Food Encapsulation Market by Shell Material (Lipids, Polysaccharides, Emulsifiers, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid Encapsulation), Application, Method, Core Phase and Region - Global Forecast to 2027

Abstract
The global market for food encapsulation has been estimated to be USD 11.5 billion in 2022 and is projected to grow at a rate of 8.2% between 2022 and 2027.
The food encapsulation market is projected to grow at an exponential rate due to factors such as rising demands for encapsulated colours and flavours in ready to eat foods, growing demand for dietary supplements that use encapsulated bioactives and advancements in technology.

Key players in the food encapsulation market include Cargill, Incorporated (US), BASF SE (Germany), Kerry (Ireland), DSM (Netherlands), Ingredion (US), Symrise (Germany), Sensient (Germany), Balchem (US), International Flavors & Fragrances Inc. (US), Firmenich SA (Switzerland), FrieslandCampina (Netherlands), TasteTech (UK), LycoRed Corp (Israel), Ronald T Dodge Company (US), Innov’io (France), Givaudan (Australia), AnaBio Technologies (Ireland), Sphera Encapsulation (Italy), Reed Pacific (Australia), Aveka (US), Advanced Bionutrition Corp (US), Clextral France (US), Vitablend (Netherlands), and Encapsys LLC (US).

“Nanoencapsulation segment is estimated to account for the largest share in 2021 with a CAGR of 9.1%.”

Nanoencapsulation technology is a process of packaging or covering food ingredients in a miniature form. It helps in the protection of bioactive agents, such as proteins, lipids, vitamins, antioxidants, and carbohydrates. It helps in providing improved functionality and stability to produce functional foods and beverages. The size of the nano capsule is within a range of 1 to 100 nanometers. The technology helps enhance solubilization, improve odor and taste masking, and enhance the bioavailability of poorly absorbable function ingredients.

Nanotechnology is a very promising area in the food industry. It is used for various products, such as functional foods, packaging, preservatives, antioxidants, flavors, and fragrances. Its advantages include wide equipment availability, large-scale production, continuous unit operation, ease of manipulation, and low process cost. It is one of the most used encapsulation methods in the food industry.

“Dietary supplement application is projected to witness the growth of 7.8% during the forecast period.”

Ensuring the bioavailability of ingested active ingredients is one of the key objectives of any supplement formulator.Dietary supplements are available in various formats, such as capsules, pills, liquids, and tablets. They focus on reducing the risk of diseases and improving human health. They contain active substances or mixtures of active agents in low concentrations.

Due to their instability, bioactive agents are prone to environmental degradation, which reduces their potency and the associated health benefits they provide. Encapsulation of dietary supplements helps enhance the bioavailability and solubility of these bioactive agents. It protects these agents from reacting with chemicals and the external environment.

Encapsulated dietary supplements are of hypoallergenic quality, which makes them ideal supplements. Encapsulated dietary supplements are manufactured without adding artificial flavors, fragrances, binders, or other added coatings to avoid disrupting the ingredients' bioavailability. These advantageous improvements in dietary supplements are driving the demand for encapsulation in the dietary supplements industry.

“Polysaccharides dominate the food encapsulation market in 2022.”

Polysaccharides are types of natural polymers. 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. Polysaccharides have numerous resources, including plant resources, such as starch, pectin, and guar gum; algal resources, such as alginate; animal resources, such as chitosan; and microbial resources, such as dextran and xanthan gum. Polysaccharides are a composition of repeating monosaccharide units connected by glycoside bonds.

The structure and properties of polysaccharides are extensively diverse and contain a wide range of chemical compositions and molecular weights. They contain many molecular chains, such as carboxyl, hydroxyl, and amino groups. Polysaccharides are easily chemically modifiable and provide numerous textures and viscosities. Because of their enormous molecular structure and ability to entrap bioactive, polysaccharides are considered the appropriate building blocks for delivery systems. Therefore, 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

Break-up of Primaries:
By Value Chain: Demand side - 41%, Supply side – 59%
By Designation: Managers – 24%, CXOs – 31%, and Executives- 45.0%
By Region: Europe - 29%, Asia Pacific – 32%, North America - 24%, RoW – 15%

Leading players profiled in this report:
•Cargill, Incorporated (US)
•BASF SE (Germany)
•Kerry (Ireland)
•DSM (Netherlands)
•Ingredion (US)
•Symrise(Germany)
•Sensient (Germany)
•Balchem (US)
•International Flavors & Fragrances INC. IFF (US)
•Firmenich SA (Switzerland)
•FrieslandCampina (Netherlands)
•TasteTech (UK)
•LycoRed Corp (Israel)
•Ronald T Dodge Company (US)
•Blue California (US)
•Innov'io (France)
•Givaudan (Australia)
•AnaBio Technologies (Ireland)
•Sphera Encapsulation (Italy)
•Reed Pacific (Australia)
•Aveka (US)
•Advanced Bionutrition Corp (US)
•Clextral France (US)
•Vitablend (Netherlands)
•Encapsys LLC (US)

Research Coverage:
The report segments the food encapsulation market based on core phase, shell material, application, method, technology and region. In terms of insights, this report has focused on various levels of analyses—the competitive landscape, end-use analysis, and company profiles, which together comprise and discuss views on the emerging & high-growth segments of the food encapsulation market, high-growth regions, countries, government initiatives, drivers, restraints, opportunities, and challenges.

