Europe Food Encapsulation Market Outlook, 2028

Food encapsulation extends the taste, flavour, and colour of food products while maintaining and restoring their shelf life. Additionally, it aids in preserving and stabilising food constituents in their original state. In order to easily wrap food particles or substances like lipids, acids, flavours, and complete ingredients, food encapsulation is used. Food packaging can satisfy the tastes, health, and practical needs of consumers who are becoming more health conscious. These components are necessary to guarantee the completed product's flavour, taste, and shelf life. The food and beverage industries can now preserve goods for longer thanks to the development of this technology. By increasing taste, flavour, and colour, food encapsulation extends and maintains the shelf life of food products. Additionally, it assists in preserving and stabilising food components in their original state. The use of food encapsulation makes it simple to cover food particles or substances, including lipids, acids, flavours, and complete foods. Food packaging can satisfy the tastes, health concerns, and practical needs of consumers who are more mindful of their own health. The taste, shelf life, and flavour of the final product depend on these elements. The development of this technology has allowed the food and beverage sector to preserve goods for longer. The market for food encapsulation is primarily driven by the various applications of food encapsulation, including the retention or masking of taste and colour, increased shelf life, a rise in the demand for functional or nourishing foods, enhanced bioavailability of food ingredients, controlled release functionality, and rising demand for nutritional health foods for both adults and children. However, the market is experiencing a difficult struggle as a result of the high costs associated with using technology and the sluggish development of technological techniques. Despite this, the use of nanotechnology in the food encapsulation sector and multi-component ingredient delivery systems has created previously unheard-of chances for the market's prospective expansion.

According to the research report, Europe Food Encapsulation Market Outlook, 2028, the market is anticipated to add over USD 1420 Million in 2022. Increased consumption of functional foods and an increase in customers who are health-conscious are the two key growth drivers of the European food encapsulation market. The need for nutritional items has grown globally as people become more health conscious; this desire can be met by encapsulating food products. The market for food encapsulation in Europe is anticipated to grow as a result in the near future. With the rising demand for prepared foods, it might possibly dominate the industry in the future. Around the world, problems like diabetes and obesity are becoming more common. People choose food and beverages more carefully as a result. But because of their hectic schedules, people tend to pick prepared dishes. These foods fall under the category of ready-to-eat foods. Foods need to have a certain shelf life to maintain their flavour and colour. Additionally, the market for food encapsulation may benefit from prepared foods for many years to come. One of the main elements driving the expansion of the food encapsulation industry in Europe is the growing emphasis on improving product attractiveness through the enhancement of taste, flavour, and colour. Additionally, it is being used more frequently as an encapsulated sweetener in confections like candy and gum. The market is expanding as a result of increased research and development spending on food preservatives. The use of food encapsulation is becoming increasingly common in sectors like beverages, meat, poultry, and seafood.

The rising demand for quick and healthful foods among consumers is anticipated to have a significant impact on the development of the food encapsulation market in Europe. Additionally, the industry is expanding due to the development of preservation technologies like nano-encapsulation and microencapsulation. The demand for processed and prepared foods is expanding due to lifestyle changes, which are also driving a wide diversification of food products. Growing consumer desire for goods that serve a purpose; these goods are frequently seen in retail stores and convenience stores and are used on a regular basis by consumers. Functional items are defined as having a high degree of predictability in their demand and a long shelf life. Major ingredients being encapsulated in functional items can also aid in extending their shelf life and guarantee a healthy profit margin. During the forecast period, it is anticipated that the amount of active ingredients, such as antioxidants, prebiotics, vitamins, amino acids, and carotenoids, encapsulated in functional food products will rise significantly. This is mainly because more people are becoming health-conscious and there is a greater demand for nutrient-dense food products. Thus, the increasing demand for functional products is expected to be a major trend during the forecast period, thereby boosting the European encapsulation market's growth.

