全球食品封裝市場規模：依核心材料、按方法、外殼材料、按技術、按應用、按地區、範圍和預測

食品封裝市場規模及預測

2023 年食品封裝市場規模為 122.5 億美元，預計 2024 年至 2031 年複合年增長率為 7.5%，到 2031 年將達到 225 億美元。食品封裝市場是指將食品成分、添加劑和調味品封裝在保護性基質或外殼內以提高穩定性、控制釋放和改善標靶遞送的全球產業領域。封裝技術因其能夠解決與成分穩定性、生物利用度和風味掩蔽相關的挑戰而受到食品業的廣泛關注，從而延長保質期並改善消費者體驗。

世界食品封裝市場動態

塑造食品封裝市場的主要市場動態

主要市場驅動因子

延長有效期限：

封裝技術可以控制物質的釋放並延長食品的保質期。封裝可保護活性成分免受外部條件的影響，確保在食用前保留風味、營養成分和顏色，最大限度地減少浪費並提高製造商的成本效率，使其成為市場領導者並促進成長。

改善口味和營養價值：

封裝有助於隱藏某些營養成分（例如維生素、omega-3 脂肪酸和礦物質）的味道和氣味，使功能性食品更具吸引力並推動市場發展。這種方法可以在不犧牲味道或外觀的情況下強化食品，滿足消費者對健康飲食選擇的需求。

食品加工創新：

食品封裝市場依賴技術創新，開發創新方法將各種成分包含在各種食品基質中。該技術能夠創造獨特的產品，例如緩釋香水和保健品，提高消費者的興趣並擴大市場前景。

消費者對清潔標籤的需求：

封裝技術允許使用天然防腐劑和香料，支持消費者對清潔標籤產品日益增長的偏好。此策略滿足了消費者對具有可識別基本成分的最低限度加工產品的需求，提高了注重健康的客戶的信任和忠誠度。

主要問題

技術成本高：

開發和實施封裝技術需要先進的材料和先進的製造工藝，而成本高昂。高成本是中小企業 (SME) 的主要障礙，限制了行業的創新和採用。

擴大複雜性：

將封裝流程從實驗室轉移到商業規模為食品封裝市場帶來了相當大的障礙。在擴大規模期間確保一致性、效率和品質控制非常困難，並且需要大量的技術專業知識和費用，從而減緩了市場擴張。

穩定性和相容性問題：

pH值、溫度和食品成分都會影響膠囊成分的釋放機制，進而危及產品品質和功效。應對這些挑戰需要持續的研究和創新，這兩者都是資源密集的，並且構成了巨大的市場障礙。

主要趨勢：

奈米科技的整合：

奈米技術在封裝技術中的應用正變得越來越流行。此方法可以更精確地控制活性物質的釋放機制，並提高營養物質和調味料的生物利用度和功效。奈米技術能夠製造奈米封裝成分，並有望帶來更有效率的輸送系統和新穎的烹飪產品。

目標發布系統：

先進的封裝技術正在致力於開發靶向釋放系統，可以將活性成分輸送到胃腸道內的正確時間和地點。這種精確度提高了功能性食品和營養保健品的功效，使消費者能夠獲得個人化的健康益處。

專注於永續發展：

永續性議題正在影響食品封裝產業，尤其是可生物降解和可再生封裝化學品。為了滿足消費者對永續製造方法的需求，製造商正在考慮使用環保材料和程序來減少對環境的影響。這一趨勢將推動農產品和其他可再生資源製成的封裝材料的創新，促進食品產業的循環經濟。

目錄

第1章 食品封裝的全球市場:簡介

• 市場概要
• 調查範圍
• 前提條件

第2章 摘要整理

第3章 VERIFIED MARKET RESEARCH的調查手法

• 資料探勘
• 驗證
• 一次採訪
• 資料來源一覽

第4章 全球食品封裝市場展望

• 概要
• 市場動態
  • 促進因素
  • 阻礙因素
  • 機會
• 波特的五力分析
• 價值鏈分析

第5章 食品封裝的全球市場:各核心材料

• 概要
• 維生素和礦物質
• 酶
• 有機酸
• 益生菌
• 甜味劑
• 營養脂質
• 益生元
• 防腐劑
• 著色劑
• 胺基酸
• 香水
• 蛋白質
• 其他

第6章 食品封裝的全球市場:各方法

• 概要
• 物理的方法
• 化學的方法
• 物理化學的方法

第7章 食品封裝的全球市場:外殼材料

• 概要
• 多糖類
• 脂質
• 蛋白質
• 乳化劑

第8章 食品封裝的全球市場:各技術

• 概要
• 奈米封裝技術
• 微膠囊化
• 混合·封裝

第9章 食品封裝的全球市場:各用途

• 概要
• 機能性食品
• 營養補充品
• 烘焙產品
• 糖果零食類
• 飲料
• 冷凍食品
• 乳製品

第10章 食品封裝的全球市場:各地區

• 概要
• 北美
  • 美國
  • 加拿大
  • 墨西哥
• 歐洲
  • 德國
  • 英國
  • 法國
  • 其他歐洲
• 亞太地區
  • 中國
  • 日本
  • 印度
  • 其他亞太地區
• 全球其他地區
  • 南美
  • 中東·非洲

第11章 食品封裝的全球市場:競爭情形

• 概要
• 各公司的市場排行榜
• 主要的開發策略

第12章 企業簡介

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

第13章 主要發展

• 產品的上市/開發
• 合併和收購
• 事業擴大
• 夥伴關係和合作

第14章 附錄

• 相關調查

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