Asia-Pacific Food Encapsulation Market Outlook, 2028

Asia-Pacific Food Encapsulation Market Outlook, 2028

In the global market for food encapsulation, the Asia-Pacific region is predicted to develop at the quickest rate due to the rising need for convenient and nutritious food items. Food encapsulation is a useful method for addressing issues with colour, flavour, nutrition, and food preservation. Food encapsulation is being used more frequently to create an easy coating for food components including acids, fats, flavours, and complete products like raisins or almonds. Due to changing dietary habits and expanding consumer awareness of the health advantages of food additives including vitamins, minerals, enzymes, and probiotics, it is anticipated that a drastic market will be seen in Japan, China, and India. The market will benefit from the rising prevalence of numerous disorders like diabetes, high blood pressure, stress, and obesity. Food encapsulation technology is used by a number of industry participants to create food items. The rising number of health-conscious customers and the rising demand for functional food items are the main factors influencing the development of the food encapsulation market and driving encapsulation demand in the area. Additionally, the region's expanding urbanisation and customers' increasingly busy lifestyles drive up demand for convenience foods. Food that is packaged for convenience must be prepared in order for the flavour, flavour, and aroma to last for a longer time. Additionally, retailers and customers want these packaged food goods to have longer shelf lives. There is a huge market potential in this region thanks to the economic development of nations like China, Japan, and India. Due to a rise in the demand for functional foods, nutritional supplements, and healthcare products, malnutrition is a significant problem in the Asia Pacific region. Due to the implementation of government programmes to increase the supply of functional food, the demand for nutritious components has been rising. Due to the rising demand for encapsulated goods in a variety of applications, industry players are investing in the Asia Pacific area. Infrastructure development and technological developments in the Asia-Pacific region have opened up the possibility of automating encapsulation, which would increase its output and cost-effectiveness.

According to the research report, Asia-Pacific Food Encapsulation Market Outlook, 2028, published by Bonafide Research, the market is expected to grow with more than 8% CAGR by 2023-28. People are becoming more aware of their eating and drinking habits as the prevalence of ailments like obesity and diabetes rises. Due to consumer health consciousness, there is an increased need for fresh, flavourful food goods on the market. It is anticipated that developing nations like China and India would have faster growth in the years to come. The Asia-Pacific region, particularly India, is experiencing a rapid change in the industrial applications and technology of starch processing. By constructing their facilities, the main players are attempting to leave their mark in the growing countries. The food encapsulation industry in these nations has been growing as a result of government measures to increase the consumption of functional foods there in order to eradicate malnutrition and accommodative legislation. Some of the main factors driving the growth of the food encapsulation market in the Asia-Pacific region include improved shelf life, retention of colour and taste, enriched bioavailability of food ingredients, controlled release production of nourishment foods, and rising demand for nutritional health foods for children. With the economic growth in countries like China, India, and Southeast Asian nations, disposable incomes have increased, leading to changes in consumer lifestyles and dietary patterns. Consumers are seeking higher-quality food products with enhanced nutritional content, improved taste, and functional benefits. Food encapsulation enables the incorporation of sensitive ingredients, such as vitamins, probiotics, and nutraceuticals, into a wide range of food products, catering to the changing consumer preferences.

Australia, China, India, Japan, South Korea, and other Asian nations are included in the Asia Pacific area. The growing use of encapsulated ingredients in a variety of industries, including food and beverage, pharmaceuticals and nutraceuticals, personal care products, agrochemicals, etc., is driving up demand. Consumer behaviour is being influenced by trends in health, nutrition, and wellbeing that promote longer, healthier lives. Japan is predicted to develop at the quickest rate in the Asia food encapsulation market sector due to the rising demand for convenient and nutrient-dense food products. Colour, flavour, health, and food preservation are just a few of the issues that can be addressed by food encapsulation. As a practical technique to package food components like acidulants, lipids, flavours, and finished products like raisins or almonds, food encapsulation is growing in popularity. The market is expected to rise rapidly as a result of the expanding variety of food ingredients, including minerals, vitamins, enzymes, and probiotics; growing consumer awareness of these compounds' health advantages; and changing dietary practises. The prevalence of obesity, stress, diabetes, and hypertension is rising, which will benefit the sector. In order to produce food products, many industrial businesses are using food encapsulation technology. Market expansion will be aided by rising income levels and currency values. However, as India undergoes rapid urbanization and a shift in lifestyle patterns, there is a growing demand for processed and convenience foods. Busy lifestyles, increased disposable incomes, and changing dietary habits have led to a rise in the consumption of packaged and ready-to-eat food products. Food encapsulation technology plays a crucial role in improving the shelf life, sensory attributes, and nutritional content of these products, meeting consumer expectations and driving market growth.

