세계의 고압 처리 장비 시장 규모는 2024년 63억 달러로 평가되었고 2025-2034년 103억 달러에 이르며 CAGR은 5.5%를 나타낼 것으로 전망됩니다.
이 성장은 건강하고 보존료를 사용하지 않는 식품에 대한 소비자의 선호도가 견인하고 있으며, 클린 라벨 제품에 대한 수요 증가와 일치하고 있습니다. 특히 주스, 조리된 식품, 반찬 등의 카테고리에서는 제품의 무결성을 유지할 수 있는 능력이 필수적입니다.
또한, 고압 처리는 리스테리아균, 살모넬라균, 대장균 등 식중독의 주된 원인이 되는 유해한 병원균을 효과적으로 불활성화함으로써 식품의 안전성을 확보하는 데 도움이 됩니다. HPP는 식품 제조업체가, FDA, USDA, 기타 국제적인 관리 기관이 정한 것을 포함해, 세계의 엄격한 식품 안전 규제를 준수하는데 도움이 되고 있습니다.
| 시장 범위 | |
|---|---|
| 시작 연도 | 2024년 |
| 예측 연도 | 2025-2034년 |
| 시작 금액 | 63억 달러 |
| 예측 금액 | 103억 달러 |
| CAGR | 5.5% |
401-600MPa의 압력 부문은 2024년에 31억 달러를 생산했고 2034년에는 49억 달러에 이를 것으로 예측됩니다. 제공하고 식품의 맛, 색, 영양소를 유지하면서 효과적인 미생물 저감을 보장합니다. 확장성을 통해 여러 식품 카테고리를 처리하는 대규모 시설에 최적입니다. 이 압력 범위는 특히 미국, 유럽, 일본 등의 수출 시장에서 식품 제조자에게 중요한 병원균 관리에 관한 세계의 규제 기준에 적합하고 있습니다.
과일·야채 부문은 17억 달러를 기록했고, 2024년의 점유율은 27.4%였습니다. 제품의 자연스러운 신선도, 식감, 영양을 유지하면서 유통기한을 늘릴 수 있기 때문입니다. 과일 및 채소는 부패하기 쉽고, 기존의 열 살균 방법으로 색상과 풍미, 영양 성분이 손상 될 수 있습니다. 클린 라벨 제품에 필수적입니다 과일 및 채소는 pH가 낮고 수분 활성이 높기 때문에 오염되기 쉽습니다만, HPP는 유해한 미생물을 사멸시킴으로써 오염을 경감합니다.
미국의 고압 처리 장비 시장은 2024년 시장 규모는 19억 달러로 평가되었고, 2034년까지 연평균 복합 성장률(CAGR)은 5.2%를 나타낼 것으로 전망됩니다. 클린 라벨 제품에 대한 소비자 수요가 높아짐에 따라, 북미의 리더로 계속되고 있습니다. 가공을 실시한 식품의 인기가 높아지고 있는 것이, HPP 기술에 대한 투자에 박차를 가하고 있습니다. 또한 미국은 FDA와 USDA가 식품 안전 기준을 적극적으로 추진하고 있어, 견고한 규제 틀의 혜택을 받고 있습니다. HPP 기술은 열이나 화학약품을 사용하지 않고 병원균을 제거하는 효과적인 방법
세계의 고압 처리 장비 시장 주요 기업으로는 Bao Tou KeFa High-Pressure Technology Co. Ltd. Avure Technologies(JBT Corporation), American Pasteurization Company(APC), Engineered Pressure Systems International(EPSI), Hiperbaric SA 등이 있습니다. 고압 처리 장비 시장 주요 기업은 고기와 해산물부터 조리된 식품에 이르기까지 다양한 식품 카테고리에 대응할 수 있도록 시스템의 범용성을 높이는 데 주력하고 있습니다.
많은 기업들은 또한 북미와 유럽을 중심으로 각 지역의 식품 제조자와의 파트너십을 확립함으로써 세계적인 사업 전개 확대에 투자하고 있습니다. 유지 보수에 대한 역할을 강조함으로써 HPP 기술의 이점을 제조업체에 호소하고 있습니다.
