Food Encapsulation Market, By Application (Dietary Supplements, Functional Food, Bakery Products, Confectionery, Beverages, Frozen Products, Animal Nutrition, Dairy Products, Others), By Technology (Physical (Emulsification, Spray Drying, Spray Chilling/C

Food Encapsulation Market, By Application (Dietary Supplements, Functional Food, Bakery Products, Confectionery, Beverages, Frozen Products, Animal Nutrition, Dairy Products, Others), By Technology (Physical (Emulsification, Spray Drying, Spray Chilling/Cooling, Fluidised-bed Coating, Centrifugal Extrusion, Others), Chemical (Coacervation, Freeze Drying, Supercritical Fluid Technique, Nanoprecipitation, Liposomes, Others)), By Core Material (Flavoring Agents, Acids, Bases, and Buffers, Lipids, Enzymes & Microorganisms, Amino Acids & Peptides, Vitamins & Minerals, Antioxidants, Others (Artificial Sweeteners, and Leavening Agents)), By Wall Material (Carbohydrates, Proteins, Lipids & Waxes), and By Region (North America, Latin America, Europem Asia Pacificm Middle East & Africa) - Size, Share, Outlook, and Opportunity Analysis, 2022 - 2028

Food encapsulation is a type of advanced technology which is used to stabilize food ingredients for allowing better flavor retention and removal of bad taste from food product. Players in food and beverages industry face challenges to maintain flavor, colors and nutrition of food product and their preservation. Food encapsulation allows easy coating of food ingredients and particles such as fats, flavors as well as whole ingredients such as nuts, dried fruits and raisins.

Market Dynamics

The global frozen fruit market has witnessed significant growth in recent past years, owing to the rising health awareness among consumers across the globe. Shifting consumer preferences for organic, healthy and convenient food products which is fuelling the demand for food encapsulation technology in food & beverages industry. Rising trend of ready-to-eat foods require considerable shelf life and should maintain flavors and color of the food.

On the basis of core material, global food encapsulation market can be segmented into flavoring agents, acids, bases & buffers, lipids, enzymes and microorganisms, amino acids and peptides, vitamins and minerals, antioxidants, and others. Food encapsulation finds its application in dietary supplements, functional food, bakery products, confectionery, beverages, frozen products, animal nutrition, dairy products, and others.

Key features of the study:

This report provides in-depth analysis of global Food Encapsulation market size (US$ Billion), and Compound Annual Growth Rate (CAGR %) for the forecast period (2022-2028), considering 2021 as the base year
It elucidates potential revenue opportunity across different segments and explains attractive investment proposition matrix for this market
This study also provides key insights into market drivers, restraints, opportunities, new product launches or approval, regional outlook, and competitive strategies adopted by the leading players
It profiles leading players in the global Food Encapsulation market based on the following parameters – company overview, financial performance, product portfolio, geographical presence, distribution strategies, key developments and strategies, and future plant
Key companies covered as a part of this study includes TasteTech Ltd., Givaudan SA ADR, Sensient Technologies Corporation, Balchem Corporation, International Flavors & Fragrances Inc., BASF SE (ADR), Symrise AG, Appvion, Inc., AVEKA Group, Firmenich International SA, and Koninklijke DSM N.V.
Insights from this report would allow marketers and the management authorities of companies to make informed decision regarding their future product launches, technology up-gradation, market expansion, and marketing tactics
The global Food Encapsulation market report caters to various stakeholders in this industry including investors, suppliers, global Food Encapsulation manufacturers, distributors, new entrants, and financial analysts
Stakeholders would have ease in decision-making through various strategy matrices used in analysing the global Food Encapsulation market

Detailed Segmentation:

Global Food Encapsulation Market, By Application:
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
Global Food Encapsulation Market, By Technology:
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
Global Food Encapsulation Market, By Core Material:
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
Global Food Encapsulation Market, By Wall Material:
Carbohydrates
Proteins
Lipids & Waxes
Global Food Encapsulation Market, By Region:
North America
U.S.
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Canada
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Latin America
Brazil
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Mexico
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Rest of Latin America
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Europe
EU 5
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Benelux
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Nordic
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Rest of Europe
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Asia Pacific
China
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Japan
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
India
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Australia & New Zealand
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Rest of Asia Pacific
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes

Middle East & Africa
GCC
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
South Africa
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes
Rest of Middle East & Africa
By Application
Dietary Supplements
Functional Food
Bakery Products
Confectionery
Beverages
Frozen Products
Animal Nutrition
Dairy Products
Others
By Technology
Physical
Emulsification
Spray Drying
Spray Chilling/Cooling
Fluidised-bed Coating
Centrifugal Extrusion
Others
Chemical
Coacervation
Freeze Drying
Supercritical Fluid Technique
Nanoprecipitation
Liposomes
Others
By Core Material
Flavoring Agents
Acids, Bases, and Buffers
Lipids
Enzymes & Microorganisms
Amino Acids & Peptides
Vitamins & Minerals
Antioxidants
Others (Artificial Sweeteners, and Leavening Agents)
By Wall Material
Carbohydrates
Proteins
Lipids & Waxes

Company Profiles
TasteTech Ltd.*
Company Overview
Product Portfolio
Financial Performance
Key Strategies
Recent Developments
Future Plans
Givaudan SA ADR
Sensient Technologies Corporation
Balchem Corporation
International Flavors & Fragrances Inc.
BASF SE (ADR)
Symrise AG
Appvion, Inc.
AVEKA Group
Firmenich International SA
Koninklijke DSM N.V.

“*” marked represents similar segmentation in other categories in the respective section.