NetworkNewsBreaks – Pressure BioSciences Inc. (PBIO) Partners with Ohio State University to Develop Shelf-stable Liquid Food and Beverage Products
Global life sciences company Pressure BioSciences (OTCQB: PBIO) this morning announced a collaboration with The Ohio State University’s College of Food, Agricultural, and Environmental Sciences (“CFAES”). The collaborative project seeks to develop and commercialize a continuous-flow manufacturing technology to prepare liquid foods and beverages with preservation of superior sensory and nutritional qualities, while also providing an extended shelf life without refrigeration or chemical additives. Pressure BioSciences believes that, through scale-up of its innovative and patented Ultra Shear Technology (“UST”), the delivery of higher quality, longer lasting liquid foods and beverages is possible. The collaborative project is supported by a four-year, $891,000 grant awarded to CFAES scientists by the U.S. Department of Agriculture’s National Institute of Food and Agriculture (“NIFA”). PBIO has been granted a $318,000 sub-contract by Ohio State to build a working benchtop instrument and a pilot plant floor model UST machine. The company has commenced work on this project. “The ultimate goal of this collaborative project is for consumers to benefit from the increased availability of wholesome, healthy, better-tasting, shelf-stable, clean label liquid food and beverage options. Imagine liquid foods like milk shipped and stored at room temperature for extended periods of time post-processing, while retaining superior nutritional and taste qualities. The advantages and cost-savings to the consumer and dairy industry could be game-changing. The advantages and cost savings to schools, the military, disaster relief agencies, and other such groups could be equally significant. This technology development is very exciting, and potentially very rewarding, for all stakeholders in PBI,” Pressure BioSciences president and CEO Richard T. Schumacher stated in the news release.
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Global life sciences company Pressure BioSciences (OTCQB: PBIO) this morning announced a collaboration with The Ohio State University’s College of Food, Agricultural, and Environmental Sciences (“CFAES”). The collaborative project seeks to develop and commercialize a continuous-flow manufacturing technology to prepare liquid foods and beverages with preservation of superior sensory and nutritional qualities, while also providing an extended shelf life without refrigeration or chemical additives. Pressure BioSciences believes that, through scale-up of its innovative and patented Ultra Shear Technology (“UST”), the delivery of higher quality, longer lasting liquid foods and beverages is possible. The collaborative project is supported by a four-year, $891,000 grant awarded to CFAES scientists by the U.S. Department of Agriculture’s National Institute of Food and Agriculture (“NIFA”). PBIO has been granted a $318,000 sub-contract by Ohio State to build a working benchtop instrument and a pilot plant floor model UST machine. The company has commenced work on this project. “The ultimate goal of this collaborative project is for consumers to benefit from the increased availability of wholesome, healthy, better-tasting, shelf-stable, clean label liquid food and beverage options. Imagine liquid foods like milk shipped and stored at room temperature for extended periods of time post-processing, while retaining superior nutritional and taste qualities. The advantages and cost-savings to the consumer and dairy industry could be game-changing. The advantages and cost savings to schools, the military, disaster relief agencies, and other such groups could be equally significant. This technology development is very exciting, and potentially very rewarding, for all stakeholders in PBI,” Pressure BioSciences president and CEO Richard T. Schumacher stated in the news release.
Please see full disclaimers on the NetworkNewsWire website applicable to all content provided by NNW, wherever published or re-published: http://NNW.fm/Disclaimer
