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
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[217 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 (Page No. - 21)
    1.1 OBJECTIVES OF THE STUDY
    1.2 MARKET DEFINITION
    1.3 STUDY SCOPE
    1.4 REGIONS COVERED
    1.5 PERIODIZATION CONSIDERED
    1.6 CURRENCY CONSIDERED
    1.7 STAKEHOLDERS

2 RESEARCH METHODOLOGY (Page No. - 26)
    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 Breakdown of Primaries
    2.2 MARKET SIZE ESTIMATION
           2.2.1 APPROACH ONE (BASED ON TYPE, BY REGION)
           2.2.2 APPROACH TWO (BASED ON THE GLOBAL MARKET)
    2.3 DATA TRIANGULATION
    2.4 ASSUMPTIONS FOR THE STUDY
    2.5 LIMITATIONS OF THE STUDY

3 EXECUTIVE SUMMARY (Page No. - 35)

4 PREMIUM INSIGHTS (Page No. - 39)
    4.1 ATTRACTIVE OPPORTUNITIES IN THE FOOD ENCAPSULATION MARKET
    4.2 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL
    4.3 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY
    4.4 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL
    4.5 NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY APPLICATION AND COUNTRY
    4.6 FOOD ENCAPSULATION MARKET, BY COUNTRY

5 MARKET OVERVIEW (Page No. - 45)
    5.1 INTRODUCTION
    5.2 REGULATIONS
           5.2.1 INTRODUCTION
           5.2.2 CODEX ALIMENTARIUS COMMISSION (CAC)
           5.2.3 JOINT EXPERT COMMITTEE FOOD AND AGRICULTURE (JECFA)
           5.2.4 FDA
           5.2.5 EUROPEAN COMMISSION
           5.2.6 COUNTRY-WISE REGULATORY AUTHORITIES FOR MICROENCAPSULATION IN FOOD
                    5.2.6.1 North America
                               5.2.6.1.1 US
                               5.2.6.1.2 Canada
                               5.2.6.1.3 EUROPE
                    5.2.6.2 ASIA PACIFIC
                               5.2.6.2.1 JAPAN
                               5.2.6.2.2 INDIA
                               5.2.6.2.3 CHINA
                               5.2.6.2.4 AUSTRALIA & NEW ZEALAND
                    5.2.6.3 REST OF THE WORLD
                               5.2.6.3.1 Brazil
    5.3 MARKET DYNAMICS
           5.3.1 INTRODUCTION
           5.3.2 DRIVERS
                    5.3.2.1 Growing demand for encapsulated flavors and colors from the convenience food sector
                    5.3.2.2 Increasing demand for fortified food products providing health benefits
                    5.3.2.3 Innovative food encapsulation technologies enhancing market penetration
                               5.3.2.3.1 Facilitates controlled-release of active ingredients
                    5.3.2.4 Adoption of technologies, such as nanoencapsulation, in niche applications
           5.3.3 RESTRAINTS
                    5.3.3.1 High cost of encapsulated ingredients hindering mass commercialization
           5.3.4 OPPORTUNITIES
                    5.3.4.1 Development of advanced technologies to tap niche markets
                               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 rising economic conditions in developing nations
           5.3.5 CHALLENGES
                    5.3.5.1 Lack of commercialization in the European market due to stringent regulations
    5.4 VALUE CHAIN ANALYSIS

6 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL (Page No. - 56)
    6.1 INTRODUCTION
    6.2 POLYSACCHARIDES
           6.2.1 WIDE RANGE OF POLYSACCHARIDES DRIVING THE MARKET
    6.3 PROTEINS
           6.3.1 PROTEINS, DUE TO THEIR FUNCTIONAL AND NUTRITIONAL BENEFITS, ARE PREFERRED IN THE ENCAPSULATION TECHNOLOGY FOR DELIVERY SYSTEMS
    6.4 LIPIDS
           6.4.1 ABILITY OF LIPIDS TO INCREASE THE SOLUBILITY AND BIOAVAILABILITY DRIVING DEMAND
    6.5 EMULSIFIERS
           6.5.1 EMULSIFIERS HELP IN STABILIZING THE EMULSION PROCESS

