Food Encapsulation Market Size, Share, Demand, Growth, Trends & Forecast 2022-2027

Food encapsulation is a technique used in the food industry to protect, deliver, and control the release of various ingredients within a food product. This process involves enclosing active compounds, such as flavors, nutrients, or bioactive substances, in a protective material or shell.

Food Encapsulation Market Forecast

The global food encapsulation market was valued at USD 11.5 billion in 2022 and is projected to reach USD 17.0 billion by 2027, growing at a CAGR of 8.2% during the study period. The market for encapsulation is growing globally at a significant pace due to its numerous applications and multiple advantages over other technologies. Some of the major advantages of encapsulation are that it helps provide enhanced stability and bioavailability to the bioactive ingredients, increases the shelf life of food products, and maintains the taste and flavor for a longer period of time. Encapsulation is increasingly used in various industrial areas, such as nutraceuticals and food & beverages.

The high growth opportunities in emerging regions are attributed to growing economies and technological advancements. North America accounts for the largest share of the food encapsulation market, with the US being the largest contributor. This is because of the presence of most of the major players in the market and the availability of advanced technologies. Asia Pacific is projected to grow at the highest rate due to the increase in industrial activities and health consciousness among consumers.

Food Encapsulation Market Growth Drivers: Innovative food encapsulation technologies enhance market penetration.

Food encapsulation technology has evolved from being a fundamental preservation technology to a complex food processing technology. This technology enables many properties, such as color and taste-masking and the controlled release of bioactive ingredients. The evolution of encapsulation technology has happened through many stages. They have been further classified into microencapsulation, microencapsulation, and nanoencapsulation. Food manufacturers are developing newer encapsulation technologies. The aim is to maximize and preserve product taste without environmental degradation. The preservation of potency, along with the addition of health benefits, is pushing manufacturers towards adopting food encapsulation.

North America dominated the food encapsulation market; it is projected to grow at a CAGR of 7.8% during the forecast period.

The food encapsulation market in North America is influenced by factors like health awareness, promotion of nutraceuticals and functional foods and growing expenditure on prevention of chronic non communicable diseases. Food encapsulation adds value to foods and effectively delivers potent bioactives in isolation as supplements or as value addition in functional foods. The US dominated the market in 2021 and is projected to be the fastest-growing market for food encapsulation in North America. The market in this region is driven by technological advancements in food encapsulation techniques such as liposome compression, inclusion complex and centrifugal extrusion and the growing demand for functional and fortified foods that use encapsulated nutrients and the growing consumption of convenience foods that use encapsulated flavors and colors. Most of the key market players have a presence in the region. These include International Flavors and Fragrances Inc (US), Sensient Technologies Corporation (US), Balchem Corporation (US), Encapsys LLC (US), Ingredion Incorporated (US), Cargill (US), DuPont (US), Aveka Group (US), and Advanced BioNutrition Corp. (US).

Food Encapsulation Market Share

The key market players in food encapsulation market are Cargill, Incorporated (US), BASF SE (Germany), Kerry (Ireland), DSM (Netherlands), Symrise (Germany), Sensient (Germany), Balchem (US), International Flavors & Fragrances Inc, (US), Firmenich SA (Switzerland) and TasteTech (UK).

Food Encapsulation Market Size, Share Growth Drivers, Key Players, Industry Challenges, and Forecast till 2027

The global food encapsulation market was valued at USD 11.5 billion in 2022 and is projected to reach USD 17.0 billion by 2027, growing at a CAGR of 8.2% during the study period. The market for encapsulation is growing globally at a significant pace due to its numerous applications and multiple advantages over other technologies. Some of the major advantages of encapsulation are that it helps provide enhanced stability and bioavailability to the bioactive ingredients, increases the shelf life of food products, and maintains the taste and flavor for a longer period of time. Encapsulation is increasingly used in various industrial areas, such as nutraceuticals and food & beverages.

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Restraints: More inclination toward traditional preservation methods over encapsulation techniques

Manufacturers of small and medium-sized companies in the food & beverage industry use the traditional method of preservation techniques over the encapsulation technique because food encapsulation can be expensive. New markets are being established within the functional foods sector, and researchers are in the process of meeting this demand to reduce high production costs. Encapsulation results in extra cost, which needs to be minimized to be economically acceptable by all manufacturers. This applies not only to the materials used to build capsules but also to the equipment or processing conditions. The number of core materials suitable for encapsulation is also limited. Currently, only a few bioactive ingredients and specialty ingredients, such as artificial sweeteners and encapsulated flours, which have been encapsulated, are showing desired results in terms of their sensorial properties in food applications. Further research is needed to successfully encapsulate ingredients that provide an edge over other techniques.

Energy-efficiency of spray chilling technique to drive its use in bakery products.

Spray chilling is also known as spray cooling, prilling, or spray congealing. Spray chilling is the process of solidifying an atomized liquid spray into particles. In this method, a mixture of core and wall is atomized into the cooled or chilled air, which causes the wall to solidify around the core. Unlike spray-drying, spray-chilling does not involve mass transfer (water evaporation). Therefore, it is more energy efficient. In the spray cooling method, the coating material is typically some kind of vegetable oil or its derivatives, including fat and stearin, with melting points of 45°C - 72°C.

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North America dominated the food encapsulation market; it is projected to grow at a CAGR of 7.8% during the forecast period.

The food encapsulation market in North America is influenced by factors like health awareness, the promotion of nutraceuticals and functional foods, and growing expenditure on prevention of chronic noncommunicable diseases. Food encapsulation adds value to foods and effectively delivers potent bioactives in isolation as supplements or as value addition in functional foods. The US dominated the market in 2021 and is projected to be the fastest-growing market for food encapsulation in North America. The market in this region is driven by technological advancements in food encapsulation techniques such as liposome compression, inclusion complexes, and centrifugal extrusion and the growing demand for functional and fortified foods that use encapsulated nutrients and the growing consumption of convenience foods that use encapsulated flavors and colors. Most of the key market players have a presence in the region.

The key players in this market include Cargill, Incorporated (US), Balchem (US), International Flavors & Fragrances Inc. (US), and Encapsys LLC (US).

