Non-Thermal Processing Market is expected to grow at a robust CAGR
Global
Non-Thermal Processing Market is expected to grow owing to the growing food
packaged industry throughout the forecast period.
According
to TechSci Research report, “Non-Thermal
Processing Market - Global Industry Size, Share, Trends, Opportunity,
and Forecast 2018-2028”, the Global Non-Thermal Processing Market is
expected to register robust growth during the forecast period. The demand for
nutrient and sensory retention in food has spurred the development of the
non-thermal processing market. Extensive research and development efforts have
been dedicated to optimizing the process and ensuring its suitability for
various food applications. The market has been driven by the growth of the
convenience food industry, particularly in the processed meat sector, where
meat products are susceptible to microbial contamination.
Tailoring
non-thermal processing solutions to specific food products and production
processes presents a remarkable opportunity. Customized solutions have the
potential to enhance processing efficiency, elevate product quality, and
minimize operational costs. Collaboration between equipment manufacturers,
service providers, and food producers can facilitate the development of
tailored non-thermal processing solutions.
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The
Global Non-Thermal Processing Market is segmented by product, type, application
and region. Based on product, the market is bifurcated into meat & seafood,
fruits & vegetables, beverages and others. Based on type, the market is
bifurcated into hpp, pef, ultrasonic, irradiation, cold plasma and others.
Based on application, the market is bifurcated into quality assurance,
microbial inactivation, cutting, emulsification & homogenization, cleaning
and others. Based on region, the market is further bifurcated into North
America, Asia-Pacific, Europe, South America, Middle East & Africa.
Based
on type, HPP
segment is expected to dominate the market during the forecast period. The clean label movement, propelled by
consumer preferences for natural and minimally processed foods, has
significantly contributed to the widespread adoption of HPP. HPP effectively
extends the shelf life of perishable food products without the use of chemical
preservatives or excessive heat treatment. This not only reduces food waste and
minimizes product recalls but also optimizes supply chain logistics, thereby benefiting
manufacturers. Unlike some traditional preservation methods that rely on
chemical additives, HPP aligns with the clean label trend as it solely utilizes
pressure. In the dairy industry, HPP is applied to yogurt, cheese, and milk to
extend their shelf life while preserving their quality. Furthermore, HPP
enhances the safety of meat and seafood products by effectively reducing
harmful bacteria like Listeria and Salmonella. Ongoing research and development
endeavors are aimed at addressing challenges associated with HPP, such as
equipment costs, and further optimizing the technology for diverse
applications. The expansion of HPP into emerging markets and collaborations
between equipment manufacturers and food producers are anticipated to drive its
adoption in new regions and product categories.
Based
on application, Microbial Inactivation segment is projected to dominate the
market throughout the forecast period. products. Microbial inactivation
techniques prove highly effective in extending the shelf life of perishable
foods, presenting manufacturers with notable economic benefits through reduced
food waste and enhanced product longevity. Notably, convenience foods and
ready-to-eat meals greatly benefit from microbial inactivation, ensuring both
safety and quality. Commonly employed in the treatment of dairy items such as
milk and yogurt, these techniques also play a crucial role in minimizing
harmful pathogens in raw or processed meat and seafood. By fostering
collaboration between equipment manufacturers, research institutions, and food
producers, the industry is poised to drive innovation and witness wider
adoption of microbial inactivation methods across diverse food and beverage
categories.
Key
market players in the Global Non-Thermal Processing Market are:
- Elea
Technology Gmbh
- Dukane
Corp.
- Nordion
Inc.
- Hiperbaric
S.A.
- CHIC
Group
- Elea
Technology
- Gray*Star,
Inc.
- Avure
Technologies
- Chic
Freshertech
- Pulsemaster
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“North
America is expected to be the dominating region during the forecast period. The
market had been witnessing consistent growth, propelled by the rising consumer
demand for safer and minimally processed food items. The North American
non-thermal processing market is positioned for sustained expansion, driven by
the ongoing consumer preference for safer and more natural food products.
Furthermore, the continuous research and development endeavors are anticipated
to result in additional advancements in non-thermal processing technologies,
along with potential cost optimizations.” said Mr. Karan Chechi, Research
Director with TechSci Research, a research-based global management consulting
firm.
“Non-Thermal
Processing Market – Global Industry Size, Share, Trends, Opportunity, and
Forecast, 2028 Segmented By Product (Meat & Seafood, Fruits &
Vegetables, Beverages and Others), By Type (HPP, PEF, Ultrasonic, Irradiation,
Cold Plasma and Others), By Application (Quality Assurance, Microbial
Inactivation, Cutting, Emulsification & Homogenization, Cleaning and
Others), By Region, Competition, 2018-2028,” has evaluated the future growth
potential of Global Non-Thermal Processing Market and provides statistics
& information on market size, structure, and future market growth. The
report intends to provide cutting-edge market intelligence and help decision
makers take sound investment decisions. Besides the report also identifies and
analyzes the emerging trends along with essential drivers, challenges, and
opportunities in Global Non-Thermal Processing Market.
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