Food Encapsulation Market

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Food Encapsulation Market by Shell Material (Lipids, Polysaccharides, Emulsifiers, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid Encapsulation), Application, Method, Core Phase and Region - Global Forecast to 2027

FREE BROCHURE FREE SAMPLE REPORT
Report Code: FB 2207 Feb, 2023, by marketsandmarkets.com

[387 Pages Report] The food encapsulation market was valued at USD 11.5 billion in 2022; it is projected to grow at a CAGR of 8.2% to reach USD 17.0 billion by 2027.

The market for encapsulation is growing globally at a significant pace due to its numerous applications and multiple advantages over other technologies. Some of the major advantages of encapsulation are that it helps provide enhanced stability and bioavailability to the bioactive ingredients and also helps increase the shelf life of food products and maintains the taste and flavor for a longer period. Encapsulation is increasingly used in various industrial areas such as nutraceuticals and food & beverages.

The high growth opportunities in emerging regions are attributed to the growing economies and technological advancements. North America accounts for the largest share of the food encapsulation market, with the US being the largest contributor. This is because of the presence of most of the major players in the market and the availability of advanced technologies. Asia Pacific is projected to grow at the highest rate due to the increase in industrial activities and health consciousness among consumers.

The development of advanced technologies to tap niche markets and the growth in demand for encapsulation in emerging economies are opportunities for this market.

Food Encapsulation Market

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Market Dynamics

Drivers: Innovative food encapsulation technologies enhance market penetration.

Food encapsulation technology has evolved from being a fundamental preservation technology to a complex food processing technology. This technology enables many properties such as color and taste-masking and controlled release of bioactive ingredients. The evolution of encapsulation technology has happened through many stages. They have been further classified into microencapsulation, microencapsulation, and nanoencapsulation. Food manufacturers are developing newer encapsulation technologies. The aim to maximize and preserve product taste without environmental degradation. The preservation of potency along with health benefits value addition to the product is pushing manufacturers towards adopting food encapsulation.

One of the major applications of food encapsulation is the controlled release of bioactive agents in the food and nutraceutical industries. The increasing complex production of processed foods propels the demand for a controlled release of bioactive compounds. The hydrophobic spheres encapsulated in moisture-sensitive microspheres help improve the shelf-life of foods & beverages. Spheres are homogeneously dispersed in the microsphere matrix and dissolve after encountering saliva or water. This helps in releasing the encapsulated ingredients and prolonging the sensation of flavor and taste since a controlled release of bioactive compounds is a major application in frozen dough, baked foods, confectionery, health bars, processed meats, desserts, nutrition foods, dry beverage powder mixes, and other wellness products.

The introduction of new technologies in encapsulation, such as nanoencapsulation and bio-encapsulation, drives the demand for encapsulation in several food applications. Encapsulation helps in enhancing the taste of many food products. Initially, products containing omega-3 fatty acids had a very bad odor. With encapsulation technology, the fragrance and taste of omega-3 fatty acids have been enhanced. Recent advancements in liposome technology are used in manufacturing several products, such as probiotics, nutraceuticals, and nutrigenomics, offering numerous health benefits. Technological advancements have increased the adoption of encapsulation in niche applications such as gourmet and infant food. Another major reason for increasing the adoption of encapsulation in the food market could be the increasing innovations for offering reduced costs and technological advancements for providing additional benefits.

Restraints: More inclination toward traditional preservation methods over encapsulation techniques

The manufacturers of small and medium-sized companies in the food & beverage industry use the traditional method of preservation techniques over the encapsulation technique because food encapsulation can be expensive. New markets are being established within the functional foods sector, and researchers are in the process of meeting this demand to reduce high production costs. Encapsulation results in extra cost, which needs to be minimized to be economically acceptable by all manufacturers. This applies not only to the materials used to build capsules but also to the equipment or processing conditions. The number of core materials suitable for encapsulation is also limited. Currently, only a few bioactive ingredients and specialty ingredients, such as artificial sweeteners and encapsulated flours, which have been encapsulated, are showing desired results in terms of their sensorial properties in food applications. Further research is needed to successfully encapsulate ingredients that provide an edge over other techniques.

Opportunities: Reducing capsule size and increasing bioavailability

According to IUUPAC, nanocapsules size ranges from 1−100 nm range. These nanocapsules are the perfect size for enclosing highly potent bioactive while ensuring targeted delivery. For dietary supplements, the best-suited size is sizes 1, 0, through 00. These capsules can hold up to 290 and 850 mg of the core material. They are ideally suited for powdered and granulated substances. These small capsule sizes are best suited for minerals, water- and fat-soluble vitamins and antioxidants. Hence, it is necessary to focus on reducing the size of the capsule to increase its utility and bioavailability.

Challenges: Poor stability of microencapsulated ingredients in varying atmosphere

Optimizing the physical and chemical properties of microcapsules is necessary to achieve the stability of microencapsulated ingredients or products. Manufacturers find it challenging to maintain the stability of microencapsulated ingredients in varying environmental conditions. The parameters for the optimization of properties include microencapsulation process type, material type, or capacity of the microsphere. The properties of microcapsules, including permeability, mechanical stability, cell viability, controlled release, targeted delivery, drug stability, and shelf-life, need to be optimized. Achieving these parameters to achieve stability is challenging because of varying atmospheric conditions such as temperature, humidity, and pressure.

Even with the adoption of advanced technologies, some challenges persist, such as combining moisture-sensitive ingredients with liquid food. This is because of the failure to achieve the required stability of microcapsules in the humid atmosphere.

Maintaining the optimum physical stability of microencapsulated food during processing and packaging is a major challenge. There are no defined approaches that apply to the microencapsulation of food ingredients. A customized solution is required considering every stage of processing, packaging, storage, and delivery. This is due to the wide variation in the types of food, transportation modes, and the necessity of different release triggers and consumption requirements.

Vitamins and mineral is projected to grow in the food encapsulation market because of usage in superfoods for boosting brain and bone health

Consumers’ increasing attention to health and prevention, greater customized nutrition needs for different segments of the population, rising healthcare costs, search for alternatives to cure specific problems, and rising consumer awareness regarding the severity of chronic diseases drive the need for vitamins and minerals.

Vitamins are functional ingredients used in food products due to their specific nutritional properties. They are classified as fat-soluble and water-soluble vitamins. Fat-soluble vitamins contain Vitamins A, D, E and K. Vitamins B and C form a part of water-soluble vitamins. When added as a food ingredient, it is vital to target and control the release of these vitamins. This drives the need for their encapsulation. According to an article by Nutraingredients in 2019, over 40% of the vitamins consumed in the food industry are encapsulated. The encapsulation of vitamins is necessary to enclose vitamin molecules in a stable shell to prevent oxidation, preserve the nutrients, and avoid the products from deteriorating for a longer period.

On the other hand, minerals are formulated in the form of salts for food application. According to industry experts, encapsulation of these salts not only increases the cost but also becomes redundant. Thus, the adoption of this technology for minerals is minimal, estimated to be less than 5%.

Robotic Technology in Food Encapsulation is One of the Major Trends

Robots enhance the process of packaging nutraceutical supplements by being time-efficient and accurate. They increase the shelf life of nutraceutical ingredient products and help them to comply with regulatory guidelines by reducing the risk of contamination. Furthermore, the recent increase in the demand for nutritional supplements requires large-scale production, increasing the demand for robots to optimize production facilities.

Analyzing machine performance, gathering data, and troubleshooting in advance are the key robotics trends in the nutraceutical ingredients market projected to increase technology adoption in the industry. COBOTs are primarily used in the nutraceutical industry for such applications. According to TransAutomation Technologies, the labor expenditures of three people each day can be offset by a single robot that can perform one function for 24 hours per day. This helped several pharmaceutical and nutritional supplement manufacturers increase productivity, reducing their need for human labor and the challenges and costs that go along with it. Collaborative robots enable humans and robots to work together effectively in open or uncaged environments. Through collaborative robots, a human operator and robot can be engaged together in the same process, or the operator can simultaneously manage other tasks that a person might better solve.

Food Encapsulation Market Size, and Share

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North America dominated the food encapsulation market; it is projected to grow at a CAGR of 7.8% during the forecast period.

The food encapsulation market in North America is influenced by factors like health awareness, promotion of nutraceuticals and functional foods and growing expenditure on prevention of chronic non communicable diseases. Food encapsulation adds value to foods and effectively delivers potent bioactives in isolation as supplements or as value addition in functional foods.  The US dominated the market in 2021 and is projected to be the fastest-growing market for food encapsulation in North America. The market in this region is driven by technological advancements in food encapsulation techniques such as liposome compression, inclusion complex and centrifugal extrusion and the growing demand for functional and fortified foods that use encapsulated nutrients and the growing consumption of convenience foods that use encapsulated flavors and colors. Most of the key market players have a presence in the region. These include International Flavors and Fragrances Inc (US), Sensient Technologies Corporation (US), Balchem Corporation (US), Encapsys LLC (US), Ingredion Incorporated (US), Cargill (US), DuPont (US), Aveka Group (US), and Advanced BioNutrition Corp. (US).