Europe comprises several major economies, such as Germany, France, Italy, Spain, the UK, and Russia. Among them, Germany will dominate the market in 2022. Germany has a strong reputation for its advanced technological capabilities and innovative research and development in various industries, including food and pharmaceuticals. German companies and research institutions have made significant contributions to the development of encapsulation technologies, leading to advancements in encapsulation methods, materials, and applications. Germany has a well-established research infrastructure with renowned universities, research institutions, and industry-academia collaborations. These institutions provide a conducive environment for research and development activities focused on encapsulation technologies. The presence of leading research centres and expertise in areas such as materials science, chemistry, and engineering contributes to Germany's leadership in the encapsulation market. Also, Germany has a diverse and highly developed industrial base, including food, pharmaceuticals, and chemicals. The country's strong manufacturing capabilities and technological expertise enable the production of high-quality encapsulated products. German companies have invested in state-of-the-art manufacturing facilities and have the resources to meet the growing demand for encapsulated ingredients and products. Germany is known for its strict quality and safety standards in the food and pharmaceutical industries. German companies adhere to rigorous quality control measures and comply with regulations and certifications to ensure the safety and efficacy of their encapsulated products. This commitment to quality gives German encapsulation products a reputation for reliability and trustworthiness in the market.

Due to the increasing acceptance of encapsulated substances for a variety of applications, the region presents substantial prospects for the growth of the encapsulation market. Encapsulation assists in managing ingredient functionality and increases stability and handling characteristics. Additionally, it enables producers of food, drinks, and other consumer goods to give their products an uncommon ingredient. The increased need for fortified food products is driving the demand for encapsulation technology. Consumer demand for convenient and healthful food products is rising in Europe. The encapsulation market in Europe is expected to develop at a faster rate during the forecast period due to the rising use of encapsulated goods in the food and beverage industry for a variety of applications. Food encapsulation enables food and beverage manufacturers to overcome challenges related to food colour, taste, nutrition, and preservation. In addition, a better standard of living and increased health awareness will increase the demand for products that are highly effective and provide better nutritional intake. Time-controlled ingredient release is the most preferred method for nutraceuticals. Additionally, food and beverage processors tend to encapsulate a wide variety of products to gain a competitive advantage. The benefits associated with food encapsulation, like the controlled release of ingredients, are driving business expansion. Through encapsulation technology, it can be designed to release key products or active substances at a specific temperature or within the required time after consumption.
Some of the key factors driving the European food encapsulation market include the rising demand for cooked foods and the rising consumption of functional foods. Food encapsulation, a leader in the market, can satisfy the demands of consumers who are concerned about their health for healthy, delicious, and nutritious products. People are becoming more aware of their food and drink choices as the prevalence of diseases like diabetes and obesity rises globally. Food encapsulation in Europe helps to enhance food's flavour, colour, and taste while extending its shelf life and making the product more appealing. The hectic pace of modern life has increased customer demand for prepared cuisine. These are foods that are ready to eat, must maintain their taste, colour, and flavour, and have a stable shelf life.
The pharmaceutical industry's growing reliance on organic synthesis, which produces a highly complex combination in contrast to the inorganic approach, is expected to increase the adoption of microencapsulation technology over the projected period. Microencapsulation boosts absorption by reducing localised drug concentration by breaking the pharmaceutical doses into smaller units that are disseminated over a large area of the gastrointestinal system. The pharmaceutical industry's need for microencapsulation is anticipated to increase as a result of these advantages. Due to the rising demand for nutraceuticals and functional food items, there has been considerable growth in the demand for microencapsulation technology in Europe. These products' stability, shelf life, and bioavailability can all be improved by the use of microencapsulation. Another factor that is projected to contribute to market expansion is the use of microencapsulation to encapsulate pharmaceuticals, which can increase their stability, lower their toxicity, and enable controlled release. A joint venture between DSM (Netherlands) and Evonik (Germany) was established in July 2019 to produce encapsulated omega-3 fatty acids, ease the load on fish, and advance the aquaculture sector. The new encapsulation technique, known as MEG-3, was introduced by DSM Netherlands in January 2017. The demand for microencapsulation in the food and beverage industry is significantly impacted by the growing trend towards a healthier way of life, disease prevention through diet, also known as functional foods, and improving the nutritional value of food products along with taste, colour, texture, and aroma. Due to the method's many benefits, which include cell encapsulation, longer drug administration, taste and odour masking, environmental protection for the pharmaceuticals, and particle size reduction to increase the solubility of the less soluble drugs.

