Pressure BioSciences, Inc. (PBIO) and Ohio State University Form Food Industry Consortium to Advance Commercialization of PBIO’s Patented Ultra Shear Technology(TM) Platform
- High Pressure Processing (“HPP”) has become a highly successful method to reduce pathogens and extend shelf-life in food and beverages while maintaining taste, nutrition, flavor, and texture
- The HPP food and beverage market was estimated at $15.5 billion in 2019
- PBI’s UST process combines benefits of HPP with high shear and controlled temperature to achieve effective anti-microbial effects and long-term preservation with reduced or no chemicals
- Academia-Industry partnership will give global food companies in Consortium an early look and first-hand use of UST, with a right to non-exclusively license UST for their own commercial use
- This revolutionary, transformative technology is not just applicable to the massive food and beverage markets, but to the pharmaceutical, nutraceutical, cosmetics, and agriculture markets
- The Consortium resulted from research initially sponsored by the USDA NIFA
Pressure BioSciences (OTCQB: PBIO) (“PBI”), a developer of innovative, pressure-based solutions for the worldwide life sciences and other industries, and the College of Food, Agricultural, and Environmental Sciences (“CFAES”) at The Ohio State University (“Ohio State”) announced a wide-ranging agreement for the implementation of PBI’s patented Ultra Shear Technology(TM) (“UST”) platform. PBI is developing three different models of the UST processing instrument, named the BaroShear: a small footprint benchtop model, a medium capacity floor model, and an industrial scale, continuous flow model for high capacity. All three models are designed to perform high shear processing of liquids under controlled temperatures and pressure conditions. They will be set up for demonstration and hands-on use in the world-renowned Ohio State food pilot plant. (https://nnw.fm/J29Pa).
PBI is a leader in development and sale of broadly enabling, pressure-based instruments, consumables, and platform technology solutions to worldwide biotechnology, biotherapeutics, nutraceuticals, cosmetics, agriculture, and food/beverage industries. Together with Ohio State, whose CFAES is a globally recognized leader in the food sciences, PBI has formed a food industry consortium to advance the commercialization of its UST platform through the quality enhancement of beverages, condiments, sauces, and other liquid foods. Consortium members will have access to the UST technology in the Ohio State pilot plant and first rights to license all new UST applications developed through the Consortium.
The primary goals of the Consortium are:
- Develop and improve new commercial applications of UST
- Help address potential regulatory issues through scientific support
- Allow global food companies worldwide to experience UST product development and pre-commercialization efforts first-hand
Additionally, Consortium members will be rewarded with “first-look” opportunities to all new UST developments and first rights to non-exclusively license all new applications for commercial purposes.
According to Pressure BioSciences President and CEO Richard T. Schumacher, the Consortium will welcome a global group of preeminent leading food and beverage companies as members. “Each will contribute annually towards the Consortium’s operations, with funds supporting R&D at both PBI and Ohio State while participating as an advisory council to nominate, prioritize and direct UST applications development amongst the myriad opportunities that invite our attention,” he explained.
Food companies worldwide will have access to the Consortium, and members will help direct the scientific effort of OSU and PBI across prospective liquid food and beverage projects. The current topics of interest include:
- Spore inactivation and control of other pathogen and spoilage factors
- Enhancement of taste, smell, and other sensory qualities in liquid foods
- Formation of highly stable products that are suitable for ambient temperature storage, transportation, and distribution
Over the last two decades, high pressure processing (“HPP”) has established itself as a very successful clean-label (reduced or no chemical additives) approach for food safety and improved product life, according to PBI Senior Vice President of Engineering Dr. Edmund Y. Ting. As a result, the high pressure processing (“HPP”) food market reached $15.5 billion in 2019 and is expected to increase substantially through 2025 (https://nnw.fm/SPzOV). The HPP market makes some (not all) food safer, more stable, more nutritious, better tasting, and with fewer chemicals (clean label).
According to Dr. Edmund Ting, Sr. VP of Engineering at PBI and a pioneer in the development of HPP, “HPP has proven to be very effective in reducing food-borne pathogens and extending shelf-life in pre-packaged foods (e.g., juices and ready-to-eat meats), thus eliminating the need for chemical additives. However, because it is only a pasteurization process, and does not render food “commercially sterile”, HPP-processed food must be shipped, stored, and maintained under refrigeration throughout the entire chain of distribution and retail sale. We believe that Ultra Shear Technology will provide economical solutions to these problems, and will offer an additional, clean label processing choice to both consumers and the food industry around the world.”
The potential of UST is not just limited to food and beverages. Through this revolutionary platform, vitamins and cannabinoids could be infused into beverages, remaining in them without precipitating out, as is often seen today. Gels, creams, ointments, and other lotions could penetrate the skin faster and more completely, bringing the active ingredient to where it needs to be faster and with higher bioavailability. Vaccines and therapeutics could be enhanced and improved. The applications and benefits are seemingly endless.
PBI and Ohio State gratefully acknowledge the initial research support by the USDA NIFA, which resulted in the Consortium.
For more information, visit the company’s website at www.PressureBioSciences.com.
