The food and beverage sector can use encapsulation techniques to extend the shelf life of food goods while maintaining their color, flavor, and nutritional content. Health foods' unfavorable flavors and colors are caused by bioactive compounds, which has increased the use of food encapsulation for flavor and color masking. The market for flavor stabilization is also driven by the rising demand for flavored food products. A developing market exists for flavor stabilization due to the rise in popularity of flavored food products. A flavoring ingredient or a combination of molecules is protected by a specific envelope during encapsulation or microencapsulation. The flavor loss or deterioration that occurs during the various production steps and storage can be limited via encapsulation. The envelope may also have useful characteristics, such a controlled release.

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The Food Encapsulation Market is expected to grow at a steady rate of around 8% owing to growing demand for processed food. The demand for processed and packaged foods would increase due to consumers' growing preference for quick-to-prepare and wholesome foods, which will propel market expansion. Food encapsulation has given food and beverage producers the ability to solve problems with color, flavor, nutrition, and food preservation. Additionally, a higher standard of living and a growth in health consciousness will fuel demand for goods that are extremely efficient and provide better nutritional absorption.

 According to UnivDatos Market Insights (UMI)’ research report “Global Food Encapsulation Market”, the market is expected to witness robust growth during the forecast period (2022-2028).  A growing number of food service outlets across countries is contributing to the growth of the market. As per the U.S department of agriculture, the food service and food retailing industries supplied about USD 1.8 trillion worth of food in 2019. In 2020, the food service and food retailing industries supplied about USD 1.7 trillion worth of food.

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Based on material, the market is segmented into Polysaccharides, Emulsifiers, Lipids, and Proteins. The polysaccharide segment grabbed a considerable market share in 2020. For the purpose of extending their shelf life and/or hiding the unfavorable flavor or taste, polysaccharides are used to encapsulate sensitive and bioactive food ingredients, such as highly unsaturated edible oils (such as fish oils), vitamins, enzymes, or other tastes. The desire for functional food items is growing as a result of consumers' rising health consciousness, which fuels the expansion of the global industry.

Based on the application, the market is categorized as Dietary supplements, Function food products, Bakery products, and Others. Among these, bakery products grabbed a considerable market share in 2020. Food encapsulation finds application in bakery items as encapsulated sweeteners, which in turn is expected to augment global market growth.  The advent of preservation techniques such as microencapsulation and nanoencapsulation technologies is expected to impact global market growth positively.

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North America to witness extensive growth

For a better understanding of the market adoption of the Food Encapsulation industry, the market is analyzed based on its worldwide presence in the countries such as North America (U.S., Canada, Rest of North America), Europe (Germany, U.K., France, Spain, Italy, Rest of Europe), Asia-Pacific (China, Japan, India, Rest of Asia-Pacific), Rest of World. North America is anticipated to grow at a substantial CAGR during the forecast period owing to the growing number of food and beverage manufacturing establishments. However, the Asia-Pacific region would witness considerable growth during the forthcoming years.

According to UnivDatos Market Insights (UMI)’, the key players with a considerable market share in the Food Encapsulation market are BASF SE, Koninklijke DSM N.V., Advanced BioNutrition Corp., Cargill Inc., DuPont, Ingredion Inc., GAT Food Essentials GmbH, Encapsys LLC, Frieslandcampina Kievit, and Blachem Inc.

“Global Food Encapsulation Market” provides comprehensive qualitative and quantitative insights on the industry potential, key factors impacting sales and purchase decisions, hotspots, and opportunities available for the market players. Moreover, the report also encompasses the key strategic imperatives for success for competitors along with strategic factorial indexing measuring competitors’ capabilities on different parameters. This will help companies in the formulation of go-to-market strategies and identifying the blue ocean for its offerings.      

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Market Segmentation:

1. By Material (Polysaccharides, Emulsifiers, Lipids, Proteins)
2. By Technology (Microencapsulation, Nanoencapsulation, Hybrid Encapsulation)
3. By Core Phase (Vitamins, Minerals, Enzymes, Organic Acids, Probiotics, Others)
4. By Application (Dietary supplements, Function food products, Bakery products, Others)
5. By Region (North America, Europe, Asia-Pacific, Rest of the World)
6. By Company (BASF SE, Koninklijke DSM N.V., Advanced BioNutrition Corp., Cargill Inc., DuPont, Ingredion Inc., GAT Food Essentials GmbH, Encapsys LLC, Frieslandcampina Kievit, and Blachem Inc.)

Key questions answered in the study:

1. What are the current and future trends of the global Food Encapsulation industry?
2. How the industry has been evolving in terms of type, drive type, and application?
3. How the competition has been shaping across the countries followed by their comparative factorial indexing?
4. What are the key growth drivers and challenges for the global Food Encapsulation industry?
5. What is the customer orientation, purchase behavior, and expectations from the global Food Encapsulation suppliers across various region and countries?