$PBIO Unique Advantages and Commercial Process Sca
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Posted On: 09/27/2022 1:38:41 PM
$PBIO Unique Advantages and Commercial Process Scalability of Pressure BioSciences Revolutionary UST Platform Illuminated at the Conference of Food Engineering 2022
https://www.accesswire.com/717610/unique-adva...ering-2022
Ohio State Food Research Leaders Present Critical UST Process Applications, Scalability, and Cleaning
Validation Results for Food Safety, Stability, and Experiential Optimization; System Launching in Q4 2022
SOUTH EASTON, MA / ACCESSWIRE / September 27, 2022 / Pressure BioSciences, Inc. (OTCQB
BIO) ("PBI" or the "Company"
, a leader in the development and sale of broadly enabling, pressure-based instruments, consumables, and specialty testing services to the worldwide food and beverage, health and wellness, nutraceuticals, cosmetics, and other industries, today highlighted two significant presentations given at the Conference of Food Engineering 2022 by a distinguished research team at the College of Food, Agricultural, and Environmental Sciences at The Ohio State University and co-authored by members of PBI's R&D and Engineering teams. These presentations continued to reinforce the dramatic benefits of PBI's revolutionary Ultra Shear Technology™ (UST™) platform for optimizing food safety, preservation, stability, and consumer sensory experience. More importantly, they validated the uniquely easy scalability of PBI's UST platform and readiness to engage with commercial introduction challenges at production scales suitable to serve multi-billion-dollar applications and markets.
The Conference of Food Engineering famously provides engineers in the food industry, academia, and government with a widely respected platform for sharing and discussing the latest and most exciting research outcomes and developments affecting the food and beverages industry. Participants include leading researchers from universities across the U.S., as well as from Europe, Asia/Pacific, Africa, and Latin America. Participation and integration of food industry research and commercial leaders is strongly featured and welcomed.
World-renowned food science innovator and OSU Professor V.M. (Bala) Balasubramanian delivered a powerful validation of the end-product benefits of UST in food processing, in a presentation titled "Principles of Ultra Shear Technology and Its Application in Processing Clean Label Beverages". Dr. Bala and his team presented conclusive data summarizing that:
PBI's UST platform delivers significant advantages over high-pressure processing (HPP) (est. market $15.5B) and pasteurization in reducing harmful spoilage and disease-causing bacteria in plant protein beverages.
UST process powerfully reduced droplet/particle size and beneficially modified other key characteristics (e.g., viscosity). One important outcome was enabling the addition of plant-derived pea protein supplements to dairy products, opening new avenues to hotly demanded, nutritionally-fortified, plant protein products.
UST process opens and promises new avenues to develop novel functional beverages with greatly improved nutritional, safety, and economic characteristics.
The second presentation, titled "Cleaning and Sanitation Method for Pilot-scale UST Equipment for Liquid Food Processing," was delivered by OSU Ph.D. candidate Hetian Hu and colleagues. The objective of the study was to develop a "clean-in-place" (CIP) protocol for cleaning and sanitizing pilot-scale to commercial-scale UST equipment and to evaluate the efficacy of the protocol, critical issues needed to ensure commercial success. Hu and team concluded:
The CIP protocol reduced microbial concentration below detection limits for every test location point.
The developed CIP protocol effectively sanitized the pilot-scale UST equipment, suitable for rapid readiness turnaround between products.
Future users of UST equipment can benefit from this study by adapting the developed CIP protocol for use in even larger industrial-scale UST processors expected to be commercially-available in the future.
Mr. John B. Hollister, Director of Sales and Marketing at PBI, observed: "We are preparing to release the first UST processed products for commercial partners in the coming weeks. The validation of these recent studies for the commercial readiness of UST for production scale will now throw open the door to accelerating partnerships in countless applications spanning diverse multi-billion-dollar markets, where effective water-solubility of oil-based active ingredients is critical for optimized bioavailability and absorption - including food and beverages, nutraceuticals, cosmetics, agrochem, and pharmaceuticals."
Mr. Richard T. Schumacher, President and CEO of PBI summarized: "The results of these studies presented by our colleagues at OSU provides strong and invaluable support to our impending commercial launch activities. They highlight the successful achievement of the two critical objectives that we set for ourselves pre-launch, that: (1) the UST platform can provide an efficient and effective route to the manufacture of clean-label nutritional beverages with functional, economic, and sustainability benefits, and (2) the UST BaroShear equipment can be validated to deliver the critical economic criterion of an effective and economical CIP process that can be performed with minimal effort and in compliance with FDA guidelines for food processing, cleaning, and de-contamination."
