Spain Food Encapsulation Market Research Report, 2028

Spain has a well-developed food industry, known for its traditional culinary heritage and diverse range of products. The food encapsulation market in Spain has been growing steadily, driven by factors such as increasing consumer demand for convenience foods, extended shelf-life products, and improved sensory attributes. The market is also influenced by consumer preferences for natural and sustainable ingredients, as well as regulatory frameworks related to food additives and labeling. Spain has a rich culinary legacy that includes a variety of regional cuisines and traditional delicacies. This variety has distinct prospects for the food encapsulation sector. Encapsulation technology can be used to preserve and improve regional foods' flavours, allowing them to be included in a wider range of culinary products while retaining their authenticity. Spain is the world's largest producer of olive oil. Encapsulation technology can help preserve the quality and freshness of olive oil by preventing oxidation and prolonging its shelf life. Encapsulated olive oil can be found in a wide range of items, including salad dressings, sauces, snacks, and bakery goods. In the food sector, Spain has a strong research and development infrastructure. The country is home to prominent food science and technology research institutes, universities, and technology centres. These organisations contribute to the advancement of innovative encapsulating processes, materials, and applications, thereby advancing the food encapsulation business. The food industry in Spain is increasingly focused on sustainability. Encapsulation technologies can contribute to sustainability efforts by reducing food waste, extending product shelf life, and minimizing the need for certain additives. The market drivers include the adoption of encapsulation techniques that utilize natural and eco-friendly materials, aligning with the sustainability goals of the industry. According to the research report "Spain Food Encapsulation Market Research Report, 2028," published by Actual Market Research, the Spain food encapsulation market is expected to add USD 107.46 Million from 2023 to 2028. Controlled-release encapsulation technologies are becoming more popular in Spain. These systems are intended to deliver active substances, flavours, or nutrients in a precise and controlled manner. Encapsulation technology enables the slow release of chemicals during processing, storage, or consumption, resulting in increased product performance, a longer sensory experience, and greater functioning. Microencapsulation techniques are being used in Spain to protect and deliver bioactive chemicals. Antioxidants, vitamins, probiotics, and nutraceuticals are examples of these chemicals. Microencapsulation improves the stability and bioavailability of these compounds by shielding them from degradation or interaction with other ingredients and allowing for controlled release in the body. The market is divided into core phase 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). Vitamins are leading the market of food encapsulation Spain with significant market share. Furthermore during the forecast period pro-biotic core phase is one the fastest growing segment in Spain. Probiotics are beneficial live microorganisms that, when consumed in adequate amounts, confer health benefits to the host. The popularity of probiotics has been increasing worldwide due to the growing awareness of the link between gut health and overall well-being. Encapsulation helps protect probiotics from harsh environmental conditions, such as moisture, heat, acidity, and oxygen, which can negatively impact their viability and functionality. By encapsulating probiotics, their survival during processing, storage, and digestive transit can be enhanced, ensuring a higher number of viable cells reach the targeted site in the gastrointestinal tract.

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Micro-encapsulation technology is widely used in food encapsulation in Spain and leading the market with significant market share. Microencapsulation provides a protective barrier around sensitive ingredients, such as flavors, aromas, vitamins, and bioactive compounds. This technology helps to shield these ingredients from degradation caused by oxygen, moisture, light, and other external factors. By encapsulating these ingredients, their stability and shelf life can be significantly improved. Microencapsulation enables controlled release of encapsulated ingredients. The encapsulation shell can be designed to release the core material in response to specific triggers, such as pH, temperature, or enzymatic activity. This controlled release ensures optimal flavor release, extended functionality, and targeted delivery of bioactive compounds in the digestive system, enhancing their bioavailability and effectiveness. Furthermore, microencapsulation helps to retain the flavor and aroma of volatile compounds, such as essential oils or sensitive flavors. The encapsulation shell acts as a barrier, preventing the loss or degradation of these volatile compounds over time. This ensures that the encapsulated food products maintain their desired sensory attributes and deliver consistent flavor experiences to consumers. Based on shell material market is divided into polysaccharides, proteins, lipids, emulsifiers, and others (silicon, calcium carbonate, synthetic polymers, biopolymers). Among them polysaccharides is dominating the with highest market share. Polysaccharides are naturally occurring biomolecules, often derived from plant sources such as starch, cellulose, or gums. They are considered safe for consumption and are widely accepted as natural food ingredients. This aligns with the growing consumer preference for clean-label and natural food products, making polysaccharides an attractive choice for food encapsulation. Polysaccharides offer a wide range of functionalities that make them suitable for food encapsulation. They can form stable and protective shells around the core material, providing resistance to oxygen, moisture, and other degrading factors. Polysaccharides also offer encapsulation systems with controlled release properties, allowing for targeted delivery of encapsulated ingredients. Furthermore, they can contribute to the texture and mouthfeel of the encapsulated product, enhancing the sensory experience. Food encapsulation is widely used in functional foods. During the forecast period use of food encapsulation in dietary supplements is expected to grow rapidly. Considered in this report • Geography: Spain • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028

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Kripa Shah

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Aspects covered in this report • Spain 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 By Shell Material: • Polysaccharides • Proteins • Lipids • Emulsifiers • Others

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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.