The Global Market for Edible Films and Coatings 2024-2035

1             EXECUTIVE SUMMARY            11

• 1.1        Overview of the global edible films and coatings market  11
• 1.2        Market size and growth projections 15
• 1.3        Key market drivers and challenges  16
• 1.4        Food Waste and The Circular Bioeconomy 17
• 1.5        Emerging trends and opportunities 18
  • 1.5.1    Multi-functional and active edible films and coatings        19
  • 1.5.2    Incorporation of natural antimicrobials and antioxidants 20
  • 1.5.3    Nanomaterial edible films and coatings      21
  • 1.5.4    Biodegradable and compostable edible packaging solutions       22
  • 1.5.5    Personalized nutrition and functional foods             23
  • 1.5.6    Edible films and coatings for plant-based and alternative protein products        24
  • 1.5.7    Edible films and coatings 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          28

• 2.1        Classification of edible films and coatings 28
• 2.2        Advantages of edible films and coatings     31
  • 2.2.1    Biodegradability and environmental sustainability              31
  • 2.2.2    Moisture barrier            32
  • 2.2.3    Oxygen scavengers    32
  • 2.2.4    Ethylene scavenger    33
  • 2.2.5    Antimicrobial 34
  • 2.2.6    Antibrowning and antioxidant            34
  • 2.2.7    Nutritional fortification and bioactive delivery         35
  • 2.2.8    Sensory quality enhancement            36
  • 2.2.9    Food safety and quality control         37
• 2.3        Limitations      38
• 2.4        Types of edible films and coatings   39
  • 2.4.1    Feedstocks      40
  • 2.4.2    Protein-based films and coatings     42
    • 2.4.2.1 Collagen and Gelatin                43
    • 2.4.2.2 Whey protein/casein protein                43
    • 2.4.2.3 Wheat gluten protein 44
    • 2.4.2.4 Sodium caseinate       44
    • 2.4.2.5 Soy protein      44
    • 2.4.2.6 Pea protein      45
    • 2.4.2.7 Corn zein          45
  • 2.4.3    Polysaccharide-based films and coatings  46
    • 2.4.3.1 Starch and modified starch  46
    • 2.4.3.2 Chitin and Chitosan  47
    • 2.4.3.3 Alginate              47
    • 2.4.3.4 Cellulose and its derivatives                49
      • 2.4.3.4.1           Carboxymethyl cellulose       50
      • 2.4.3.4.2           Cellulose nanofibers 50
      • 2.4.3.4.3           Bacterial nanocellulose          51
    • 2.4.3.5 Pullulan             51
    • 2.4.3.6 Pectin  52
    • 2.4.3.7 Gums  52
  • 2.4.4    Lipid-based films and coatings          53
    • 2.4.4.1 Waxes 53
    • 2.4.4.2 Fatty acids and their esters  55
    • 2.4.4.3 Resins 55
    • 2.4.4.4 Animal and vegetable oils and fats  56
    • 2.4.4.5 Acetoglycerides            56
  • 2.4.5    Composite and multi-component films and coatings        57
    • 2.4.5.1 Protein-polysaccharide blends          58
    • 2.4.5.2 Protein-lipid blends   58
    • 2.4.5.3 Polysaccharide-lipid blends 59
    • 2.4.5.4 Protein-polysaccharide-lipid blends              59
  • 2.4.6    Nanoparticle based films and coatings        60
    • 2.4.6.1 Nanoclays        61
    • 2.4.6.2 Nanocellulose               62
    • 2.4.6.3 Metallic Nanoparticles            62
    • 2.4.6.4 Carbon Nanomaterials           62
    • 2.4.6.5 Advantages     63
      • 2.4.6.5.1           Enhanced Mechanical Properties    63
      • 2.4.6.5.2           Improved Barrier Properties 63
      • 2.4.6.5.3           Antimicrobial Properties         63
      • 2.4.6.5.4           UV Protection 63
      • 2.4.6.5.5           Improved Dispersibility and Stability of Active Compounds           63
      • 2.4.6.5.6           Smart and Responsive Packaging    64
• 2.5        Edible film additives  64
  • 2.5.1    Bioactive compounds              65
  • 2.5.2    Plasticizers      65
  • 2.5.3    Emulsifiers      66
  • 2.5.4    Antimicrobials              66
  • 2.5.5    Antioxidants   67
• 2.6        Safety and Regulations           68
• 2.7        Manufacturing methods         71
  • 2.7.1    Solvent Casting            73
  • 2.7.2    Molten Casting             74
  • 2.7.3    Extrusion and Co-extrusion 75
  • 2.7.4    Electrospinning            76
  • 2.7.5    Dip Coating     78
  • 2.7.6    Spray Coating and Electrostatic Deposition              78
  • 2.7.7    Layer-by-Layer Assembly      79

