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Food Encapsulation Market: Global Industry Analysis and Opportunity Assessment 2015 - 2020

  • April 2015
  • -
  • Future Market Insight Global & Consulting Pvt Ltd
  • -
  • 110 pages


Preview Analysis

Market Value Forecast

Globally, the food encapsulation market is estimated to be US$ 3,252.2 million in 2014 and expected to reach at US$ 5,464.6 million by 2020, by registering a CAGR of 9.4% during 2015-2020.Need to efficiently blend ingredients while ensuring taste, flavour and shelf-life stability of finished products is of vital importance. Also, companies need to focus on combining encapsulation technology and wall material for enhanced product life in applications such as dairy products, beverages, and animal nutrition products.

Wall Material Analysis

The wall material segmentation includes analysis of flavouring agents, acids, bases, and buffers, lipids, enzymes & microorganisms, amino acids & peptides, vitamins & minerals, antioxidants and others (artificial sweeteners and leavening agents). Among all the segments, flavouring agents is expected to witness a CAGR of 10.5%, accounting for US$ 1,677.4 Mn by 2020 followed by vitamins and minerals, registering a CAGR of 9.7% during the forecast period. In terms of market share contribution, vitamins and minerals is expected to account for 40.7% of the total food encapsulation market by 2020.

Core Material Analysis

The wall material segmentation includes analysis of carbohydrates, proteins, lipids and waxes. Of which, proteins is expected to witness a CAGR of 10.0%, accounting for US$ 1,209.3 Mn by 2020 followed by carbohydrates, registering a CAGR of 9.2% during the forecast period. Protein-based encapsulation offers high benefits regarding sensory impact of microcapsules in the finished product. Thus, it is expected to witness increased demand among manufacturers in the near future.Also, encapsulation of probiotics in whey protein gel particles results in increased storage and processing, coupled with extended applications for vegetable, biscuits, and juice products. This is expected to fuel the demand for protein-based matrix during the forecast period.

Technology Type Analysis

Technology type food encapsulation market broadly comprises of physical and chemical technologies. The global food encapsulation market is segmented on the basis of technology into physical and chemical. Physical technologyis further segmented as emulsification, spray drying, spray chilling/cooling, fluid-bed coating, centrifugal extrusion and other. Chemical technology segmentation includes coacervation, freeze drying, supercritical fluid technique, nanoprecipitation, liposomes and others. The physical segment is projected to account for around 79.0% share of the total food encapsulation market by 2020. The chemical technology segment on the other hand, is expected to record a CAGR of around 10.1% during the forecast period. The growth is attributed to new food processing technologies, which have been developed to cater to the rising demand for functional food and beverage products.

Application Analysis

On the basis of application, the food encapsulation market includesdietary supplements, functional food, bakery products, confectionery, beverages, frozen products, animal nutrition, dairy products and others. Among all these segments dietary supplements, functional food, bakery products and beverages is expected to be the top four segments, which are collectivelyexpected to account foraround 70.9% of the globalfood encapsulationmarket by 2020.In terms of sales, functional food and bakeryproducts are expected to record fastest CAGR of 10.8% and 10.2% respectively during the forecast period.

Regional Analysis

Geographically, the global food encapsulation market analysis focusses on North America, Latin America, Eastern Europe, Western Europe, Japan, Asia Pacific excluding Japan, and Middle East and Africa (MEA). In terms of market share contribution, North America is expected to represent the most lucrative market, followed by Asia Pacific and Western Europe. North America is estimated to be US$ 816.6 million in 2014 and expected to reach at US$ 1,401.3 million by 2020, by registering a CAGR of 9.7% during 2015-2020.However, Asia Pacific is expected to register a CAGR of 10.2% accounting for US$ 1,395.3 million by 2020.Growth of the market in APEJ is attributed to rising investments by companies in the encapsulation industry for packaged food. International companies are gaining penetration in the market in Western Europe in terms of technology development. This is expected to fuel market growth during the forecast period.

Key Trends

Manufacturers are focused on developing innovative products, while complying with regulations for food grade materials usage. In order to offer cost advantage to companies, local players have emerged, offering encapsulation technology at comparatively lower prices, primarily in countries such as China and India. In addition, growing demand for functional food products in these countries is expected to widen options for various companies as new entrants in the food encapsulation market in the near future. Proliferating product portfolio in accordance with customers of varied applications such as developing encapsulated system to offer two different flavours in a chewing gum at equal intervals. This is intended to offer distinct taste and flavour to the consumer ensuring improved consumer perception. Also, need to efficiently blend ingredients while ensuring taste, flavour and shelf-life stability of finished products is of vital importance. Thus, companies need to focus on combining encapsulation technology and wall material for enhanced product life in applications such as dairy products, beverages, and animal nutrition products

Competitive Players Outlook

The prominent players profiled in this report include Balchem Corp., Sensient Technologies Corp., Givaudan SA ADR, Symrise AG, TasteTech ltd., Koninklijke DSM N.V. (ADR), Appvion Inc., Aveka Group, Firmenich International SA, International Flavours & Fragrances Inc. and BASF SE S/ADR.

