비가열 살균 시장 규모는 2022년 13억 2,000만 달러로 평가되며, 2023년부터 2030년까지 연평균 20.10% 성장하여 2030년에는 57억 2,000만 달러에 달할 것으로 예측됩니다. 비가열 살균 산업의 주요 원동력은 최소한의 가공과 무방부제 식품에 대한 수요입니다. 고객들은 점점 더 건강에 대한 관심이 높아지면서 천연 재료로 만든 저가공 식품에 대한 수요가 증가하고 있습니다. 비가열 살균 방법은 식품의 영양소와 관능적 품질을 유지하기 때문에 소비자들이 선호하고 있습니다. 이러한 방법의 예로는 고압 처리, 펄스 전기장, 자외선 조사 등이 있습니다.
세계 비가열 살균 시장의 정의
저온 살균으로 알려진 비가열 살균은 전통적인 식품 조리의 혁신적인 방법입니다. 이 방법은 생식품 원료를 매우 효과적이고 환경 친화적인 방식으로 소비 가능한 제품으로 전환합니다. 비가열 살균은 식품을 극도로 가열하지 않는다는 점에서 일반적인 가열 살균 방식과 다릅니다. 필수 영양소, 맛, 외관 및 기타 특성을 유지하여 저렴한 가격을 유지하면서 식품의 유통 기한을 연장 할 수 있습니다.
비가열 살균 시장에는 고압 처리, 펄스 전기장, 방사선 조사, 자외선 조사 등 여러 가지 기술이 포함됩니다. 고압 처리는 열을 사용하지 않고 병원균과 부패 미생물을 비활성화할 수 있기 때문에 가장 널리 사용되는 기술입니다. 펄스 전기장 역시 식품의 영양가를 유지하면서 유통기한을 연장할 수 있어 인기를 끌고 있습니다.
세계 비가열 멸균 시장 개요
비가열 살균 분야도 사람들의 생활 변화와 보존 가능한 과일, 채소, 육류 및 해산물에 대한 소비자 수요의 변화로 인해 성장하고 있습니다. 또한 사람들은 고급 조리 식품을 선택하는 경향이 강해지고 있습니다. 사람들은 방부제를 사용하지 않는 식품을 원하기 때문에 비가열 살균에 대한 수요가 증가하고 있습니다. 그러나 고압처리(HPP) 유료 가공업체들의 사용이 증가함에 따라 전 세계적으로 비가열 살균 시장은 크게 성장할 것으로 예상됩니다. 그러나 생식품을 소비 가능한 식품으로 전환하는 식품 가공 사업의 또 다른 분야는 대기업이 사용하는 전통적인 기술과 필요한 고가의 설비 투자가 성장을 저해할 것으로 예상됩니다.
이 절차는 식품의 필수 영양소, 외관, 맛 및 기타 품질을 대부분 유지하면서 최저 비용으로 식품의 유통기한을 연장하는 데 도움이 됩니다. 냉동식품, 조리식품, 가공식품과 같은 편의식품의 사용이 증가함에 따라 비가열 살균에 대한 수요가 증가하고 있습니다. 이러한 방식으로 식품의 유통기한을 연장할 수 있습니다. 또한 비가열 살균 시장은 개인 소비와 고급 제품에 대한 수요 증가로 인해 시장이 확대되고 있습니다.
시장의 매력
제공된 시장 매력의 이미지는 비가열 살균 세계 시장에서 주로 선도하는 지역에 대한 정보를 얻는 데 도움이 될 것입니다. 우리는 지정된 지역의 산업 성장을 촉진하는 주요 영향요인을 다루고 있습니다.
Porter's Five Forces
Porter's Five Forces은 경쟁사의 행동과 각 산업에서의 전략적 포지셔닝을 이해하기 위한 프레임워크입니다. Porter's Five Forces 모델은 전 세계 비가열 살균 시장의 경쟁 상황을 평가하고 특정 분야의 매력을 측정하고 투자 잠재력을 평가하는 데 사용할 수 있습니다.
Non-Thermal Pasteurization Market size was valued at USD 1.32 Billion in 2022 and is projected to reach USD 5.72 Billion by 2030, growing at a CAGR of 20.10% from 2023 to 2030. The need for food products that have undergone the least amount of processing and don't include preservatives is what primarily drives the non-thermal pasteurisation industry. Customers are increasingly more concerned about their health and seek out food and beverage items with natural ingredients and little processing. Consumers frequently favour non-thermal pasteurisation methods because they preserve the nutritional content and sensory qualities of food and beverages. Examples of these methods include high-pressure processing, pulsed electric field, and UV radiation.
Global Non-Thermal Pasteurization Market Definition
Non-thermal pasteurisation, often known as cold pasteurisation, is very much an innovative to traditional food preparation. In this procedure, raw food ingredients are transformed into consumable products utilizing extremely effective and environmentally friendly methods. By just not heating the food to extreme heat, non-thermal pasteurisation differs from the common thermal pasteurisation methods. Food's shelf life can be increased while remaining affordable by retaining essential nutrients, flavour, appearance, and other attributes.