Reasons to buy this report:
•To get a comprehensive overview of the food encapsulation market
•To gain wide-ranging information about the top players in this industry, their product portfolios, and key strategies adopted by them.
•To gain insights about the major countries/regions in which the food encapsulation market is flourishing.

Content
Table of Contents

1INTRODUCTION48
1.1OBJECTIVES48
1.2MARKET DEFINITION48
1.3STUDY SCOPE49
FIGURE 1MARKET SEGMENTATION49
1.3.1REGIONS COVERED50
1.3.2INCLUSIONS & EXCLUSIONS50
1.3.3YEARS CONSIDERED53
1.4CURRENCY CONSIDERED53
TABLE 1USD EXCHANGE RATES, 2017–202254
1.5STAKEHOLDERS54
1.6SUMMARY OF CHANGES55
1.6.1RECESSION IMPACT ANALYSIS55
2RESEARCH METHODOLOGY56
2.1RESEARCH DATA56
FIGURE 2FOOD ENCAPSULATION MARKET: RESEARCH DESIGN56
2.1.1SECONDARY DATA57
2.1.1.1Key data from secondary sources57
2.1.2PRIMARY DATA57
2.1.2.1Key data from primary sources58
2.1.2.2Key industry insights58
2.1.2.3Breakdown of primary interviews59
FIGURE 3BREAKDOWN OF PRIMARY INTERVIEWS: BY COMPANY TYPE, DESIGNATION, AND REGION59
2.2MARKET SIZE ESTIMATION59
2.2.1MARKET SIZE ESTIMATION METHODOLOGY: BOTTOM-UP APPROACH60
FIGURE 4FOOD ENCAPSULATION MARKET SIZE ESTIMATION: BOTTOM-UP APPROACH60
FIGURE 5FOOD ENCAPSULATION MARKET SIZE ESTIMATION (DEMAND SIDE)61
2.2.2MARKET SIZE ESTIMATION METHODOLOGY: TOP-DOWN APPROACH61
FIGURE 6FOOD ENCAPSULATION MARKET SIZE ESTIMATION: TOP-DOWN APPROACH61
FIGURE 7FOOD ENCAPSULATION MARKET SIZE ESTIMATION, BY CORE PHASE (FLAVORS): SUPPLY SIDE62
2.3GROWTH RATE FORECAST ASSUMPTION62
2.4DATA TRIANGULATION63
FIGURE 8DATA TRIANGULATION63
2.5ASSUMPTIONS64
TABLE 2ASSUMPTIONS64
2.6LIMITATIONS & ASSOCIATED RISKS65
TABLE 3LIMITATIONS & ASSOCIATED RISKS65
2.7RECESSION IMPACT ANALYSIS66
3EXECUTIVE SUMMARY67
TABLE 4FOOD ENCAPSULATION MARKET SNAPSHOT, 2022 VS. 202768
FIGURE 9FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022 VS. 2027 (USD MILLION)69
FIGURE 10FOOD ENCAPSULATION MARKET SHARE, BY SHELL MATERIAL, 2022 VS. 202770
FIGURE 11FOOD ENCAPSULATION MARKET, BY METHOD, 2022 VS. 2027 (USD MILLION)70
FIGURE 12FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2022 VS. 2027 (USD MILLION)71
FIGURE 13FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022 VS. 2027 (USD MILLION)71
FIGURE 14FOOD ENCAPSULATION MARKET, BY REGION72
4PREMIUM INSIGHTS73
4.1OPPORTUNITIES FOR FOOD ENCAPSULATION MARKET PLAYERS73
FIGURE 15FOOD ENCAPSULATION: EMERGING MARKET WITH STEADY GROWTH POTENTIAL73
4.2FOOD ENCAPSULATION MARKET, BY TECHNOLOGY AND REGION74
FIGURE 16EUROPE TO LEAD ACROSS TECHNOLOGIES IN FOOD ENCAPSULATION MARKET BY 202774
4.3EUROPE: FOOD ENCAPSULATION MARKET, BY KEY COUNTRY AND TYPE75
FIGURE 17GERMANY: MAJOR CONSUMER OF FOOD ENCAPSULATION IN 202275
4.4FOOD ENCAPSULATION MARKET: MAJOR REGIONAL SUBMARKETS75
FIGURE 18US ACCOUNTED FOR LARGEST MARKET SHARE IN 202275
5MARKET OVERVIEW76
5.1INTRODUCTION76
TABLE 5FOOD ENCAPSULATION TECHNOLOGIES76
5.2MACROECONOMIC INDICATORS77
5.2.1DEVELOPMENTS IN RETAIL INDUSTRY77
FIGURE 19INDIA: RETAIL MARKET, 2017–2026 (USD BILLION)77
FIGURE 20AUSTRALIA: RETAIL SALES OF FUNCTIONAL AND FORTIFIED FOOD PRODUCTS, 2018–2022 (USD MILLION)78
FIGURE 21GLOBAL RETAIL SALES, 2017–2022 (USD TRILLION)78
5.2.2RISE IN NUMBER OF DUAL-INCOME HOUSEHOLDS79
FIGURE 22US: EMPLOYMENT STATUS OF PARENTS WITH CHILDREN OF UNDER 18 YEARS, 2020 VS. 202179
5.2.3GROWING INCIDENCES OF CHRONIC DISEASES DRIVE DEMAND FOR DIETARY SUPPLEMENTS79
FIGURE 23US: POPULATION WITH MULTIPLE CHRONIC ILLNESSES, 202180
 