7 FOOD ENCAPSULATION MARKET, BY CORE PHASE (Page No. - 63)
    7.1 INTRODUCTION
    7.2 VITAMINS & MINERALS
           7.2.1 INCREASING APPLICATION AND MARKETING OF VITAMINS IN FORTIFIED AND FUNCTIONAL FOODS TO DRIVE THE GROWTH OF THIS SEGMENT
           7.2.2 VITAMINS
                    7.2.2.1 Fat-soluble vitamins
                               7.2.2.1.1 Vitamin A
                               7.2.2.1.2 Vitamin D
                               7.2.2.1.3 Vitamin E
                               7.2.2.1.4 Vitamin K
                    7.2.2.2 Water-soluble vitamins
                               7.2.2.2.1 Vitamin B complex
                               7.2.2.2.2 Vitamin C
           7.2.3 MINERALS
    7.3 ENZYMES
           7.3.1 DUE TO THE EXTREMELY SENSITIVE NATURE OF ENZYMES, ENCAPSULATION REMAINS ESSENTIAL
           7.3.2 CARBOHYDRASE
           7.3.3 PROTEASE
           7.3.4 LIPASE
           7.3.5 OTHERS
    7.4 ORGANIC ACIDS
           7.4.1 ORGANIC ACIDS HELP IN THE IMPROVEMENT OF IMMUNITY AND PROMOTES ENERGY AND STRENGTH
           7.4.2 CITRIC ACID
           7.4.3 ACETIC ACID
           7.4.4 MALIC ACID
           7.4.5 FUMARIC ACID
           7.4.6 LACTIC ACID
           7.4.7 PROPIONIC ACID
           7.4.8 ASCORBIC ACID
           7.4.9 OTHERS
    7.5 PROBIOTICS
           7.5.1 PROBIOTICS IMPROVE THE NUTRIENT BIOAVAILABILITY AND IMMUNITY
           7.5.2 BACTERIA
           7.5.3 YEAST
    7.6 SWEETENERS
           7.6.1 SWEETENERS ARE ENCAPSULATED FOR THE STABILIZATION AND EXTENSION OF SWEETNESS RELEASE OF SUGAR SUBSTITUTES
    7.7 NUTRITIONAL LIPIDS
           7.7.1 NUTRITIONAL LIPIDS ARE USED EXTENSIVELY IN PHARMACEUTICALS AND NUTRITIONAL DIETS
    7.8 PRESERVATIVES
           7.8.1 PRESERVATIVES INCREASE THE SHELF LIFE OF FOOD PRODUCTS
           7.8.2 ANTIMICROBIALS
           7.8.3 ANTIOXIDANTS
           7.8.4 OTHERS
    7.9 PREBIOTICS
           7.9.1 THE APPLICATION OF ENCAPSULATION REMAINS LIMITED FOR PREBIOTIC PRODUCTS, AS PER INDUSTRY EXPERTS
           7.9.2 OLIGOSACCHARIDES
           7.9.3 INULIN
           7.9.4 POLYDEXTROSE
           7.9.5 OTHERS
    7.10 COLORS
           7.10.1 ENCAPSULATION OF THESE COLORS HELP IN INCREASING THE STABILITY
           7.10.2 NATURAL
           7.10.3 ARTIFICIAL
    7.11 AMINO ACIDS
           7.11.1 ENCAPSULATING AMINO ACIDS TO IMPROVE THE DELIVERY OF ACIDS
    7.12 FLAVORS
           7.12.1 ENCAPSULATION OF FLAVORS HELP IN PROTECTING THEM AGAINST EVAPORATION, MIGRATION, OR REACTION IN FOOD PRODUCTS
           7.12.2 CHOCOLATES & BROWNS
           7.12.3 VANILLA
           7.12.4 FRUITS & NUTS
           7.12.5 DAIRY
           7.12.6 SPICES
           7.12.7 OTHERS
    7.13 PROTEIN
    7.14 OTHER CORE PHASES

