Demand for Longer Shelf Life of Food Products to Fuel Uptake of High Pressure Processing Technology, Says TMR
The increasing demand for natural and environment friendly food processing solutions has been creating lucrative opportunities for the global high pressure processing market. In a report, titled “High Pressure Processing (HPP) Market – Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2016 – 2024,” Transparency Market Research (TMR), presents a detailed overview of the factors translating into high sales opportunities for the market and those restraining its trajectory.
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High pressure processing (HPP) technology is a natural alternative for food processing. The technique involves freezing pasteurization in which the final product after packaging is introduced into a container. The container is then subjected to isostatic pressure administered at the highest level by water. The method helps discard any traces of yeasts, bacteria, parasites, viruses, and molds present in the food. This way HPP technology aids in extending the shelf-life of the product. The process also allows eliminating thermal degradation.
Over the last few years, various food and beverages units are replacing conventional thermal methods with HPP technology. It has been put into practice in meat and seafood processing as well in order get the desired softness in meat and extract meat from crustaceans. The fact that high pressure processing meets the requirement of minimal processing and freshness is resulting into its strong demand over the last few years.
High pressure processing avoids the use of chemical additives and consumes less energy than contemporary technologies. Since it ensures extended shelf life across a wide range of products, thereby resulting in fewer product returns, the demand for high pressure processing is likely to increase further in the forthcoming years. Besides this, HPP technology requires comparatively less processing time, which fuels its demand globally.
On the flip side, the cost of pasteurization and sterilization is higher in case of high pressure processing compared to traditional thermal methods. This is a key factor restraining the uptake of the technology across smaller enterprises. Nevertheless, the increasing awareness about HPP technology will help accentuate the demand in the near future.
Based on type, the global high pressure processing market can be segmented into orientation of HPP equipment, the vessel size of HPP equipment, horizontal HPP equipment, and vertical HPP equipment. By application, the market is segmented into fruits and vegetables, meat, seafood, and juice and beverages. The geographical segments of the market are North America, Asia Pacific, Europe, and Rest of the World (RoW).
Some of the most prominent companies operating in the market are Chic Freshertech, Avure Technologies Inc., Hiperbaric Espana, Baotou Kefa High Pressure Technology Co. Ltd., Kobe Steel Ltd., Multivac Sepp Haggenmüller GmbH, Motivatit Seafoods L.L.C., Thyssenkrupp Ag, Stansted Fluid Power Ltd., Beskyd Frycovice A.S., and Millard Refrigerated Services.