Key Market Players

The key players in this market include Cargill, Incorporated (US), Balchem (US), International Flavors & Fragrances Inc. (US), and Encapsys LLC (US).

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Scope of the Report

Report Metric

Details

Market size estimation

2022–2027

Base year considered

2021

Forecast period considered

2022–2027

Units considered

Value (USD Million/Billion)

Segments covered

By Core phase, Shell material, Application, Technology, Method and Region 

Regions covered

North America, Asia Pacific, South America, Europe, and RoW

Companies studied
  • Cargill, Incorporated (US)
  • BASF SE (Germany)
  • Kerry (Ireland)
  • DSM (Netherlands)
  • Ingredion (US)
  • Symrise(Germany)
  • Sensient (Germany)
  • Balchem (US)
  • International Flavors & Fragrances INC. IFF (US)
  • Firmenich SA (Switzerland)
  • FrieslandCampina (Netherlands)
  • TasteTech (UK)
  • LycoRed Corp (Israel)
  • Ronald T Dodge Company (US)
  • Blue California (US)
  • Innov'io (France)
  • Givaudan (Australia)
  • AnaBio Technologies (Ireland)
  • Sphera Encapsulation (Italy)
  • Reed Pacific (Australia)
  • Aveka (US)
  • Advanced Bionutrition Corp (US)
  • Clextral France (US)
  • Vitablend (Netherlands)
  • Encapsys LLC (US)

This research report categorizes the Food Encapsulation market, based on Core Phase, Shell Material, technology, Method, Application and Region.

Target Audience:

  • Raw material suppliers of core phase materials in the food encapsulation market
  • Food encapsulation technology providers
  • Intermediate stakeholders, including distributors, retailers, associations, and regulatory bodies.
  • Manufacturers and traders of food products, including dairy products, bakery products, nutritional products, convenience foods, meat products, and other food applications.
  • Trade associations and industry bodies
  • Government organizations, research organizations, and consulting firms
  • Importers and exporters of core phase materials in the food encapsulation market
  • Commercial research & development (R&D) institutions and financial institutions
  • Associations, regulatory bodies, food safety agencies, and other industry-related bodies:
    • Food and Drug Administration (FDA)
    • European Food Safety Authority (EFSA)
    • United States Department of Agriculture (USDA)
    • Food Standards Australia New Zealand (FSANZ)
    • Food and Agriculture Organization (FAO)
    • Food Standards Australia New Zealand
    • Organization for Economic Co-operation and Development (OECD)

Report Scope:

Food Encapsulation Market:

By Core Phase
  • Vitamins and Mineral
  • Enzymes
  • Organic Acids
  • Probiotics
  • Sweeteners
  • Nutritional Lipids
  • Prebiotics
  • Preservatives
  • Colors
  • Amino Acids
  • Flavours
  • Proteins
  • Other Core Phases
By Application
  • Functional Foods
  • Dietary Supplements
  • Bakery Products
  • Confectionary Products
  • Beverages
  • Frozen products
  • Dairy Products
By Method
  • Physical Method
  • Chemical Method
  • Physicochemical Method
By Shell Material
  • Polysaccharides
  • Lipids
  • Proteins
  • Emulsifiers
By Technology
  • Nanoencapsulation
  • Microencapsulation
  • Hybrid Encapsulation
By Region:
  • North America
  • Europe
  • Asia Pacific
  • South America
  • Rest of the World (RoW)

Recent Developments

  • In November 2021, Ingredion expanded its partnership with Verdient Foods to produce a variety of protein concentrates flour from lentils and fava beans and peas. This would help the company expand its protein production capacity and innovate with newer technologies.
  • In September 2021, DSM acquired First Choice Ingredients; this acquisition gives DSM to allow a dairy-based savory flavoring portfolio of First Choice Ingredients.
  • In March 2022, Kerry opened a-USD 137-million food technology and innovation center of excellence in Rome, Georgia. This would help the company innovate and enter new market with food technologies.
  • In May 2021, Kerry announced it would develop a purpose-built food technology and innovation center of excellence in Queensland, Australia. This would help the company innovate and enter new market with food technologies.
  • In November 2020, Cargill Incorporated invested USD 100 million in its Indonesian sweetener plant to build a corn wet mill with a starch dryer to increase the production of starches & sweeteners. This would help the company expand in the encapsulated sweeteners markets.

Frequently Asked Questions (FAQ):

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TABLE OF CONTENTS
 
1 INTRODUCTION (Page No. - 32)
    1.1 OBJECTIVES 
    1.2 MARKET DEFINITION 
    1.3 STUDY SCOPE 
           1.3.1 REGIONS COVERED
           1.3.2 INCLUSIONS & EXCLUSIONS
           1.3.3 YEARS CONSIDERED
    1.4 CURRENCY CONSIDERED 
    1.5 STAKEHOLDERS 
    1.6 SUMMARY OF CHANGES 
           1.6.1 RECESSION IMPACT ANALYSIS
 
2 RESEARCH METHODOLOGY (Page No. - 40)
    2.1 RESEARCH DATA 
           2.1.1 SECONDARY DATA
                    2.1.1.1 Key data from secondary sources
           2.1.2 PRIMARY DATA
                    2.1.2.1 Key data from primary sources
                    2.1.2.2 Key industry insights
                    2.1.2.3 Breakdown of primary interviews
    2.2 MARKET SIZE ESTIMATION 
           2.2.1 MARKET SIZE ESTIMATION: BOTTOM-UP APPROACH
           2.2.2 MARKET SIZE ESTIMATION METHODOLOGY: TOP-DOWN APPROACH
    2.3 GROWTH RATE FORECAST ASSUMPTION 
    2.4 DATA TRIANGULATION 
    2.5 ASSUMPTIONS 
    2.6 LIMITATIONS & ASSOCIATED RISKS 
    2.7 RECESSION IMPACT ANALYSIS 
 
3 EXECUTIVE SUMMARY (Page No. - 51)
 
4 PREMIUM INSIGHTS (Page No. - 57)
    4.1 OPPORTUNITIES FOR FOOD ENCAPSULATION MARKET PLAYERS 
    4.2 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY AND REGION 
    4.3 EUROPE: FOOD ENCAPSULATION, BY KEY COUNTRY AND TYPE 
    4.4 FOOD ENCAPSULATION MARKET: MAJOR REGIONAL SUBMARKETS 
 
5 MARKET OVERVIEW (Page No. - 60)
    5.1 INTRODUCTION 
    5.2 MACROECONOMIC INDICATORS 
           5.2.1 DEVELOPMENTS IN RETAIL INDUSTRY
           5.2.2 RISE IN NUMBER OF DUAL-INCOME HOUSEHOLDS
           5.2.3 GROWING INCIDENCES OF CHRONIC DISEASES DRIVE DEMAND FOR DIETARY SUPPLEMENTS
    5.3 MARKET DYNAMICS 
           5.3.1 INTRODUCTION
           5.3.2 DRIVERS
                    5.3.2.1 Increase in consumption of nutritional convenience and functional foods
                    5.3.2.2 Innovative food encapsulation technologies enhance market penetration
           5.3.3 RESTRAINTS
                    5.3.3.1 More inclination toward traditional preservation methods over encapsulation techniques
                    5.3.3.2 High costs of food products using encapsulated ingredients
           5.3.4 OPPORTUNITIES
                    5.3.4.1 Development of enhanced techniques for food encapsulation to bridge various gaps in food industry
                               5.3.4.1.1 Reducing capsule size and increasing bioavailability
                               5.3.4.1.2 Multicomponent delivery system
                    5.3.4.2 Government support and improving economic conditions in developing nations
           5.3.5 CHALLENGES
                    5.3.5.1 Poor stability of microencapsulated ingredients in varying atmosphere
 
