Consumers who worry about the quality and contents of store-bought drinks can soon worry no more.
Researchers at the College of Food, Agricultural, and Environmental Sciences (CFAES) of Ohio State University are working on a remedy in conjunction with Pressure BioSciences' (OTCMKTS:PBIO) widely applicable Ultra Shear Technology.
The South Easton, Massachusetts, company holds several patents for Ultra Shear Technology, which applies high-pressure levels greater than 20,000 pounds per square inch. The technology would allow beverage makers to offer healthier drinks and juices by reducing heat exposure in the preservation process through a combined application of elevated pressure, intense shear forces and controlled times and temperatures.
VM Balasubramaniam, professor of food engineering at Ohio State, leads the research project, which is funded by a US$891,000 grant from the US Department of Agriculture. He said in a statement that the high-pressure-based Ultra Shear Technology can be used by food manufacturers in the healthier processing of beverages, sauces and condiments.
“Health-conscious consumers pay close attention to ingredients in beverages and tend to avoid products perceived to contain artificial or chemical-sounding ingredients, although such ingredients may be scientifically proven to be safe and functional,” said Balasubramaniam. “Development of cost-effective, next-generation, gentler industrial food manufacturing technologies for the preservation of healthy beverages is a critical need."
Pressure Bio's Ultra Shear Technology will play a significant role in the preservation of "clean label" foods and beverages.
According to GoCleanLabel.com, "clean label" foods contain "natural, familiar, simple ingredients that are easy to recognize, understand, and pronounce" with no artificial ingredients or synthetic chemicals. The "clean label" food market has been estimated at approximately US$62bn in the US and US$165bn worldwide.
Commencing commercial operations in 2007, Pressure BioSciences is a leader in high-pressure-based technologies, platforms and services to the life sciences market worldwide.
Edmund Ting, senior vice president at Pressure BioSciences, will lead the development of the laboratory-scale and pilot-plant equipment that the Ohio State researchers require.
“It has been rewarding to see the significant growth of high-pressure processing in many areas of food processing over the last 25 years,” said Ting, who is also a co-inventor of Ultra Shear Technology. “I believe Ultra Shear Technology has equal if not greater applications than high-pressure processing, both within and outside the food and beverage industries.”
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