全球食品封装市场规模：依核心材料、按方法、外壳材料、按技术、按应用、按地区、范围和预测

食品封装市场规模及预测

2023 年食品封装市场规模为 122.5 亿美元，预计 2024 年至 2031 年复合年增长率为 7.5%，到 2031 年将达到 225 亿美元。食品封装市场是指将食品成分、添加剂和调味品封装在保护性基质或外壳内以提高稳定性、控制释放和改善标靶递送的全球产业领域。封装技术因其能够解决与成分稳定性、生物利用度和风味掩蔽相关的挑战而受到食品业的广泛关注，从而延长保质期并改善消费者体验。

世界食品封装市场动态

塑造食品封装市场的主要市场动态

主要市场驱动因子

延长有效期限：

封装技术可以控制物质的释放并延长食品的保质期。封装可保护活性成分免受外部条件的影响，确保在食用前保留风味、营养成分和颜色，最大限度地减少浪费并提高製造商的成本效率，使其成为市场领导者并促进成长。

改善口味和营养价值：

封装有助于隐藏某些营养成分（例如维生素、omega-3 脂肪酸和矿物质）的味道和气味，使功能性食品更具吸引力并推动市场发展。这种方法可以在不牺牲味道或外观的情况下强化食品，满足消费者对健康饮食选择的需求。

食品加工创新：

食品封装市场依赖技术创新，开发创新方法将各种成分包含在各种食品基质中。该技术能够创造独特的产品，例如缓释香水和保健品，提高消费者的兴趣并扩大市场前景。

消费者对清洁标籤的需求：

封装技术允许使用天然防腐剂和香料，支持消费者对清洁标籤产品日益增长的偏好。此策略满足了消费者对具有可识别基本成分的最低限度加工产品的需求，提高了注重健康的客户的信任和忠诚度。

主要问题

技术成本高：

开发和实施封装技术需要先进的材料和先进的製造工艺，而成本高昂。高成本是中小企业 (SME) 的主要障碍，限制了行业的创新和采用。

扩大复杂性：

将封装流程从实验室转移到商业规模为食品封装市场带来了相当大的障碍。在扩大规模期间确保一致性、效率和品质控制非常困难，并且需要大量的技术专业知识和费用，从而减缓了市场扩张。

稳定性和相容性问题：

pH值、温度和食品成分都会影响胶囊成分的释放机制，进而危及产品品质和功效。应对这些挑战需要持续的研究和创新，这两者都是资源密集的，并且构成了巨大的市场障碍。

主要趋势：

奈米科技的整合：

奈米技术在封装技术中的应用正变得越来越流行。此方法可以更精确地控制活性物质的释放机制，并提高营养物质和调味料的生物利用度和功效。奈米技术能够製造奈米封装成分，并有望带来更有效率的输送系统和新颖的烹饪产品。

目标发布系统：

先进的封装技术正在致力于开发靶向释放系统，可以将活性成分输送到胃肠道内的正确时间和地点。这种精确度提高了功能性食品和营养保健品的功效，使消费者能够获得个人化的健康益处。

专注于永续发展：

永续性议题正在影响食品封装产业，尤其是可生物降解和可再生封装化学品。为了满足消费者对永续製造方法的需求，製造商正在考虑使用环保材料和程序来减少对环境的影响。这一趋势将推动农产品和其他可再生资源製成的封装材料的创新，促进食品产业的循环经济。

目录

第1章 食品封装的全球市场:简介

• 市场概要
• 调查范围
• 前提条件

第2章 摘要整理

第3章 VERIFIED MARKET RESEARCH的调查手法

• 资料探勘
• 验证
• 一次采访
• 资料来源一览

第4章 全球食品封装市场展望

• 概要
• 市场动态
  • 促进因素
  • 阻碍因素
  • 机会
• 波特的五力分析
• 价值链分析

第5章 食品封装的全球市场:各核心材料

• 概要
• 维生素和矿物质
• 酶
• 有机酸
• 益生菌
• 甜味剂
• 营养脂质
• 益生元
• 防腐剂
• 着色剂
• 胺基酸
• 香水
• 蛋白质
• 其他

