The technologies related to controlled releases of substances and encapsulation have already been at the forefront due to technology advancements that have been pioneered by pharmaceutical organizations which stemmed from increasing incidences of patient noncompliance and concern thereof; the need to prolong and reinforce the market monopoly of new drugs as provisioned by international patent laws among others and the requirement of swift improvement in strategies pertaining to drug development that targets specific organs and cells. Nevertheless, the integration of this technology in the food and beverage industry is of recent phenomenon thus paving the way for presently pharmaceutical companies thriving food encapsulation market.
Food encapsulation technologies have been primarily designed to prevent the actives from undergoing unwanted interaction concomitantly enhancing their functionality and bioavailability as well as their functionality. The additional rationale for the integration of encapsulation technology is ensuring adequate administration of heat- or oxidation-labile health actives, as well as ensuring their delivery at a predetermined rate to a target site. Bakery, beverages, breakfast cereals, confections, dairy products, packaging, among others are few of the areas of application of food encapsulation systems. The main objective is to incorporate high levels of nutrients in food and beverage products Viz. calcium, vitamins, or polyunsaturated fatty acids which otherwise would result in an undesirable sensorial experience such as oxidized or medicinal taste as well as grittiness, simultaneously retaining the desired taste and flavor and sometimes enhancing the same as well. Factors like innovations in microencapsulation technologies for protecting or delaying the release of antimicrobials, enzymes, health ingredients, leavening agents, as well as sweeteners have led to a healthy market share of bakery applications of the food encapsulations market.
Additional demand-side factors are inclusive of increased demand for functional food and beverage whereby the new generation of consumers can have their share of fill concomitantly addressing their need for adhering to a healthy diet. Urbanization too has resulted in a shift in traditional dietary trend s leading to an upswing in convenience snacking, and ready-to-eat food which saves a lot of time when compared to cooking, among others. Besides the government regulations like that of banning of the use of antibiotics as animal growth promoters in the European Union; increased public concern about the use of chemicals in livestock feed which has led to the adoption of essential oils as effective growth promoters in cattle are slated to reinforce upward food encapsulations market trend. This is mainly because essential oils are sensitive materials that can easily degrade under the action of light, moderate temperatures, and oxygen. Another area of application is that of functional beverages that are expected to reach stratospheric heights due to growing health consciousness which is being substantiated by the hydration and nutrition claims by sports nutrient beverages. At the same time, appealing sensorial appeal ensures brand loyalty. For example, in November 2019, it was reported that Glanbia plc had reportedlyintroduced a new beverage solution CreaBev™ which features then patent-pending encapsulation technology, facilitating enhanced solubility and stable creatine monohydrate. Certain additional market developments related to food encapsulation during the past few years which reaffirm the upward trajectory of the Food Encapsulation Market are as follows:
January 2018 – Product incorporating nanoencapsulation technology launched
A Vancouver based premium functional food and beverage company called Phivida (CNSX: VIDA) that engages in the integration of plant nutrition and natural ingredients, in the form of organic active hemp extract into a variety of clinical products and food and beverage products for everyday health, had reportedly launched its flagship line of beverages infused with high-performance Nano-CBD which is nanoencapsulated-cannabidiol targeted for the U.S. athletic and sports medicine market. This rage of product is designed to enhance the physical, mental performance of athletes, fitness professionals as well as health-conscious consumers.
May 2018 – Product incorporating microencapsulation technology launched
The Australian based Bega Cheese’s (ASX: BGA) health and ingredient arm Bega Bionutrients, had reputedly launched a novel form of microencapsulated infant formula ingredient lactoferrin – Inferrin that was developed in collaboration with the University of Queensland and the Australian encapsulation firm Progel by utilizing the latter’s patented microencapsulation technology to produce lactoferrin encapsulated in common food-grade materials. It was also reported that the format was designed with the rationale of delivering lactoferrin's benefits to the small intestine where most of the absorption activity occurs by extending its protection through microencapsulation technology to prevent premature degradation.
May 2018 – Partnership for delivery format development
Algatech LTD which is based out of Israel and is known for manufacturing astaxanthin had reportedly partnered with Sphera Encapsulation that is headquartered in Italy which is known for its encapsulation technology to facilitate the development of innovative delivery formats for ingredients derived from microalgae through the combination of both firm’s knowledge and expertise. It was also reported that the first product that was slated to launch within a few months of this partnership agreement was Algatech’s all-natural astaxanthin brand called AstaPure that has a neutral taste and is colorless and odorless as well as easily water-soluble.
October 2018 – Launch of new microencapsulation technology for flavoring and sweetening applications
the UK based company that is at the forefront of microencapsulation technology, and is known for the manufacturing of controlled release flavorings and ingredients called TasteTech Ltd had reportedly launched a Gum Kit with the rationale for aiding chewing gum manufacturers to create longer-lasting chewing gum. This innovative microencapsulation technology for chewing gum demonstrates the benefits of using TasteTech matrix particle technology within sugar-free chewing gum formulations.
November 2019 – Fat encapsulationtechnology launch announcement
The world’s leading flavor and fragrance company Givaudan (SIX: GIVN) had been reported to unveil what it had described as a breakthrough fat encapsulation technology that reportedly helps minimize up to 75% of the fat content and 30% of the calories in meat substitutes in comparison with market products contemporary during the time of the announcement. Moreover, according to the organization, the technology would not only extend to the advantage of enhanced authenticity along with an impression derived from flavor stabilization but also would improve a product’s nutritional value.