The Non-Thermal Pasteurization Market: What You Need to Know
The future is now. Just like when electric cars changed the way people thought about driving, non-thermal pasteurization is doing the same thing with food processing technology.
It’s partly due to the rise of how consumers are viewing the health and sustainability of their food with greater importance. While there are several non-thermal pasteurization methods, the common thread is that it doesn’t expose food to elevated temperatures like its thermal pasteurization counterpart.
It might not come as too much of a surprise that the growing health-consciousness paired with an increasing hectic lifestyle is driving the growth of non-thermal pasteurization. We’re going to give you a detailed look into the non-thermal pasteurization market, so you have the information you need about this booming industry.
Non-Thermal Pasteurization Market Overview
Non-thermal pasteurization is an alternative food processing technology that allows greater sustainability and efficiency when converting raw food items into finished products. The non-thermal pasteurization market is even expected to reach a value of 2.7 billion by 2023. So, what’s the reason behind such explosive growth?
The growth here is twofold. First, there’s no question that consumers are becoming more mindful about their health and want more natural options. Second, conventional thermal food pasteurization has led to more negative product alterations on the flavor, color, texture and nutritional value of food.
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What Does This Mean if You’re in the Food Processing Industry?
So far, non-thermal pasteurization has been adopted by companies that process fruit and vegetable juices, wine and beer, coconut water and dairy and milk products. Aside from the growth and increasing health trends, there are other reasons why companies should consider non-thermal pasteurization methods. Non-thermal pasteurization technology has been proven to reduce processing time and be more energy efficient.
One of the most valid criticisms for traditional thermal pasteurization is the likelihood of bacteria forming inside the processed food or beverages. Non-thermal pasteurization has been shown to more effectively prevent bacteria and microbial infections. It even helps extend the shelf life of products that go through the process. This equates to more revenue flowing into a business, since the risk of contamination and lost product is lower.
Types of Non-Thermal Pasteurization Methods
There are several new methods of pasteurization when it comes to non-thermal technology. While this isn’t an all-inclusive list, these types of non-thermal pasteurization are currently seeing a lot of traction:
- High Pressure Processing (HPP): Uses hydrostatic pressure to get rid of micro-organisms with minimal heat. Currently being used on many fish and meat packaged products.
- Pulsed Electric Field (PEF): High voltage pulses to reduce micro-organisms and bacteria. It’s a great cost-effective solution, but its effectiveness is dependent on the viscosity of the food.
- Microwave Volumetric Heating (MVH): Uses microwaves to heat food or liquids. This method has a wide variety of applications and the temperature can be controlled very accurately.
There’s a rise in demand for processed food products that contain active ingredients. Given the amount of growth this technology has already seen, companies involved in food processing should strongly consider this viable alternative solution.
Discover the Value of Non-Thermal Pasteurization with Zwirner
At Zwirner Equipment, our high quality used stainless steel equipment can help you cut the up-front cost of implementing a non-thermal pasteurization process into your business. We have over 30 years’ experience providing food processing companies the quality equipment they need to succeed.
Learn more about our stainless steel used food processing equipment and request a quote online today.Call Today