 2025
10.5.5. Middle East and Africa Food Encapsulation Market, By Food Application, 2019 to 2025
10.5.6. By Country
10.5.6.1. United Arab Emirates
10.5.6.2. Israel
10.5.6.3. Saudi Arabia
10.5.6.4. Others
10.6. Asia Pacific
10.6.1. Asia Pacific Food Encapsulation Market, By Technology, 2019 to 2025
10.6.2. Asia Pacific Food Encapsulation Market, By Method, 2019 to 2025
10.6.3. Asia Pacific Food Encapsulation Market, By Coating Material, 2019 to 2025
10.6.4. Asia Pacific Food Encapsulation Market, By Encapsulation Application, 2019 to 2025
10.6.5. Asia Pacific Food Encapsulation Market, By Food Application, 2019 to 2025
10.6.6. By Country
10.6.6.1. Japan
10.6.6.2. China
10.6.6.3. India
10.6.6.4. Australia
10.6.6.5. Others
 
11. Competitive Environment and Analysis
11.1. Major Players and Strategy Analysis
11.2. Emerging Players and Market Lucrativeness
11.3. Mergers, Acquisitions, Agreements, and Collaborations
11.4. Vendor Competitiveness Matrix
 
12. Company Profiles 
12.1. DSM
12.2. FrieslandCampina Kievit
12.3. Ingredion Incorporated and its Affiliates
12.4. Cargill, Incorporated
12.5. Lycored Corp.
12.6. Balchem Corporation
12.7. BASF SE
12.8. Symrise Group

DSM

FrieslandCampina Kievit

Ingredion Incorporated and its Affiliates

Cargill, Incorporated

Lycored Corp.

Balchem Corporation

BASF SE

Symrise Group

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