(Food-Beverage-News.Com, August 08, 2017 ) The Latin America Food Encapsulation Market was worth $ 3.93 billion in 2016 and estimated to reach $ 5.04 billion by the end of 2021 with a growing potential of 6.43 %. Encapsulation technique involves the incorporation of food ingredients, enzymes and other materials in capsules. Encapsulation in foods is utilized to mask odours.
Growing health awareness and time limits, and the resultant demand for functional and convenience foods is expected to drive the growth and development of the food encapsulation market. In coming years, food encapsulation technologies are forecast to find profitable niche applications in the gourmet food segment. Venture capital investments are expected to be high in the functional foods segment, given the rapidly aging population and increasing demand for foods with disease prevention benefits.
The Latin America Food Encapsulation market is driven by factors such as growing popularity of exotic flavours, cuisines, and gourmet varieties, changing dietary habits, rising importance on preservation of food products, and speed and agility in new product innovation.
Market Segmentation • By Shell Materials o Polysaccharides o Lipids o Emulsifiers o Others • By Technology o Physical o Chemical o By Core Phase o Vitamins o Flavours & amp o Essences o Others
Some of the key players that are influencing the Food Encapsulation market in Latin America 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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