Global Food Encapsulation Market: From an estimated market size of US$ 3,493.9 Mn in 2015, food encapsulation value sales is expected to reach US$ 5,464.6 Mn by 2020, expanding at a CAGR of 9.4%
Food encapsulation is a process of covering individual ingredient particles with a coating for protection against a broad range of environmental factors. Food encapsulation is similar to wrapping a protective shell around a core or grouping of flavour materials. It is often used to provide uniform taste, time-release taste and smell and colouring, increase shelf-life, improve taste and protect against harsh conditions (e.g. heat) during production of the finished product.
Food encapsulation technology can limit degradation or loss of flavour during various product processes and storage. Food encapsulation techniques can also provide functional properties such as a controlled release of aromatic molecules in a given environment such as water (if flavoured tea), mouth (solid food: candy, toothpaste) and spray.
Increasing demand for natural flavors and clean label products is a key concern for manufacturers. This has led to the development of novel products to cater to the specific needs of consumers such as high quality, safety, natural origin, long shelf life and pleasant appearance with an effective after-taste.
Also, the increasing demand for fortified and convenience foods has compelled manufacturers to explore encapsulation techniques across these sectors, which is further expected to bolster the growth in demand for food encapsulation in the near future.
Global Food Encapsulation Market: Encapsulated core material market segment is primarily driven by the increasing consumption of dietary supplements & functional food
By core material, the global food encapsulation market has been segmented into flavoring agents, acids, bases & buffers, lipids, enzymes & microorganisms, amino acids & peptides, vitamins & minerals, antioxidants and others. Among all these core material segments, the vitamin & mineral segment is estimated to account for the highest value share in the global food encapsulation market.
The segment is expected to remain dominant during the forecast period. The vitamin & mineral segment accounted for a 40.0% value share in 2014 and is expected to expand at a CAGR of 9.7% during the forecast period. Attributing to the increasing health concerns and awareness regarding the consumption of healthy products, consumers are preferring fortified foods.
Thus, for effective results, manufacturers are using encapsulated functional food ingredients, which is supporting the segment growth in the global food encapsulation market during the forecast period.
Flavouring agents account for the second highest share in the global food encapsulation market. The segment accounted for a 28.8% value share in 2014. The segment is expected to register the highest CAGR of 10.5% during the forecast period. Encapsulated flavours offer improved heat and oxidative resistance along with increased shelf-life stability.
They also enable the easy incorporation of liquid flavours in various food and beverage products without any alteration in the final taste or texture. These factors are collectively expected to support the segment growth in the food encapsulation market during the forecast period.
The global food encapsulation market, on the basis of application, has been segmented into dietary supplements, functional food, bakery products, confectionery beverages, frozen products, animal nutrition, dairy products and others. Among these segments, the dietary supplements segment accounted for the largest value share, followed by the functional food segment.
In 2014, the dietary supplements segment registered a value share of 25.4% and is expected to expand at a CAGR of 9.5%. The functional food segment is expected to register the highest CAGR of 10.8% during the forecast period. In order to fulfil the growing demand, manufacturers are offering encapsulated functional food ingredients to food and beverage manufacturers.
For instance, Omega Protein Corporation offers specialty oils and Essential Fatty Acids (EFAs), nutraceuticals, omega-3 and dairy protein encapsulated products to its clients.
The global food encapsulation market can also be segmented on the basis of wall material and technology. By wall material, the food encapsulation market can be segmented into carbohydrates, proteins and lipids & waxes. On the basis of technology, the food encapsulation market can be segmented into physical & chemical.
Global Food Encapsulation Market Dynamics: Health associated food products with clean label tags are key influencing factors for the growth of food encapsulation market
Consumer buying behaviour has substantially transformed in the recent years. This can be primarily attributed to the increasing disposable income and rising consumption of healthy food. As a result, consumer demand across the globe for specialized food products has been growing substantially in the recent past, resulting in new product offerings.
