Non-Thermal Pasteurization Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, Segmented By Technique (HPP, PEF, MVH, Irradiation, Ultrasonic, Cold Plasma, Others), By Form (Solid v/s Liquid), By Application (Food, Beverages, Pharmaceutical, Cosmetics, Others), By Region and Competition, 2020-2030F

Market Overview

The Global Non-Thermal Pasteurization Market was valued at USD 2.82 billion in 2024 and is expected to reach USD 8.63 billion by 2030, growing at a robust CAGR of 20.46% during the forecast period. This surge is driven by heightened consumer demand for nutritious, fresh-tasting, and preservative-free food and beverages. Non-thermal technologies such as High Pressure Processing (HPP), Pulsed Electric Fields (PEF), and Cold Plasma are gaining commercial traction for their ability to effectively eliminate pathogens without compromising sensory or nutritional quality.

The food and beverage industry is witnessing a paradigm shift toward health-conscious consumption patterns, with functional drinks, cold-pressed juices, and ready-to-eat meals seeing unprecedented growth. These product categories benefit greatly from non-thermal processing methods that maintain the integrity of heat-sensitive vitamins, enzymes, and bioactive compounds. Additionally, producers are leveraging non-thermal pasteurization to gain a competitive edge through cleaner labeling, extended shelf-life, and reduced reliance on chemical preservatives.

Moreover, advancements in processing equipment, combined with growing investments in food safety technologies, are lowering the cost barriers and enhancing scalability for non-thermal systems. Key players are increasingly investing in R&D to develop compact, energy-efficient solutions that can cater to a wide range of applications, including dairy, meat, beverages, and baby food. As global regulatory bodies tighten safety and quality standards, non-thermal pasteurization is emerging as a critical enabler of compliance and innovation across the food value chain.

Key Market Drivers

Rising Demand for Minimally Processed and Clean Label Foods

Consumers around the world are gravitating toward minimally processed foods with short, transparent ingredient lists. Nearly half of global consumers have reduced their intake of processed foods over the past year, with about 30% actively cutting back on ingredients they regard as harmful, such as preservatives or artificial sweeteners. Additionally, almost one in two consumers report that clean‑label claims significantly influence their purchasing decisions. This shift underscores the growing global emphasis on simplicity, recognizability, and transparency in food.

Industry data shows that products launched globally in 2022–2023, nearly one‑third carried a clean‑label claim, while about 14% prominently advertised “no additives” or “no preservatives.” In addition, the share of new products making clean‑label claims rose regionally—Asia, especially, showed solid momentum. Consumer emphasis on labels that declare “natural,” “non‑GMO,” or “eco‑sourced” reflects a broader lifestyle shift toward eating foods perceived as wholesome, minimally processed, and ethically produced.

Not only consumers but food businesses are responding decisively: close to 76% of consumers across Europe, North America, and Asia say they prefer products with ingredients they recognize and trust. Moreover, the proportion of manufacturers offering clean‑label lines has surged—some reports state that over 70% of product portfolios are expected to adopt clean‑label formulations within the next two years, up from around 52% in 2021. This wave of reformulation reflects a deep, structural move in product design toward simplicity and transparency.

In India, the trend is tangible too—55% of Indian consumers now prefer preservative‑free snacks, and more than half also seek eco‑friendly packaging that aligns with both health and sustainability goals. Coupled with nearly 60% of shoppers globally who stress the importance of clear ingredient and sourcing information, this demonstrates that clean labels are not just about ingredients—they represent trust and accountability. As consumers worldwide demand labels they can understand, clean‑label foods are increasingly a core driver of product selection.

Increasing Need for Shelf-Life Extension without Heat

Extending shelf life without compromising product integrity has become a top priority for food and beverage producers. Traditional thermal pasteurization often alters the taste, texture, and nutrient profile of food, making it less appealing to quality-conscious consumers. Non-thermal pasteurization methods, such as High Pressure Processing (HPP) and Pulsed Electric Fields (PEF), offer an effective solution by inactivating harmful microorganisms while preserving freshness. These technologies enable manufacturers to meet growing consumer expectations for natural, longer-lasting products without the need for artificial additives or intense heat.

Retailers and distributors increasingly demand products with extended shelf life to reduce waste and manage logistics more efficiently. Non-thermal preservation methods address this need by significantly enhancing product stability without the drawbacks of conventional heating. This benefit is especially valuable for chilled and refrigerated items, which require consistent quality from production through to consumption. As a result, manufacturers are adopting advanced, non-thermal techniques to align with evolving distribution models, including e-commerce and direct-to-consumer delivery channels where product shelf life is critical.

