Sous Vide Machine Market Size, Share, Growth, and Industry Analysis, By Type (Immersion Types, Water Bath Types and Others), By Application (Commercial Use, Home Use and Others), Regional Insights, and Forecast To 2032

Updated On: 29 April 2024

Sous Vide Machine Market REPORT OVERVIEW

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global sous vide machine market size was USD 486.83 million in 2021 and market is projected to touch USD 2750.60 million by 2032 at CAGR 17.05% during the forecast period. 

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

Sous vide, often known as low-temperature, long-time cooking, is a cooking technique in which food is cooked in a water bath for a longer amount of time than usual (usually one to seven hours, but rarely up to 72 hours or more) at a precisely controlled temperature.

The temperature is far lower than what is normally used to prepare food; for red meat, it is often between 55 and 60 °C (130 and 140 °F), for poultry, between 66 and 71 °C (150 and 160 °F), and for vegetables, it is greater. The basic purpose of sous vide is to cook the meal evenly, ensuring that the centre is properly cooked while not overcooking the outside, and to keep the moisture locked in.

COVID-19 Impact: Setbacks and Lockdowns to Uplift the Market Growth

During the COVID-19 pandemic in 2020, the worldwide market faced substantial maturing of the sous vide machine market due to a temporary lockdowns and setbacks at home. However, the start of large-scale vaccination efforts in 2021 reduced the lockdown and travel restrictions, allowing manufacturing operations to resume. These factors are expected to enhance the market throughout the forecast period.

LATEST TRENDS

"Innovation in Packaging and the Automatic Timer to Soar Up Market Potentially"

Vacuum packing has evolved over time, and it now serves more functions than only extending shelf life and improving portion control. It is a modern culinary technique. For sous vide cooking, the ingredients are vacuum-sealed in a pouch. These are cooked at a specific temperature to obtain the desired result. This cooking method is becoming increasingly popular among prominent chefs, and the number of people who use it is growing. This technique is one of the most significant culinary breakthroughs of the modern era since it keeps meat and fish tender and succulent no matter how long they are cooked. Vacuum sealing improves heat transmission from water and increases shelf life by preventing recontamination.Sammic sells immersion-style sous vide equipment with timers. The machine's timer displays the temperature in one-minute increments. Operators can specify a time between 1 minute and 99 hours. The timer allows one to immediately cool food products once they have been cooked for the proper amount of time.

Sous Vide Machine Market SEGMENTATION

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• By Type

Based on type, the market is classified as immersion types, water bath types and others.

• By Application

Based on application, the market is classified as commercial use, home use and others.

DRIVING FACTORS

"Commercial Applications and Reduced Food Wastage to Reinforce the Market Growth "

Sous vide machines, which are associated with experienced chefs, are gaining popularity because to their intelligent features and promise of accurate, hands-free cooking. These devices, also known as immersion circulators and sous vide cookers, function by heating a water bath to the appropriate temperature and then maintaining it so that the water may slowly cook sealed and submerged dishes to the desired denseness. In developed countries, an increase in the number of people choosing a healthy diet is a primary driver driving market expansion.

Traditionally cooked beef loses roughly 40% of its bulk due to drying out. Commercial sous vide equipment can keep food products consistent from edge to edge. Using this procedure, only a little portion of the food achieves the desired temperature. Food service organisations can avoid weight loss from food products by using commercial sous vides machines. Commercial sous vide devices can help food service organisations save money. Reducing food waste with this cooking technique would boost the profitability of food service enterprises, driving demand for this equipment during the projection period.

"Rise in Disposable Income and Growing Awareness to fuel the Market Growth"

As a result of shifting consumer habits and an increase in the number of working women, demand for sous vide equipment has increased. Working women have very little time for cooking. Sous vide machines allow them to cook meals faster than they could otherwise. Food is more flavorful and tasty when served sous vide. Because the food cooks slowly in its own juices, less salt and oil are required. When serving sous vide food, no additional seasonings or sauces are required because it develops its juices and allows the product's intrinsic flavours and colours to shine through. This is beneficial to anyone looking to eat less calories and is also beneficial to one's overall health.

RESTRAINING FACTOR

"Sample Size, Volume, Contamination and Temprature to Obstruct the Market Growth"

Sous Vide Machine Market REGIONAL INSIGHTS

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"North American to Dominate with Increasing Demand and Investments in the Market Growth"

North America led the global sous vide machine market share.Because of its enormous output, easy availability of items, and increasing client base, the North American area is likely to dominate the industry. Due to increased demand in the hospitality and catering industries, the United States is likely to lead the market in North America.

KEY INDUSTRY PLAYERS

"Financial Players to Contribute Towards Expansion of Market"

The market is highly competitive, with both international and domestic players. Major players are involved in the launch of new and improved products, collaborations, mergers and acquisitions, joint ventures, and other tactics.The research is an in-depth examination of a list of market participants who promote market growth. The data is a compilation of the most recent manufacturing industry trends, mergers and acquisitions, market research, and technology breakthroughs. To comprehend market share, product growth, revenue growth, and other variables over the forecast period, additional criteria such as regional and segmental analysis are considered.

List of Market Players Profiled

• Suvie (U.S.)
• Anova (China)
• Cook mellow (U.S.)
• VacMaster (U.S.)
• SousVide Supreme (U.S.)
• Oliso (U.S.)
• PolyScience Culinary (U.S.)
• Nomiku (U.S.)
• Sansaire (U.S.)
• Gourmia (U.S.)
• ChefSteps (U.S.)

REPORT COVERAGE

The SWOT analysis and information on future developments are covered in the study.The research report includes a study of a number of factors that promote market growth. This section also covers the range of numerous market categories and applications that could potentially affect the market in the future. The specifics are based on current trends and historical turning points.The state of the market's components and its potential growth areas over the following years. The paper discusses market segmentation information, including subjective and quantitative research, as well as the impact of financial and strategy opinions.