Food Encapsulation Market

Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2025

Report Code: FB 2207 Mar, 2020, by marketsandmarkets.com

[180 Pages Report] The global food encapsulation market is estimated to account for USD 9.9 billion in 2020 and is projected to reach USD 14.1 billion by 2025, recording a CAGR of 7.5% during the forecast period. The market is primarily driven by the increasing use of encapsulated flavors in the food and beverage industry and the rising adoption of microencapsulation for functional ingredients.

Food Encapsulation Market

Vitamins and minerals are the most common ingredients encapsulated for functional food and dietary supplements.

Vitamins are functional ingredients that are used in food owing to their specific nutritional properties for varied human body parts. Thus, a targeted and controlled release of vitamins often becomes important, when added as a food ingredient. Thus, encapsulation is majorly adopted for vitamins for its targeted effect. Following vitamins, there has been a growing trend in the encapsulation of flavors to achieve controlled and prolonged release of taste and fragrance of the ingredient.

The market for dietary supplements is projected to record the highest CAGR during the forecast period.

The demand for dietary supplements is on the rise in developed and developing countries among the millennial population. Vitamins, enzymes, and minerals are some of the major constituents of dietary supplements, which require targeted delivery. Also, industry experts foresee the adoption rate for dietary supplements to rise the highest in the coming five years.

Polysaccharides are the most preferred shell phase for food encapsulation.

The polysaccharides segment accounted for the largest market for shell material in 2018 and is projected to follow the same trend through 2025. Polysaccharides are a composition of repeating monosaccharide units connected by glycoside bonds. Polysaccharides are easily chemically modifiable and provide numerous textures and viscosities. Owing to their enormous molecular structure and ability to entrap bio-actives, polysaccharides are considered the most-suitable building blocks for delivery systems.

In terms of method of encapsulation, ingredients encapsulated through a physical method accounted for the major market share.

Food encapsulation demand is targeted by a few ingredient manufacturing companies, such as functional food ingredients, flavors, and colors. With the use of advanced technology, the price of the ingredient rises, and hence, the manufacturers prefer low cost-efficient encapsulation methods. Thus, the physical methods are the most demanded method used for encapsulation of food ingredients.

Food Encapsulation Market

The food encapsulation market in the Asia Pacific region is projected to grow at the highest CAGR from 2019 to 2026.

Factors driving the growth of the Asia Pacific market include the increasing adoption of encapsulated flavors and colors in the beverage and premium food industry. With the rising awareness about the benefits of functional food and dietary supplements among consumers and rising disposable income, consumers have been willing to pay a premium price for value-added products. Thus, manufacturers have been grabbing this opportunity in countries such as China and India to expand their business in the encapsulation market. Also, small enterprises have been delivering generic encapsulated products in the market at competitive prices, which has been further boosting awareness.

Key Market Players

Many domestic and global players provide food encapsulation of various ingredients across the world. Few players offer encapsulated ingredients, while few companies offer encapsulation as an extended service for their clients. Major players have their presence in the North American and European countries. Key players operating in this market include FrieslandCampina (Netherlands), DSM (Netherlands), Ingredion Incorporated (US), Kerry Group (Ireland), Cargill (US), Lycored Group (Israel), Balchem Corporation (US), Firmenich Incorporated (Switzerland), BASF SE (Germany), International Flavors and Fragrances Inc. (US), DuPont (US), Symrise AG (Germany), Sensient Technologies Corporation (US), Aveka Group (US), Advanced Bionutrition Corp (US), Encapsys (US), Tastetech Encapsulation Solutions (UK), Sphera Encapsulation (Italy), Clextral (France), and Vitasquare (Netherlands).

