The Global Market for Edible Films and Coatings 2024-2035

1             EXECUTIVE SUMMARY 10

• 1.1         Overview of the global edible coatings and films market           10
• 1.2         Market size and growth projections      13
• 1.3         Key market drivers and challenges        15
• 1.4         Food Waste and The Circular Bioeconomy       17
• 1.5         Emerging trends and opportunities       18
  • 1.5.1     Multi-functional and active edible coatings and films 18
  • 1.5.2     Incorporation of natural antimicrobials and antioxidants          19
  • 1.5.3     Nanomaterial edible coatings and films             20
  • 1.5.4     Biodegradable and compostable edible packaging solutions  21
  • 1.5.5     Personalized nutrition and functional foods     23
  • 1.5.6     Edible coatings and films for plant-based and alternative protein products     24
  • 1.5.7     Edible coatings and films for food waste reduction and valorization   25
  • 1.5.8     Smart and intelligent edible packaging systems             26
• 1.6         Competitive landscape and major players        27

2             INTRODUCTION             29

• 2.1         Classification of edible coatings and films        29
• 2.2         Advantages of edible coatings and films            32
  • 2.2.1     Biodegradability and environmental sustainability       32
  • 2.2.2     Moisture barrier              33
  • 2.2.3     Oxygen scavengers       34
  • 2.2.4     Ethylene scavenger       35
  • 2.2.5     Antimicrobial   35
  • 2.2.6     Antibrowning and antioxidant  35
  • 2.2.7     Nutritional fortification and bioactive delivery 36
  • 2.2.8     Sensory quality enhancement 36
  • 2.2.9     Food safety and quality control               37
• 2.3         Limitations       37
• 2.4         Types of edible coatings and films        39
  • 2.4.1     Feedstocks       39
  • 2.4.2     Protein-based coatings and films          41
    • 2.4.2.1 Collagen and Gelatin   41
    • 2.4.2.2 Whey protein/casein protein    42
    • 2.4.2.3 Wheat gluten protein    42
    • 2.4.2.4 Sodium caseinate         43
    • 2.4.2.5 Soy protein        43
    • 2.4.2.6 Pea protein        44
    • 2.4.2.7 Corn zein            45
  • 2.4.3     Polysaccharide-based coatings and films         46
    • 2.4.3.1 Starch and modified starch      46
    • 2.4.3.2 Chitin and Chitosan      47
    • 2.4.3.3 Alginate              48
    • 2.4.3.4 Cellulose and its derivatives    51
    • 2.4.3.5 Pullulan              55
    • 2.4.3.6 Sodium alginate             55
    • 2.4.3.7 Pectin  56
    • 2.4.3.8 Gums   57
  • 2.4.4     Lipid-based coatings and films               58
    • 2.4.4.1 Waxes  59
    • 2.4.4.2 Fatty acids and their esters       62
    • 2.4.4.3 Resins  63
    • 2.4.4.4 Animal and vegetable oils and fats        64
    • 2.4.4.5 Acetoglycerides             65
  • 2.4.5     Composite and multi-component coatings and films  65
    • 2.4.5.1 Protein-polysaccharide blends               66
    • 2.4.5.2 Protein-lipid blends      67
    • 2.4.5.3 Polysaccharide-lipid blends     67
    • 2.4.5.4 Protein-polysaccharide-lipid blends    68
  • 2.4.6     Nanoparticle based coatings and films              69
• 2.5         Edible film additives     71
  • 2.5.1     Bioactive compounds  71
  • 2.5.2     Plasticizers       72
  • 2.5.3     Emulsifiers        73
  • 2.5.4     Antimicrobials 75
  • 2.5.5     Antioxidants     75
• 2.6         Safety and Regulations               77
• 2.7         Manufacturing methods             80
  • 2.7.1     Solvent Casting               82
  • 2.7.2     Molten Casting 83
  • 2.7.3     Extrusion and co-extrusion       85
  • 2.7.4     Electrospinning               86
  • 2.7.5     Dip coatings     87
  • 2.7.6     Spray coating and electrostatic deposition      88
  • 2.7.7     Layer-by-layer assembly            89

