Global Food Encapsulation Market - by Shell Material - Growth, Trends and Forecasts 2017 - 2022

  • ID: 4387580
  • Report
  • Region: Global
  • 164 pages
  • Mordor Intelligence
1 of 3
Market Insights

Encapsulation is an important tool for improving the delivery of living cells and bioactive molecules into foods. Food-grade, biodegradable materials must be used for designing the protective shell of encapsulates and they must be efficient in forming a barrier between the internal phase and its surroundings. The major companies operating in the global food encapsulation market by shell material are Cargill, Incorporated, FrieslandCampina Kievit, and Royal DSM, etc.

The global market for food encapsulation by shell material is expected to uphold a CAGR of XX% during the forecasted period of 2016 to 2021.It is estimated to be worth USD XX billion by 2021.

Food encapsulation is basically used for stabilization of food ingredients, to remove bad taste and allow flavor retention. This technique also immobilizes cells for use in fermentation of food products like dairy, beer, meat, and wine. Consumers are more focused on healthy, convenient, and tasty food products, which are made by food encapsulation. Other applications include confectionary items like chewing gums and candies that require encapsulated sweeteners for maintaining the sweetness for long periods of time.

Market Dynamics

The food encapsulation market is driven by growth in the demand for convenience foods, an increase in the consumption of functional foods, and the improvement in product appeal by improvising flavor, taste, and color. The innovative food encapsulation technologies are in fact enabling market penetration. Also, the consumers' inclination towards processed and fortified foods, has led to the adoption of encapsulation in niche applications, further driving the market. The global increase in health-conscious consumers and a high demand for fortified and processed foods are some of the major drivers for the industry. Maintenance of the stability of encapsulated food, especially during packaging and processing, is a major hindrance for food encapsulation industries.

Market Segmentation

The food encapsulation market is segmented by the type of material used, core phases and technologies implemented. Regarding the technology used, the market is further segmented into physical process, chemical process, physico-chemical, and others. The physical process is a widely used technology that is defined by techniques like atomization i.e. spray drying, spray chilling, or spinning disk. It is sub-segmented into atomization, extrusion, and fluid bed technique. The physical process leads the market, with a major share in the food encapsulation technology market and is projected to grow at a CAGR of 6.2% from 2016 to 2021, followed by physico-chemical, and chemical processes.

By core phase, the market is segmented into vitamins, minerals, enzymes, organic acids, additives, prebiotics, probiotics, and others. The vitamins and flavors & essence core phases are the largest shareholding markets for food encapsulation, due to their wide usage in functional foods, and currently growing at a fast pace in the food sector. Expanding applications of vitamins in functional and fortified foods and the intensive marketing by key players are the reasons for increase in the growth of this segment. Incessant developments and a number of companies coming up with encapsulated vitamin supplements are driving the market.

Segmentation by the material type include, polysaccharides, proteins, lipids, emulsifiers, and other shell materials. The polysaccharide shell material segment was the largest market for food encapsulation in 2015 and holds a major share in the food encapsulation shell material market. Characteristics of polysaccharides, like solubility, biocompatibility, innate bioactivity, and potential for modification, give rise to great possibilities for their wide usage in ingredient delivery systems. The most used polysaccharides for shell encapsulation are hydrocolloids (including gelatin), pectin, alginate, carrageenan, gums, and others. They are followed by emulsifiers and lipids as the fastest-growing shell material market in food encapsulation. Emulsifiers and lipids are applied as advanced encapsulation techniques that include micro- & Nano-encapsulations.

The market is also segmented by type, which includes microencapsulation, Nano-encapsulation and hybrid technologies. Preservation techniques such as microencapsulation and Nano-encapsulation have altered the food encapsulation industry. Owing to its cost-effectiveness, flexibility, and versatility, microencapsulation is largely preferred over Nano-encapsulation and hybrid technologies.