The populace in the Asia Pacific area is becoming more and more interested in functional foods and dietary supplements. A rising need for controlled-release agrochemicals is another factor that will drive the encapsulation market. Consumer demand for longer-lasting perfumes in their everyday items is rising across all categories in the Asia Pacific region. The strong demand for fragrance inclusion in a range of personal care goods, including hair care products, presents profitable potential for the region's market growth. The regional players believe that the rising consumer demand for perfumes with longer lasting effects will present numerous chances for fragrance encapsulation. The adoption of new technologies is rising in the Asia Pacific area. The numerous businesses are making considerable investments in the advancement of the available encapsulation technology. Players are also making investments in fast-growing markets. As an illustration, Givaudan debuted its newest fragrance encapsulation facility in Singapore in 2019. The company's aspirations for regional growth will be aided by this investment. The institution is ideally situated in the heart of Asia, providing a superb environment for pursuing scientific research and economic opportunities. Givaudan is making major investments in the creation of novel biodegradable capsules for cosmetics and personal care items. These new breakthroughs will help the Asia Pacific region's encapsulation market to expand even further.

The Asia-Pacific food encapsulation market encompasses a wide range of encapsulated ingredients. Encapsulation is widely used to protect vitamins and minerals from degradation, moisture, and other environmental factors. Encapsulated vitamins and minerals offer improved stability and controlled release, ensuring their efficacy in food products. They find application in fortified foods, dietary supplements, and functional food products. Encapsulated enzymes help maintain their activity and stability, ensuring their effectiveness in food processing applications. Enzyme encapsulation enables controlled release and targeted delivery, enhancing their functionality in various food products such as bakery, dairy, and beverages. Probiotics are live microorganisms with health benefits. Encapsulation of probiotics ensures their survival during food processing, storage, and transit through the digestive system. Encapsulated probiotics are commonly used in functional dairy products, beverages, and dietary supplements. Encapsulation of sweeteners helps improve their stability, prevent clumping, and enhance their dispersibility in food and beverage formulations. Encapsulated sweeteners are used in a wide range of applications, including beverages, confectionery, and baked goods. Encapsulated organic acids, such as citric acid and malic acid, provide controlled release and pH stability in food products. They are used as flavour enhancers, preservatives, and acidulants in various food and beverage applications. Encapsulation of flavours and essence helps protect their volatile compounds, ensuring long-lasting flavour impact in food products. Encapsulated flavours find applications in beverages, confectionery, bakery products, and savory snacks.

Based on the shell material, polysaccharides, such as starch, cellulose, gums, and pectin, are commonly used as encapsulation materials in the food industry. They provide excellent film-forming properties, stability, and biocompatibility. Polysaccharide-based encapsulation offers controlled release, protection, and improved stability of sensitive food ingredients. These encapsulated materials find applications in a wide range of products, including bakery, confectionery, beverages, and functional foods. Proteins, including whey protein, gelatin, soy protein, and casein, are widely utilized as encapsulation materials in the food industry. Protein-based encapsulation offers excellent emulsifying and film-forming properties, allowing for controlled release and protection of encapsulated ingredients. Protein encapsulation is commonly used for flavour delivery, stabilization of bioactive compounds, and encapsulation of lipophilic ingredients. It finds applications in dairy products, beverages, bakery goods, and nutritional supplements. On the other hand, lipids are growing at over 10% CAGR by 2023-28. Lipids, such as fats, oils, and waxes, are extensively used as encapsulation materials in the food industry. Lipid-based encapsulation provides a protective coating around the core material, offering enhanced stability, controlled release, and improved sensory attributes. Lipid encapsulation is commonly used for encapsulating vitamins, flavours, and nutraceuticals. It finds applications in dairy products, bakery goods, confectionery, and functional beverages. These encapsulation materials play a crucial role in the Asia-Pacific food encapsulation market by providing the necessary barrier, stability, and controlled release properties for encapsulated ingredients.

