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Non thermal pasteurisation in Dairy market is growing fast

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Non-thermal Pasteurization in Dairy Market Overview and Analysis:

The Non Thermal Pasteurization is currently valued at USD 1.43 billion in 2021 and is expected to register a CAGR of 19.3% during the forecast period, 2023-2030.

Global non-thermal pasteurization, also known as non-thermal processing, refers to a set of food preservation techniques that ensure the safety and shelf stability of food and beverages without relying on traditional heat-based pasteurization methods. Unlike thermal pasteurization, which involves heating foods to specific temperatures to kill or inactivate pathogens, non-thermal pasteurization methods use alternative processes to achieve the same objective without subjecting the product to high heat.

Non-thermal pasteurization techniques are applicable to a wide range of products, including dairy, juices, meat, and ready-to-eat meals. This versatility makes them attractive to a broad spectrum of food and beverage manufacturers. The continuous advancements in non-thermal pasteurization technology have improved efficiency, scalability, and affordability, making these methods more accessible to a broader range of companies.

Non-thermal Pasteurization in Dairy Market Latest Trends:

Partnerships and collaborations between equipment manufacturers, food processors, and research institutions are driving innovation and the development of new non-thermal pasteurization technologies. Moreover, the development of standardized regulatory guidelines and industry standards for non-thermal pasteurization methods is ensuring compliance and improving consumer confidence.

Segmentation:

The Global Non-Thermal Pasteurization Market is Segmented

By Techniques :

  • High-Pressure Processing (HPP)
  • Pulse Electric Field (PEF)
  • Microwave Volumetric Heating (MVH))

Application :

  • Food
  • Beverages
  • Pharmaceuticals & Cosmetics

Food Form :

  • Solid Form
  • Liquid Form

Geography :

  • North America
  • Europe
  • Asia-Pacific
  • Rest of the World

 

 

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Drivers:

Shift in Consumer’s Lifestyle and Growing Demand from Various End Use Industries

The non-thermal pasteurization market is experiencing a significant shift driven by changes in consumer lifestyles and growing demand from various end-use industries. Consumers are increasingly health-conscious, seeking minimally processed and nutrient-dense foods. Non-thermal pasteurization methods, which retain the nutritional content and flavor of products, align with this lifestyle shift. The clean label movement, emphasizing simple and natural ingredients, is prompting manufacturers to use non-thermal pasteurization to achieve a cleaner ingredient list and meet consumer demands for transparency. Moreover, the demand for convenience foods and ready-to-eat meals is growing. Non-thermal pasteurization ensures the safety and shelf life of these products without compromising taste and texture. Thus, the market is expected to witness significant growth over the forecast period.

Ongoing Research and Development Activities and Growing Awareness of Food Safety

The non-thermal pasteurization market is experiencing a wave of transformation driven by a deepened understanding of food safety, innovation in technology, and a consumer base that seeks minimally processed, safe, and nutritious products. As research continues to advance and new technologies are developed, the non-thermal pasteurization market is poised to play an instrumental role in shaping the future of the food and beverage industry. Growing consumer education initiatives are shedding light on the advantages of non-thermal pasteurization in preserving the nutritional value and sensory quality of foods. Informed consumers are increasingly seeking products processed with these methods. Thus, the market is expected to witness significant growth over the forecast period.

Restraints :

High Capital Investment and Misinformation Leading to Additional Regulatory Steps for Labelling Irradiated Food

Non-thermal pasteurization methods often require substantial capital investment in specialized equipment and technology. The high upfront costs associated with acquiring and implementing these technologies can deter some food and beverage manufacturers, particularly small and medium-sized enterprises (SMEs), from adopting non-thermal pasteurization solutions. This capital-intensive nature of the technology can be a significant barrier to entry and expansion. Thus, the growth of the market is expected to slow down over the forecast period.

Segmental Analysis :

High-Pressure Processing (HPP) is Expected to Witness Significant Growth Over the Forecast Period

High-pressure processing (HPP) is a notable non-thermal pasteurization method that has gained prominence in the food and beverage industry. Unlike traditional pasteurization methods that use heat to eliminate harmful microorganisms and enzymes, HPP employs pressure to achieve the same objectives. The high pressure used in HPP disrupts the cellular structures of microorganisms, including bacteria, molds, and yeasts, rendering them inactive. Enzyme activity is also inhibited, which extends the shelf life of products. HPP does not expose food to high temperatures, preserving the nutritional content, color, taste, and texture of products. This is especially important for heat-sensitive substances. Thus, the segment is expected to witness significant growth over the forecast period.

Food and Beverages is Expected to Witness Significant Growth Over the Forecast Period

High-pressure processing (HPP) has become a pivotal technology in the food and beverage industry due to its numerous advantages in preserving and enhancing the quality and safety of a wide range of products. : HPP effectively eliminates harmful microorganisms, making juices and beverages safer for consumption without the need for heat pasteurization, which can degrade flavor and nutritional content. Thus, the segment is expected to witness significant growth over the forecast period.

North America Region is Expected to Witness Significant Growth Over the Forecast Period

North America is a significant and dynamic market for non-thermal pasteurization, driven by several factors that are shaping the growth and adoption of these technologies in the region. North American consumers are increasingly seeking fresh and minimally processed foods with natural flavors and nutrients intact. Non-thermal pasteurization methods, such as high-pressure processing (HPP), enable food products to maintain their freshness and nutritional value, meeting consumer demands.

The region’s stringent food safety regulations and the growing importance of clean label products are driving the adoption of non-thermal pasteurization methods. Consumers are becoming more conscious of the ingredients in their food, leading to the demand for products processed with non-thermal techniques that do not involve chemical preservatives. Thus, the region is expected to witness significant growth over the forecast period.

Non-thermal Pasteurization in Dairy Market Competitive Landscape:

The nonthermal pasteurization market competitive landscape provides details by competitor. Some of the major players operating in the nonthermal pasteurization market are:

  • Marel (Iceland)
  • GEA Group (Germany)
  • Bühler (Switzerland)
  • JBT (U.S.)
  • The Middleby Corporation (U.S.)
  • Heat and Control, Inc. (U.S.)
  • Alfa Laval (Sweden)
  • TNA Australia Pty Ltd. (Australia)
  • Bucher Industries (Switzerland)
  • Equipamientos CárnicosS.L (Spain)
  • Clextral (France)
  • SPX FLOW (U.S.)

 

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