Microencapsulation, the science of capturing a core material in a shell or coating for controlled release, can provide the food industry with a distinct market advantage in all these product purchase points. Microencapsulated products can add that extra zing, mask the taste of nutrients, alleviate processing problems, and increase the shelf life of food products.
As consumers become increasingly health conscious, they are looking for more “functional foods”—many of which are augmented with ingredients to promote health. However, simply adding ingredients to food products to improve nutritional value can compromise their taste, color, texture, and aroma. Microencapsulation technology provides viable texture blending, appealing aroma release, and taste-, odor-, and color-masking. The technology enables food companies to incorporate minerals, vitamins, and essential oils, creating foods for the “wellness” market.