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Published on Jul 16, 2018
Pressure Biosciences (OTCQB: PBIO) - CEO Ric Schumacher
Starting about 25 years ago, the food industry has increasingly used high pressure processing (HPP) as a cold pasteurization method. HPP reduces the bacteria content of food, which allows the food processor to offer safer and longer lasting products without the need for heat treatment or chemical preservatives, as long as the food is stored at refrigerated temperature.
The HPP market is currently estimated at $10 billion worldwide. The market includes such foods as Starbuck’s Evolution brand juice drinks, guacamole, baby food, shellfish, and packaged sliced meats.
PBI’s patented Ultra Shear Technology (“UST”) uses high pressure (like HPP) but combines it with high fluid shear (physical disruption forces) and a concomitant release of high energy as a burst of heat. This combination does more than just reduce bacterial content, it inactivates enzymes, another source of food quality loss. It can also improve sensory and nutritional quality by dispersing foods components in a finer (nano)emulsion. The level of treatment can be adjusted as needed. Because bacteria are eliminated and enzymes inactivated, liquid foods processed by UST will not need chemicals to be added as preservatives. The UST process still needs regulatory approval on certain food products, but once approved, these products will be able to be stored at room temperature for extended periods of time, allowing significant producer and consumer advantages. Liquid products from juices to condiments to milk are potential candidates for UST.
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