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FROM: Amy James
DATE: Mar. 30, 2016 6:56 am gmt
SUBJECT: Food Encapsulation Market Driven by Changing Eating Habits with Increasing Economic Prosperity
KEYWORDS: Food Encapsulation Market
KEYWORDS: Food Encapsulation Market
In this report, vital market indicators such as drivers, challenges, and opportunities that will mark the development of the global food encapsulation market are evaluated. Also, the report looks into the competitive hierarchy of this market as it changes across North America, Europe, Asia Pacific, and Rest of the World regions.
Food encapsulation involves the incorporation of food ingredients into small capsules in order to retain the food’s flavor and to mask odors. The technique involves immobilizing cells, for instance, at the time of fermentation of products such as beer, wine, dairy, and meat. Spray drying, extrusion coating, liposome entrapment, inclusion complexation, rotational suspension separation, spray chilling or spray cooling, fluidized bed coating, coacervation, and centrifugal extrusion are the techniques used for food encapsulation.
The report points out the various reasons that are directly or indirectly aiding the progression of the food encapsulation industry. First and foremost, due to increasing economic prosperity worldwide and access to a host of communication mediums, food habits of consumers have changed notably. From traditional fare that requires sit-down eating, consumers are moving towards the consumption of functional foods suitable for urban dwellers. Functional foods are either fresh or processed foods that prevent the growth of microorganisms and also supply essential nutrients. Thus, to cater to the diversifying food tastes, food encapsulation comes into play for stabilizing food ingredients.
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In addition, the increasing preference for healthy food not compromising on the taste factor can also be attained using food encapsulation. Food encapsulation finds extensive use in confectionery items such as candies and chewing gums, wherein encapsulated sweeteners are needed to retain sweetness for long periods of time. However, food encapsulation has certain limitations as well, which restrain the growth of this industry. To maintain the stability of encapsulated food at the time of processing and packaging is a major limitation of food encapsulation.
On the basis of type, segments of the food encapsulation market are microencapsulation, hybrid technologies, and nanoencapsulation. Microencapsulation has an attractive cost-factor and also offers flexibility and versatility – the reasons for the preference of this technique over hybrid technologies and nanoencapsulation.
Top players that operate in the global food encapsulation market are ABCO Laboratories Inc., Aveka Group, Cargill Inc., Encapsys Microencapsulation, FrieslandCampina Kievit, GAT Food Essentials GmbH, Advanced BioNutrition Corporation, Balchem Corporation, Blue California, Coating Place Inc., and Firmenich Inc. among others.
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