Global Food Encapsulation Market
The global Food Encapsulation market was valued at USD 31.06 billion in 2016 and is projected to reach USD 51.60 billion by 2025, growing at a CAGR of 5.80% from 2017 to 2025.
Encapsulation is a process to trap active agents and improve the functionality of the food. The growing demand for functional foods is expected to boost the demand for this technology. The major types used for encapsulation are proteins, lipids and polysaccharides.
1. Market Drivers
1.1 Increasing consumption of functional foods
1.2 Increasing product appeal by improvising taste, flavor, and color
2. Market Restraints
2.1 High costs hinder mass commercialization
2.2 Technological developments yet to gain acceptance
The global Food Encapsulation market is segmented on the type, core phase, technology, and region.
1. By Core Phase:
1.1.1 Vitamin A
1.1.2 Vitamin C
1.1.3 Vitamin D
1.1.4 Vitamin E
1.1.5 Vitamin K
1.1.6 Vitamin B complex
1.7 Organic Acid
1.7.1 Lactic Acid
1.7.2 Citric Acid
1.7.3 Sorbic Acid
1.7.4 Fumaric Acid
1.8 Flavors and Essence
2. By Type:
3. By Technology:
3.1 Physical Process
3.1.3 Fluid Bed Technique
3.2 Chemical Process
3.3 Physico-Chemical Process
4. By Region:
4.1 North America (U.S., Canada, Mexico)
4.2 Europe (Germany, UK, France, Rest of Europe)
4.3 Asia Pacific (China, India, Japan, Rest of Asia Pacific)
4.4 Latin America (Brazil, Argentina, Rest of Latin America)
4.5 Middle East & Africa
The major players in the market are as follows:
1. Lycored Group
2. AVEKA Group
4. Frieslandcampina Kievit
5. Kerry Group
6. Royal DSM NV
7. Firmenich Incorporated
8. Symrise AG
10. Balchem Corporation
11. Sensient Technologies Corporation
12. International Flavors and Fragrances Inc.
These major players have adopted various organic as well as inorganic growth strategies such as mergers & acquisitions, new product launches, expansions, agreements, joint ventures, partnerships, and others to strengthen their position in this market.
RESEARCH METHODOLOGY OF VERIFIED MARKET INTELLIGENCE:
Research study on the Food Encapsulation market was performed in five phases which include Secondary research, Primary research, subject matter expert advice, quality check and final review.
The market data was analyzed and forecasted using market statistical and coherent models. Also market shares and key trends were taken into consideration while making the report. Apart from this, other data models include Vendor Positioning Grid, Market Time Line Analysis, Market Overview and Guide, Company Positioning Grid, Company Market Share Analysis, Standards of Measurement, Top to Bottom Analysis and Vendor Share Analysis.
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