8 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY (Page No. - 89)
    8.1 INTRODUCTION
    8.2 MICROENCAPSULATION
           8.2.1 VITAMINS AND FLAVORS ARE MAJORLY MICROENCAPSULATED
    8.3 NANOENCAPSULATION
           8.3.1 HIGH COST AND COMPLEXITY ARE THE MAJOR RESTRAINING FACTORS FOR THE ADOPTION OF NANOENCAPSULATION
    8.4 HYBRID ENCAPSULATION
           8.4.1 ABILITY OF HYBRID TECHNOLOGY TO INCREASE THE SOLUBILITY AND BIOAVAILABILITY OF LIPIDS IS DRIVING THE DEMAND

9 FOOD ENCAPSULATION MARKET, BY METHOD (Page No. - 93)
    9.1 INTRODUCTION
    9.2 PHYSICAL METHOD
           9.2.1 ATOMIZATION
                    9.2.1.1 Spray drying is the most preferred atomization method used in encapsulation
                    9.2.1.2 Spray drying
                    9.2.1.3 Spray chilling
                    9.2.1.4 Spinning disk
           9.2.2 FLUID BED COATING
                    9.2.2.1 Proteins are majorly encapsulated using this technique
           9.2.3 EXTRUSION
                    9.2.3.1 Polysaccharide gels add additional cost to this technique
           9.2.4 OTHER PHYSICAL METHODS
    9.3 CHEMICAL METHOD
           9.3.1 POLYMERIZATION
                    9.3.1.1 Adoption restrained owing to regulations
           9.3.2 SOL-GEL METHOD
                    9.3.2.1 Degradation of the core phase can be prevented by this technique
    9.4 PHYSICO-CHEMICAL METHOD
           9.4.1 CO-ACERVATION
                    9.4.1.1 The high cost of medium and controlled atmospheric conditions are the restraining factors
           9.4.2 EVAPORATION-SOLVENT DIFFUSION
                    9.4.2.1 Vaccines are majorly encapsulated through the solvent-diffusion technology
           9.4.3 LAYER-BY-LAYER ENCAPSULATION
                    9.4.3.1 Alginate is one of the most preferred shell materials in this method
           9.4.4 CYCLODEXTRINS
                    9.4.4.1 Non-toxicity and inertness boost the adoption of this technology
           9.4.5 LIPOSOMES
                    9.4.5.1 Controlled release of flavor ingredients are achieved through liposomes
           9.4.6 OTHER PHYSICO-CHEMICAL METHODS

10 FOOD ENCAPSULATION MARKET, BY APPLICATION (Page No. - 102)
     10.1 INTRODUCTION
     10.2 DIETARY SUPPLEMENTS
             10.2.1 ENCAPSULATION OF DIETARY SUPPLEMENTS HELPS IN ENHANCING BIOAVAILABILITY AND SOLUBILITY OF BIOACTIVE AGENTS
     10.3 FUNCTIONAL FOOD PRODUCTS
             10.3.1 ENCAPSULATION PRESERVES THE STABILITY OF FUNCTIONAL CHARACTERISTICS OF INGREDIENTS DURING STORAGE
     10.4 BAKERY PRODUCTS
             10.4.1 ENCAPSULATION HELPS IN INCREASING THE SHELF LIFE OF PRODUCTS AND STABILITY OF FOOD ADDITIVES
     10.5 CONFECTIONERY PRODUCTS
             10.5.1 ENCAPSULATION OF SUGAR IN CONFECTIONERIES HELPS IN PROVIDING GREATER STABILITY
     10.6 BEVERAGES
             10.6.1 ENCAPSULATION HELPS IN IMPROVING THE TASTE AND FRAGRANCE OF BEVERAGES
     10.7 FROZEN PRODUCTS
             10.7.1 POLYSACCHARIDES USED FOR ENCAPSULATION OF PREBIOTICS HELPS IN IMPROVING THE TEXTURE OF FROZEN PRODUCTS
     10.8 DAIRY PRODUCTS
             10.8.1 ENCAPSULATION OF DAIRY PRODUCTS HELPS IN ENHANCING THE VISUAL APPEAL AND CHARACTERISTICS OF BIOACTIVE AGENTS

