HIGH PRESSURE PROCESSING EQUIPMENT MARKET ANALYSIS

High Pressure Processing Equipment Market Size and Trends

Global high pressure processing equipment market is estimated to be valued at US$ 481.5 Mn in 2024 and is expected to reach US$ 1,124.8 Mn by 2031, exhibiting a compound annual growth rate (CAGR) of 12.9% from 2024 to 2031.

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The high pressure processing equipment market is witnessing significant growth over the past few years owing to increasing application of high pressure processing across various industries such as meat, seafood, juices, and other beverages.

Global high pressure processing equipment market is expected to witness notable growth driven by growing demand for extended shelf life and fresh-like products. Significant advantages of high pressure processing over thermal pasteurization such as minimal effects on sensory and nutritional properties of foods are driving its popularity. Rising health-conscious population and increasing investments by market players are some of the key factors expected to boost the demand for high pressure processing equipment.

Market Driver - Growing demand for safe and minimally processed food products

The food processing industry has seen a significant rise in demand for products that undergo minimal processing and are deemed safe for consumption. With growing health consciousness among consumers, especially in western nations, there is increased focus on products with cleaner labels and those that do not involve extensive use of preservatives, chemicals, or high temperatures during processing. High pressure processing has emerged as an attractive non-thermal pasteurization technology to address these needs. Several types of fresh produce, meats, seafood, and prepared foods that are high pressure processed have gained widespread popularity among health-conscious consumers.

The technology allows manufacturers to pasteurize thick foods and those with low acidity, which were previously very difficult to preserve without thermal treatment. It has proven effective in significantly extending the shelf life of fresh and minimally processed products while maintaining their raw-like nutritional and sensorial qualities. This has encouraged many companies dealing in fresh noodles, dressed salads, smoothies, guacamole and other dips to switch to HPP. It is also enabling processors to tap into the growing demand for extended shelf life ready meals and portions that can be easily reheated and consumed. The availability of high capacity and continuous flow HPP systems further helps address this demand from mass caterers and foodservice providers. With more studies validating its efficacy as a non-thermal pasteurization technology, high pressure processing equipment sales are expected to steadily grow alongside the booming market for minimally processed and fresh prepared foods.

For instance, un June 2021, JBT Corporation, a global technology solutions provider specializing in food processing and packaging, acquired Avure Technologies to enhance its high-pressure processing capabilities. This acquisition, valued at US$ 57 million, allows JBT to expand its portfolio of high-pressure processing (HPP) equipment, which is crucial for improving food safety and extending shelf life. By integrating Avure's innovative HPP technology, JBT Corporation aims to offer comprehensive solutions to food and beverage producers, further solidifying its position in the market and addressing the growing demand for safe, high-quality food products.

Increasing adoption of high-pressure processing in the beverage industry

The beverage industry has exhibited strong growth worldwide, especially driven by the rising consumption of juices, alternative milks and other drinkables. However, pasteurization of these products via conventional thermal technologies often leads to loss of flavors, colors and nutrients. High pressure processing is gaining prominence as a superior non-thermal alternative for maintaining the critical quality attributes that consumers seek in beverages. Its ability to effectively inactivate pathogenic microorganisms without compromising the taste and nutritional value of beverages has persuaded many juice, coconut water and plant milk producers to adopt HPP. It allows creating longer shelf life products while retaining their fresh, raw food-like characteristics. This has helped brands strengthen their value propositions based on minimal processing.

Continuous flow HPP systems tailored for liquid applications have enhanced the technology's scalability and efficiency for large scale beverage processing. Their installation is growing across major juice and dairy facilities globally. Recently, craft brewers and cider makers have also started incorporating HPP into their pasteurization operations, helping address the challenges associated with thermal pasteurization of beer and cider. The approval of HPP by food regulatory agencies worldwide for commercializing a wide range of treated beverages is further fueling its adoption momentum. As the natural and health beverage economy expands aggressively, driven by trends like clean labeling and plant-based diets, HPP equipment providers are well positioned to capture the investment needs of emerging and dominant brands looking to ensure safety without compromising purity.