04.06.15
The global market for nanoencapsulation for food products is projected to reach $8 billion by 2020, driven by strong demand for functional foods, and improvements in nanoencapsulation techniques, according to a new report from Globaly Industry Analysts (GIA).
Nanoencapsulation refers to a technique of incorporating, absorbing and dispersing bioactive compounds within nano-sized or submicron sized vesicles. Nanoencapsulation is used in various industries and has a broad range of applications, with the pharmaceutical industry being the foremost user of the technology.
The food industry is a relatively new end-use market, where adoption of the technology is encouraged by the need to enhance nutrient bioavailability in food. Various applications in the food industry where the technology is used and researched include food processing, food packaging, food storage, food transportation and in modifying textures and tastes of foods. Initial efforts primarily revolved around use of the technology in the area of food packaging but swift progress is being witnessed in the area of nanoparticles and nanoencapsulation of bioactive compounds and food ingredients.
R&D investments and commercial interest in the use of nano-sized supplements, nutraceuticals and ingredients are steadily increasing. In food engineering, nanoencapsulation finds use in shielding bioactive compounds like vitamins, proteins, lipids and antioxidants as well as carbohydrates during and after the production of functional foods with improved stability and functionality.
Nanoencapsulation is used to produce functional food products and to address issues like nutrient loss, flavor loss and texture deterioration during processing and storage. Commercialization of food products with nanoencapsulated ingredients or nutrients, however, is still in the early stages of development. Factors such as establishment of safety standards, and stringent regulations are critical to future growth in the market. Concerns over toxicity remain a major challenge to growth. Commonly used nanomaterials in food such as titanium dioxide, silver and zinc have been proved in various animal and in vitro studies to have deleterious effects on cells. Consequently, establishing safety of nanoencapsulated food products remains a key aspect determining the future of commercial penetration of nanofoods.
As stated by the new market research report on Nanoencapsulation for Food Products, the U.S. represents the largest market worldwide. Europe ranks as the fastest-growing market with a projected CAGR of 7.5% over the analysis period.
Major players covered in the report include Aquanova AG, Blue California, Frutarom Industries Ltd., and Southwest Research Institute.
The research report titled “Nanoencapsulation for Food Products: A Global Strategic Business Report” announced by Global Industry Analysts Inc., provides a comprehensive review of market trends, and drivers. The report provides market estimates and projections for Nanoencapsulation for Food Products for all major geographic markets such as the U.S., Canada, Japan, Europe (France, Germany, Italy, U.K. and Rest of Europe), Asia-Pacific and Rest of World.
Nanoencapsulation refers to a technique of incorporating, absorbing and dispersing bioactive compounds within nano-sized or submicron sized vesicles. Nanoencapsulation is used in various industries and has a broad range of applications, with the pharmaceutical industry being the foremost user of the technology.
The food industry is a relatively new end-use market, where adoption of the technology is encouraged by the need to enhance nutrient bioavailability in food. Various applications in the food industry where the technology is used and researched include food processing, food packaging, food storage, food transportation and in modifying textures and tastes of foods. Initial efforts primarily revolved around use of the technology in the area of food packaging but swift progress is being witnessed in the area of nanoparticles and nanoencapsulation of bioactive compounds and food ingredients.
R&D investments and commercial interest in the use of nano-sized supplements, nutraceuticals and ingredients are steadily increasing. In food engineering, nanoencapsulation finds use in shielding bioactive compounds like vitamins, proteins, lipids and antioxidants as well as carbohydrates during and after the production of functional foods with improved stability and functionality.
Nanoencapsulation is used to produce functional food products and to address issues like nutrient loss, flavor loss and texture deterioration during processing and storage. Commercialization of food products with nanoencapsulated ingredients or nutrients, however, is still in the early stages of development. Factors such as establishment of safety standards, and stringent regulations are critical to future growth in the market. Concerns over toxicity remain a major challenge to growth. Commonly used nanomaterials in food such as titanium dioxide, silver and zinc have been proved in various animal and in vitro studies to have deleterious effects on cells. Consequently, establishing safety of nanoencapsulated food products remains a key aspect determining the future of commercial penetration of nanofoods.
As stated by the new market research report on Nanoencapsulation for Food Products, the U.S. represents the largest market worldwide. Europe ranks as the fastest-growing market with a projected CAGR of 7.5% over the analysis period.
Major players covered in the report include Aquanova AG, Blue California, Frutarom Industries Ltd., and Southwest Research Institute.
The research report titled “Nanoencapsulation for Food Products: A Global Strategic Business Report” announced by Global Industry Analysts Inc., provides a comprehensive review of market trends, and drivers. The report provides market estimates and projections for Nanoencapsulation for Food Products for all major geographic markets such as the U.S., Canada, Japan, Europe (France, Germany, Italy, U.K. and Rest of Europe), Asia-Pacific and Rest of World.
