High Pressure Processing Will Gain Tremendous Popularity In Coming Years

By Alec Italiano, contributing writer

Technology expanding perishable food shelf-life has CAGR of 24 percent by 2018

High Pressure Processing (HPP) is a technology used by food and beverage processors which eliminates microbes in food products through the use of high pressure. The process allows manufacturers to extend the shelf-life of foods with high-water content, like meat products, fruits, vegetables, juices, and certain dairy products.

In 2012, the HPP product market was dominated by applications in fruits and vegetables. Uses in meat are beginning to gain popularity as HPP technology prolongs the product’s shelf-life along with keeping it at any desired tenderness. In seafood applications, HPP makes it easy for manufacturers to extract meat from crustaceans, creating boosts in costs, work efficiencies, as well as safety.

A report released in Nov 2013 projects the HPP equipment market to hit a compounded annual growth rate (CAGR) of 24 percent in North America through 2018. Avure Technologies in the U.S. and Hiperbaric Espuna of Spain are two companies seen as innovators of the technology as well as the leaders of the HPP equipment market. Due to greater awareness and availability of products made with HPP technology, Spain trails only the U.S. in consumption of food products made with the technology. The report projects America’s consumption of HPP products to reach $14 million by 2018.

The 320 page report details the evolution of the market over the past several years in addition to reviews of HPP equipment, and providing information to foods the technology can be applied to. Finally, the report breaks the technology into segmented markets, identified by geography, issues, and the driving forces behind HPP technology.

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