可食性フィルム/コーティングの世界市場（2025年～2035年）

商品の保存期間を延ばし、食品廃棄物を最小化し、より新鮮な果物や野菜を消費者に届けるため、サプライヤーがより持続可能なソリューションを模索する中、可食性フィルム/コーティングは今後、生鮮食品のサプライチェーンに不可欠な要素となる見込みです。可食性フィルム/コーティングは、可食性バイオポリマーと食品グレード添加剤から作られます。これらのフィルムはポリマーの薄層で構成され、単体の薄い構造に機械的強度を与えることができます。可食性フィルムは、食品を物理的、化学的、生物学的劣化、水分の移動、表面での微生物の増殖、栄養素の酸化から保護し、食品の品質を向上させます。可食性フィルムは、油、ガス、蒸気に対するバリアを提供し、酸化防止剤、着色料、抗菌剤、香料などの活性物質の担体として使用することができます。その結果、賞味期限が延長され、安全性が向上します。フィルムを形成するバイオポリマーには、タンパク質、多糖類（炭水化物やガム）、脂質などがあります。相対湿度が低い場合、タンパク質は優れたフィルム形成剤となり、O2、CO2、脂質のバリア特性を発揮します。フィルムは主に食品材料を包むために使用されますが、コーティングは食品に直接使用することができます。これらのフィルムの製造に使用される製品タイプは主に、再生可能な生物由来のもので、デンプン、セルロース、ヘミセルロース、タンパク質、ゼラチン、脂質、繊維などからなります。そのような材料の例としては、トウモロコシ、ソルガム、米、果物や野菜の廃棄物、木材チップやバガスなどの農業廃棄物などがあります。

可食性フィルム/コーティングは、食品と環境の相互作用を維持し、食品の品質を保持し、賞味期限を延長するための非生分解性包装固体廃棄物のこれらの問題に対する有力なソリューションと考えられています。加えて、可食性コーティング/フィルムは（添加物を使用して）水分やガスのバリア特性をコントロールすることにより、微生物による包装食品の腐敗を防ぐことができます。環境に対する関心の高まりと、環境にやさしい高品質な包装に対する消費者の要求が、革新的な包装技術の進歩を後押ししています。

当レポートでは、世界の可食性フィルム/コーティング市場について調査分析し、さまざまなタイプの可食性フィルム/コーティングの現状と将来性や、各食品部門における用途などの情報を提供しています。

目次

第1章 エグゼクティブサマリー

• 世界の可食性フィルム/コーティング市場の概要
• 市場規模と成長予測
• 主な市場の促進要因と課題
• 食品廃棄物と循環型バイオエコノミー
• 新たな動向と機会
  • 多機能活性可食性フィルム/コーティング
  • 天然の抗菌剤と抗酸化剤の配合
  • ナノ材料可食性フィルム/コーティング
  • 生分解性の堆肥化可能な可食性包装ソリューション
  • 個別化栄養と機能性食品
  • 植物性・代替タンパク質製品向けの可食性フィルム/コーティング
  • 食品廃棄物の削減と価値化向け可食性フィルム/コーティング
  • スマート・インテリジェント食品包装システム
• 競合情勢と主要企業

第2章 イントロダクション

• 可食性フィルム/コーティングの分類
• 可食性フィルム/コーティングの利点
  • 生分解性と環境の持続可能性
  • 防湿バリア
  • 脱酸素剤
  • エチレン除去剤
  • 抗菌
  • 褐色化防止、抗酸化
  • 栄養強化、生物活性デリバリー
  • 官能的品質の向上
  • 食品の安全性と品質管理
• 制限
• 可食性フィルム/コーティングのタイプ
  • 原料
  • タンパク質ベースのフィルム/コーティング
  • 多糖類ベースのフィルム/コーティング
  • 脂質ベースのフィルム/コーティング
  • 複合材料・多成分フィルム/コーティング
  • ナノ粒子ベースのフィルム/コーティング
• 可食性フィルム添加剤
  • 生理活性化合物
  • 可塑剤
  • 乳化剤
  • 抗菌剤
  • 抗酸化物質
• 安全と規制
• 生産方式
  • 溶剤鋳造
  • 溶融鋳造
  • 押出、共押出
  • 電界紡糸
  • ディップコーティング
  • スプレーコーティング、静電塗装
  • 交互積層法