Food Encapsulation Market to Showcase Continued Growth in the Coming Years

The global food encapsulation market was valued at USD 11.5 billion in 2022 and is projected to reach USD 17.0 billion by 2027, growing at a CAGR of 8.2% during the study period. The market for encapsulation is growing globally at a significant pace due to its numerous applications and multiple advantages over other technologies. Some of the major advantages of encapsulation are that it helps provide enhanced stability and bioavailability to the bioactive ingredients, increases the shelf life of food products, and maintains the taste and flavor for a longer period of time. Encapsulation is increasingly used in various industrial areas, such as nutraceuticals and food and beverages.

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Vitamins and minerals is projected to grow in the food encapsulation market because of usage in superfoods for boosting brain and bone health

Consumers’ increasing attention to health and prevention, greater customized nutrition needs for different segments of the population, rising healthcare costs, search for alternatives to cure specific problems, and rising consumer awareness regarding the severity of chronic diseases drive the need for vitamins and minerals.

Vitamins are functional ingredients used in food products due to their specific nutritional properties. They are classified as fat-soluble and water-soluble vitamins. Fat-soluble vitamins contain vitamins A, D, E, and K. Vitamins B and C form a part of water-soluble vitamins. When added as a food ingredient, it is vital to target and control the release of these vitamins. This drives the need for their encapsulation. According to an article by Nutraingredients in 2019, over 40% of the vitamins consumed in the food industry are encapsulated. The encapsulation of vitamins is necessary to enclose vitamin molecules in a stable shell to prevent oxidation, preserve the nutrients, and prevent the products from deteriorating for a longer period of time.

Robotic Technology in Food Encapsulation is One of the Major Trends

Robots enhance the process of packaging nutraceutical supplements by being time-efficient and accurate. They increase the shelf life of nutraceutical ingredient products and help them comply with regulatory guidelines by reducing the risk of contamination. Furthermore, the recent increase in demand for nutritional supplements requires large-scale production, increasing the demand for robots to optimize production facilities.

Analyzing machine performance, gathering data, and troubleshooting in advance are the key robotics trends in the nutraceutical ingredients market projected to increase technology adoption in the industry. COBOTs are primarily used in the nutraceutical industry for such applications. According to TransAutomation Technologies, the labor expenditures of three people each day can be offset by a single robot that can perform one function for 24 hours per day. This helped several pharmaceutical and nutritional supplement manufacturers increase productivity, reducing their need for human labor and the challenges and costs that go along with it. Collaborative robots enable humans and robots to work together effectively in open or uncaged environments. Through collaborative robots, a human operator and robot can be engaged together in the same process, or the operator can simultaneously manage other tasks that a person might better solve.

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Asia Pacific is to grow by 9.0% CAGR during the forecast period.

The Asia-Pacific region has grown in the food encapsulation market recently. The Asia Pacific market is projected to be the fastest-growing market for food encapsulation over the next five years. Encapsulation helps in taste and flavor masking and enhances the shelf life of these products. Product manufacturers in this region face challenges due to the high atmospheric temperature, which affects the stability of bioactive ingredients. This challenge can also be overcome by using encapsulation technology.

Food Encapsulation Market Growth Opportunities by 2027

The food encapsulation market was valued at USD 11.5 billion in 2022; it is projected to grow at a CAGR of 8.2% to reach USD 17.0 billion by 2027. The market for encapsulation is growing globally at a significant pace due to its numerous applications and multiple advantages over other technologies. Some of the major advantages of encapsulation are that it helps provide enhanced stability and bioavailability to the bioactive ingredients and also helps increase the shelf life of food products and maintains the taste and flavor for a longer period. Encapsulation is increasingly used in various industrial areas such as nutraceuticals and food & beverages.

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The high growth opportunities in emerging regions are attributed to the growing economies and technological advancements. North America accounts for the largest share of the food encapsulation market, with the US being the largest contributor. This is because of the presence of most of the major players in the market and the availability of advanced technologies. Asia Pacific is projected to grow at the highest rate due to the increase in industrial activities and health consciousness among consumers.

Drivers: Innovative food encapsulation technologies enhance market penetration.

Food encapsulation technology has evolved from being a fundamental preservation technology to a complex food processing technology. This technology enables many properties such as color and taste-masking and controlled release of bioactive ingredients. The evolution of encapsulation technology has happened through many stages. They have been further classified into microencapsulation, microencapsulation, and nanoencapsulation. Food manufacturers are developing newer encapsulation technologies. The aim to maximize and preserve product taste without environmental degradation. The preservation of potency along with health benefits value addition to the product is pushing manufacturers towards adopting food encapsulation.

Increase in consumption of nutritional convenience and functional foods.

In recent years, functional foods have been one of the fastest-growing health and wellness food & beverage categories worldwide, followed by naturally healthy and organic food products. According to the International Food Information Council (IFIC), milk formula, energy drinks, probiotic yogurt, juice drinks, sports drinks, cereal, and biscuits were among the top-performing functional global health and wellness food categories in 2020.

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North America dominated the food encapsulation market; it is projected to grow at a CAGR of 7.8% during the forecast period.

The food encapsulation market in North America is influenced by factors like health awareness, promotion of nutraceuticals and functional foods and growing expenditure on prevention of chronic non communicable diseases. Food encapsulation adds value to foods and effectively delivers potent bioactives in isolation as supplements or as value addition in functional foods. The US dominated the market in 2021 and is projected to be the fastest-growing market for food encapsulation in North America. The market in this region is driven by technological advancements in food encapsulation techniques such as liposome compression, inclusion complex and centrifugal extrusion and the growing demand for functional and fortified foods that use encapsulated nutrients and the growing consumption of convenience foods that use encapsulated flavors and colors.

Food Encapsulation Market Growth by Emerging Trends, Analysis, & Forecast

The global food encapsulation market is estimated to be valued at USD 10.6 billion in 2021. It is projected to reach USD 15.6 billion by 2026, recording a CAGR of 8.0% during the forecast period. The food encapsulation market is driven by factors such as the growing demand and awareness for value-added products in various areas such as nutrition, food, and healthcare and the growing consumption of packaged food. Encapsulation helps increase the shelf life of packaged foods. Due to the benefits provided by the encapsulation technology in increasing the shelf life and bioavailability of products, the market for food encapsulation is experiencing high growth.

