Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2025

食品カプセル化の世界市場予測:シェル材料別(多糖類、乳化剤、脂質、タンパク質)、技術別(マイクロカプセル化、ナノカプセル化、ハイブリッドカプセル化)、用途別、方法別、コア別、地域別

◆タイトル:Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2025
◆商品コード:FB 2207
◆調査・発行会社:MarketsandMarkets
◆発行日:2020年3月30日
◆ページ数:218
◆レポート形式:PDF / 英語
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◆調査対象地域:グローバル
◆産業分野:食品&飲料
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【レポートの概要】

MarketsandMarkets社は食品カプセル化の世界市場が、2020年99億ドルから2025年141憶ドルまで、年平均7.5%成長すると予測しています。本調査レポートでは、食品カプセル化の世界市場について調査・分析し、イントロダクション、調査手法、エグゼクティブサマリー、プレミアムインサイト、市場動向、シェル材料別(多糖類、乳化剤、脂質、タンパク質)分析、コア別(ビタミン&ミネラル、酵素、有機酸、プロバイオティクス、甘味料)分析、方法別(物理的、化学的、物理化学的)分析、技術別(マイクロカプセル化、ナノカプセル化、ハイブリッドカプセル化)分析、用途別(栄養補助食品、機能性食品、ベーカリー製品、冷凍食品、乳製品)分析、地域別分析、競争状況、企業概要などを含め、次の構成でお届け致します。
・イントロダクション
・調査手法
・エグゼクティブサマリー
・プレミアムインサイト
・市場動向
・食品カプセル化の世界市場:シェル材料別(多糖類、乳化剤、脂質、タンパク質)
・食品カプセル化の世界市場:コア別(ビタミン&ミネラル、酵素、有機酸、プロバイオティクス、甘味料)
・食品カプセル化の世界市場:方法別(物理的、化学的、物理化学的)
・食品カプセル化の世界市場:技術別(マイクロカプセル化、ナノカプセル化、ハイブリッドカプセル化)
・食品カプセル化の世界市場:用途別(栄養補助食品、機能性食品、ベーカリー製品、冷凍食品、乳製品)
・食品カプセル化の世界市場:地域別
・競争状況
・企業概要

“Thefood encapsulationmarket isprojected to grow at a CAGR of7.5% in terms of value.The key drivers include higher demand for encapsulated flavors and technological advancements in the food industry.”
The food encapsulation market is estimated to be valued at USD 9.9billionin 2020andis projected to grow at a CAGR of 7.5%,recording a value of USD 14.1billion by 2025. This market is majorly driven by the rising demand for encapsulated flavors from convenience food manufacturers and increasing demand for fortified food products. However, the high cost is the only restraining factor for this market. As per industry experts, the price of any ingredient rises by over 50% when subjected to encapsulation procedures. Also, the capital investment involved in machinery and material cost adds to the final product.

“The market for probiotics is projected to record the highest CAGR during the forecast period.”
Probiotics help in maintaining vigorous levels of friendly microorganisms in the human intestine. Probiotic helps in preventing infection, slowing down the growth of harmful bacteria, prevention of imbalance in the digestive system, avoiding reduction of immunity and ineffective nutritional absorption.Owing to the numerous health benefits offered by prebiotics, they are being extensively used in the food industry in the functional food segment. These probiotics are encapsulated to maintain their characteristics and to protect them from external environmental conditions.

“The functional food segmentis estimated to account for the largest market share in 2020, in terms of application.”
Ingredients such as vitamins, minerals, and probiotics are majorly applied in functional foods. Also, the adoption of encapsulation for vitamins has been the highest, according to industry experts, across the globe. According to industry experts, the adoption rate of food encapsulation has been as high as 40% in the functional food segment for its ingredients. Hence, the segment is estimated todominate the market in 2020 for food encapsulation, based on application, and is closely followed by dietary supplements, which is the next major application of these ingredients.

“Asia Pacific to grow at the highest CAGR in the food encapsulation market between 2020 and 2025.”
The North American region dominated the market in 2018, and the Asia Pacific region is projected to be the fastest-growing market during the forecast period in the food encapsulation market. Factors driving the Asia Pacific market growth include the increasing adoption of technological advancementsin the region, growing disposable income, and growing demand for functional food and dietary supplements among the urban population. Due to the developing economic conditions across the majority of the countries, consumers in the region prefer the consumption of cheaper products, and hence, mostly opt for non-encapsulated foods. However, cheap labor in these countries helps in the development of a generic range of encapsulated ingredients at competitive pricing, which is further bolstering the market growth in Asia Pacific.