Regional Segmentation

Geographically, the global food encapsulation market by shell material is segmented into North America, Europe, Asia-Pacific, South America, and Africa. North America leads the market, due to high availability of shell materials like hydrocolloid polysaccharide and emulsions. In the case of emerging economies in Asia-Pacific, a lot of untapped potential for the market can be foreseen in the near future. Asia-Pacific is expected to grow at the highest CAGR during the forecast period. Asian countries, especially China and India, have emerged as leading markets, facilitating the market shift from developed to developing economies. A cumulative share of about 35% is accounted for India, in the market for food industrial application. The food encapsulation market in India is fragmented due to a large number of local players in the industry. China is one of the largest machinery-manufacturing markets in the world. Out of the Chinese heavy machinery manufacturers, 45% are listed to invest heavily in the R&D of advanced technology, along with extended incentives and support from the government over the next five years. Hence, the food encapsulation market in this country is projected to grow at a higher CAGR.

Recent Insights

“OMEGAWATER uses encapsulation technology to deliver omega-3s.”

“Sensient Technologies (U.S.) expanded its palm-free natural colors and ‘Cargdea’ range colors by pan coating and advanced encapsulation technologies in 2013.”

“Sensient Technologies (U.S.) expanded its operations to South Africa by establishing the Sensient Colors business unit.”

Future Spotlight

The high cost of encapsulation technology is the only factor that hinders the mass commercialization of food encapsulation. This has resulted in a few manufacturers retaining and following the traditional preservation techniques. Also, the technological advancements are yet to take traction, owing to the consumers not compromising on the quality, taste, and nutritional composition of products that were modified due to technological adaptations.

Key Players
  • Cargill, Incorporated,
  • FrieslandCampina Kievit,
  • Ingredion Incorporated (U.S.),
  • Sensient Technologies (U.S.),
  • Symrise AG (Germany),
Key Deliverables: In The Report

Market analysis for the global food encapsulation market by shell material, with region specific assessments and competition analysis.

Market definition along with the identification of key drivers and restraints.

Identification of factors instrumental in changing the market scenario, rising prospective opportunities, and identification of key companies that can influence this market.

Extensively researched competitive landscape section with profiles of major companies along with their market share.

Identification and analysis of the macro and micro factors that affect the global food encapsulation market by shell material.

A comprehensive list of key market players along with the analysis of their current strategic interests and key financial information.

A wide-ranging knowledge and insights about the major players in this industry and the key strategies adopted by them to sustain and grow in the studied market.

