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…
