Food encapsulation market is poised to record phenomenal growth on account of surging consumption and demand for healthy & functional food items. Rising awareness about healthy eating habits has stimulated the need for processed and fortified food with enhanced color, flavor and taste. The need to capture these essentials in foods has driven the requirement for food encapsulation methods. Food encapsulations also play a pivotal role in extending the shelf life of food products.
Ongoing technological developments that help improve bioavailability of ingredients is allowing the confectionary and bakery industry to enrich their product lineup. The industry is witnessing a steady increase in the consumption of food encapsulation, in order to improve their food’s flavor and taste while preserving the essential nutrients.
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Meanwhile, escalating demand for delivery of efficient protection and bioactive compounds could accelerate the adoption of microencapsulation in the coming years. In 2016, the microencapsulation segment generated more than USD 10 billion. Benefits like the accurate discharge of nutrients at right place and time might encourage the deployment of microencapsulation techniques over time.
With reference to regional landscape, Asia Pacific is predicted to bestow lucrative opportunities to the food encapsulation industry, with projected CAGR going over 7.5% in the coming years. The region has witnessed massive growth in its food industry. A major section of the population is increasingly shifting towards functional food products. Increasing consumption of processed food owing to improving standard of living could stimulate APAC food encapsulation industry outlook.
Organic acid-based encapsulations are also gaining considerable traction owing to its remarkable benefits like the ability to fight against free radicals, skin revitalization, improving renal health and curbing nausea.
Studies suggest that segment may observe a CAGR of 6.5% by 2024. Heavy consumption of sorbic acid in various products pertaining to its anti-microbial nature could expedite market growth. Moreover, beneficial non-absorbent moisture features of fumaric acid that guarantees protection from flavor degradation could play a crucial role in improving product demand.
As from polysaccharides, the food encapsulation market is expected to exceed USD 55 billion by 2026. This growth can be attributed to the exponential rise in use of polysaccharides as encapsulating matrices for the preservation of sensitive oils and bioactive ingredients. Its significance in microstructure of numerous food products has compelled various manufacturers around the world to adopt polysaccharides.
In a move to stay ahead in competition over rivals, eminent players in the food encapsulation market have shifted their focus towards developing game-changing strategies like mergers and collaborations with technology providers and raw material suppliers.
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These ventures would allow companies to lower their overhead costs and improve their sales ratio. Moreover, launch of new product lineups by companies could help expand their consumer base. Taking 2015 for instance, researchers in Mexico created an enhanced encapsulated substance derived from broccoli, dubbed sulforaphane. Currently, BASF SE, FrieslandCampina Kievit, Royal DSM, Symrise AG, Firmenich SA, Cargill and Ingredion Incorporated are leading firms in the global food encapsulation market.
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