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$ 544.6 Mn in 2025 and is expected to reach US$ 1,290.0 Mn by 2032, exhibiting a compound annual growth rate (CAGR) of 13.1% from 2025 to 2032.

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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.