Global Non-Thermal Processing Market Size, Share, And Industry Analysis Report By Technology (High Pressure Processing (HPP), Pulsed Electric Field (PEF), Ultraviolet (UV) Processing, Ultrasonic Processing, Irradiation), By Application (Food and Beverages, Fruits and Vegetables, Pet Food), By End-User (Food and Beverage Manufacturers, Research Laboratories), By Region and Companies - Industry Segment Outlook, Market Assessment, Competition Scenario, Trends, and Forecast 2025-2034

Report Overview

The Global Non-Thermal Processing Market size is expected to be worth around USD 4.1 billion by 2034, from USD 1.8 billion in 2024, growing at a CAGR of 8.7% during the forecast period from 2025 to 2034.

The Non-Thermal Processing Market refers to advanced food preservation technologies that inactivate microorganisms without applying conventional heat. Food safety improves while taste, texture, and nutrients remain intact. Consequently, processors adopt these methods to meet clean-label demand, longer shelf life needs, and premium quality expectations across global food supply chains.

Non-thermal processing supports fresh-like foods, ready-to-eat meals, and export-oriented products. Moreover, rising cold-chain infrastructure and packaged food consumption accelerate adoption. Governments encourage these technologies because they reduce food waste, energy use, and nutrient loss, aligning with sustainability, food security, and public health objectives.

Pulsed electric field (PEF) processing uses very short electric bursts, lasting from microseconds to milliseconds at 10–80 kV/cm, to gently disrupt food cells. The level of tissue breakdown depends on pulse number and duration, allowing strong microbial control while keeping fresh taste, color, and nutrients intact. This makes PEF especially suitable for juices, dairy alternatives, and other liquid foods where heat damage must be avoided.

• In seafood processing, lower electric strengths of 1.0–3.0 kV/cm with energy inputs of 3–10 kJ/kg are enough to disintegrate fish tissue cells. This improves texture management and food safety without thermal stress, helping processors meet international quality standards. Such non-thermal methods support premium seafood exports by preserving natural structure and freshness.

Other non-thermal techniques are also gaining momentum. Intense pulsed light in the 180–1100 nm range rapidly inactivates surface microbes on foods, packaging, and equipment, reducing reliance on chemical sanitizers. Irradiation adds further value through cold sterilization, maintaining nutritional stability and reducing chemical reactions by nearly 80% in frozen, oxygen-free foods, while precise dose control ensures safe and trade-compliant preservation.

Key Takeaways

• The Global Non-Thermal Processing Market is projected to grow from USD 1.8 billion in 2024 to USD 4.1 billion by 2034, at a CAGR of 8.7%.
• High Pressure Processing (HPP) leads the market with a dominant share of 44.7% in 2024.
• The Food and Beverages segment holds the largest share at 59.4%, driven by demand for fresh and minimally processed foods.
• Food and Beverage Manufacturers dominate adoption with a market share of 78.9%.
• North America is the leading region, accounting for 43.8% of the market and valued at USD 0.7 billion.

By Technology Analysis

High Pressure Processing (HPP) dominates with 44.7% due to its strong ability to extend shelf life while maintaining fresh food quality.

In 2024, High Pressure Processing (HPP) held a dominant market position in the By Technology Analysis segment of the Non-Thermal Processing Market, with a 44.7% share. This leadership is driven by its effectiveness in eliminating pathogens without heat. Taste, texture, and nutrients remain largely intact.

Pulsed Electric Field (PEF) is increasingly adopted for liquid and semi-liquid foods. It improves microbial safety while supporting energy-efficient operations. Moreover, PEF allows faster processing cycles, making it suitable for juices, dairy alternatives, and plant-based beverages where freshness and clean labeling matter.

Ultraviolet (UV) Processing plays a key role in surface decontamination. It is widely used for packaging, water, and food contact surfaces. Furthermore, UV technology helps reduce chemical sanitizers, supporting cleaner production lines and improving overall hygiene standards.

Ultrasonic Processing supports mixing, extraction, and microbial control. It enhances mass transfer while preserving sensitive compounds. Meanwhile, Irradiation ensures deep microbial safety for specific foods. Others include emerging hybrid systems that combine multiple non-thermal techniques for tailored processing needs.

By Application Analysis

Food and Beverages leads with 59.4% due to rising demand for fresh, safe, and minimally processed products.

In 2024, Food and Beverages held a dominant market position in the By Application Analysis segment of the Non-Thermal Processing Market, with a 59.4% share. This dominance reflects consumer preference for clean-label foods that retain natural flavor, color, and nutritional value.

