食品カプセル化の世界市場規模：コア材料別、方法別、シェル材料別、技術別、用途別、地域別、範囲および予測

食品カプセル化の市場規模と予測

食品カプセル化市場の市場規模は、2023年に122億5,000万米ドルと評価され、2024年から2031年にかけてCAGR 7.5%で成長し、2031年には225億米ドルに達すると予測されています。食品カプセル化市場とは、食品成分、添加物、香料を保護マトリックスまたはシェル内にカプセル化し、安定性を高め、放出を制御し、標的への送達を改善する世界の産業セグメントを指します。カプセル化技術は、成分の安定性、バイオアベイラビリティ、風味のマスキングに関連する課題に対処する能力により、食品業界で大きな注目を集めており、それ別保存期間を延長し、消費者の体験を向上させています。

世界の食品カプセル化の市場力学

食品カプセル化市場を形成している主な市場力学

主な市場促進要因

賞味期限の延長：

カプセル化技術により物質の放出制御が可能になり、食品の貯蔵寿命が向上します。カプセル化によって有効成分が外部条件から保護されるため、風味、栄養素、色彩が消費されるまで確実に保持され、廃棄物が最小限に抑えられ、製造業者のコスト効率が向上するため、市場の成長につながります。

味と栄養価の向上：

カプセル化は、ビタミン、オメガ 3脂肪酸、ミネラルなど、一部の栄養成分の味と臭いを隠すのに役立ち、機能性食品をより魅力的なものにし、市場を牽引します。この方法によって、味や外観を犠牲にすることなく食品を強化することが可能になり、健康的な食事の選択肢を求める消費者の需要に応えることができます。

食品加工におけるイノベーション：

食品カプセル化市場は技術革新に依存しており、様々な食品マトリックスに様々な成分を含める革新的な方法を開発しています。この技術により、時間放出香料や健康サプリメントなど独自の製品を生み出すことが可能になり、消費者の関心が高まって市場の見通しが拡大します。

クリーン・ラベルに対する消費者の需要：

カプセル化技術は、天然の保存料や香料を使用できるようにすることで、クリーンラベル製品に対する消費者の嗜好の高まりをサポートします。この戦略は、基本的な原材料が特定できる最小限の加工しか施されていない製品を求める消費者の要望に応えるもので、健康志向の顧客の信頼とロイヤルティを高める。

主な課題

技術コストの高さ：

カプセル化技術の開発と導入には、高度な材料と高度な製造手順が必要で、コストがかかります。この高コストは中小企業（SME）にとって大きな障壁となり、業界の革新と普及を制限しています。

スケールアップの複雑さ：

カプセル化プロセスを実験室から商業規模に移行することは、食品カプセル化市場にとってかなりの障害となります。規模拡大の際の一貫性、効率、および品質管理の確保は困難であり、多大な技術的専門知識と出費を伴うため、市場の拡大が遅れます。

安定性と適合性の問題：

pH、温度、食物組成のすべてがカプセル化された成分の放出メカニズムに影響を及ぼし、製品の品質と有効性を危険にさらす可能性があります。こうした難題に対処するには、継続的な調査と技術革新が必要であるが、いずれも資源集約的であり、大きな市場障壁となっています。

主要動向：

ナノテクノロジーの統合：

カプセル化技術におけるナノテクノロジーの利用は、ますます一般的になりつつあります。この方法は、活性物質の放出メカニズムをより正確に制御し、栄養素や香料の生物学的利用能と効能を高める。ナノテクノロジーは、ナノカプセル化された成分の創出を可能にし、より効率的なデリバリー・システムと斬新な料理アイテムを約束します。

標的放出システム：

高度なカプセル化技術は、消化管内の適切な時間と場所に有効成分を送達できる標的放出システムの開発に取り組んでいます。この精度は機能性食品と栄養補助食品の効能を高め、消費者が個別の健康上のメリットを享受できるようにします。

持続可能性の重視：

持続可能性への関心は食品カプセル化業界に影響を及ぼしており、生分解性で再生可能なカプセル化化学物質に重点が置かれています。持続可能な製造方法を求める消費者の需要に応え、製造業者は環境への影響を軽減するため、環境に優しい素材や手順を検討しています。この動向は、農業製品別やその他の再生可能資源から作られる封入材料の技術革新を促し、食品事業における循環経済を促進します。

目次

第1章 食品カプセル化の世界市場：イントロダクション

• 市場概要
• 調査範囲
• 前提条件

第2章 エグゼクティブサマリー

第3章 VERIFIED MARKET RESEARCHの調査手法

• データマイニング
• バリデーション
• 一次インタビュー
• データソース一覧

第4章 世界の食品カプセル化市場の展望

• 概要
• 市場力学
  • 促進要因
  • 抑制要因
  • 機会
• ポーターのファイブフォースモデル
• バリューチェーン分析

第5章 食品カプセル化の世界市場：コア材料別

• 概要
• ビタミンとミネラル
• 酵素
• 有機酸
• プロバイオティクス
• 甘味料
• 栄養脂質
• プレバイオティクス
• 保存料
• 着色料
• アミノ酸
• 香料
• タンパク質
• その他

第6章 食品カプセル化の世界市場：方法別

• 概要
• 物理的方法
• 化学的方法
• 物理化学的方法

第7章 食品カプセル化の世界市場：シェル材料別

• 概要
• 多糖類
• 脂質
• タンパク質
• 乳化剤

第8章 食品カプセル化の世界市場：技術別

• 概要
• ナノカプセル化
• マイクロカプセル化
• ハイブリッド・カプセル化

第9章 食品カプセル化の世界市場：用途別

• 概要
• 機能性食品
• 栄養補助食品
• ベーカリー製品
• 菓子類
• 飲料
• 冷凍食品
• 乳製品

第10章 食品カプセル化の世界市場：地域別

• 概要
• 北米
  • 米国
  • カナダ
  • メキシコ
• 欧州
  • ドイツ
  • 英国
  • フランス
  • その他欧州
• アジア太平洋
  • 中国
  • 日本
  • インド
  • その他アジア太平洋地域
• 世界のその他の地域
  • ラテンアメリカ
  • 中東・アフリカ

第11章 食品カプセル化の世界市場：競合情勢

• 概要
• 各社の市場ランキング
• 主な開発戦略

第12章 企業プロファイル

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

第13章 主な発展

• 製品の上市／開発
• 合併と買収
• 事業拡大
• パートナーシップと提携

第14章 付録

• 関連調査

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