Vitamins and nutraceuticals are encapsulated to enhance their stability, bioavailability, and controlled release in functional foods and dietary supplements. Encapsulation protects these sensitive ingredients from degradation caused by light, oxygen, and other environmental factors. Encapsulated vitamins and nutraceuticals play a vital role in meeting consumers' nutritional requirements and delivering health benefits. Probiotics and prebiotics are encapsulated to ensure their viability and stability during processing, storage, and gastrointestinal transit. Encapsulation helps protect these live cultures from harsh conditions, such as low pH and heat, ensuring their survival until they reach the target site in the digestive system. Encapsulated probiotics and prebiotics are commonly used in dairy products, beverages, and dietary supplements for their health-promoting properties. Also, encapsulation of oils and fats is crucial in the European food industry. Encapsulating oils and fats helps prevent oxidation, improve shelf life, and control the release of lipids in various food formulations. Encapsulated oils and fats find applications in bakery products, confectionery, snacks, and beverages, where they contribute to flavour enhancement, texture improvement, and controlled fat release. Flavours and aromas are widely encapsulated in the European food industry. Encapsulation helps protect volatile compounds, improve stability, and control the release of flavours and aromas in food products. Encapsulated flavours and aromas enhance the sensory experience, provide longer-lasting taste profiles, and offer better stability during processing, storage, and high-temperature applications.

Physical encapsulation methods, such as spray drying and extrusion, offer several advantages in the food industry. They provide high production capacity, scalability, and versatility in encapsulating a wide range of ingredients. These methods are particularly useful for encapsulating heat-sensitive materials, as they involve rapid drying or cooling processes. Physical encapsulation methods enable the creation of encapsulated particles or powders with improved stability, controlled release, and enhanced functionality. They are widely employed in the food industry for applications like flavour encapsulation, colour protection, and the controlled release of bioactive compounds. Chemical encapsulation methods, such as coacervation and sol-gel encapsulation, are valued for their ability to form a protective coating around the core material through chemical reactions or interactions. These methods provide excellent encapsulation efficiency and a controlled release of the encapsulated ingredients. Chemical encapsulation helps protect sensitive materials from degradation, enhance their stability, and improve their bioavailability. Coacervation and sol-gel encapsulation find applications in various food products, including the encapsulation of oils, flavours, vitamins, and functional ingredients. However, physicochemical encapsulation methods, such as emulsion-based encapsulation and spray chilling and freezing, combine physical and chemical principles to achieve enhanced encapsulation properties. Emulsion-based encapsulation enables the encapsulation of both hydrophobic and hydrophilic ingredients, providing controlled release, stability, and improved functionality. Spray chilling or freezing, on the other hand, offers efficient encapsulation of fats, oils, and sensitive ingredients, providing protection against oxidation and degradation. Physicochemical encapsulation methods are widely utilised in the food industry to enhance the sensory attributes, shelf life, and nutritional value of food products.

Major Companies present in the market:

Cargill, Incorporated, Royal DSM N.V., Kerry Group plc, Ingredion Incorporated, Symrise AG, International Flavors & Fragrances (IFF), Sensient Technologies Corporation, Givaudan S.A., Royal FrieslandCampina N.V, Stepan Company, Balchem Corporation, TasteTech, LycoRed Ltd., Vitablend Nederland BV, Encapsys LLC, Advanced Bionutrition Corporation, Innov'ia.

Considered in this report

• Geography: Europe
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report

• Europe Food Encapsulation with its value and forecast along with its segments
• Country-wise Food Encapsulation market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Countries covered in the report:

• Germany
• United Kingdom
• France
• Spain
• Italy
• Russia

By Core Phase

• Vitamins
• Minerals
• Enzymes
• Pro-biotic
• Sweeteners
• Organic Acids
• Flavours & Essence
• Colors
• Preservatives
• Essential Oils
• Pre-biotic
• Others

By Shell Material

• Polysaccharides
• Proteins
• Lipids
• Emulsifiers
• Others

By Technology

• Micro-encapsulation
• Nano-encapsulation
• Hybrid technology

By Application

• Functional Foods
• Dietary Supplements
• Bakery Products
• Confectionary Products
• Beverages
• Frozen products
• Dairy Products

By Method

• Physical Method
• Chemical Method
• Physicochemical Method

The approach of the report:

This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analysing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience

This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to Food Encapsulation industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.