Scope of the Report

Report Metric

Details

Market size estimation

2018–2025

Base year considered

2018

Forecast period considered

2020–2025

Units considered

Value (USD)

Segments covered

  • Shell material
  • Core phase
  • Method
  • Technology
  • Application
  • Region

Regions covered

  • North America
  • Asia Pacific
  • Europe
  • South America
  • Rest of the World (RoW)

Companies studied

  • FrieslandCampina (Netherlands)
  • DSM (Netherlands)
  • Ingredion Incorporated (US)
  • Kerry Group (Ireland)
  • Cargill (US)
  • Lycored Group (Israel)
  • Balchem Corporation (US)
  • Firmenich Incorporated (Switzerland)
  • BASF SE (Germany)
  • International Flavors and Fragrances Inc. (US)
  • DuPont (US)
  • Symrise AG (Germany)
  • Sensient Technologies Corporation (US)
  • Aveka Group (US)
  • Advanced Bionutrition Corp (US)
  • Encapsys (US)
  • Tastetech Encapsulation Solutions (UK)
  • Sphera Encapsulation (Italy)
  • Clextral (France)
  • Vitasquare (Netherlands)

Target Audience

  • Supply-side: Food encapsulation service providers, encapsulated ingredient manufacturers, raw material suppliers, importers, and exporters
  • Demand-side: Retailers, distributors, and wholesalers of encapsulated food
  • Regulatory side: Concerned government authorities, commercial research & development (R&D) institutions, and other regulatory bodies
  • Associations and industry bodies: Food and Agriculture Organization (FAO), Food and Drug Administration (FDA), European Food Safety Authority (EFSA), United States Department of Agriculture (USDA), and Food Standards Australia New Zealand (FSANZ)

Report Scope

Shell Material

  • Polysaccharides
  • Emulsifiers
  • Lipids
  • Proteins

Method

  • Physical
    • Atomization
    • Spray drying
    • Spray chilling
    • Spinning disk
    • Fluid bed
    • Extrusion
    • Other physical methods (freeze-drying, pan coating, and electro-spraying)
  • Chemical
    • Polymerization
    • Sol-gel method
  • Physico-chemical
    • Coacervation
    • Evaporation-solvent diffusion method
    • Layer-by-layer encapsulation
    • Cyclodextrins
    • Liposomes
    • Other physico-chemical methods& (co-crystallization and micelles)

Technology

  • Microencapsulation
  • Nanoencapsulation
  • Hybrid encapsulation

Application

  • Dietary supplements
  • Functional food products
  • Bakery products
  • Confectionery
  • Beverages
  • Frozen products
  • Dairy products

Core Phase

  • Vitamins and minerals
    • Vitamins
    • Fat-soluble
  • Vitamin A
  • Vitamin D
  • Vitamin E
  • Vitamin K
    • Water-soluble
  • Vitamin B complex
  • Vitamin C
    • Minerals
  • Enzymes
    • Carbohydrase
    • Protease
    • Lipase
    • Other enzymes (isomerase and transferase)
  • Organic acids
    • Citric acid
    • Acetic acid
    • Lactic acid
    • Fumaric acid
    • Propionic acid
    • Malic acid
    • Ascorbic acid
    • Other organic acids (gluconic acid, succinic acid, and butyric acid)
  • Probiotics
    • Bacteria
    • Yeast
  • Sweeteners
  • Nutritional lipids
  • Prebiotics
    • Oligosaccharides
    • Inulin
    • Polydextrose
    • Other prebiotics (lactitol, lactulose, lactosucrose, fructans, soy oligosaccharides, xylooligosaccharides)
  • Preservatives
    • Antimicrobials
    • Antioxidants
    • Other preservatives (chelating agents and enzyme inhibitors)
  • Colors
    • Natural
    • Artificial
  • Amino acids
  • Proteins
  • Flavors
    • Chocolate & browns
    • Vanilla
    • Fruits & nuts
    • Dairy
    • Spices
    • Other flavors (tea, meat flavors, and fish oil)
  • Other core materials (salts, fats, and phytochemicals)

Region

  • North America
  • Europe
  • Asia Pacific
  • South America
  • Rest of the World (RoW)

Recent Developments

  • In July 2019, DSM (Netherlands) entered into a joint venture with Evonik (Germany) to produce encapsulated omega-3 fatty acids, reducing the pressure on fish stocks, and supporting the aquaculture industry.
  • In May 2017, Lycored (Israel) entered into a joint venture with a biotechnology company, Algatechnologies (Israel), to distribute Algatech's AstaPure in the form of beadlets, which will help in increasing the brand's commercial reach for this product range in the North American market.
  • In January 2017, DSM (Netherlands) launched a new product, MEG-3, with new encapsulation technology.

