North America Food Encapsulation Market Outlook, 2028

North America Food Encapsulation Market Outlook, 2028

Food encapsulation refers to the process of enclosing food ingredients, additives, or flavours within a protective matrix, often in the form of microcapsules or nanoparticles. It offers various benefits, such as enhancing ingredient stability, improving sensory attributes, controlling release profiles, and protecting sensitive components from degradation. Health consciousness, the promotion of nutraceuticals and functional foods, as well as rising spending on the prevention of chronic non-communicable diseases, all have an impact on the food encapsulation industry in North America. Food encapsulation improves the nutritional value of foods and efficiently provides strong bio-actives as supplements or as a value-added ingredient in functional foods. The demand for functional and fortified foods that use encapsulated nutrients as well as the rising consumption of convenience foods that use encapsulated flavours and colours are driving the market in this region. These advancements in technology include liposome compression, inclusion complexes, and centrifugal extrusion. Due to the widespread use of food encapsulating technology to preserve food and extend its shelf life, the North American region is now dominating the global food encapsulation market and will hold the greatest market share in 2022. Additionally, this technique works well to improve the colour, flavour, and taste of food. Functional food products are widely used, which will encourage market expansion. Food encapsulation is frequently used to supply precise nutritional amounts. Hydrocolloids, emulsions, polysaccharides, emulsifiers, lipids, and proteins are readily available shell materials. Due to the presence of numerous industry participants offering food encapsulation technology, the United States holds the largest market share. Food items with better heat and oxidative resistance, increased shelf-life stability, and improved end-product quality are in higher demand.

According to the research report, North America Food Encapsulation Market Outlook, 2028, published by Bonafide Research, the market was valued at over USD 3.5 Billion in 2022. As a result of the region's growing adoption of convenience foods and the hectic lifestyles that people lead, North America currently occupies a sizeable portion of the global market for food encapsulation. The market for food encapsulation is expanding in the North American region, driven by the demand for tastes that endure a long time and consumers' growing choice for specialty foods brought on by increased disposable incomes and greater health consciousness. Also, the rising usage of encapsulated goods in a variety of applications, including food and drink, medicines and nutraceuticals, and personal care items, is what is fuelling the growth of the encapsulation market in North America. The population has a significant demand for dietary supplements. Targeted distribution is necessary for nutritional supplements' main ingredients, including vitamins and enzymes. In the US, sales of dietary supplements are rising. Additionally, the COVID-19 epidemic has increased the demand for nutraceuticals and dietary supplements in North America. The intense interest in dietary supplements that boost immune function is driving up sales. For the producers of encapsulated products, these trends present potential. The introduction of efforts to stop the virus's spread only made things worse and had a detrimental impact on the growth of various sectors. For instance, the abrupt closure of national and international barriers has had an influence on the operational efficiency and disruptions in value chains in the building and construction and oil and gas industries. In addition, the epidemic caused order cancellations, backlogs, and delays in product deliveries. The demand for encapsulation in the North American market decreased because of the notable slowdown in the growth of various industries, including textiles and construction.

Food manufacturers in North America are investing in research and development activities to differentiate their products in this highly competitive market. Encapsulation technologies provide opportunities for innovation by enabling the development of unique product formulations, such as encapsulated probiotics, omega-3 fatty acids, vitamins, and other bioactive ingredients. Improved product stability during the procedure is one of the primary requirements for encapsulating active substances. Based on the countries, the North America market is segmented into the United States, Canada, and Mexico. Encapsulation techniques are widely used in the USA to protect and deliver functional ingredients in food products. For example, encapsulating probiotics helps maintain their viability during processing and storage, allowing for the development of functional foods with enhanced health benefits. Encapsulation plays a crucial role in the flavour industry. Microencapsulation of flavours helps preserve volatile compounds, enhance flavour stability, and control their release in various food and beverage applications. This technology enables the development of long-lasting, consistent, and appealing flavours. The USA has a thriving market for nutraceuticals and dietary supplements, and encapsulation technologies are employed to improve the stability and bioavailability of sensitive ingredients such as vitamins, minerals, and herbal extracts. Encapsulated forms of these ingredients offer controlled release and protection against degradation. The demand for convenient and on-the-go food products is growing in the USA. Encapsulation allows for the development of single-serving or portable food products with enhanced taste, texture, and nutritional value. It helps maintain the quality of ingredients, prevents interaction between components, and extends the product's shelf life. The clean label movement, which focuses on natural and minimally processed ingredients, is gaining momentum in the USA. Encapsulation technologies enable the use of natural flavours, colours, and additives while protecting them from degradation. This helps food manufacturers meet clean-label requirements while maintaining product quality.

