HPP market to be worth $6 million by 2018

The high pressure processing (HPP) market has been forecast to reach a value of $6 million by 2018, with the HPP products segment set to reach a value of $14 million by 2018.

Key factors set to drive growth within the market include the minimal effect of high pressure processing on the nutritive value of fresh products, food safety, and the various functions of high pressure on food such as shucking, and meat tenderization.

HPP technology is a non-thermal food preservation technique used to preserve meat products, vegetables, and fruit. Food manufacturers utilize HPP technology to add value to meat products, and juices.

The technique utilizes high pressure on food products instead of heat treatment, thus having the least effect on nutritional properties and texture of food products.

Consumers within the market are demanding food products that reflect the natural and fresh taste of a clean label. HPP technology thus serves this purpose and is utilized to deliver products with such desired qualities.

The products processed under high pressure have an extended shelf life, thus reducing the requirement of additional additives or preservatives. The products also retain their freshness and nutritional characteristics.

Companies within the industry focus on the expansion of new facilities and manufacturing units to increase their global network and availability of HPP equipment.

Key players currently dominating the HPP market include Avure Technologies Inc. (U.S.), Hiperbaric Espuna (Spain), Hormel food corporation (U.S), and Esteban Espuna SA (Spain).

For more information on the HPP market, see the latest research: HPP Market

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