Key questions addressed by the report:

  • Which region will account for the largest share in the food encapsulation market?
  • What are the trends and factors responsible for influencing the adoption rate of food encapsulation in key emerging countries?
  • What is the level of support offered by governments across these countries to the ingredient manufacturers for food encapsulation?
  • Which are the key players in the market, and how intense is the competition?
  • What are the major restraints in the adoption of food encapsulation among ingredient manufacturers?

To speak to our analyst for a discussion on the above findings, click Speak to Analyst

TABLE OF CONTENTS

1 INTRODUCTION
    1.1. OBJECTIVES OF THE STUDY
    1.2. MARKET DEFINITION
    1.3. MARKET SCOPE
    1.4. PERIODIZATION CONSIDERED
    1.5. CURRENCY CONSIDERED
    1.6. STAKEHOLDERS

2 RESEARCH METHODOLOGY
    2.1. RESEARCH DATA 
           2.1.1. SECONDARY DATA
           2.1.2. PRIMARY DATA
                    2.1.2.1. BREAKDOWN OF PRIMARIES
    2.2. MARKET SIZE ESTIMATION
    2.3. DATA TRIANGULATION
    2.4. RESEARCH ASSUMPTIONS
    2.5. RESEARCH LIMITATIONS

3 EXECUTIVE SUMMARY

4 PREMIUM INSIGHTS

5 MARKET OVERVIEW
    5.1. INTRODUCTION
    5.2. MARKET DYNAMICS
           5.2.1. DRIVERS
           5.2.2. RESTRAINTS
           5.2.3. OPPORTUNITIES
           5.2.4. CHALLENGES
    5.3. YC & YCC Shift
    5.4. VALUE CHAIN ANALYSIS
    5.5. PATENT ANALYSIS
    5.6. REGULATIONS

6 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL
    6.1. POLYSACCHARIDES
    6.2. PROTEINS
    6.3. LIPIDS
    6.4. EMULSIFIERS

7 FOOD ENCAPSULATION MARKET, BY CORE PHASE 
    7.1. VITAMINS & MINERALS 
           7.1.1.  VITAMINS
                    7.1.1.1. Fat soluble
                               7.1.1.1.1. Vitamin A
                               7.1.1.1.2. Vitamin D
                               7.1.1.1.3. Vitamin E
                               7.1.1.1.4. Vitamin K
                    7.1.1.2. Water soluble
                               7.1.1.2.1. Vitamin B Complex
                               7.1.1.2.2. Vitamin C
           7.1.2.  MINERALS
    7.2.  ENZYMES 
           7.2.1. Carbohydrase
           7.2.2. Protease
           7.2.3. Lipase
           7.2.4. Others
    7.3.  ORGANIC ACIDS 
           7.3.1. Citric acid
           7.3.2.  Acetic acid
           7.3.3.  Malic acid
           7.3.4.  Fumaric acid
           7.3.5.  Lactic acid
           7.3.6.  Propionic acid
           7.3.7.  Ascorbic acid
           7.3.8. Others
    7.4. PROBIOTICS 
           7.4.1. Bacteria
           7.4.2.  Yeast
    7.5. SWEETENERS 
    7.6. NUTRITIONAL LIPIDS 
    7.7. PRESERVATIVES 
           7.7.1. Antimicrobials
           7.7.2.  Antioxidants
           7.7.3.  Others
    7.8. PREBIOTICS 
           7.8.1.  Oligosaccharides
           7.8.2.  Inulin
           7.8.3.  Polydextrose
           7.8.4.  Others
    7.9.  COLORS 
           7.9.1. Natural colors
           7.9.2. Artificial colors
    7.10. AMINO ACIDS 
    7.11. PROTEINS
    7.12.  FLAVORS 
           7.12.1. Chocolate & browns
           7.12.2. Vanilla
           7.12.3. Fruits & nuts
           7.12.4. Dairy
           7.12.5. Spices
           7.12.6. Others
    7.13. OTHERS 