Table Of Contents

Food Encapsulation Market: Global Industry Analysis and Opportunity Assessment 2015 - 2020
Table Of Content
1 Research Methodology
1.1 Assumptions and Acronyms
2 Executive Summary

3 Global Food Encapsulation Market: Taxonomy

4 Global Encapsulation Market Overview
4.1. Global Encapsulation Market: Introduction
4.2. Global Encapsulation Market: Key Trends
4.3 Global Food Encapsulation Market: Value Chain

5 Global Food Encapsulation Market Size and Forecast
5.1. Global Food Encapsulation Market Size and Y-o-Y Growth Forecast
5.2. Global Food Encapsulation Market Absolute and Opportunity

6 Global Food Encapsulation Market Dynamics
6.1. Global Food Encapsulation Market Drivers
6.1.1. Economic
6.1.2. Supply
6.1.3. Demand
6.2. Global Food Encapsulation Market Restraints
6.3. Drivers and Restraints Weightage

7 Global Food Encapsulation Market Analysis and Forecast, By Core Material
7.1. Global Food Encapsulation Market Value Share and BPS Analysis, By Core Material
7.2. Global Food Encapsulation Market Attractiveness, By Core Material
7.2.1. Global Flavoring Agents Sub-Segment Analysis
7.2.2. Global Acids, Bases, and Buffers Sub-Segment Analysis
7.2.3. Global Lipids Sub-Segment Analysis
7.2.4. Global Enzymes and Microorganisms Sub-Segment Analysis
7.2.5. Global Amino Acids and Peptides Sub-Segment Analysis
7.2.6. Global Vitamins and Minerals Sub-Segment Analysis
7.2.7. Global Antioxidants Sub-Segment Analysis
7.2.8. Global Others Sub-SegmentA nalysis
7.3. Global Food Encapsulation Market Key Trends, By Core Material

8 Global Food Encapsulation Market Analysis and Forecast, By Technology
8.1. Global Food Encapsulation Market Value Share and BPS Analysis, By Technology
8.2. Global Food Encapsulation Market Attractiveness, By Technology
8.2.1. Physical Technology
8.2.1.1. Global Emulsification Sub-Segment Analysis
8.2.1.2.Global Spray-Drying Sub-Segment Analysis
8.2.1.3. Global Spray Chilling/Cooling Sub-Segment Analysis
8.2.1.4. Global Fluid-bed Coating Sub-Segment Analysis
8.2.1.5. Global Centrifugal Extrusion Sub-Segmen tAnalysis
8.2.1.6. Global Others Sub-Segment Analysis
8.2.2. Chemical Technology
8.2.2.1. Global Coacervation Sub-Segment Analysis
8.2.2.2. Global Freeze Drying Sub-Segment Analysis
8.2.2.3. Global Supercritical Fluid Technique Sub-Segment Analysis
8.2.2.4. Global Nanoprecipitation Sub-Segment Analysis
8.2.2.5. Global Liposomes Sub-Segment Analysis
8.2.2.6. Global Others Sub-Segment Analysis
8.3. Global Food Encapsulation Market Key Trends, By Technology

9 Global Food Encapsulation Analysis and Forecast, By Wall Material
9.1. Global Food Encapsulation Market Value Share and BPS Analysis, By Wall Material
9.2. Global Food Encapsulation Market Attractiveness, By Wall Material
9.2.1. Global Carbohydrates Sub-Segment Analysis
9.2.2. Global Proteins Sub-Segment Analysis
9.2.3. Global Lipids and Waxes Sub-Segment Analysis
9.3. Global Food Encapsulation Key Trends, By Wall Material

10 Global Food Encapsulation Market Analysis and Forecast, By Application
10.1. Global Food Encapsulation Market Value Share and BPS Analysis, By Application
10.2. Global Food Encapsulation Market Attractiveness, By Application
10.2.1. Global Dietary Supplements Sub-Segment Analysis (4/14)
10.2.2. Global Functional Food Products Sub-Segment Analysis
10.2.3. Global Bakery Products Sub-Segment Analysis
10.2.4. Global Confectionery Sub-Segment Analysis
10.2.5. Global Beverages Sub-Segment Analysis
10.2.6. Global Frozen Products Sub-Segment Analysis
10.2.7. Global Animal Nutrition Sub-Segment Analysis
10.2.8. Global Dairy Product Sub-Segment Analysis
10.3.Global Food Encapsulation Key Trends, By Application

11 Global Food Encapsulation Market Analysis and Forecast, By Geography
11.1. Global Food Encapsulation Market Value Share and BPS Analysis, By Geography
11.2. Global Food Encapsulation Market Attractiveness, By Geography
11.2.1. North America Food Encapsulation Market Analysis
11.2.2. Latin America Food Encapsulation Market Analysis
11.2.3. Western Europe Food Encapsulation Market Analysis
11.2.4. Eastern Europe Food Encapsulation Market Analysis
11.2.5. APEJ Food Encapsulation Market Analysis
11.2.6. JapanFood Encapsulation Market Analysis
11.2.7. MEA Food Encapsulation Market Analysis
11.3. Global Food Encapsulation Key Trends By Geography
11.4. Global Food Encapsulation Market: Impact Analysis

12 Global Food Encapsulation Market: Competitive Landscape
12.1. Competitive Dashboard
12.2. Company Profiles
12.2.1. Taste Tech Ltd.
12.2.1.1. Company Overview
12.2.1.2. Global Presence and Product Portfolio
12.2.1.3. Timeline
12.2.1.4. Business Strategies
12.2.1.5. Financial Highlights
12.2.2. Givaudan SAADR
12.2.3. Sensient Technologies Corporation
12.2.4. Balchem Corporation
12.2.5. International Flavors and Fragrances Inc.
12.2.6. BASFSES/ADR
12.2.7. Symrise AG
12.2.8. Appvion, Inc.
12.2.9. AVEKA Group
12.2.10. Firmenich International SA
12.2.11. Koninklijke DSMN.V.(ADR)

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