Italy Food Encapsulation Market Research Report, 2028

The food encapsulation market in Italy has grown significantly in recent years, owing to a number of factors that have increased demand for encapsulated food items. The increased customer demand for convenience and healthier food options is one of the key drivers of the food encapsulation business in Italy. Encapsulation technology allows businesses to match consumer expectations for fresh and high-quality foods by extending the shelf life and stability of food products. Encapsulated substances, such as vitamins, minerals, probiotics, and antioxidants, can be added to a variety of food and beverage items, such as functional foods, dietary supplements, and fortified beverages, to provide consumers with additional health advantages. Encapsulation technology innovation and advances have also played an important part in market expansion. Researchers and food technologists in Italy are constantly inventing novel encapsulation processes, such as spray drying, coacervation, and extrusion procedures, to improve encapsulation efficiency and usefulness. These improvements have broadened the application possibilities of food encapsulation, allowing it to be used in a variety of products such as bakery and confectionery, dairy and frozen desserts, drinks, and convenience meals. Furthermore, the food encapsulation business in Italy has seen an increase in demand from the foodservice industry. Encapsulated ingredients can improve the taste, texture, and aesthetic appeal of dishes, giving chefs and foodservice professionals a tool for culinary inventiveness. The use of encapsulated flavours, oils, and spices allows for exact flavour release, guaranteeing that customers have consistent and controlled sensory experiences. As the industry evolves, manufacturers, researchers, and food technologists will have numerous chances to further develop and capitalise on the potential of food encapsulation to satisfy the changing demands and preferences of Italian consumers. According to the research report "Italy Food Encapsulation Market Research Report, 2028," published by Actual Market Research, the Italy food encapsulation market is anticipated to grow at 7.55% CAGR from 2023 to 2028. Food encapsulation has a long history in Italy, dating back to the early 1900s. Arturo Ercoli, an Italian scientist, invented a method for encapsulating food in 1907, a process known as "microencapsulation." This method entailed coating food particles in a thin layer of a substance that would protect them from the environment and allow them to be kept for extended periods of time. Ercoli's idea was initially used to encapsulate spices and flavourings, but it was quickly expanded to include other meals. For example, in the 1950s, the Italian company Givaudan began encapsulating flavours for use in the food and beverage industries. Food encapsulation is becoming a common technology in Italy. It is used to encapsulate a wide range of foods, including spices, flavourings, vitamins, and minerals. New materials that are more effective in protecting food from the environment and preventing decomposition are being developed. Ingredion, for instance, has created novel protein concentrate flour derived from lentils, fava beans, and peas. This flour has a higher stability than typical protein powders and can be used to encapsulate a wide range of foods. New ways for controlling the size, shape, and composition of encapsulated food particles are being developed. As a result, encapsulated foods with improved flavour, texture, and nutritional value have been developed. DSM, for instance, has developed a new technology for encapsulating dairy-based flavours. This method produces encapsulated flavours that are more intense and stable than traditional flavours.

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Based on core phase market is divided into vitamins, minerals, enzymes, pro-biotic, sweeteners, organic acids, flavors and essence, colors, preservatives, essential oils, pre-biotic, others (amino acids, nutritional lipids, fats, salts, proteins, and phytochemicals). The pro-biotic core phase is gaining popularity in Italy for food encapsulation. Italy has a strong focus on health-conscious lifestyles and a deep appreciation for traditional and natural approaches to wellness. Probiotics, known for their potential benefits to gut health and overall well-being, align with these cultural and lifestyle preferences. Encapsulating probiotics allows for their incorporation into various food products, making it easier for consumers to access these beneficial microorganisms. Encapsulation helps maintain the quality and extend the shelf life of probiotic-containing food products. The protective encapsulation shell acts as a barrier against external factors that can compromise the viability and functionality of the probiotics. This ensures that the products retain their desired probiotic content and effectiveness throughout their shelf life. The shell material of the market includes polysaccharides, proteins, lipids, emulsifiers, and others (silicon, calcium carbonate, synthetic polymers, biopolymers). Among them lipids is expected to be the fastest growing shell material in food encapsulation market of Italy. Lipids offer unique functional properties that make them well-suited for food encapsulation. They can form stable and protective barriers around the core material, providing excellent resistance to oxygen, moisture, and other degrading factors. This helps in preserving the quality and stability of the encapsulated ingredients, including flavors, nutrients, and bioactive compounds. Lipids can contribute to the overall flavor and sensory experience of food products. By encapsulating flavors or aromatic compounds within a lipid shell, the release of these volatile components can be controlled, resulting in enhanced flavor perception upon consumption. This is particularly important in the culinary-rich culture of Italy, where taste and sensory appeal hold significant importance. The use hybrid technology in food encapsulation has gained popularity in Italy and is expected to be one of the fastest growing technologies for food encapsulation in Italy. Hybrid technology offers flexibility in designing encapsulation systems tailored to specific needs and requirements. Different encapsulation materials can be combined to achieve desired functionalities, such as incorporating lipids for improved stability or polysaccharides for controlled release. This customization allows for the development of innovative and versatile encapsulated food products. Hybrid encapsulation offers opportunities for product innovation and differentiation in the competitive food market of Italy. Manufacturers can create unique and value-added products by combining different encapsulation techniques or materials to achieve specific functionalities or sensory attributes. This allows them to meet consumer demands for novel, high-quality, and differentiated food options. Food encapsulation is majorly used in functional foods and is dominating the market of food encapsulation in Italy as well. Italy has a strong health and wellness culture, with consumers increasingly seeking functional foods that offer additional health benefits. Encapsulated functional foods provide a convenient and enjoyable way for individuals to incorporate specific functional ingredients into their diets, supporting their overall well-being and addressing specific health needs. Functional foods are designed to provide specific health benefits beyond basic nutrition. Encapsulation allows for the targeted delivery of functional ingredients, such as vitamins, minerals, antioxidants, probiotics, and bioactive compounds, to the desired areas of the body. This ensures their effective absorption and utilization, maximizing their health-promoting effects.

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Kripa Shah

Senior Analyst

Considered in this report • Geography: Italy • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028 Aspects covered in this report • Italy Food Encapsulation market with its value and forecast along with its segments • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation By Core Phase: • Vitamins • Minerals • Enzymes • Pro-biotic • Sweeteners • Organic Acids • Flavors & Essence • Colors • Preservatives • Essential Oils Pre-biotic • Others

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By Shell Material: • Polysaccharides • Proteins • Lipids • Emulsifiers • Others By Technology: • Micro-encapsulation • Nano-encapsulation • Hybrid technology By Application: • Functional Foods • Dietary Supplements • Bakery Products • Confectionary Products • Beverages • Frozen products • Dairy Products The approach of the report: This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third party sources such as press releases, annual report of companies, analyzing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to Food Encapsulation industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.