8 FOOD ENCAPSULATION MARKET, BY METHOD
    8.1. PHYSICAL
           8.1.1. Atomization
                    8.1.1.1. Spray drying
                    8.1.1.2. Spray chilling
                    8.1.1.3. Spinning disk
           8.1.2. Fluid bed
           8.1.3. Extrusion
           8.1.4. Others
    8.2. CHEMICAL
           8.2.1. Polymerization
           8.2.2. Sol-gel method
    8.3. PHYSICO-CHEMICAL 
           8.3.1. Coacervation methods
           8.3.2. Evaporation-solvent diffusion methods
           8.3.3. Layer-by-layer encapsulation
           8.3.4. Cyclodextrins
           8.3.5. Liposomes
           8.3.6. Others

9 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY
    9.1. MICROENCAPSULATION
    9.2. NANOENCAPSULATION
    9.3. HYBRID ENCAPSULATION

10 FOOD ENCAPSULATION MARKET, BY APPLICATION
     10.1. DIETARY SUPPLEMENTS
     10.2. FUNCTIONAL FOOD PRODUCTS
     10.3. BAKERY PRODUCTS
     10.4. CONFECTIONARY
     10.5. BEVERAGES
     10.6. FROZEN PRODUCTS
     10.7. DAIRY PRODUCTS

11 FOOD ENCAPSULATION MARKET, BY REGION
     11.1. INTRODUCTION
     11.2. NORTH AMERICA
             11.2.1. US
             11.2.2. CANADA
             11.2.3. MEXICO
     11.3. EUROPE
             11.3.1. GERMANY
             11.3.2. UK
             11.3.3. FRANCE
             11.3.4. ITALY
             11.3.5. SPAIN
             11.3.6. REST OF EUROPE
     11.4. ASIA PACIFIC
             11.4.1. CHINA
             11.4.2. JAPAN
             11.4.3. INDIA
             11.4.4. AUSTRALIA & NEW ZEALAND
             11.4.5. REST OF ASIA PACIFIC
     11.5. SOUTH AMERICA
             11.5.1. BRAZIL
             11.5.2. ARGENTINA
             11.5.3. REST OF SOUTH AMERICA
     11.6. REST OF THE WORLD
             11.6.1. MIDDLE EAST
             11.6.2. AFRICA

12 COMPETITIVE LANDSCAPE
     12.1. OVERVIEW 
     12.2. COMPETETIVE LEADERSHIP MAPPING (OVERALL MARKET)
             12.2.1. VISIONARY LEADERS
             12.2.2. INNOVATORS
             12.2.3. DYNAMIC DIFFERENTIATORS
             12.2.4. EMERGING COMPANIES
     12.3. STRENGTH OF PRODUCT PORTFOLIO
     12.4. BUSINESS STRATEGY EXCELLENCE
     12.5. COMPETITIVE SCENARIO  
             12.5.1. EXPANSIONS & INVESTMENTS
             12.5.2. NEW PRODUCT LAUNCHES
             12.5.3. ACQUISITIONS
             12.5.4. AGREEMENTS, COLLABORATIONS, AND PARTNERSHIPS

13 COMPANY PROFILES (Ingredient Manufacturer) *
(BUSINESS OVERVIEW, RECENT FINANCIALS, PRODUCT OFFERINGS, RECENT DEVELOPMENTS, SWOT ANALYSIS, KEY STRATEGIES) ** 
     13.1. FRIESLANDCAMPINA  
     13.2. DSM
     13.3. INGREDION INCORPORATED 
     13.4. KERRY GROUP
     13.5. CARGILL
     13.6. LYCORED GROUP
     13.7. BALCHEM CORPORATION
     13.8. FIRMENICH INCORPORATED 
     13.9. BASF
     13.10. DUPONT
     13.11. INTERNATIONAL FLAVORS AND FRAGRANCES INC 
     13.12. SYMRISE AG 
     13.13. SENSIENT TECHNOLOGIES CORPORATION 
     13.14. AVEKA GROUP 
     13.15. ADVANCED BIONUTRITION CORP
     13.16. ENCAPSYS 
     13.17. TASTETECH ENCAPSULATION SOLUTIONS 
     13.18. SPHERA ENCAPSULATION
     13.19. CLEXTRAL
     13.20. VITASQUARE

14 APPENDIX

 

The study involved four major activities for estimating the market size of food encapsulation. Exhaustive secondary research was conducted to collect information on the market, peer market, and parent market. The next step was to validate these findings, assumptions, and sizing with industry experts across the value chain through primary research. Bottom-up approaches were employed to estimate the complete market size. Thereafter, market breakdown and data triangulation were used to estimate the market size of the segments and subsegments.