Fruits and Vegetables benefit strongly from non-thermal methods. These technologies help extend shelf life while maintaining firmness and freshness. Additionally, they reduce post-harvest losses and support export-quality standards without relying on chemical preservatives.

Pet Food is an emerging application where safety is critical. Non-thermal processing helps control pathogens while preserving proteins and nutrients. This supports premium and natural pet food trends, where owners demand high safety and nutritional integrity.

By End-User Analysis

Food and Beverage Manufacturers dominate with 78.9% due to the large-scale adoption of advanced processing technologies.

In 2024, Food and Beverage Manufacturers held a dominant market position in the By End-User Analysis segment of the Non-Thermal Processing Market, with a 78.9% share. Their dominance is driven by continuous investment in efficiency, safety, and product differentiation.

Research Laboratories play a crucial role in technology validation and innovation. They focus on process optimization, microbial studies, and shelf-life testing. Furthermore, labs support regulatory compliance and help scale new non-thermal solutions for commercial use.

Others include contract processors and pilot facilities. These users provide flexible processing services for small brands and startups. As a result, they enable wider access to non-thermal technologies without heavy capital investment.

Key Market Segments

By Technology

• High Pressure Processing (HPP)
• Pulsed Electric Field (PEF)
• Ultraviolet (UV) Processing
• Ultrasonic Processing
• Irradiation
• Others

By Application

• Food and Beverages
• Fruits and Vegetables
  • Bakery and Confectionery
  • Meat, Poultry, and Seafood
  • Dairy and Dairy Alternatives
  • Beverages
  • Others
• Pet Food
• Others

By End-User

• Food and Beverage Manufacturers
• Research Laboratories
• Others

Emerging Trends

Integration of Advanced Technologies Shapes Market Trends

One key trend in the Non-Thermal Processing Market is the integration of automation and digital monitoring. Smart sensors and data analytics help optimize processing conditions, improve consistency, and reduce operational errors. Sustainability is another major trending factor.

• Non-thermal methods typically use less energy and water compared to traditional heat-based processing. This aligns with sustainability goals and helps food companies reduce their environmental footprint. Hiperbaric stated it had 30 HPP machine installations planned for 2025, adding 9,900 liters of processing capacity worldwide.

The use of combined processing approaches is also increasing. Manufacturers are blending non-thermal methods with mild thermal or natural preservation techniques to enhance safety while maintaining quality. Growth in toll processing services is another trend. Instead of investing in their own equipment, smaller food producers use third-party non-thermal processing facilities, lowering entry barriers.

Drivers

Rising Demand for Fresh, Safe, and Nutrient-Rich Foods Drives Market Growth

The Non-Thermal Processing Market is strongly driven by growing consumer demand for fresh-tasting, minimally processed foods. Modern consumers want products that retain natural flavor, color, and nutrients while still meeting strict food safety standards. Non-thermal methods such as high-pressure processing and pulsed electric fields help food producers extend shelf life without using heat, which supports this preference.

• Food safety regulations are becoming stricter across many regions. Governments and food authorities require better control of pathogens in ready-to-eat foods, juices, and dairy alternatives. Hiperbaric noted there are nearly 700 industrial HPP units installed worldwide, and it claims more than half were manufactured by the company (it also cited a 65% share).

Non-thermal technologies provide effective microbial reduction while avoiding quality loss, making them attractive for compliance-focused manufacturers. The rise of clean-label products also supports market growth. Brands aim to reduce preservatives and chemical additives. Non-thermal processing enables longer shelf life naturally, helping companies meet clean-label claims and build consumer trust.

Restraints

High Capital Investment and Operational Complexity Limit Adoption

Despite strong benefits, high initial investment remains a key restraint in the Non-Thermal Processing Market. Equipment for technologies like high-pressure processing and irradiation requires significant upfront capital, which can be challenging for small and mid-sized food producers.

• Non-thermal systems need skilled operators, regular maintenance, and precise process control. Many food manufacturers lack trained personnel, increasing reliance on external expertise and raising operating costs. The U.S. CDC estimates that each year, 48 million people get sick from foodborne illness, 128,000 are hospitalized, and 3,000 die.

Some producers are still unfamiliar with non-thermal technologies or uncertain about their return on investment. This slows down decision-making and delays technology upgrades. Non-thermal processing often needs specialized facilities, a stable power supply, and strict safety protocols.

Growth Factors

Expansion of Functional Foods Creates Strong Growth Opportunities

The growing functional and health-focused food segment presents major opportunities for the Non-Thermal Processing Market. Products such as probiotic drinks, plant-based beverages, and nutrient-fortified foods benefit from gentle processing that preserves bioactive compounds.