6 INDUSTRY TRENDS (Page No. - 71)
    6.1 INTRODUCTION 
    6.2 REGULATORY FRAMEWORK 
           6.2.1 REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
           6.2.2 REGULATORY FRAMEWORK
           6.2.3 CODEX ALIMENTARIUS COMMISSION (CAC)
           6.2.4 JOINT EXPERT COMMITTEE FOOD AND AGRICULTURE (JECFA)
           6.2.5 FOOD AND DRUG ADMINISTRATION
           6.2.6 EUROPEAN COMMISSION
           6.2.7 COUNTRY-WISE REGULATORY AUTHORITIES FOR MICROENCAPSULATION IN FOOD
                    6.2.7.1 North America
                               6.2.7.1.1 US
                               6.2.7.1.2 Canada
                    6.2.7.2 Europe
                    6.2.7.3 Asia Pacific
                               6.2.7.3.1 Japan
                               6.2.7.3.2 India
                               6.2.7.3.3 China
                               6.2.7.3.4 Australia & New Zealand
                    6.2.7.4 South America
                               6.2.7.4.1 Brazil
                               6.2.7.4.2 Argentina
                    6.2.7.5 Rest of the World
                               6.2.7.5.1 Middle East
                               6.2.7.5.2 South Africa
    6.3 PATENT ANALYSIS 
    6.4 VALUE CHAIN ANALYSIS 
           6.4.1 SOURCING OF RAW MATERIALS
           6.4.2 PRODUCTION & PROCESSING
           6.4.3 DISTRIBUTION, MARKETING, AND SALES
           6.4.4 END-USER INDUSTRY
    6.5 TRENDS/DISRUPTIONS IMPACTING BUYERS IN FOOD ENCAPSULATION MARKET 
    6.6 MARKET ECOSYSTEM 
           6.6.1 UPSTREAM
                    6.6.1.1 Encapsulated Product and Ingredient Manufacturers
                    6.6.1.2 Technology Providers
           6.6.2 DOWNSTREAM
                    6.6.2.1 Startups/Emerging Companies
                    6.6.2.2 Regulatory Bodies
                    6.6.2.3 End Users
    6.7 TRADE ANALYSIS 
    6.8 TECHNOLOGY ANALYSIS 
           6.8.1 MICROENCAPSULATION OF FUNCTIONAL FOOD INGREDIENTS
                    6.8.1.1 Encapsulation of omega-3 to mask odor
           6.8.2 INNOVATIVE AND DISRUPTIVE TECH
                    6.8.2.1 Robotics leading to innovations in market
                    6.8.2.2 3D printing to uplift dietary supplements market
    6.9 CASE STUDY ANALYSIS 
           6.9.1 USE CASE 1: KERRY USED COATING CRUMB TECHNOLOGY TO CREATE APPEALING PRODUCTS
           6.9.2 USE CASE 2: FRUNUTTA OFFERED EASY-TO-USE AND EFFICIENT-TO-TAKE VITAMIN AND MINERAL PILLS THAT DISSOLVE INSTANTLY
    6.10 PORTER’S FIVE FORCES ANALYSIS 
           6.10.1 INTENSITY OF COMPETITIVE RIVALRY
           6.10.2 BARGAINING POWER OF SUPPLIERS
           6.10.3 BARGAINING POWER OF BUYERS
           6.10.4 THREAT FROM NEW ENTRANTS
           6.10.5 THREAT FROM SUBSTITUTES
    6.11 KEY CONFERENCES & EVENTS, 2022–2023 
    6.12 KEY STAKEHOLDERS & BUYING CRITERIA 
           6.12.1 KEY STAKEHOLDERS IN BUYING PROCESS
    6.13 BUYING CRITERIA 
    6.14 RECESSION IMPACT ON FOOD ENCAPSULATION MARKET 
           6.14.1 MACROECONOMIC INDICATORS OF RECESSION
 
7 FOOD ENCAPSULATION MARKET, BY CORE PHASE (Page No. - 128)
    7.1 INTRODUCTION 
    7.2 VITAMINS & MINERALS 
           7.2.1 RISING NEED FOR SUPERFOODS TO IMPROVE BONE AND BRAIN HEALTH
           7.2.2 FAT-SOLUBLE VITAMINS
                    7.2.2.1 Nutrient retention and flavor masking enhance fat-soluble vitamins
                    7.2.2.2 Vitamin A
                               7.2.2.2.1 Growing consumption of vitamin A-based supplements among consumers
                    7.2.2.3 Vitamin D
                               7.2.2.3.1 Increase in cases of heart disease and diabetes
                    7.2.2.4 Vitamin E
                               7.2.2.4.1 Rising awareness regarding benefits of vitamin E supplements
                    7.2.2.5 Vitamin K
                               7.2.2.5.1 Growing consumption of vitamin K supplements to prevent osteoporosis and hemorrhages
           7.2.3 WATER-SOLUBLE VITAMINS
                    7.2.3.1 Stability of encapsulated water-soluble vitamins to drive its adoption
                    7.2.3.2 Vitamin B complex
                               7.2.3.2.1 Rising need to ensure healthy vision
                    7.2.3.3 Vitamin C
                               7.2.3.3.1 Increased oxidative stress to boost consumption of vitamin C
    7.3 ENZYMES 
           7.3.1 ADDRESSING ENVIRONMENTAL DEGRADATION MAJOR CHALLENGE
           7.3.2 CARBOHYDRASES
                    7.3.2.1 Rising demand for sports drinks globally
           7.3.3 PROTEASE
                    7.3.3.1 Growing adoption of baked products with better texture
           7.3.4 LIPASES
                    7.3.4.1 Rising preference for flavored dairy products
           7.3.5 OTHER ENZYMES
    7.4 ORGANIC ACIDS 
           7.4.1 PROMPT ABSORPTION AND HIGH SOLUBILITY OF ENCAPSULATED CITRIC ACIDS
           7.4.2 CITRIC ACID
                    7.4.2.1 High dispersibility and preservation capacity of organic acids
           7.4.3 ACETIC ACID
                    7.4.3.1 Increase demand for pickles and wine
           7.4.4 MALIC ACID
                    7.4.4.1 Flavor enhancement properties of malic acid better sugar-free confectionery
           7.4.5 FUMARIC ACID
                    7.4.5.1 Growing demand for confectionery with increased shelf life
           7.4.6 LACTIC ACID
                    7.4.6.1 Flavor-enhancement an attribute of lactic acid
           7.4.7 PROPIONIC ACID
                    7.4.7.1 Increasing popularity of propionic acid as preservative
           7.4.8 ASCORBIC ACID
                    7.4.8.1 Rising adoption of nutritional beverages
           7.4.9 OTHER ORGANIC ACIDS
    7.5 PROBIOTICS 
           7.5.1 GROWING CONSUMPTION OF PROBIOTICS TO BOOST IMMUNITY
           7.5.2 BACTERIA
                    7.5.2.1 Growing usage of encapsulated bacterial probiotics in women health supplements
           7.5.3 YEAST
                    7.5.3.1 Growth in genetic engineering in yeast-based probiotics encapsulation
    7.6 SWEETENERS 
           7.6.1 SHIFT IN CONSUMPTION HABITS TOWARD LOW-CALORIE FOODS
    7.7 NUTRITIONAL LIPIDS 
           7.7.1 HIGH STABILITY AND HIGH DOSAGE DELIVERY OF ENCAPSULATED NUTRITIONAL LIPIDS
    7.8 PRESERVATIVES 
           7.8.1 OXYGEN-SCAVENGING ABILITY OF ENCAPSULATED PRESERVATIVES
           7.8.2 ANTIMICROBIALS
                    7.8.2.1 Ability of antimicrobials to prevent enzymatic degradation in food products
           7.8.3 ANTIOXIDANTS
                    7.8.3.1 Preventing rancidity of food containing fats major challenge
           7.8.4 OTHER PRESERVATIVES
    7.9 PREBIOTICS 
           7.9.1 INCREASED FOCUS ON DIGESTIVE HEALTH AND IMMUNITY
           7.9.2 OLIGOSACCHARIDES
                    7.9.2.1 Growing usage of encapsulated oligosaccharides in nutraceuticals
           7.9.3 INULIN
                    7.9.3.1 Surge in gastrointestinal issues
           7.9.4 POLYDEXTROSE
                    7.9.4.1 Growing demand for gut health-boosting products
           7.9.5 OTHER PREBIOTICS
    7.10 COLORS 
           7.10.1 RISING DEMAND FOR NATURAL COLORS IN CONFECTIONERY
           7.10.2 NATURAL
                    7.10.2.1 Shift in consumer preferences for clean food & beverages
           7.10.3 ARTIFICIAL
                    7.10.3.1 Rising inclination toward visually appealing health-oriented beverages
    7.11 AMINO ACIDS 
           7.11.1 RISING NEED TO IMPROVE METABOLIC HEALTH
    7.12 FLAVORS 
           7.12.1 INNOVATION IN FOOD INDUSTRY TO DRIVE USAGE OF ENCAPSULATED FLAVOURS
           7.12.2 CHOCOLATES & BROWNS
                    7.12.2.1 Innovation in bakery and confectionery to augment growth of encapsulated chocolate flavors
           7.12.3 VANILLA
                    7.12.3.1 Rising demand for balanced taste and strong aroma
           7.12.4 FRUITS & NUTS
                    7.12.4.1 Growing awareness regarding enhanced fruit and nut flavours
           7.12.5 DAIRY
                    7.12.5.1 Surge in demand for dairy products in developing countries
           7.12.6 SPICES
                    7.12.6.1 Globalization of food systems to increase application of encapsulated spices & savory flavors
           7.12.7 OTHER FLAVORS
    7.13 PROTEINS 
           7.13.1 EASE OF AVAILABILITY OF PROTEIN CONCENTRATES
    7.14 OTHER CORE PHASES 
 
8 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY (Page No. - 178)
    8.1 INTRODUCTION 
    8.2 MICROENCAPSULATION 
           8.2.1 GROWING USE OF MICROENCAPSULATION TO MASK UNWANTED FLAVOUR AND TASTE OF BIOACTIVE INGREDIENTS
    8.3 NANOENCAPSULATION 
           8.3.1 RISING NEED TO IMPROVE MENTAL HEALTH
    8.4 HYBRID ENCAPSULATION 
           8.4.1 HIGH BIOACTIVITY AND TARGETED DELIVERY OF BIOACTIVES
 