NOTE TO INVESTORS: The latest news and updates relating to PBIO are available in the company’s newsroom at http://nnw.fm/PBIO
Please see full disclaimers on the NetworkNewsWire website applicable to all content provided by NNW, wherever published or re-published: http://NNW.fm/Disclaimer
- High Pressure Processing (“HPP”) has become a highly successful method to reduce pathogens and extend shelf-life in food and beverages while maintaining taste, nutrition, flavor, and texture
- The HPP food and beverage market was estimated at $15.5 billion in 2019
- PBI’s UST process combines benefits of HPP with high shear and controlled temperature to achieve effective anti-microbial effects and long-term preservation with reduced or no chemicals
- Academia-Industry partnership will give global food companies in Consortium an early look and first-hand use of UST, with a right to non-exclusively license UST for their own commercial use
- This revolutionary, transformative technology is not just applicable to the massive food and beverage markets, but to the pharmaceutical, nutraceutical, cosmetics, and agriculture markets
- The Consortium resulted from research initially sponsored by the USDA NIFA
Pressure BioSciences (OTCQB: PBIO) (“PBI”), a developer of innovative, pressure-based solutions for the worldwide life sciences and other industries, and the College of Food, Agricultural, and Environmental Sciences (“CFAES”) at The Ohio State University (“Ohio State”) announced a wide-ranging agreement for the implementation of PBI’s patented Ultra Shear Technology(TM) (“UST”) platform. PBI is developing three different models of the UST processing instrument, named the BaroShear: a small footprint benchtop model, a medium capacity floor model, and an industrial scale, continuous flow model for high capacity. All three models are designed to perform high shear processing of liquids under controlled temperatures and pressure conditions. They will be set up for demonstration and hands-on use in the world-renowned Ohio State food pilot plant. (https://nnw.fm/J29Pa).
PBI is a leader in development and sale of broadly enabling, pressure-based instruments, consumables, and platform technology solutions to worldwide biotechnology, biotherapeutics, nutraceuticals, cosmetics, agriculture, and food/beverage industries. Together with Ohio State, whose CFAES is a globally recognized leader in the food sciences, PBI has formed a food industry consortium to advance the commercialization of its UST platform through the quality enhancement of beverages, condiments, sauces, and other liquid foods. Consortium members will have access to the UST technology in the Ohio State pilot plant and first rights to license all new UST applications developed through the Consortium.
The primary goals of the Consortium are:
- Develop and improve new commercial applications of UST
- Help address potential regulatory issues through scientific support
- Allow global food companies worldwide to experience UST product development and pre-commercialization efforts first-hand
Additionally, Consortium members will be rewarded with “first-look” opportunities to all new UST developments and first rights to non-exclusively license all new applications for commercial purposes.
According to Pressure BioSciences President and CEO Richard T. Schumacher, the Consortium will welcome a global group of preeminent leading food and beverage companies as members. “Each will contribute annually towards the Consortium’s operations, with funds supporting R&D at both PBI and Ohio State while participating as an advisory council to nominate, prioritize and direct UST applications development amongst the myriad opportunities that invite our attention,” he explained.
Food companies worldwide will have access to the Consortium, and members will help direct the scientific effort of OSU and PBI across prospective liquid food and beverage projects. The current topics of interest include:
- Spore inactivation and control of other pathogen and spoilage factors
- Enhancement of taste, smell, and other sensory qualities in liquid foods
- Formation of highly stable products that are suitable for ambient temperature storage, transportation, and distribution
Over the last two decades, high pressure processing (“HPP”) has established itself as a very successful clean-label (reduced or no chemical additives) approach for food safety and improved product life, according to PBI Senior Vice President of Engineering Dr. Edmund Y. Ting. As a result, the high pressure processing (“HPP”) food market reached $15.5 billion in 2019 and is expected to increase substantially through 2025 (https://nnw.fm/SPzOV). The HPP market makes some (not all) food safer, more stable, more nutritious, better tasting, and with fewer chemicals (clean label).
According to Dr. Edmund Ting, Sr. VP of Engineering at PBI and a pioneer in the development of HPP, “HPP has proven to be very effective in reducing food-borne pathogens and extending shelf-life in pre-packaged foods (e.g., juices and ready-to-eat meats), thus eliminating the need for chemical additives. However, because it is only a pasteurization process, and does not render food “commercially sterile”, HPP-processed food must be shipped, stored, and maintained under refrigeration throughout the entire chain of distribution and retail sale. We believe that Ultra Shear Technology will provide economical solutions to these problems, and will offer an additional, clean label processing choice to both consumers and the food industry around the world.”
The potential of UST is not just limited to food and beverages. Through this revolutionary platform, vitamins and cannabinoids could be infused into beverages, remaining in them without precipitating out, as is often seen today. Gels, creams, ointments, and other lotions could penetrate the skin faster and more completely, bringing the active ingredient to where it needs to be faster and with higher bioavailability. Vaccines and therapeutics could be enhanced and improved. The applications and benefits are seemingly endless.
PBI and Ohio State gratefully acknowledge the initial research support by the USDA NIFA, which resulted in the Consortium.
For more information, visit the company’s website at www.PressureBioSciences.com.
NOTE TO INVESTORS: The latest news and updates relating to PBIO are available in the company’s newsroom at http://nnw.fm/PBIO
Please see full disclaimers on the NetworkNewsWire website applicable to all content provided by NNW, wherever published or re-published: http://NNW.fm/Disclaimer