第3章 市場と用途

• 果物・野菜
  • 切りたて・丸ごとの農産物
  • オーガニックおよび特製の果物と野菜
  • 賞味期限の延長・品質保持向け可食性コーティング
• 肉類、鶏肉製品
  • 生肉と加工肉製品
  • 保湿・酸化防止向け可食性フィルム
  • 食品の安全性・腐敗防止向け抗菌コーティング
• 魚介類、魚製品
  • 新鮮と冷凍の魚介類
  • 品質維持・保存期間延長向け可食性コーティング
  • 製品の完全性を保つ抗酸化・抗菌コーティング
• 乳製品、卵製品
  • チーズとヨーグルト
  • 水分調節・ガス交換制御向け可食性フィルム
  • 食品の安全性・腐敗防止向け抗菌コーティング
• ベーカリー製品、菓子類製品
  • パン、ケーキ、ペストリー
  • 保湿・劣化防止向け可食性フィルム
  • 外見の魅力を高める光沢装飾コーティング
• ナッツ、スナック
  • コーティングされたナッツとドライフルーツ
  • 風味のカプセル化・酸化防止向け可食性フィルム
  • サクサクした食感を保つ防湿コーティング
• その他の用途
  • 調理済み食品とインスタント食品
  • ポーションコントロール・一食分製品向け可食性包装
  • 標的化デリバリー向け医薬品・栄養補助食品コーティング

第4章 市場の分析

• 市場促進要因
• 市場の課題
  • 新鮮で加工度の低い食品に対する需要の増加
  • 天然の持続可能な包装ソリューションに対する消費者の選好の高まり
  • 材料科学とコーティング技術の進歩
  • 食品の安全性と品質に関する厳格な規制
• 将来の見通しと機会
• 世界市場の収益
  • 材料タイプ別
  • 市場別
  • 地域別

第5章 企業プロファイル（企業37社のプロファイル）

第6章 調査手法

第7章 参考文献

List of Tables

• Table 1. Edible films and coatings market summary
• Table 2. Global revenues for edible films and coatings 2020-2035 (Millions USD)-low and high estimates
• Table 3. Key market drivers and challenges for edible films and coatings
• Table 4. Emerging Trends and Opportunities in Edible Films and Coatings
• Table 5. Nanomaterials in edible films and coatings
• Table 6. Classification of edible films and coatings
• Table 7. Advantages of edible films and coatings
• Table 8. Limitations of edible films and coatings
• Table 9. Main types of edible coating materials
• Table 10. Feedstocks for edible films and coatings
• Table 11. Overview of alginate-description, properties, application and market size
• Table 12. Companies developing algal-based packaging materials
• Table 13. Plant Waxes
• Table 14. Composite edible films using different polymer matrices
• Table 15. Edible coatings obtained from plant-derived bioactive compounds, their methods of incorporation, method of development of the edible films and coatings and their functional properties
• Table 16. Incorporation of bioactive compounds in edible films and coatings
• Table 17. Regulatory framework and compliance requirements for edible films and coatings
• Table 18. Comparative analysis of manufacturing methods for edible films and coatings
• Table 19. Impact of edible coating materials on fruit storage
• Table 20. Markets drivers for edible films and coatings
• Table 21. Market challenges for edible films and coatings
• Table 22. Future Opportunities and Outlook in Edible Films and Coatings
• Table 23. Global market for edible films and coatings, by material type, 2023-2035 (Millions USD), low, medium and high estimates
• Table 24. Global market for edible films and coatings, by end use market, 2023-2035 (Millions USD), low, medium and high estimates
• Table 25. Global market for edible films and coatings, by region, 2023-2035 (Millions USD), low, medium and high estimates
• Table 26. Lactips plastic pellets