第6章 食品封装的全球市场:各方法

• 概要
• 物理的方法
• 化学的方法
• 物理化学的方法

第7章 食品封装的全球市场:外壳材料

• 概要
• 多糖类
• 脂质
• 蛋白质
• 乳化剂

第8章 食品封装的全球市场:各技术

• 概要
• 奈米封装技术
• 微胶囊化
• 混合·封装

第9章 食品封装的全球市场:各用途

• 概要
• 机能性食品
• 营养补充品
• 烘焙产品
• 糖果零食类
• 饮料
• 冷冻食品
• 乳製品

第10章 食品封装的全球市场:各地区

• 概要
• 北美
  • 美国
  • 加拿大
  • 墨西哥
• 欧洲
  • 德国
  • 英国
  • 法国
  • 其他欧洲
• 亚太地区
  • 中国
  • 日本
  • 印度
  • 其他亚太地区
• 全球其他地区
  • 南美
  • 中东·非洲

第11章 食品封装的全球市场:竞争情形

• 概要
• 各公司的市场排行榜
• 主要的开发策略

第12章 企业简介

• DuPont Nutrition & Health
• Ingredion
• BASF
• Kerry Group
• International Flavors & Fragrances
• DSM
• Sensient Technologies Corporation
• Chr. Hansen
• Roquette
• Archer Daniels Midland Company

第13章 主要发展

• 产品的上市/开发
• 合併和收购
• 事业扩大
• 伙伴关係和合作

第14章 附录

• 相关调查

Food Encapsulation Market Size And Forecast

Food Encapsulation Market size was valued at USD 12.25 Billion in 2023 and is projected to reach USD 22.5 Billion by 2031, growing at a CAGR of 7.5% from 2024 to 2031. The Food Encapsulation Market refers to the global industry segment encompassing the encapsulation of food ingredients, additives, and flavors within a protective matrix or shell to enhance stability, control release, and improve targeted delivery. Encapsulation technologies have garnered significant attention in the food industry due to their ability to address challenges related to ingredient stability, bioavailability, and flavor masking, thereby extending shelf life and enhancing consumer experience.

Global Food Encapsulation Market Dynamics

The key market dynamics that are shaping the Food Encapsulation Market include:

Key Market Drivers

Extended Shelf Life:

Encapsulation technology enables the controlled release of substances, improving the shelf life of food products. Encapsulation protects active ingredients from external conditions, ensuring that flavors, nutrients, and colors are preserved until consumption, minimizing waste and enhancing cost-efficiency for manufacturers, resulting in market growth.

Improved Taste and Nutritional Value:

Encapsulation helps to hide the taste and odor of some nutritional elements, such as vitamins, omega-3 fatty acids, and minerals, making functional foods more appealing and driving the market. This method allows the fortification of foods without sacrificing taste or appearance, answering consumer demand for healthy eating options.

Innovation in Food Processing:

The Food Encapsulation Market relies on innovation, developing innovative ways to include a wide range of ingredients into various food matrices. This technique enables the creation of unique products, such as time-release flavorings or health supplements, which increases consumer interest and expands market prospects.

Consumer Demand for Clean Labels:

Encapsulation techniques support the growing customer preference for clean-label products by allowing the use of natural preservatives and flavors. This strategy addresses the desire for minimally processed goods with identifiable and basic ingredients, creating trust and loyalty among health-conscious customers.

Key Challenges:

High Cost of Technology:

Encapsulation technologies are expensive to develop and implement, requiring advanced materials and sophisticated manufacturing procedures. This high cost is a substantial barrier for small and medium-sized firms (SMEs), limiting industry innovation and uptake.

