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 report "Food Encapsulation Market by Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers & Others), Core Phase (Vitamins, Probiotics, Flavors & Essences, & Others), Technology (Physical, Chemical & Physico-Chemical), & by Region - Global Forecasts to 2021", 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.
Browse 69 market data Tables and 57 Figures spread through 168 Pages and in-depth TOC on "Food Encapsulation Market by Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers & Others), Core Phase (Vitamins, Probiotics, Flavors & Essences, & Others), Technology (Physical, Chemical & Physico-Chemical), & by Region - Global Forecasts to 2021"
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The polysaccharide shell material was the largest market for food encapsulation in 2015
The food encapsulation market, based on shell material, is segmented into polysaccharides, proteins, lipids, emulsifiers, and others.
The polysaccharide shell material is the largest among the food encapsulation shell material market. Properties of polysaccharides such as biocompatibility, solubility, potential for modification, and innate bioactivity provide great potential for their use in ingredient delivery systems, which is why it is widely used.
The most widely used polysaccharides for shell encapsulation are hydrocolloids, which include gelatine, pectin, alginate, carrageenan, gums, and others.
Physico-chemical process is the fastest growing in the food encapsulation technology market in 2015
The food encapsulation technology market is segmented as a physical process, chemical process, and physico-chemical process, of which the physico-chemical process is projected to grow at the highest CAGR in the forecast period. The process has been advancing rapidly as it has got the capability of producing encapsulated products of lesser size to form microcapsules or nanocapsules.
Rising applications of vitamins in functional & fortified foods fuel the growth of vitamins
The food encapsulation market, by core phase, is subsegmented into vitamins, minerals, enzymes, organic acids, probiotics, sweeteners, preservatives, essential oils, prebiotics, colors, flavors & essence, and others. Intensive marketing by key players and expanding applications of vitamins in functional and fortified foods have increased the growth of this segment.
Incessant developments and a number of companies coming up with encapsulated vitamin supplements are driving the market.
North American region dominated the food encapsulation market in 2015
North America dominates the global food encapsulation market, owing to the high availability of shell materials such as hydrocolloid polysaccharide and emulsions, while emerging economies in Asia-Pacific show a lot of untapped potential for this market in near future. Asia-Pacific is growing at the highest CAGR from 2015 to 2020.
Asian countries, especially China, have emerged as leading destinations, facilitating the market shift from developed economies to developing ones.
This report includes a study of marketing and development strategies, along with the product portfolio of leading companies. It includes the profiles of leading companies such as Cargill, Incorporated (U.S.), FrieslandCampina Kievit (The Netherlands), Royal DSM (The Netherlands), Kerry Group (Ireland), and Ingredion Incorporated (U.S.).
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