“Increasing Adoption of Non-Thermal Disinfection Technologies”
- A significant and accelerating trend in the global food and beverages disinfection market is the increasing adoption of non-thermal disinfection technologies as alternatives to traditional heat-based methods. This shift is driven by the need to preserve the quality, nutritional value, and organoleptic properties of food and beverages while ensuring effective microbial inactivation
- Companies are focusing on implementing technologies such as Ultraviolet (UV) irradiation, ozone treatment, pulsed electric fields (PEF), and high-pressure processing (HPP). For instance, UV-C light is increasingly used for surface disinfection of packaging materials and even liquids, while ozone is effective for water treatment and disinfection of processing environments
- Non-thermal disinfection methods offer several advantages, including lower energy consumption, reduced impact on product quality, and the ability to treat heat-sensitive food and beverage products. This allows manufacturers to meet stringent safety standards while maintaining the desired characteristics of their products
- The trend towards minimal processing and the growing consumer demand for natural and fresh-like food and beverages are further driving the adoption of non-thermal disinfection technologies that can ensure safety without the need for harsh chemical treatments or high temperatures
- Consequently, research and development efforts are focusing on optimizing the efficiency and scalability of these non-thermal methods for various applications within the food and beverage industry, including the water treatment, raw materials, processing equipment, and packaging
- The demand for innovative non-thermal disinfection solutions is growing rapidly as the food and beverage industry seeks more effective, sustainable, and quality-preserving methods to ensure product safety and meet evolving consumer preferences