Insights on the major regions in country where this industry is growing and also to identify the regions that are still untapped.
READ MORE
Note: Product cover images may vary from those shown
2 of 3
1. Introduction
1.1 Key Deliverables of the study
1.2 Study Assumptions
1.3 Market Definitions
2. Research Approach and Methodology
2.1 Introduction
2.2 Research Design
2.3 Study Timelines
2.4 Study Phases
2.4.1 Secondary Research
2.4.2 Discussion Guide
2.4.3 Market Engineering & Econometric Modelling
2.4.4 Expert Validation
3. Market Overview
3.1 Market Dynamics
3.1.1 Drivers
3.1.1.1 Increasing Consumption of Functional Foods
3.1.1.2 Growing Demand for Convenience Foods
3.1.1.2.1 Preservation of Core/Active Material: A Key Driving Factor
3.1.1.3 Increasing Product Appeal By Improvising Taste, Flavor, and Color
3.1.1.4 Innovative Food Encapsulation Technologies Enhance Market Penetration
3.1.1.4.1 Facilitates Controlled Release of Active Ingredients
3.1.1.5 Consumer Inclination Towards Fortified Foods is A Major Trend
3.1.1.6 Adoption in Niche Applications
3.1.2 Restraints
3.1.2.1 High Costs Hinder Mass Commercialization
3.1.2.2 Technological Developments Yet to Find Traction
3.1.3 Opportunities
3.1.3.1 Development of Advanced Technologies to Tap Niche Markets
3.1.3.1.1 Reducing Capsule Size and Increasing Bioavailability
3.1.3.1.2 Multi-Component Delivery System
3.1.3.2 Government Support and Rising Economy in Developing Nations
3.1.4 Porter Five Forces Analysis
3.1.4.1 Bargaining Power of Suppliers
3.1.4.2 Bargaining Power of Buyers
3.1.4.3 Threat of New Entrants
3.1.4.4 Threat of Substitute Products and Services
3.1.4.5 Degree of Competition
4. Market Segmentation
4.1 By Type
4.1.1 Microencapsulation
4.1.2 Nano encapsulation
4.1.3 Hybrid technologies
4.2 By Material Type
4.2.1 Polysaccharides
4.2.2 Proteins
4.2.3 Lipids
4.2.4 Emulsifiers
4.2.5 Other Shell Materials
4.3 By Core Phase
4.3.1 Vitamins
4.3.1.1 Fat-Soluble Vitamins
4.3.1.1.1 Vitamin A
4.3.1.1.2 Vitamin D
4.3.1.1.3 Vitamin E
4.3.1.1.4 Vitamin K
4.3.1.2 Water-Soluble Vitamins
4.3.1.2.1 Vitamin B Complex
4.3.1.2.2 Vitamin C
4.3.2 Minerals
4.3.3 Enzymes
4.3.3.1 Phosphatase
4.3.3.2 Lipase
4.3.3.3 Lactase
4.3.4 Organic Acids
4.3.4.1 Citric Acid
4.3.4.2 Lactic Acid
4.3.4.3 Fumaric Acid
4.3.4.4 Sorbic Acid
4.3.5 Additives
4.3.5.1 Flavors & Essences
4.3.5.2 Sweeteners
4.3.5.3 Colors
4.3.5.4 Preservatives
4.3.6 Probiotics
4.3.7 Prebiotics
4.3.8 Essential oils
4.3.9 Other Core Phase Materials
4.4 By Technology
4.4.1 Physical Process
4.4.1.1 Atomization
4.4.1.1.1 Spray Drying
4.4.1.1.2 Spray Chilling
4.4.1.1.3 Spinning Disk
4.4.1.2 Extrusion
4.4.1.3 Fluid Bed Technique
4.4.1.4 Others
4.4.2 Chemical Process
4.4.3 Physico-Chemical
4.5 By Region
4.5.1 North America
4.5.1.1 US
4.5.1.2 Mexico
4.5.1.3 Canada
4.5.1.4 Others
4.5.2 Europe
4.5.2.1 UK
4.5.2.2 France
4.5.2.3 Germany
4.5.2.4 Italy
4.5.2.5 Others
4.5.3 Asia-Pacific
4.5.3.1 India
4.5.3.2 China
4.5.3.3 Japan
4.5.3.4 Australia
4.5.3.5 Others
4.5.4 South America
4.5.4.1 Brazil
4.5.4.2 Argentina
4.5.4.3 Mexico
4.5.5 Africa
4.5.5.1 South africa
4.5.5.2 Others
5. Competitive Landscape
5.1 Strategy Adopted by Key Players
5.2 Most Active Companies in The Past Five Years
5.3 Market Share Analysis
6. Company Profiles
6.1 ABCO Laboratories Inc
6.2 Advanced BioNutrition Corporation
6.3 Blue California
6.4 Coating Place Inc
6.5 Cargill, Incorporated
6.6 Encapsys Microencapsulation
6.7 Frieslandcampina Kievit
6.8 GAT Food Essentials GmbH
6.9 Royal DSM
6.10 Kerry Group
6.11 Ingredion Incorporated
6.12 Lycored Group
6.13 National Enzyme Company
6.14 International Flavors and Fragrances Inc.
6.15 Symrise AG
6.16 Sensient Technologies Corporation
6.17 Balchem Corporation
6.18 Firmenich Incorporated
6.19 AVEKA Group
6.20 Appendix
7. Sources
Note: Product cover images may vary from those shown
3 of 3

Loading
LOADING...

4 of 3
Note: Product cover images may vary from those shown
Adroll
adroll