NANOENCAPSULATION FOR FOOD PRODUCTS MARKET ANALYSIS
Nanoencapsulation for Food Products Market Key Developments:
Major companies are adopting strategic alliances including collaborations and new product launch in order to maintain their dominance in the competitive business environment. In March 2014, Encapsula introduced two new solutions patented encapsulated water fibre and encapsulated sorbic acid along with prebiotic coating system which allows prebiotics to be incorporated into hot processed food such as chocolate and bread.
Apart from companies various organizations and research & development industries are also contributing to the new discoveries related to the nanoencapsulation for food products, which is further projected to escalate the market demand in coming years. For instance, in April 2015, researchers from Mexico developed and innovative encapsulated material called as sulforaphane which is derived from broccoli.
In September 2019, IFF-Lucas Meyer Cosmetics, subsidiary of IFF, a leading innovator of taste, nutrition, and scent, has acquired Speximo AB, a Sweden-based company developing next generation stabilization and encapsulation products which are used in development of sustainable cosmetics and personal care products with potential multiple application areas.
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