United Kingdom (UK) Food Encapsulation Market Overview, 2028

The food encapsulation market in the United Kingdom has undergone substantial expansion and innovation in recent years, owing to changing customer preferences and advancements in food technology. Food encapsulation, also known as microencapsulation, is the technique of enclosing active substances, flavours, or additives within a protective covering for controlled release and increased stability. This cutting-edge method has transformed the food industry by improving the sensory experience, prolonging shelf life, and permitting the delivery of useful ingredients. The food encapsulation business in the United Kingdom has seen a boom in demand as people seek more convenient and healthier food options without sacrificing taste. With a strong focus on research and development, coupled with a growing emphasis on sustainable and clean label solutions, the UK food encapsulation industry is poised for further expansion and remains at the forefront of delivering novel and impactful food experiences. One of the prevalent trends in the UK's food encapsulation sector is the incorporation of natural and functional ingredients, which aligns with the growing interest in clean label and healthy eating. Manufacturers are progressively encapsulating plant-based extracts, essential oils, vitamins, and probiotics within food matrices, thereby improving nutritional profiles and encouraging overall wellbeing. Furthermore, there is a strong emphasis on sustainable packaging solutions and decreasing food waste. As consumers in the UK become more health-conscious, there is a growing demand for food products that offer functional benefits, such as enhanced nutrition, extended shelf life, and controlled release of ingredients. Food encapsulation allows for the incorporation of bioactive compounds, vitamins, and probiotics into various food matrices, providing functional attributes that cater to consumer preferences. According to the research report "United Kingdom Food Encapsulation Market Overview, 2028," published by Bonafide Research, the United Kingdom food encapsulation market is expected to reach market size of USD 680.21 Million by 2028. Functional foods and beverages have health benefits that go beyond simple nutrition. Food encapsulation is a method of delivering these benefits in a more targeted and efficient manner. Encapsulated vitamins, for example, can be released in the gut, where they are more likely to be absorbed. Furthermore, there is an increasing demand for environmentally friendly food encapsulation solutions. This is because people are becoming more aware of the environmental impact of food production and processing. Natural materials, such as plant-based gums and proteins, are increasingly being used in encapsulation methods. The UK food industry is known for its high level of innovation, and this is reflected in the food encapsulation market. There is a lot of research and development into new encapsulation technologies. The regulatory framework for food encapsulation in the United Kingdom is governed by Food Standards Act 1999, this Act sets out the general principles of food safety and hygiene in the UK. It also establishes the Food Standards Agency (FSA) as the government body responsible for ensuring that food is safe to eat. The EFSA is an independent scientific body that provides advice to the European Commission on food safety. The EFSA has published a number of guidance documents on food encapsulation, which are used by the FSA to assess the safety of encapsulated ingredients. In addition to the regulatory framework, there are also a number of industry standards that apply to food encapsulation. These standards are developed by industry organizations, such as the Food and Drink Federation (FDF). The FDF standards provide guidance on the production and use of encapsulated ingredients.

The core phase of the market include, 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 market is positively dominated by vitamins with highest market share. Furthermore during the forecast period pro-biotic core phase is projected to register highest CAGR of the market in United Kingdom. Pro-biotic core phase is gaining popularity in the United Kingdom for food encapsulation. Pro-biotic core phase is a highly stable encapsulation system that protects probiotics from the harsh environment of the stomach and intestines. This ensures that a higher number of probiotics survive the journey through the digestive tract, reaching the gut in a healthy state. Pro-biotic core phase can be used to encapsulate probiotics in a variety of foods, without affecting the taste or texture of the food. This makes it a more appealing option for consumers who are looking for a way to boost their intake of probiotics. Pro-biotic core phase is being used to encapsulate probiotics in yogurt, making it a more convenient and enjoyable way to consume these beneficial bacteria. Furthermore pro-biotic core phase is also being used to encapsulate probiotics in dairy drinks, such as milk and kefir. This is a good way to add probiotics to the diet of people who do not like yogurt. Technologies that are used in food encapsulation in United Kingdom include micro-encapsulation, nano-encapsulation and hybrid technology. Among them micro-encapsulation technology is widely used in United Kingdom. Furthermore, during the forecast period hybrid technology is expected to register highest CAGR of the market. Hybrid encapsulation systems combine the benefits of different encapsulation technologies, resulting in a more stable product. This is important for foods that contain sensitive ingredients, such as probiotics or enzymes. Hybrid encapsulation systems can also improve the bioavailability of encapsulated ingredients. This means that the ingredients are more easily absorbed by the body, which can lead to improved health benefits. Furthermore, hybrid encapsulation systems are also used to create functional foods with enhanced properties. For instance hybrid encapsulation systems are also used to create foods that are more resistant to oxidation or that have a longer shelf life. The shell material of the market includes polysaccharides, proteins, lipids, emulsifiers, and others (silicon, calcium carbonate, synthetic polymers, biopolymers). Lipids shell materials are significantly gaining traction in United Kingdom. Lipids are naturally hydrophobic, which means that they are resistant to water and other polar solvents. This makes them well-suited for encapsulating sensitive ingredients, such as probiotics and enzymes. Lipid-based capsules are also being used to encapsulate enzymes in foods. This is a way to improve the stability of the enzymes and to protect them from degradation. Enzymes are important for a variety of food processing applications, such as baking and brewing. Lipid shell materials are a promising new technology for food encapsulation. They offer a number of advantages over other encapsulation materials, and they are already being used in a variety of food products in the UK.

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Manmayi Raval

Research Consultant

Considered in this report • Geography: United Kingdom • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028 Aspects covered in this report • United Kingdom 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.