Global Food Encapsulation Market is estimated to be valued at US$ 6.8 Billion in 2021, according to the Global Food Encapsulation Market Report, by Application (Dietary Supplements, Functional Food, Bakery Products, Confectionery, Beverages, Frozen Products, Animal Nutrition, Dairy Products, Others), by Technology (Physical (Emulsification, Spray Drying, Spray Chilling/Cooling, Fluidised-bed Coating, Centrifugal Extrusion, Others), Chemical (Coacervation, Freeze Drying, Supercritical Fluid Technique, Nanoprecipitation, Liposomes, Others)), by Core Material (Flavoring Agents, Acids, Bases, and Buffers, Lipids, Enzymes & Microorganisms, Amino Acids & Peptides, Vitamins & Minerals, Antioxidants, Others (Artificial Sweeteners, and Leavening Agents)), by Wall Material (Carbohydrates, Proteins, Lipids & Waxes), and by Region (North America, Latin America, Europe, Asia Pacific, Middle East & Africa), published by Coherent Market Insights.
Global food encapsulation market was valued at US$ 6.8 Billion in 2021. Food encapsulation market is expected to register a CAGR of 7.5% over the forecast period (2022–2030), to reach US$ 13.1 Billion by 2030. Food encapsulation is an advanced technology used to cover individual food ingredients with a coating in order to provide against a broad range of environmental factors. In this process, the ingredient is wrapped with a protective shell around a core of flavor products. It is basically done to provide uniform taste, coloring, improve taste, protect against harsh conditions and increase shelf-life of the product. Food encapsulation technology reduces the chance of degradation or loss of flavor &taste during production processes and storage. This technology is widely used in the chewing gums, candies, chocolates and bakery products for encapsulating sweeteners. Personal care, chemical, food, pharmaceuticals, and textile are some of major end-user of food encapsulation.
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.
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https://www.coherentmarketinsights.com/market-insight/food-encapsulation-market-3673
Browse 45 market data tables* and 30 figures* on "Global Food Encapsulation Market” - Forecast to 2030.
Key Trends and Analysis of the Food Encapsulation Market:
- Increasing focus of manufacturers to introduce innovation in encapsulation technology is expected to augment the market growth. The growing popularity of protein-based encapsulation which provides numerous benefits regarding the sensory impact of microcapsules in the finished product. This trend is expected to accelerate market growth. Moreover, rising encapsulation of probiotics in whey protein gel products is increasing storage and processing. This is projected to propel the demand for the protein-based matrix which in turn boosting the market growth.
Key Takeaways of the Food Encapsulation Market:
- On the basis of core material, vitamins & minerals dominated the global food encapsulation market in 2021 with around 40% of market share in terms of revenue, followed by flavoring agents and acids, bases & buffers, respectively.
- In April 2021, BASF SE did an agreement with Sandoz GmbH, a subsidiary of Novartis, to invest at the Kundl/Schaftenau Campus in Austria. This agreement enables BASF SE to further develop its production footprint for enzymes and biotechnology products.
- New product launches, merger & acquisitions, strategic partnership expansion, and research & development for the food encapsulation are key strategies adopted by players in the global food encapsulation market. For instance, in May 2021, Kerry, a food encapsulation company announced that it will develop a purpose-built food technology and innovation center of excellence in Queensland, Australia.
