Food encapsulation, as the name suggests, is the incorporation of various food ingredients such as minerals, enzymes, starch, etc. in capsules. Encapsulation also permits the masking of color, flavor, and/or taste of certain ingredients to make it more appealing to consumers. Over the years, this method has developed such that it can protect the entrapped material from moisture, heat, and other extreme conditions without compromising stability and economic viability.
The global food encapsulation market is projected to reach a valuation of around USD 32.1 billion by the end of 2026, registering a compound annual growth rate of over 7% from 2020 to 2026. The market’s global valuation in 2019 was approximately USD 20.0 billion.
Increasing in health awareness amongst consumers for reducing calorie intake on account of the rising prevalence rate of several lifestyle diseases such as cardiovascular problems, high cholesterol, and obesity along with consumers’ willingness to pay more for certain products such as nutraceuticals where food encapsulation technology can be used to mask odor or taste of certain nutraceutical ingredients such as fish oil has also has significantly contributed to the growth of this market.
Changing Lifestyle Patterns:
Changing dietary patterns are having severe effects on health. This has created a positive outlook towards vitamin, mineral, enzyme, and probiotic supplements. Increased consumer awareness regarding these products coupled with the consciousness to improve personal health and reduce the effects of aging will propel the food encapsulation market.
Growing demand for packaged/processed food:
The rising preference towards processed and packaged food products that provide convenience without comprising health will have a positive impact on the market growth. Moreover, food encapsulation overcomes challenges such as color, taste, and preservation. This may improve the food encapsulation market.
Advantages such as heat resistance, increased shelf-life stability, improved end-product quality are some of the major factors driving the food encapsulation market. An additional benefit that food encapsulation provides is the improved stability in final products due to the encapsulation of active ingredients.
The technologies of preserving techniques such as nanoencapsulation and microencapsulation possess the capability to drive the market forward. However, currently, these technologies are in their nascent stage and on-going advancements are yet to gain traction. This may result in a sluggish growth rate of the market.
Based on shell material, the food encapsulation market is divided into – Polysaccharides, Emulsifiers, Lipids and Proteins. Among these, the polysaccharides segment led the market in 2019 and is expected to maintain its lead throughout the forecast period. This type of shell is easily modifiable and provides numerous textures and viscosities. Furthermore, due to their enormous molecular structure and ability to entrap bio-actives, polysaccharides are dominating the market in the shell material segment.
The physical method dominated the food encapsulation market in 2019. The use of advanced technology for the encapsulation of ingredients increases the cost of production. Hence, the physical method of encapsulation garnered the majority of the market share.
Depending on the application, the food encapsulation market is segmented into dietary supplements, functional food products, bakery products, confectionery, beverages, frozen products, and dairy products. Of these, the dietary supplements accounted for the largest market share in terms of revenue owing to the surge in demand from the millennial population across the globe. The rising number of cases of deficiencies are expanding the dietary supplement segment further.
The food encapsulation market is segmented into the following on the basis of core phase – vitamins and minerals, enzymes, organic acids, probiotics, sweeteners, nutritional lipids, prebiotics, preservatives, colors, amino acids, proteins, flavors and others. Among these, the vitamins and minerals segment led the market in 2019 owing to their nutritional properties for varied human body parts. The promotion of these products by medical professionals is also expected to fuel the segment’s growth.
North America is projected to dominate the global food encapsulation market. The presence of a large number of well-established manufacturers, such as Balchem Corporation, Sensient Technologies Corporation, Advanced Bionutrition Corporation, etc., is expected to push the food encapsulation market forward. The high availability of shell materials such as emulsions and hydrocolloids will further boost the market growth.
The flourishing food and beverage industry coupled with the increased demand for processed food are the major contributors positively influencing the food encapsulation market in the Asia – Pacific region. Improved living standards, rapid urbanization as well as rising disposable income in emerging countries are fuelling the regional market growth. The Asia – Pacific region is anticipated to emerge as the fastest-growing region during the forecast period.
Europe is estimated to grow at a steady rate during the forecast period due to an upsurge in technological advancement in the processed food industry. The Middle East and African regions are expected to have a slow adoption rate.
The key players operating in the food encapsulation market are:
The research report analyses the ecosystem of food encapsulation market and categorizes it to forecast the revenues and analyse the trends in each of the following below-mentioned market segments.
By Shell Material:
By Core Phase:
Priyanka has been writing chemicals & material market research reports for the last 12 years. A post-graduate, her specialization is in the chemicals sector. Preparing end-to-end reports covering minute details for market insights, competitive intelligence and trend analysis in the CMFE sector.