Global Food Encapsulation Market (2012 – 2017) - By Types, Functions,Applications, Ingredients, Shell Materials, Packaging...
Table of Contents1 INTRODUCTION 1.1 KEY TAKE-AWAYS 1.2 REPORT DESCRIPTION 1.3 MARKETS COVERED 1.4 STAKEHOLDERS 1.5 RESEARC...
3.7.1 PATENT ANALYSIS, BY GEOGRAPHY  3.7.2 PATENTS ANALYSIS, BY YEAR  3.7.3 PATENTS ANALYSIS, BY COMPANY4 GLOBAL MARKET OF...
7 GLOBAL MARKET OF FOOD ENCAPSULATION, BY INGREDIENTS 7.1 INTRODUCTION 7.2 VITAMINS   7.2.1 FAT SOLUBLE VITAMINS       7.2...
7.10.3.3 Bifidobacterium bifidum  7.10.4 INULIN  7.10.5 FRUCTO-OLIGOSACCHARIDES  7.10.6 GALACTO-OLIGOSACCHARIDES  7.10.7 O...
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Global Food Encapsulation Market (2012 – 2017) - By Types, Functions, Applications, Ingredients, Shell Materials, Packaging, & Geography: Trends & Forecasts

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Transcript of "Global Food Encapsulation Market (2012 – 2017) - By Types, Functions, Applications, Ingredients, Shell Materials, Packaging, & Geography: Trends & Forecasts"