Complexity in Scaling Up:

Moving encapsulation processes from the laboratory to the commercial scale presents considerable obstacles for the Food Encapsulation Market. Ensuring consistency, efficiency, and quality control during upscaling is difficult and involves significant technical expertise and expenditure, which slows market expansion.

Stability and Compatibility Issues:

Achieving the appropriate stability and compatibility of encapsulated chemicals within food matrices is difficult for the market. pH, temperature, and dietary composition all influence the release mechanisms of encapsulated components, potentially jeopardizing product quality and efficacy. Addressing these difficulties necessitates continual research and innovation, both of which are resource-intensive and pose significant market barriers.

Key Trends:

Nanotechnology Integration:

The use of nanotechnology in encapsulation techniques is becoming increasingly common. This method provides more precise control over the release mechanisms of active substances, increasing the bioavailability and potency of nutrients and flavors. Nanotechnology enables the creation of nano-encapsulated components, which promise more efficient delivery systems and novel culinary items.

Targeted Release Systems:

Advanced encapsulation technologies are working on developing targeted release systems that can deliver active ingredients at the appropriate time and location in the gastrointestinal tract. This accuracy increases the efficacy of functional foods and dietary supplements, allowing consumers to receive individualized health advantages.

Sustainability Focus:

Sustainability concerns are influencing the food encapsulation industry, with a focus on biodegradable and renewable encapsulating chemicals. Manufacturers are looking into eco-friendly materials and procedures to reduce environmental effects in response to consumer demand for sustainable manufacturing practices. This trend is encouraging innovation in encapsulating materials made from agricultural byproducts and other renewable resources, thereby promoting a circular economy in the food business.

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Global Food Encapsulation Market Regional Analysis

Here is a more detailed regional analysis of the Food Encapsulation Market:

North America:

According to Verified Market Research, North America is estimated to dominate the Food Encapsulation Market over the forecast period. North America, particularly the United States, has a strong research and development infrastructure in food technology. This comprises well-equipped laboratories, top-tier universities, and a robust network of food science institutions. Such an atmosphere promotes innovation and developments in encapsulating technologies, hence driving market growth.

Consumers in North America are becoming more health-conscious, seeking foods that provide benefits beyond basic nourishment. The growing demand for functional foods, particularly those supplemented with vitamins, minerals, probiotics, and omega-3 fatty acids, has fueled the development of encapsulation technologies capable of delivering these bioactive substances effectively and tastefully.

Furthermore, North America is home to some of the world's largest and most prominent food and beverage companies, which have the means to invest in cutting-edge technology such as food encapsulation. These companies are continuously looking for ways to gain a competitive advantage through product innovation, which is driving the adoption and development of encapsulation techniques in response to consumer demand for unique and enhanced food items.

Europe:

Europe has some of the most stringent food safety and quality standards in the world. These regulations encourage the use of encapsulation technology to improve the stability, shelf life, and safety of food items. Encapsulation helps to protect the integrity of functional ingredients while also ensuring controlled release, which aligns with European food quality and safety regulations.

Europe is a powerhouse of food technology innovation and research, with various research organizations, universities, and firms dedicated to improving food processing and encapsulation techniques. This considerable emphasis on R&D encourages the development of novel encapsulating materials and technologies, hence pushing market technical breakthroughs.

Furthermore, European consumers are well-informed about health, nutrition, and wellness trends, which drives demand for functional foods that provide specific health benefits such as improved digestion, immunity, and nutrient absorption. Encapsulation technology allows for the incorporation of probiotics, vitamins, minerals, and other bioactive substances into ordinary meals, meeting customer demand for health-promoting goods.

Asia Pacific:

Asia-Pacific is estimated to grow at the highest CAGR in the Food Encapsulation Market. Rapid urbanization in this region is influencing consumer lifestyles and nutritional patterns. Urban consumers are increasingly looking for convenient, processed foods with health advantages, thereby boosting demand for encapsulated food items that can provide improved nutrition, flavor, and shelf life.