Mr. Schumacher concluded: "I am delighted to say that our plans for commercial launch of the UST platform through our east coast tolling site in Q4 2022 are now at 'All Systems Go!'"
https://www.accesswire.com/717610/unique-adva...ering-2022
Ohio State Food Research Leaders Present Critical UST Process Applications, Scalability, and Cleaning
Validation Results for Food Safety, Stability, and Experiential Optimization; System Launching in Q4 2022
SOUTH EASTON, MA / ACCESSWIRE / September 27, 2022 / Pressure BioSciences, Inc. (OTCQB
BIO) ("PBI" or the "Company" , a leader in the development and sale of broadly enabling, pressure-based instruments, consumables, and specialty testing services to the worldwide food and beverage, health and wellness, nutraceuticals, cosmetics, and other industries, today highlighted two significant presentations given at the Conference of Food Engineering 2022 by a distinguished research team at the College of Food, Agricultural, and Environmental Sciences at The Ohio State University and co-authored by members of PBI's R&D and Engineering teams. These presentations continued to reinforce the dramatic benefits of PBI's revolutionary Ultra Shear Technology™ (UST™) platform for optimizing food safety, preservation, stability, and consumer sensory experience. More importantly, they validated the uniquely easy scalability of PBI's UST platform and readiness to engage with commercial introduction challenges at production scales suitable to serve multi-billion-dollar applications and markets. The Conference of Food Engineering famously provides engineers in the food industry, academia, and government with a widely respected platform for sharing and discussing the latest and most exciting research outcomes and developments affecting the food and beverages industry. Participants include leading researchers from universities across the U.S., as well as from Europe, Asia/Pacific, Africa, and Latin America. Participation and integration of food industry research and commercial leaders is strongly featured and welcomed.
World-renowned food science innovator and OSU Professor V.M. (Bala) Balasubramanian delivered a powerful validation of the end-product benefits of UST in food processing, in a presentation titled "Principles of Ultra Shear Technology and Its Application in Processing Clean Label Beverages". Dr. Bala and his team presented conclusive data summarizing that:
PBI's UST platform delivers significant advantages over high-pressure processing (HPP) (est. market $15.5B) and pasteurization in reducing harmful spoilage and disease-causing bacteria in plant protein beverages.
UST process powerfully reduced droplet/particle size and beneficially modified other key characteristics (e.g., viscosity). One important outcome was enabling the addition of plant-derived pea protein supplements to dairy products, opening new avenues to hotly demanded, nutritionally-fortified, plant protein products.
UST process opens and promises new avenues to develop novel functional beverages with greatly improved nutritional, safety, and economic characteristics.
The second presentation, titled "Cleaning and Sanitation Method for Pilot-scale UST Equipment for Liquid Food Processing," was delivered by OSU Ph.D. candidate Hetian Hu and colleagues. The objective of the study was to develop a "clean-in-place" (CIP) protocol for cleaning and sanitizing pilot-scale to commercial-scale UST equipment and to evaluate the efficacy of the protocol, critical issues needed to ensure commercial success. Hu and team concluded:
The CIP protocol reduced microbial concentration below detection limits for every test location point.
The developed CIP protocol effectively sanitized the pilot-scale UST equipment, suitable for rapid readiness turnaround between products.
Future users of UST equipment can benefit from this study by adapting the developed CIP protocol for use in even larger industrial-scale UST processors expected to be commercially-available in the future.
Mr. John B. Hollister, Director of Sales and Marketing at PBI, observed: "We are preparing to release the first UST processed products for commercial partners in the coming weeks. The validation of these recent studies for the commercial readiness of UST for production scale will now throw open the door to accelerating partnerships in countless applications spanning diverse multi-billion-dollar markets, where effective water-solubility of oil-based active ingredients is critical for optimized bioavailability and absorption - including food and beverages, nutraceuticals, cosmetics, agrochem, and pharmaceuticals."
Mr. Richard T. Schumacher, President and CEO of PBI summarized: "The results of these studies presented by our colleagues at OSU provides strong and invaluable support to our impending commercial launch activities. They highlight the successful achievement of the two critical objectives that we set for ourselves pre-launch, that: (1) the UST platform can provide an efficient and effective route to the manufacture of clean-label nutritional beverages with functional, economic, and sustainability benefits, and (2) the UST BaroShear equipment can be validated to deliver the critical economic criterion of an effective and economical CIP process that can be performed with minimal effort and in compliance with FDA guidelines for food processing, cleaning, and de-contamination."
Mr. Schumacher concluded: "I am delighted to say that our plans for commercial launch of the UST platform through our east coast tolling site in Q4 2022 are now at 'All Systems Go!'"
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