Infrared Food Dryers Market Size, Share, Growth, and Industry Analysis, By Type (Continuous IR Type and Discontinuous IR Type), By Application (Vegetable, Meat, Fruit and Others), Regional Insights and Forecast From 2025 To 2033

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INFRARED FOOD DRYERS MARKET REPORT OVERVIEW

The global infrared food dryers market size was USD 0.48 billion in 2024 and will touch USD 0.82 billion by 2033, exhibiting a CAGR of 6.4% during the forecast period from 2025 To 2033.

Infrared food dryers use radiation power to the heating of foods in a manner that vibrates the water molecules in foods and then evaporates the foods in this manner while the rest of the air is relatively cooler. This focused manner ensures it dries fast and evenly ensuring that all the quality attributes such as taste, vitamins among other benefits offered by the food item are retained. Compared to other methods of drying in which hot air is used, drying foods in infrared drying is a much more effective way, as it impacts the food at the molecular level as compared to hot air drying which gives non-uniform and undesirable cooking of the food product. This is one of the most effective and flexible methods of food processing, suitable for fruits, vegetables, meat, grains, herbs and many more. Infrared drying is a process of heating water molecules in a food product without causing loss of nutritional and flavour components.

Some of the advantages of an infrared food dryer include its short drying cycle, high dryer rate and nutritional, taste and textural qualities are well retained. As opposed to methods based on airflow, infrared drying affects product quality minimally, resulting in a high-quality dried product. Moreover, infrared dryers do not require much space, nor are they noisy or produce any smells, which adds to their applicability in various sectors. They are also more energy conserving as compared to other drying methods hence making it a sustainable means of preserving food. In conclusion, the infrared drying technique is a promising up-and-coming method that will give higher efficiency in comparison with contemporary methods and at the same time, provide foods in the final state while preserving their valuable physical, chemical and sensory characteristics.

COVID-19 IMPACT

"Pandemic has affected supply chain systems causing challenges in production and distribution in the market"

The global COVID-19 pandemic has been unprecedented and staggering, with the market experiencing lower-than-anticipated demand across all regions compared to pre-pandemic levels. The sudden market growth reflected by the rise in CAGR is attributable to market’s growth and demand returning to pre-pandemic levels.

The pandemic has affected the supply chain resulting in challenges of production, supply and demand for the food drying equipment. The production process has been a challenge due to manufacturing delay and scarcity of raw materials while the distribution has also been hampered by lack of transport and some logistics. However, certain factors such as the fluctuations in consumer demand due to changes in the buyer’s behaviour and the business environment affecting the economy have contributed to shifts within the market. These disruptions have consequently been met with a scarcity of food drying equipment, longer lead times and escalating costs for the process, which are critical issues for food producers that need to preserve their enterprises’ supply chain performance throughout the existing pandemic contingency.

LATEST TRENDS

"Consumers need practical and sustainable preservation methods to enhance the growth of the market"

The demand for infrared food dryers is ever-increasing because consumers are willing to go a step further to preserve their foods through efficient methods. Infrared drying is more effective than the other forms of drying because it consumes less energy and hence, produces less carbon than the other forms. The features of speedy and uniform drying of foods and retention of their nutritional value, taste and texture are in line with the current market trends of improved and healthier food products. Furthermore, infrared dryers are also small in size as well as extremely quiet when in operation, this can be attributed to industrial or home use. This technology is efficient and friendly to the natural environment hence its adoption by food producers and consumers who wish to adopt sustainable practices. With an increase in the understanding of these advantages, the market is young and constantly developing vigorously.

INFRARED FOOD DRYERS MARKET SEGMENTATION

By Type

Based on type the global market can be categorized into Continuous IR Type and Discontinuous IR Type.

• Continuous IR Type: Continuous infrared (IR) food dryers work a constant flux of IR radiation that promotes constant and uniform drying of food products. These appliances are suitable for production and have the added capability of being able to process large volumes of food consistently. These dryers can dry quickly and conserve the heat, flavours, nutrients and aroma of fruits, vegetables, herbs, meat and seafood.