  1. 1. Global Food Encapsulation Market (2012 – 2017) - By Types, Functions,Applications, Ingredients, Shell Materials, Packaging, & Geography: Trends &ForecastsThe development of cutting-edge preservation techniques such as nanoencapsulation and microencapsulationtechnologies has revolutionized the food encapsulation industry; as in addition to preservation, these technologiesalso maintain and mask ingredients, aroma, and taste. Technological developments in controlled release anddelivery systems are increasingly attracting potential industry players towards the food encapsulation market.Changing lifestyles due to improvements in living standards have led to a wide diversification in food items. Thisfactor is inducing an increasing number of food encapsulation industry players to introduce functional foods orfortified foods. Functional foods are fresh or processed foods containing health-promoting or disease-preventingproperties with its basic functionality being nutrient supply.Encapsulation shows a niche in food industry. Food products are required to be abounded of nutrients, and thisbecomes possible by adoption of encapsulation technology on gross level including weaning food, convenientfood, and tertiary processed food. Newer way to preserve food is a demand in food market, a better way to servethe society is the current need of marketers. Investment ventures have all set their path in searching variousacceptable varieties of food product and encapsulation is providing reasonable benefit to the consumers. Thoughencapsulation turns out to be on of the boon for mankind, it at the same time is scrutinized during packaging andprocessing. Food ingredient producers need to research on the reduction of the size of encapsules anduncontrolled release at the target region.The market for such foods is driven mainly by a global increase in health consciousness, which has also increasedthe demand for dietary supplements, health foods, and beverages. These are the areas where encapsulated foodsor ingredients have most applications. Also, confectionary items such as candies and chewing gums includeencapsulated sweeteners to maintain sweetness over longer periods of time. This segment is also making the foodencapsulation market very lucrative for the key industry players.Buy Your Copy of Report @ http://www.reportsnreports.com/reports/164927-global-food-encapsulation-market-2012-2017-by-types-functions-applications-ingredients-shell-materials-packaging-geography-trends-forecasts.htmlReport Details:Published: June 2012No. of Pages: 277Price Single user license: US $ 4650 Corporate User License: US $ 7150
  2. 2. Table of Contents1 INTRODUCTION 1.1 KEY TAKE-AWAYS 1.2 REPORT DESCRIPTION 1.3 MARKETS COVERED 1.4 STAKEHOLDERS 1.5 RESEARCH METHODOLOGY 1.5.1 MARKET SIZE 1.5.2 KEY DATA POINTS TAKEN FROM PRIMARY SOURCES 1.5.3 LIST OF COMPANIES COVERED DURING PRIMARIES 1.5.4 LIST OF SECONDARY SOURCES 1.5.5 ASSUMPTIONS MADE FOR THE REPORT 1.5.6 KEY QUESTIONS ANSWERED2 EXECUTIVE SUMMARY3 MARKET OVERVIEW 3.1 INTRODUCTION 3.2 UNDERSTANDING FOOD ENCAPSULATION 3.3 BURNING ISSUE 3.3.1 LEGISLATION ISSUES IN EUROPEAN MARKET 3.4 WINNING IMPERATIVE 3.4.1 REDUCING CAPSULE SIZE & INCREASING BIOAVAILABILITY 3.5 MARKET DYNAMICS 3.5.1 DRIVERS 3.5.1.1 Change in Food Consumption Patterns 3.5.1.2 Increasing Consumption of Functional Foods 3.5.1.3 Growing Demand for Convenience Foods 3.5.1.4 Innovative Food Encapsulation Technologies 3.5.2 RESTRAINTS 3.5.2.1 High Costs 3.5.2.2 Fewer Technology Developments 3.5.3 OPPORTUNITIES 3.5.3.1 Multi-component Delivery System 3.6 PORTER’S FIVE FORCES ANALYSIS 3.6.1 DEGREE OF COMPETITION 3.6.2 SUPPLIERS POWER 3.6.3 BARGAINING POWER OF BUYERS 3.6.4 THREAT OF SUBSTITUTES 3.6.5 THREAT OF NEW ENTRANTS 3.7 PATENT ANALYSIS
  3. 3. 3.7.1 PATENT ANALYSIS, BY GEOGRAPHY 3.7.2 PATENTS ANALYSIS, BY YEAR 3.7.3 PATENTS ANALYSIS, BY COMPANY4 GLOBAL MARKET OF FOOD ENCAPSULATION, BY TYPES 4.1 INTRODUCTION 4.2 MICROENCAPSULATION 4.2.1 POLYMERIZATION 4.2.1.1 Inter Facial Polymerization 4.2.1.2 Matrix Polymerization 4.2.1.3 In-situ Polymerization 4.2.2 SPINNING DISK 4.3 MACROENCAPSULATION 4.4 NANOENCAPSULATION 4.4.1 MICELLE 4.4.2 PHASE INVERSION 4.4.3 LAYER-BY-LAYER DEPOSITION 4.4.4 CONTROLLED PRECIPITATION 4.5 HYBRID TECHNOLOGIES 4.5.1 COACERVATION 4.5.2 SOLVENT EVAPORATION 4.5.3 MOLECULAR INTRUSION 4.5.4 SPRAY DRYING 4.5.5 EXTRUSION 4.5.6 CO-CRYSTALLIZATION 4.5.7 LIPOSOME ENCAPSULATION 4.5.8 FLUIDIZED-BED COATING 4.5.9 SPRAY COOLING5 GLOBAL MARKET OF FOOD ENCAPSULATION, BY FUNCTIONS 5.1 INTRODUCTION 5.2 TASTE MASKING 5.3 OXIDATION STABILITY 5.4 FLAVOR MASKING 5.5 COLOR MASKING 5.6 OTHERS (CONTROLLED RELEASE)6 GLOBAL MARKET OF FOOD ENCAPSULATION, BY APPLICATIONS 6.1 INTRODUCTION 6.2 BAKERY & CONFECTIONARY 6.3 DAIRY & FROZEN DESSERTS 6.4 SNACKS/CONVENIENCE FOODS 6.5 FUNCTIONAL FOODS 6.6 MEAT, POULTRY & SEAFOODS 6.7 BEVERAGES
  4. 4. 7 GLOBAL MARKET OF FOOD ENCAPSULATION, BY INGREDIENTS 7.1 INTRODUCTION 7.2 VITAMINS 7.2.1 FAT SOLUBLE VITAMINS 7.2.1.1 Vitamin A 7.2.1.2 Vitamin D 7.2.1.3 Vitamin E 7.2.1.4 Vitamin K 7.2.2 WATER SOLUBLE VITAMINS 7.2.2.1 Vitamin B Complex 7.2.2.2 Vitamin C 7.3 MINERALS 7.3.1 CALCIUM 7.3.2 IRON 7.3.3 PHOSPHOROUS 7.3.4 MAGNESIUM 7.3.5 ZINC 7.4 ORGANIC ACIDS 7.4.1 CITRIC ACID 7.4.2 LACTIC ACID 7.4.3 FUMARIC ACID 7.4.4 MALIC ACID 7.4.5 SORBIC ACID 7.5 ENZYMES 7.5.1 LIPASE 7.5.2 LACTASE 7.5.3 PHOSPHATASE 7.6 FLAVORS & ESSENCE 7.7 SWEETENERS 7.8 COLORS 7.9 PRESERVATIVES 7.10 PROBIOTICS & PREBIOTICS 7.10.1 LACTOBACILLI 7.10.1.1 Lactobacillus acidophilus 7.10.1.2 Lactobacillus rhamnosus 7.10.1.3 Lactobacillus bulgaricus 7.10.1.4 Lactobacillus salivarius 7.10.1.5 Lactobacillus plantarum 7.10.1.6 Lactobacillus casei 7.10.1.7 Lactobacillus sporogenes 7.10.2 NUTRITIONAL YEAST 7.10.3 BIFIDOBACTERIA 7.10.3.1 Bifidobacterium longum 7.10.3.2 Bifidobacterium infantis
  5. 5. 7.10.3.3 Bifidobacterium bifidum 7.10.4 INULIN 7.10.5 FRUCTO-OLIGOSACCHARIDES 7.10.6 GALACTO-OLIGOSACCHARIDES 7.10.7 OTHERSBrowse more Reports @ http://www.reportsnreports.com/market-research/food-and-beverages/Contact Us:TX, Dallas North - Dominion Plaza,17304, Preston Road,Suite 800, Dallas 75252.+ 1 888 391 5441Email: sales@reportsandreports.comConnect With Us:

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