11 FOOD ENCAPSULATION MARKET, BY REGION (Page No. - 111)
     11.1 INTRODUCTION
     11.2 NORTH AMERICA
             11.2.1 US
                        11.2.1.1 Innovations and strategic collaborations to upsurge the encapsulation market
             11.2.2 CANADA
                        11.2.2.1 Growing demand for dietary supplements and functional food driving the food encapsulation market
             11.2.3 MEXICO
                        11.2.3.1 Changing lifestyles and increasing consumption of convenience and functional food driving the market
     11.3 EUROPE
             11.3.1 GERMANY
                        11.3.1.1 Development of functional and packaged food products driving the growth of food encapsulation
             11.3.2 UK
                        11.3.2.1 Growth in consumption of healthy food with an increase in consumption of functional food products driving growth
             11.3.3 FRANCE
                        11.3.3.1 France is a major producer of milk and dairy products, which drives the growth of encapsulation of probiotics
             11.3.4 ITALY
                        11.3.4.1 Increasing aging population and changing lifestyles in the country is driving the market
             11.3.5 SPAIN
                        11.3.5.1 Rising health problems thereby increasing inclination toward healthy food products is driving the growth
             11.3.6 REST OF EUROPE
     11.4 ASIA PACIFIC
             11.4.1 CHINA
                        11.4.1.1 Aging population and health-consciousness among the consumers driving the market
             11.4.2 JAPAN
                        11.4.2.1 Increasing demand for sports nutrition driving the growth of the encapsulation market
             11.4.3 INDIA
                        11.4.3.1 Increasing consumption of functional foods to drive the market
             11.4.4 AUSTRALIA & NEW ZEALAND
                        11.4.4.1 Changing lifestyles to drive the market
             11.4.5 REST OF ASIA PACIFIC
     11.5 SOUTH AMERICA
             11.5.1 BRAZIL
                        11.5.1.1 Food encapsulation companies’ expansions and investments to drive market growth
             11.5.2 ARGENTINA
                        11.5.2.1 Encapsulated flavors are among the most demanded ingredients in the country
             11.5.3 REST OF SOUTH AMERICA
     11.6 REST OF THE WORLD
             11.6.1 MIDDLE EAST
                        11.6.1.1 Rising number of local payers and continuous innovations to drive market growth
             11.6.2 AFRICA
                        11.6.2.1 Growing government interventions and support to drive market growth

12 COMPETITIVE LANDSCAPE (Page No. - 156)
     12.1 OVERVIEW
     12.2 COMPETITIVE LEADERSHIP MAPPING
             12.2.1 TERMINOLOGY/NOMENCLATURE
             12.2.2 STRENGTH OF PRODUCT PORTFOLIO
             12.2.3 BUSINESS STRATEGY EXCELLENCE
     12.3 RANKING OF KEY PLAYERS, 2018
     12.4 COMPETITIVE SCENARIO
             12.4.1 NEW PRODUCT LAUNCHES
             12.4.2 EXPANSIONS & INVESTMENTS
             12.4.3 MERGERS & ACQUISITIONS
             12.4.4 AGREEMENTS, JOINT VENTURES, AND PARTNERSHIPS

13 COMPANY PROFILES (Page No. - 166)
(Business overview, Products offered, Recent Developments, SWOT analysis, MNM view)*
     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 INTERNATIONAL FLAVORS AND FRAGRANCES INC
     13.11 DUPONT
     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
*Details on Business overview, Products offered, Recent Developments, SWOT analysis, MNM view might not be captured in case of unlisted companies.