9 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL (Page No. - 185)
    9.1 INTRODUCTION 
    9.2 POLYSACCHARIDES 
           9.2.1 COMPOSITE MOLECULAR ARRANGEMENT OF POLYSACCHARIDES DRIVE THEIR USE IN HEALTH SUPPLEMENTS
    9.3 PROTEINS 
           9.3.1 ABILITY OF PROTEIN-BASED SHELL MATERIALS TO STABILIZE GEL FORMULATION IN FOOD PRODUCTS
    9.4 LIPIDS 
           9.4.1 RISING DEMAND FOR LIPIDS FOR ENCAPSULATION OF FUNCTIONAL FOODS
    9.5 EMULSIFIERS 
           9.5.1 INCREASING USE OF EMULSIFIERS IN PRODUCING BAKED GOODS
 
10 FOOD ENCAPSULATION MARKET, BY METHOD (Page No. - 194)
     10.1 INTRODUCTION 
     10.2 PHYSICAL METHOD 
             10.2.1 IMPROVED STABILITY OF BIOACTIVE INGREDIENTS ACHIEVED THROUGH PHYSICAL METHOD
             10.2.2 ATOMIZATION
                       10.2.2.1 Ease of usage of atomization equipment to drive its usage for encapsulation
             10.2.3 SPRAY DRYING
                       10.2.3.1 Rising need to adopt cost-effective methods
             10.2.4 SPRAY CHILLING
                       10.2.4.1 Energy-efficiency of spray chilling technique to drive its use in bakery products
             10.2.5 SPINNING DISK
                       10.2.5.1 High functionality and bioactivity of flavonoids to drive usage of spinning disk technique
             10.2.6 FLUID BED COATING
                       10.2.6.1 Rising demand for low maintenance cost of encapsulating health supplements
             10.2.7 EXTRUSION
                       10.2.7.1 Rising use of extrusion method for encapsulating functional foods
             10.2.8 OTHER PHYSICAL METHODS
     10.3 CHEMICAL METHOD 
             10.3.1 PREFERRED ADOPTION OF CHEMICAL METHOD TO ENCAPSULATE FUNCTIONAL FOOD
             10.3.2 POLYMERIZATION
                       10.3.2.1 Properties of adhesion to shell material and controlled bioactive diffusion to drive usage of polymerization for food encapsulation
             10.3.3 SOL-GEL METHOD
                       10.3.3.1 Growing need to prevent oxidative damage
     10.4 PHYSICO-CHEMICAL METHOD 
             10.4.1 RISING NEED FOR LOW COST AND REPRODUCIBILITY
             10.4.2 COACERVATION
                       10.4.2.1 High establishment and processing cost of coacervation to restrain usage in nutraceuticals.
             10.4.3 EVAPORATION-SOLVENT DIFFUSION
                       10.4.3.1 Clinical benefits due to controlled release of bioactive agents
             10.4.4 LAYER-BY-LAYER ENCAPSULATION
                       10.4.4.1 Growing need for cost-effectiveness in food encapsulation
             10.4.5 CYCLODEXTRINS
                       10.4.5.1 Rising demand to ensure safety and affordability in food encapsulation
             10.4.6 LIPOSOMES
                       10.4.6.1 Growing need for targeted controlled release of bioactive ingredients in vitamin encapsulation
             10.4.7 OTHER PHYSICOCHEMICAL METHODS
 
11 FOOD ENCAPSULATION MARKET, BY APPLICATION (Page No. - 208)
     11.1 INTRODUCTION 
     11.2 DIETARY SUPPLEMENTS 
             11.2.1 GROWING NEED FOR EFFICIENT DELIVERY AND BIOAVAILABILITY OF BIOACTIVES
     11.3 FUNCTIONAL FOOD PRODUCTS 
             11.3.1 RISING NEED FOR HIGH SOLUBILITY OF MICROENCAPSULATED BIOACTIVES IN FUNCTIONAL FOOD PRODUCTS
     11.4 BAKERY PRODUCTS 
             11.4.1 RISING PREFERENCE FOR BAKERY PRODUCTS WITH ENHANCED FLAVOR
     11.5 CONFECTIONERY PRODUCTS 
             11.5.1 RISING NEED TO ENHANCE AESTHETICS IN CONFECTIONERY PRODUCTS
     11.6 BEVERAGES 
             11.6.1 RISING NEED FOR IMPROVED PALATABILITY IN BEVERAGES
     11.7 FROZEN PRODUCTS 
             11.7.1 ENCAPSULATED PROBIOTICS ADD SMOOTHNESS TO FROZEN FOODS
     11.8 DAIRY PRODUCTS 
             11.8.1 ENCAPSULATION GRANTS UNIFORM TASTE TO DAIRY PRODUCTS
     11.9 OTHER APPLICATIONS 
 
12 FOOD ENCAPSULATION MARKET, BY REGION (Page No. - 222)
     12.1 INTRODUCTION 
     12.2 NORTH AMERICA 
             12.2.1 NORTH AMERICA: RECESSION IMPACT ANALYSIS
             12.2.2 US
                       12.2.2.1 Encapsulation to aid in development of treatment options for various chronic diseases in US
             12.2.3 CANADA
                       12.2.3.1 Emergence of novel drug delivery strategies utilizing encapsulation to drive Canadian encapsulation market
             12.2.4 MEXICO
                       12.2.4.1 Encapsulation extends the shelf life of packaged foods, which is becoming increasingly popular in Mexico
     12.3 EUROPE 
             12.3.1 EUROPE: RECESSION IMPACT ANALYSIS
             12.3.2 GERMANY
                       12.3.2.1 Consuming encapsulated dietary supplements to help people meet their nutritional needs while also pursuing healthier lifestyle
             12.3.3 UK
                       12.3.3.1 Increase in demand for healthy functional food to fuel encapsulation market to enhance its bioavailability
             12.3.4 FRANCE
                       12.3.4.1 Consumption of probiotics due to health benefits to influence market growth in France
             12.3.5 ITALY
                       12.3.5.1 Shifting dietary choices and adoption of high antioxidant dietary supplements to enhance active content drives market
             12.3.6 SPAIN
                       12.3.6.1 Increase in awareness of encapsulated nutrition and dietary supplements to support market
             12.3.7 REST OF EUROPE
     12.4 ASIA PACIFIC 
             12.4.1 ASIA PACIFIC: RECESSION IMPACT ANALYSIS
             12.4.2 CHINA
                       12.4.2.1 Encapsulated dietary supplements and sports nutrition to provide opportunity for market growth
             12.4.3 JAPAN
                       12.4.3.1 Rise in aging population to drive market growth for encapsulated functional foods
             12.4.4 INDIA
                       12.4.4.1 Encapsulation of herbs and spices for cooking to help mask flavor and taste of products
             12.4.5 AUSTRALIA & NEW ZEALAND
                       12.4.5.1 Changing preferences of consumers to prevent chronic diseases to increase demand for encapsulated functional food products
             12.4.6 REST OF ASIA PACIFIC
     12.5 SOUTH AMERICA 
             12.5.1 SOUTH AMERICA: RECESSION IMPACT ANALYSIS
             12.5.2 BRAZIL
                       12.5.2.1 Expansions and investments in Brazil by key companies to drive market growth
             12.5.3 ARGENTINA
                       12.5.3.1 Rise in adoption of healthy foods and functional beverages to augment growth
             12.5.4 REST OF SOUTH AMERICA
     12.6 REST OF THE WORLD 
             12.6.1 ROW: RECESSION IMPACT ANALYSIS
             12.6.2 MIDDLE EAST
                       12.6.2.1 Rise in number of local payers and continuous innovations in region to drive market growth.
             12.6.3 AFRICA
                       12.6.3.1 Increased government initiatives for fortification of food with essential vitamins and minerals to fuel market
 
13 COMPETITIVE LANDSCAPE (Page No. - 292)
     13.1 OVERVIEW 
     13.2 KEY PLAYER STRATEGIES 
     13.3 SEGMENTAL REVENUE ANALYSIS OF KEY PLAYERS 
     13.4 MARKET SHARE ANALYSIS 
     13.5 KEY PLAYER EVALUATION QUADRANT (KEY PLAYERS) 
             13.5.1 STARS
             13.5.2 EMERGING LEADERS
             13.5.3 PERVASIVE PLAYERS
             13.5.4 PARTICIPANTS
     13.6 PRODUCT FOOTPRINT 
     13.7 COMPETITIVE LEADERSHIP MAPPING (STARTUPS/SMES) 
             13.7.1 PROGRESSIVE COMPANIES
             13.7.2 STARTING BLOCKS
             13.7.3 RESPONSIVE COMPANIES
             13.7.4 DYNAMIC COMPANIES
     13.8 COMPETITIVE BENCHMARKING 
     13.9 COMPETITIVE SCENARIO 
             13.9.1 PRODUCT LAUNCHES
             13.9.2 DEALS
             13.9.3 OTHERS
 
