【レポートの概要（一部）】
1 Introduction (Page No. – 18)
1.1 Objectives of the Study
1.2 Market Definition
1.3 Study Scope
1.3.1 Market Scope
1.3.2 Geographic Scope
1.3.3 By Shell Material & Technology
1.3.4 By Core Phase
1.4 Period Considered for Food Encapsulation Market
1.5 Base Currency Considered for Food Encapsulation Market
1.6 Limitations
1.7 Stakeholders
2 Research Methodology (Page No. – 24)
2.1 Research Data
2.1.1 Secondary Data
2.1.1.1 Key Data From Secondary Sources
2.1.2 Primary Data
2.1.2.1 Key Data From Primary Sources
2.1.2.2 Key Industry Insights
2.1.2.3 Breakdown of Primaries
2.2 Factor Analysis
2.2.1 Introduction
2.2.2 Demand-Side Analysis
2.2.2.1 Growth in Food Industry
2.2.2.1.1 End User Applications of Food Encapsulation
2.2.2.2 Growing Middle-Class Population, 2009–2030
2.2.3 Supply-Side Analysis
2.3 Market Size Estimation
2.4 Market Breakdown & Data Triangulation
2.5 Market Share Estimation
2.6 Research Assumptions & Limitations
2.6.1 Assumptions of the Research Study
2.6.2 Limitations of the Research Study
3 Executive Summary (Page No. – 36)
4 Premium Insights (Page No. – 40)
4.1 Opportunities in the Food Encapsulation Market
4.2 Key Food Encapsulation Markets in 2015
4.3 Life Cycle Analysis: Food Encapsulation Market, By Region
4.4 Food Encapsulation Market, By Application, 2015 vs 2020
4.5 Asia-Pacific Estimated to Be the Fastest-Growing Market for Food Encapsulation
4.6 Developed vs Emerging Food Encapsulation Market, 2015 vs 2020
4.7 Food Encapsulation Shell Material Market, 2015
4.8 Food Encapsulation Market, By Application, 2014
5 Food Encapsulation Market Overview (Page No. – 48)
5.1 Introduction
5.2 Evolution of Encapsulation Techniques
5.3 Food Encapsulation Market Segmentation
5.3.1 Food Encapsulation Market, By Shell Material & Technology
5.3.2 Food Encapsulation Market, By Core Phase
5.3.3 Food Encapsulation Market, By Application
5.4 Market Dynamics
5.4.1 Drivers
5.4.1.1 Increasing Consumption of Functional Foods
5.4.1.2 Growing Demand for Convenience Foods
5.4.1.2.1 Preservation of Core/Active Material: A Key Driving Factor
5.4.1.3 Increasing Product Appeal By Improvising Taste, Flavor, and Color
5.4.1.4 Innovative Food Encapsulation Technologies Fasten Market Penetration
5.4.1.4.1 Facilitates Controlled Release of Active Ingredients
5.4.1.5 Consumers’ Inclination Towards Fortified Foods is A Major Trend
5.4.1.6 Adoption in Niche Application Set to Drive Industry Growth
5.4.2 Restrains
5.4.2.1 High Costs Hinder Mass Commercialization
5.4.2.2 Technological Developments Yet to Find Traction
5.4.3 Opportunities
5.4.3.1 Development of Advanced Technologies to Tap the Niche Markets
5.4.3.1.1 Reducing Capsule Size and Increasing Bioavailability
5.4.3.1.2 Multi-Component Delivery System
5.4.3.2 Government Support and Rising Economy in Developing Nations
5.4.4 Challenges
5.4.4.1 Maintaining Optimum Physical Stability of Encapsulated Ingredients
5.4.4.2 Less Choices in Selecting Food Encapsulating Material
5.4.4.2.1 Legislation Issues in European Market
6 Industry Trends (Page No. – 60)
6.1 Introduction
6.2 Industrial Applications of Encapsulation Technology
6.3 Emerging Technologies
6.3.1 Cell Electrospinning
6.3.2 Bio Encapsulation
6.3.3 Electrospinning
6.3.4 Probiotics Encapsulation
6.3.5 Multiple Emulsion
6.3.6 Spray Chilling
6.4 Value Chain Analysis
6.5 Supply Chain Analysis
6.5.1 Prominent Companies
6.5.2 Small & Medium Enterprises
6.5.3 End Users (Manufacturers/Consumers)
6.5.4 Key Influencers
6.6 Industry Insights
6.6.1 Physical Process Technology Dominates Food Encapsulation Market
6.6.2 Functional Foods & Beverages is the Fastest-Growing Segment in Food Encapsulation Application Market
6.7 Porter’s Five Forces Analysis
6.7.1 Intensity of Competitive Rivalry
