A compound annual growth rate (CAGR) of 11.0% is anticipated for the worldwide seafood market, which is projected to increase from USD236.81bn in 2021 to USD262.81 billion in 2022. With a compound annual growth rate (CAGR) of 10.2%, the market is anticipated to reach USD387.75bn in 2026.
High-pressure processing (HPP) technology is being used by fish processing businesses to boost productivity. Using pressures of roughly 6000 times the typical air pressure at sea level, HPP is a non-thermal method of pasteurizing fish meat in which the fish is immersed in a liquid. In place of boiling fish produce, high-pressure processing and chemical preservation are used.
It reduces processing time and costs while increasing yield by 20 to 50%. Without impairing the processed fish’s freshness, flavor, color, texture, or nutritional value, HPP effectively kills microbes and increases its shelf life by two to four times. Fish processing employs a lot of the HPP technologies created by Avure Technologies and Food Science Australia. The Seafood Company, a Singapore-based business, processes seafood using HPP technology.