According to Research Report Insights (RRI), a greater adoption of high-pressure processing (HPP) solutions is a strong signal of a growing industry. Expectations for the sector’s growth are for an incremental dollar opportunity of $350.5 million during the report’s forecast period (2016-26). In that span, the global HPP equipment market has a projected compound annual growth rate (CAGR) of 12.3 percent in terms of volume.
It’s no surprise HPP is gaining favor among food processors. The Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), Health Canada, European Union and several other authoritative regulator bodies recognize it can increase shelf life and meet food safety standards without adding preservatives or altering flavor. This makes the technology especially appealing for applications in the ready-to-eat (RTE), fresh juice, dips and salsa, and shellfish categories, where freshness, food safety and an absence of chemical preservatives are critical to brand success. HPP can also streamline efficiency on the production line, providing energy- and utility savings that help companies meet their sustainability goals. What’s not to like?