NetworkNewsBreaks – Pressure BioSciences Inc. (P
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Posted On: 03/04/2021 3:16:46 PM
NetworkNewsBreaks – Pressure BioSciences Inc. (PBIO) CEO Talks About Recent Formation of Food Industry Consortium in “Emerging Technology Insider” Video
Pressure BioSciences (OTCQB: PBIO) (“PBI”) founder, president and CEO Ric Schumacher was a guest on a recent episode of “Emerging Technology Insider,” which regularly releases video conversations with management of technology companies with business or financial objectives. During the interview, Schumacher focused on the company’s recently announced food industry consortium partnership with The Ohio State University and the impact it may have on the food industry. The agreement between PBI and the College of Food, Agricultural, and Environmental Sciences at Ohio State calls for PBI to install several models of its patented Ultra Shear Technology(TM) (“UST”) platform in the state-of-the-art Ohio State food pilot plant. The plant provides careful temperature and pressure control. During the interview, Schumacher noted that members of the consortium will have first access to the UST test systems and food applications developed in the pilot plant, including licensing opportunities to leverage new applications of PBI’s UST platform and other consortium-developed IP. Schumacher also noted several primary goals and benefits for food companies that join the consortium, which will be comprised of many global, well-known, leading food and beverage companies from around the world. For instance, UST, which is PBI’s proprietary method for homogenizing immiscible liquids, could potentially result in the availability of food that offers greater safety, improved absorption, better taste/smell/texture, longer room temperature shelf life and more “clean labels” (reduced or no unwanted chemical additives). The consortium will focus on advancing the commercialization of PBI’s UST platform through the quality enhancement of beverages and liquid foods, including many dairy products, condiments and sauces. The group will also focus on identifying methods to reduce costs of processing, shipping, distribution, storage and spoilage through extended room temperature stability, without compromising quality or sensory experience of the products.
Please see full disclaimers on the NetworkNewsWire website applicable to all content provided by NNW, wherever published or re-published: http://NNW.fm/Disclaimer
Pressure BioSciences (OTCQB: PBIO) (“PBI”) founder, president and CEO Ric Schumacher was a guest on a recent episode of “Emerging Technology Insider,” which regularly releases video conversations with management of technology companies with business or financial objectives. During the interview, Schumacher focused on the company’s recently announced food industry consortium partnership with The Ohio State University and the impact it may have on the food industry. The agreement between PBI and the College of Food, Agricultural, and Environmental Sciences at Ohio State calls for PBI to install several models of its patented Ultra Shear Technology(TM) (“UST”) platform in the state-of-the-art Ohio State food pilot plant. The plant provides careful temperature and pressure control. During the interview, Schumacher noted that members of the consortium will have first access to the UST test systems and food applications developed in the pilot plant, including licensing opportunities to leverage new applications of PBI’s UST platform and other consortium-developed IP. Schumacher also noted several primary goals and benefits for food companies that join the consortium, which will be comprised of many global, well-known, leading food and beverage companies from around the world. For instance, UST, which is PBI’s proprietary method for homogenizing immiscible liquids, could potentially result in the availability of food that offers greater safety, improved absorption, better taste/smell/texture, longer room temperature shelf life and more “clean labels” (reduced or no unwanted chemical additives). The consortium will focus on advancing the commercialization of PBI’s UST platform through the quality enhancement of beverages and liquid foods, including many dairy products, condiments and sauces. The group will also focus on identifying methods to reduce costs of processing, shipping, distribution, storage and spoilage through extended room temperature stability, without compromising quality or sensory experience of the products.
Please see full disclaimers on the NetworkNewsWire website applicable to all content provided by NNW, wherever published or re-published: http://NNW.fm/Disclaimer
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