The North America Food Encapsulation Market was worth $ 13.45 billion in 2016 and estimated to reach $17.04 billion by the end of 2021 with a growing potential of 6.1%. Food encapsulation is a method of incorporating food ingredients into a small capsules to allow flavour retention and mask bad flavour. Due to altering lifestyles there has been wide diversification in food items and this leads to food encapsulation industry players to introduce functional foods.
Newer way to preserve food is essential for today’s food market. Growing demand for packaged food is predicted to fuel the growth of food encapsulation market. With growing demand in functional or health enhancing convenience foods, due to increased health awareness, food encapsulation has seen various developments in the recent years.
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The North America Food Encapsulation market is driven by factors such as improved shelf life and enhanced bioavailability offered by food encapsulation technologies. The factors preventing the growth of the market are the higher cost of food encapsulation technologies and lower technological advances.
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- By Shell Materials
- By Technology
- By Core Phase
- Flavours & amp
On the basis of geography, the North America food encapsulation market is analysed under various regions namely U.S, Canada. North America has the highest share in the market owing to high availability of shell materials and with the help of major players available in U.S. North America is expected to witness sluggish growth rate due to market saturation in end use industries.
Some of the Key players dominating the North America Food Encapsulation market are Cargill, Incorporated (U.S.), Friesland Campina Kievit (The Netherlands), Royal DSM (The Netherlands), Kerry Group (Ireland), Ingredion Incorporated (U.S.), Firmenich Inc. (Switzerland), Lycored Ltd. (Israel), International Flavors and Fragrances (U.S.), Symrise AG (Germany), Sensient Technologies (U.S.), Balchem Corporation (U.S.), National Enzyme Company (U.S.), and Aveka Group (U.S.).
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