Based on the methods, physical method segment is leading the market in 2022. Spray drying is one of the most commonly used physical methods for food encapsulation in the Asia-Pacific region. It allows for the encapsulation of a wide range of ingredients, including flavours, colors, vitamins, and functional compounds, by converting them into dry, free-flowing particles. Fluidized bed coating, also known as fluid bed coating is a versatile physical method used for food encapsulation in the Asia-Pacific region. It enables the formation of a protective coating around the core material, providing improved stability, controlled release, and enhanced sensory attributes. Coextrusion is a unique physical method for food encapsulation in the Asia-Pacific region. It allows for the simultaneous extrusion of multiple layers, enabling the encapsulation of sensitive and heat-sensitive ingredients while preserving their stability and functionality. Extrusion encapsulation is a widely employed physical method in the Asia-Pacific food industry. It involves the extrusion of a mixture of the core material and encapsulating agent to form encapsulated particles, which find applications in various food products, such as baked goods, snacks, and beverages. Centrifugal extrusion is an interesting physical method used for food encapsulation in the Asia-Pacific region. It utilizes centrifugal force to create encapsulated particles, making it suitable for encapsulating liquids or viscous materials in products like chocolates, ice creams, and beverages. Freeze drying, also known as lyophilization, is a fascinating physical method for food encapsulation in the Asia-Pacific region. It involves the removal of water from the core material under low temperature and pressure conditions, resulting in a dry and stable encapsulated product. Extrusion-spheronization, although primarily used in the pharmaceutical industry, also finds application in the food industry in the Asia-Pacific region. This physical method allows for the encapsulation of ingredients in tablet-like forms, providing controlled release and stability.

The Asia-Pacific region is witnessing a growing demand for functional foods that offer health benefits beyond basic nutrition. This trend is driving the use of food encapsulation techniques to incorporate bioactive compounds, vitamins, minerals, and probiotics into food products, providing targeted delivery and controlled release for enhanced health benefits. Consumers in the Asia-Pacific region are becoming more health-conscious and seeking products with natural ingredients, improved nutritional profiles, and added functional benefits. Food encapsulation enables the development of fortified and functional food products that meet these demands, such as encapsulated vitamins, antioxidants, and omega-3 fatty acids. The fast-paced lifestyles in the Asia-Pacific region are driving the demand for convenient, ready-to-eat, and on-the-go food and beverage options. Food encapsulation allows for the development of single-serve portions, encapsulated flavours, and encapsulated nutrients, making it easier for consumers to incorporate nutrition and flavour into their busy schedules. The Asia-Pacific region has seen a significant rise in the demand for nutraceuticals and dietary supplements, driven by the increasing health awareness and aging population. Food encapsulation plays a crucial role in delivering bioactive ingredients, vitamins, and minerals in these products, ensuring their stability, bioavailability, and controlled release. The Asia-Pacific food encapsulation market is witnessing continuous technological advancements and increased investment in research and development. Companies are focusing on developing innovative encapsulation techniques, exploring new materials, and improving encapsulation efficiency to meet the evolving consumer demands and regulatory requirements. Food encapsulation techniques are being used to protect sensitive natural ingredients, extend shelf life, and maintain product quality without the need for artificial preservatives or additives.

Major Companies present in the market
Cargill, Incorporated, Royal DSM N.V., Kerry Group plc, Ingredion Incorporated, Symrise AG, International Flavors & Fragrances (IFF), Sensient Technologies Corporation, Givaudan S.A., Royal FrieslandCampina N.V, Stepan Company, Balchem Corporation, TasteTech, Innophos Holdings, Inc., Evonik Industries AG, Lonza Group, Vitablend Nederland BV

Considered in this report
• Geography: Asia-Pacific
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report
• Asia-Pacific Food Encapsulation with its value and forecast along with its segments
• Country-wise Food Encapsulation market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Countries covered in the report:
• China
• Japan
• India
• Australia
• South Korea

By Core Phase
• Vitamins
• Minerals
• Enzymes
• Pro-biotic
• Sweeteners
• Organic Acids
• Flavours & Essence
• Colors
• Preservatives
• Essential Oils
• Pre-biotic
• Others

By Shell Material
• Polysaccharides
• Proteins
• Lipids
• Emulsifiers
• Others

By Technology
• Micro-encapsulation
• Nano-encapsulation
• Hybrid technology

By Application
• Functional Foods
• Dietary Supplements
• Bakery Products
• Confectionary Products
• Beverages
• Frozen products
• Dairy Products

By Method
• Physical Method
• Chemical Method
• Physicochemical Method

The approach of the report
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analysing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to Food Encapsulation industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.

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