Also, the demand for food products that offer additional benefits is increasingly at a rapid pace, especially in emerging economies. This can be attributed to the increasing consumer awareness and rising consumer spending on foods and beverages, which is fuelling the demand of food encapsulation.
For instance, in the food encapsulation market, companies are developing encapsulation techniques for spices and flavoring agents for application in various food products.
Moreover, in order to increase the sales revenue in food encapsulation, international and local companies in their respective geographies are focusing on the development of encapsulated solutions, offering increased shelf-life and long-lasting flavors to products.
For instance, Bompas & Parr, a London-based firm, expanded its product offerings in food encapsulation by releasing an encapsulated chewing gum, which is offered in various flavors such as pineapple, strawberry and orange.
Furthermore, Ingredion Inc. developed an encapsulation matrix, which is non-cariogenic (does not promote tooth decay) in nature, enabling manufacturers to meet the consumer demand for beverages and oral care and sugar-free products.
On the other hand, the food encapsulation market is also influenced by clean label products. Companies are focused on developing clean label products and thus, are developing products with micro-encapsulation technology comprising no preservatives, added antioxidants and gelatin. This can be attributed to the demand for healthy and eco-friendly products by consumers across the globe, supporting the food encapsulation market growth in the near future.
For instance, AIDP Inc. uses enVantec micro-encapsulation, which involves the vegetarian, starch-based and non-GMO technique. The developed composition is free of antioxidants and preservatives and these properties make enVantec a clean label solution with increased stability and a two to three year stability period.
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Global Food Encapsulation Market Regional Analysis: Asia Pacific is expected to gain traction in the global food encapsulation market during the forecast period
The global food encapsulation market has been segmented into North America, Latin America, Western Europe, Eastern Europe, Asia Pacific Excluding Japan, the Middle East & Africa and Japan. Sales revenue of the food encapsulation market in North America accounted for the largest value share of 25.1% in 2014, followed by APEJ.
The North America market is expected to register a CAGR of 9.7% and contribute an incremental opportunity worth US$ 584.7 Mn to the global food encapsulation market between 2014 and 2020. Sales revenue of the food encapsulation market in Western Europe was valued at US$ 674.6 Mn in 2014 and is anticipated to increase 1.8X over the forecast period.
Also, the Asia Pacific excluding Japan food encapsulation market is expected to register the fastest CAGR among all the regions during the forecast period. Factors such as new product launches, geographical expansion and increasing demand for specialized products among consumers are expected to drive the demand for food encapsulation across the various countries in the region.
Global Food Encapsulation Market Competitive Landscape: The global food encapsulation market is highly concentrated with multinational players, as compared to local & regional food encapsulation manufacturers
The global food encapsulation market is primarily characterized by the presence of a large number of regional and multinational companies. Multinational players account for an approximate share of more than 60%–65% and act as the price regulator of the global food encapsulation market.
Some of the key players profiled in the global food encapsulation market study include TasteTech Ltd, Givaudan SA, Sensient Technologies Corporation, Balchem Corporation, International Flavors & Fragrances Inc., BASF SE, Symrise AG, Appvion, Inc., AVEKA Group, Firmenich International SA and Koninklijke DSM N.V.
Majority of the players in the food encapsulation market are focusing on acquisitions and launching new and effective product variants
For instance, in June 2017, Balchem Corporation acquired Innovative Food Processors, Inc. (IFP). IFP is a regional manufacturer of agglomerated microencapsulated flavor in North America. The objective of this was to integrate expertise solutions of IFP in the flavor encapsulation research with the company’s expertise.
Also in February 2017, BÜCHI Labortechnik AG introduced a new Nano Spray Dryer B-90 HP, high performance product. The objective was to add several new functionalities to the product, for better encapsulation application
By Core Material
- Flavoring Agents
- Bases & Buffers
- Enzymes & Microorganisms
- Amino Acids & Peptides
- Vitamins & Minerals
- Dietary Supplements
- Functional Food
- Bakery Products
- Confectionery Beverages
- Frozen Products
- Animal Nutrition
- Dairy Products and Others
By Wall Material
- Lipids & Waxes