5.3MARKET DYNAMICS81
5.3.1INTRODUCTION81
FIGURE 24FOOD ENCAPSULATION MARKET DYNAMICS81
5.3.2DRIVERS82
5.3.2.1Increase in consumption of nutritional convenience and functional foods82
5.3.2.2Innovative food encapsulation technologies enhance market penetration82
5.3.3RESTRAINTS83
5.3.3.1More inclination toward traditional preservation methods over encapsulation techniques83
5.3.3.2High costs of food products using encapsulated ingredients84
5.3.4OPPORTUNITIES84
5.3.4.1Development of enhanced techniques for food encapsulation to bridge various gaps in food industry84
5.3.4.1.1Decreasing capsule size and increasing bioavailability84
5.3.4.1.2Multicomponent delivery system85
5.3.4.2Government support and improving economic conditions in developing nations85
5.3.5CHALLENGES86
5.3.5.1Poor stability of microencapsulated ingredients in varying atmospheres86
6INDUSTRY TRENDS87
6.1INTRODUCTION87
6.2REGULATORY FRAMEWORK87
6.2.1REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS87
TABLE 6NORTH AMERICA: REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS87
TABLE 7EUROPE: REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS88
TABLE 8ASIA PACIFIC: REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS89
TABLE 9SOUTH AMERICA: REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS89
TABLE 10REST OF THE WORLD: REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS90
6.2.2REGULATORY FRAMEWORK90
6.2.3CODEX ALIMENTARIUS COMMISSION (CAC)91
6.2.4JOINT EXPERT COMMITTEE FOOD AND AGRICULTURE (JECFA)91
6.2.5FOOD AND DRUG ADMINISTRATION92
6.2.6EUROPEAN COMMISSION92
6.2.7COUNTRY-WISE REGULATORY AUTHORITIES FOR MICROENCAPSULATION IN FOOD92
6.2.7.1North America92
6.2.7.1.1US92
6.2.7.1.2Canada93
6.2.7.2Europe93
6.2.7.3Asia Pacific93
6.2.7.3.1Japan93
6.2.7.3.2India94
6.2.7.3.3China94
6.2.7.3.4Australia & New Zealand94
6.2.7.4South America94
6.2.7.4.1Brazil94
6.2.7.4.2Argentina94
6.2.7.5Rest of the World95
6.2.7.5.1Middle East95
6.2.7.5.2South Africa96
6.3PATENT ANALYSIS96
FIGURE 25NUMBER OF PATENTS APPROVED FOR FOOD ENCAPSULATION IN GLOBAL MARKET, 2012–202197
TABLE 11LIST OF MAJOR PATENTS PERTAINING TO FOOD ENCAPSULATION, 2012–202198
FIGURE 26JURISDICTIONS WITH HIGHEST PATENT APPROVALS FOR FOOD ENCAPSULATION, 2012–2021100
6.4VALUE CHAIN ANALYSIS101
FIGURE 27VALUE CHAIN ANALYSIS101
6.4.1SOURCING OF RAW MATERIALS102
6.4.2PRODUCTION & PROCESSING102
6.4.3DISTRIBUTION, MARKETING, AND SALES102
6.4.4END-USER INDUSTRY102
6.5TRENDS/DISRUPTIONS IMPACTING BUYERS IN FOOD ENCAPSULATION MARKET103
FIGURE 28REVENUE SHIFT IMPACTING TRENDS/DISRUPTIONS FOOD ENCAPSULATION MARKET103
6.6MARKET ECOSYSTEM104
FIGURE 29FOOD ENCAPSULATION: MARKET ECOSYSTEM MAP104
6.6.1UPSTREAM104
6.6.1.1Encapsulated product and ingredient manufacturers104
6.6.1.2Technology providers104
6.6.2DOWNSTREAM105
6.6.2.1Startups/Emerging companies105
6.6.2.2Regulatory bodies105
6.6.2.3End users105
TABLE 12FOOD ENCAPSULATION: ECOSYSTEM VIEW106
6.7TRADE ANALYSIS107
FIGURE 30EXPORT VALUE OF PROVITAMINS AND VITAMINS, BY KEY COUNTRY, 2017–2021 (USD)107
TABLE 13EXPORT VALUE OF PROVITAMINS AND VITAMINS, BY KEY COUNTRY, 2021 (USD)108
FIGURE 31IMPORT VALUE OF PROVITAMINS AND VITAMINS, BY KEY COUNTRY, 2017–2021 (USD)109
TABLE 14IMPORT VALUE OF PROVITAMINS AND VITAMINS, BY KEY COUNTRY, 2021 (USD)109
FIGURE 32EXPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2017–2021 (USD)110
TABLE 15EXPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2021 (USD)111
FIGURE 33IMPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2017–2021 (USD)112
TABLE 16IMPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2021 (USD)112
FIGURE 34EXPORT VALUE OF ACIDS, RATED ACYCLIC MONOCARBOXYLIC ACIDS, AND ACETIC ACID, BY KEY COUNTRY, 2017–2021 (USD)113
TABLE 17EXPORT VALUE OF ACIDS, SATURATED ACYCLIC MONOCARBOXYLIC ACIDS, AND ACETIC ACID, BY KEY COUNTRY, 2021 (USD)114
FIGURE 35IMPORT VALUE OF ACIDS, SATURATED ACYCLIC MONOCARBOXYLIC ACIDS, AND ACETIC ACID, BY KEY COUNTRY, 2017–2021 (USD)115
TABLE 18IMPORT VALUE OF ACIDS, SATURATED ACYCLIC MONOCARBOXYLIC ACIDS, AND ACETIC ACID, BY KEY COUNTRY, 2021 (USD)115
FIGURE 36EXPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2017–2021 (USD)116
TABLE 19EXPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2021 (USD)117
FIGURE 37IMPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2017–2021 (USD)118
TABLE 20IMPORT VALUE OF ACIDS AND CARBOXYLIC ACIDS, BY KEY COUNTRY, 2021 (USD)118
FIGURE 38EXPORT VALUE OF SATURATED ACYCLIC MONOCARBOXYLIC ACIDS AND PROPIONIC ACID AND ITS SALTS AND ESTERS, BY KEY COUNTRY, 2017–2021 (USD)119
TABLE 21EXPORT VALUE OF SATURATED ACYCLIC MONOCARBOXYLIC ACIDS AND PROPIONIC ACID AND ITS SALTS AND ESTERS, BY KEY COUNTRY, 2021 (USD)120
FIGURE 39IMPORT VALUE OF SATURATED ACYCLIC MONOCARBOXYLIC ACIDS AND PROPIONIC ACID AND ITS SALTS AND ESTERS, BY KEY COUNTRY, 2017–2021 (USD)121
TABLE 22IMPORT VALUE OF SATURATED ACYCLIC MONOCARBOXYLIC ACIDS AND PROPIONIC ACID AND ITS SALTS AND ESTERS, BY KEY COUNTRY, 2021 (USD)121
FIGURE 40EXPORT VALUE OF AMINO ACIDS AND THEIR ESTERS, BY KEY COUNTRY, 2017–2021 (USD)122
TABLE 23EXPORT VALUE OF AMINO ACIDS AND THEIR ESTERS, BY KEY COUNTRY, 2021 (USD)123
FIGURE 41IMPORT VALUE OF AMINO ACIDS AND THEIR ESTERS, BY KEY COUNTRY, 2017–2021 (USD)124
TABLE 24IMPORT VALUE OF AMINO ACIDS AND THEIR ESTERS, BY KEY COUNTRY, 2021 (USD)124
FIGURE 42EXPORT VALUE OF INULIN, BY KEY COUNTRY, 2017–2021 (USD)125
TABLE 25EXPORT VALUE OF INULIN, BY KEY COUNTRY, 2021 (USD)126
FIGURE 43IMPORT VALUE OF INULIN, BY KEY COUNTRY, 2017–2021 (USD)127
TABLE 26IMPORT VALUE OF INULIN, BY KEY COUNTRY, 2021 (USD)127
FIGURE 44EXPORT VALUE OF YEASTS (ACTIVE OR INACTIVE), BY KEY COUNTRY, 2017–2021 (USD)128
TABLE 27EXPORT VALUE OF YEASTS (ACTIVE OR INACTIVE), BY KEY COUNTRY, 2021 (USD)129
FIGURE 45IMPORT VALUE OF YEASTS (ACTIVE OR INACTIVE), BY KEY COUNTRY, 2017–2021 (USD)130
TABLE 28IMPORT VALUE OF YEASTS (ACTIVE OR INACTIVE), BY KEY COUNTRY, 2021 (USD)130
6.8TECHNOLOGY ANALYSIS131
6.8.1MICROENCAPSULATION OF FUNCTIONAL FOOD INGREDIENTS131
6.8.1.1Encapsulation of omega-3 to mask odor131
6.8.2INNOVATIVE AND DISRUPTIVE TECH132
6.8.2.1Robotics leading to innovations132
6.8.2.23D printing to uplift dietary supplements market132
6.9CASE STUDY ANALYSIS133
6.9.1KERRY USED COATING CRUMB TECHNOLOGY TO CREATE APPEALING PRODUCTS133
6.9.2FRUNUTTA OFFERED EASY-TO-USE AND EFFICIENT-TO-TAKE VITAMIN AND MINERAL PILLS THAT DISSOLVE INSTANTLY133
6.10PORTER’S FIVE FORCES ANALYSIS134
TABLE 29FOOD ENCAPSULATION MARKET: PORTER’S FIVE FORCES ANALYSIS134
6.10.1INTENSITY OF COMPETITIVE RIVALRY134
6.10.2BARGAINING POWER OF SUPPLIERS134
6.10.3BARGAINING POWER OF BUYERS135
6.10.4THREAT FROM SUBSTITUTES135
6.10.5THREAT FROM NEW ENTRANTS135
6.11KEY CONFERENCES & EVENTS136
TABLE 30KEY CONFERENCES & EVENTS, 2022–2023136
6.12KEY STAKEHOLDERS & BUYING CRITERIA137
6.12.1KEY STAKEHOLDERS IN BUYING PROCESS137
FIGURE 46INFLUENCE OF STAKEHOLDERS ON BUYING PROCESS, BY TECHNOLOGY137
TABLE 31INFLUENCE OF STAKEHOLDERS ON BUYING PROCESS, BY TECHNOLOGY137
6.13BUYING CRITERIA138
FIGURE 47KEY BUYING CRITERIA FOR FOOD ENCAPSULATION TECHNOLOGY138
TABLE 32KEY BUYING CRITERIA FOR FOOD ENCAPSULATION TECHNOLOGY138
6.14RECESSION IMPACT ON FOOD ENCAPSULATION MARKET139
