18 June 2018
The Food Preservation Technologies Market 2013-2023: Shelf Life Enhancement: Pasteurisation, Sterilisation & High Pressure Processing (HPP) is Visiongain’s new food industry report. Although recent economic turmoil has put its stamp on many industries worldwide, the food preservation technologies industry continues to remain robust and in many countries is expected to show a very good performance.
Developed nations are experiencing saturated markets when it comes to food preservation technologies but this can be seen as a great opportunity for many companies to introduce sophisticated, innovative shelf-life enhancement technological improvement. In emerging economies. Visiongain calculates that the global food preservation technologies market will reach $103bn in 2013.
The emerging economies were not affected as significantly by the financial crises and they did continue to register strong food preservation technologies market growth, due to their GDPs changing lifestyles and favourable demographics. Developing economies are changing at a very fast rate and this key factor will play an important role in shaping food preservation technologies growth in the foreseeable future. Rising demand for various types of foods is expected to underpin the growing request for shelf-life enhancement technologies.
Many countries in the Western developed world are experiencing recession at the moment, but at the same time a clear trend toward fresher and more nutritious foodstuffs becomes apparent. This development no doubt will affect a further progress of the food preservation technologies market in the Western world. Visiongain expects that food preservation techniques that preserve food with the least amount of processing involved will be more in demand. One of the favourites is HHP (High Pressure Processing) that offers an acceptable shelf-life alongside freshness and nutritional values.
A lot of leading food preservation technologies companies recognise the importance of this and increasingly offer non-thermal preservation techniques that don’t destroy enzymes in the produce, but offer a satisfactory shelf-life. Visiongain expects the growth of innovative preservation technologies to be strong over the forecast period.
The 149 page report contains 101 tables, charts and graphs that add visual analysis in order to explain developing trends within the food preservation technologies market. Visiongain provides forecasts for the period 2013-2023 in terms of value (US$) for the global food preservation technologies market. Visiongain’s definition of the global food preservation technologies market comprises the amount of money spent by the food processing companies on the shelf-life enhancement technologies worldwide. These include both: in-house as well as outsourced services. The market definition does not take into account the value of the processing equipment associated with the industry, it only concentrates on processing costs. In addition, 15 leading national food preservation technologies markets are forecast and analysed by visiongain over the period 2013-2023. Submarket forecasts from 2013-2023 are also provided by pasteurisation, sterilisation, HPP and other. The report also provides profiles of 20 leading companies operating within the food preservation technologies market, and includes the full transcript of an interview from March Foods providing expert insight alongside visiongain analysis.
The Food Preservation Technologies Market 2013-2023: Shelf Life Enhancement: Pasteurisation, Sterilisation & High Pressure Processing (HPP) report will be of value to current and future potential investors into the global food preservation industry, as well as companies and research centres who wish to broaden their knowledge of the food preservation technologies market.
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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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