Boston, MA -- (SBWIRE) -- 08/03/2016 -- 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

"Food Encapsulation market is projected to grow at a CAGR of 6.0%"

The food encapsulation market 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 fortified foods, and adoption of encapsulation in niche applications also set to drive this market.

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"Physical process leads the food encapsulation technology market with the largest share in 2015"

On the basis of technology, the food encapsulation market was led by the physical process, followed by physico-chemical and chemical processes. The physical process is a widely used technology which includes techniques such as atomization (spray drying, spray chilling, spinning disk), extrusion, fluid bed techniques, and others. This market is projected to grow at a CAGR of 6.2% from 2016 to 2021.

"Emulsifiers and lipids are the fastest-growing shell material market in food encapsulation"

Of all the shell materials used for food encapsulation, emulsifiers and lipids are applied as advanced encapsulation techniques such as micro- & nano-encapsulations. For all the food production, the choice of emulsifier is a key to achieve desired textural and sensory properties. The most important aspect of emulsion preparation is the composition and design of the interface which will play a significant role in the stabilization and breakdown of the emulsion structure. For instance, gelatin is an encapsulated emulsion-based gel used as a nutritional supplement which is a high molecular weight biopolymer type.

"India and China are the fastest-growing markets for food encapsulation"

The market for food industrial application accounted for a cumulative share of about 35% in India. The food encapsulation market in India is fragmented as there are a large number of local players in this industry. The small-scale manufacturing companies in the country are procuring the technology from the other nations as a part of its cost-control strategy. Global players contribute to a good percentage of the food encapsulation market.

China is one of the largest machinery-manufacturing markets in the world. Out of the Chinese heavy machinery manufacturers, 45% are listed to invest heavily in the R&D for advanced technology along with the extended incentives and support from the government over the coming five years. Hence, the food encapsulation market in this country is projected to grow with a higher CAGR.

Break-up of primaries:

-By Company Type: Tier 1 - 25 %, Tier 2 - 30%, and Tier 3 - 45%
-By Designation: C level - 25%, Director level - 30%, and Others - 45%
-By Region: North America - 10%, Europe - 20%, Asia-Pacific - 40%, and RoW - 30%

The leading players in the food encapsulation market are Cargill, Incorporated (U.S.), FrieslandCampina Kievit (The Netherlands), Royal DSM (The Netherlands), Kerry Group (Ireland), and Ingredion Incorporated (U.S.). The other players include Firmenich Inc. (Switzerland), Lycored Ltd. (Israel), International Flavors & Fragrances (U.S.), Symrise AG (Germany), Sensient Technologies (U.S.), Balchem Corporation (U.S.), National Enzyme Company (U.S.), and Aveka Group (U.S.).

Reasons to buy this report:

-To get a comprehensive overview of the global food encapsulation market
-To gain wide-ranging information about the top players in this industry, their product portfolios, and key strategies adopted by them
-To gain insights about the major countries/regions in which the food encapsulation market is flourishing

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