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There has been a tremendous increase in the number of food products containing bioactive components with a health promoting or disease preventing effect. Bioactive food components can be divided into bioactive molecules and bioactive living cells (probiotics). Both bioactive molecules and bioactive living cells may benefit from encapsulation since many report low survival of bioactivity due to adverse effects of (i) processing and storage in the products that serve as vehicles and due to (ii) deleterious circumstances during transport through the gastrointestinal tract. For probiotics, it may even be mandatory to apply protection by encapsulation as the survival of probiotics in traditional products such as in dairy foods and powdered formulas is low. Encapsulation promotes not only viability but more importantly also protects the functionality, and may facilitate targeted release in specific parts of the gut. Different …