 

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Key players in this market include Cargill, Incorporated (US), BASF SE (Germany), DuPont (US), Kerry (Ireland), and DSM (Netherlands).

 

Cargill, Incorporated is involved in the production of various specialty ingredients and other industrial products for various applications. The company operates through four business segments: animal nutrition & protein, food ingredients & applications, origination & processing, and industrial & financial services. Cargill, Incorporated not only provides encapsulated products such as flavors, powders, and starches but also offers technologies for the encapsulation and emulsion of food & beverages. Various types of food ingredients offered by the company include probiotics and protein ingredients, which find applications in the beverage, bakery, dairy, and meat sectors. It offers various ingredients to enhance the appearance, taste, and stability of fresh meat and specialty meat products. In November 2020, Cargill Incorporated is investing USD 100 million in its Indonesian sweetener plant to build a corn wet mill with a starch dryer to increase the production of starches & sweeteners.

 

BASF SE is the largest chemical producer company in the world. The company is segmented into four major categories: chemicals, functional materials & solutions, performance products, and agricultural solutions. The BASF SE Group consists of subsidiaries and joint ventures in more than 90 countries and operates under 355 other production sites in North America, Europe, Asia Pacific, South America, Africa, and the Middle East. BASF SE provides a wide range of encapsulated vitamin products and has a strong base in R&D. The global research divisions of the company are operated from three major regions: Europe, Asia Pacific, and North America. This enables the company to strengthen its product portfolio. In April 2021, BASF SE agreed with Sandoz GmbH, a subsidiary of Novartis, to invest at the Kundl/Schaftenau Campus in Austria. This agreement enables BASF SE to further develop its production footprint for enzymes and biotechnology products.

 

Dupont is an American company formed by the merger of Dow chemical and E.I. du Pont de Nemours and company in 2017. It is one of the leading players in the chemical industry. The company occupies different industries, including synthetic fibers, high-performance materials, specialty chemicals, electronics, biotechnology, and agriculture. The company caters to a wide range of products in numerous end-use industries, such as beverages, bars, bakery, culinary, confectionery, dairy, fruit applications, frozen desserts, meat, poultry & seafood, meat alternatives, oil & fats, and pet food. Encapsulation technology is used by the company to maintain the taste, texture, and flavor of products.

 

DuPont provides a wide range of encapsulated food enzymes for improving freshness, texture; ensuring quality and consistency, as well as reducing costs and optimizing the production of products. These enzymes are provided for various applications, including bakery, brewing, fish processing, meat & culinary processing, and dairy. In December 2019, DuPont merged with IFF; this merger would help DuPont to become a global leader in high-value ingredients and solutions for global food & beverages, home & personal care, and health & wellness markets.

 

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North America dominated the food encapsulation market due to the presence of a large number of players in the region and the growing consumer awareness and demand for functional food products, North America is projected to dominate the food encapsulation market through 2026. Demand for encapsulation is also driven in the region due to its growing use in the development of several products such as functional and fortified food products, packaged products, and nutraceutical products. Most of the key market players have a presence in the region.

Food Encapsulation Market Will Hit Big Revenues In Future

The report "Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid Encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2026", The market for food encapsulation is estimated at USD 10.6 Billion in 2021; it is projected to grow at a CAGR of 8.0% to reach USD 15.6 Billion by 2026.

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The development of retail channels in the form of supermarkets, hypermarkets, and convenience stores has encouraged the growth of the food encapsulation market. These large food chains are the major outlets for functional food products due to the increase in the trend of on-the-go consumption. This trend is projected to drive the growth of the food encapsulation market to make these products more stable. Different bioactive compounds, such as omega-3 and omega-6 fatty acids, vitamins, phenolic compounds, and carotenoids, are now widely used to develop products with numerous functional properties to meet the increasing consumer demands. However, such compounds are highly unstable under certain conditions of light, temperature, pH, and oxygen. Therefore, microencapsulating such compounds is a mode of protecting them from harsh conditions during food processing. Several food constituents that are widely encapsulated include different flavoring agents, lipids, antioxidants, essential oils, pigments, probiotic bacteria, and vitamins. The need for complex properties for fortification in food products is expected to increase over the next few years. Some of these complex properties are delayed-release, stability, thermal protection, extended shelf-life, and suitable sensory profile, which would be challenging to achieve without encapsulation technology.

 

Polysacharides sub-segment in by shell material segment is estimated to account for the largest share in the food encapsulation market.

 

The polysaccharides segment accounted for the largest market for shell material segement and is projected to follow the same trend through 2026. Owing to their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the most-suitable building blocks for delivery systems. They are preferred to synthetic polymers because they are safe, inert, biocompatible, non-toxic, biodegradable, eco-friendly, low in cost, and abundantly available in nature.

 

In by method segment, the physico-chemical sub-segment is projected to account for the fastest market growth in the food encapsulation market.

 

Since co-acervation does not subject the core phase to high temperatures, it is the most preferred physico-chemical method for food encapsulation. The physico-chemical process is an inclusion of the physical and chemical means of encapsulation of the core phase with the shell material. The process is advanced than the physical process because it has the capability of producing smaller encapsulated products than the physical process.

 

The microencapsultion sub-segment by technology is projected to account for the largest market share of the food encapsulation market over the forecast period.

 

Microencapsulation is used to provide an improved quality of ingredients in food products. This technology is used for protecting the core ingredients from interacting with other ingredients while processing the food products and for protecting them from the external environment. Microencapsulation covers up the unwanted taste of nutrients, such as minerals, to enable the production of nutrient-fortified foods with necessary sensory properties.

 

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North America estimated to dominate the global food encapsulation market over the forecast period.

 

North America dominated the food encapsulation market due to the presence of a large number of players in the region and the growing consumer awareness and demand for functional food products, North America is projected to dominate the food encapsulation market through 2026. Demand for encapsulation is also driven in the region due to its growing use in the development of several products such as functional and fortified food products, packaged products, and nutraceutical products. Most of the key market players have a presence in the region.

 

The key players in this market include Cargill, Incorporated, BASF SE, DuPont, FrieslandCampina, DSM, Kerry, and Ingredion. These players in this market are focusing on increasing their presence through agreements and collaborations. These companies have a strong presence in North America, Asia Pacific and Europe. They also have manufacturing facilities along with strong distribution networks across these regions.

