Food and Beverages
Global Microencapsulated Food Ingredient Market Size To Grow at a CAGR of 6.7% During The Forecast Period 2021-2026
Global Microencapsulated Food Ingredient Market size is estimated at $10.55 billion in 2020, projected to grow at a CAGR of 6.7% during the forecast period 2021-2026. Food components, enzymes, essential oil, cells, and other things are encapsulated in small capsules in a process known as microencapsulation. Food processors can use microcapsules to protect sensitive food components, prevent nutritional loss, use otherwise sensitive ingredients, include unique or time-release processes into the formulation, hide or retain flavours and smells, and turn liquids into conveniently handled solid substances. With the use of essential oils and enzymes, these procedures utilise macromolecules to give excellent protection and extended shelf-life. The Global Microencapsulated Food Ingredients Industry is driven by rising demand for food fortification, increased investment by major companies, and rising demand for functional foods. Owing to the extreme growing need to address micronutrient insufficiency, governments around the world, as well as other stakeholders, have made significant efforts to advance fortification programs in order to achieve last-mile efficiency. In such a setting, microencapsulation of food ingredients is a viable solution for achieving targeted nutrient delivery while also delivering value-added ingredients in a convenient and user-friendly manner, would drive up Global Microencapsulated Food Ingredient industry demand.
Key Takeaways
- Global Microencapsulated Food Ingredient Market growth is being driven by consumer’s desire for food fortification tailored to the preferences of consumers.
- Geographically, North America Global Microencapsulated Food Ingredient Market held the largest revenue share of 41% in 2020 owing to the growing product consumption. The scope of the Global Microencapsulated Food Ingredient Market for various regions will be provided in the final report.
- The Global Microencapsulated Food Ingredient Industry is expanding owing to adoption of a new lifestyle and the high disposable income of middle-class households, consumers' preferences have moved dramatically towards these products.
- High costs associated with the microencapsulation process is one of the major factors that is estimated to reduce the growth of the Global Microencapsulated Food Ingredient Market.
- Increasing cases of emergency food quality test failures and rising health problems in younger population hampers the Global Microencapsulated Food Ingredient industry.
Global Microencapsulated Food Ingredient Market: Market Share (%) by Region, 2020
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Global Microencapsulated Food Ingredient Market Segment Analysis – By Captivation Technology:
Based on Captivation Technology, Spray Segment accounted for the greatest revenue market share in 2020 owing to streamlines food manufacturing processes by converting liquids to solid powder, consequently lowering production and handling costs as essential oil and enzymes are involved. Spray-drying for microencapsulation is another popular technology because of its low cost and ease of use. In the food sector, spray-drying is used to microencapsulate juice, pulp, and vegetal extracts. A uniform mixture of the active ingredient and wall material in an aqueous or organic solution is exposed to a hot airstream during spray-drying, which promotes the evaporation of the solvent, drying the microcapsules. As a result, there are no solvent residues and no need for a washing procedure. Furthermore, owing to its low cost and potential for large-scale production, spray-drying is more extensively employed than other technologies thereby, driving the Global Microencapsulated Food Ingredient Industry. Emulsification segment is anticipated to grow with the fastest CAGR of 6.9% in the forecast period 2021-2026 as it reduces the size of dispersed particles, protects the surface of oil droplets, and has a significant impact on microencapsulation efficiency and final product stability.
Global Microencapsulated Food Ingredient Market Segment Analysis – By Shell Material:
Based on Shell Material, Polysaccharides accounted for the largest revenue market share in 2020 and are the most common shell phase used in food encapsulation. Polysaccharides are made up of monosaccharide molecules that are linked together by glycoside linkages. Polysaccharides are used to encapsulate sensitive and bioactive food ingredients such as highly unsaturated essential oil, vitamins, enzymes, and diverse flavours in order to extend their shelf life and/or hide unpleasant flavours or tastes driving the Global Microencapsulated Food Ingredient Industry. Emulsifiers segment is anticipated to grow with the fastest CAGR of 7.1% in the forecast period 2021-2026. In foods, an emulsifier is chemical additives that aid in the suspension of one liquid in another, such as the oil-water mixture in margarine, shortening, ice cream, and salad dressing resulting in segment growth.
Global Microencapsulated Food Ingredient Market Segment Analysis – By Geography:
Based on Geography, North America Global Microencapsulated Food Ingredient Market accounted for the 41% revenue share in 2020. Growing demand for value-added components such as essential oils and enzymes, as well as increased investment by big corporations, are driving this segment's rise. Forwarding incorporation is being used by manufacturers in this country to increase their involvement in the value chain. In the United States, there has been a considerable demand for functional foods and dietary supplements. In the instance of nutrient addition to the finished product, consumers have been willing to pay a higher price. As a result, ingredient makers have turned to technical innovations to increase the quality of functional foods and dietary supplements. As a result, encapsulated food has become very popular in these areas. In addition, the presence of key ingredient makers in North America has been high, with enterprises either supplying microencapsulated food as a part of their product or providing encapsulation as a service. Asia-Pacific is predicted to be the fastest growing region during the forecast period 2021- 2026 owing to higher product usage which propel the Global Microencapsulated Food Ingredient Market.
Global Microencapsulated Food Ingredient Market - Drivers
- The Growing Demand for Organic Food Product:
Global Microencapsulated Food Ingredients are becoming increasingly popular around the world, as people seek for components that are both healthy and vegan. Consumer demand for essential oil, enzymes in products, and natural/organic claims are all growing in popularity. Traditional flavours are dominating the market, despite the introduction of Global Microencapsulated Food Ingredients with increased health benefits and a variety of taste profiles. Also, the rise in demand for convenience meals can be seen more prominently in developing countries, as per capita food expenditure rises in tandem with per capita income is further aiding to the industry expansion.
Global Microencapsulated Food Ingredient Market - Challenges
- High Production Cost:
The Global Microencapsulated Food Ingredient Market's growth is hampered owing to the high production cost of the key ingredients, product safety standards, government regulation of policy and the use of alternative technology. The market's growth is being hampered by a lack of raw materials. The public's growing awareness of the hazards of some preservation chemicals is also a major impediment to the market's growth.
Global Microencapsulated Food Ingredient Market - Landscape:
The Global Microencapsulated Food Ingredient Market's main strategies include product launches, mergers and acquisitions, joint ventures, and regional expansion. Global Microencapsulated Food Ingredient Market top 10 companies are BASF SE, Cargill Incorporated, DSM, Ingredion Inc, Kerry Group, Balchem Inc, ABCO Laboratories Inc, Frieslandcampina Kievit, GAT Food Essentials, Koninklijke DSM N.V., among others.
Acquisitions/Product Launches:
- In June, 2020, DSM has launched two new high-quality lipid powders for infant nutrition, DHASCO®-B and ARASCO® powders, which contain microencapsulated food ingredients life’sDHA® and life’s™ARA.. This expansion helps to increase the development in food and beverage sector and thus expanding the market growth.
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