3             MARKETS AND APPLICATIONS           81

• 3.1        Fruits and vegetables               81
  • 3.1.1    Fresh-cut and whole produce             81
  • 3.1.2    Organic and specialty fruits and vegetables              82
  • 3.1.3    Edible coatings for shelf-life extension and quality preservation 83
• 3.2        Meat and poultry products   84
  • 3.2.1    Fresh and processed meat products             85
  • 3.2.2    Edible films for moisture retention and oxidation prevention         86
  • 3.2.3    Antimicrobial coatings for food safety and spoilage control           86
• 3.3        Seafood and fish products    87
  • 3.3.1    Fresh and frozen seafood      87
  • 3.3.2    Edible coatings for quality maintenance and shelf-life extension               88
  • 3.3.3    Antioxidant and antimicrobial coatings for product integrity          88
• 3.4        Dairy and egg products           89
  • 3.4.1    Cheese and yogurt     89
  • 3.4.2    Edible films for moisture regulation and gas exchange control     90
  • 3.4.3    Antimicrobial coatings for food safety and spoilage prevention   90
• 3.5        Bakery and confectionery products                91
  • 3.5.1    Bread, cakes, and pastries   91
  • 3.5.2    Edible films for moisture retention and staling prevention               92
  • 3.5.3    Glossy and decorative coatings for enhanced visual appeal          92
• 3.6        Nuts and snacks         93
  • 3.6.1    Coated nuts and dried fruits 93
  • 3.6.2    Edible films for flavour encapsulation and oxidation prevention 94
  • 3.6.3    Moisture barrier coatings for crispness retention  94
• 3.7        Other applications     95
  • 3.7.1    Ready-to-eat meals and convenience foods            95
  • 3.7.2    Edible packaging for portion control and single-serve products  96
  • 3.7.3    Pharmaceutical and nutraceutical coatings for targeted delivery               97

4             MARKETS ANALYSIS   100

• 4.1        Market drivers                100
• 4.2        Market challenges      101
  • 4.2.1    Increasing demand for fresh and minimally processed foods       102
  • 4.2.2    Growing consumer preference for natural and sustainable packaging solutions             103
  • 4.2.3    Advances in materials science and coating technologies                104
  • 4.2.4    Stringent regulations on food safety and quality    104
• 4.3        Future outlook and opportunities     105
• 4.4        Global market revenues          108
  • 4.4.1    By material type           108
  • 4.4.2    By market         109
  • 4.4.3    By region           112

5             COMPANY PROFILES                114 (37 company profiles)

6             RESEARCH METHODOLOGY              153

7             REFERENCES 154

List of Tables

• Table 1. Edible films and coatings market summary.          12
• Table 2. Global revenues for edible films and coatings 2020-2035 (Millions USD)-low and high estimates.        15
• Table 3. Key market drivers and challenges for edible films and coatings.            16
• Table 4. Emerging Trends and Opportunities in Edible Films and Coatings.         18
• Table 5. Nanomaterials in edible films and coatings.          21
• Table 6.  Classification of edible films and coatings.           29
• Table 7. Advantages of edible films and coatings. 31
• Table 8. Limitations of edible films and coatings.  39
• Table 9. Main types of edible coating materials.     39
• Table 10. Feedstocks for edible films and coatings.             41
• Table 11. Overview of alginate-description, properties, application and market size.   47
• Table 12. Companies developing algal-based packaging materials.         49
• Table 13. Plant Waxes.             54
• Table 14. Composite edible films using different polymer matrices.        57
• 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.                64
• Table 16. Incorporation of bioactive compounds in edible films and coatings.  65
• Table 17. Regulatory framework and compliance requirements for edible films and coatings.               68
• Table 18. Comparative analysis of manufacturing methods for edible films and coatings.        71
• Table 19. Impact of edible coating materials on fruit storage.       81
• Table 20. Markets drivers for edible films and coatings.    100
• Table 21. Market challenges for edible films and coatings.             102
• Table 22. Future Opportunities and Outlook in Edible Films and Coatings.          107
• Table 23. Global market for edible films and coatings, by material type, 2023-2035 (Millions USD), low, medium and high estimates.               108
• Table 24. Global market for edible films and coatings, by end use market, 2023-2035 (Millions USD), low, medium and high estimates.    109
• Table 25. Global market for edible films and coatings, by region, 2023-2035 (Millions USD), low, medium and high estimates.   112
• Table 26. Lactips plastic pellets.       135

List of Figures

• Figure 1. Water soluble packaging by Notpla.          11
• Figure 2. Examples of edible films in food packaging.        14
• Figure 3. Global revenues for edible films and coatings 2023-2035 (Millions USD) low and high estimates.        16
• Figure 4. Life cycle of agro-waste based renewable sources used in the development of edible coatings or films with modifications. 41
• Figure 5. BLOOM masterbatch from Algix.  48
• Figure 6. One Good Thing wrapper-free snack bars and protein bars.      54
• Figure 7. Schematic representation of the edible film formulation: (A) Casting method and (B) extrusion method.            76
• Figure 8.. Using electrospinning to create edible films.     77
• Figure 9. Layer-by-layer assembly of food packaging coatings.    80
• Figure 10. Soluble packaging for lentils.      82
• Figure 11. Impact of edible coatings on fruits and vegetables.     83
• Figure 12. Edible packaging for food.             84
• Figure 13.  Application of different types of edible film in various foods.               85
• Figure 14. Edible capsule.     99
• Figure 15. Global market for edible films and coatings, by material type, 2020-2035 (Millions USD). 109
• Figure 16. Global market for edible films and coatings, by markets, 2020-2035 (Millions USD).            111
• Figure 17. Global market for edible films and coatings, by region, 2020-2035 (Millions USD). 113
• Figure 18. Apeel avocado coating in a supermarket.            117
• Figure 19. Avocado coating without and with Apeel’s coating.      118
• Figure 20. Cellugy materials.               123
• Figure 21. Edible packaging from Dissolves.             125
• Figure 22. Evoware edible seaweed-based packaging       128
• Figure 23. Forest and Whale container.        131
• Figure 24. Compostable water pod.               144
• Figure 25. Cucumbers with and without Saveggy coating.               149
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The Global Market for Edible Films and Coatings 2024-2035

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