3             MARKETS AND APPLICATIONS 92

• 3.1         Fruits and vegetables   92
  • 3.1.1     Fresh-cut and whole produce  93
  • 3.1.2     Organic and specialty fruits and vegetables     96
  • 3.1.3     Edible coatings for shelf-life extension and quality preservation           97
• 3.2         Meat and poultry products        99
  • 3.2.1     Fresh and processed meat products    99
  • 3.2.2     Edible films for moisture retention and oxidation prevention   100
  • 3.2.3     Antimicrobial coatings for food safety and spoilage control     101
• 3.3         Seafood and fish products         102
  • 3.3.1     Fresh and frozen seafood          103
  • 3.3.2     Edible coatings for quality maintenance and shelf-life extension          104
  • 3.3.3     Antioxidant and antimicrobial coatings for product integrity    104
• 3.4         Dairy and egg products                106
  • 3.4.1     Cheese and yogurt        106
  • 3.4.2     Edible films for moisture regulation and gas exchange control               107
  • 3.4.3     Antimicrobial coatings for food safety and spoilage prevention              107
• 3.5         Bakery and confectionery products      109
  • 3.5.1     Bread, cakes, and pastries        109
  • 3.5.2     Edible films for moisture retention and staling prevention        110
  • 3.5.3     Glossy and decorative coatings for enhanced visual appeal    111
• 3.6         Nuts and snacks             112
  • 3.6.1     Coated nuts and dried fruits     112
  • 3.6.2     Edible films for flavor encapsulation and oxidation prevention               113
  • 3.6.3     Moisture barrier coatings for crispness retention          114
• 3.7         Other applications        116
  • 3.7.1     Ready-to-eat meals and convenience foods    116
  • 3.7.2     Edible packaging for portion control and single-serve products             116
  • 3.7.3     Pharmaceutical and nutraceutical coatings for targeted delivery         117

4             MARKETS ANALYSIS     119

• 4.1         Market drivers  119
• 4.2         Market challenges         119
• 4.3         Future outlook and opportunities          121
• 4.4         Global market revenues             122
  • 4.4.1     By material type             122
  • 4.4.2     By market          124
  • 4.4.3     By region            126

5             COMPANY PROFILES  128 (30 company profiles)

6             RESEARCH METHODOLOGY   164

7             REFERENCES   166

List of Tables

• Table 1. Edible films and coatings market summary.   11
• Table 2. Global revenues for edible films and coatings 2020-2035 (Millions USD).        13
• Table 3. Nanomaterials in edible films and coatings.   21
• Table 4. Limitations of edible coatings and films.          38
• Table 5. Feedstocks for edible films and coatings.        40
• Table 6. Overview of alginate-description, properties, application and market size.    49
• Table 7. Companies developing algal-based bioplastics.          50
• Table 8. Plant Waxes.   60
• Table 9. Composite edible film using different polymer matrices.        65
• Table 10. Edible coatings obtained from plant-derived bioactive compounds, their methods of incorporation, method of development of the edible coatings and films and their functional properties.        71
• Table 11. Regulatory framework and compliance requirements for edible coatings and films.               78
• Table 12.  Biopolymers, their properties, functions and processing methods employed for production of edible coatings and films.        81
• Table 13. Comparative analysis of manufacturing methods for edible films and coatings.       82
• Table 14. Impact of edible coating materials on fruit storage.  92
• Table 15. Markets drivers for edible films and coatings.             119
• Table 16. Market challenges for edible films and coatings.       119
• Table 17. Global market for edible films and coatings, by material type, 2020-2035 (Millions USD).    122
• Table 18. Global market for edible films and coatings, by markets, 2020-2035 (Millions USD).              124
• Table 19. Global market for edible films and coatings, by region, 2020-2035 (Millions USD).   126
• Table 20. Lactips plastic pellets.            143
• Table 21. Edible sachets.           151

List of Figures

• Figure 1. Examples of edible films in food packaging.  13
• Figure 2. Global revenues for edible films and coatings 2020-2035 (Millions USD).      14
• Figure 3. Application of different types of edible film in various foods. 31
• Figure 4. Life cycle of agro-waste based renewable sources used in the development of edible coatings or films with modifications.       40
• Figure 5. BLOOM masterbatch from Algix.        50
• Figure 6. Film formulation methods.    80
• Figure 7. Schematic representation of the edible film formulation: (A) Casting method and (B) extrusion method.                85
• Figure 8. Edible packaging for food.      98
• Figure 9. Edible capsule.            118
• Figure 10. Global market for edible films and coatings, by material type, 2020-2035 (Millions USD).  123
• Figure 11. Global market for edible films and coatings, by markets, 2020-2035 (Millions USD).             125
• Figure 12. Global market for edible films and coatings, by region, 2020-2035 (Millions USD). 126
• Figure 13. Edible Food Wrap.    138
• Figure 14. Biodegradable and edible packaging.             141
• Figure 15. Compostable water pod.      150

The Global Market for Edible Films and Coatings 2024-2035

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The Global Market for Edible Films and Coatings 2024-2035

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