The global food encapsulation market was valued at USD 9.46 billion in 2020 and is projected to grow at a CAGR of 7.9% during the forecast period. Factors driving the growth of the food encapsulation market include growing use of encapsulated flavors in the food and beverage industry, improved shelf-life stability and increasing demand for processed & packaged food.
Encapsulation is a procedure where a continuous thin coating is formed around solid particles, liquid droplets, or gas cells that are fully contained within the capsule wall. In particular, food processing encapsulation is directly related to the coating of minute particles of ingredients, as well as whole ingredients, by microencapsulation and macrocoating techniques, respectively. Encapsulation is a topic of interest in a wide range of scientific and industrial areas, varying from pharmaceutics to agriculture and from pesticides to enzymes. Although the technology of encapsulation and controlled release is undoubtedly the most developed in the area of drug delivery systems, it has also revolutionized the food and fragrance industries.
Regionally, North America accounted for the largest market share of the global food encapsulation market attributable to high consumer spending for value-added products. Leading players of the global food encapsulation market include Cargill Incorporated, International Flavors & Fragrances Inc. (IFF), DSM, Symrise AG, Firmenich, Friesland Campina, Givaudan, Lycored Group, Kerry Group, Ingredion Incorporated among others.
Food Encapsulation Market Scope
|Forecast Unit||Value (USD)|
|Revenue forecast in 2028||USD 60.62 billion|
|Growth Rate||CAGR of 7.9% during 2021-2028|
|Segment Covered||Core Phase, Shell Material, Technology, Regions|
|Regions Covered||North America, Europe, Asia Pacific, Latin America, Middle East & Africa|
|Key Players Profiled||Cargill Incorporated, International Flavors & Fragrances Inc. (IFF), DSM, Symrise AG, Firmenich, Friesland Campina, Givaudan, Lycored Group, Kerry Group, Ingredion Incorporated among others.|
Key segments of the global food encapsulation market
Core Phase Overview, 2018-2028 (USD Billion)
- Organic Acids
- Flavors & Essence
- Essential Oils
Shell Material Overview, 2018-2028 (USD Billion)
Technology Overview, 2018-2028 (USD Billion)
- Hybrid encapsulation
Regional Overview, 2018-2028 (USD Billion)
- North America
- United Kingdom
- Asia Pacific
- Latin America
- Middle East & Africa
Reasons for the study
- Increasing demand for functional food products
- Fast growing retail industry & technological advancements in processing equipment
- Advantages offered by encapsulation such as controlled release of ingredients is propelling the business expansion
What does the report include?
- The study on the global food encapsulation market includes qualitative factors such as drivers, restraints and opportunities
- The study covers qualitative and quantitative analysis of the market segmented on the basis of core phase, shell material and technology. Moreover, the study provides similar information for the key geographies.
- Actual market sizes and forecasts have been provided for all the above-mentioned segments
- The study includes the profiles of key players in the market with a significant global and/or regional presence
Who should buy this report?
- The report on the global food encapsulation market is suitable for all the players across the value chain including product manufacturing companies, suppliers/distributors, R&D labs, CROs, healthcare organizations, medical reimbursement and insurance providers
- Venture capitalists and investors looking for more information on the future outlook of the global food encapsulation market
- Consultants, analysts, researchers, and academicians looking for insights shaping the global food encapsulation market
Encapsulation provides an effective method to cover an active compound with a protective wall material and thus, offers numerous advantages. These bioactive components include lipids, vitamins, peptides, fatty acids, antioxidants, minerals and living cells such as probiotics. Some of the main benefits are protection of various actives against evaporation, chemical reactions or migration in food, controlled delivery and preservation of stability of the bioactive compounds during processing and storage, prevention of undesirable interactions with other components in food products and masking unpleasant feelings during eating. Encapsulation is an important approach to meet all demands by delivering bioactive food components at the right time and right place. An attractive possibility is to use a methodology where two or more bioactive components can be combined to have a synergistic effect. It may be foreseen that encapsulated bioactives will play a significant role in increasing the efficacy of functional foods over the next period.
On the basis of technology, the market is segmented into microencapsulation, nanoencapsulation and hybrid encapsulation. The microencapsulation segment dominated the market in 2020. Microencapsulation is a technology that increases nutrient consumption and food retention throughout the intestine and ensures controlled release of it at a certain time. The sizes of microcapsules vary between 1 µm and nm, depending on their size and morphology. Microcapsules are called microparticles or microspheres between 3 and 8 µm. If the particles are larger than 1000 μm, they are called macroparticles. In the food industry, microencapsulation can be applied for a variety of purposes. Some of these purposes are to protect the core material against deterioration and reduce the evaporation rate of the environment around the core material. Many of the liquid food flavors are volatile and chemically stable against air, oxygen, moisture and high temperature. Microencapsulation method provides a stable and free flowing powder property of liquid flavoring agents, providing ease of use in powdered foods.
North America accounted for the largest share of the global food encapsulation market in 2020. Moreover, Asia is likely to show lucrative growth during the forecast period. Royal jelly (RJ) is a thick fluid produced and secreted by nurse bees. Fatty acids constitute 80–85% of RJ’s lipid composition and form the main part of royal jelly sieve residue (RJSR). Trans-10-hydroxy-2-decenoic acid (10-HDA) is found only in RJ in nature; thus, it is often used to determine the product quality index of RJ. China is unanimously acknowledged to be the leading world producer and exporter of RJ. Chinese-produced RJ represents over 60% of the RJ produced worldwide and is exported to Japan, the United States, and Europe. Microencapsulation technology is used to improve the flavor of royal jelly residue.