The global food irradiation market was valued at US$ 198.0 million in 2016 and is expected to reach US$ 284.2 million by 2025, witnessing a CAGR of 4.9% over the forecast period (2018 - 2025), according to Food Irradiation Market Report, by Source of Radiation (Gamma Rays Radiation, X-rays Radiation, and Electron Beam Radiation), by Technology (Ultra-high Pressure Technology, Steam Pasteurization, Ozone Treatment, Food Coating Technology, and Others (Fumigation and others), and by Region (North America, Europe, Asia Pacific, Latin America, Middle East, and Africa).
Increasing demand for food irradiation is driving growth of the global food irradiation market. This is owing to benefits of food irradiation such as extended shelf life of fruits and vegetable and reduction of pathogenic micro-organisms such as Escherichia coli and Salmonella. Moreover, several government organizations are supporting food irradiation. For instance, the World Health Organization (WHO), the American Dietetic Association, and the Scientific Committee of the European Union support food irradiation for food safety. However, high cost of food irradiation method is one of major restraining factor for the growth of the food irradiation market. Food irradiation plants are expensive thus, prices of food products are high.
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Key Trends and Analysis of the Food Irradiation Market: Gamma radiation segment held significant market share in the global food irradiation market. Gamma radiation technology extends shelf life of food, meat, poultry, and spices. Gamma radiation, which is an ionizing energy, passes through the molecular bond of food that are broken and form a new product. Gamma radiation eliminates bacteria, insects, and parasites and other pathogenic and spoilage microorganisms from the food.
Key Takeaways of the Market: North America is expected to witness significant growth in the global food irradiation market over the forecast period. This is owing to increasing consumer acceptance towards food irradiation in the region. Moreover, FDA has approved food irradiation methods for several foods in the region. FDA approved food irradiation due to its benefits such as it kill bacteria and mold, cause diseases such as food poisoning and illness. Irradiation can be used on herbs and spices, fresh fruits and vegetables, wheat, flour, pork, poultry, and other meat and seafood products. The U.S. Department of Agriculture (USDA) works with FDA to promote food irradiation where it is appropriate. Furthermore, government support for food irradiation such as U.S. Food and Drug Administration (FDA), center for food safety and applied nutrition (CFSAN) in North America is driving the global food irradiation market growth. In Canada, the irradiated food is examined by The Food Directorate within Health Products and Food Branch of Health Canada through the Food and Drugs Act, is responsible for establishing standards related to the safety of foods sold in Canada and have been approved for irradiation of vegetable such as potatoes, wheat, onions, flour, whole wheat flour, whole and ground spices. The main use of irradiation in Canada has been on spices. It evaluates the effectiveness of food irradiation and assesses any possible chemical, microbiological and nutritional changes that could occur during the irradiation process before approving any new use of irradiation to ensure the safety and nutritional quality of the resulting food.
The Canadian Food Inspection Agency (CFIA) is responsible for all enforcement and compliance issues relating to irradiated foods. Key players operating in the global food irradiation market include, Food Technology Service, Inc., Sterigenics International, Inc., Gray Star, Inc., Ionisos SA., Nordion Inc., Reviss Services Ltd., Sadex Corporation, Scantech Sciences, Inc., Steris Isomedix Services, Phytosan S.A. De C., and Tecleor LLC.
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