6.14.1MACROECONOMIC INDICATORS OF RECESSION139
FIGURE 48INDICATORS OF RECESSION139
FIGURE 49WORLD INFLATION RATE, 2011–2021139
FIGURE 50GLOBAL GDP, 2011–2021 (USD TRILLION)140
FIGURE 51GLOBAL CORE PHASE MATERIAL MARKET: PREVIOUS FORECAST VS. RECESSION FORECAST141
FIGURE 52RECESSION INDICATORS AND THEIR IMPACT ON FOOD ENCAPSULATION MARKET142
FIGURE 53GLOBAL FOOD ENCAPSULATION MARKET: PREVIOUS FORECAST VS. RECESSION FORECAST142
7FOOD ENCAPSULATION MARKET, BY CORE PHASE144
7.1INTRODUCTION145
FIGURE 54FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022 VS. 2027 (USD MILLION)145
TABLE 33FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2018–2021 (USD MILLION)146
TABLE 34FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022–2027 (USD MILLION)146
7.2VITAMINS & MINERALS147
7.2.1RISE IN NEED FOR SUPERFOODS TO IMPROVE BONE AND BRAIN HEALTH147
TABLE 35VITAMINS & MINERALS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)147
TABLE 36VITAMINS & MINERALS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)148
TABLE 37VITAMINS & MINERALS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)148
TABLE 38VITAMINS & MINERALS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)149
TABLE 39VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)149
TABLE 40VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)149
7.2.2FAT-SOLUBLE VITAMINS149
7.2.2.1Nutrient retention and flavor masking to support market149
TABLE 41FAT-SOLUBLE VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)150
TABLE 42FAT-SOLUBLE VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)150
7.2.2.2Vitamin A150
7.2.2.2.1Growth in consumption of vitamin A-based supplements among consumers150
7.2.2.3Vitamin D151
7.2.2.3.1Increase in cases of heart disease and diabetes151
7.2.2.4Vitamin E151
7.2.2.4.1Rise in awareness regarding benefits of vitamin E supplements151
7.2.2.5Vitamin K151
7.2.2.5.1Higher consumption of vitamin K supplements to prevent osteoporosis and hemorrhages151
7.2.3WATER-SOLUBLE VITAMINS152
7.2.3.1Stability of encapsulated water-soluble vitamins152
TABLE 43WATER-SOLUBLE VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)152
TABLE 44WATER-SOLUBLE VITAMINS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)153
7.2.3.2Vitamin B complex153
7.2.3.2.1Greater need to ensure healthy vision153
7.2.3.3Vitamin C153
7.2.3.3.1Increased oxidative stress to boost consumption of vitamin C153
7.3ENZYMES154
7.3.1TARGETED DELIVERY OF NUTRIENTS SENSITIVE TO VARIOUS EXTERNAL FACTORS154
TABLE 45ENZYMES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)154
TABLE 46ENZYMES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)155
TABLE 47ENZYMES: ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)155
TABLE 48ENZYMES: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)155
7.3.2CARBOHYDRASES156
7.3.2.1Rise in demand for sports drinks globally156
7.3.3PROTEASE156
7.3.3.1Growth in adoption of baked products with better texture156
7.3.4LIPASES157
7.3.4.1Rise in preference for flavored dairy products157
7.3.5OTHER ENZYMES157
7.4ORGANIC ACIDS158
7.4.1PROMPT ABSORPTION AND HIGH SOLUBILITY OF ENCAPSULATED CITRIC ACIDS158
TABLE 49ORGANIC ACIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)158
TABLE 50ORGANIC ACIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)159
TABLE 51ORGANIC ACIDS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)159
TABLE 52ORGANIC ACIDS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)159
7.4.2CITRIC ACID160
7.4.2.1High dispersibility and preservation capacity of organic acids160
7.4.3ACETIC ACID160
7.4.3.1Increased demand for pickles and wine160
7.4.4MALIC ACID161
7.4.4.1Flavor enhancement properties of malic acid to better sugar-free confectionery161
7.4.5FUMARIC ACID161
7.4.5.1Rise in demand for confectionery with increased shelf life161
7.4.6LACTIC ACID162
7.4.6.1Flavor-enhancement an attribute of lactic acid162
7.4.7PROPIONIC ACID162
7.4.7.1Increase in popularity of propionic acid as preservative162
7.4.8ASCORBIC ACID162
7.4.8.1Rise in adoption of nutritional beverages162
7.4.9OTHER ORGANIC ACIDS163
7.5PROBIOTICS164
7.5.1GROWTH IN CONSUMPTION OF PROBIOTICS TO BOOST IMMUNITY164
TABLE 53PROBIOTICS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)165
TABLE 54PROBIOTICS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)165
TABLE 55PROBIOTICS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)166
TABLE 56PROBIOTICS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)166
7.5.2BACTERIA166
7.5.2.1Higher usage of encapsulated bacterial probiotics in women’s health supplements166
7.5.3YEAST167
7.5.3.1Growth in genetic engineering in yeast-based probiotics encapsulation167
7.6SWEETENERS168
7.6.1SHIFT IN CONSUMPTION HABITS TOWARD LOW-CALORIE FOODS168
TABLE 57SWEETENERS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)168
TABLE 58SWEETENERS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)169
7.7NUTRITIONAL LIPIDS169
7.7.1HIGH STABILITY AND HIGH DOSAGE DELIVERY OF ENCAPSULATED NUTRITIONAL LIPIDS169
TABLE 59NUTRITIONAL LIPIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)170
TABLE 60NUTRITIONAL LIPIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)170
7.8PRESERVATIVES170
7.8.1OXYGEN-SCAVENGING ABILITY OF ENCAPSULATED PRESERVATIVES170
TABLE 61PRESERVATIVES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)171
TABLE 62PRESERVATIVES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)171
TABLE 63PRESERVATIVES: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)172
TABLE 64PRESERVATIVES: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)172
7.8.2ANTIMICROBIALS172
7.8.2.1Ability of antimicrobials to prevent enzymatic degradation in food products172
7.8.3ANTIOXIDANTS173
7.8.3.1Preventing rancidity of food containing fats to be major challenge to be tackled173
7.8.4OTHER PRESERVATIVES173
7.9PREBIOTICS174
7.9.1INCREASED FOCUS ON DIGESTIVE HEALTH AND IMMUNITY174
TABLE 65PREBIOTICS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)174
TABLE 66PREBIOTICS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)175
TABLE 67PREBIOTICS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)175
TABLE 68PREBIOTICS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)175
7.9.2OLIGOSACCHARIDES176
7.9.2.1Growth in usage of encapsulated oligosaccharides in nutraceuticals176
7.9.3INULIN176
7.9.3.1Surge in gastrointestinal issues176
7.9.4POLYDEXTROSE177
7.9.4.1Higher demand for gut health-boosting products177
7.9.5OTHER PREBIOTICS177
7.10COLORS178
7.10.1GREATER DEMAND FOR NATURAL COLORS IN CONFECTIONERY178
TABLE 69COLORS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)179
TABLE 70COLORS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)179
TABLE 71COLORS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)179
TABLE 72COLORS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)180
7.10.2NATURAL180
7.10.2.1Shift in consumer preferences for clean food & beverages180
7.10.3ARTIFICIAL180
7.10.3.1Rise in inclination toward visually appealing health-oriented beverages180
7.11AMINO ACIDS181
7.11.1INCREASE IN NEED TO IMPROVE METABOLIC HEALTH181
TABLE 73AMINO ACIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)182
TABLE 74AMINO ACIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)182
 
