Food encapsulation is a kind of packaging design to facilitate the preservation and storage of food in life; a product packaging bag is produced. Encapsulation of food is a process that entices the active ingredients or agents with a carrier material to improve the delivery of bioactive molecules and livings cells into food. Encapsulation is majorly done to improve the shelf life of the food by protecting the active agents from adverse environment conditions like oxygen, moisture, undesirable effects of life.
The global food encapsulation market expected to fuel the market growth at a tremendous CAGR in the forecast period from 2020-2027. Due to the full rise in demand for functional foods, people getting aware of healthy eating habits, emerging obesity among children, adults, and diabetes among the geriatric population have developed the demand for the adoption of food encapsulation.
Moreover, the degrading quality of food and drinks which people are consuming is making them conscious about their health due to increasing diseases and virus infections. Therefore, people generally demand nutrient-rich food. Moreover, the need for the convenience food has spurred owing to the busy working lifestyle of the people led them to opt for ready to eat food. Thus, fueled the market share for the global food encapsulation market.
Furthermore, with the rise in the disposable income of the consumer coupled with a busy lifestyle, people have started consuming ready-to-eat food during traveling, for day to day meals, many students living away from homes found it a convenient option for making food. Along with it, the durability, freshness, easy to cook, fewer ingredients features of ready to eat food have also propelled the demand for the food encapsulation.
Additionally, with the emerging frozen snacks market, rising dairy packet food consumption, meat is enchasing the food encapsulation market growth. Food encapsulation of dairy product, meat increases its shelf life and maintain its taste and freshness for the more extended time. Confectionary products like chewing gums, chocolates, and bakery products also use food encapsulation.
Changing eating patterns due to rising living standards and disposable income consumers are actively focusing on their food consumption. Thus, the demand for nutrition-rich food helps in fueling the need for the food encapsulation market.
The emerging technology has smoothened the functionality of daily life, and thus, the functional food is rising at peak. Doorstep delivery of food and other things also delivered at home without wasting time going outside, and several offers and discounts are also fueling the functional food market. To keep food fresh and the taste of the food remain the same food encapsulation helps in bolstering the demand for the industrial food market.
Based on shell material, the global food encapsulation market segmented into Polysaccharides, Lipids, Emulsifiers, and Others. The polysaccharides segment has dominated the market owing to polysaccharides are intoxicants, biodegradable, biocompatible. Among lipids and emulsifiers, polysaccharides widely used in food as a spray drying method is most feasible, economical, and flexibly used for the encapsulation of food. Most of the encapsulated food is prepared by spray-chilling, spray-dried, freeze-drying to maintain the taste and aroma of the food.
Based on the technology, the global food encapsulation market bifurcated into physical and chemical. The physical technology segment has bolstered the market share for the global food encapsulation market. The physical methods are cost-effective than chemical technology used for food encapsulation. As chemical processes will rise in the value of the food therefore physical technology is used to enhance the flavor, sustain the stability reaches the end-users, and continuous improvement in the process will improve the food encapsulation.
Based on the core phase, the global food encapsulation market segmented into Vitamins, Flavors & Essences, and Others. The vitamin segment has captured the market value of the worldwide food encapsulation market. It is owing to the abilities of vitamins that prevent and cure the food of various diseases such as high cholesterol, heart attack, skin problems, eye problem. Moreover, vitamins added to according to the size of the particles are useful in the success of vitamin enrichment.
Based on the Application, the global food encapsulation classified into functional Food, Bakery Food, Dairy Foods, and Convenient Food. The dairy food market segment expected to fuel the market share of the global food encapsulation market. Due to, minerals, enzymes, vitamins are the major constituents that are required to keep the freshness, the taste of the dairy food. With the emerging working population, millennials, are increasing the market share of the dairy food for their daily intake of the dairy product. Thus, dairy food is required to have food encapsulation, and this industry is emerging in the forecast period as well.
Based on geography, the global food encapsulation market segmented into North America, Europe, Asia Pacific, South America, and Middle East & Africa. The Asia Pacific region has dominated the demand for the food encapsulation market. Owing to rising disposable income and the fastest-growing functional and convenience food industry have propelled the need for the food encapsulation market. Many companies and manufacturers of functional food and dairy food have started small enterprises and delivering the products. Thus, it will boost the economy and further enhance the growth of global food encapsulation.
Companies such FrieslandCampina, DSM, Ingredion Incorporated, Kerry Group, Cargill, Lycored Group, Balchem Corporation, Firmenich Incorporated, BASF SE, International Flavors and Fragrances Inc., DuPont, Symrise AG, Sensient Technologies Corporation, Aveka Group, Advanced Bionutrition Corp, Encapsys, Tastetech Encapsulation Solutions, Sphera Encapsulation, Clextral, and Vitasquare and others are key players in the global food encapsulation market.
By Shell Material
By Core Phase