• Non-thermal technologies support innovation in premium food categories. Manufacturers can develop high-value products with extended shelf life while maintaining nutritional quality, supporting higher margins, and brand differentiation. The cost of a commercial-scale HPP unit can range from $500,000 to over $2.5 million, depending on capacity and automation level.

Export growth is another opportunity area. Many countries require strict microbial safety standards for imported food products. Non-thermal processing helps exporters meet these requirements without compromising quality, boosting international trade potential.

Regional Analysis

North America Dominates the Non-Thermal Processing Market with a Market Share of 43.8%, Valued at USD 0.7 Billion

North America leads the Non-Thermal Processing Market due to strong adoption of advanced food safety technologies and high demand for minimally processed foods. In this region, the market accounts for a dominant 43.8% share, with a total value of USD 0.7 billion, supported by strict food quality regulations and a well-established cold-chain infrastructure. Food manufacturers increasingly rely on non-thermal methods to extend shelf life while preserving nutrition and taste.

Europe represents a mature and regulation-driven market for non-thermal processing solutions. Strong emphasis on food safety compliance, sustainability, and reduced chemical preservatives encourages the adoption of technologies such as high-pressure and UV processing. Consumer preference for organic and natural foods continues to support steady demand across packaged foods, beverages, and dairy alternatives.

Asia Pacific is emerging as a high-growth region driven by rapid urbanization and expanding processed food consumption. Rising middle-class populations and increasing awareness of food safety are pushing manufacturers to adopt non-thermal technologies. The region shows strong momentum in beverages, seafood, and ready-to-eat foods, where quality retention is critical.

The Middle East and Africa market is developing steadily, supported by growing investments in food security and import dependency reduction. Non-thermal processing is gaining attention for its ability to extend shelf life in hot climates without heavy reliance on preservatives. Demand is rising across dairy, meat, and beverage segments, particularly in urban centers.

Key Regions and Countries

North America

• US
• Canada

Europe

• Germany
• France
• The UK
• Spain
• Italy
• Rest of Europe

Asia Pacific

• China
• Japan
• South Korea
• India
• Australia
• Rest of APAC

Latin America

• Brazil
• Mexico
• Rest of Latin America

Middle East & Africa

• GCC
• South Africa
• Rest of MEA

Key Players Analysis

JBT Corporation Hiperbaric is viewed as a strong enabler of high-pressure processing adoption because it links proven equipment performance with the operational discipline large food brands expect. In 2024, its position benefits from processors wanting longer chilled shelf life and cleaner labels without relying on heat, while also pushing for higher throughput, better energy use, and easier sanitation in daily runs.

Thyssenkrupp Uhde GmbH stands out more on the engineering depth side, where non-thermal solutions increasingly need tight integration with upstream and downstream utilities, automation, and hygienic design. Demand favors partners that can handle complex plant-level execution, documentation, and compliance requirements—especially where multi-line production and strict validation are necessary.

Nordion (Canada) Inc. remains strategically relevant in irradiation-linked non-thermal processing because food and ingredient players continue to value dependable sterilization outcomes and repeatable process control. In 2024, the conversation is less about “if” and more about “how” irradiation fits alongside other interventions, with emphasis on regulatory comfort, traceability, and consistent dose management across product types.

Universal Pure, LLC is typically assessed as a market accelerant because it lowers the barrier for brands that want non-thermal outcomes without buying and operating capital-heavy systems. In 2024, its role is important for scaling new product launches, managing seasonal volumes, and supporting co-manufacturing strategies where speed-to-shelf and risk reduction matter as much as pure processing performance.

Top Key Players in the Market

• JBT Corporation
• Hiperbaric
• Thyssenkrupp Uhde GmbH
• Nordion (Canada) Inc.
• Universal Pure, LLC
• Dukane
• Symbios Technologies
• Pulsemaster
• Elea Technology
• GRAY STAR, Inc.
• Emerson

Recent Developments

• In 2024, JBT Corporation will continue to advance its High Pressure Processing (HPP) technology, which is a non-thermal method for extending shelf life in products like juices, meats, and ready-to-eat meals without chemicals or heat. JBT highlighted its HPP innovations at Foodpro, focusing on significant advancements in food processing for these categories.
• In 2025, Hiperbaric achieved record growth, planning 30 HPP machine installations worldwide, adding 9,900 liters of processing capacity, with 19 already installed and 11 more scheduled by year-end. The company outlined emerging trends in HPP, positioning it as key for food safety, sustainability, and meeting consumer demands, while driving innovation in non-thermal processing.

Report Scope