A thriving food and beverage industry will aid in the growth of the food and beverage sterilizing agent market
The world’s expanding food and beverage industries are a major factor driving the growth of the food and beverage sterilising agent market. Additionally, the maturing consumer lifestyle and purchasing behaviour, growing retail experience, and the growing desire of the customer to improve their standard of living are predicted to drive market expansion. However, the adverse health consequences of hydrogen peroxide and tight government laws governing the food industry are expected to restrain the worldwide food & beverage sterilising agent market’s growth.
The Segment Of Hydrogen Peroxide Is Expected To Have The Largest Market Share
The market for food and beverage sterilising agents is categorised by product type, application, and geography. The market is segmented by product type into peracetic acid, hydrogen peroxide, and others (moist heat, glutaraldehyde, etc). Hydrogen peroxide dominated the global market in 2018. The substance is used as an antibacterial agent in a wide variety of food products, including practically all dairy products, aseptic food packing, and food processing. The global food & beverage sterilising agent market is segmented by application into meat & poultry, cereals & pulses, dairy components, dried fruits & vegetables, and beverages (tea blends, seafoods, and spices & herbs).
The global food and beverage sterilising agent market was valued at over USD 358 million in 2018 and is expected to increase at a CAGR of 4.9 percent from 2019 to 2025.
Consumption Of Ready-To-Eat Food Is Expected To Assist North America In Dominating The Market
North America dominates the worldwide food and beverage sterilising agent market, owing to its established food sector. Additionally, rising consumption of ready-to-eat food as a result of busy lives, hygiene and health concerns, as well as rising spending power of customers, all contribute to this region’s market growth. Europe ranks second in terms of market share, followed by Asia Pacific. The presence of a diverse range of food retail outlets, including supermarkets and hypermarkets, convenience stores, restaurants, and hotels, has aided Europe in achieving this position.
What is Commonly used Food & Beverage Sterilizing Agent?
Hydrogen peroxide is the most often used sterilant in food processing due to its dual function as an oxidizer and a food and beverage sterilizing agent.
In its purest form, hydrogen peroxide (H2O2) is a transparent, pale blue chemical molecule. It occurs naturally in biological systems and has been extensively studied as a component of living cells. Due to hydrogen peroxide’s instability, it is often stored in a mild acidic solution with a stabiliser. Due to its low molecular weight, hydrogen peroxide is also a favoured oxidising agent. In India, it is used for tooth whitening in the form of carbamide peroxide, either professionally or through self-administered treatments.
The hydrogen peroxide market in India is primarily driven by the growing use of hydrogen peroxide as a disinfectant in food processing and as a bleaching agent in the pulp and paper industry. Apart from this, the Government of India has supported the usage of hydrogen peroxide through a number of environmental rules and regulations due to its emission-free and eco-friendly features. This has also resulted in an increase in the compound’s use in water treatment and pollution control applications. Additionally, with the spread of coronavirus illness (COVID-19), hydrogen peroxide is commonly used in sanitizers and other sanitary items due to its active antiviral properties.
To cite, Evonik developed a disinfectant active Hyprox AS in July 2017 that comprises hydrogen peroxide and is suitable for a variety of applications including sterilisation and water treatment.
The world’s thriving food and beverage industries are a major factor driving the growth of the food and beverage sterilization agent market. Additionally, the maturing consumer lifestyle and purchasing behaviour, growing retail experience, and the growing desire of the customer to improve their standard of living are predicted to drive market expansion. However, the adverse health consequences of hydrogen peroxide and strict government policies governing the food industry are expected to restrain the worldwide food & beverage sterilising agent market’s growth.
The “sterilisation” step is also crucial to the process of producing milk-added coffee beverages in terms of product quality. Sterilization is typically carried out for 20 minutes at 125° C in a 250 g container. However, milk-added coffee beverages frequently precipitate following heat sterilisation, and while this precipitation poses no threat to the product’s safety, it significantly reduces the product’s value.
Adjusting the amount of sodium bicarbonate supplied has been a typical method of avoiding these difficulties, but this alone does not offer an adequate anti-precipitation action, necessitating the inclusion of an emulsifier or thickening agent (stabiliser, thickener, etc.). While adding an emulsifier or thickening ingredient helps prevent precipitation, it is sometimes undesirable for the flavour of the milk-added coffee beverage and increases the product’s cost. Additionally, because a higher concentration of coffee and milk components results in simpler precipitation following heat sterilising, it is required to increase the amount of emulsifier or thickening agent, which results in additional flavour degradation or cost increases. Depending on the formulation, even the inclusion of an emulsifier or thickening agent is frequently insufficient to prevent precipitation.
