NetworkNewsBreaks – Pressure BioSciences Inc. (P
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Posted On: 03/03/2022 4:45:12 PM
NetworkNewsBreaks – Pressure BioSciences Inc. (PBIO), Ohio State New Tech Featured in Newly Installed Food Processing Equipment
Pressure BioSciences (OTCQB: PBIO), a Massachusetts-based company that manufactures high pressure-based equipment and laboratory instrumentation for the life sciences industry, has been working with The Ohio State University College of Food, Agricultural, and Environmental Sciences (“CFAES”) to develop new technology to preserve clean-label liquid food without artificial preservatives. The innovative manufacturing tech is called BaroShear MAX ultra shear technology (“UST”). According to a recent announcement, researchers in Ohio State’s CFAES departments of food science and technology, along with Food, Agricultural and Biological Engineering (“FABE”) have installed and commissioned the technology, which preserves foods and beverages using wholesome, recognizable ingredients. In addition, the tech doesn’t use any artificial preservatives and relies on reduced heat. The researchers also plan to launch an outreach program whereby food and beverage companies that join the Food Industry Consortium can use the new technology. “The ability to modify products through UST-directed physical stress will create many new opportunities in the commercialization of liquid foods and beverages, as well as in such enormous markets as nutraceuticals, cosmetics, and pharmaceuticals,” said Pressure BioSciences senior VP Edmund Ting in the press release. “UST not only can produce the highest quality nanoemulsions, but this innovative process can also help destroy bacteria and other pathogens, and reduce or eliminate the need for chemical additives, thus increasing food safety and quality. . . . Mechanically, the food is subjected to high shear, reducing the size of the droplets so small that they stay in suspension, eliminating or reducing the need for additive stabilizers. High pressure also promotes beneficial changes in viscosity for certain starch or protein 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), a Massachusetts-based company that manufactures high pressure-based equipment and laboratory instrumentation for the life sciences industry, has been working with The Ohio State University College of Food, Agricultural, and Environmental Sciences (“CFAES”) to develop new technology to preserve clean-label liquid food without artificial preservatives. The innovative manufacturing tech is called BaroShear MAX ultra shear technology (“UST”). According to a recent announcement, researchers in Ohio State’s CFAES departments of food science and technology, along with Food, Agricultural and Biological Engineering (“FABE”) have installed and commissioned the technology, which preserves foods and beverages using wholesome, recognizable ingredients. In addition, the tech doesn’t use any artificial preservatives and relies on reduced heat. The researchers also plan to launch an outreach program whereby food and beverage companies that join the Food Industry Consortium can use the new technology. “The ability to modify products through UST-directed physical stress will create many new opportunities in the commercialization of liquid foods and beverages, as well as in such enormous markets as nutraceuticals, cosmetics, and pharmaceuticals,” said Pressure BioSciences senior VP Edmund Ting in the press release. “UST not only can produce the highest quality nanoemulsions, but this innovative process can also help destroy bacteria and other pathogens, and reduce or eliminate the need for chemical additives, thus increasing food safety and quality. . . . Mechanically, the food is subjected to high shear, reducing the size of the droplets so small that they stay in suspension, eliminating or reducing the need for additive stabilizers. High pressure also promotes beneficial changes in viscosity for certain starch or protein 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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