non-thermal Pasteurization market anticipates hitting US$ 1.7 billion by 2022, riding a 3.2% CAGR till 2032. Consumers’ pursuit of additive-free, safer food propels this growth, outlined in comprehensive research analyzing industry drivers, challenges, and emerging trends using innovative methodologies.
By 2022, the non-thermal Pasteurization market is projected to be worth US$ 1.7 billion, growing at a CAGR of 3.2% between 2022 and 2032.
The survey claims that customer desires for better, additive-free food and growing concerns about food safety are the main factors driving demand for processed foods with active ingredients. The research provides a thorough analysis of the industry, highlighting the main factors driving growth, as well as opportunities, challenges, and current trends. In order to provide the most accurate market analysis, it employs novel research techniques.
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Non-thermal pasteurisation techniques, such as high-pressure processing, pulse electric field, ultrasonic, and others, have helped businesses meet the growing demand from customers by increasing production capacity and reducing processing times. Since non-thermal methods inactivate germs and provide food preservation, freshness, and a longer shelf life, they are being utilised more frequently.
It includes in-depth insights into the non-thermal pasteurization market. Some of these are:
- The estimated value of the market was at US$ 1.1 Bn in 2020. Through the course of the report’s forecast period, the market is exhibited to show a steady pace of growth
- North America region dominated the global non-thermal pasteurization market where as the Europe region held the second dominant position in the market
- North America is dominates the non-thermal pasteurization market because of rising health consciousness among people related to food product
- Europe has seen considerable growth as a result of increasing use of meat and beverage products in Spain, the U.K., and other nations, attracting numerous food companies to embrace non-thermal processing technology to manufacture safe and natural goods without added preservatives
- Beverages segment to exhibit high demand
Lowered Production Due to COVID-19 Outbreak will Impact Growth
As demand decreases and the coronavirus spreads, supply-chain disruptions are making the companies suffer. The non-thermal pasteurization market is negatively affected by coronavirus due to the lockdown. Prices are declining due to less export activity. Lowered production and dwindling sales in non-thermal pasteurization companies are expected to have adverse impact on the overall market. With worsening business sentiment and the widespread shutdown of production sites in key markets, the non-thermal pasteurization market is likely to experience a sharp decline in revenue.
Who is Winning?
Key players operating in the global non-thermal pasteurization market include Bosch, Emerson, Bühler, Hiperbaric España, Avure Technologies, Chic Freshertech, Elea Technology, Pulsemaster, Star, Dukane, Symbios Technologies, CHIC Foods Co. Ltd., Avure Technologies, Hormel Foods Corporation, Hain Celestial Group and American Pasteurization Company. In order to improve their market place on the global non-thermal pasteurization market, key players now concentrate on strategies such as product innovations, mergers & acquisitions, new technologies, joint ventures, collaborations and partnerships.
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NON-THERMAL PASTEURIZATION MARKET TAXONOMY
The global Non-Thermal Pasteurization Systems market is segmented in detail to cover every aspect of the market and present complete market intelligence to readers.
Technique
- High Pressure Processing (HPP)
- Pulse Electric Field (PEF)
- Microwave Volumetric Heating (MVH)
- Ultrasonic
- Irradiation
Form
- Solid
- Liquid
Application
- Food and Beverages
- Dairy Products
- Ready Meals
- Pharmaceuticals
- Cosmetics
Region
- North America
- Latin America
- Europe
- South Asia
- East Asia
- Oceania
- MEA
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KEY RESEARCH FINDINGS
- Non-thermal pasteurization is gaining popularity as a preferred technology for food processing for converting raw food items into products that are suitable for human consumption
- Non-thermal pasteurization does not expose the food to high temperatures which helps to retain the taste, nutritional value of the food and appearance. The technology also helps to kill pathogens keeping the food safe
- The increasing use of HPP in shellfish, sliced meat, vegetables, fruit, poultry, fish, juices & smoothies, ready-to-eat meals, sauces & salsas, and others is expected to drive the market
- The non-thermal pasteurization food segment is expected to account for the largest share due to the growing use of HPP in meat products, fruits, cheese and ready-to-eat meals
- High growth is expected in the North America non-thermal pasteurization market.
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