Market Research Report
Food Encapsulation Market by Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers), Core Phase (Vitamins, Probiotics, Flavors & Essences), Technology (Physical, Chemical & Physico-Chemical), & by Region - Global Forecasts to 2021
|Published by||MarketsandMarkets||Product code||243977|
|Published||Content info||170 Pages
|Food Encapsulation Market by Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers), Core Phase (Vitamins, Probiotics, Flavors & Essences), Technology (Physical, Chemical & Physico-Chemical), & by Region - Global Forecasts to 2021|
|Published: July 12, 2016||Content info: 170 Pages||
The food encapsulation market projected to reach USD 41.74 billion by 2021, at a CAGR of around 6.0% from 2016. The market is driven by its increasing consumption of functional foods, growing demand for convenience foods, and increasing product appeal by improvising taste, flavor, and color. The innovative food encapsulation technologies enabling market penetration, consumers' inclination toward fortified foods, and adoption of encapsulation in niche applications also set to drive this market.
On the basis of technology, the food encapsulation market was led by the physical process, followed by physico-chemical and chemical processes. The physical process is a widely used technology which includes techniques such as atomization (spray drying, spray chilling, spinning disk), extrusion, fluid bed techniques, and others. This market is projected to grow at a CAGR of 6.2% from 2016 to 2021.
Of all the shell materials used for food encapsulation, emulsifiers and lipids are applied as advanced encapsulation techniques such as micro- & nano-encapsulations. For all the food production, the choice of emulsifier is a key to achieve desired textural and sensory properties. The most important aspect of emulsion preparation is the composition and design of the interface which will play a significant role in the stabilization and breakdown of the emulsion structure. For instance, gelatin is an encapsulated emulsion-based gel used as a nutritional supplement which is a high molecular weight biopolymer type.
The market for food industrial application accounted for a cumulative share of about 35% in India. The food encapsulation market in India is fragmented as there are a large number of local players in this industry. The small-scale manufacturing companies in the country are procuring the technology from the other nations as a part of its cost-control strategy. Global players contribute to a good percentage of the food encapsulation market.
China is one of the largest machinery-manufacturing markets in the world. Out of the Chinese heavy machinery manufacturers, 45% are listed to invest heavily in the R&D for advanced technology along with the extended incentives and support from the government over the coming five years. Hence, the food encapsulation market in this country is projected to grow with a higher CAGR.
The leading players in the food encapsulation market are Cargill, Incorporated (U.S.), FrieslandCampina Kievit (The Netherlands), Royal DSM (The Netherlands), Kerry Group (Ireland), and Ingredion Incorporated (U.S.). The other players include Firmenich Inc. (Switzerland), Lycored Ltd. (Israel), International Flavors & Fragrances (U.S.), Symrise AG (Germany), Sensient Technologies (U.S.), Balchem Corporation (U.S.), National Enzyme Company (U.S.), and Aveka Group (U.S.).