“Food Encapsulation Market, by Shell Material (Polysaccharides, Proteins, Lipids, and Emulsifiers), Technology (Physical, Physio-chemical, and Chemical), Core Phase (Vitamins, Minerals, Probiotics, and Others) & Region—Global Forecast to 2021”
The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which would not be possible without encapsulation, with the help of state-of-the-art encapsulation technology. With this, the delivery of bioactive compounds is made possible. The food encapsulation market size is projected to grow at a CAGR of around 6.0% from 2016 to 2021. The market is driven by its increasing consumption of functional foods, growing demand for convenience foods, and increasing product appeal by improvising taste, flavor, and color. The innovative food encapsulation technologies enabling market penetration, consumers’ inclination toward the fortified foods, and adoption of encapsulation in niche applications also set to drive this market.
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The electrospinning, liposomes, and nano-encapsulation are considered to be the advanced food encapsulation techniques. The targeted and timely delivery of the active material into the required medium or body is the significant characteristic of encapsulation technology. Recently, a lot of concerns have been raised by health-conscious people about reducing the dietary caloric intake to avoid complications of obesity. The nutritional elements like minerals, vitamins, and antioxidants are increasingly used in the encapsulation forms to retain the characterisitics of the elements in the dietery foods. As long as the demand for the nutritional & health foods increases, the demand for the food encapsulation remains.
The polysaccharides in the shell material market for encapsulation covers the largest segment whereas emulsions and lipids are the fast-growing segments. The type of shell material is relevant to the encapsulation technology used. The atomization methods are widely used in the physical process of encapsulation technology. However, the physic-chemical process is the fastest growing, as it has got the tendency to encapsulate the active food ingredients into a much smaller size.
Rapid growth in the demand for functional foods such as nutraceuticals, sports food, probiotics, and fortified foods has been driving the market for food encapsulation. Apart from the functional foods, the encapsulation technology is applicable in wide areas such as bakery & confectionery, convenience foods, and dairy applications. Hence, the companies can target the wide areas of industrial applications of food encapsulation which is beneficial than just the bare ingredients.
The major key players in the food encapsulation market include Cargill, Incorporated (U.S.), FrieslandCampina Kievit (The Netherlands), Royal DSM (The Netherlands), Kerry Group (Ireland), Ingredion Incorporated (U.S.). The other players include Firmenich Inc. (Switzerland), Lycored Ltd. (Israel), International Flavors & Fragrances (U.S.), Symrise AG (Germany), Sensient Technologies (U.S.), Balchem Corporation (U.S.), National Enzyme Company (U.S.), and Aveka Group (U.S.).
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