South America Food Encapsulation Market Outlook, 2028

The food encapsulation industry in South America started to gain traction in the 1990s and early 2000s. During this period, the market primarily focused on encapsulating flavours, colours, and fragrances for the food and beverage industry. Encapsulation techniques such as spray drying and extrusion were introduced to the region, allowing for improved stability, controlled release, and enhanced sensory attributes of encapsulated ingredients. The demand for functional foods with added nutritional benefits and health-promoting ingredients started to grow in South America during the 2010s. This trend led to the expansion of the food encapsulation market, as encapsulation technologies enabled the incorporation of vitamins, minerals, probiotics, and other bioactive compounds into food products. Encapsulated functional ingredients became popular in products such as fortified dairy and bakery items, nutritional supplements, and functional beverages. As consumer awareness about the impact of food additives and preservatives increased, there was a shift towards natural and clean-label products in South America. Food encapsulation technologies played a crucial role in this trend by allowing the protection and controlled release of natural ingredients, enabling the development of clean-label products with extended shelf life and improved sensory attributes. In recent years, there has been an emphasis on technological advancements and research collaboration in the South American food encapsulation market. Universities, research institutions, and industry players have been working together to develop innovative encapsulation techniques, explore new materials, and optimise the encapsulation process to cater to the unique needs and preferences of the South American market. The functional beverages market in South America has witnessed significant growth, driven by factors such as increasing health consciousness, urbanization, and changing consumer lifestyles. These technologies have played a crucial role in this market expansion by allowing the incorporation of functional ingredients such as vitamins, antioxidants, and botanical extracts into beverages, ensuring their stability and bioavailability.

According to the research report, South America Food Encapsulation Market Outlook, 2028, the market is anticipated to grow by over USD 500 million from 2023 to 2028. To encourage the development of microencapsulation and nano-encapsulation, numerous companies active in the South American encapsulation sector have made large investments in cutting-edge technology. To reach niche markets, modern technologies are being developed. For instance, pharmaceutical companies are creating drugs that treat brain tumours and use particular drug delivery methods. Companies in the encapsulation industry are also concentrating on creating new solutions that can exhibit a variety of phase temperature change possibilities and enhanced latent heat storage capabilities. The energy industry is also seeing an increase in demand for encapsulated products, particularly those that can withstand high temperatures. During the anticipated period, these variables are anticipated to offer considerable growth potential for industry participants in the South American encapsulation market. New opportunities are being created in the market for active nutrition components as a result of changes in consumer consumption behaviours, such as growing consumer awareness of the advantages of eating healthily. The region is seeing a sharp increase in the demand for functional foods, supplements, and nutraceuticals. As more people incorporate functional foods and supplements into their diets, the market for encapsulated substances is growing. Additionally, the regional competitors are emphasising the provision of high-performance and secure ingredients for numerous applications, including dietary, medicinal, and cosmetic ones. The encapsulation market is anticipated to expand in the area over the course of the forecast year as a result of all these factors.

Brazil is the largest economy in South America and has a significant presence in the food encapsulation market. The country has a well-established food and beverage industry and is known for its diverse range of agricultural resources. Brazil's food encapsulation market is driven by factors such as increasing consumer demand for functional foods, natural ingredients, and convenience products. The market in Brazil is characterised by the development of innovative encapsulation techniques, research collaborations, and a focus on clean-label products. The encapsulation of flavours, colours, and functional ingredients is prominent in the Brazilian market, with applications in various food and beverage segments. Argentina is another major player in the South American food encapsulation market. The country is known for its agricultural production, including grains, fruits, and livestock, which provides a rich source of encapsulatable ingredients. The food encapsulation market in Argentina is driven by factors such as the growing demand for functional foods, natural ingredients, and increased consumer awareness about health and wellness. Encapsulation techniques are utilised to enhance the stability, shelf life, and sensory attributes of food products. Argentina's market is characterised by collaborations between industry and research institutions to develop innovative encapsulation technologies and applications. On the other hand, Colombia's food encapsulation market is experiencing significant growth due to factors such as a growing population, changing consumer preferences, and an expanding food and beverage industry. The country is known for its diverse agricultural resources, including tropical fruits, coffee, and cocoa, which present opportunities for encapsulation applications. The market in Colombia is driven by the demand for functional foods, natural ingredients, and convenience products. Encapsulation techniques are utilised to incorporate bioactive compounds, vitamins, and minerals into food products. Colombia's market is characterised by a focus on research and development, technological advancements, and collaborations between industry players and research institutions.

