Press release
High Pressure Processing (HPP) Market–Overview, Trends and Opportunities, Segmentation 2016-2024
High pressure processing (HPP), also known as pascalization, is a technology used in the sterilization of a wide range of food products. HPP is a type of freezing pasteurization in which the products are introduced into a container subjected to close to the maximum level of isostatic pressure exerted by water. The high pressure eliminates the bacteria, yeast, molds, parasites, and viruses present in the food, extending the life of the product and guaranteeing its safety.
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High pressure processing is a natural and environmentally viable process that helps in maintaining the nutrients and flavor of the food being processed. It thus provides the benefits of thermal methods while eliminating their drawbacks, which has driven the demand for HPP. Seafood and meat producers are the key consumers of high pressure processing technology.
The report offers a comprehensive evaluation of the market by providing in-depth qualitative and quantitative insights, historical data, and verifiable projections about the global high pressure processing market’s size. The projections featured in the report have been derived using industry-standard research methodologies and assumptions.
Global High Pressure Processing Market: Trends and Opportunities
Due to its comprehensive efficacy in eliminating most pathogens, high pressure processing eliminates the need for chemical additives. This is a crucial driver for the global high pressure processing market due to the growing perception among consumers that chemical additives are inherently unsafe. Food products without any chemical additives are thus becoming popular across the world, leading to a rising demand from the global high pressure processing market.
Due to its relatively uncomplicated operation, high pressure processing also requires less energy than most other food processing technologies. This is a key driver for the global HPP market, as processing technologies account for a significant part of the total power expenditure of packaged food producers. Furthermore, high pressure processing also takes less time than most other technologies, which helps increase the total output of the production line, which is a significant factor cumulatively.
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Another factor benefiting the global HPP market is the fact that high pressure processing can be carried out after the food has been placed in the final package. This eliminates the risk of post-processing contamination and is thus likely to remain a key driver for the market in the coming years.
Global High Pressure Processing Market: Segmentation
The global high pressure processing market can be bifurcated on the basis of orientation into horizontal and vertical high pressure processing equipment. On the basis of application, the market can be segmented into meat, fruits and vegetables, juice and beverages, and seafood. Among these, meats and fruits and vegetables are the key segments of the global high pressure processing market due to their highly perishable nature. By vessel size, the high pressure processing market can be segmented into less than 100L, 100L to 250L, 250L to 500L, and more than 500L.
Furthermore, the market is segmented on the basis of geography into North America, Europe, Asia Pacific, and RoW. Of these, North America is the leading contributor to the global high pressure processing market due to the presence of a number of leading food industry players in the region.
Some of the key players dominating the global high pressure processing market are Avure Technologies Inc., Chic Freshertech, Baotou Kefa High Pressure Technology Co. Ltd., Hiperbaric Espana, Multivac Sepp Haggenmüller GmbH, Kobe Steel Ltd., Thyssenkrupp Ag, Stansted Fluid Power Ltd., Beskyd Frycovice A.S., Motivatit Seafoods L.L.C., and Millard Refrigerated Services, among others.
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Global High Pressure Processing Market: Overview
High pressure processing (HPP), also known as pascalization, is a technology used in the sterilization of a wide range of food products. HPP is a type of freezing pasteurization in which the products are introduced into a container subjected to close to the maximum level of isostatic pressure exerted by water. The high pressure eliminates the bacteria, yeast, molds, parasites, and viruses present in the…
