The food industry uses encapsulation for a variety of purposes, such as concealing an unwanted colour, flavour, or taste, preserving bio actives, adding more functional and nutritional elements, and releasing the encapsulated components at a specified location at a predetermined time and pace. Although the pharmaceutical sector has highly developed knowledge of microencapsulation, more comprehension is needed to fully benefit the food industry through the encapsulation technique. The selection of wall material and method of encapsulation is critical for the production of effective encapsulated products, which is mainly influenced by the product's intended use as well as the processing conditions. The several encapsulation techniques and their use in the encapsulation of bioactive food ingredients were emphasised in this review. This review focuses on the major methods of encapsulation, the variety of wall materials suitable for encapsulation and the performance of food encapsulation.