Non-thermal Pasteurization Market Latest Trends, Future Outlook, Leading players, Recent Developments, And Forecast - 2028

Non-thermal Pasteurization Market Report by Technique (HPP, PEF, MVH, Ultrasonic, Irradiation, and Other Techniques), Form (Solid, Liquid), Application (Food, Beverage, and Pharmaceutical & Cosmetics) & Region - Global Forecast to 2028
The global non-thermal pasteurization market [https://www.globenewswire.com/news-release/2025/01/14/3009315/0/en/Non-Thermal-Pasteurization-Market-to-Reach-USD-5-7-Billion-by-2028-Growing-at-a-20-0-CAGR.html] is expected to grow significantly, reaching USD 5.7 billion by 2028 from USD 2.3 billion in 2023, at a compound annual growth rate (CAGR) of 20.0%. This rapid growth is primarily driven by increasing consumer demand for healthier, minimally processed, and ready-to-eat food products, especially in developed countries.

The increasing reliance on High-Pressure Processing (HPP) toll processors is creating new opportunities within the non-thermal pasteurization market. Rather than investing in their own HPP equipment, more food manufacturers are choosing to outsource their needs to these specialized service providers. This shift is fueled by several factors, including the high upfront cost of HPP machinery, the requirement for specialized expertise to operate the equipment, and the growing demand for greater flexibility and scalability in production.

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What is Non-thermal Pasteurization?

Traditional thermal pasteurization uses heat to kill harmful microorganisms, but it can negatively impact the taste, color, and nutrients of foods and beverages.

In contrast, non-thermal techniques achieve microbial inactivation without significant heat, preserving the product's fresh characteristics and nutritional profile.

Common Non-thermal Technologies Include:

* High-Pressure Processing (HPP): Applies extreme pressure to kill pathogens.
* Pulsed Electric Fields (PEF): Uses short bursts of high voltage to disrupt microbial cell membranes.
* Ultraviolet (UV) Light: Destroys microorganisms through radiation exposure.
* Cold Plasma and Ultrasonication: Emerging methods for effective decontamination.

Non-thermal Pasteurization Market Drivers [https://www.whatech.com/og/markets-research/industrial/950884-non-thermal-pasteurization-market-insights-demand-growth-and-industry-forecast.html]

* Consumer Health Trends: Shoppers are reading labels more carefully, seeking foods without artificial preservatives or additives. Non-thermal methods align with these preferences by reducing the need for chemical preservatives.
* Extended Shelf Life: With supply chains stretching globally, manufacturers need longer-lasting products without compromising freshness. Technologies like HPP can double or triple shelf life without altering quality.
* Regulatory Backing: Agencies like the FDA and EFSA are encouraging innovation in food safety. Approvals for HPP-treated juices and deli meats have opened new avenues for non-thermal solutions.
* Sustainability Goals: Non-thermal methods often use less energy than traditional thermal pasteurization, supporting industry efforts to reduce carbon footprints and meet ESG targets.

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High Pressure Processing (HPP) in the Beverage Industry

High-pressure processing (HPP)-also known as high hydrostatic pressure (HHP) or ultra-high pressure (UHP)-is a leading non-thermal technology. It involves subjecting food to hydrostatic pressures of 100 MPa or more to inactivate microorganisms and denature enzymes while preserving flavor and nutrients.

HPP systems come in two main configurations:

* Horizontal HPP machines are designed for low-viscosity products such as juices and sauces. These systems process large volumes efficiently via conveyor belts.
* Vertical HPP machines are better suited for higher-viscosity products like meat and dairy, where the product is pressurized vertically through a chamber.
* The growing use of HPP in the beverage industry is expected to significantly boost market expansion due to its ability to ensure safety and quality in large-scale production.

Growing Demand for Ready-to-Eat Foods to Boost Non-Thermal Pasteurization Market

The increasing pace of modern life and the expanding elderly population are fueling the demand for ready-to-eat meals, valued for their convenience, minimal preparation time, and ease of use. This shift has, in turn, heightened the need for non-thermal pasteurization technologies, which enhance the safety and extend the shelf life of ready meals while preserving their nutritional content and overall quality. As consumer preferences continue to evolve toward convenient and quick meal solutions, food industry players are increasingly investing in non-thermal pasteurization methods to meet these emerging needs.

Regional Insights: North America and Mexico

North America is poised to lead the non-thermal pasteurization market, driven by increasing health consciousness and demand for clean-label products. In Mexico, the market has seen notable growth, spurred by rising consumer interest in fresh, minimally processed foods and supportive government policies.

In 2020, Mexico's National Service of Agri-Food Health, Safety, and Quality (SENASICA) updated food safety regulations to include non-thermal pasteurization techniques. These regulatory advancements, along with growing adoption of technologies such as HPP, pulsed electric fields (PEF), and UV radiation, are fostering a favorable environment for market development in the country.

Leading Non-thermal Pasteurization Companies [https://www.marketsandmarkets.com/ResearchInsight/non-thermal-pasteurization-market.asp]:

The key players in this market include JBT Corporation (US), Hiperbaric (Spain), Thyssenkrupp AG (Germany), Kobelco Construction Machinery Ltd. (Japan), Lyras (Denmark), Syntegon (Germany), Multivac (Germany), Stansted Fluid Power Ltd. (UK), Pulsemaster (Netherlands), Elea (Germany), Symbios Technologies (US), Clextral (France), Dukane (US), FresherTech (China), and Nordion (Canada). These players have adopted various growth strategies, such as partnerships, agreements, collaborations, and new product launches, to increase their global market presence.

JBT Corporation is a leading global provider of technology solutions for high-value segments of the air transportation and food processing industries. The company specializes in the design, manufacturing, testing, and servicing of technologically advanced systems and products. JBT operates through two primary business segments: JBT FoodTech and JBT AeroTech. Within its food processing operations, JBT offers a variety of non-thermal pasteurization technologies, including high-pressure processing (HPP) and pulsed electric field (PEF) systems. With operations across North America, South America, Europe, Asia, and Australia, and sales and service offices in more than 25 countries, JBT is well-positioned to meet the needs of its global customer base.

Hiperbaric specializes in the design, manufacturing, and marketing of industrial equipment for high-pressure food and beverage processing. Its equipment is installed worldwide and serves industries such as meat, seafood, vegetables, and dairy. Hiperbaric provides technological solutions that enable the production of natural, fresh, safe, and ready-to-eat food products. Its high-pressure machines are utilized by manufacturers to process a wide range of products, including juices, meats, seafood, dairy items, and prepared meals. The company operates in over 50 countries across Europe, North America, South America, Asia-Pacific, and Oceania.

Thyssenkrupp AG is a global industrial leader offering a diverse portfolio of products and services, including non-thermal pasteurization solutions for the food industry. The company is structured into six business segments: Materials Services, Industrial Components, Automotive Technology, Steel Europe, Marine Systems, and Multi Tracks. Its non-thermal pasteurization technologies are provided through its food processing solutions division, operated by its subsidiary, Thyssenkrupp Food Processing Equipment, based in Germany.

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