LONDON--(BUSINESS WIRE)--Technavio’s latest report on the global food spray drying equipment market provides an analysis of the most important trends expected to impact the market outlook from 2017-2021. Technavio defines an emerging trend as a factor that has the potential to significantly impact the market and contribute to its growth or decline.
The global food spray drying equipment market has been growing due to various factors such as changing consumer lifestyle and preferences, which has increased the demand for fortified and RTE food products and other dried food products. Spray drying helps in producing fine-powdered food products. Spray drying removes the moisture content, which helps in increasing the shelf life of food products.
Manu Gupta, a lead analyst from Technavio, specializing in research on food services sector, says, “There is high demand for milk products such as milk powders, infant formula, and whey proteins, which are spray-dried food products, in China, the US, and some European countries. Thus, manufacturers are setting up new facilities to meet the growing consumer demand, which, in turn, will increase the installations of new spray drying equipment.”
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The top three emerging trends driving the global food spray drying equipment market according to Technavio research analysts are:
- Application of spray drying equipment for food encapsulation
- Developments in spray drying systems
- Product improvements
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Application of spray drying equipment for food encapsulation
Spray drying equipment has been widely used in micro-encapsulation of food materials. Spray drying has been used for encapsulation because it is continuous, flexible, and more economically viable. Encapsulation is the process of entrapping of food ingredients, cells, enzymes, and other materials in small capsules. Micro-capsule is a small sphere with the uniform wall surrounding it.
“The materials inside the capsule is called core, and the wall is called shell or coating. This will help protect the food from exposure to moisture, heat, and other extreme conditions and improve the delivery of bio-active molecules and living cells to food materials. This will also help in enhancing the stability and viability and also preserving the odor and taste of the food materials,” according to Manu.
Developments in spray drying systems
Many technological advances have emerged in spray drying such as superheated steam drying (SSD), multi-stage spray drying, and spray freeze drying (SFD). In SSD, heated steam is used beyond its boiling point for drying food products. This will help in removing water and also sterilizing the product.
In multi-stage spray drying, drying is carried out in two stages. A combination of spray dryer and fluid bed drying technology is used, which will help improve the efficiency and product quality. It is used in the production of non-dust, granular, and hygroscopic products.
Recently, various product improvements and added features have emerged for spray drying equipment such as magnetic spray machine (MSM), air distributor, and explosion doors. For instance, Dedert, one of the prominent vendors, provides spray drying equipment with MSM-250.
MSM is a machine that consists of an atomizer disc, which is mounted on a 250-kW permanent magnet motor. It is also fitted with a set of non-contact magnetic bearings. This model helps in reducing the size of machines, increasing speed, and also reducing maintenance costs.
The key vendors are as follows:
- European Spraydry Technologies
- GEA Group
- SPX FLOW
- Tetra Pak International
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