The non-thermal pasteurization market includes several different technologies, including high-pressure processing, pulsed electric field, irradiation, UV radiation, and others. High-pressure processing is the most widely used technology due to its ability to inactivate pathogens and spoilage microorganisms without the use of heat. Pulsed electric field is also gaining popularity due to its ability to preserve the nutritional value of food and beverages while extending their shelf life.
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Global Non-Thermal Pasteurization Market Overview
Non-thermal pasteurisation The sector is also growing as a result of changes in people's lives and consumer demand for preserved fruits, vegetables, meat, and seafood. Also, people are more inclined to select upscale prepared foods. Since people desire food without preservatives, the demand for non-thermal pasteurisation is increasing. However, because to the increasing usage of high-pressure processing (HPP) toll processors, it is projected that the market for non-thermal pasteurisation would experience significant global growth. However, it is anticipated that the traditional technology used by major companies and the high capital investment required will impede growth is another area of the food processing business that transforms raw foods into consumable food products.
This procedure helps to extend food's shelf life at the lowest feasible cost while maintaining the majority of the food's essential nutrients as well as its look, flavour, and other qualities. The rising use of convenience foods like frozen goods, ready-to-eat foods, and processed foods has raised the demand for non-thermal pasteurisation. The shelf life of food can be increased using this method. Also, the market for non-thermal pasteurisation is expanding due to increased consumer spending and demand for luxury goods.
Market Attractiveness
The image of market attractiveness provided would further help to get information about the region that is majorly leading in the Global Non-Thermal Pasteurization Market. We cover the major impacting factors that are responsible for driving the industry growth in the given region.
Porter's Five Forces
The image provided would further help to get information about Porter's five forces framework providing a blueprint for understanding the behavior of competitors and a player's strategic positioning in the respective industry. The porter's five forces model can be used to assess the competitive landscape in global Non-Thermal Pasteurization Market, gauge the attractiveness of a certain sector, and assess investment possibilities.
The Global Non-Thermal Pasteurization Market is segmented on the basis of Techniques, Application, Food Form, And Geography.
Based on Techniques, the market is segmented into High Pressure Processing (HPP), Pulse Electric Field (PEF), Microwave Volumetric Heating (MVH), Ultrasonic, Irradiation, and Others. In the non-thermal pasteurization market, the PEF (Pulsed Electric Field) segment is anticipated to grow at the fastest CAGR during the forecast period. This is because PEF technology is highly effective in preserving the nutritional quality and flavor of the food products, while also eliminating harmful microorganisms and bacteria. PEF technology uses short pulses of high-intensity electric fields to permeabilize the cell membrane of microorganisms, leading to their inactivation. PEF technology is widely used in the processing of fruits, juices, vegetables as well as in the dairy and beverage industries. The growing demand for minimally processed and preservative-free food products is expected to drive the growth of the PEF segment in the non-thermal pasteurization market.
Based on Application, the market is segmented into Food, Beverages, and Pharmaceuticals & Cosmetics. the food segment is anticipated to hold the highest CAGR during the forecast period. Due to the rising popularity of fresh, minimally processed food goods, pasteurisation methods other than thermal ones are necessary to preserve their nutritional value and prolong shelf life. Additionally, the increasing consumer awareness regarding food safety and hygiene is driving the demand for non-thermal pasteurization methods in the food industry. The beverage and pharmaceutical segments are also due to the rising demand for non-thermal pasteurisation techniques in these industries, is anticipated to increase throughout the forecast period.
Based on Food Form, the market is segmented into Solid Form and Liquid Form. the solid segment is anticipated to have a higher market share compared to the liquid segment. This is because solid foods, such as fruits, vegetables, and meat products, have a higher risk of contamination and spoilage due to their composition and surface area. Non-thermal pasteurization techniques such as high-pressure processing (HPP), irradiation, and Pulsed Electric Field (PEF) are highly effective in eliminating microorganisms and extending the shelf life of solid foods. HPP, for instance, can be used to pasteurize ready-to-eat meals, meat products, and fruits and vegetables, while retaining their nutritional value and texture. Similarly, irradiation is commonly used to pasteurize spices, dried fruits, and nuts, and PEF technology can be used to pasteurize packaged solid foods. Hence, the solid segment is anticipated to have a higher market share in the non-thermal pasteurization market due to the increasing demand for non-thermal pasteurization techniques in the solid food industry.
Our market analysis also entails a section solely dedicated to such major players wherein our analysts provide insight into the financial statements of all the major players, along with product benchmarking and SWOT analysis. The competitive landscape section also includes key development strategies, market share, and market ranking analysis of the above-mentioned players globally.