Globalization
is a powerful tool, which has changed the taste patterns of consumers
across the globe. The way in which consumers perceive and interact
with food products is a constantly evolving process. Controlled
delivery of flavor is the key focus areas for the development of
flavors. This has led to the rise of encapsulated chocolate flavor,
and gradual replacement of conventional chocolate flavor with their
flexible alternatives. The transition towards encapsulation process
has led to the development of several types of encapsulated flavor,
including encapsulated chocolate flavor variant. So why encapsulation
of flavor necessary? Encapsulation is a technique used for sustained
release of ingredients. It finds extensive application in food,
pharmaceuticals, chemical, textile personal care and other
industries. Encapsulation is expected to become a mainstream
technology owing to benefits such as reduction in quantities of raw
materials used, enhanced fragrance, improved shelf-life and enhanced
taste. The demand for encapsulated chocolate flavor is expected to
rise as conventional flavor takes over rigid. It is expected to be
adopted by various industry verticals to ensure sustainability and
adequate release of active compounds during product formulation
processes.
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Problems
associated with conventional chocolate flavor which is not an
encapsulated chocolate flavor is the lower shelf-life along with
stability and reaction issues affiliated with these flavor. Although,
that is not the case with encapsulated chocolate flavor. Increased
shelf-life stability of encapsulated chocolate flavor prevents flavor
from interacting with other elements in the products, which can
change food color, properties, texture, whereas improved heat and
oxidative resistance protects the flavor from processing heat,
reducing volatility of molecules and protects flavor from degradation
caused by air, and this applies to all encapsulation methods.
Encapsulated
chocolate flavor is witnessing increasing adoption across various
end-use industry sectors such as baking, dairy products and
functional foods. This is attributed to increasing consumer awareness
due to rising inclination towards products that offer health
benefits. Moreover, traction of fortification of encapsulated
chocolate flavor products among food manufacturers is increasing due
to growing demand for nutritional products.
Some
of the key players operating in the global
encapsulated chocolate flavor market are: Givaudan SA,
Symrise AG, Firmenish S.A, Archer Daniels Midland Company,
International Flavours & Fragrances, Inc, Sensient Technologies
Corporation, Ingredion Incorporated, FONA International, Inc, Kerry
Group, Takasago International Corporation, Frutarom Industries Ltd,
Tate & Lyle PLC, and Cargill, Incorporated among others.
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