Food Encapsulation Market Industry Analysis, Growth Opportunities, Trends, Leading Players, and Revenue Forecast – 2027
The global food encapsulation market was valued at USD 11.5 billion in 2022 and is projected to reach USD 17.0 billion by 2027, growing at a CAGR of 8.2% during the study period. The market for encapsulation is growing globally at a significant pace due to its numerous applications and multiple advantages over other technologies. Some of the major advantages of encapsulation are that it helps provide enhanced stability and bioavailability to the bioactive ingredients, increases the shelf life of food products, and maintains the taste and flavor for a longer period of time. Encapsulation is increasingly used in various industrial areas, such as nutraceuticals and food & beverages.
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What is food encapsulation?
Food encapsulation is a process used in the food industry to trap or enclose food components, such as flavors, nutrients, or bioactive compounds, within small capsules or carriers. These capsules can be made from various materials, like lipids, proteins, carbohydrates, or synthetic polymers. Encapsulation helps protect sensitive or reactive ingredients, control their release, improve stability, and even modify their properties, such as taste or texture. It’s commonly used in food and beverage products to enhance shelf life, control the release of flavors, vitamins, or other additives, and improve the overall quality of the final product.
Food Encapsulation Market Growth Drivers:
The food encapsulation market is experiencing significant growth driven by several key factors that contribute to its expansion and development. These growth drivers encompass various aspects of consumer preferences, technological advancements, and industry trends. Here are some prominent factors contributing to the growth of the food encapsulation market:
1. Increasing Demand for Functional Foods: Consumers are increasingly seeking functional foods that offer health benefits beyond basic nutrition. Food encapsulation allows for the incorporation of functional ingredients, such as vitamins, probiotics, and omega-3 fatty acids, into food products without compromising their stability and efficacy.
2. Extended Shelf Life and Preservation: Encapsulation helps in preserving the freshness and quality of food products by protecting sensitive ingredients from degradation due to factors like light, moisture, and oxygen. This is especially crucial in the context of perishable items, contributing to longer shelf life and reduced food waste.
3. Innovation in Food Processing Technologies: Advances in food processing technologies have enabled the development of sophisticated encapsulation techniques. These innovations enhance the efficiency of encapsulation processes, allowing for the encapsulation of a wider range of ingredients and facilitating the production of diverse and novel food products.
4. Consumer Preference for Convenience: With the fast-paced lifestyles of modern consumers, there is a growing demand for convenient and on-the-go food options. Encapsulation provides a means to incorporate and protect sensitive ingredients in convenient formats, such as encapsulated flavors, nutrients, and bioactive compounds in ready-to-eat products.
5. Rising Awareness of Nutritional Benefits: Consumers are becoming more health-conscious and are seeking products that offer additional nutritional benefits. Encapsulation allows for the controlled release of nutrients, ensuring optimal absorption and utilization by the body, which aligns with the growing awareness of the importance of nutrition in overall well-being.
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Robotic Technology in Food Encapsulation is One of the Major Trends
Robots enhance the process of packaging nutraceutical supplements by being time-efficient and accurate. They increase the shelf life of nutraceutical ingredient products and help them to comply with regulatory guidelines by reducing the risk of contamination. Furthermore, the recent increase in the demand for nutritional supplements requires large-scale production, increasing the demand for robots to optimize production facilities.
Analyzing machine performance, gathering data, and troubleshooting in advance are the key robotics trends in the nutraceutical ingredients market projected to increase technology adoption in the industry. COBOTs are primarily used in the nutraceutical industry for such applications. According to TransAutomation Technologies, the labor expenditures of three people each day can be offset by a single robot that can perform one function for 24 hours per day. This helped several pharmaceutical and nutritional supplement manufacturers increase productivity, reducing their need for human labor and the challenges and costs that go along with it. Collaborative robots enable humans and robots to work together effectively in open or uncaged environments. Through collaborative robots, a human operator and robot can be engaged together in the same process, or the operator can simultaneously manage other tasks that a person might better solve.
North America dominated the food encapsulation market; it is projected to grow at a CAGR of 7.8% during the forecast period.
The food encapsulation market in North America is influenced by factors like health awareness, promotion of nutraceuticals and functional foods and growing expenditure on prevention of chronic non communicable diseases. Food encapsulation adds value to foods and effectively delivers potent bioactives in isolation as supplements or as value addition in functional foods. The US dominated the market in 2021 and is projected to be the fastest-growing market for food encapsulation in North America. The market in this region is driven by technological advancements in food encapsulation techniques such as liposome compression, inclusion complex and centrifugal extrusion and the growing demand for functional and fortified foods that use encapsulated nutrients and the growing consumption of convenience foods that use encapsulated flavors and colors.
The global food encapsulation market is dominated by top players such as Cargill, Incorporated (US), BASF SE (Germany), Kerry (Ireland), DSM (Netherlands), Ingredion (US), Symrise (Germany), Sensient (Germany), Balchem (US), International Flavors & Fragrances Inc. (US), Firmenich SA (Switzerland), FrieslandCampina (Netherlands), TasteTech (UK), LycoRed Corp (Israel), Ronald T Dodge Company (US), Innov’io (France), Givaudan (Australia), AnaBio Technologies (Ireland), Sphera Encapsulation (Italy), Reed Pacific (Australia), Aveka (US), Advanced Bionutrition Corp (US), Clextral France (US), Vitablend (Netherlands), and Encapsys LLC (US).
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