• Discontinuous IR Type: Though there are considerations of using continuous or the so-called batch-type NIR food dryers, they work based on the periodic exposure of the food products to infrared radiation. This method is especially suitable for materials that cannot be exposed to heat as it preserves the structural qualities, colour and nutritional value of the food ingredients. These types of dryers normally have a conveyor belt for loading and unloading large batches of products at a go, thus ideal for small-scale or specific food processing industries.

By Application

Based on application the global market can be categorized into Vegetable, Meat, Fruit and Others.

• Vegetable: Infrared food dryers excel in drying a range of vegetables, from leafy greens to root and cruciferous varieties. They use rapid, uniform infrared heating to preserve natural colour, texture and nutrients, especially in high-moisture vegetables. This method minimizes shrinkage and maintains desired crispness, making infrared dryers ideal for both commercial and home use due to their compact design and energy efficiency.

• Meat: Infrared food dryers are increasingly favoured for drying meat products such as jerky and biltong, ensuring consistent texture and flavour. Direct infrared heating minimizes bacterial growth risk and efficiently removes moisture without overcooking, preserving internal structure There is a need to have better improved dried meat snacks with health enhancing properties and higher shelf life.

• Fruit: These food infrared dryers can be used in drying different fruits, for instance, apples, bananas, mangos, berries and other fruits in a way that they do not lose their natural sugars, colour and smell. The gentle infrared heating reduces enzymatic browning and ensures efficient moisture removal without compromising texture. Compact and easy to operate, these dryers are ideal for both commercial and home use, facilitating high-quality fruit drying with minimal shrinkage.

• Others: Infrared food dryers are versatile, used for drying spices and herbs such as chilli peppers, ginger and basil, preserving flavours and aromas without heat damage. They extend to industrial use, drying textiles, paper and adhesives with uniform heating, integrating seamlessly into production lines, ensuring energy efficiency and quality preservation.

DRIVING FACTORS

"Consumer demand for dried foods increases for infrared technology to advance the market"

Growing consumer awareness and changing eating patterns as well as the rising popularity of ready-to-eat dried foods owing to innovation in the food dryers are the major factors fuelling the global infrared food dryers market growth. The modern consumer values food that is ready to eat, convenient, does not require cooking and retains its nutritional value and taste, hence dried foods are appealing. Infrared food dryers produce very high-quality dried products and save taste, nutrients and texture as compared to conventional drying methods. This corresponds to their healthy-scrappy and convenience-oriented consumers, who seek out healthy foods or intermediate products and healthy food ingredients with long shelf lives. Such trends of consumption of dried fruits, vegetables, meats and herbs have led to increasing interest in innovative and effective means for drying food products and the technology of infrared drying is actively adapted to satisfy the tastes of customers and meet the needs of the market.

"Increase demand for high-quality dried foods with minimal processing and preservatives to expand the market"

Growing consumer awareness of healthy and natural products that demand even less processing and preservatives for dry foods also indicates a growing trend towards healthier and natural products. Customers generally are also very selective with the choices they make since they want good healthy foods that have not undergone the process of being preserved using all sorts of chemicals and are therefore keen to ensure that the natural flavors of foods and other related products are reserved at all times. This is because people have become more conscious of the link between consuming naturally processed foods and healthy bodies. Consequently, there is a development of infrared food dryers as technologies of choice for dry foods given that they take the shortest times and shortest temperatures to evaporate moisture and do not affect the nutritional and organoleptic qualities of foods. These dryers enable fast and even heating through the process of infrared radiation that effectively transfers heat deeply into a food product to retain its taste, texture and nutritional value of fruits, vegetables, meats and herbs. This relates to the current trend where consumers are willing to buy food products which can be prepared easily and kept for long without being refrigerated but should be healthy and free from these harmful additives.

RESTRAINING FACTORS

"High initial investment is required for the development and installation to put barriers to the market "

The initial capital cost associated with the development and installation of infrared food dryers, especially when the dryers are being installed on a large scale, is a challenge to market expansion. These are highly complex drying systems that typically require capital investments for innovative and advanced technology, equipment and changes to the architectural layout of a building. To many firms, especially those that are small to medium-sized, these financial burdens can be prohibitive. Furthermore, having to employ specialized persons to operate and maintain the delicate machinery boosts the cost. Although the advantages including energy saving and improved product quality may come from infrared food dryers, the high cost of investment at the early stage of use may delay the adoption. To overcome this type of barrier, the technology needs to be subsidised and it needs a demonstration project that can support the cost and return on investment for infrared drying technology.