Latest Regulatory Trends Impacting the Food Encapsulation Market

The report "Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid Encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2026", The global food encapsulation market is estimated to be valued at USD 10.6 billion in 2021. It is projected to reach USD 15.6 billion by 2026, recording a CAGR of 8.0% during the forecast period. Encapsulation is majorly done to produce particles that can control mass transport behavior. The diffusion of the material is prevented by the shell material used in encapsulation. Encapsulants act as the wall material and protect the core that consists of a sensitive bioactive agent, from water, oxygen, and light, to avoid any reaction on the core phase. The materials used for the encapsulation of food bioactive agents must be of food-grade because they are incorporated into foods.

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Polysaccharides are considered appropriate shell material because of their enormous molecular structure.

Polysaccharides are easily chemically modifiable and provide numerous textures and viscosities. Because of their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the appropriate building blocks for delivery systems. Owing to this, they are widely used as inexpensive and safe shell materials for encapsulation. There are numerous types of polysaccharides available in the market for the encapsulation process.

Atomization is preferred over other physical methods because of its large-scale production ability

The atomization process of encapsulation is the suspension of small droplets of the core phase and shell material in the gas phase with the help of spray chillers, spray dryers, spinning disks, and many similar equipment types. The atomization process is a widely used process for the encapsulation of food ingredients. The atomization process is preferred over other processes because of some major advantages offered, which include the possibility of employing a wide variety of encapsulating agents; availability of large equipment; simplicity of equipment; the ability of large-scale production; larger efficiency; and lower transport, storage, and process costs. The major disadvantage of this process is that the materials produced are non-uniform in size.

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Hybrid encapsulation is projected to record the highest CAGR during the forecast period

Hybrid encapsulation technology of bioactive agents is a developing field capable of developing functional food products. Health-promoting food ingredients, such as vitamins, essential oils, antioxidants, antimicrobials, and flavors, can be delivered successfully in functional food products by doing hybrid encapsulation, which helps in enhancing the stability and bioactivity for targeting health benefits. Hybrid encapsulation is used in numerous applications, such as hybrid encapsulation of essential oils & nutrients, antimicrobials, probiotics, and antioxidants. Hybrid encapsulates are formed by emulsification of an aqueous solution of starch, an oil phase containing the active core. The emulsion is obtained and mixed with a core-shell capsule suspension. The spray drying process is performed on the resulting mixture, and hybrid encapsulates are obtained.

Key players in this market include Cargill, Incorporated (US), BASF SE (Germany), DuPont (US), DSM (Netherlands), FrieslandCampina (Netherlands), Kerry (Ireland), Ingredion (Switzerland), International Flavors & Fragrances Inc. IFF (US), Symrise (Germany), Sensient Technologies Corporation (US), Blachem Inc. (US), Firmenich SA (Switzerland), Vitablend (Netherlands), Advanced Bionutrition Corp (US), Encpasys LLC (US), Clextral (France), Sphera Encapsulation (Italy), Aveka (US), Lycored (Israel), and Tastetech (US).

Growth Opportunities in the Food Encapsulation Market

The report "Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid Encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2026", The market for food encapsulation is estimated at USD 10.6 Billion in 2021; it is projected to grow at a CAGR of 8.0% to reach USD 15.6 Billion by 2026.

The development of retail channels in the form of supermarkets, hypermarkets, and convenience stores has encouraged the growth of the food encapsulation market. These large food chains are the major outlets for functional food products due to the increase in the trend of on-the-go consumption. This trend is projected to drive the growth of the food encapsulation market to make these products more stable. Different bioactive compounds, such as omega-3 and omega-6 fatty acids, vitamins, phenolic compounds, and carotenoids, are now widely used to develop products with numerous functional properties to meet the increasing consumer demands. However, such compounds are highly unstable under certain conditions of light, temperature, pH, and oxygen. Therefore, microencapsulating such compounds is a mode of protecting them from harsh conditions during food processing. Several food constituents that are widely encapsulated include different flavoring agents, lipids, antioxidants, essential oils, pigments, probiotic bacteria, and vitamins. The need for complex properties for fortification in food products is expected to increase over the next few years. Some of these complex properties are delayed-release, stability, thermal protection, extended shelf-life, and suitable sensory profile, which would be challenging to achieve without encapsulation technology.

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Polysacharides sub-segment in by shell material segment is estimated to account for the largest share in the food encapsulation market.

The polysaccharides segment accounted for the largest market for shell material segement and is projected to follow the same trend through 2026. Owing to their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the most-suitable building blocks for delivery systems. They are preferred to synthetic polymers because they are safe, inert, biocompatible, non-toxic, biodegradable, eco-friendly, low in cost, and abundantly available in nature.

In by method segment, the physico-chemical sub-segment is projected to account for the fastest market growth in the food encapsulation market.

Since co-acervation does not subject the core phase to high temperatures, it is the most preferred physico-chemical method for food encapsulation. The physico-chemical process is an inclusion of the physical and chemical means of encapsulation of the core phase with the shell material. The process is advanced than the physical process because it has the capability of producing smaller encapsulated products than the physical process.

The microencapsultion sub-segment by technology is projected to account for the largest market share of the food encapsulation market over the forecast period.

Microencapsulation is used to provide an improved quality of ingredients in food products. This technology is used for protecting the core ingredients from interacting with other ingredients while processing the food products and for protecting them from the external environment. Microencapsulation covers up the unwanted taste of nutrients, such as minerals, to enable the production of nutrient-fortified foods with necessary sensory properties.

The dietary supplements sub-segment by application segment is projected to account for the fastest growth in the food encapsulation market over the forecast period.

Dietary supplements contain active ingredients such as amino acids, vitamins, essential fatty acids, minerals, and probiotics, which help improve the functioning of the human body by providing all the essential compounds that are not sufficiently received from a regular diet. They are available in various formats, including capsules, pills, liquids, and tablets. Due to these advantages the use of encapsulation technology is increasing in the sector.

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North America is estimated to dominate the global food encapsulation market over the forecast period.