7.12FLAVORS183
7.12.1LIMITING DEGRADATION OR LOSS OF AROMA DURING PROCESSING OR STORAGE183
TABLE 75FLAVORS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)184
TABLE 76FLAVORS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)184
TABLE 77FLAVORS: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)184
TABLE 78FLAVORS: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)185
7.12.2CHOCOLATES & BROWNS185
7.12.2.1Innovation in chocolate flavors in bakery and confectionery industries185
7.12.3VANILLA186
7.12.3.1Rise in demand for balanced taste and strong aroma186
7.12.4FRUITS & NUTS186
7.12.4.1Growth in health awareness regarding fruits and nuts186
7.12.5DAIRY187
7.12.5.1Surge in demand for dairy products in developing countries187
7.12.6SPICES188
7.12.6.1Globalization of food systems increased popularity of spices & savory flavors188
7.12.7OTHER FLAVORS189
7.13PROTEINS190
7.13.1EASE OF AVAILABILITY OF PROTEIN CONCENTRATES190
TABLE 79PROTEINS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)190
TABLE 80PROTEINS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)191
7.14OTHER CORE PHASES191
TABLE 81OTHER CORE PHASES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)192
TABLE 82OTHER CORE PHASES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)192
8FOOD ENCAPSULATION MARKET, BY TECHNOLOGY193
8.1INTRODUCTION194
FIGURE 55MICROENCAPSULATION SEGMENT TO LEAD MARKET BY 2027194
TABLE 83FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2018–2021 (USD MILLION)194
TABLE 84FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2022–2027 (USD MILLION)195
8.2MICROENCAPSULATION195
8.2.1GROWTH IN USE OF MICROENCAPSULATION TO MASK UNWANTED FLAVOR AND TASTE OF BIOACTIVE INGREDIENTS195
TABLE 85MICROENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)196
TABLE 86MICROENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)196
8.3NANOENCAPSULATION197
8.3.1RISE IN NEED TO IMPROVE MENTAL HEALTH197
TABLE 87NANOENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)198
TABLE 88NANOENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)198
8.4HYBRID ENCAPSULATION198
8.4.1HIGH BIOACTIVITY AND TARGETED DELIVERY OF BIOACTIVES198
TABLE 89HYBRID ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)199
TABLE 90HYBRID ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)199
9FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL200
9.1INTRODUCTION201
FIGURE 56POLYSACCHARIDES SEGMENT TO ACCOUNT FOR LARGEST SHARE BY 2027201
TABLE 91FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)201
TABLE 92FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)202
9.2POLYSACCHARIDES202
9.2.1COMPOSITE MOLECULAR ARRANGEMENT OF POLYSACCHARIDES IN HEALTH SUPPLEMENTS202
TABLE 93POLYSACCHARIDES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)204
TABLE 94POLYSACCHARIDES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)204
9.3PROTEINS204
9.3.1ABILITY OF PROTEIN-BASED SHELL MATERIALS TO STABILIZE GEL FORMULATION IN FOOD PRODUCTS204
TABLE 95PROTEINS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)205
TABLE 96PROTEINS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)205
9.4LIPIDS206
9.4.1HIGHER DEMAND FOR LIPIDS FOR ENCAPSULATION OF FUNCTIONAL FOODS206
TABLE 97LIPIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)207
TABLE 98LIPIDS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)207
9.5EMULSIFIERS207
9.5.1INCREASE IN USE OF EMULSIFIERS IN PRODUCING BAKED GOODS207
TABLE 99EMULSIFIERS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)208
TABLE 100EMULSIFIERS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)208
 
