【レポートの概要（一部）】
1 Introduction (Page No. – 16)
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 Years Considered for the Study
1.4 Currency Considered
1.5 Stakeholders
1.6 Limitations
2 Research Methodology (Page No. – 20)
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 the 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
3 Executive Summary (Page No. – 30)
4 Premium Insights (Page No. – 34)
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 Core Phase, 2016 vs. 2021
4.5 Asia-Pacific Estimated to Be the Fastest-Growing Market for Food Encapsulation Shell Material
4.6 Developed vs. Emerging Food Encapsulation Shell Material Markets, 2016 vs. 2021
4.7 Food Encapsulation Shell Material Market, 2016
4.8 Food Encapsulation Market, By Technology, 2016
5 Market Overview (Page No. – 41)
5.1 Introduction
5.2 Evolution of Encapsulation Techniques
5.3 Food Encapsulation Market Segmentation
5.3.1 Food Encapsulation Market, By Shell Material
5.3.2 Food Encapsulation Market, By Technology
5.3.2.1 Physical Process
5.3.2.2 Chemical Process
5.3.2.3 Physico-Chemical Process
5.3.3 Food Encapsulation Market, By Core Phase
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 Enhance Market Penetration
5.4.1.4.1 Facilitates Controlled Release of Active Ingredients
5.4.1.5 Consumer Inclination Towards Fortified Foods is A Major Trend
5.4.1.6 Adoption in Niche Applications
5.4.2 Restraints
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 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
5.4.4.1.1 Less Choices in Selecting Food Encapsulating Material
5.4.4.1.2 Legislation Issues in European Market
6 Industry Trends (Page No. – 51)
6.1 Introduction
6.2 Industrial Applications of Encapsulation Technologies
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 Emulsions
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 Porter’s Five Forces Analysis
6.6.1 Intensity of Competitive Rivalry
6.6.2 Bargaining Power of Suppliers
6.6.3 Bargaining Power of Buyers
6.6.4 Threat of New Entrants
6.6.5 Threat of Substitutes
7 Food Encapsulation Market (Page No. – 60)
7.1 Introduction
7.2 Total Food Encapsulation Market
7.2.1 Food Encapsulation Shell Material Market
7.2.1.1 Food Encapsulation Shell Material Market, By Type
7.2.1.2 Food Encapsulation Shell Material Market, By Core Phase
7.3 Food Encapsulation Technology Market
8 Food Encapsulation Shell Material Market, By Type (Page No. – 65)
8.1 Introduction
8.2 Shell Material Type
8.2.1 Polysaccharides
8.2.2 Proteins
8.2.3 Lipids
8.2.4 Emulsifiers
8.2.5 Other Shell Materials
9 Food Encapsulation Shell Material Market, By Core Phase (Page No. – 74)
9.1 Introduction
9.2 Core Phase
9.3 Vitamins
9.3.1 Rising Application of Vitamins in Functional and Fortified Foods Fuel the Demand for Vitamins
9.3.2 Fat-Soluble Vitamins
9.3.2.1 Vitamin A
9.3.2.2 Vitamin D
9.3.2.3 Vitamin E
9.3.2.4 Vitamin K
9.3.3 Water-Soluble Vitamins
9.3.3.1 Vitamin B Complex
9.3.3.2 Vitamin C
9.3.4 Minerals
9.3.5 Enzymes
9.3.6 Phosphatase
9.3.7 Lipase
9.3.8 Lactase
9.4 Organic Acids
9.4.1 Citric Acid
9.4.2 Lactic Acid
9.4.3 Fumaric Acid
9.4.4 Sorbic Acid
9.5 Flavors & Essences
9.5.1 Sweeteners
9.6 Colors
9.7 Preservatives
9.7.1 Probiotics
9.7.2 Increased Awareness on Health Benefits Makes Probiotics A Key Driver in Functional Foods
9.7.3 Prebiotics
9.8 Other Core Phase Materials
10 Food Encapsulation Market, By Technology (Page No. – 88)
10.1 Introduction
10.1.1 Physical Process
10.1.1.1 Atomization
10.1.1.1.1 Spray Drying
10.1.1.1.2 Spray Chilling
10.1.1.1.3 Spinning Disk
10.1.1.2 Extrusion
10.1.1.3 Fluid Bed Technique
10.1.1.4 Others
10.1.2 Chemical Process
10.1.3 Physico-Chemical
11 Food Encapsulation Market, By Region (Page No. – 97)
11.1 Introduction
11.2 North America
11.2.1 U.S.
11.2.2 Canada
11.2.3 Mexico
11.3 Europe
11.3.1 U.K.
11.3.2 Germany
11.3.3 France
11.3.4 Rest of Europe
11.4 Asia-Pacific
11.4.1 China
11.4.2 Japan
11.4.3 India
11.4.4 Rest of APAC
11.5 Rest of the World (RoW)
11.5.1 Brazil
11.5.2 South Africa
11.5.3 Others in RoW
12 Competitive Landscape (Page No. – 123)
12.1 Overview
12.2 Developments By Key Players
12.3 Competitive Situation & Trends
12.3.1 Investments & Expansions
12.3.2 Acquisitions
12.3.3 New Product Launches
12.3.4 Agreements, Partnerships, Joint Ventures & Collaborations
13 Company Profiles (Page No. – 128)
13.1 Introduction
13.2 Cargill, Incorporated
13.3 Frieslandcampina Kievit
13.4 Royal DSM
13.5 Kerry Group
13.6 Ingredion Incorporated
13.7 Lycored Group
13.8 International Flavors and Fragrances Inc.
13.9 Symrise AG
13.10 Sensient Technologies Corporation
13.11 Balchem Corporation
13.12 Firmenich Incorporated
13.13 AVEKA Group
14 Appendix (Page No. – 161)
14.1 Insights of Industry Experts
14.2 Discussion Guide Food Encapsulation Market
14.3 Knowledge Store: Marketsandmarkets’ Subscription Portal
14.4 Introducing RT: Real-Time Market Intelligence
14.5 Available Customizations
14.6 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：カプセル材料（多糖類、タンパク質、脂質、乳化剤）、カプセル化技術、地域別分析■ 英文：Food Encapsulation Market by Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers & Others), Core Phase (Vitamins, Probiotics, Flavors & Essences, & Others), Technology (Physical, Chemical & Physico-Chemical), & by Region - Global Forecasts to 2021
■ 発行日：2016年7月12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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