The Global High-Pressure Processing Equipment Market was valued at USD 6.3 billion in 2024 and is estimated to grow at a CAGR of 5.5% to reach USD 10.3 billion by 2025 - 2034. This growth is driven by a growing consumer preference for healthy, preservative-free foods, which aligns with the increasing demand for clean-label products. HPP technology is increasingly being adopted to produce food that retains its natural taste, texture, and nutritional profile without the use of chemical preservatives. As consumers become more health-conscious, the ability to maintain product integrity, especially in categories like juices, ready-to-eat meals, and deli meats, is vital. The non-thermal preservation method used in HPP allows manufacturers to offer minimally processed foods that have an extended shelf life while maintaining nutritional value. This is particularly appealing in a competitive market where food safety remains a priority.
Additionally, High Pressure Processing (HPP) helps ensure food safety by effectively inactivating harmful pathogens like Listeria, Salmonella, and E. coli, all of which are major contributors to foodborne illnesses. The technology achieves this without the need for chemical preservatives or heat, making it a highly valuable non-thermal food preservation method. By ensuring the elimination of these dangerous pathogens, HPP helps food manufacturers comply with stringent global food safety regulations, including those set by the FDA, USDA, and other international governing bodies. As food safety continues to be a top priority for consumers, manufacturers that utilize HPP can not only protect their products but also enhance their credibility and brand reputation.
| Market Scope | |
|---|---|
| Start Year | 2024 |
| Forecast Year | 2025-2034 |
| Start Value | $6.3 Billion |
| Forecast Value | $10.3 Billion |
| CAGR | 5.5% |
The 401-600 MPa pressure segment generated USD 3.1 billion in 2024 and is expected to reach USD 4.9 billion by 2034. This pressure level offers the right balance of safety and quality, ensuring effective microbial reduction while preserving the taste, color, and nutrients of the food. It is particularly favored by processors working with a variety of products such as meat, seafood, dairy, and ready-to-eat meals. Its versatility and scalability make it the go-to choice for large-scale facilities processing multiple food categories. This pressure range aligns well with global regulatory standards for pathogen control, which is crucial for food producers, particularly in export markets such as the U.S., Europe, and Japan. As food safety regulations become stricter, the 401-600 MPa segment is becoming the industry standard for processors aiming to meet international compliance.
The fruits and vegetables segment generated USD 1.7 billion and held a 27.4% share in 2024. High-pressure processing is particularly well-suited for cold-pressed juices and smoothies, as it preserves the natural freshness, texture, and nutrition of these perishable products while extending their shelf life. This segment has experienced significant demand, especially in North America and Asia Pacific, where health-conscious consumers are driving the market. Fruits and vegetables are highly susceptible to spoilage, and traditional thermal pasteurization methods can damage their color, flavor, and nutritional content. HPP provides a non-thermal solution, making it essential for premium, organic, and clean-label products. Given their low pH and high water activity, fruits and vegetables are vulnerable to contamination, which HPP helps mitigate by killing harmful microorganisms.
U.S. High-Pressure Processing Equipment Market was valued at USD 1.9 billion in 2024 and is projected to grow at a CAGR of 5.2% through 2034. The U.S. remains the leader in North America due to its well-established food processing infrastructure and growing consumer demand for clean-label products. The increasing popularity of minimally processed foods like cold-pressed juices, organic baby foods, and fresh guacamole has spurred investments in HPP technology. Additionally, the U.S. benefits from a robust regulatory framework, with the FDA and USDA actively promoting food safety standards. HPP technology is recognized as an effective method for eliminating pathogens without using heat or chemicals, making it an attractive option for food manufacturers.
Leading players in the Global High-Pressure Processing Equipment Market include Bao Tou KeFa High-Pressure Technology Co., Ltd., Avure Technologies (JBT Corporation), American Pasteurization Company (APC), Engineered Pressure Systems International (EPSI), and Hiperbaric S.A. Companies in the high-pressure processing equipment market are focusing on enhancing the versatility of their systems to cater to various food categories, from meat and seafood to ready-to-eat meals. Innovation in equipment design to improve efficiency, scalability, and food safety is a primary focus.
Many companies are also investing in the expansion of their global footprint by establishing partnerships with food producers across regions, particularly in North America and Europe. In addition, they are promoting the benefits of HPP technology to manufacturers by emphasizing its role in extending shelf life and maintaining nutritional quality. Sustainability is another priority, with companies looking to improve the energy efficiency and environmental impact of their equipment.