As
stated in a research report released by Transparency Market Research,
the global food ingredient sterilization market is expected to reach
US$452,046.9 by the end of 2024, after successfully expanding at a
CAGR of 4.2% within a forecast period from 2016 to 2024. The market
was calculated to reach US$326,069 at the end of 2016.
View
exclusive Global strategic Business report:
http://www.transparencymarketresearch.com/sample/sample.php?flag=S&rep_id=19133
With
Food Product Recalls on the Rise, Manufacturers Look for Solid
Solution
“The
global food ingredient sterilization market holds a very unique
factor that is expected to work in its favor over the coming years. A
lot of food product makers are facing a complicated and long-drawn
battle over instances of undercooking, contamination, and incorrect
processing. These lead to a large number of food poisoning issues,
which consequently cause financial damage to a company while also
having their name tarnished. The global food ingredient sterilization
market presents itself as one of the leading solutions to this
problem and manufactures are beginning to heavily favor its
processes. Food sterilization not only helps eliminate the bacteria
that can be left in food after improper cooking, but can also
considerably increase the shelf life of foods,” states a TMR
analyst.
Another
factor working in favor of the global food ingredient sterilization
market is the possible replacement of preservatives and other
processing agents in lieu of the less harmful sterilization
processes. Sterilized foods hold a very low risk of carrying
food-borne pathogens and lead to a significant reduction in food
poisoning instances, while allowing for a lesser use of processing
methods and agents.
Consumer
Awareness Still Plagues Food Sterilization Development
Currently
restraining the global
food ingredient sterilization market is the low awareness that
consumers hold towards these processes and ingredients. This makes
taking sterilization processes aboard a tough task for a lot of food
product makers as there is no direct reflection of using these
process on sales and revenue. This stifles the development process
for food sterilization in the long run. The global food ingredient
sterilization market is also facing the complication of the improper
use of sterilization equipment as well as their unpredictable
malfunctions, both of which can be extremely detrimental to the
production rate of food product manufacturers.
“Despite
an overall slower rate, the new enhancements are being rolled out in
the global food ingredient sterilization market and are likely to
create a mesh of better opportunities for players over the coming
years. One such example is the unveiling of the HIPSTER method in
2015. Newer methods are also likely to attract a lot of manufacturers
of packaged and ready-to-eat foods, as these methods are aimed at not
only reducing the pathogen count in foods, but also at increasing the
overall shelf life of foods,” adds the analyst.
The
information presented in this review is based on a Transparency
Market Research report, titled, “Food Ingredients Sterilization
Market - Global Industry Analysis, Size, Share, Growth, Trends and
Forecast 2016 - 2024.”
Key
segments of the Global Food Ingredient Sterilization Market
By
Ingredients
- Spices, herbs and seasonings
- Cereals and pulses
- Seafood
- Tea blends
- Nuts
- Meat and poultry
- Dried fruits and vegetables
- Dairy ingredients
By
Method
- Heat
- Radiation
- Moisture
- Others
By
Region
- North America
- Europe
- Asia Pacific
- Middle East & Africa
- Latin America
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