The global supply chain disruptions experienced in recent years have highlighted the importance of durable and resilient food systems. Longer shelf life ensures that products can be stored and transported across greater distances without spoilage, reducing both food loss and economic impact. Non-thermal pasteurization methods support this shift by offering solutions that preserve the organoleptic and nutritional properties of food even in extended cold chain logistics. This is particularly vital for exports of perishable goods such as juices, dairy, and ready-to-eat meals.

Consumer preference for fresh, minimally processed food is directly influencing how shelf-life extension is approached. Instead of relying on preservatives or high-heat treatments, brands are turning to non-thermal options to retain the original flavor, aroma, and texture of their products. This aligns with clean-label trends and reinforces brand trust. With the demand for transparency and natural preservation growing, companies using gentle yet effective shelf-life extension methods are well-positioned to differentiate themselves in a competitive, quality-conscious marketplace.

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Key Market Challenges

High Initial Capital Investment

The high upfront cost associated with non-thermal pasteurization technologies remains one of the most significant hurdles in market adoption. Equipment such as High Pressure Processing (HPP) systems, Pulsed Electric Field (PEF) devices, and Cold Plasma setups demand substantial capital outlay, often reaching hundreds of thousands to millions of dollars depending on capacity and scale. This investment includes not only the core equipment but also installation, facility modifications, and integration into existing production lines. For small and medium-sized enterprises (SMEs), this financial burden is often too steep, making it challenging to adopt such advanced technologies despite their long-term benefits. As a result, large multinational food and beverage corporations dominate adoption rates, while cost-sensitive producers in emerging economies lag behind due to limited access to affordable financing or government subsidies.

Moreover, the return on investment (ROI) for non-thermal systems is realized over an extended period, which adds to the reluctance of smaller players. Unlike traditional thermal equipment that is more affordable and widely supported, non-thermal systems require precise calibration, specialized operators, and rigorous maintenance, further increasing operational costs. Additionally, these systems often have a lower throughput when compared to conventional methods, which can delay scale-up in high-volume production environments. Until cost-effective models are introduced or supportive funding mechanisms become more widespread, high capital investment will remain a bottleneck that limits broader market penetration. Bridging this gap will require collaborative efforts among technology providers, governments, and financial institutions to support adoption through incentives, leasing models, or shared infrastructure.

Key Market Trends

Adoption of Non-Thermal Pasteurization Technologies by E-Commerce

The rapid growth of e-commerce and direct-to-consumer food delivery is reshaping how perishable products are processed and distributed, pushing the adoption of non-thermal pasteurization technologies. Online grocery platforms, meal-kit services, and premium food brands are under increasing pressure to deliver fresh, safe, and high-quality food with extended shelf life. Non-thermal methods like High Pressure Processing (HPP) and Pulsed Electric Fields (PEF) provide a reliable solution by eliminating pathogens while maintaining the product’s texture, flavor, and nutritional value. This is particularly important for chilled products such as smoothies, plant-based beverages, ready-to-eat meals, and baby food that must withstand shipping delays and temperature variations. As a result, companies are integrating non-thermal processing into their logistics chain to enhance product integrity, reduce spoilage during last-mile delivery, and gain consumer trust through consistent freshness and clean-label appeal.

In addition to quality retention, the shift toward non-thermal pasteurization supports the logistical flexibility required by decentralized and on-demand food production models commonly used in e-commerce. Many meal-kit providers and urban food brands are now operating from regional processing centers or cloud kitchens, where compact, modular non-thermal systems are ideal for batch-level production. These systems allow for fast turnaround times without compromising microbial safety, enabling companies to meet tight delivery schedules and fluctuating demand. Furthermore, with growing consumer expectations around sustainability and minimal processing, non-thermal methods align with both operational efficiency and branding goals. This trend reflects a deeper transformation in the food value chain—where safety, freshness, and speed must coexist without reliance on traditional heat-based preservation techniques.

Segmental Insights

Technique Insights

Based on technique, High Pressure Processing (HPP) emerged as the dominant segment in the Global Non-Thermal Pasteurization Market in 2024 due to its superior ability to maintain the nutritional, sensory, and functional qualities of food while ensuring microbial safety. HPP is particularly effective for chilled and ready-to-eat products, such as juices, deli meats, dips, and seafood, which require extended shelf life without compromising freshness. Its versatility, regulatory approval across multiple regions, and growing preference among clean-label brands have further accelerated its adoption. Moreover, HPP is a chemical-free, environmentally friendly process, aligning well with both industry sustainability goals and consumer demand for minimally processed foods.

