“Increasing Adoption of Advanced Non-Thermal Technologies”
- The global non-thermal pasteurization market is experiencing a significant trend toward the integration of advanced technologies such as High-Pressure Processing (HPP), Pulsed Electric Field (PEF), Microwave Volumetric Heating (MVH), Ultrasonic, and Irradiation
- These technologies enable efficient microbial inactivation while preserving the nutritional quality, flavor, and texture of food, beverages, pharmaceuticals, and cosmetics
- HPP and PEF are particularly gaining traction for their ability to extend shelf life without compromising sensory attributes, meeting consumer demand for minimally processed products
- For instance, companies are developing PEF systems to process fruits, vegetables, and juices, ensuring freshness without preservatives, while HPP is widely used for cold-pressed juices and meat products to maintain quality and safety
- This trend is enhancing the appeal of non-thermal pasteurization systems for food manufacturers, pharmaceutical companies, and cosmetic producers aiming to deliver high-quality, safe, and sustainable products
- Advanced analytics and automation are also being integrated to optimize processing parameters, improving efficiency and scalability across applications
