With the increasing technological advancements, many companies are emphasizing on the implementation of quality management systems in the restaurant industry. The restaurant owners and the chefs are being made aware of the latest culinary technologies, thereby propelling the sales of sous vide in the market. Sous vide technique of cooking food has proven to be useful for the foodservice segment. Various operational and nutritional benefits offered by sous vide is expected to increase its prominence among the residential, industrial, and commercial users. With increasing health consciousness among consumers for affordable, convenient, and processed food, the usage of high-end technology such as sous vide in restaurants and hotels is expected to increase in application. The food prepared with this technology retains all the nutritional value along with the natural sensory qualities. Besides this, the equipment acts as one of the significant sources for the foodservice operator for the meal provision, but at a cost of much higher standard in terms of quality management to overcome the microbiological risks. Factors such as shifting preferences towards the adoption of innovative food processing methods are expected to open avenues for the overall sous vide machine demand in the market.

1  RESEARCH METHODOLOGY

2  RESEARCH OBJECTIVES

3  RESEARCH PROCESS

4  SCOPE & COVERAGE

5  REPORT ASSUMPTIONS & CAVEATS

6  MARKET AT A GLANCE

7  INTRODUCTION

8  MARKET DYNAMICS

9  MARKET LANDSCAPE 

10 VALUE CHAIN ANALYSIS

11 DISTRIBUTION CHANNEL

12 BY PRODUCT

13 BY APPLICATION

14 BY GEOGRAPHY