The growing middle class in nations like China, India, and Southeast Asia, combined with rising disposable incomes, is driving up demand for premium and fortified foods. This demographic transition is a crucial driver for the Food Encapsulation Market, as customers are ready to spend more on food products that provide additional health benefits.

Furthermore, consumers in Asia Pacific are becoming increasingly aware of and concerned about their health and wellness. This has raised the need for functional foods and dietary supplements enriched with vitamins, minerals, and other health-promoting elements. Encapsulation technology is critical in incorporating these compounds into daily foods while preserving their efficacy and stability.

Global Food Encapsulation Market: Segmentation Analysis

The Global Food Encapsulation Market is segmented based on Core Material, Method, Shell Material, Technology, Application, And Geography.

Food Encapsulation Market, By Core Material

• Vitamins and Minerals
• Enzymes
• Organic Acids
• Probiotics
• Sweeteners
• Nutritional Lipids
• Prebiotics
• Preservatives
• Colors
• Amino Acids
• Flavors
• Proteins
• Others

Based on Core Material, the market is segmented into Vitamins And Minerals, Enzymes, Organic Acids, Probiotics, Sweeteners, Nutritional Lipids, Prebiotics, Preservatives, Colors, Amino Acids, Flavors, Proteins, and Others. The vitamin & mineral segment is estimated to dominate the Food Encapsulation Market due to widespread consumer demand for fortified foods and dietary supplements that promote overall health and wellness. Vitamins and minerals are vital nutrients necessary for a variety of human activities, and encapsulation technology provides their stability, controlled release, and increased bioavailability in food items. As customers become more health-conscious, the demand for products fortified with these vital nutrients increases.

Food Encapsulation Market, By Method

• Physical Method
• Chemical Method
• Physicochemical Method

Based on Method, the market is segmented into Physical Method, Chemical Method, and Physicochemical Method. The physical method dominated the Food Encapsulation Market. Physical methods, such as spray drying, fluid bed coating, and extrusion, are extensively used because they are inexpensive, scalable, and versatile in encapsulating a wide range of food ingredients. These technologies are preferred because they can easily encapsulate flavors, vitamins, minerals, and other bioactive substances without the use of chemicals, making them ideal for developing clean-label goods.

Food Encapsulation Market, By Shell Material

• Polysaccharides
• Lipids
• Proteins
• Emulsifiers

Based on Shell Material, the market is segmented into Polysaccharides, Lipids, Proteins, and Emulsifiers. The polysaccharides segment is estimated to dominate the global market owing to polysaccharides' diverse characteristics, which make them excellent encapsulation agents. Polysaccharides, such as alginate, chitosan, and starch, with good film-forming properties, are generally recognized as safe (GRAS) and are derived from natural sources, meeting customer desire for clean and natural components. Their capacity to produce gels and encapsulate a diverse range of active components, such as flavors, vitamins, and probiotics, while ensuring controlled release is unparalleled.

Food Encapsulation Market, By Technology

• Nanoencapsulation
• Microencapsulation
• Hybrid Encapsulation

Based on Technology, the market is segmented into Nanoencapsulation, Microencapsulation, and Hybrid Encapsulation. The microencapsulation segment is estimated to lead this segment in the forecast period due to the adaptability and effectiveness of microencapsulation in a wide range of culinary applications. The microencapsulation technique enables the insertion of flavors, colors, acids, enzymes, vitamins, and other bioactive chemicals into food items while maintaining perfect control over the release characteristics. It efficiently conceals unpleasant tastes and odors, extends shelf life, and shields sensitive substances from environmental hazards. Microencapsulation has gained popularity due to its long history and widespread use in the food and pharmaceutical industries.

