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全球可食用薄膜/塗料市場（2025-2035）
市場調查報告書
商品編碼
1480012

全球可食用薄膜/塗料市場（2025-2035）

The Global Market for Edible Films and Coatings 2025-2035
出版日期: | 出版商: Future Markets, Inc. | 英文 158 Pages, 26 Tables, 25 Figures | 訂單完成後即時交付

價格

隨著供應商尋求更永續的解決方案來延長產品保質期、最大限度地減少食物浪費並向消費者提供更新鮮的水果和蔬菜，可食用薄膜/塗層將繼續在新鮮農產品中佔據主導地位，預計將成為供應鏈中的重要組成部分。可食用薄膜/塗層由可食用生物聚合物和食品級添加劑製成。這些薄膜由聚合物薄層組成，可以為單一薄結構提供機械強度。可食用薄膜可保護食品免受物理、化學和生物變質、水分遷移、表面微生物生長和營養物質氧化，從而提高食品品質。可食用薄膜提供了對石油、天然氣和蒸汽的屏障，可用作抗氧化劑、著色劑、抗菌劑和香料等活性物質的載體。因此，保存期限得以延長，安全性也得到提升。成膜生物聚合物包括蛋白質、多醣體（碳水化合物和樹膠）和脂質。在相對濕度較低的情況下，蛋白質是優異的成膜劑，並表現出 O2、CO2 和脂質屏障特性。薄膜主要用於包裝食品材料，但塗料可以直接用於食品。用於製造這些薄膜的產品類型主要是可再生生物來源，由澱粉、纖維素、半纖維素、蛋白質、明膠、脂質、纖維等組成。此類材料的例子包括玉米、高粱、大米、水果和蔬菜廢物以及農業廢物例如木片和甘蔗渣。

可食用薄膜/塗層被認為是解決不可生物降解的包裝固體廢物這些問題的潛在解決方案，可以維持食品與環境的相互作用，保持食品品質並延長保質期。此外，可食用塗層/薄膜可以透過控制水分和氣體阻隔性能（使用添加劑）來防止包裝食品的微生物腐敗。日益增長的環境問題和消費者對環保、高品質包裝的需求正在推動創新包裝技術的進步。

本報告對全球可食性薄膜/塗料市場進行了研究和分析，提供了各類可食性薄膜/塗料的現狀和未來潛力，以及它們在各個食品領域的應用。

目錄

第1章 內容提要

  • 全球食用薄膜/塗料市場概況
  • 市場規模及成長預測
  • 主要市場驅動因素與課題
  • 食物浪費和循環生物經濟
  • 新興趨勢和機遇
    • 多功能活性可食膜/塗層
    • 由天然抗菌劑和抗氧化劑配製而成
    • 奈米材料可食性薄膜/塗層
    • 可生物降解、可堆肥和可食用的包裝解決方案
    • 個人化營養和功能食品
    • 用於植物基和替代蛋白質產品的可食用薄膜/塗層
    • 用於減少和提高食物浪費的可食用薄膜/塗層
    • Smart智慧食品包裝系統
  • 競爭格局及主要企業

第2章 簡介

  • 可食性薄膜/塗層的分類
  • 可食性薄膜/塗層的優點
    • 生物降解性和環境永續性
    • 防潮層
    • 氧氣吸收劑
    • 乙烯去除劑
    • 抗菌的
    • 抗褐變、抗氧化
    • 營養強化、生物活性輸送
    • 改善感官品質
    • 食品安全和品質控制
  • 限制
  • 食用膜/塗層型
    • 材料
    • 蛋白質基薄膜/塗層
    • 多醣基薄膜/塗層
    • 脂質薄膜/塗層
    • 複合材料/多組分薄膜/塗料
    • 奈米顆粒薄膜/塗層
  • 可食性薄膜添加劑
    • 生物活性化合物
    • 增塑劑
    • 乳化劑
    • 抗菌劑
    • 抗氧化劑
  • 安全和監管
  • 製作方法
    • 溶劑澆鑄
    • 熔融鑄造
    • 擠出、共擠
    • 靜電紡絲
    • 浸塗
    • 噴塗、靜電噴漆
    • 交替分層法

