Food encapsulation is used to sustain the release of flavours of ingredient and is widely used across pharmaceuticals, food, textile personal care, chemical, and other industries. Food encapsulation enhances the taste of the food products, increases shelf-life, and quality of the food. Its prime function is to mask and protect the quality of the food product. In the chemical industry, it is used to develop the solvents and in the pharmaceutical industry, it is used to increase the flexibility of drug delivery while maintaining regulatory demands. Across the textile industry, it is used to improvise the release of fragrances, repel the insects and microbial formation.
Food encapsulation market was valued at US$ 6.8 Billion in 2021 in terms of revenue, exhibiting a CAGR of 7.5% during the forecast period (2022 to 2030).
Drivers
Increasing research and development for new processing of food encapsulation technologies is propelling the market growth of encapsulation technologies across various end-use industries. Moreover, companies are also investing in the field of nanotechnology, and food chemistry & formulation to cater to the rising demand for nutritional, infant nutrition products, and sports beverages products in the food industry. This is projected to drive the market growth.
Growing demand for natural flavors and clean label products is expected to propel the market growth of food encapsulation. Rising focus of manufacturer over safety, natural origin, high quality, and long shelf life coupled with the increasing demand for fortified and convenience food due to the hectic lifestyle of the population is further projected to foster the growth of food encapsulation market over the forecast timeframe.
The impact of the COVID-19 pandemic on the food encapsulation market is projected to be significant due to supply chain disruptions. The global market is highly dependent on various raw materials and formulations such as polysaccharides, proteins, lipids, and emulsifiers. However, this trend is changing and food encapsulation market is again coming back on track.
Regionally, Asia-pacific dominated the global food encapsulation market in 2021, reporting 32% market share in terms of revenue, followed by Europe and North America, respectively.
Figure 1. Global Food Encapsulation Market Value Share (%), By Region, 2021
Market Restraints
Additional costs incurred during production are projected to hamper the market growth of food encapsulation. The high cost of production is a major concern among manufacturer and this is expected to restrict the adoption of food encapsulation. This, in turn, is projected to restrict the market growth of food encapsulation.
Issues associated with the stability of encapsulates due to fluctuation in the supply of ingredients across the food industry is expected to propel the market growth of food encapsulation. Strict regulations regarding food processors and thus, compliance with these regulations is another major concern. This is expected to hinder the market growth of food encapsulates over the forecast period.
| Report Coverage | Details | ||
|---|---|---|---|
| Base Year: | 2021 | Market Size in 2021: | US$ 6.8 Bn |
| Historical Data for: | 2017-2020 | Estimated Year: | 2022 |
| Forecast Period 2022 to 2030 CAGR: | 7.5% | Forecast Period: | 2022-2030 |
| Geographies covered: |
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| Segments covered: |
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| Companies covered: |
TasteTech Ltd., Givaudan SA ADR, Sensient Technologies Corporation, Balchem Corporation, International Flavors & Fragrances Inc., BASF SE (ADR), Symrise AG, Appvion, Inc., AVEKA Group, Firmenich International SA, and Koninklijke DSM N.V. |
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| Restraints & Challenges: |
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Market Trends
Rising investment by major players in the encapsulation technology in order to expand their presence is expected to accelerate the market growth of food encapsulation. The rising trend of carbohydrate-based matrix encapsulation is due to their wide usage across applications such as confectionery and functional food products that are expected to foster market growth. Pectin and starch are commonly used carbohydrates in the food industry. Hence, carbohydrate-based matrix capsulation is gaining popularity and this will favor the market growth over the forecast period.
Figure 2. Global Food Encapsulation Market Value Share (%), By Wall Material, 2021
On the basis of wall material, carbohydrates dominated the global food encapsulation market in 2021 with around 66% of market share in terms of revenue, followed by proteins and lipids & waxes, respectively.
Recent Developments
Competitive Section
Key players operating in the global food encapsulation market include TasteTech Ltd., Givaudan SA ADR, Sensient Technologies Corporation, Balchem Corporation, International Flavors & Fragrances Inc., BASF SE (ADR), Symrise AG, Appvion, Inc., AVEKA Group, Firmenich International SA, and Koninklijke DSM N.V.
Food Encapsulation is a type of advanced technology which is used to stabilize food ingredients for allowing better flavor retention and removal of bad taste from food product. Players in food and beverages industry face challenges to maintain flavor, colors and nutrition of food product and their preservation. Food encapsulation allows easy coating of food ingredients and particles such as fats, flavors as well as whole ingredients such as nuts, dried fruits and raisins.
Market Dynamics
The global food encapsulation market has witnessed significant growth in recent past years, owing to the rising health awareness among consumers across the globe. Shifting consumer preferences for organic, healthy and convenient food products which is fuelling the demand for food encapsulation technology in food & beverages industry. Rising trend of ready-to-eat foods require considerable shelf life and should maintain flavors and color of the food.
On the basis of core material, global food encapsulation market is segmented into flavoring agents, acids, bases & buffers, lipids, enzymes and microorganisms, amino acids and peptides, vitamins and minerals, antioxidants, and others. Food encapsulation finds its application in dietary supplements, functional food, bakery products, confectionery, beverages, frozen products, animal nutrition, dairy products, and others.
Food encapsulation technology can limit degradation or loss of flavor during various product processes and storage. Food encapsulation techniques can also provide functional properties such as a controlled release of aromatic molecules in a given environment such as water (if flavored tea), mouth (solid food: candy, toothpaste) and spray. Increasing demand for natural flavors and clean label products is a key concern for manufacturers. This has led to the development of novel products to cater to the specific needs of consumers such as high quality, safety, natural origin, long shelf life and pleasant appearance with an effective after-taste.
Key features of the study:
Detailed Segmentation:
“*” marked represents similar segmentation in other categories in the respective section
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