Food Encapsulation Market, By Application

• Functional Foods
• Dietary Supplements
• Bakery Products
• Confectionery Products
• Beverages
• Frozen Products
• Dairy Products

Based on Application, the market is segmented into Functional Foods, Dietary Supplements, Bakery Products, Confectionery Products, Beverages, Frozen Products, and Dairy Products. The dietary supplement application is estimated to exhibit the highest growth in the forecast period in the Food Encapsulation Market owing to increased consumer attention on health and well-being, as well as a growing preference for preventative healthcare practices. Encapsulation technology is critical in the nutritional supplement industry because it provides efficient delivery of vitamins, minerals, omega-3 fatty acids, herbal extracts, and other vital components, thereby increasing bioavailability and assuring regulated release. Furthermore, encapsulation helps to disguise the disagreeable flavors and odors of some nutritious elements, making supplements more appealing to consumers.

Key Players

• The "Food Encapsulation Market" study report will provide valuable insight with an emphasis on the global market. The major players in the market are
• DuPont Nutrition & Health, Ingredion, BASF, Kerry Group, International Flavors & Fragrances, DSM, Sensient Technologies Corporation, Chr. Hansen, Roquette, Archer Daniels Midland Company, Nestle, Unilever, PepsiCo, The Coca-Cola Company, Mondelez International, Mars Incorporated, General Mills, Kellogg Company, Campbell Soup Company, and Kraft Heinz.

Our market analysis also entails a section solely dedicated to such major players wherein our analysts provide an insight into the financial statements of all the major players, along with its product benchmarking and SWOT analysis. The competitive landscape section also includes key development strategies, market share, and market ranking analysis of the above-mentioned players globally.

• Food Encapsulation Market Recent Developments
• In February 2024, Ingredion collaborated with NanoGuardian Foods to develop and commercialize a new chitosan-based encapsulation technology for better bioactive ingredient delivery.
• In February 2024, Kerry announced their "SeaCapture" technology, a plant-based encapsulating solution for omega-3 oils that provides a more environmentally friendly alternative to standard gelatin capsules.
• In February 2024, PepsiCo invested in a firm that was creating an AI-powered platform for optimizing food encapsulation processes, to increase product creation efficiency and consistency.
• In January 2024, DuPont announced a $20 million investment to develop its microencapsulation unit in Madison, Wisconsin. This expansion is intended to fulfil the increasing demand for encapsulated vitamins, minerals, and other functional components.
• In January 2024, ADM finished the acquisition of Flavorchem Corporation, a leading provider of encapsulated flavors and fragrances, to strengthen its position in the food and beverage flavor solutions industry.

TABLE OF CONTENTS

1 INTRODUCTION OF GLOBAL FOOD ENCAPSULATION MARKET

• 1.1 Overview of the Market
• 1.2 Scope of Report
• 1.3 Assumptions

2 EXECUTIVE SUMMARY

3 RESEARCH METHODOLOGY OF VERIFIED MARKET RESEARCH

• 3.1 Data Mining
• 3.2 Validation
• 3.3 Primary Interviews
• 3.4 List of Data Sources

4 GLOBAL FOOD ENCAPSULATION MARKET OUTLOOK

• 4.1 Overview
• 4.2 Market Dynamics
  • 4.2.1 Drivers
  • 4.2.2 Restraints
  • 4.2.3 Opportunities
• 4.3 Porters Five Force Model
• 4.4 Value Chain Analysis

5 GLOBAL FOOD ENCAPSULATION MARKET, BY CORE MATERIAL

• 5.1 Overview
• 5.2 Vitamins and Minerals
• 5.3 Enzymes
• 5.4 Organic Acids
• 5.5 Probiotics
• 5.6 Sweeteners
• 5.7 Nutritional Lipids
• 5.8 Prebiotics
• 5.9 Preservatives
• 5.10 Colors
• 5.11 Amino Acids
• 5.12 Flavors
• 5.13 Proteins
• 5.14 Others

6 GLOBAL FOOD ENCAPSULATION MARKET, BY METHOD

• 6.1 Overview
• 6.2 Physical Method
• 6.3 Chemical Method
• 6.4 Physicochemical Method