14 COMPANY PROFILES (Page No. - 310)
     14.1 KEY PLAYERS 
             14.1.1 CARGILL, INCORPORATED
                       14.1.1.1 Business overview
                       14.1.1.2 Products/Solutions/Services offered
                       14.1.1.3 Recent developments
                       14.1.1.4 MnM view
                                   14.1.1.4.1 Key strengths
                                   14.1.1.4.2 Strategic choices made
                                   14.1.1.4.3 Weaknesses and competitive threats
             14.1.2 BASF SE
                       14.1.2.1 Business overview
                       14.1.2.2 Products/Solutions/Services offered
                       14.1.2.3 Recent Developments
                       14.1.2.4 MnM view
                                   14.1.2.4.1 Key strengths
                                   14.1.2.4.2 Strategic choices made
                                   14.1.2.4.3 Weaknesses and competitive threats
             14.1.3 KERRY
                       14.1.3.1 Business overview
                       14.1.3.2 Products/Solutions offered
                       14.1.3.3 Recent developments
                       14.1.3.4 MnM view
                                   14.1.3.4.1 Key strengths
                                   14.1.3.4.2 Strategic choices made.
                                   14.1.3.4.3 Weaknesses and competitive threats
             14.1.4 DSM
                       14.1.4.1 Business overview
                       14.1.4.2 Products/Solutions/Services offered
                       14.1.4.3 Recent developments
                       14.1.4.4 MnM view
                                   14.1.4.4.1 Key strengths
                                   14.1.4.4.2 Strategic choices made
                                   14.1.4.4.3 Weaknesses and competitive threats
             14.1.5 INGREDION
                       14.1.5.1 Business overview
                       14.1.5.2 Products/Solutions/Services offered
                       14.1.5.3 Recent developments
                       14.1.5.4 MnM view
                                   14.1.5.4.1 Key strengths
                                   14.1.5.4.2 Strategic choices made
                                   14.1.5.4.3 Weaknesses and competitive threats
             14.1.6 SYMRISE
                       14.1.6.1 Business overview
                       14.1.6.2 Products/Solutions/Services offered
                       14.1.6.3 Recent developments
                       14.1.6.4 MnM view
             14.1.7 SENSIENT TECHNOLOGIES CORPORATION
                       14.1.7.1 Business overview
                       14.1.7.2 Products/Solutions/Services offered
                       14.1.7.3 Recent developments
                       14.1.7.4 MnM view
             14.1.8 BALCHEM INC.
                       14.1.8.1 Business overview
                       14.1.8.2 Products/Solutions/Services offered
                       14.1.8.3 Recent developments
                       14.1.8.4 MnM view
             14.1.9 INTERNATIONAL FLAVORS & FRAGRANCES INC.
                       14.1.9.1 Business overview
                       14.1.9.2 Products/Solutions/Services offered
                       14.1.9.3 Recent developments
                       14.1.9.4 MnM view
             14.1.10 FIRMENICH SA
                       14.1.10.1 Business overview
                       14.1.10.2 Products/Solutions/Services offered.
                       14.1.10.3 Recent developments
                       14.1.10.4 MnM View
             14.1.11 FRIESLANDCAMPINA
                       14.1.11.1 Business overview
                       14.1.11.2 Recent developments
                       14.1.11.3 MnM view
             14.1.12 TASTETECH
                       14.1.12.1 Business overview
                       14.1.12.2 Products/Solutions/Services offered
                       14.1.12.3 Recent developments
                       14.1.12.4 MnM View
             14.1.13 LYCORED CORP
                       14.1.13.1 Business overview
                       14.1.13.2 Recent developments
                       14.1.13.3 MnM view
             14.1.14 RONALD T. DODGE COMPANY
                       14.1.14.1 Business overview
                       14.1.14.2 Products/Solutions/Services offered
                       14.1.14.3 Recent developments
                       14.1.14.4 MnM view
             14.1.15 BLUE CALIFORNIA
                       14.1.15.1 Business overview
                       14.1.15.2 Products/Solutions/Services offered
                       14.1.15.3 Recent developments
                       14.1.15.4 MnM view
             14.1.16 INNOV’IA
                       14.1.16.1 Business overview
                       14.1.16.2 Products offered
                       14.1.16.3 Recent developments
                       14.1.16.4 MnM View
             14.1.17 GIVAUDAN
                       14.1.17.1 Business overview
                       14.1.17.2 Products/Solutions/Services offered
                       14.1.17.3 Recent developments
                       14.1.17.4 MnM View
             14.1.18 ANABIO TECHNOLOGIES
                       14.1.18.1 Business overview
                       14.1.18.2 Products/Solutions/Services offered
                       14.1.18.3 Recent developments
                       14.1.18.4 MnM View
             14.1.19 SPHERA ENCAPSULATION
                       14.1.19.1 Business overview
                       14.1.19.2 Products/Solutions/Services offered
                       14.1.19.3 Recent developments
                       14.1.19.4 MnM View
             14.1.20 REED PACIFIC
                       14.1.20.1 Business overview
                       14.1.20.2 Products/Solutions/Services offered
                       14.1.20.3 Recent developments
                       14.1.20.4 MnM View
     14.2 OTHER PLAYERS 
             14.2.1 AVEKA
             14.2.2 ADVANCED BIONUTRITION CORP
             14.2.3 CLEXTRAL
             14.2.4 VITABLEND
             14.2.5 ENCAPSYS LLC
 
15 ADJACENT & RELATED MARKETS (Page No. - 363)
     15.1 INTRODUCTION 
     15.2 MICROENCAPSULATION MARKET 
             15.2.1 LIMITATIONS
             15.2.2 MARKET DEFINITION
             15.2.3 MARKET OVERVIEW
             15.2.4 MICROENCAPSULATION MARKET, BY CORE MATERIAL
             15.2.5 MICROENCAPSULATION MARKET, BY REGION
     15.3 FOOD FLAVORS MARKET 
             15.3.1 LIMITATIONS
             15.3.2 MARKET DEFINITION
             15.3.3 MARKET OVERVIEW
             15.3.4 FOOD FLAVORS MARKET, BY LABELING/REGULATION
             15.3.5 FOOD FLAVORS MARKET, BY REGION
                       15.3.5.1 Introduction
     15.4 FUNCTIONAL FOOD INGREDIENTS MARKET 
             15.4.1 LIMITATIONS
             15.4.2 MARKET DEFINITION
             15.4.3 MARKET OVERVIEW
             15.4.4 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE
             15.4.5 FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION
                       15.4.5.1 Introduction
 
16 APPENDIX (Page No. - 374)
     16.1 DISCUSSION GUIDE 
     16.2 KNOWLEDGESTORE: MARKETSANDMARKETS’ SUBSCRIPTION PORTAL 
     16.3 AVAILABLE CUSTOMIZATIONS 
     16.4 RELATED REPORTS 
     16.5 AUTHOR DETAILS 
 
 
LIST OF TABLES (328 Tables)
 
