Counting Down the Top 10 Articles of 2021 – No. 7: Longer Shelf Life, Fresh Taste, Safe Food

Join us as we look back at ProFood World’s most popular articles of 2021. No. 7 is a detailed report on high pressure processing—how the technology is being used and where the market is headed.

Just Made Juice Hpp Cropped

Early in 2021, ProFood World’s Joyce Fassl provided a full report on high pressure processing (HPP) technology and its support of healthy and convenient products. For processors already into HPP, and those looking to get started, the market is poised for expansion, fueled by pandemic shopping habits that shifted from restaurants to retail, she noted.

Large and small food companies alike are looking for ways to obtain wider distribution networks, extend shelf life, and deliver the fresh, healthy, great-tasting food and beverages consumers crave. One way to achieve this goal is by employing high pressure processing (HPP) technology.

Over the next five years, the HPP market will experience a 12.1% CAGR in terms of revenue, according to Market Insights Reports. In addition, the global HPP market size will reach $858.3 million by 2025, up from $542.6 million in 2019, the research firms says.

Recently, pet food, baby food, beverages, dips, sauces, soups, meats, seafood, and ready-to-eat meals are turning up more frequently in retail refrigerated cases around the world. While North America, Europe, and Asia Pacific are key markets, evolving lifestyles in countries such as India and China are also fueling HPP’s growth.

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Longer Shelf Life, Fresh Taste, Safe Food

 

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