North America dominated the food encapsulation market due to the presence of a large number of players in the region and the growing consumer awareness and demand for functional food products, North America is projected to dominate the food encapsulation market through 2026. Demand for encapsulation is also driven in the region due to its growing use in the development of several products such as functional and fortified food products, packaged products, and nutraceutical products. Most of the key market players have a presence in the region.

Key Market Players:

The key players in this market include Cargill, Incorporated, BASF SE, DuPont, FrieslandCampina, DSM, Kerry, and Ingredion. These players in this market are focusing on increasing their presence through agreements and collaborations. These companies have a strong presence in North America, Asia Pacific and Europe. They also have manufacturing facilities along with strong distribution networks across these regions.

Food Encapsulation Market Projected to Garner Significant Revenues by 2026

The report "Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid Encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2026", The global food encapsulation market is estimated to be valued at USD 10.6 billion in 2021. It is projected to reach USD 15.6 billion by 2026, recording a CAGR of 8.0% during the forecast period. Encapsulation is majorly done to produce particles that can control mass transport behavior. The diffusion of the material is prevented by the shell material used in encapsulation. Encapsulants act as the wall material and protect the core that consists of a sensitive bioactive agent, from water, oxygen, and light, to avoid any reaction on the core phase. The materials used for the encapsulation of food bioactive agents must be of food-grade because they are incorporated into foods.

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Polysaccharides are considered appropriate shell material because of their enormous molecular structure.

Polysaccharides are easily chemically modifiable and provide numerous textures and viscosities. Because of their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the appropriate building blocks for delivery systems. Owing to this, they are widely used as inexpensive and safe shell materials for encapsulation. There are numerous types of polysaccharides available in the market for the encapsulation process.

Atomization is preferred over other physical methods because of its large-scale production ability

The atomization process of encapsulation is the suspension of small droplets of the core phase and shell material in the gas phase with the help of spray chillers, spray dryers, spinning disks, and many similar equipment types. The atomization process is a widely used process for the encapsulation of food ingredients. The atomization process is preferred over other processes because of some major advantages offered, which include the possibility of employing a wide variety of encapsulating agents; availability of large equipment; simplicity of equipment; the ability of large-scale production; larger efficiency; and lower transport, storage, and process costs. The major disadvantage of this process is that the materials produced are non-uniform in size.

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Hybrid encapsulation is projected to record the highest CAGR during the forecast period

Hybrid encapsulation technology of bioactive agents is a developing field capable of developing functional food products. Health-promoting food ingredients, such as vitamins, essential oils, antioxidants, antimicrobials, and flavors, can be delivered successfully in functional food products by doing hybrid encapsulation, which helps in enhancing the stability and bioactivity for targeting health benefits. Hybrid encapsulation is used in numerous applications, such as hybrid encapsulation of essential oils & nutrients, antimicrobials, probiotics, and antioxidants. Hybrid encapsulates are formed by emulsification of an aqueous solution of starch, an oil phase containing the active core. The emulsion is obtained and mixed with a core-shell capsule suspension. The spray drying process is performed on the resulting mixture, and hybrid encapsulates are obtained.

Key players in this market include Cargill, Incorporated (US), BASF SE (Germany), DuPont (US), DSM (Netherlands), FrieslandCampina (Netherlands), Kerry (Ireland), Ingredion (Switzerland), International Flavors & Fragrances Inc. IFF (US), Symrise (Germany), Sensient Technologies Corporation (US), Blachem Inc. (US), Firmenich SA (Switzerland), Vitablend (Netherlands), Advanced Bionutrition Corp (US), Encpasys LLC (US), Clextral (France), Sphera Encapsulation (Italy), Aveka (US), Lycored (Israel), and Tastetech (US).

Food Encapsulation Market to Showcase Continued Growth in the Coming Years

The report "Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid Encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2026", published by MarketsandMarkets™. The global food encapsulation market is estimated to be valued at USD 10.6 billion in 2021. It is projected to reach USD 15.6 billion by 2026, recording a CAGR of 8.0% during the forecast period. Encapsulation is majorly done to produce particles that can control mass transport behavior. The diffusion of the material is prevented by the shell material used in encapsulation. Encapsulants act as the wall material and protect the core that consists of a sensitive bioactive agent, from water, oxygen, and light, to avoid any reaction on the core phase. The materials used for the encapsulation of food bioactive agents must be of food-grade because they are incorporated into foods.

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Polysaccharides are considered appropriate shell material because of their enormous molecular structure.

Polysaccharides are easily chemically modifiable and provide numerous textures and viscosities. Because of their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the appropriate building blocks for delivery systems. Owing to this, they are widely used as inexpensive and safe shell materials for encapsulation. There are numerous types of polysaccharides available in the market for the encapsulation process.

Atomization is preferred over other physical methods because of its large-scale production ability

The atomization process of encapsulation is the suspension of small droplets of the core phase and shell material in the gas phase with the help of spray chillers, spray dryers, spinning disks, and many similar equipment types. The atomization process is a widely used process for the encapsulation of food ingredients. The atomization process is preferred over other processes because of some major advantages offered, which include the possibility of employing a wide variety of encapsulating agents; availability of large equipment; simplicity of equipment; the ability of large-scale production; larger efficiency; and lower transport, storage, and process costs. The major disadvantage of this process is that the materials produced are non-uniform in size.

Hybrid encapsulation is projected to record the highest CAGR during the forecast period

Hybrid encapsulation technology of bioactive agents is a developing field capable of developing functional food products. Health-promoting food ingredients, such as vitamins, essential oils, antioxidants, antimicrobials, and flavors, can be delivered successfully in functional food products by doing hybrid encapsulation, which helps in enhancing the stability and bioactivity for targeting health benefits. Hybrid encapsulation is used in numerous applications, such as hybrid encapsulation of essential oils & nutrients, antimicrobials, probiotics, and antioxidants. Hybrid encapsulates are formed by emulsification of an aqueous solution of starch, an oil phase containing the active core. The emulsion is obtained and mixed with a core-shell capsule suspension. The spray drying process is performed on the resulting mixture, and hybrid encapsulates are obtained.