Break-up of Primaries:
 By Value Chain:Technology providers- 64% and Ingredient providers- 34%
 By Designation:CXO- 49%, Managers- 31%,and Executives-20%
 By Region:Europe- 30%, North America – 30%, Asia Pacific- 20%, South America – 10%, and MEA- 10%

Leading players profiled in this report:
• FrieslandCampina (Netherlands)
• DSM (Netherlands)
• Ingredion Incorporated (US)
• Kerry Group (Ireland)
• Cargill (US)
• Lycored Group (Israel)
• Balchem Corporation (US)
• Firmenich Incorporated (Switzerland)
• BASF SE (Germany)
• International Flavors and Fragrances Inc. (US)
• DuPont (US)
• Symrise AG (Germany)
• Sensient Technologies Corporation (US)
• Aveka Group (US)
• Advanced Bionutrition Corp (US)
• Encapsys (US)
• Tastetech Encapsulation Solutions (UK)
• Sphera Encapsulation (Italy)
• Clextral (France)
• Vitasquare (Netherlands)

Research Coverage:
The report segmentsthe food encapsulationmarket on the basis ofshell material, core phase, application, technology, method, and region. In terms of insights, this report focuses on various levels of analyses—the competitive landscape,end-use analysis, and company profiles—which together comprise and discuss views on the emerging & high-growth segments of the globalfood encapsulationmarket, high-growth regions, countries, government initiatives, drivers, restraints, opportunities, and challenges.

Reasons to buy this report:
• To get a comprehensive overview of the food encapsulation market
• To gain wide-ranging information about the top players in this industry, their product portfolios, and key strategies adopted by them
• To gain insights about the major countries/regions in which the food encapsulationmarketis flourishing

【レポートの目次】

1 INTRODUCTION
1.1. OBJECTIVES OF THE STUDY
1.2. MARKET DEFINITION
1.3. MARKET SCOPE
1.4. PERIODIZATION CONSIDERED
1.5. CURRENCY CONSIDERED
1.6. STAKEHOLDERS

2 RESEARCH METHODOLOGY
2.1. RESEARCH DATA
2.1.1. SECONDARY DATA
2.1.2. PRIMARY DATA
2.1.2.1. BREAKDOWN OF PRIMARIES
2.2. MARKET SIZE ESTIMATION
2.3. DATA TRIANGULATION
2.4. RESEARCH ASSUMPTIONS
2.5. RESEARCH LIMITATIONS

3 EXECUTIVE SUMMARY

4 PREMIUM INSIGHTS

5 MARKET OVERVIEW
5.1. INTRODUCTION
5.2. MARKET DYNAMICS
5.2.1. DRIVERS
5.2.2. RESTRAINTS
5.2.3. OPPORTUNITIES
5.2.4. CHALLENGES
5.3. YC & YCC Shift
5.4. VALUE CHAIN ANALYSIS
5.5. PATENT ANALYSIS
5.6. REGULATIONS

6 FOOD ENCAPSULATION MARKET, BY SHELL MATERIAL
6.1. POLYSACCHARIDES
6.2. PROTEINS
6.3. LIPIDS
6.4. EMULSIFIERS

7 FOOD ENCAPSULATION MARKET, BY CORE PHASE
7.1. VITAMINS & MINERALS
7.1.1. VITAMINS
7.1.1.1. Fat soluble
7.1.1.1.1. Vitamin A
7.1.1.1.2. Vitamin D
7.1.1.1.3. Vitamin E
7.1.1.1.4. Vitamin K
7.1.1.2. Water soluble
7.1.1.2.1. Vitamin B Complex
7.1.1.2.2. Vitamin C
7.1.2. MINERALS
7.2. ENZYMES
7.2.1. Carbohydrase
7.2.2. Protease
7.2.3. Lipase
7.2.4. Others
7.3. ORGANIC ACIDS
7.3.1. Citric acid
7.3.2. Acetic acid
7.3.3. Malic acid
7.3.4. Fumaric acid
7.3.5. Lactic acid
7.3.6. Propionic acid
7.3.7. Ascorbic acid
7.3.8. Others
7.4. PROBIOTICS
7.4.1. Bacteria
7.4.2. Yeast
7.5. SWEETENERS
7.6. NUTRITIONAL LIPIDS
7.7. PRESERVATIVES
7.7.1. Antimicrobials
7.7.2. Antioxidants
7.7.3. Others
7.8. PREBIOTICS
7.8.1. Oligosaccharides
7.8.2. Inulin
7.8.3. Polydextrose
7.8.4. Others
7.9. COLORS
7.9.1. Natural colors
7.9.2. Artificial colors
7.10. AMINO ACIDS
7.11. PROTEINS
7.12. FLAVORS
7.12.1. Chocolate & browns
7.12.2. Vanilla
7.12.3. Fruits & nuts
7.12.4. Dairy
7.12.5. Spices
7.12.6. Others
7.13. OTHERS