TABLE 1 USD EXCHANGE RATES, 2017–2022
TABLE 2 ASSUMPTIONS FOR THE STUDY
TABLE 3 LIMITATIONS & ASSOCIATED RISKS
TABLE 4 FOOD ENCAPSULATION MARKET SNAPSHOT, 2022 VS. 2027
TABLE 5 FOOD ENCAPSULATION TECHNOLOGIES
TABLE 6 NORTH AMERICA: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 7 EUROPE: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 8 ASIA PACIFIC: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 9 SOUTH AMERICA: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 10 REST OF THE WORLD: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 11 LIST OF MAJOR PATENTS PERTAINING TO FOOD ENCAPSULATION, 2012–2021
TABLE 12 FOOD ENCAPSULATION: ECOSYSTEM VIEW
TABLE 13 EXPORT VALUE OF PROVITAMINS AND VITAMINS, BY KEY COUNTRY, 2021 (USD)
TABLE 14 IMPORT VALUE OF PROVITAMINS AND VITAMINS, BY KEY COUNTRY, 2021 (USD)
TABLE 15 EXPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2021 (USD)
TABLE 16 IMPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2021 (USD)
TABLE 17 EXPORT VALUE OF ACIDS, SATURATED ACYCLIC MONOCARBOXYLIC ACIDS, AND ACETIC ACID, BY KEY COUNTRY, 2021 (USD)
TABLE 18 IMPORT VALUE OF ACIDS, SATURATED ACYCLIC MONOCARBOXYLIC ACIDS, AND ACETIC ACID, BY KEY COUNTRY, 2021 (USD)
TABLE 19 EXPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2021 (USD)
TABLE 20 IMPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2021 (USD)
TABLE 21 EXPORT VALUE OF SATURATED ACYCLIC MONOCARBOXYLIC ACIDS AND PROPIONIC ACID AND ITS SALTS AND ESTERS, BY KEY COUNTRY, 2021 (USD)
TABLE 22 IMPORT VALUE OF SATURATED ACYCLIC MONOCARBOXYLIC ACIDS AND PROPIONIC ACID AND ITS SALTS AND ESTERS, BY KEY COUNTRY, 2021 (USD)
TABLE 23 EXPORT VALUE OF AMINO ACIDS AND THEIR ESTERS, BY KEY COUNTRY, 2021 (USD)
TABLE 24 IMPORT VALUE OF AMINO ACIDS AND THEIR ESTERS, BY KEY COUNTRY, 2021 (USD)
TABLE 25 EXPORT VALUE OF INULIN, BY KEY COUNTRY, 2021 (USD)
TABLE 26 IMPORT VALUE OF INULIN, BY KEY COUNTRY, 2021 (USD)
TABLE 27 EXPORT VALUE OF YEASTS (ACTIVE OR INACTIVE), BY KEY COUNTRY, 2021 (USD)
TABLE 28 IMPORT VALUE OF YEASTS (ACTIVE OR INACTIVE), BY KEY COUNTRY, 2021 (USD)
TABLE 29 FOOD ENCAPSULATION MARKET: PORTER’S FIVE FORCES ANALYSIS
TABLE 30 KEY CONFERENCES & EVENTS, 2022–2023
TABLE 31 INFLUENCE OF STAKEHOLDERS ON BUYING PROCESS, BY TECHNOLOGY
TABLE 32 KEY BUYING CRITERIA FOR FOOD ENCAPSULATION TECHNOLOGY
TABLE 33 FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2018–2021 (USD MILLION)
TABLE 34 FOOD ENCAPSULATION MARKET SIZE, BY CORE PHASE, 2022–2027 (USD MILLION)
TABLE 35 VITAMINS & MINERALS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 36 VITAMINS & MINERALS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 37 VITAMINS & MINERALS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 38 VITAMINS & MINERALS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 39 VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 40 VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 41 FAT-SOLUBLE VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 42 FAT-SOLUBLE VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 43 WATER-SOLUBLE VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 44 WATER-SOLUBLE VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 45 ENZYMES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 46 ENZYMES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 47 ENZYMES: ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 48 ENZYMES: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 49 ORGANIC ACIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 50 ORGANIC ACIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 51 ORGANIC ACIDS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 52 ORGANIC ACIDS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 53 PROBIOTICS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 54 PROBIOTICS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 55 PROBIOTICS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 56 PROBIOTICS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 57 SWEETENERS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 58 SWEETENERS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 59 NUTRITIONAL LIPIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 60 NUTRITIONAL LIPIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 61 PRESERVATIVES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 62 PRESERVATIVES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 63 PRESERVATIVES: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 64 PRESERVATIVES: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 65 PREBIOTICS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 66 PREBIOTICS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 67 PREBIOTICS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 68 PREBIOTICS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 69 COLORS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 70 COLORS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 71 COLORS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 72 COLORS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 73 AMINO ACIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 74 AMINO ACIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 75 FLAVORS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 76 FLAVORS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 77 FLAVORS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 78 FLAVORS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 79 PROTEINS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 80 PROTEINS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 81 OTHER CORE PHASES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 82 OTHER CORE PHASES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 83 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2018–2021 (USD MILLION)
TABLE 84 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2022–2027 (USD MILLION)
TABLE 85 MICROENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 86 MICROENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 87 NANOENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 88 NANOENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 89 HYBRID ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 90 HYBRID ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 91 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 92 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 93 POLYSACCHARIDES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 94 POLYSACCHARIDES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 95 PROTEINS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 96 PROTEINS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 97 LIPIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 98 LIPIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 99 EMULSIFIERS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 100 EMULSIFIERS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 101 FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 102 FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2022–2027 (USD MILLION)
TABLE 103 PHYSICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 104 PHYSICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 105 PHYSICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 106 PHYSICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 107 ATOMIZATION: PHYSICAL FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 108 ATOMIZATION: PHYSICAL FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 109 CHEMICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 110 CHEMICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 111 CHEMICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 112 CHEMICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 113 PHYSICO-CHEMICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 114 PHYSICO-CHEMICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 115 PHYSICO-CHEMICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 116 PHYSICO-CHEMICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 117 FOOD ENCAPSULATION MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 118 FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 119 DIETARY SUPPLEMENTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 120 DIETARY SUPPLEMENTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 121 FUNCTIONAL FOOD PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 122 FUNCTIONAL FOOD PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 123 BAKERY PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 124 BAKERY PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 125 CONFECTIONERY: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 126 CONFECTIONERY: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 127 BEVERAGES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 128 BEVERAGES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 129 FROZEN PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 130 FROZEN PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 131 DAIRY PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 132 DAIRY PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 133 OTHER APPLICATIONS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 134 OTHER APPLICATIONS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 135 FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 136 FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 137 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY COUNTRY, 2018–2021 (USD MILLION)
TABLE 138 NORTH AMERICA: FOOD ENCAPSULATION MARKET, 2022–2027 (USD MILLION)
TABLE 139 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2018–2021 (USD MILLION)
TABLE 140 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022–2027 (USD MILLION)
TABLE 141 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 142 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 143 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 144 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 145 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 146 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 147 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2018–2021 (USD MILLION)
TABLE 148 NORTH AMERICA: FOOD ENCAPSULATION TECHNOLOGY MARKET, BY TECHNOLOGY, 2022–2027 (USD MILLION)
TABLE 149 US: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 150 US: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 151 US: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 152 US: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 153 CANADA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 154 CANADA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 155 CANADA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 156 CANADA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 157 MEXICO: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 158 MEXICO: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 159 MEXICO: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 160 MEXICO: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 161 EUROPE: FOOD ENCAPSULATION MARKET, BY COUNTRY, 2018–2021 (USD MILLION)