List of Figures

• Figure 1. Water soluble packaging by Notpla
• Figure 2. Examples of edible films in food packaging
• Figure 3. Global revenues for edible films and coatings 2023-2035 (Millions USD) low and high estimates
• Figure 4. Life cycle of agro-waste based renewable sources used in the development of edible coatings or films with modifications
• Figure 5. BLOOM masterbatch from Algix
• Figure 6. One Good Thing wrapper-free snack bars and protein bars
• Figure 7. Schematic representation of the edible film formulation: (A) Casting method and (B) extrusion method
• Figure 8.. Using electrospinning to create edible films
• Figure 9. Layer-by-layer assembly of food packaging coatings
• Figure 10. Soluble packaging for lentils
• Figure 11. Impact of edible coatings on fruits and vegetables
• Figure 12. Edible packaging for food
• Figure 13. Application of different types of edible film in various foods
• Figure 14. Edible capsule
• Figure 15. Global market for edible films and coatings, by material type, 2020-2035 (Millions USD)
• Figure 16. Global market for edible films and coatings, by markets, 2020-2035 (Millions USD)
• Figure 17. Global market for edible films and coatings, by region, 2020-2035 (Millions USD)
• Figure 18. Apeel avocado coating in a supermarket
• Figure 19. Avocado coating without and with Apeel's coating
• Figure 20. Cellugy materials
• Figure 21. Edible packaging from Dissolves
• Figure 22. Evoware edible seaweed-based packaging
• Figure 23. Forest and Whale container
• Figure 24. Compostable water pod
• Figure 25. Cucumbers with and without Saveggy coating

Edible films and coatings will become an integral part of the fresh produce supply chain in the future as suppliers seek more sustainable solutions to extend product shelf-life, minimise food waste and deliver fresher fruits and vegetables to consumers. Edible films and coatings are made from edible biopolymers and food-grade additives. These films consist of thin layers of polymers able to provide mechanical strength to the stand-alone thin structure. Edible films protect food from physical, chemical, biological deterioration, migration of moisture, microbial growth on the surface, oxidation of nutrients, and enhance the quality of food products. Edible films offer the barrier to oils, gasses, vapours and can be used as carriers of active substances like antioxidants, colours, antimicrobials, and flavours. It results in shelf-life extension and safety improvement. Film forming biopolymers include proteins, polysaccharides (carbohydrates and gums), or lipids. At low relative humidity proteins are good film formers exhibit excellent O2, CO2, and lipid barrier properties. Films are mainly used to wrap food material, whereas coatings can be used directly on food products. The types of materials used for the production of these films are mostly renewable biological sources, mainly consisting of starch, cellulose, hemicellulose, protein, gelatin, lipids, fibers, etc. Examples of such materials include corn, sorghum, rice, fruit and vegetable waste, and agricultural waste such as wood chips or bagasse.

Edible films and coatings are considered as the potential solution to these problems of non-biodegradable packaging solid wastes for maintaining food-environment interactions, retaining food quality, and extending shelf life. In addition, edible coatings and films offer prevention from microbial spoilage of packed foods by controlling moisture and gas barrier characteristics (with the use of additives). Increasing environmental concerns and consumer demands for high-quality eco-friendly packaging have fuelled the advancement of innovative packaging technologies, for instance, the development of biodegradable films from renewable agricultural and food processing industry wastes.

"The Global Markets for Edible Films and Coatings 2025-2035" is a comprehensive market research report that analyzes the rapidly growing edible films and coatings industry. The report covers the current state and future potential of various types of edible coatings and films, including protein-based, polysaccharide-based, lipid-based, composite, and nanoparticle-based materials, as well as their applications across different food sectors.

The executive summary provides an overview of the global edible coatings and films market, market size and growth projections, key market drivers and challenges, and the role of edible films and coatings in reducing food waste and promoting a circular bioeconomy. It also highlights emerging trends and opportunities, such as multi-functional and active coatings, natural antimicrobials and antioxidants, nanomaterials, biodegradable and compostable solutions, personalized nutrition, plant-based products, and smart packaging systems.