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INFRARED FOOD DRYERS MARKET REGIONAL INSIGHTS

"North America region is dominating the market with robust electric vehicle charging stations"

The market is primarily segregated into Europe, Latin America, Asia Pacific, North America, and Middle East & Africa.

North America has a higher global infrared food dryers market share, attributing it to its strong electric vehicle system. Subsidies from governments around the world in combination with the focus on understanding the environmental impact of various processes and products significantly push the market forward. Due to its proactive policies and investments in the charging points for electric vehicles, the region has an environment conducive to energy-efficient inventions such as infrared food dryers. These dryers contribute to North America’s sustainability initiatives since they are energy-efficient, diminishing the use of power and the emission of carbon in food processing. Further, the key concern among modern consumers is the impact of production or consumption on the environment, which also influences the transition to technologies that save resources and reduce emissions. Therefore, it is evident that manufacturers and businesses in the region are widely integrating infrared food dryers in their operations to meet the efficiency standards, sustainability standards such as the current regulations and increasing consumer demands in the region. Technological development in the renewable energy market, the favourable regulatory environment and awareness of the environment put North America at strategic leadership in the market.

KEY INDUSTRY PLAYERS

"Key industry players are integrating advanced technological features for efficiency and product quality for market expansion"

Key industry players are integrating advanced technological advancement in the dryer market in the industry applying complex technology features to their products. Technological innovations such as artificial intelligence (AI) for energy management are crucial in fine-tuning drying methods while minimizing such resources’ utilization and overall service expenses. Automatic moisture measurement systems utilizing sensors give definite information about the moisture content in food products, which consequently makes it possible to control the time and temperature parameters of drying without compromising the quality of the end product. Another advantage of automation is that temperature regulation is also automated to ensure that the right temperature is maintained throughout the drying process. These innovations not only enhance the effectiveness of infrared food dryers but also increase the recovery of dried food products with satisfactory nutritional qualities and improved organoleptic qualities. As the competition progresses, it is seen that to meet the growing need for efficient and quality food processors continued investment is made in technological advancement which is leading to an enhanced and more efficient infrared drying system.

List of Infrared Food Dryers Companies

• Nesco (U.S.)
• Nyle Systems (U.S.)
• Heinzen Manufacturing (U.S.)
• L'Equip (South Korea)
• OKAWARA MFG (Japan)
• Kuroda Industries (Japan)
• Shandong HuaNuo (China)
• Jinan Yuehong (China)
• Boda Microwave (China)
• Guangzhou Zhiya (China)
• Hamilton Beach (U.K.)
• Turatti Group (Italy)
• BINDER Dehydration (Germany)

INDUSTRIAL DEVELOPMENT

December 2023: CanDry Technologies revolutionizes food dehydration with modern, safe and economical methods. Their proprietary microwave and infrared drying technology preserves nutrients and flavours, appealing to health-conscious consumers. Emphasizing low-temperature drying to minimize heat damage and nutrient loss, CanDry extends shelf life and offers customized solutions. Significant government funding supports their market expansion and technological advancement initiatives.

REPORT COVERAGE

The study encompasses a comprehensive SWOT analysis and provides insights into future developments within the market. It examines various factors that contribute to the growth of the market, exploring a wide range of market categories and potential applications that may impact its trajectory in the coming years. The analysis takes into account both current trends and historical turning points, providing a holistic understanding of the market's components and identifying potential areas for growth.

The research report delves into market segmentation, utilizing both qualitative and quantitative research methods to provide a thorough analysis. It also evaluates the impact of financial and strategic perspectives on the market. Furthermore, the report presents national and regional assessments, considering the dominant forces of supply and demand that influence market growth. The competitive landscape is meticulously detailed, including market shares of significant competitors. The report incorporates novel research methodologies and player strategies tailored for the anticipated timeframe. Overall, it offers valuable and comprehensive insights into the market dynamics in a formal and easily understandable manner.