Form Insights

Based on the form, solid products emerged as the dominant segment in the Global Non-Thermal Pasteurization Market in 2024 due to their broad application across meat, poultry, seafood, cheese, and ready-to-eat meals. These food categories benefit significantly from non-thermal techniques like High Pressure Processing (HPP), which ensures microbial safety without altering texture, flavor, or nutritional quality. The growing demand for convenient, pre-packaged, and preservative-free solid foods has driven manufacturers to adopt non-thermal methods for shelf-life extension and quality retention. Additionally, consumer preference for fresh-tasting, minimally processed solid foods has reinforced the demand for safer, clean-label offerings, further cementing the dominance of the solid form segment.

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Regional Insights

North America emerged as the dominant region in the Global Non-Thermal Pasteurization Market in 2024, driven by strong consumer demand for clean-label, minimally processed, and preservative-free food and beverage products. The region has witnessed widespread adoption of advanced technologies like High Pressure Processing (HPP), particularly among premium juice, meat, and ready-to-eat food manufacturers. Supportive regulatory frameworks, high food safety standards, and significant investment in R&D and automation have further propelled market growth. Additionally, the presence of key market players and a well-established cold chain infrastructure have enabled seamless integration of non-thermal technologies into production. The rapid rise of e-commerce and health-focused food brands has also fueled this regional dominance.

Asia-Pacific emerged as the fastest-growing region in the Global Non-Thermal Pasteurization Market during the forecast period, driven by rapid urbanization, changing dietary preferences, and increasing demand for safe, high-quality, and convenient food products. Rising middle-class income levels and heightened awareness about food safety and nutrition have accelerated the adoption of advanced processing technologies such as High Pressure Processing (HPP) and Pulsed Electric Fields (PEF). The region’s expanding food and beverage sector, coupled with growing investments from both domestic and international players, is fostering innovation and infrastructure development. Additionally, governments are promoting food safety standards, encouraging the shift toward non-thermal methods to meet both export and domestic market requirements.

Recent Developments

• In June 2025, Tamarack Biotics has secured FDA approval for its TruActive UV light-based milk treatment—marking the first non-thermal pasteurization method accepted for dairy powders. This innovation eliminates harmful pathogens while preserving enzymes, proteins, and immune-supporting compounds typically degraded by heat. Initially approved for products like whey protein and lactoferrin, the company aims to extend its use to cheeses, yogurts, and liquid milk by 2027.
• In September 2024, Hiperbaric, the global leader in high pressure processing (HPP) equipment, announces the installation of its most productive HPP system to date in Mexico. The Hiperbaric 525, featuring 12 intensifiers, has been successfully deployed at RV Fresh Foods, a renowned producer of premium avocado products.

Key Market Players

• Hiperbaric SA
• Avure Technologies
• Thyssenkrupp AG
• Kobe Steel Ltd
• Robert Bosch GmbH
• American Pasteurization Company
• Advanced Microwave Technologies
• Hormel Foods Corporation
• Multivac Sepp Haggen muller SE & Co. KG
• Stansted Fluid Power Ltd Agrinos

Report Scope:

In this report, global non-thermal pasteurization market has been segmented into following categories, in addition to the industry trends which have also been detailed below:

• Global Non-Thermal Pasteurization Market, By Technique:
• HPP
• PEF
• MVH
• Irradiation
• Ultrasonic
• Cold Plasma
• Others
• Global Non-Thermal Pasteurization Market, By Form:
• Solid
• Liquid
• Global Non-Thermal Pasteurization Market, By Application:
• Food
• Beverages
• Pharmaceutical
• Cosmetics
• Others
• Global Non-Thermal Pasteurization Market, By Region:
• North America
• United States
• Canada
• Mexico
• Europe
• Germany
• France
• United Kingdom
• Italy
• Spain
• Asia-Pacific
• China
• Japan
• India
• South Korea
• Australia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE
• South America
• Brazil
• Argentina
• Colombia

Competitive Landscape

Company Profiles: Detailed analysis of the major companies present in global non-thermal pasteurization market.

Available Customizations:

With the given market data, TechSci Research offers customizations according to a company’s specific needs. The following customization options are available for the report:

Company Information

• Detailed analysis and profiling of additional market players (up to five).

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