17 December 2020
Visiongain has launched a new report Food High Pressure Processing (HPP) Equipment Market Report 2020-2030: Forecasts by Solution Type (Horizontal, Vertical), by Applications (Fruits and Vegetables, Meat, Fish and Seafood, Juices and Beverages, Tolling Services, Others) AND Regional and Leading National Market Analysis PLUS Analysis of Leading HPP Companies AND COVID-19 Recovery Scenarios.
The global food high pressure processing technology market is expected to grow at approximately xx% CAGR during the forecast period 2020-2030 to reach a valuation of US$ xx million by 2030. High pressure processing (HPP) is regarded as a technology that is natural and environmentally friendly, eliminating the need for preservatives and other additives that prolong shelf life. As demand for new, minimally processed foods and drinks increases, more distributors stock their shelves with goods produced using HPP to help ensure food safety, food quality and the reduction of food waste.The key reason manufacturers said they use HPP is for extending shelf life, with longer shelf life resulting in lower food loss due to expired or spoiled meat. Ninety-six percent of retailers said they were more likely to buy a product with a longer shelf life, according to a survey in 2016, while 94 percent of manufacturers said they could extend the distribution range if their products had a longer shelf life.
The primary justification for switching from thermal processing to HPP might be to prolong shelf life safely, but there are additional advantages. With HPP, the pressurizing treatment is evenly delivered to a beverage. Uneven heating can require extra heating in the thermal processing of beverages, particularly those with pulp or that are highly viscous, to ensure an effective kill phase. This can take a toll on the consistency and nutritional integrity of beverages. Thus another benefit is that the pressure does not affect the product's nutritional profile. ,Proteins that assist the user with digestive and metabolic function remain intact: minerals, vitamins, food enzyme and carbohydrates. Pressure is also not influenced by taste, color and texture. In addition, pressurization in the enclosed retail container begins. This makes the product ready for sale immediately.
Another factor resulting in the growth of the global demand for food high pressure processing technology is the rising tolling industry. Tolling stations operate for processors without connections to HPP in-house and provide third-party services. U.S.-based Universal Pure, for example, offers HPP services in four different locations from five different facilities to serve many regions. The company specializes in servicing food producers who want to escape the capital cost of HPP equipment or who require additional value-added facilities or have additional HPP volumes beyond their in-house HPP capabilities.
The market is consolidated with Hiperbaric occupying approximately 65% market share in 2019. The other major manufacturers include Multivac Group, ThyssenKrupp, Kobe Steel, Metronics Technologies S.L., and Fresher Tech.
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As demand for new, minimally processed foods and drinks increases, more distributors stock their shelves with goods produced using HPP to help ensure food safety, food quality and the reduction of food waste.The key reason manufacturers said they use HPP is for extending shelf life, with longer shelf life resulting in lower food loss due to expired or spoiled meat.
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