Based on the core phase segment, vitamins and minerals play a vital role in the market. Encapsulation is used to protect sensitive ingredients from degradation due to factors such as heat, light, and oxygen. Encapsulated vitamins and minerals offer improved stability and controlled release, ensuring efficacy and bioavailability in food products. They are widely used in functional foods, dietary supplements, and fortified food and beverage products. Enzymes, other materials, and food additives are all included in the encapsulation procedure. Using encapsulation in food, scents are covered up. The demand for functional and convenient foods as a result of time constraints and rising health consciousness is anticipated to fuel the expansion of the food encapsulation industry. Food encapsulation technologies are anticipated to develop lucrative specialised applications in the gourmet food market in the upcoming years. Given the increasingly ageing population and rising demand for foods that have benefits for disease prevention, venture capital investments are anticipated to be substantial in the functional foods category. The market for food encapsulation in South America is driven by a number of factors, including the expanding demand for gourmet and unique flavours, cuisines, and variants, shifting eating patterns, an increasing emphasis on food preservation, and the speed and agility of new product creation. On the other hand, probiotics are live microorganisms that confer health benefits when consumed in adequate amounts. Encapsulation of probiotics helps protect these beneficial bacteria from environmental factors, such as heat, moisture, and acidity, during processing and storage. Encapsulated probiotics ensure their viability and functionality, enabling the development of functional dairy products, beverages, and dietary supplements with improved shelf life and controlled release of probiotic cultures.

According to the report, the market is segmented into various shell material types, including polysaccharides, proteins, lipids, emulsifiers, and others (silicon, calcium carbonate, synthetic polymers, and biopolymers). Among them, polysaccharides will lead the market in 2022. Polysaccharides, such as starches, gums, and cellulose derivatives, are commonly used as shell materials in food encapsulation. They offer several benefits, including biocompatibility, biodegradability, and ease of availability. Polysaccharide-based encapsulation provides protection for sensitive ingredients, controlled release, and improved stability. These encapsulated materials find applications in various food and beverage products, including bakery items, dairy products, and confectionery. Proteins, such as whey protein, soy protein, and gelatine, are widely used as shell materials in food encapsulation. Protein-based encapsulation offers excellent film-forming properties, high encapsulation efficiency, and good barrier properties. Encapsulation using proteins provides protection for sensitive ingredients, controlled release, and enhanced stability. Protein-based encapsulation finds applications in dairy products, nutritional supplements, and functional foods. Other shell materials used in food encapsulation include synthetic polymers, natural resins, and composite materials. Synthetic polymers, such as polyvinyl alcohol (PVA) and polyvinylpyrrolidone (PVP), offer excellent barrier properties and controlled release characteristics. Natural resins, such as shellac and gum arabic, provide a protective coating and controlled release properties. Composite materials combine different shell materials to achieve specific functionalities and properties, such as improved stability, targeted release, or enhanced bioavailability.

Microencapsulation involves the encapsulation of active ingredients or bioactive compounds within micro-sized particles. Microencapsulation provides a protective barrier around sensitive ingredients, such as flavours, vitamins, and probiotics, preventing degradation and improving stability during processing, storage, and digestion. Microencapsulated particles allow for controlled release of the encapsulated ingredients, ensuring targeted delivery and extended release profiles in food and beverage products. Microencapsulation helps mask unpleasant tastes and odours associated with certain ingredients, enhancing the overall sensory experience of food products. Nano-encapsulation involves the encapsulation of active ingredients or bioactive compounds at the nano-scale level, typically using nanoparticles or nanostructured materials. Nano-encapsulation improves the bioavailability and absorption of encapsulated ingredients, allowing for better utilisation and health benefits. Nano-encapsulated particles provide controlled and targeted release of encapsulated ingredients, ensuring precise delivery and sustained release profiles in food and beverage formulations. Nano-encapsulation enhances the stability of sensitive ingredients, such as vitamins, antioxidants, and bioactive compounds, protecting them from degradation and preserving their functionality during processing and storage. However, hybrid encapsulation combines the advantages of different encapsulation technologies, such as microencapsulation and nano-encapsulation, to achieve synergistic effects such as improved stability, controlled release, and enhanced bioavailability.

Encapsulation is widely used in the bakery and confectionery industries in South America. Encapsulated ingredients such as flavours, colours, vitamins, and preservatives are incorporated into various baked goods, including bread, cakes, cookies, and pastries. Encapsulation helps preserve the sensory attributes, improve shelf life, and enhance the overall quality of bakery and confectionery products. In addition to that, encapsulation finds extensive application in the dairy and frozen dessert industries in South America. Encapsulated ingredients such as probiotics, enzymes, flavours, and colours are added to dairy products like yoghurt, cheese, ice cream, and milk-based beverages. Encapsulation enhances the stability and viability of probiotics, prevents flavour and colour degradation, and improves the overall texture and sensory experience of dairy and frozen dessert products. However, encapsulation plays a vital role in the nutrition and dietary supplement industries in South America. Encapsulated ingredients such as vitamins, minerals, omega-3 fatty acids, and herbal extracts are incorporated into various supplement formats, including capsules, tablets, powders, and gummies. Encapsulation helps protect sensitive ingredients from degradation, ensures controlled release, and enhances the bioavailability and efficacy of nutritional and dietary supplements. Encapsulation is also used in various other food applications in South America, including meat and poultry products, seafood, soups and sauces, ready-to-eat meals, and infant formula. Encapsulation helps improve the quality, shelf life, and nutritional value of these products by protecting sensitive ingredients, controlling release, and enhancing stability.

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., Stepan Company, TasteTech, Evonik Industries AG, Lonza Group.

Considered in this report

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

Aspects covered in this report

• South America 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:

• Brazil
• Argentina
• Colombia

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.