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