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Key Players:

Key players in this market include Cargill, Incorporated (US), BASF SE (Germany), DuPont (US), DSM (Netherlands), FrieslandCampina (Netherlands), Kerry (Ireland), Ingredion (Switzerland), International Flavors & Fragrances Inc. IFF (US), Symrise (Germany), Sensient Technologies Corporation (US), Blachem Inc. (US), Firmenich SA (Switzerland), Vitablend (Netherlands), Advanced Bionutrition Corp (US), Encpasys LLC (US), Clextral (France), Sphera Encapsulation (Italy), Aveka (US), Lycored (Israel), and Tastetech (US).

Food Encapsulation Market to Record Steady Growth by 2025

The global food encapsulation market is estimated to account for USD 9.9 billion in 2020 and is projected to reach USD 14.1 billion by 2025, recording a CAGR of 7.5% during the forecast period. The market is primarily driven by the increasing use of encapsulated flavors in the food and beverage industry and the rising adoption of microencapsulation for functional ingredients.

The polysaccharides segment accounted for the largest share in the North American food encapsulation market in 2019.

The polysaccharides segment accounted for the largest market for shell material in 2018 and is projected to follow the same trend through 2025. Owing to their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the most-suitable building blocks for delivery systems. On the other hand, the market for the emulsifiers is projected to be the fastest-growing, owing to its ability to provide improved solubility and bioavailability.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=68

The demand for encapsulated vitamins and minerals to remain high during the forecast period.

Vitamins are functional ingredients that are used in food, owing to their specific nutritional properties for varied human body parts. Thus, targeted and controlled release of vitamins often becomes important when added as a food ingredient. Thus, encapsulation is majorly adopted for vitamins for its targeted effect. Also, flavor manufacturers have been adopting this technology at a rapid speed, and hence, the vitamins segment was closely followed by flavors in terms of dominance in the global market.

The physical method of encapsulation is estimated to dominate the market globally for the food industry in 2020.

Food encapsulation demand is targeted by a few ingredient manufacturing companies. With the use of advanced technology, the price of the ingredient rises, and hence, manufacturers prefer low cost-efficient encapsulation methods. Thus, the physical methods are the most in-demand for the encapsulation of food ingredients.

The food encapsulation market in the Asia Pacific region is projected to grow at the highest CAGR from 2019 to 2026.

Factors driving the growth of the Asia Pacific market include the increasing adoption of encapsulated flavors and colors in the beverage and premium food industry. With the rising awareness about the benefits of functional food and dietary supplements among consumers and rising disposable income, consumers have been willing to pay a premium price for value-added products. Thus, manufacturers have been grabbing this opportunity in countries such as China and India to expand their business in the encapsulation market. Also, small enterprises have been delivering generic encapsulated products in the market at competitive prices, which has been further boosting awareness.

Request for Customization: https://www.marketsandmarkets.com/requestCustomizationNew.asp?id=68

Many domestic and global players provide food encapsulation of various ingredients across the world. Few players offer encapsulated ingredients, while few companies offer encapsulation as an extended service for their clients. Major players have their presence in the North American and European countries. Key players operating in this market include FrieslandCampina (Netherlands), DSM (Netherlands), Ingredion Incorporated (US), Kerry Group (Ireland), Cargill (US), Lycored Group (Israel), Balchem Corporation (US), Firmenich Incorporated (Switzerland), BASF SE (Germany), International Flavors and Fragrances Inc. (US), DuPont (US), Symrise AG (Germany), Sensient Technologies Corporation (US), Aveka Group (US), Advanced Bionutrition Corp (US), Encapsys (US), Tastetech Encapsulation Solutions (UK), Sphera Encapsulation (Italy), Clextral (France), and Vitasquare (Netherlands).

Recent Developments:

• In July 2019, DSM (Netherlands) entered into a joint venture with Evonik (Germany) to produce encapsulated omega-3 fatty acids, reducing the pressure on fish stocks, and supporting the aquaculture industry.
• In May 2017, Lycored (Israel) entered into a joint venture with a biotechnology company, Algatechnologies (Israel), to distribute Algatech's AstaPure in the form of beadlets, which will help in increasing the brand's commercial reach for this product range in the North American market.
• In January 2017, DSM (Netherlands) launched a new product, MEG-3, with new encapsulation technology.

Food Encapsulation Market to Record Steady Growth by 2025

 The global food encapsulation market is estimated to account for USD 9.9 billion in 2020 and is projected to reach USD 14.1 billion by 2025, recording a CAGR of 7.5% during the forecast period. The market is primarily driven by the increasing use of encapsulated flavors in the food and beverage industry and the rising adoption of microencapsulation for functional ingredients.

The polysaccharides segment accounted for the largest share in the North American food encapsulation market in 2019.

The polysaccharides segment accounted for the largest market for shell material in 2018 and is projected to follow the same trend through 2025. Owing to their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the most-suitable building blocks for delivery systems. On the other hand, the market for the emulsifiers is projected to be the fastest-growing, owing to its ability to provide improved solubility and bioavailability.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=68

The demand for encapsulated vitamins and minerals to remain high during the forecast period.

Vitamins are functional ingredients that are used in food, owing to their specific nutritional properties for varied human body parts. Thus, targeted and controlled release of vitamins often becomes important when added as a food ingredient. Thus, encapsulation is majorly adopted for vitamins for its targeted effect. Also, flavor manufacturers have been adopting this technology at a rapid speed, and hence, the vitamins segment was closely followed by flavors in terms of dominance in the global market.

The physical method of encapsulation is estimated to dominate the market globally for the food industry in 2020.

Food encapsulation demand is targeted by a few ingredient manufacturing companies. With the use of advanced technology, the price of the ingredient rises, and hence, manufacturers prefer low cost-efficient encapsulation methods. Thus, the physical methods are the most in-demand for the encapsulation of food ingredients.

The food encapsulation market in the Asia Pacific region is projected to grow at the highest CAGR from 2019 to 2026.

Factors driving the growth of the Asia Pacific market include the increasing adoption of encapsulated flavors and colors in the beverage and premium food industry. With the rising awareness about the benefits of functional food and dietary supplements among consumers and rising disposable income, consumers have been willing to pay a premium price for value-added products. Thus, manufacturers have been grabbing this opportunity in countries such as China and India to expand their business in the encapsulation market. Also, small enterprises have been delivering generic encapsulated products in the market at competitive prices, which has been further boosting awareness.