第3章 市場與應用

  • 水果和蔬菜
    • 鮮切及整個農產品
    • 有機和特色水果和蔬菜
    • 可食用塗層可延長保質期並維持品質
  • 肉類和家禽產品
    • 生肉及加工肉製品
    • 食用膜保濕、防氧化
    • 用於食品安全和防止腐敗的抗菌塗層
  • 海鮮、魚製品
    • 新鮮和冷凍海鮮
    • 用於維持品質和延長保質期的可食用塗層
    • 抗氧化和抗菌塗層可維持產品完整性
  • 乳製品和蛋製品
    • 奶酪和酸奶
    • 用於濕度調節和氣體交換控制的可食用薄膜
    • 用於食品安全和防止腐敗的抗菌塗層
  • 烘焙產品、糖果產品
    • 麵包、蛋糕和糕點
    • 可食用薄膜，保濕、防變質
    • 光澤裝飾塗層增強視覺吸引力
  • 堅果、零食
    • 塗層堅果和乾果
    • 用於風味封裝和防止氧化的可食用薄膜
    • 防潮塗層，保持酥脆口感
  • 其他用途
    • 即食食品和即食食品
    • 用於份量控制/單份產品的可食用包裝
    • 用於靶向輸送的藥物和營養藥物塗層

第4章 市場分析

  • 市場驅動力
  • 市場課題
    • 對新鮮、加工較少的食品的需求不斷增加
    • 消費者對天然和永續包裝解決方案的偏好日益增長
    • 材料科學和塗層技術的進步
    • 關於食品安全和品質的嚴格規定
  • 未來的前景和機遇
  • 全球市場收入
    • 依材料類型
    • 按市場
    • 按地區

第5章 公司概況（37家公司概況）

第6章 研究方法

第7章 參考資料

Edible films and coatings will become an integral part of the fresh produce supply chain in the future as suppliers seek more sustainable solutions to extend product shelf-life, minimise food waste and deliver fresher fruits and vegetables to consumers. Edible films and coatings are made from edible biopolymers and food-grade additives. These films consist of thin layers of polymers able to provide mechanical strength to the stand-alone thin structure. Edible films protect food from physical, chemical, biological deterioration, migration of moisture, microbial growth on the surface, oxidation of nutrients, and enhance the quality of food products. Edible films offer the barrier to oils, gasses, vapours and can be used as carriers of active substances like antioxidants, colours, antimicrobials, and flavours. It results in shelf-life extension and safety improvement. Film forming biopolymers include proteins, polysaccharides (carbohydrates and gums), or lipids. At low relative humidity proteins are good film formers exhibit excellent O2, CO2, and lipid barrier properties. Films are mainly used to wrap food material, whereas coatings can be used directly on food products. The types of materials used for the production of these films are mostly renewable biological sources, mainly consisting of starch, cellulose, hemicellulose, protein, gelatin, lipids, fibers, etc. Examples of such materials include corn, sorghum, rice, fruit and vegetable waste, and agricultural waste such as wood chips or bagasse.

Edible films and coatings are considered as the potential solution to these problems of non-biodegradable packaging solid wastes for maintaining food-environment interactions, retaining food quality, and extending shelf life. In addition, edible coatings and films offer prevention from microbial spoilage of packed foods by controlling moisture and gas barrier characteristics (with the use of additives). Increasing environmental concerns and consumer demands for high-quality eco-friendly packaging have fuelled the advancement of innovative packaging technologies, for instance, the development of biodegradable films from renewable agricultural and food processing industry wastes.

"The Global Markets for Edible Films and Coatings 2025-2035" is a comprehensive market research report that analyzes the rapidly growing edible films and coatings industry. The report covers the current state and future potential of various types of edible coatings and films, including protein-based, polysaccharide-based, lipid-based, composite, and nanoparticle-based materials, as well as their applications across different food sectors.

The executive summary provides an overview of the global edible coatings and films market, market size and growth projections, key market drivers and challenges, and the role of edible films and coatings in reducing food waste and promoting a circular bioeconomy. It also highlights emerging trends and opportunities, such as multi-functional and active coatings, natural antimicrobials and antioxidants, nanomaterials, biodegradable and compostable solutions, personalized nutrition, plant-based products, and smart packaging systems.

The introduction section offers a detailed classification of edible coatings and films, their advantages, limitations, and types based on different feedstocks. It explores the properties and applications of various protein-based, polysaccharide-based, and lipid-based materials, as well as composite and nanoparticle-based coatings. The report also covers the use of edible film additives, safety and regulations, and manufacturing methods.

