DUBLIN, Jan. 24, 2019 /PRNewswire/ --
The "Non-Thermal Pasteurization Market by Techniques, Application, Form, and Region- Global Forecast to 2023" report has been added to ResearchAndMarkets.com's offering.
The non-thermal pasteurization market is estimated at USD 1.1 billion in 2018 and is projected to grow at a CAGR of 19.8%, to reach USD 2.7 billion by 2023.
Non-thermal pasteurization is a novel food processing technology through which enhanced shelf life, and microbial inactivation of products such as food, beverages, pharmaceuticals, and cosmetics can be achieved. Non-thermal pasteurization technologies are widely used for food safety and preservation through processes such as sterilization and decontamination by their action on the cells of microorganisms.
These non-thermal pasteurization technologies are used as an alternative to thermal technologies in order to render value-added properties to the food products; this includes maintaining the nutritional value of the food products. The various non-thermal pasteurization technologies used for food processing are high-pressure processing (HPP), pulsed electric field (PEF), irradiation, ultrasonic, microwave volumetric heating (MVH), and others based on the product requirement.
The conventionally used thermal food pasteurization technologies lead to alterations in product characteristics such as flavor, color, texture, or nutritional value due to the application of heat. Latest trends in the food industry for food pasteurization, quality, and safety are fueling research activities for the development of advanced non-thermal food pasteurization technologies.
Non-thermal pasteurization technologies have been proven to reduce food processing time and energy consumption as compared to traditional thermal technologies. This factor, leading to process optimization, is fueling innovations in the market. Another factor that has fueled the growth in R&D activities for technology development in non-thermal pasteurization is the growing trend of the adoption of novel food processing technologies for retention of food nutrients and sensory attributes.
HPP is a widely used technology in the non-thermal pasteurization of food. It preserves the freshness of food products as well as aids in extending their shelf life. Non-thermal pasteurization technologies ensure efficient processes for microbial inactivation and food preservation. This helps to extend the shelf life of food products.
Non-thermal pasteurization is carried out for food products such as meat & seafood, fruits & vegetables, and others such as dairy products and packaged food. It also caters to alcoholic and non-alcoholic beverages such as beer, wine, juices, and carbonated drinks.
The growth of the convenience food sector, which includes products such as frozen foods and ready-to-eat foods, has increased the demand for non-thermal pasteurization as these technologies reduce the processing time and increase the production capacity to meet the growing market demand.
Demand for non-thermal pasteurization, particularly meat processing, has witnessed an increase in European and North American countries due to significant growth in the processed meat products industry.
Key Topics Covered:
2 Research Methodology
3 Executive Summary
4 Premium Insights
4.1 Attractive Opportunities in the Non-Thermal Pasteurization Market
4.2 Non-Thermal Pasteurization Market, By Technique
4.3 Non-Thermal Pasteurization Market, By Application
4.4 Asia Pacific: Non-Thermal Pasteurization Market, By Type & Application
4.5 Non-Thermal Pasteurization Market, By Key Country
5 Market Overview
5.2 Market Dynamics
220.127.116.11 Growth in Consumption of Convenience Foods
18.104.22.168 Process Optimization By Non-Thermal Technologies Resulting in Greater Efficiency During Pasteurization
22.214.171.124 High Capital Investment
126.96.36.199 Misconception Leading to Additional Regulatory Steps for Labeling Irradiated Food
188.8.131.52 Growth in the Usage of High-Pressure Processing (HPP) Toll Processors
184.108.40.206 Government Investment in Food Processing Machinery & Equipment
220.127.116.11 Conventional Technology Preferred By Established Players
6 Patent Analysis
7 Non-Thermal Pasteurization Market, By Techniques
7.2 High Pressure Processing (HPP)
7.2.1 Orientation Type
18.104.22.168 With Rising Advances in the Technology, Opportunities for Horizontal HPP Equipment is Rising
7.2.2 Vessel Volume
22.214.171.124 With Rising Advances and Innovations in the HPP Technology the Vessel Volume of Equipment is Increasing, Thus, Creating Opportunities for the Industry
7.3 Pulse Electric Field (PEF)
7.3.1 The Manufacturers of Large Capacity PEF Equipment are Focusing on Penetrating in the Non-Thermal Pasteurization Market
7.4 Microwave Volumetric Heating (MVH)
7.4.1 The Microwave Volumetric Heating of Foods has Gained A Scientific and Consumer Interest
7.5.1 The Market for Ultrasonic Food Processing is Growing Due to the Increasing Demand for Non-Contact Food Processing Systems
7.6.1 Gamma Radiations Or X-Rays are Widely Used for the Microbial Inactivation By Using Food Irradiation
7.7.1 Other Non-Thermal Processing Technologies Include Ultraviolet, Pulsed Light, Radio Frequency, Magnetic Fields, and Infrared Technologies
8 Non-Thermal Pasteurization Market, By Application
8.2.1 Meat, Poultry, and Seafood
126.96.36.199 The Growing Demand for Minimum Processing of Meat Products While Retaining High-Quality and Freshness
8.2.2 Fruits and Vegetables
188.8.131.52 Demand From Consumers for Safe and Minimally Processed Foods With High Quality Attributes is Driving the Usage of Non-Thermal Pasteurization Technologies
8.2.3 Dairy Products
184.108.40.206 The Rising Demand for Nutritional Foods has Also Encouraged the Food Industry to Design an Alternative Process for Producing Safer Foods at Low Expenses
8.2.4 Ready Meals
220.127.116.11 The Ready Meals Market is Driven By Busy Lifestyles and the Growing Geriatric Population
18.104.22.168.1 High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Ultrasonic are Mostly Used in the Beer Industry
22.214.171.124.1 Non-Thermal Pasteurization is Used in Wine to Eliminate the Microbial Forms, Which Can Be Harmful to Human Health
126.96.36.199.1 Increased Demand for Cold-Pressed Juices is Creating Opportunities for Non-Thermal Pasteurization Equipment Manufacturers
188.8.131.52 Carbonated Drinks
184.108.40.206.1 High Pressure Processing, Ultrasound, Cold Plasma are Various Technologies Used By Soft Drink Manufacturers for Non-Thermal Pasteurization
8.4 Pharmaceuticals & Cosmetics
8.4.1 A Gradual Growth in the Use of Novel Technologies in Pharmaceuticals and Cosmetics Industry is Expected Globally
9 Non-Thermal Pasteurization Market, By Food Form
9.2 Solid Form
9.2.1 HPP is One of the Major Commercially Available Technologies That are Well-Suitable for the Solid Products in the Non-Thermal Pasteurization Market
9.3 Liquid Form
9.3.1 HPP is Totally Inclined With the Requirements of All Food Types.
10 Non-Thermal Pasteurization Market, By Region
11 Competitive Landscape
11.1.1 Key Strategies
11.2 Competitive Scenario
11.2.2 New Product Launches
11.2.3 Collaborations, Agreements, and Partnerships
12 Company Profiles
- Avure Technologies
- Chic Freshertech
- Dukane Corporation
- Elea Technology
- Hiperbaric Espana (Alantra Private Equity)
- Kobe Steel Ltd
- Multivac Sepp Haggenmuller Se & Co. Kg
- Stansted Fluid Power Ltd
- Symbios Technologies
- Thyssenkrupp AG
- Universal Pure
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