Global Food Color Encapsulation Market, By Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers), Core Phase (Natural, Artificial), Technology (Microencapsulation, Nano Encapsulation, Food Color Encapsulation), Method (Physical Method, Chemical Method, Physico-Chemical Method), Application (Dietary Supplements, Functional Food Products, Bakery Products, Confectionery Products, Beverages, Frozen Products, Dairy Products) – Industry Trends and Forecast to 2029.