Sustainable Growth Opportunities in the Non-Thermal Processing Market

The non-thermal processing market is projected to reach USD 1,224.2 million by 2022, at a CAGR of 8.4% from 2017. This market is majorly being driven by the growth of the packaged foods industry. The trend of food processing, quality, and safety is fueling the research activities for the development of advanced non-thermal food processing technologies in ready-to-eat or packaged foods industries. Furthermore, extensively growing R&D activities are projected to escalate the growth of the non-thermal processing market during the review period.

The meat & seafood segment dominated market based on food product and is projected to grow at the highest CAGR from 2017 to 2022. Meat is characterized by high moisture content and good biological value and is thus highly prone to bacterial contamination, which makes it a perishable commodity. In order to avoid the bacterial contamination, the non-thermal process is used commercially in the meat industry to target specific pathogens. The prevention of microbial development extends the shelf life of the meat products, which is one of the key factors expected to drive the growth of the non-thermal processing technology in the meat segment.

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The HPP segment for food processing is projected to grow at the highest CAGR from 2017 to 2022. The high pressure processing (HPP) technology is a food processing technology, where the food is subjected to elevated pressures to inhibit the growth of microorganisms without altering the freshness and natural characteristics of the product. The technique preserves the freshness of food products as well as aids in extending their shelf life. Growth in consumer awareness for HPP processed food and process optimization are the major factors fueling the market growth. 

The microbial inactivation segment is projected to be fastest-growing between 2017 and 2022. Microbial inactivation is one of the widely performed functions of non-thermal processing technologies for food preservation. Extending the shelf life of the food products has become the primary objective of the food manufacturers. Moreover, a wide range of non-thermal techniques is applied in the food industry for the inactivation, which propels the market growth.

The North American region is estimated to dominate the non-thermal processing market in 2017, and is further projected to grow at the highest CAGR during the review period. The non-thermal processing technology is widely adopted in North America due to the demand for extended, safe, refrigerated shelf life, novel food processing requirements, and favorable food preservation legislations. Food safety authorities have approved several non-thermal technologies for food processing due to their efficiency and minimum effect on the product’s nutritional and textural characteristics.

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The non-thermal processing ecosystem comprises non-thermal processing technology providers such as Bosch (Germany), Emerson (US), Bühler (Switzerland), Hiperbaric España (Spain), Avure Technologies (US), CHIC FresherTech (US), Elea Technology (Germany), Pulsemaster (Netherlands), Nordion (Canada), Gray*Star (US), Dukane (US), and Symbios Technologies (US).

Target Audience:

  • R&D institutes
  • Technology providers
  • Non-thermal processing providers
  • Intermediary suppliers
  • Wholesalers
  • Dealers
  • Consumers
  • End users