The USA is a hub for research and development in the food encapsulation field. Academic institutions, research organisations, and food companies collaborate to advance encapsulation technologies, explore new applications, and optimise the performance of encapsulated ingredients. The food encapsulation industry in the USA has witnessed significant patent activity, indicating on-going innovation and technological advancements. Companies and researchers file patents to protect their encapsulation techniques, formulations, and applications, driving further growth and competition in the market. The food encapsulation market in North America can be divided into microencapsulation, nano-encapsulation, and hybrid technologies. Due to the requirement that capsules be filled with minute particles, food encapsulation technologies like microencapsulation and nano-encapsulation have advanced the food encapsulation sector. Since the encapsulated materials can be shielded from moisture, heat, or other harsh circumstances, improving their stability and sustaining viability, applications for this method have grown in the food sector. Polysaccharides are widely used in food encapsulation applications in North America due to their versatile properties, biocompatibility, and availability. Techniques for encapsulating food aid in overcoming some of the industry's biggest problems, such as preserving taste, colour, preservation, and nutrition. Demand for delectable, nutrient-rich products and healthful food from health-conscious consumers can only be satisfied by food encapsulation.

The North American food encapsulation market can be segmented based on the core phase or the material being encapsulated, including Vitamins, Minerals, Enzymes, probiotics, Sweeteners, Organic Acids, flavours and essences, colours, preservatives, essential oils, prebiotics, and others (Amino acids, Nutritional Lipids, fats, salts, proteins, and phytochemicals). Encapsulation is widely used to protect and deliver vitamins and nutraceuticals in the food industry. Encapsulating these sensitive ingredients enhances their stability, bioavailability, and controlled release, ensuring their effectiveness in functional food and dietary supplement applications. Encapsulation of flavours and aromas is a significant segment of the food encapsulation market. Encapsulated flavours and aromas help improve the shelf life, stability, and controlled release of volatile compounds, enhancing the taste and sensory experience of food products. Encapsulation of oils and fats is another important application in the food industry. Encapsulating oils and fats helps prevent oxidation, extend shelf life, and control the release of lipids in food formulations. Encapsulated oils and fats find applications in bakery products, beverages, confectionery, and other food categories. In addition to that, probiotics and prebiotics are beneficial microorganisms that offer health benefits when consumed. Encapsulation helps protect these live cultures during processing and storage, ensuring their viability and improving their delivery to the digestive system. Encapsulated probiotics and prebiotics find applications in dairy products, beverages, and dietary supplements.

Based on the technology, microencapsulation will dominate the North American market in 2022. Microencapsulation involves enclosing small particles or droplets of active ingredients within a protective coating or matrix. Microencapsulated ingredients can include flavours, oils, vitamins, minerals, probiotics, enzymes, and other functional additives. Microencapsulation provides controlled release, protection, and enhanced stability of the encapsulated ingredients. However, nano-encapsulation involves encapsulating active ingredients at the nano-scale level, typically ranging from 1 to 100 nano-meters. Nano-encapsulation offers advantages such as increased bioavailability, improved solubility, enhanced sensory properties, and targeted delivery of ingredients. It is used for encapsulating bioactive compounds, antioxidants, nutraceuticals, and other functional ingredients. According to the report, the North American market is segmented into Physical methods, chemical methods, and physicochemical methods. Physical encapsulation methods involve the use of physical forces and techniques to create protective barriers around the core material. Spray drying is a widely used physical encapsulation method. It involves atomizing a solution or suspension containing the core material and a coating material into small droplets, which are rapidly dried to form encapsulated particles or powders. Spray drying is efficient, scalable, and suitable for heat-sensitive ingredients. Extrusion is a process where a mixture of the core material and coating material is forced through a small nozzle or die to create continuous strands. The strands are then cut into desired lengths to form encapsulated particles. Extrusion is often used for encapsulating ingredients like flavours, colours, and functional additives.

Chemical encapsulation methods involve the use of chemical reactions or interactions to form a protective coating around the core material. Coacervation is a chemical encapsulation method where a polymer is dissolved in a solvent along with the core material. Upon the addition of a phase-separating agent, the polymer molecules come together to form a coacervate phase that surrounds the core material. Coacervation is used for encapsulating oils, flavours, and bioactive compounds. However, physicochemical encapsulation methods combine both physical and chemical principles to achieve encapsulation. These methods involve a combination of physical forces and chemical interactions to form the protective coating. For instance, emulsion-based encapsulation involves the dispersion of the core material in a continuous phase with the help of emulsifiers. The emulsion is stabilised by interfacial tension and can be further solidified or cross-linked to form a coating layer. Emulsion-based encapsulation is commonly used for encapsulating flavours, oils, and active ingredients. Spray chilling or freezing is a physicochemical encapsulation method that involves spraying a mixture of the core material and coating material into a chilled or frozen environment. The rapid cooling or freezing process forms a solidified coating layer around the core material. Spray chilling or freezing is commonly used for encapsulating fats, oils, and sensitive ingredients.

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, LycoRed Ltd., Vitablend Nederland BV, Encapsys LLC, Advanced Bionutrition Corporation

Considered in this report
• Geography: North America
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report
• North America 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:
• United States
• Canada
• Mexico

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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