Request for Customization: https://www.marketsandmarkets.com/requestCustomizationNew.asp?id=68

Many domestic and global players provide food encapsulation of various ingredients across the world. Few players offer encapsulated ingredients, while few companies offer encapsulation as an extended service for their clients. Major players have their presence in the North American and European countries. Key players operating in this market include FrieslandCampina (Netherlands), DSM (Netherlands), Ingredion Incorporated (US), Kerry Group (Ireland), Cargill (US), Lycored Group (Israel), Balchem Corporation (US), Firmenich Incorporated (Switzerland), BASF SE (Germany), International Flavors and Fragrances Inc. (US), DuPont (US), Symrise AG (Germany), Sensient Technologies Corporation (US), Aveka Group (US), Advanced Bionutrition Corp (US), Encapsys (US), Tastetech Encapsulation Solutions (UK), Sphera Encapsulation (Italy), Clextral (France), and Vitasquare (Netherlands).

Recent Developments:

• In July 2019, DSM (Netherlands) entered into a joint venture with Evonik (Germany) to produce encapsulated omega-3 fatty acids, reducing the pressure on fish stocks, and supporting the aquaculture industry.
• In May 2017, Lycored (Israel) entered into a joint venture with a biotechnology company, Algatechnologies (Israel), to distribute Algatech's AstaPure in the form of beadlets, which will help in increasing the brand's commercial reach for this product range in the North American market.
• In January 2017, DSM (Netherlands) launched a new product, MEG-3, with new encapsulation technology.

Food Encapsulation Market to Record Steady Growth by 2025

 The global food encapsulation market is estimated to account for USD 9.9 billion in 2020 and is projected to reach USD 14.1 billion by 2025, recording a CAGR of 7.5% during the forecast period. The market is primarily driven by the increasing use of encapsulated flavors in the food and beverage industry and the rising adoption of microencapsulation for functional ingredients.

The polysaccharides segment accounted for the largest share in the North American food encapsulation market in 2019.

The polysaccharides segment accounted for the largest market for shell material in 2018 and is projected to follow the same trend through 2025. Owing to their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the most-suitable building blocks for delivery systems. On the other hand, the market for the emulsifiers is projected to be the fastest-growing, owing to its ability to provide improved solubility and bioavailability.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=68

The demand for encapsulated vitamins and minerals to remain high during the forecast period.

Vitamins are functional ingredients that are used in food, owing to their specific nutritional properties for varied human body parts. Thus, targeted and controlled release of vitamins often becomes important when added as a food ingredient. Thus, encapsulation is majorly adopted for vitamins for its targeted effect. Also, flavor manufacturers have been adopting this technology at a rapid speed, and hence, the vitamins segment was closely followed by flavors in terms of dominance in the global market.

The physical method of encapsulation is estimated to dominate the market globally for the food industry in 2020.

Food encapsulation demand is targeted by a few ingredient manufacturing companies. With the use of advanced technology, the price of the ingredient rises, and hence, manufacturers prefer low cost-efficient encapsulation methods. Thus, the physical methods are the most in-demand for the encapsulation of food ingredients.

The food encapsulation market in the Asia Pacific region is projected to grow at the highest CAGR from 2019 to 2026.

Factors driving the growth of the Asia Pacific market include the increasing adoption of encapsulated flavors and colors in the beverage and premium food industry. With the rising awareness about the benefits of functional food and dietary supplements among consumers and rising disposable income, consumers have been willing to pay a premium price for value-added products. Thus, manufacturers have been grabbing this opportunity in countries such as China and India to expand their business in the encapsulation market. Also, small enterprises have been delivering generic encapsulated products in the market at competitive prices, which has been further boosting awareness.

Request for Customization: https://www.marketsandmarkets.com/requestCustomizationNew.asp?id=68

Many domestic and global players provide food encapsulation of various ingredients across the world. Few players offer encapsulated ingredients, while few companies offer encapsulation as an extended service for their clients. Major players have their presence in the North American and European countries. Key players operating in this market include FrieslandCampina (Netherlands), DSM (Netherlands), Ingredion Incorporated (US), Kerry Group (Ireland), Cargill (US), Lycored Group (Israel), Balchem Corporation (US), Firmenich Incorporated (Switzerland), BASF SE (Germany), International Flavors and Fragrances Inc. (US), DuPont (US), Symrise AG (Germany), Sensient Technologies Corporation (US), Aveka Group (US), Advanced Bionutrition Corp (US), Encapsys (US), Tastetech Encapsulation Solutions (UK), Sphera Encapsulation (Italy), Clextral (France), and Vitasquare (Netherlands).

Recent Developments:

• In July 2019, DSM (Netherlands) entered into a joint venture with Evonik (Germany) to produce encapsulated omega-3 fatty acids, reducing the pressure on fish stocks, and supporting the aquaculture industry.
• In May 2017, Lycored (Israel) entered into a joint venture with a biotechnology company, Algatechnologies (Israel), to distribute Algatech's AstaPure in the form of beadlets, which will help in increasing the brand's commercial reach for this product range in the North American market.
• In January 2017, DSM (Netherlands) launched a new product, MEG-3, with new encapsulation technology.

Food Encapsulation Market to Record Steady Growth by 2025

The global food encapsulation market is estimated to account for USD 9.9 billion in 2020 and is projected to reach USD 14.1 billion by 2025, recording a CAGR of 7.5% during the forecast period. The market is primarily driven by the increasing use of encapsulated flavors in the food and beverage industry and the rising adoption of microencapsulation for functional ingredients.

The polysaccharides segment accounted for the largest share in the North American food encapsulation market in 2019.

The polysaccharides segment accounted for the largest market for shell material in 2018 and is projected to follow the same trend through 2025. Owing to their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the most-suitable building blocks for delivery systems. On the other hand, the market for the emulsifiers is projected to be the fastest-growing, owing to its ability to provide improved solubility and bioavailability.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=68

The demand for encapsulated vitamins and minerals to remain high during the forecast period.

Vitamins are functional ingredients that are used in food, owing to their specific nutritional properties for varied human body parts. Thus, targeted and controlled release of vitamins often becomes important when added as a food ingredient. Thus, encapsulation is majorly adopted for vitamins for its targeted effect. Also, flavor manufacturers have been adopting this technology at a rapid speed, and hence, the vitamins segment was closely followed by flavors in terms of dominance in the global market.