Secondary Research

In the secondary research process, various sources such as the Food and Agriculture Organization (FAO), United States Department of Agriculture (USDA), Organisation for Economic Co-operation and Development (OECD), and European Food Safety Authority (EFSA) were referred to, to identify and collect information for this study. The secondary sources also include clinical studies and journals, press releases, investor presentations of companies, white papers, certified publications, articles by recognized authors and regulatory bodies, trade directories, and paid databases.

Secondary research was mainly conducted to obtain key information about the industry’s supply chain, the total pool of key players, market classification & segmentation according to the industry trends to the bottom-most level, and geographical markets. It was also used to obtain information about the key developments from a market-oriented perspective.

Primary Research

The market comprises several stakeholders in the supply chain, which include raw material suppliers and encapsulated food ingredients manufacturers. Various primary sources from both the supply and demand sides of the market were interviewed to obtain qualitative and quantitative information. The primary interviewees from the supply-side include exogenous encapsulated food ingredients manufacturers. Also, technology providers were interviewed during the process. The primary sources from the demand-side include distributors, wholesalers, importers, and exporters of encapsulated food ingredients.

Food Encapsulation Market

To know about the assumptions considered for the study, download the pdf brochure

Market Size Estimation

Both the top-down and bottom-up approaches were used to estimate and validate the total size of the food encapsulation market. These approaches were also used extensively to estimate the size of various subsegments in the market for the base year (2019), in terms of value. The research methodology used to estimate the market size includes the following:

  • The key players in the industry and markets were identified through extensive secondary research.
  • All possible parameters that affect the markets covered in this research study were accounted for, viewed in extensive detail, verified through primary research, and analyzed to obtain the final quantitative and qualitative data.
  • All percentage shares, splits, and breakdowns were determined using secondary sources and verified through primary sources.
  • The research included the study of reports, reviews, and newsletters of top market players, along with the extensive interviews for opinions from leaders such as CEOs, directors, and marketing executives.

Data Triangulation

After arriving at the overall market size from the estimation process explained above, the total market was split into several segments and subsegments. To estimate the overall food encapsulation market and arrive at the exact statistics for all segments and subsegments, the data triangulation and market breakdown procedures were employed, wherever applicable. The data was triangulated by studying various factors and trends from the demand and supply sides. Along with this, the market size was validated using both the top-down and bottom-up approaches.

Report Objectives

Market Intelligence

  • Determining and projecting the size of the food encapsulation market, with respect to core phase, shell material, technology, method, application, and regional markets, over a five-year period, ranging from 2020 to 2025
  • Identifying the attractive opportunities in the market by determining the largest and fastest-growing segments across regions
  • Providing detailed information about the key factors influencing the growth of the market (drivers, restraints, opportunities, and industry-specific challenges)
  • Analyzing the micromarkets, with respect to individual growth trends, prospects, and their contribution to the total market

Competitive Intelligence

  • Identifying and profiling the key market players in the food encapsulation market
  • Providing a comparative analysis of market leaders on the basis of the following:
  • Product offerings
  • Business strategies
  • Strengths and weaknesses
  • Key financials
  • Understanding the competitive landscape and identifying the major growth strategies adopted by players across the key regions
  • Analyzing the value chain and products across the key regions and their impact on the prominent market players
  • Providing insights into key product innovations and investments in the food encapsulation market

Available Customizations

With the given market data, MarketsandMarkets offers customizations according to client-specific needs.

The following customization options are available for the report:

Geographic Analysis

  • Further breakdown of the Rest of Asia Pacific food encapsulation market into Indonesia, Malaysia, and South Korea
  • Further breakdown of the Rest of Europe food encapsulation market into Poland, the Netherlands, Denmark, Belgium, and Russia

Segmental Analysis

  • Further breakdown of the food encapsulation core material market, by shell material

Company Information

  • Detailed analysis and profiling of additional market players (up to five)
Report Code
FB 2207
Published ON
Mar, 2020
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