The introduction section offers a detailed classification of edible coatings and films, their advantages, limitations, and types based on different feedstocks. It explores the properties and applications of various protein-based, polysaccharide-based, and lipid-based materials, as well as composite and nanoparticle-based coatings. The report also covers the use of edible film additives, safety and regulations, and manufacturing methods.

The market analysis section provides valuable insights into the applications of edible coatings and films in different food sectors, including fruits and vegetables, meat and poultry, seafood and fish, dairy and eggs, bakery and confectionery, nuts and snacks, and other emerging applications. It assesses the market drivers, challenges, and future outlook for each application area.

The report includes global revenue forecasts for edible films and coatings by material type, market, and region, providing a comprehensive view of the market's growth potential. It also features profiles of over 30 key players in the edible coatings and films industry, offering insights into their products, technologies, and strategies. Companies profiled include Apeel, DisSolves, FlexSea, FoodBerry, IUV Srl, Kuraray, mori, Notpla, Saveggy, Sun Chemical and Xampla.

TABLE OF CONTENTS

1. EXECUTIVE SUMMARY

• 1.1. Overview of the global edible films and coatings market
• 1.2. Market size and growth projections
• 1.3. Key market drivers and challenges
• 1.4. Food Waste and The Circular Bioeconomy
• 1.5. Emerging trends and opportunities
  • 1.5.1. Multi-functional and active edible films and coatings
  • 1.5.2. Incorporation of natural antimicrobials and antioxidants
  • 1.5.3. Nanomaterial edible films and coatings
  • 1.5.4. Biodegradable and compostable edible packaging solutions
  • 1.5.5. Personalized nutrition and functional foods
  • 1.5.6. Edible films and coatings for plant-based and alternative protein products
  • 1.5.7. Edible films and coatings for food waste reduction and valorization
  • 1.5.8. Smart and intelligent edible packaging systems
• 1.6. Competitive landscape and major players

2. INTRODUCTION

• 2.1. Classification of edible films and coatings
• 2.2. Advantages of edible films and coatings
  • 2.2.1. Biodegradability and environmental sustainability
  • 2.2.2. Moisture barrier
  • 2.2.3. Oxygen scavengers
  • 2.2.4. Ethylene scavenger
  • 2.2.5. Antimicrobial
  • 2.2.6. Antibrowning and antioxidant
  • 2.2.7. Nutritional fortification and bioactive delivery
  • 2.2.8. Sensory quality enhancement
  • 2.2.9. Food safety and quality control
• 2.3. Limitations
• 2.4. Types of edible films and coatings
  • 2.4.1. Feedstocks
  • 2.4.2. Protein-based films and coatings
    • 2.4.2.1. Collagen and Gelatin
    • 2.4.2.2. Whey protein/casein protein
    • 2.4.2.3. Wheat gluten protein
    • 2.4.2.4. Sodium caseinate
    • 2.4.2.5. Soy protein
    • 2.4.2.6. Pea protein
    • 2.4.2.7. Corn zein
  • 2.4.3. Polysaccharide-based films and coatings
    • 2.4.3.1. Starch and modified starch
    • 2.4.3.2. Chitin and Chitosan
    • 2.4.3.3. Alginate
    • 2.4.3.4. Cellulose and its derivatives
      • 2.4.3.4.1. Carboxymethyl cellulose
      • 2.4.3.4.2. Cellulose nanofibers
      • 2.4.3.4.3. Bacterial nanocellulose
    • 2.4.3.5. Pullulan
    • 2.4.3.6. Pectin
    • 2.4.3.7. Gums
  • 2.4.4. Lipid-based films and coatings
    • 2.4.4.1. Waxes
    • 2.4.4.2. Fatty acids and their esters
    • 2.4.4.3. Resins
    • 2.4.4.4. Animal and vegetable oils and fats
    • 2.4.4.5. Acetoglycerides
  • 2.4.5. Composite and multi-component films and coatings
    • 2.4.5.1. Protein-polysaccharide blends
    • 2.4.5.2. Protein-lipid blends
    • 2.4.5.3. Polysaccharide-lipid blends
    • 2.4.5.4. Protein-polysaccharide-lipid blends
  • 2.4.6. Nanoparticle based films and coatings
    • 2.4.6.1. Nanoclays
    • 2.4.6.2. Nanocellulose
    • 2.4.6.3. Metallic Nanoparticles
    • 2.4.6.4. Carbon Nanomaterials
    • 2.4.6.5. Advantages
      • 2.4.6.5.1. Enhanced Mechanical Properties
      • 2.4.6.5.2. Improved Barrier Properties
      • 2.4.6.5.3. Antimicrobial Properties
      • 2.4.6.5.4. UV Protection
      • 2.4.6.5.5. Improved Dispersibility and Stability of Active Compounds
      • 2.4.6.5.6. Smart and Responsive Packaging
• 2.5. Edible film additives
  • 2.5.1. Bioactive compounds
  • 2.5.2. Plasticizers
  • 2.5.3. Emulsifiers
  • 2.5.4. Antimicrobials
  • 2.5.5. Antioxidants
• 2.6. Safety and Regulations
• 2.7. Manufacturing methods
  • 2.7.1. Solvent Casting
  • 2.7.2. Molten Casting
  • 2.7.3. Extrusion and Co-extrusion
  • 2.7.4. Electrospinning
  • 2.7.5. Dip Coating
  • 2.7.6. Spray Coating and Electrostatic Deposition
  • 2.7.7. Layer-by-Layer Assembly

