The invention relates to a method for the encapsulation of a food product and to a food product. Specifically, the invention relates to a method for encapsulating a liquid food essentially devoid of calcium ions, comprising the following steps: addition of a product containing calcium ions to a liquid food sample to be encapsulated； immersion of a quantity of the liquid food with calcium ions in a solution containing a non-calcium alginate, forming a capsule of calcium alginate around the liquid； and extraction of said capsule from the solution. The invention is characterised in that the capsule is subsequently submerged in a container containing the aforementioned liquid food.