The market analysis section provides valuable insights into the applications of edible coatings and films in different food sectors, including fruits and vegetables, meat and poultry, seafood and fish, dairy and eggs, bakery and confectionery, nuts and snacks, and other emerging applications. It assesses the market drivers, challenges, and future outlook for each application area.

The report includes global revenue forecasts for edible films and coatings by material type, market, and region, providing a comprehensive view of the market's growth potential. It also features profiles of over 30 key players in the edible coatings and films industry, offering insights into their products, technologies, and strategies. Companies profiled include Apeel, DisSolves, FlexSea, FoodBerry, IUV Srl, Kuraray, mori, Notpla, Saveggy, Sun Chemical and Xampla.

TABLE OF CONTENTS

1. EXECUTIVE SUMMARY

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

2. INTRODUCTION

  • 2.1. Classification of edible films and coatings
  • 2.2. Advantages of edible films and coatings
    • 2.2.1. Biodegradability and environmental sustainability
    • 2.2.2. Moisture barrier
    • 2.2.3. Oxygen scavengers
    • 2.2.4. Ethylene scavenger
    • 2.2.5. Antimicrobial
    • 2.2.6. Antibrowning and antioxidant
    • 2.2.7. Nutritional fortification and bioactive delivery
    • 2.2.8. Sensory quality enhancement
    • 2.2.9. Food safety and quality control
  • 2.3. Limitations
  • 2.4. Types of edible films and coatings
    • 2.4.1. Feedstocks
    • 2.4.2. Protein-based films and coatings
      • 2.4.2.1. Collagen and Gelatin
      • 2.4.2.2. Whey protein/casein protein
      • 2.4.2.3. Wheat gluten protein
      • 2.4.2.4. Sodium caseinate
      • 2.4.2.5. Soy protein
      • 2.4.2.6. Pea protein
      • 2.4.2.7. Corn zein
    • 2.4.3. Polysaccharide-based films and coatings
      • 2.4.3.1. Starch and modified starch
      • 2.4.3.2. Chitin and Chitosan
      • 2.4.3.3. Alginate
      • 2.4.3.4. Cellulose and its derivatives
        • 2.4.3.4.1. Carboxymethyl cellulose
        • 2.4.3.4.2. Cellulose nanofibers
        • 2.4.3.4.3. Bacterial nanocellulose
      • 2.4.3.5. Pullulan
      • 2.4.3.6. Pectin
      • 2.4.3.7. Gums
    • 2.4.4. Lipid-based films and coatings
      • 2.4.4.1. Waxes
      • 2.4.4.2. Fatty acids and their esters
      • 2.4.4.3. Resins
      • 2.4.4.4. Animal and vegetable oils and fats
      • 2.4.4.5. Acetoglycerides
    • 2.4.5. Composite and multi-component films and coatings
      • 2.4.5.1. Protein-polysaccharide blends
      • 2.4.5.2. Protein-lipid blends
      • 2.4.5.3. Polysaccharide-lipid blends
      • 2.4.5.4. Protein-polysaccharide-lipid blends
    • 2.4.6. Nanoparticle based films and coatings
      • 2.4.6.1. Nanoclays
      • 2.4.6.2. Nanocellulose
      • 2.4.6.3. Metallic Nanoparticles
      • 2.4.6.4. Carbon Nanomaterials
      • 2.4.6.5. Advantages
        • 2.4.6.5.1. Enhanced Mechanical Properties
        • 2.4.6.5.2. Improved Barrier Properties
        • 2.4.6.5.3. Antimicrobial Properties
        • 2.4.6.5.4. UV Protection
        • 2.4.6.5.5. Improved Dispersibility and Stability of Active Compounds
        • 2.4.6.5.6. Smart and Responsive Packaging
  • 2.5. Edible film additives
    • 2.5.1. Bioactive compounds
    • 2.5.2. Plasticizers
    • 2.5.3. Emulsifiers
    • 2.5.4. Antimicrobials
    • 2.5.5. Antioxidants
  • 2.6. Safety and Regulations
  • 2.7. Manufacturing methods
    • 2.7.1. Solvent Casting
    • 2.7.2. Molten Casting
    • 2.7.3. Extrusion and Co-extrusion
    • 2.7.4. Electrospinning
    • 2.7.5. Dip Coating
    • 2.7.6. Spray Coating and Electrostatic Deposition
    • 2.7.7. Layer-by-Layer Assembly