3. MARKETS AND APPLICATIONS

• 3.1. Fruits and vegetables
  • 3.1.1. Fresh-cut and whole produce
  • 3.1.2. Organic and specialty fruits and vegetables
  • 3.1.3. Edible coatings for shelf-life extension and quality preservation
• 3.2. Meat and poultry products
  • 3.2.1. Fresh and processed meat products
  • 3.2.2. Edible films for moisture retention and oxidation prevention
  • 3.2.3. Antimicrobial coatings for food safety and spoilage control
• 3.3. Seafood and fish products
  • 3.3.1. Fresh and frozen seafood
  • 3.3.2. Edible coatings for quality maintenance and shelf-life extension
  • 3.3.3. Antioxidant and antimicrobial coatings for product integrity
• 3.4. Dairy and egg products
  • 3.4.1. Cheese and yogurt
  • 3.4.2. Edible films for moisture regulation and gas exchange control
  • 3.4.3. Antimicrobial coatings for food safety and spoilage prevention
• 3.5. Bakery and confectionery products
  • 3.5.1. Bread, cakes, and pastries
  • 3.5.2. Edible films for moisture retention and staling prevention
  • 3.5.3. Glossy and decorative coatings for enhanced visual appeal
• 3.6. Nuts and snacks
  • 3.6.1. Coated nuts and dried fruits
  • 3.6.2. Edible films for flavour encapsulation and oxidation prevention
  • 3.6.3. Moisture barrier coatings for crispness retention
• 3.7. Other applications
  • 3.7.1. Ready-to-eat meals and convenience foods
  • 3.7.2. Edible packaging for portion control and single-serve products
  • 3.7.3. Pharmaceutical and nutraceutical coatings for targeted delivery

4. MARKETS ANALYSIS

• 4.1. Market drivers
• 4.2. Market challenges
  • 4.2.1. Increasing demand for fresh and minimally processed foods
  • 4.2.2. Growing consumer preference for natural and sustainable packaging solutions
  • 4.2.3. Advances in materials science and coating technologies
  • 4.2.4. Stringent regulations on food safety and quality
• 4.3. Future outlook and opportunities
• 4.4. Global market revenues
  • 4.4.1. By material type
  • 4.4.2. By market
  • 4.4.3. By region

5. COMPANY PROFILES (37 company profiles)

6. RESEARCH METHODOLOGY

7. REFERENCES