The physical method of encapsulation is estimated to dominate the market globally for the food industry in 2020.

Food encapsulation demand is targeted by a few ingredient manufacturing companies. With the use of advanced technology, the price of the ingredient rises, and hence, manufacturers prefer low cost-efficient encapsulation methods. Thus, the physical methods are the most in-demand for the encapsulation of food ingredients.

The food encapsulation market in the Asia Pacific region is projected to grow at the highest CAGR from 2019 to 2026.

Factors driving the growth of the Asia Pacific market include the increasing adoption of encapsulated flavors and colors in the beverage and premium food industry. With the rising awareness about the benefits of functional food and dietary supplements among consumers and rising disposable income, consumers have been willing to pay a premium price for value-added products. Thus, manufacturers have been grabbing this opportunity in countries such as China and India to expand their business in the encapsulation market. Also, small enterprises have been delivering generic encapsulated products in the market at competitive prices, which has been further boosting awareness.

Request for Customization: https://www.marketsandmarkets.com/requestCustomizationNew.asp?id=68

Many domestic and global players provide food encapsulation of various ingredients across the world. Few players offer encapsulated ingredients, while few companies offer encapsulation as an extended service for their clients. Major players have their presence in the North American and European countries. Key players operating in this market include FrieslandCampina (Netherlands), DSM (Netherlands), Ingredion Incorporated (US), Kerry Group (Ireland), Cargill (US), Lycored Group (Israel), Balchem Corporation (US), Firmenich Incorporated (Switzerland), BASF SE (Germany), International Flavors and Fragrances Inc. (US), DuPont (US), Symrise AG (Germany), Sensient Technologies Corporation (US), Aveka Group (US), Advanced Bionutrition Corp (US), Encapsys (US), Tastetech Encapsulation Solutions (UK), Sphera Encapsulation (Italy), Clextral (France), and Vitasquare (Netherlands).

Recent Developments:

• In July 2019, DSM (Netherlands) entered into a joint venture with Evonik (Germany) to produce encapsulated omega-3 fatty acids, reducing the pressure on fish stocks, and supporting the aquaculture industry.
• In May 2017, Lycored (Israel) entered into a joint venture with a biotechnology company, Algatechnologies (Israel), to distribute Algatech's AstaPure in the form of beadlets, which will help in increasing the brand's commercial reach for this product range in the North American market.
• In January 2017, DSM (Netherlands) launched a new product, MEG-3, with new encapsulation technology.

Food Encapsulation Market to Record Steady Growth by 2025

The global food encapsulation market is estimated to account for USD 9.9 billion in 2020 and is projected to reach USD 14.1 billion by 2025, recording a CAGR of 7.5% during the forecast period. The market is primarily driven by the increasing use of encapsulated flavors in the food and beverage industry and the rising adoption of microencapsulation for functional ingredients.

The polysaccharides segment accounted for the largest share in the North American food encapsulation market in 2019.

The polysaccharides segment accounted for the largest market for shell material in 2018 and is projected to follow the same trend through 2025. Owing to their enormous molecular structure and ability to entrap bioactives, polysaccharides are considered the most-suitable building blocks for delivery systems. On the other hand, the market for the emulsifiers is projected to be the fastest-growing, owing to its ability to provide improved solubility and bioavailability.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=68

The demand for encapsulated vitamins and minerals to remain high during the forecast period.

Vitamins are functional ingredients that are used in food, owing to their specific nutritional properties for varied human body parts. Thus, targeted and controlled release of vitamins often becomes important when added as a food ingredient. Thus, encapsulation is majorly adopted for vitamins for its targeted effect. Also, flavor manufacturers have been adopting this technology at a rapid speed, and hence, the vitamins segment was closely followed by flavors in terms of dominance in the global market.

The physical method of encapsulation is estimated to dominate the market globally for the food industry in 2020.

Food encapsulation demand is targeted by a few ingredient manufacturing companies. With the use of advanced technology, the price of the ingredient rises, and hence, manufacturers prefer low cost-efficient encapsulation methods. Thus, the physical methods are the most in-demand for the encapsulation of food ingredients.

The food encapsulation market in the Asia Pacific region is projected to grow at the highest CAGR from 2019 to 2026.

Factors driving the growth of the Asia Pacific market include the increasing adoption of encapsulated flavors and colors in the beverage and premium food industry. With the rising awareness about the benefits of functional food and dietary supplements among consumers and rising disposable income, consumers have been willing to pay a premium price for value-added products. Thus, manufacturers have been grabbing this opportunity in countries such as China and India to expand their business in the encapsulation market. Also, small enterprises have been delivering generic encapsulated products in the market at competitive prices, which has been further boosting awareness.

Request for Customization: https://www.marketsandmarkets.com/requestCustomizationNew.asp?id=68

Many domestic and global players provide food encapsulation of various ingredients across the world. Few players offer encapsulated ingredients, while few companies offer encapsulation as an extended service for their clients. Major players have their presence in the North American and European countries. Key players operating in this market include FrieslandCampina (Netherlands), DSM (Netherlands), Ingredion Incorporated (US), Kerry Group (Ireland), Cargill (US), Lycored Group (Israel), Balchem Corporation (US), Firmenich Incorporated (Switzerland), BASF SE (Germany), International Flavors and Fragrances Inc. (US), DuPont (US), Symrise AG (Germany), Sensient Technologies Corporation (US), Aveka Group (US), Advanced Bionutrition Corp (US), Encapsys (US), Tastetech Encapsulation Solutions (UK), Sphera Encapsulation (Italy), Clextral (France), and Vitasquare (Netherlands).

Recent Developments:

• In July 2019, DSM (Netherlands) entered into a joint venture with Evonik (Germany) to produce encapsulated omega-3 fatty acids, reducing the pressure on fish stocks, and supporting the aquaculture industry.
• In May 2017, Lycored (Israel) entered into a joint venture with a biotechnology company, Algatechnologies (Israel), to distribute Algatech's AstaPure in the form of beadlets, which will help in increasing the brand's commercial reach for this product range in the North American market.
• In January 2017, DSM (Netherlands) launched a new product, MEG-3, with new encapsulation technology.