14 APPENDIX (Page No. - 205)
     14.1 KNOWLEDGE STORE: MARKETSANDMARKETS’ SUBSCRIPTION PORTAL
     14.2 AVAILABLE CUSTOMIZATIONS
     14.3 RELATED REPORTS
     14.4 AUTHOR DETAILS


LIST OF TABLES (112 Tables)

TABLE 1 USD EXCHANGE RATES CONSIDERED, 2017–2019
TABLE 2 FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 3 POLYSACCHARIDES: FOOD ENCAPSULATION MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 4 PROTEINS: FOOD ENCAPSULATION MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 5 LIPIDS: FOOD ENCAPSULATION MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 6 EMULSIFIERS: FOOD ENCAPSULATION MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 7 FOOD ENCAPSULATION MARKET SIZE, BY CORE PHASE, 2018–2025 (USD MILLION)
TABLE 8 VITAMINS & MINERALS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 9 VITAMINS & MINERALS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 10 VITAMINS & MINERALS MARKET SIZE, BY VITAMIN TYPE, 2018–2025 (USD MILLION)
TABLE 11 FAT-SOLUBLE VITAMINS MARKET SIZE, BY VITAMIN TYPE, 2018–2025 (USD MILLION)
TABLE 12 WATER-SOLUBLE VITAMINS MARKET SIZE, BY VITAMIN TYPE, 2018–2025 (USD MILLION)
TABLE 13 ENZYMES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 14 ENZYMES MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 15 ORGANIC ACIDS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 16 ORGANIC ACIDS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 17 PROBIOTICS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 18 PROBIOTICS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 19 SWEETENERS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 20 NUTRITIONAL LIPIDS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 21 PRESERVATIVES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 22 PRESERVATIVES MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 23 PREBIOTICS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 24 PREBIOTICS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 25 COLORS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 26 COLORS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 27 AMINO ACIDS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 28 FLAVORS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 29 FLAVORS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 30 PROTEIN MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 31 OTHER CORE PHASES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 32 FOOD ENCAPSULATION MARKET SIZE, BY TECHNOLOGY, 2018–2025 (USD MILLION)
TABLE 33 FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 34 PHYSICAL METHOD: FOOD ENCAPSULATION MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 35 PHYSICAL METHOD: FOOD ENCAPSULATION MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 36 ATOMIZATION: PHYSICAL FOOD ENCAPSULATION MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 37 CHEMICAL METHOD: FOOD ENCAPSULATION MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 38 CHEMICAL METHOD: FOOD ENCAPSULATION MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 39 PHYSICO-CHEMICAL METHOD: FOOD ENCAPSULATION MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 40 PHYSICO-CHEMICAL METHOD: FOOD ENCAPSULATION MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
TABLE 41 FOOD ENCAPSULATION MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
TABLE 42 FOOD ENCAPSULATION MARKET SIZE FOR DIETARY SUPPLEMENTS, BY REGION, 2018–2025 (USD MILLION)
TABLE 43 FOOD ENCAPSULATION MARKET SIZE FOR FUNCTIONAL FOOD PRODUCTS, BY REGION, 2018–2025 (USD MILLION)
TABLE 44 FOOD ENCAPSULATION MARKET SIZE FOR BAKERY PRODUCTS, BY REGION, 2018–2025 (USD MILLION)
TABLE 45 FOOD ENCAPSULATION MARKET SIZE FOR CONFECTIONERY, BY REGION, 2018–2025 (USD MILLION)
TABLE 46 FOOD ENCAPSULATION MARKET SIZE FOR BEVERAGES, BY REGION, 2018–2025 (USD MILLION)
TABLE 47 FOOD ENCAPSULATION MARKET SIZE FOR FROZEN PRODUCTS, BY REGION, 2018–2025 (USD MILLION)
TABLE 48 FOOD ENCAPSULATION MARKET SIZE FOR DAIRY PRODUCTS, BY REGION, 2018–2025 (USD MILLION)
TABLE 49 FOOD ENCAPSULATION MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
TABLE 50 NORTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY CORE PHASE, 2018–2025 (USD MILLION)
TABLE 51 NORTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 52 NORTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 53 NORTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