8 FOOD ENCAPSULATION MARKET, BY METHOD
8.1. PHYSICAL
8.1.1. Atomization
8.1.1.1. Spray drying
8.1.1.2. Spray chilling
8.1.1.3. Spinning disk
8.1.2. Fluid bed
8.1.3. Extrusion
8.1.4. Others
8.2. CHEMICAL
8.2.1. Polymerization
8.2.2. Sol-gel method
8.3. PHYSICO-CHEMICAL
8.3.1. Coacervation methods
8.3.2. Evaporation-solvent diffusion methods
8.3.3. Layer-by-layer encapsulation
8.3.4. Cyclodextrins
8.3.5. Liposomes
8.3.6. Others

9 FOOD ENCAPSULATION MARKET, BY TECHNOLOGY
9.1. MICROENCAPSULATION
9.2. NANOENCAPSULATION
9.3. HYBRID ENCAPSULATION

10 FOOD ENCAPSULATION MARKET, BY APPLICATION
10.1. DIETARY SUPPLEMENTS
10.2. FUNCTIONAL FOOD PRODUCTS
10.3. BAKERY PRODUCTS
10.4. CONFECTIONARY
10.5. BEVERAGES
10.6. FROZEN PRODUCTS
10.7. DAIRY PRODUCTS

11 FOOD ENCAPSULATION MARKET, BY REGION
11.1. INTRODUCTION
11.2. NORTH AMERICA
11.2.1. US
11.2.2. CANADA
11.2.3. MEXICO
11.3. EUROPE
11.3.1. GERMANY
11.3.2. UK
11.3.3. FRANCE
11.3.4. ITALY
11.3.5. SPAIN
11.3.6. REST OF EUROPE
11.4. ASIA PACIFIC
11.4.1. CHINA
11.4.2. JAPAN
11.4.3. INDIA
11.4.4. AUSTRALIA & NEW ZEALAND
11.4.5. REST OF ASIA PACIFIC
11.5. SOUTH AMERICA
11.5.1. BRAZIL
11.5.2. ARGENTINA
11.5.3. REST OF SOUTH AMERICA
11.6. REST OF THE WORLD
11.6.1. MIDDLE EAST
11.6.2. AFRICA

12 COMPETITIVE LANDSCAPE
12.1. OVERVIEW
12.2. COMPETETIVE LEADERSHIP MAPPING (OVERALL MARKET)
12.2.1. VISIONARY LEADERS
12.2.2. INNOVATORS
12.2.3. DYNAMIC DIFFERENTIATORS
12.2.4. EMERGING COMPANIES
12.3. STRENGTH OF PRODUCT PORTFOLIO
12.4. BUSINESS STRATEGY EXCELLENCE
12.5. COMPETITIVE SCENARIO
12.5.1. EXPANSIONS & INVESTMENTS
12.5.2. NEW PRODUCT LAUNCHES
12.5.3. ACQUISITIONS
12.5.4. AGREEMENTS, COLLABORATIONS, AND PARTNERSHIPS

13 COMPANY PROFILES (Ingredient Manufacturer) *
(BUSINESS OVERVIEW, RECENT FINANCIALS, PRODUCT OFFERINGS, RECENT DEVELOPMENTS, SWOT ANALYSIS, KEY STRATEGIES) **
13.1. FRIESLANDCAMPINA
13.2. DSM
13.3. INGREDION INCORPORATED
13.4. KERRY GROUP
13.5. CARGILL
13.6. LYCORED GROUP
13.7. BALCHEM CORPORATION
13.8. FIRMENICH INCORPORATED
13.9. BASF
13.10. DUPONT
13.11. INTERNATIONAL FLAVORS AND FRAGRANCES INC
13.12. SYMRISE AG
13.13. SENSIENT TECHNOLOGIES CORPORATION
13.14. AVEKA GROUP
13.15. ADVANCED BIONUTRITION CORP
13.16. ENCAPSYS
13.17. TASTETECH ENCAPSULATION SOLUTIONS
13.18. SPHERA ENCAPSULATION
13.19. CLEXTRAL
13.20. VITASQUARE

14 APPENDIX



★調査レポート[食品カプセル化の世界市場予測:シェル材料別(多糖類、乳化剤、脂質、タンパク質)、技術別(マイクロカプセル化、ナノカプセル化、ハイブリッドカプセル化)、用途別、方法別、コア別、地域別] ( Food Encapsulation Market by Shell Material (Polysaccharides, Emulsifiers, Lipids, Proteins), Technology (Microencapsulation, Nanoencapsulation, Hybrid encapsulation), Application, Method, Core Phase, and Region - Global Forecast to 2025 / FB 2207) 販売に関する免責事項
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