Food ingredients, organic acids, additives, essential oils, enzymes, cells, or other shell materials can all be encapsulated and added to miniature capsules. Since the encapsulated materials are shielded from moisture, heat, or other harsh circumstances, for improving their stability and sustaining viability, this approach is finding more applications in the food business, which will drive market expansion over the course of the projection period. Additionally, encapsulation is used in food to cover up aromas and odours. Additionally, a variety of processes are used to create the capsules, such as centrifugal extrusion, fluidized bed coating, rotational suspension separation, coacervation, inclusion complexation, spray drying, spray chilling, and spray cooling. For instance, it is common knowledge that flavours and sweeteners in chewing gum are encapsulated.