TABLE 162 EUROPE: FOOD ENCAPSULATION MARKET, BY COUNTRY, 2022–2027 (USD MILLION)
TABLE 163 EUROPE: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2018–2021 (USD MILLION)
TABLE 164 EUROPE: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022–2027 (USD MILLION)
TABLE 165 EUROPE: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 166 EUROPE: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 167 EUROPE: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 168 EUROPE: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 169 EUROPE: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 170 EUROPE: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 171 EUROPE: FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2018–2021 (USD MILLION)
TABLE 172 EUROPE: FOOD ENCAPSULATION TECHNOLOGY MARKET, BY TECHNOLOGY, 2022–2027 (USD MILLION)
TABLE 173 GERMANY: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 174 GERMANY: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 175 GERMANY: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 176 GERMANY: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 177 UK: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 178 UK: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 179 UK: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 180 UK: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 181 FRANCE: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 182 FRANCE: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 183 FRANCE: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 184 FRANCE: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 185 ITALY: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 186 ITALY: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 187 ITALY: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 188 ITALY: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 189 SPAIN: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 190 SPAIN: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 191 SPAIN: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 192 SPAIN: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 193 REST OF EUROPE: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 194 REST OF EUROPE: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 195 REST OF EUROPE: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 196 REST OF EUROPE: FOOD ENCAPSULATION MARKET, BY METHOD,  2022–2027 (USD MILLION)
TABLE 197 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY COUNTRY, 2018–2021 (USD MILLION)
TABLE 198 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY COUNTRY, 2022–2027 (USD MILLION)
TABLE 199 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2018–2021 (USD MILLION)
TABLE 200 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022–2027 (USD MILLION)
TABLE 201 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 202 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 203 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 204 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 205 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 206 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 207 ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2018–2021 (USD MILLION)
TABLE 208 ASIA PACIFIC: FOOD ENCAPSULATION TECHNOLOGY MARKET, BY TECHNOLOGY, 2022–2027 (USD MILLION)
TABLE 209 CHINA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 210 CHINA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 211 CHINA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 212 CHINA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 213 JAPAN: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 214 JAPAN: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 215 JAPAN: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 216 JAPAN: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 217 INDIA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 218 INDIA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 219 INDIA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 220 INDIA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 221 AUSTRALIA & NEW ZEALAND: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 222 AUSTRALIA & NEW ZEALAND: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 223 AUSTRALIA & NEW ZEALAND: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 224 AUSTRALIA & NEW ZEALAND: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 225 REST OF ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 226 REST OF ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 227 REST OF ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 228 REST OF ASIA PACIFIC: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 229 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY COUNTRY, 2018–2021 (USD MILLION)
TABLE 230 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY COUNTRY, 2022–2027 (USD MILLION)
TABLE 231 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 232 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 233 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 234 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 235 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2018–2021 (USD MILLION)
TABLE 236 SOUTH AMERICA: FOOD ENCAPSULATION TECHNOLOGY MARKET, BY TECHNOLOGY, 2022–2027 (USD MILLION)
TABLE 237 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 238 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 239 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2018–2021 (USD MILLION)
TABLE 240 SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022–2027 (USD MILLION)
TABLE 241 BRAZIL: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 242 BRAZIL: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 243 BRAZIL: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 244 BRAZIL: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 245 ARGENTINA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 246 ARGENTINA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 247 ARGENTINA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 248 ARGENTINA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 249 REST OF SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 250 REST OF SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 251 REST OF SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 252 REST OF SOUTH AMERICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 253 ROW: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)
TABLE 254 REST OF THE WORLD: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 255 ROW: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 256 ROW: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 257 ROW: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 258 ROW: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 259 ROW: FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2018–2021 (USD MILLION)
TABLE 260 ROW: FOOD ENCAPSULATION TECHNOLOGY MARKET, BY TECHNOLOGY, 2022–2027 (USD MILLION)
TABLE 261 ROW: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2018–2021 (USD MILLION)
TABLE 262 ROW: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022–2027 (USD MILLION)
TABLE 263 ROW: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2018–2021 (USD MILLION)
TABLE 264 ROW: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022–2027 (USD MILLION)
TABLE 265 MIDDLE EAST: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 266 MIDDLE EAST: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 267 MIDDLE EAST: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 268 MIDDLE EAST: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 269 AFRICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)
TABLE 270 AFRICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)
TABLE 271 AFRICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)
TABLE 272 AFRICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)
TABLE 273 FOOD ENCAPSULATION MARKET: DEGREE OF COMPETITION (COMPETITIVE), 2021
TABLE 274 COMPANY PRODUCT FOOTPRINT, BY APPLICATION
TABLE 275 COMPANY PRODUCT FOOTPRINT, BY METHOD
TABLE 276 COMPANY FOOTPRINT, BY REGION
TABLE 277 COMPANY OVERALL FOOTPRINT
TABLE 278 FOOD ENCAPSULATION: DETAILED LIST OF KEY STARTUPS/SMES
TABLE 279 COMPETITIVE BENCHMARKING OF OTHER PLAYERS
TABLE 280 PRODUCT LAUNCHES, 2018
TABLE 281 DEALS, 2019–2022
TABLE 282 OTHERS, 2020–2022
TABLE 283 CARGILL, INCORPORATED: BUSINESS OVERVIEW
TABLE 284 CARGILL, INCORPORATED: PRODUCTS/SOLUTIONS OFFERED
TABLE 285 CARGILL, INCORPORATED: OTHERS
TABLE 286 BASF SE: PRODUCTS/SOLUTIONS/SERVICES OFFERED
TABLE 287 DSM: BUSINESS OVERVIEW
TABLE 288 DSM: PRODUCTS/SOLUTIONS/SERVICES OFFERED
TABLE 289 DSM: DEALS
TABLE 290 INGREDION: BUSINESS OVERVIEW
TABLE 291 INGREDION: PRODUCTS/SOLUTIONS/SERVICES OFFERED
TABLE 292 INGREDION: DEALS
TABLE 293 SYMRISE: BUSINESS OVERVIEW
TABLE 294 SYMRISE: PRODUCTS/SOLUTIONS/SERVICES OFFERED
TABLE 295 SYMRISE: DEALS
TABLE 296 SENSIENT TECHNOLOGIES CORPORATION: BUSINESS OVERVIEW
TABLE 297 SENSIENT TECHNOLOGIES CORPORATION: PRODUCTS/SOLUTIONS/SERVICES OFFERED
TABLE 298 BALCHEM INC.: BUSINESS OVERVIEW
TABLE 299 BALCHEM INC.: PRODUCTS/SOLUTIONS/SERVICES OFFERED
TABLE 300 INTERNATIONAL FLAVOURS & FRAGRANCES INC.: BUSINESS OVERVIEW
TABLE 301 INTERNATIONAL FLAVOURS & FRAGRANCES INC.: PRODUCTS/SOLUTIONS/ SERVICES OFFERED
TABLE 302 INTERNATIONAL FLAVOURS & FRAGRANCES INC.: DEALS
TABLE 303 INTERNATIONAL FLAVOURS & FRAGRANCES INC.: OTHERS
TABLE 304 FIRMENICH SA: BUSINESS OVERVIEW
TABLE 305 FIRMENICH SA: PRODUCTS/SOLUTIONS/SERVICES OFFERED
TABLE 306 FRIESLANDCAMPINA: BUSINESS OVERVIEW
TABLE 307 FRIESLAND CAMPINA: PRODUCTS/SOLUTIONS/SERVICES OFFERED
TABLE 308 TASTETECH: BUSINESS OVERVIEW
TABLE 309 TASTETECH: PRODUCTS OFFERED
TABLE 310 LYCORED CORP: BUSINESS OVERVIEW
TABLE 311 LYCORED CORP: PRODUCTS OFFERED
TABLE 312 RONALD T. DODGE COMPANY: BUSINESS OVERVIEW
TABLE 313 BLUE CALIFORNIA: BUSINESS OVERVIEW
TABLE 314 INNOV’IO: BUSINESS OVERVIEW
TABLE 315 GIVAUDAN: BUSINESS OVERVIEW
TABLE 316 ANABIO TECHNOLOGIES: BUSINESS OVERVIEW
TABLE 317 SPHERA ENCAPSULATION: BUSINESS OVERVIEW
TABLE 318 REED PACIFIC: BUSINESS OVERVIEW
TABLE 319 MICROENCAPSULATION MARKET, BY CORE MATERIAL, 2020–2025 (USD MILLION)
TABLE 320 MICROENCAPSULATION MARKET, BY REGION, 2020–2025 (USD MILLION)
TABLE 321 FOOD FLAVORS MARKET, BY LABELING/REGULATION, 2019–2021 (USD MILLION)
TABLE 322 FOOD FLAVORS MARKET, BY LABELING/REGULATION, 2022–2027 (USD MILLION)
TABLE 323 FOOD FLAVORS MARKET, BY REGION, 2019–2021 (USD MILLION)
TABLE 324 FOOD FLAVORS MARKET, BY REGION, 2022–2027 (USD MILLION)
TABLE 325 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE, 2016–2020 (USD MILLION)
TABLE 326 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE, 2021–2026 (USD MILLION)
TABLE 327 FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION, 2016–2020 (USD MILLION)
TABLE 328 FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION, 2021–2026 (USD MILLION)
 