3. MARKETS AND APPLICATIONS

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

4. MARKETS ANALYSIS

  • 4.1. Market drivers
  • 4.2. Market challenges
    • 4.2.1. Increasing demand for fresh and minimally processed foods
    • 4.2.2. Growing consumer preference for natural and sustainable packaging solutions
    • 4.2.3. Advances in materials science and coating technologies
    • 4.2.4. Stringent regulations on food safety and quality
  • 4.3. Future outlook and opportunities
  • 4.4. Global market revenues
    • 4.4.1. By material type
    • 4.4.2. By market
    • 4.4.3. By region

5. COMPANY PROFILES (37 company profiles)

6. RESEARCH METHODOLOGY

7. REFERENCES

List of Tables

  • Table 1. Edible films and coatings market summary
  • Table 2. Global revenues for edible films and coatings 2020-2035 (Millions USD)-low and high estimates
  • Table 3. Key market drivers and challenges for edible films and coatings
  • Table 4. Emerging Trends and Opportunities in Edible Films and Coatings
  • Table 5. Nanomaterials in edible films and coatings
  • Table 6. Classification of edible films and coatings
  • Table 7. Advantages of edible films and coatings
  • Table 8. Limitations of edible films and coatings
  • Table 9. Main types of edible coating materials
  • Table 10. Feedstocks for edible films and coatings
  • Table 11. Overview of alginate-description, properties, application and market size
  • Table 12. Companies developing algal-based packaging materials
  • Table 13. Plant Waxes
  • Table 14. Composite edible films using different polymer matrices
  • Table 15. Edible coatings obtained from plant-derived bioactive compounds, their methods of incorporation, method of development of the edible films and coatings and their functional properties
  • Table 16. Incorporation of bioactive compounds in edible films and coatings
  • Table 17. Regulatory framework and compliance requirements for edible films and coatings
  • Table 18. Comparative analysis of manufacturing methods for edible films and coatings
  • Table 19. Impact of edible coating materials on fruit storage
  • Table 20. Markets drivers for edible films and coatings
  • Table 21. Market challenges for edible films and coatings
  • Table 22. Future Opportunities and Outlook in Edible Films and Coatings
  • Table 23. Global market for edible films and coatings, by material type, 2023-2035 (Millions USD), low, medium and high estimates
  • Table 24. Global market for edible films and coatings, by end use market, 2023-2035 (Millions USD), low, medium and high estimates
  • Table 25. Global market for edible films and coatings, by region, 2023-2035 (Millions USD), low, medium and high estimates
  • Table 26. Lactips plastic pellets

List of Figures

  • Figure 1. Water soluble packaging by Notpla
  • Figure 2. Examples of edible films in food packaging
  • Figure 3. Global revenues for edible films and coatings 2023-2035 (Millions USD) low and high estimates
  • Figure 4. Life cycle of agro-waste based renewable sources used in the development of edible coatings or films with modifications
  • Figure 5. BLOOM masterbatch from Algix
  • Figure 6. One Good Thing wrapper-free snack bars and protein bars
  • Figure 7. Schematic representation of the edible film formulation: (A) Casting method and (B) extrusion method
  • Figure 8.. Using electrospinning to create edible films
  • Figure 9. Layer-by-layer assembly of food packaging coatings
  • Figure 10. Soluble packaging for lentils
  • Figure 11. Impact of edible coatings on fruits and vegetables
  • Figure 12. Edible packaging for food
  • Figure 13. Application of different types of edible film in various foods
  • Figure 14. Edible capsule
  • Figure 15. Global market for edible films and coatings, by material type, 2020-2035 (Millions USD)
  • Figure 16. Global market for edible films and coatings, by markets, 2020-2035 (Millions USD)
  • Figure 17. Global market for edible films and coatings, by region, 2020-2035 (Millions USD)
  • Figure 18. Apeel avocado coating in a supermarket
  • Figure 19. Avocado coating without and with Apeel's coating
  • Figure 20. Cellugy materials
  • Figure 21. Edible packaging from Dissolves
  • Figure 22. Evoware edible seaweed-based packaging
  • Figure 23. Forest and Whale container
  • Figure 24. Compostable water pod
  • Figure 25. Cucumbers with and without Saveggy coating