10FOOD ENCAPSULATION MARKET, BY METHOD209
10.1INTRODUCTION210
FIGURE 57PHYSICAL SEGMENT TO ACCOUNT FOR LARGEST SHARE BY 2027210
TABLE 101FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)210
TABLE 102FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)211
10.2PHYSICAL METHOD211
10.2.1IMPROVED STABILITY OF BIOACTIVE INGREDIENTS ACHIEVED THROUGH PHYSICAL METHOD211
TABLE 103PHYSICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)211
TABLE 104PHYSICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)212
TABLE 105PHYSICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)212
TABLE 106PHYSICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)212
10.2.2ATOMIZATION213
10.2.2.1Ease of usage of atomization equipment213
TABLE 107ATOMIZATION: PHYSICAL FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)213
TABLE 108ATOMIZATION: PHYSICAL FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)213
10.2.3SPRAY DRYING214
10.2.3.1Rise in need to adopt cost-effective methods214
10.2.4SPRAY CHILLING214
10.2.4.1Energy-efficiency of spray chilling technique in bakery products214
10.2.5SPINNING DISK215
10.2.5.1High functionality and bioactivity of flavonoids to drive usage of spinning disk technique215
10.2.6FLUID BED COATING215
10.2.6.1Greater demand for low maintenance cost of encapsulating health supplements215
10.2.7EXTRUSION215
10.2.7.1Rise in use of extrusion method for encapsulating functional foods215
10.2.8OTHER PHYSICAL METHODS216
10.3CHEMICAL METHOD216
10.3.1USE OF CHEMICAL METHOD TO ENCAPSULATE FUNCTIONAL FOOD216
TABLE 109CHEMICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)217
TABLE 110CHEMICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)217
TABLE 111CHEMICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)217
TABLE 112CHEMICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)217
10.3.2POLYMERIZATION218
10.3.2.1Adhesion to shell material and controlled bioactive diffusion encourage polymerization for food encapsulation218
10.3.3SOL-GEL METHOD218
10.3.3.1Growth in need to prevent oxidative damage218
10.4PHYSICO-CHEMICAL METHOD218
10.4.1RISE IN NEED FOR LOW COST AND REPRODUCIBILITY218
TABLE 113PHYSICO-CHEMICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)219
TABLE 114PHYSICO-CHEMICAL: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)219
TABLE 115PHYSICO-CHEMICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2018–2021 (USD MILLION)219
TABLE 116PHYSICO-CHEMICAL: FOOD ENCAPSULATION MARKET, BY TYPE, 2022–2027 (USD MILLION)220
10.4.2COACERVATION220
10.4.2.1High establishment and processing cost of coacervation to restrain usage in nutraceuticals220
10.4.3EVAPORATION-SOLVENT DIFFUSION221
10.4.3.1Clinical benefits due to controlled release of bioactive agents221
10.4.4LAYER-BY-LAYER ENCAPSULATION221
10.4.4.1Growth in need for cost-effectiveness in food encapsulation221
10.4.5CYCLODEXTRINS221
10.4.5.1Rise in demand to ensure safety and affordability in food encapsulation221
10.4.6LIPOSOMES221
10.4.6.1Increase in need for targeted controlled release of bioactive ingredients in vitamin encapsulation221
10.4.7OTHER PHYSICO-CHEMICAL METHODS222
11FOOD ENCAPSULATION MARKET, BY APPLICATION223
11.1INTRODUCTION224
FIGURE 58FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022 VS. 2027 (USD MILLION)224
TABLE 117FOOD ENCAPSULATION MARKET, BY APPLICATION, 2018–2021 (USD MILLION)225
TABLE 118FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022–2027 (USD MILLION)225
11.2DIETARY SUPPLEMENTS226
11.2.1HIGHER NEED FOR EFFICIENT DELIVERY AND BIOAVAILABILITY OF BIOACTIVES226
TABLE 119DIETARY SUPPLEMENTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)226
TABLE 120DIETARY SUPPLEMENTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)227
 