 
LIST OF FIGURES (82 Figures) 
 
FIGURE 1 MARKET SEGMENTATION
FIGURE 2 FOOD ENCAPSULATION MARKET: RESEARCH DESIGN
FIGURE 3 BREAKDOWN OF PRIMARY INTERVIEWS: BY COMPANY TYPE, DESIGNATION, AND REGION
FIGURE 4 FOOD ENCAPSULATION MARKET SIZE ESTIMATION: BOTTOM-UP APPROACH
FIGURE 5 FOOD ENCAPSULATION MARKET SIZE ESTIMATION (DEMAND SIDE)
FIGURE 6 FOOD ENCAPSULATION MARKET SIZE ESTIMATION: TOP-DOWN APPROACH
FIGURE 7 FOOD ENCAPSULATION MARKET SIZE ESTIMATION, BY CORE PHASE (FLAVORS): SUPPLY SIDE
FIGURE 8 DATA TRIANGULATION
FIGURE 9 FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022 VS. 2027 (USD MILLION)
FIGURE 10 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022 VS. 2027
FIGURE 11 FOOD ENCAPSULATION MARKET, BY METHOD, 2022 VS. 2027 (USD MILLION)
FIGURE 12 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2022 VS. 2027 (USD MILLION)
FIGURE 13 FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022 VS. 2027 (USD MILLION)
FIGURE 14 FOOD ENCAPSULATION REGIONAL MARKET, BY REGION
FIGURE 15 FOOD ENCAPSULATION: AN EMERGING MARKET WITH STEADY GROWTH POTENTIAL
FIGURE 16 EUROPE TO LEAD ACROSS TECHNOLOGIES IN FOOD ENCAPSULATION MARKET BY 2027
FIGURE 17 GERMANY: A MAJOR CONSUMER OF FOOD ENCAPSULATION IN 2022
FIGURE 18 US ACCOUNTED FOR LARGEST MARKET SHARE IN 2022
FIGURE 19 RETAIL MARKET SIZE IN INDIA, 2017–2026 (USD BILLION)
FIGURE 20 AUSTRALIA: RETAIL SALES OF FUNCTIONAL AND FORTIFIED FOOD PRODUCTS, 2018–2022 (USD MILLION)
FIGURE 21 GLOBAL RETAIL SALES, 2017–2022 (USD TRILLION)
FIGURE 22 US: EMPLOYMENT STATUS OF PARENTS WITH CHILDREN OF UNDER 18 YEARS, 2020 VS. 2021
FIGURE 23 US: POPULATION WITH MULTIPLE CHRONIC ILLNESSES, 2021
FIGURE 24 FOOD ENCAPSULATION MARKET DYNAMICS
FIGURE 25 NUMBER OF PATENTS APPROVED FOR FOOD ENCAPSULATION IN GLOBAL MARKET, 2012–2021
FIGURE 26 JURISDICTIONS WITH HIGHEST PATENT APPROVALS FOR FOOD ENCAPSULATION, 2012–2021
FIGURE 27 VALUE CHAIN ANALYSIS
FIGURE 28 REVENUE SHIFT IMPACTING TRENDS/DISRUPTIONS FOOD ENCAPSULATION MARKET
FIGURE 29 FOOD ENCAPSULATION: MARKET ECOSYSTEM MAP
FIGURE 30 EXPORT VALUE OF PROVITAMINS AND VITAMINS, BY KEY COUNTRY, 2017–2021
FIGURE 31 IMPORT VALUE OF PROVITAMINS AND VITAMINS, BY KEY COUNTRY, 2017–2021
FIGURE 32 EXPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2017–2021
FIGURE 33 IMPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2017–2021
FIGURE 34 EXPORT VALUE OF ACIDS, RATED ACYCLIC MONOCARBOXYLIC ACIDS, AND ACETIC ACID, BY KEY COUNTRY, 2017–2021
FIGURE 35 IMPORT VALUE OF ACIDS, SATURATED ACYCLIC MONOCARBOXYLIC ACIDS, AND ACETIC ACID, BY KEY COUNTRY, 2017–2021
FIGURE 36 EXPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2017–2021
FIGURE 37 IMPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2017–2021
FIGURE 38 EXPORT VALUE OF SATURATED ACYCLIC MONOCARBOXYLIC ACIDS AND PROPIONIC ACID AND ITS SALTS AND ESTERS, BY KEY COUNTRY, 2017–2021
FIGURE 39 IMPORT VALUE OF SATURATED ACYCLIC MONOCARBOXYLIC ACIDS AND PROPIONIC ACID AND ITS SALTS AND ESTERS, BY KEY COUNTRY, 2017–2021
FIGURE 40 EXPORT VALUE OF AMINO ACIDS AND THEIR ESTERS, BY KEY COUNTRY, 2017–2021
FIGURE 41 IMPORT VALUE OF AMINO ACIDS AND THEIR ESTERS, BY KEY COUNTRY, 2017–2021
FIGURE 42 EXPORT VALUE OF INULIN, BY KEY COUNTRY, 2017–2021
FIGURE 43 IMPORT VALUE OF INULIN, BY KEY COUNTRY, 2017–2021
FIGURE 44 EXPORT VALUE OF YEASTS (ACTIVE OR INACTIVE), BY KEY COUNTRY, 2017–2021
FIGURE 45 IMPORT VALUE OF YEASTS (ACTIVE OR INACTIVE), BY KEY COUNTRY, 2017–2021
FIGURE 46 INFLUENCE OF STAKEHOLDERS ON BUYING PROCESS, BY TECHNOLOGY
FIGURE 47 KEY BUYING CRITERIA FOR FOOD ENCAPSULATION TECHNOLOGY
FIGURE 48 INDICATORS OF RECESSION
FIGURE 49 WORLD INFLATION RATE, 2011–2021
FIGURE 50 GLOBAL GDP, 2011–2021 (USD TRILLION)
FIGURE 51 GLOBAL CORE PHASE MATERIAL MARKET: EARLIER FORECAST VS. RECESSION FORECAST
FIGURE 52 RECESSION INDICATORS AND THEIR IMPACT ON FOOD ENCAPSULATION MARKET
FIGURE 53 GLOBAL FOOD ENCAPSULATION MARKET: EARLIER FORECAST VS. RECESSION FORECAST
FIGURE 54 FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022 VS. 2027 (USD MILLION)
FIGURE 55 MICROENCAPSULATION SEGMENT TO LEAD MARKET BY 2027
FIGURE 56 POLYSACCHARIDES SEGMENT TO ACCOUNT FOR LARGEST SHARE BY 2027
FIGURE 57 PHYSICAL SEGMENT TO ACCOUNT FOR LARGEST SHARE BY 2027
FIGURE 58 FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022 VS. 2027 (USD MILLION)
FIGURE 59 FOOD ENCAPSULATION: GEOGRAPHIC GROWTH OPPORTUNITIES
FIGURE 60 NORTH AMERICA: FOOD ENCAPSULATION MARKET SNAPSHOT
FIGURE 61 NORTH AMERICA: INFLATION RATES, BY KEY COUNTRY, 2018–2021
FIGURE 62 NORTH AMERICA: RECESSION IMPACT ANALYSIS, 2023
FIGURE 63 EUROPE: INFLATION RATES, BY KEY COUNTRY, 2018–2021
FIGURE 64 EUROPE: RECESSION IMPACT ANALYSIS, 2023
FIGURE 65 ASIA PACIFIC: FOOD ENCAPSULATION MARKET SNAPSHOT
FIGURE 66 ASIA PACIFIC: RECESSION IMPACT ANALYSIS, 2023
FIGURE 67 SOUTH AMERICA: INFLATION RATES, BY KEY COUNTRY, 2018–2021
FIGURE 68 SOUTH AMERICA: RECESSION IMPACT ANALYSIS, 2023
FIGURE 69 ROW: INFLATION RATES, BY KEY COUNTRY, 2018–2021
FIGURE 70 REST OF THE WORLD FOOD ENCAPSULATION MARKET: RECESSION IMPACT ANALYSIS
FIGURE 71 SEGMENTAL REVENUE ANALYSIS OF KEY PLAYERS, 2017–2021 (USD BILLION)
FIGURE 72 FOOD ENCAPSULATION MARKET: COMPANY EVALUATION QUADRANT, 2021 (KEY PLAYERS)
FIGURE 73 FOOD ENCAPSULATION MARKET: COMPANY EVALUATION QUADRANT, 2021 (STARTUP/SME)
FIGURE 74 CARGILL, INCORPORATED: COMPANY SNAPSHOT
FIGURE 75 KERRY: COMPANY SNAPSHOT
FIGURE 76 DSM: COMPANY SNAPSHOT
FIGURE 77 INGREDION: COMPANY SNAPSHOT
FIGURE 78 SYMRISE: COMPANY SNAPSHOT
FIGURE 79 SENSIENT TECHNOLOGIES CORPORATION: COMPANY SNAPSHOT
FIGURE 80 BALCHEM: COMPANY SNAPSHOT
FIGURE 81 INTERNATIONAL FLAVOURS & FRAGRANCES INC.: COMPANY SNAPSHOT
FIGURE 82 FRIESLANDCAMPINA: COMPANY SNAPSHOT
 

This research study involved the extensive use of secondary sources—directories and databases such as the Food and Agriculture Organization and World Health Organization—to identify and collect information useful for a technical, market-oriented, and commercial study of the food encapsulation market. In-depth interviews were conducted with various primary respondents—such as key industry participants, subject matter experts (SMEs), C-level executives of key market players, and industry consultants—to obtain and verify critical qualitative and quantitative information and assess prospects. The following figure depicts the research design applied in drafting this report on the food encapsulation market.

Secondary Research

In the secondary research process, various sources such as website information, press releases & investor presentations of companies, white papers, food journals, certified publications, articles from recognized authors, gold & silver standard websites, directories, and databases, were referred to identify and collect information.

Secondary research was used to obtain key information about the industry’s supply chain, the total pool of key players, and market classification and segmentation as per the industry trends to the bottom-most level, regional markets, and key developments from both market- and technology-oriented perspectives.

Primary Research

In the primary research process, various sources from the supply and demand sides were interviewed to obtain qualitative and quantitative information. The primary sources from the supply side included industry experts such as CEOs, marketing directors, technology and innovation directors, and related key executives from various key companies and organizations operating in the food encapsulation market.

Food Encapsulation Market Size, and Share

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 methods were also used extensively to estimate the size of the various subsegments in the market. The research methodology used to estimate the market size includes the following:
  • The key players in the industry and market have been identified through extensive secondary research.
  • All macroeconomic and microeconomic factors affecting the growth of the food encapsulation market were considered while estimating the market size.
  • All possible parameters that affect the market covered in this research study were accounted for, viewed in extensive detail, verified through primary research, and analyzed to obtain final quantitative and qualitative data.

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 complete the overall market engineering process 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 the top-down and bottom-up approaches.

Report Objectives

  • To define, segment, and project the global market for food encapsulation on the basis of core phase, application, shell material, method, technology and region 
  • To provide detailed information regarding the key factors influencing the growth of the market (drivers, restraints, opportunities, and industry-specific challenges)
  • To strategically analyse the micro markets with respect to individual growth trends, future prospects, and their contribution to the total market
  • To analyse the opportunities in the market for stakeholders and provide a competitive landscape of the market leaders
  • To project the size of the market and its submarkets, in terms of value, with respect to the regions (along with the key countries)
  • To strategically profile the key players and comprehensively analyse their market position and core competencies.
  • To analyse the competitive developments such as joint ventures, mergers & acquisitions, new product developments, and research & developments in the food encapsulation market

Available Customizations:

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

The following customization options are available for the report:

Product Analysis

  • Product Matrix, which gives a detailed comparison of the product portfolio of each company.

Geographic Analysis

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

  • Further breakdown of the Rest of Europe for food encapsulation market includes the Sweden, Belgium, Greece, Switzerland, and other EU & Non-EU Countries
  • Further breakdown of the Rest of South America for food encapsulation market includes Peru, Uruguay, and Venezuela.
  • Further breakdown of the Rest of Asia Pacific for food encapsulation market includes Thailand, Indonesia, South Korea, Malaysia, Singapore, the Philippines, and Vietnam.

Company Information

  • Detailed analyses and profiling of additional market players (up to five)
Custom Market Research Services

We will customize the research for you, in case the report listed above does not meet with your exact requirements. Our custom research will comprehensively cover the business information you require to help you arrive at strategic and profitable business decisions.

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Report Code
FB 2207
Published ON
Feb, 2023
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