$PBIO The total "clean label" (no artificial ingredients or chemicals) food market is currently estimated at $62 billion in the U.S. and $165 billion worldwide (Nunes, 2016). This market is comprised of several unique food processing methods, including high pressure processing ("HPP"
. The global HPP food market is estimated to reach $27.4 billion in 2023 and $51.1 billion by 2027 (https://foodsafetytech.com/feature_article/hpp-keeps-food-safe-while-extending-shelf-life/).
Richard T. Schumacher, President and CEO of PBI, stated: "Food processors have been seeking new minimal heat processing technologies that can provide extended shelf-life, while meeting "clean label" requirements that also satisfy consumer expectations. Many clean label foods are currently processed using costly, batch oriented HPP techniques, including juices, seafood, meats, baby food, guacamole, fruits and vegetables. Unfortunately, these HPP food products all require refrigeration after processing. Commercializing a minimal heat processing technology that can produce shelf-stable (without refrigeration), high quality, ready-to-eat foods such as coffee, tea, broth, condiments, sauces, dairy products (e.g., milk, liquid cheese), and other such liquid foods would be a breakthrough. This is the primary goal of the project, which we believe can be attained through scale-up of our innovative, patented UST platform."
The OSU-PBI UST research team will be advised by an industry advisory board representing food processors and regulatory agencies. Food processors interested in joining this effort should contact Dr. Bala Balasubramaniam or Dr. Edmund Ting.
https://www.bloomberg.com/press-releases/2019...-processin
. The global HPP food market is estimated to reach $27.4 billion in 2023 and $51.1 billion by 2027 (https://foodsafetytech.com/feature_article/hpp-keeps-food-safe-while-extending-shelf-life/). Richard T. Schumacher, President and CEO of PBI, stated: "Food processors have been seeking new minimal heat processing technologies that can provide extended shelf-life, while meeting "clean label" requirements that also satisfy consumer expectations. Many clean label foods are currently processed using costly, batch oriented HPP techniques, including juices, seafood, meats, baby food, guacamole, fruits and vegetables. Unfortunately, these HPP food products all require refrigeration after processing. Commercializing a minimal heat processing technology that can produce shelf-stable (without refrigeration), high quality, ready-to-eat foods such as coffee, tea, broth, condiments, sauces, dairy products (e.g., milk, liquid cheese), and other such liquid foods would be a breakthrough. This is the primary goal of the project, which we believe can be attained through scale-up of our innovative, patented UST platform."
The OSU-PBI UST research team will be advised by an industry advisory board representing food processors and regulatory agencies. Food processors interested in joining this effort should contact Dr. Bala Balasubramaniam or Dr. Edmund Ting.
https://www.bloomberg.com/press-releases/2019...-processin
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