Market Research Report - 243977
Food Encapsulation Market by Shell Material (polysaccharides, proteins, lipids, and emulsifiers), Technology (physical, physio-chemical and chemical), Core phase, and by Application - Global Trends & Forecast to 2020
|Published||Content info||204 Pages|
|Food Encapsulation Market by Shell Material (polysaccharides, proteins, lipids, and emulsifiers), Technology (physical, physio-chemical and chemical), Core phase, and by Application - Global Trends & Forecast to 2020|
|Published: July 22, 2015||Content info: 204 Pages||
The global food encapsulating technology is dominated by North America. The market in the Asia-Pacific region is projected to grow at a CAGR of 7.0% from 2015 to 2020. Developments in food industries such as bakery & confectionery, functional foods, and the growing demand for convenience food products in the Asia-Pacific region drive the food encapsulation technology market. Industrial applications and technology of food encapsulation are changing rapidly in the Asia-Pacific countries, especially India. The R&D investments by the major players to advance the technologies in food encapsulation is one of the development factor in this sector. Physic-chemical processes such as coacervation methods and liposomes are found to be the fastest growing methods in the micro-encapsulation of food ingredients. Polysaccharides which include hydrocolloids cover the largest segment of food encapsulation in shell material market.
Innovations in micro-encapsulation to meet the desired properties in the food material have been adding the value to this technology. This in turn is enhancing the developments in the product formulations of end products. Various improvements in fortified foods, food supplements, nutritional beverages, nutrition bars, and probiotics have taken place in the recent years.
Various active ingredients that can be encapsulated are vitamins, minerals, flavors, colorants, essential oils, organic acids, probiotics, prebiotics, and preservatives. Therefore, every characteristic of food additive can be retained, and released in a timely manner at a required phase by the process of encapsulation. It also forbids the oxidation and unnecessary reaction of the active material with the food medium in which the additives are added.
The food encapsulation market was dominated by Cargill Incorporated (U.S.), Ingredion Inc. (U.S.), Friesladn Campina (the Netherlands), Kerry Group (Ireland), and Royal DSM (the Netherlands) with respect to their developments in the past few years. These companies accounted for a cumulative share of about 55% in the market. Other players include companies such as Symrise AG (Germany), Firmenich SA (Switzerland), Balchem Corporation (U.S.), Lycored Group (Israel), Sensient Technologies (U.S.), and Aveka Group (U.S.).
The segments of the food encapsulation market considered for this study include shell material & technology, core phase, application, raw materials, functions application, and region. All growth parameters in individual segments have been considered. North America dominated the global food encapsulation technology market in 2014.
FOOD ENCAPSULATION 44
FOODS FUEL THE GROWTH OF VITAMINS 97
CONVENIENCE FOODS 113
*Details on company at a glance, recent financials, products & services, strategies & insights, & recent developments might not be captured in case of unlisted companies.