6.7.2 Bargaining Power of Suppliers
6.7.3 Bargaining Power of Buyers
6.7.4 Threat of New Entrants
6.7.5 Threat of Substitutes
6.8 Strategic Benchmarking
6.8.1 Expansions & Investments
7 Food Encapsulation Market, By Shell Material & Technology (Page No. – 75)
7.1 Introduction
7.2 Shell Material
7.3 Shell Material Types
7.3.1 Polysaccharides
7.3.2 Proteins
7.3.3 Lipids
7.3.4 Emulsifiers
7.3.5 Others Shell Materials (Composites and Melts)
7.4 Technology By Process
7.4.1 Physical Process
7.4.1.1 Physical Process: Atomization:
7.4.1.1.1 Spray Drying
7.4.1.1.2 Spray Chilling
7.4.1.1.3 Spinning Disk
7.4.1.2 Extrusion
7.4.1.3 Fluid Bed Technique
7.4.1.4 Others
7.4.2 Chemical Process
7.4.3 Physico-Chemical
8 Food Encapsulation Shell Market, By Core Phase (Page No. – 93)
8.1 Introduction
8.2 Core Phase
8.3 Vitamins
8.3.1 Rising Applications of Vitamins in Functional and Fortified Foods Fuel the Growth of Vitamins
8.3.2 Fat Soluble Vitamins
8.3.2.1 Vitamin A
8.3.2.2 Vitamin D
8.3.2.3 Vitamin E
8.3.2.4 Vitamin K
8.3.3 Water Soluble Vitamins
8.3.3.1 Vitamin B Complex
8.3.3.2 Vitamin C
8.3.4 Minerals
8.3.5 Enzymes
8.3.6 Phosphatase
8.3.7 Lipase
8.3.8 Lactase
8.4 Organic Acids
8.4.1 Citric Acid
8.4.2 Lactic Acid
8.4.3 Fumaric Acid
8.4.4 Sorbic Acid
8.5 Flavors & Essence
8.5.1 Sweeteners
8.6 Colors
8.7 Preservative
8.7.1 Probiotics
8.7.2 Increased Awareness on Health Benefits Makes Probiotics A Key Driver in Functional Foods
8.7.3 Lactobacilli
8.7.4 Bifidobacteria
8.7.5 Prebiotics
8.8 Other Core Phase Materials
9 Food Encapsulation Market, By Application (Page No. – 109)
9.1 Introduction
9.2 Functional Foods & Beverages
9.3 Convenience Foods
9.3.1 Changing Lifestyle Led to the Consumer Demand for Convenience Foods
9.4 Bakery & Confectionery
9.5 Dairy Products
9.6 Others
10 Food Encapsulation Market, By Region (Page No. – 118)
10.1 Introduction
10.2 North America
10.2.1 U.S.
10.2.2 Canada
10.2.3 Mexico
10.3 Europe
10.3.1 U.K.
10.3.2 Germany
10.3.3 France
10.3.4 Other European Countries
10.4 Asia-Pacific
10.4.1 China
10.4.2 Japan
10.4.3 India
10.4.4 Other Asia-Pacific Countries
10.5 RoW
10.5.1 Brazil
10.5.2 South Africa
10.5.3 Other Countries
11 Competitive Landscape (Page No. – 154)
11.1 Overview
11.2 Food Encapsulation Market: Market Share Analysis
11.3 Competitive Situation & Trends
11.3.1 Expansion & Investment
11.3.2 Mergers & Acquisitions
11.3.3 New Product Launches
11.3.4 Agreements, Partnerships, Joint Ventures, & Collaborations
12 Company Profiles (Page No. – 162)
(Company at A Glance, Recent Financials, Products & Services, Strategies & Insights, & Recent Developments)*
12.1 Introduction
12.2 Cargill Inc.
12.3 Frieslandcampina Kievit
12.4 Royal DSM
12.5 Kerry Group
12.6 Ingredion Incorporation
12.7 Lycored Ltd.
12.8 International Flavors and Fragrances Inc.
12.9 Symrise AG
12.10 Sensient Technologies Corporation
12.11 Balchem Corporation
12.12 Firmenich Inc.
12.13 Aveka Group
*Details on Company at A Glance, Recent Financials, Products & Services, Strategies & Insights, & Recent Developments Might Not Be Captured in Case of Unlisted Companies.
13 Appendix (Page No. – 196)
13.1 Insights of Industry Experts
13.2 Discussion Guide Food Encapsulation Market
13.3 Introducing RT: Real-Time Market Intelligence
13.4 Available Customizations
13.5 Related Reports
【レポート販売概要】
■ タイトル：食品カプセル化の世界市場■ 英文：Food Encapsulation Market by Shell Material (polysaccharides, proteins, lipids, and emulsifiers), Technology (physical, physio-chemical and chemical), Core phase, and by Application (functional food, bakery & confectionery, convenient food, and dairy foods) - Global Trends & Forecast to 2020
■ 発行日：2015年7月22日
■ 調査会社：MarketsandMarkets
■ 商品コード：MAM-FB-2207
■ 調査対象地域：グローバル
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