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Is Non-Thermal Pasteurization going to be the next revolutionizing trend for F&B Industry?

How is Non-Thermal Pasteurization different from Classic Methods?

The non-thermal pasteurization, also known as cold pasteurization can be defined as an alternative food processing technology that entails highly sustainable and efficient processes to convert raw food items into products suitable fort human intake. What makes non-thermal pasteurization different from the currently dominating thermal pasteurization methods is that it does not expose the food to elevated temperatures, thereby retaining the essential nutrition, taste, appearance and other organoleptic features, leading to the increased shelf life of food in a cost-effective manner. In addition to this, the non-thermal pasteurization methods such as High-Pressure Processing (HPP), Microwave Volumetric Heating (MVH), Pulsed Electric Field (PEF), etc. inhibits the bacterial invasion and kills potential infection causing pathogens keeping the food quality and safety intact.

The latest news to hit the Global Non-Thermal Pasteurization Market is that the USA based, Aurora Products joined hands with Canadian Food Safety technology provider, Agri-Neo who have recently developed a new non-thermal pasteurization system using an organic liquid solution derived from plants.

The recent TechSci Research Report on “Global Non-Thermal Pasteurization Market, Competition Forecast and Opportunities, 2012-2026” talks about various salient points of the Global Non-Thermal Pasteurization market. Here is a brief about chief trends and drivers which would play a pivotal role in the growth of non-thermal pasteurization across United States:

Quest for Clean Label and Green Label in the United States:

The growing health-consciousness amidst the hectic lifestyle of US population is fueling the demand for cold-processed juices and drinks. Moreover, the growing number of cases related to food poisoning in the US are catalyzing the replacement of traditional pasteurization with the non-thermal pasteurization technologies.

                                                                      Number of Patients Infected and Hospitalized in US, By Pathogens, 2015


Source: Centers for Disease Control and Prevention (CDC)

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As a result, movements such as “Go Clean Label” which promotes transparent display of information regarding nutritional ingredients on the food pack are escalating the adoption of non-thermal pasteurization methods in North America and constituent nations at a robust pace.

Favorable Government Regulations Will Provide the Needed Thrust for Non-Thermal Pasteurization in Country’s F&B Industry:

The increasing number of cases related to foodborne illnesses is driving the government to take strict regulatory actions and measures to safeguard citizen’s health in the United States. As a result, the Food and Drug Administration has taken an initiative to lay ground rules for the food and beverage processing industries of America in the form of Hazard analysis and critical control points (HACCP) and other food labelling regulations.

Beverages Industry is the first to adopt Non-Thermal Pasteurization Methods:

The commercial applications of non-thermal pasteurization include processed fruit & vegetable juices, wine & beer, milk & dairy products, coconut water, sugar syrups, etc. The demand for NTP technologies is advancing as they prevent the spreading of microbial infections in an energy efficient manner.

US Non-Alcoholic RTD Beverages Market, By Type, By Value, 2016 (USD Billion)


In conclusion, the Global Non-Thermal Pasteurization market is expected to surpass USD3.62 Billion through 2026, witnessing sturdy growth at a CAGR of 22.26% during the forecast period. Robust growth in the demand for non-thermal or cold pasteurization technologies can be attributed to the rising concern for food safety coupled with emerging demand for processed food containing active ingredients. Growing consumer appetite for tastier and additive-free food products with longer shelf life, natural color & texture are boosting the sales of luxury & cold pressed juices, subsequently surging the global non-thermal pasteurization market. Rising application of HPP in shellfish, sliced meats, vegetables, cheese, meat, fish, juices & smoothies, ready-to-eat meals, sauces & salsas, etc. is projected to increase the market size of HPP food to more than USD11.54 Billion through 2026. As a result, numerous benefits and customer preference would tremendously increment the market growth opportunities for clean label non-thermal pasteurization technologies over the span of next 9 years. 

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