Food encapsulation technique is highly beneficial for manufacturers of frozen food products

 

Food encapsulation refers to the process of wrapping food products with a plastic coating for additional protection from a wide array of environmental conditions, as well as enhance the shelf life of food. It is very similar to wrapping an outer protective shield around a hardcore or inner core of spices, or even around an edible part of the fruit like melon or kiwi fruit. The outer protective layer is then covered with the plastic and the inner, or core, of the food, remains untouched. This makes the food durable and safe to eat in many ways. Encapsulation protects the food from moisture and light that can destroy many of the properties of the food.

Food encasing has been popular in both east and west coast states in the USA for some time now, and its growing popularity in the global market too. It has been especially popular in Asia and Australia, where climate differences between the countries make shipping and storage difficult and dangerous. As well as this, in countries such as Canada, the market is highly competitive, and companies are fighting for market control over imported brands and varieties, with each company aiming to provide the best packaging and handling options available. Food encapsulation in the global market, therefore, serves two important purposes: it protects food from moisture and light that destroy most of the nutritional value and it also provides extra protection for those few hard-to-find varieties.

The benefits of Food Encapsulation seem obvious to foodservice providers, the impact to retailers outside the USA is relatively untapped. Encapsulation has been known to benefit manufacturers of frozen food products, but it's relatively new to foodservice companies who typically serve fresh and local foods to their customers. In the global market, this provides a unique opportunity to enter the North American market, which has historically had limited access to imported food.