TABLE 54 NORTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
TABLE 55 US: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 56 US: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 57 CANADA: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 58 CANADA: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 59 MEXICO: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 60 MEXICO: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 61 EUROPE FOOD ENCAPSULATION MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
TABLE 62 EUROPE: FOOD ENCAPSULATION MARKET SIZE, BY CORE PHASE, 2018–2025 (USD MILLION))
TABLE 63 EUROPE: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 64 EUROPE: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 65 EUROPE: FOOD ENCAPSULATION MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
TABLE 66 GERMANY: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 67 GERMANY: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 68 UK: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 69 UK: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 70 FRANCE: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 71 FRANCE: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 72 ITALY: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 73 ITALY: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 74 SPAIN: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 75 SPAIN: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 76 REST OF EUROPE: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 77 REST OF EUROPE: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 78 ASIA PACIFIC: FOOD ENCAPSULATION MARKET SIZE, BY CORE PHASE, 2018–2025 (USD MILLION))
TABLE 79 ASIA PACIFIC: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 80 ASIA PACIFIC: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 81 ASIA PACIFIC: FOOD ENCAPSULATION MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
TABLE 82 ASIA PACIFIC: FOOD ENCAPSULATION MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
TABLE 83 CHINA: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 84 CHINA: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 85 JAPAN: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 86 JAPAN: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 87 INDIA: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 88 INDIA: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 89 AUSTRALIA & NEW ZEALAND: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 90 AUSTRALIA & NEW ZEALAND: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 91 REST OF ASIA PACIFIC: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 92 REST OF ASIA PACIFIC: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 93 SOUTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY CORE PHASE, 2018–2025 (USD MILLION)
TABLE 94 SOUTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 95 SOUTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 96 SOUTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
TABLE 97 SOUTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
TABLE 98 BRAZIL: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 99 BRAZIL: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 100 ARGENTINA: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 101 ARGENTINA: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 102 REST OF SOUTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 103 REST OF SOUTH AMERICA: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 104 ROW: FOOD ENCAPSULATION MARKET SIZE, BY CORE PHASE, 2018–2025 (USD MILLION)
TABLE 105 ROW: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 106 ROW: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 107 ROW: FOOD ENCAPSULATION MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
TABLE 108 ROW: FOOD ENCAPSULATION MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
TABLE 109 MIDDLE EAST: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 110 MIDDLE EAST: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)
TABLE 111 AFRICA: FOOD ENCAPSULATION MARKET SIZE, BY SHELL MATERIAL, 2018–2025 (USD MILLION)
TABLE 112 AFRICA: FOOD ENCAPSULATION MARKET SIZE, BY METHOD, 2018–2025 (USD MILLION)


LIST OF FIGURES (42 Figures)