11.3FUNCTIONAL FOOD PRODUCTS227
11.3.1RISE IN NEED FOR HIGH SOLUBILITY OF MICROENCAPSULATED BIOACTIVES IN FUNCTIONAL FOOD PRODUCTS227
TABLE 121FUNCTIONAL FOOD PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)228
TABLE 122FUNCTIONAL FOOD PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)228
11.4BAKERY PRODUCTS228
11.4.1RISE IN PREFERENCE FOR BAKERY PRODUCTS WITH ENHANCED FLAVORS228
TABLE 123BAKERY PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)229
TABLE 124BAKERY PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)229
11.5CONFECTIONERY PRODUCTS230
11.5.1NEED TO ENHANCE AESTHETICS IN CONFECTIONERY PRODUCTS230
TABLE 125CONFECTIONERY: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)231
TABLE 126CONFECTIONERY: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)231
11.6BEVERAGES231
11.6.1GREATER NEED FOR IMPROVED PALATABILITY IN BEVERAGES231
TABLE 127BEVERAGES: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)232
TABLE 128BEVERAGES: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)232
11.7FROZEN PRODUCTS233
11.7.1ENCAPSULATED PROBIOTICS ADD SMOOTHNESS TO FROZEN FOODS233
TABLE 129FROZEN PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)233
TABLE 130FROZEN PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)234
11.8DAIRY PRODUCTS234
11.8.1ENCAPSULATION GRANTS UNIFORM TASTE TO DAIRY PRODUCTS234
TABLE 131DAIRY PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)235
TABLE 132DAIRY PRODUCTS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)235
11.9OTHER APPLICATIONS235
TABLE 133OTHER APPLICATIONS: FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)236
TABLE 134OTHER APPLICATIONS: FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)236
 
