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Food Encapsulation – Technology Trends
Frost & Sullivan, March 2009, Pages: 93
This research service provides a detailed insight into the latest global developments of encapsulation technologies and applications. Starting off with a concise outlook on the current scenario, the service proceeds to profile the efforts of different stakeholders in the industry including Universities, research institutes, corporates, end users and government bodies. A detailed analysis of the industry drivers, challenges and the impact of the same has also been provided so as to offer a comprehensive overview of encapsulaiton technologies. Recommendations for short term and long term growth have also been highlighted.
This Frost & Sullivan research service titled Food Encapsulation--Technology Trends provides an overview of the developments taking place in the industry, along with the analysis of the current market, challenge-impact assessment in the current encapsulation market, and technological trends. In this research, Frost & Sullivan's expert analysts thoroughly examine the use of food encapsulation technology to produce healthy and nutritious food products with enhanced stability and shelf life. This technology is effectively used in several food applications such as dairy, bakery, meat processing, confectioneries, infant food sector, functional food, and neutraceuticals.
Technology Overview
Innovative Food Encapsulation Technology to Provide Healthy Food Products with Enhanced Shelf Life
Food manufacturers are commercializing R&D activities due to innovative encapsulation technologies that will help achieve differentiation along with enhanced product value for food products. It is becoming increasingly important for food manufacturers to tap into the key and emerging consumer trends with innovative encapsulation techniques. Although there is a greater focus on micro encapsulation, research is discovering the potential of nano encapsulation technology. R&D is primarily based on satisfying end users’ demand to consume food products with enhanced nutritional value, quality, and safety without compromising on taste. 'The current trend is to consume natural and vegetarian products, fueling the growth of plant based encapsulated products, especially in the functional foods and neutraceuticals sector,' note the analysts of this research
'Currently, significant research is being undertaken in probiotics, nutrigenomics, and neutricosmetics as well as on developing the promising nano encapsulation technology.' Nano encapsulation technology, however, is ridden with regulatory and health issues, driving researchers to concentrate on achieving its safe and healthy implementation in the food and beverage industry. This technology has immense potential due to its reduced size and increased bioavailability that helps garner maximum use of the encapsulated products.
The potential for food encapsulation lies in the growing number of gourmet food as well as in infant food where encapsulation will be a niche area of interest. Moreover, as consumers’ tastes and preferences become global and new products are introduced, the demand for encapsulation will soar. Additionally, ingredients believed to offer therapeutic benefits need their flavor and fragrance to be preserved, necessitating the use of encapsulation techniques. Manufacturers can continue to work closely with ingredient manufacturers, and can aim to understand the truest benefits of nanotechnology in food. In future, encapsulated ingredients would mostly be used in food, which aim to improve brain health, heart health, and that target specific diseases.
Significant Research and Industry Initiatives to Reduce the Capsule Size and Increase Bioavailability in the Long Term
However, maintaining the physical stability of the encapsulated food, especially nano-encapsulated food ingredients, during processing conditions and distribution by the release mechanism to desired areas under favorable environmental conditions are major challenges for food manufacturers. Accordingly, manufacturers should concentrate on providing an effective release profile to encapsulated food ingredients. 'The size of the capsules should be reduced and controlled for aesthetics and convenience,' explains the analyst. 'However, when the size becomes too small, the wall size gets altered, inhibiting the ingredient from getting released unless correctly triggered.'
Reducing the capsule size and providing effective controlled release mechanism require optimization of process parameters, mainly with the existing architectural structures and equipment. As this is likely to be time-consuming, companies would prefer to collaborate with universities and research institutes. The advantage of working in close collaboration with academia would be to facilitate implementation, enable swift optimization of the process parameters, and save time and money. Infrastructural and architectural changes such as introducing new processing equipment to reduce the size of the capsules, along with increased payload capacity, will ensure effective encapsulation. Significant research and industry initiatives have been undertaken to reduce the capsule size and increase bioavailability in the long term. 'Several manufacturers are now focusing on developing novel encapsulation technologies to enable the controlled release of necessary food ingredients and on developing multifunctional ingredients that can be effectively released from the same profile,' concludes the analyst.
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