The food encapsulation market size is projected to reach USD 41.74 Billion by 2021, at a CAGR of around 6.0% from 2016. 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 drive this market.
The food encapsulation market, based on shell material, is segmented into polysaccharides, proteins, lipids, emulsifiers, and others. Lipids and emulsifier shell materials are the fastest-growing segments in this market. The commercialized lipid excipients such as fatty acids, glycerides, polyoxyehtylene glycol derivatives, ethoxylated glycerides, and polyalcohol fatty acid esters have created a large platform for the lipid-based formulation designs.
Complete report on Food Encapsulation Market spread across 193 pages, profiling 12 companies and supported with 83 tables and 111 figures is now available at http://www.rnrmarketresearch.com/food-encapsulation-market-by-shell-material-polysaccharides-proteins-lipids-and-emulsifiers-technology-physical-physio-chemical-and-chemical-core-phase-and-by-application-functional-food-bakery-confectionery-convenient-food-a-market-report.html
The food encapsulation market, based on technology, is segmented into physical, chemical, and physico-chemical technologies. The physical process was the largest segment in 2015, and the physico-chemical process segment is projected to grow at highest CAGR in the forecast period. The food encapsulation market by core phase is further segmented into vitamins, minerals, enzymes, organic acids, probiotics, sweeteners, preservatives, essential oils, prebiotics, colors, flavors & essences, and others. The vitamins and flavors & essence core phases are the fastest-growing markets for food encapsulation owing to their wide usage in functional food which is currently growing at a faster rate in the food sector.
The food encapsulation market was dominated by the North American region in 2015. The R&D investments and the growing awareness about the health-based diets which flooded the U.S. market have been driving the food encapsulation market in this region. Asia-Pacific is projected to be the fastest-growing region for the food encapsulation market for the next five years due to the progressing economy.
High cost of encapsulation technology has been hindering the mass commercialization. This retained some of the manufacturers to stick to the traditional preservation techniques. Also, the technological development is yet to take traction as the consumers do not compromise on the quality, taste, and nutritional composition of products which are modified due to technological adaptations.
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Few of the major players of the food encapsulation industry are Ingredion Incorporated (U.S.), Sensient Technologies (U.S.), Symrise AG (Germany), International Flavors and Fragrance (U.S.), and Balchem (U.S.) in 2015. Sensient Technologies (U.S.) expanded its palm-free natural colors and ‘Cargdea’ range colors by pan coating and advanced encapsulation technologies in 2013. The company also expanded its operations to South Africa by establishing the Sensient Colors business unit. This facility is a sole international color supplier in South Africa.
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