12FOOD ENCAPSULATION MARKET, BY REGION237
12.1INTRODUCTION238
FIGURE 59FOOD ENCAPSULATION: GEOGRAPHIC GROWTH OPPORTUNITIES238
TABLE 135FOOD ENCAPSULATION MARKET, BY REGION, 2018–2021 (USD MILLION)239
TABLE 136FOOD ENCAPSULATION MARKET, BY REGION, 2022–2027 (USD MILLION)239
12.2NORTH AMERICA239
FIGURE 60NORTH AMERICA: FOOD ENCAPSULATION MARKET SNAPSHOT240
TABLE 137NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY COUNTRY, 2018–2021 (USD MILLION)240
TABLE 138NORTH AMERICA: FOOD ENCAPSULATION MARKET, 2022–2027 (USD MILLION)241
TABLE 139NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2018–2021 (USD MILLION)241
TABLE 140NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY CORE PHASE, 2022–2027 (USD MILLION)242
TABLE 141NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)242
TABLE 142NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)243
TABLE 143NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)243
TABLE 144NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)243
TABLE 145NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2018–2021 (USD MILLION)244
TABLE 146NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY APPLICATION, 2022–2027 (USD MILLION)244
TABLE 147NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2018–2021 (USD MILLION)244
TABLE 148NORTH AMERICA: FOOD ENCAPSULATION MARKET, BY TECHNOLOGY, 2022–2027 (USD MILLION)245
12.2.1NORTH AMERICA: RECESSION IMPACT ANALYSIS245
FIGURE 61NORTH AMERICA: INFLATION RATES, BY KEY COUNTRY, 2018–2021246
FIGURE 62NORTH AMERICA: RECESSION IMPACT ANALYSIS, 2023246
12.2.2US247
12.2.2.1Encapsulation to aid in development of treatment options for various chronic diseases in US247
TABLE 149US: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)248
TABLE 150US: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)248
TABLE 151US: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)248
TABLE 152US: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)248
 
12.2.3CANADA249
12.2.3.1Emergence of novel drug delivery strategies utilizing encapsulation249
TABLE 153CANADA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)249
TABLE 154CANADA: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)250
TABLE 155CANADA: FOOD ENCAPSULATION MARKET, BY METHOD, 2018–2021 (USD MILLION)250
TABLE 156CANADA: FOOD ENCAPSULATION MARKET, BY METHOD, 2022–2027 (USD MILLION)250
12.2.4MEXICO250
12.2.4.1Encapsulation to extend shelf life of packaged foods250
TABLE 157MEXICO: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2018–2021 (USD MILLION)251
TABLE 158MEXICO: FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL, 2022–2027 (USD MILLION)251
TAB