7 GLOBAL FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL

• 7.1 Overview
• 7.2 Polysaccharides
• 7.3 Lipids
• 7.4 Proteins
• 7.5 Emulsifiers

8 GLOBAL FOOD ENCAPSULATION MARKET, BY TECHNOLOGY

• 8.1 Overview
• 8.2 Nanoencapsulation
• 8.3 Microencapsulation
• 8.4 Hybrid Encapsulation

9 GLOBAL FOOD ENCAPSULATION MARKET, BY APPLICATION

• 9.1 Overview
• 9.2 Functional Foods
• 9.3 Dietary Supplements
• 9.4 Bakery Products
• 9.5 Confectionery Products
• 9.6 Beverages
• 9.7 Frozen Products
• 9.8 Dairy Products

10 GLOBAL FOOD ENCAPSULATION MARKET, BY GEOGRAPHY

• 10.1 Overview
• 10.2 North America
  • 10.2.1 U.S.
  • 10.2.2 Canada
  • 10.2.3 Mexico
• 10.3 Europe
  • 10.3.1 Germany
  • 10.3.2 U.K.
  • 10.3.3 France
  • 10.3.4 Rest of Europe
• 10.4 Asia Pacific
  • 10.4.1 China
  • 10.4.2 Japan
  • 10.4.3 India
  • 10.4.4 Rest of Asia Pacific
• 10.5 Rest of the World
  • 10.5.1 Latin America
  • 10.5.2 Middle East and Africa

11 GLOBAL FOOD ENCAPSULATION MARKET COMPETITIVE LANDSCAPE

• 11.1 Overview
• 11.2 Company Market Ranking
• 11.3 Key Development Strategies

12 COMPANY PROFILES

• 12.1 DuPont Nutrition & Health
  • 12.1.1 Overview
  • 12.1.2 Financial Performance
  • 12.1.3 Product Outlook
  • 12.1.4 Key Developments
• 12.2 Ingredion
  • 12.2.1 Overview
  • 12.2.2 Financial Performance
  • 12.2.3 Product Outlook
  • 12.2.4 Key Developments
• 12.3 BASF
  • 12.3.1 Overview
  • 12.3.2 Financial Performance
  • 12.3.3 Product Outlook
  • 12.3.4 Key Developments
• 12.4 Kerry Group
  • 12.4.1 Overview
  • 12.4.2 Financial Performance
  • 12.4.3 Product Outlook
  • 12.4.4 Key Developments
• 12.5 International Flavors & Fragrances
  • 12.5.1 Overview
  • 12.5.2 Financial Performance
  • 12.5.3 Product Outlook
  • 12.5.4 Key Developments
• 12.6 DSM
  • 12.6.1 Overview
  • 12.6.2 Financial Performance
  • 12.6.3 Product Outlook
  • 12.6.4 Key Developments
• 12.7 Sensient Technologies Corporation
  • 12.7.1 Overview
  • 12.7.2 Financial Performance
  • 12.7.3 Product Outlook
  • 12.7.4 Key Developments
• 12.8 Chr. Hansen
  • 12.8.1 Overview
  • 12.8.2 Financial Performance
  • 12.8.3 Product Outlook
  • 12.8.4 Key Developments
• 12.9 Roquette
  • 12.9.1 Overview
  • 12.9.2 Financial Performance
  • 12.9.3 Product Outlook
  • 12.9.4 Key Developments
• 12.10 Archer Daniels Midland Company
  • 12.10.1 Overview
  • 12.10.2 Financial Performance
  • 12.10.3 Product Outlook
  • 12.10.4 Key Developments

13 KEY DEVELOPMENTS

• 13.1 Product Launches/Developments
• 13.2 Mergers and Acquisitions
• 13.3 Business Expansions
• 13.4 Partnerships and Collaborations

14 Appendix

• 14.1 Related Research