FIGURE 1 MARKET SEGMENTATION
FIGURE 2 FOOD ENCAPSULATION MARKET: RESEARCH DESIGN
FIGURE 4 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2020 VS. 2025 (USD MILLION)
FIGURE 5 FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2019 (USD MILLION)
FIGURE 6 FOOD ENCAPSULATION MARKET, BY APPLICATION, 2020 VS. 2025 (USD MILLION)
FIGURE 7 FOOD ENCAPSULATION MARKET, BY METHOD, 2020–2025 (USD MILLION)
FIGURE 8 FOOD ENCAPSULATION MARKET SHARE, BY REGION
FIGURE 9 FOOD ENCAPSULATION: AN EMERGING MARKET WITH STEADY GROWTH POTENTIAL
FIGURE 10 LIPIDS TO GROW AT THE HIGHEST RATE IN THE FOOD ENCAPSULATION MARKET FROM 2020 TO 2025
FIGURE 11 MICROENCAPSULATION DOMINATED THE MARKET IN 2019
FIGURE 12 POLYSACCHARIDES DOMINATED THE MARKET IN 2019
FIGURE 13 FUNCTIONAL FOOD, BY APPLICATION, ACCOUNTED FOR THE LARGEST SHARE IN THE NORTH AMERICAN FOOD ENCAPSULATION MARKET IN 2019
FIGURE 14 ASIA PACIFIC COUNTRIES ARE PROJECTED TO GROW AT THE FASTEST RATES GLOBALLY IN THE FOOD ENCAPSULATION MARKET
FIGURE 15 MARKET DYNAMICS: FOOD ENCAPSULATION MARKET
FIGURE 16 RETAIL SALES OF FUNCTIONAL AND FORTIFIED FOOD PRODUCTS IN AUSTRALIA (USD MILLION)
FIGURE 17 THE PROCESSING SEGMENT CONTRIBUTES SIGNIFICANTLY TO THE OVERALL PRICE OF FOOD ENCAPSULATION
FIGURE 18 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2020 VS. 2025 (USD MILLION)
FIGURE 19 FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2020 VS. 2025 (USD MILLION)
FIGURE 20 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2020 VS. 2025 (USD MILLION)
FIGURE 21 FOOD ENCAPSULATION MARKET, BY METHOD, 2020 VS. 2025 (USD MILLION)
FIGURE 22 FOOD ENCAPSULATION MARKET, BY APPLICATION, 2020 VS. 2025 (USD MILLION)
FIGURE 23 ASIA PACIFIC TO BE THE FASTEST-GROWING MARKET FROM 2020 TO 2025
FIGURE 24 NORTH AMERICA: FOOD ENCAPSULATION MARKET SNAPSHOT
FIGURE 25 EUROPE: FOOD ENCAPSULATION MARKET SNAPSHOT
FIGURE 26 ASIA PACIFIC: FOOD ENCAPSULATION MARKET SNAPSHOT
FIGURE 27 KEY DEVELOPMENTS OF THE LEADING PLAYERS IN THE FOOD ENCAPSULATION MARKET, 2017–2019
FIGURE 28 GLOBAL FOOD ENCAPSULATION MARKET: COMPETITIVE LEADERSHIP MAPPING, 2018
FIGURE 29 FOOD ENCAPSULATION MARKET PLAYERS, IN TERMS OF RANK, 2019
FIGURE 30 FRIESLANDCAMPINA: COMPANY SNAPSHOT
FIGURE 31 DSM: COMPANY SNAPSHOT
FIGURE 32 INGREDION INCORPORATED: COMPANY SNAPSHOT
FIGURE 33 KERRY GROUP: COMPANY SNAPSHOT
FIGURE 34 CARGILL: COMPANY SNAPSHOT
FIGURE 35 LYCORED GROUP: COMPANY SNAPSHOT
FIGURE 36 BALCHEM CORPORATION: COMPANY SNAPSHOT
FIGURE 37 FIRMENICH INCORPORATED: COMPANY SNAPSHOT
FIGURE 38 BASF SE: COMPANY SNAPSHOT
FIGURE 39 INTERNATIONAL FLAVORS AND FRAGRANCES INC: COMPANY SNAPSHOT
FIGURE 40 DUPONT: COMPANY SNAPSHOT
FIGURE 41 SYMRISE AG: COMPANY SNAPSHOT
FIGURE 42 SENSIENT TECHNOLOGIES CORPORATION: COMPANY SNAPSHOT

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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