How Nanoemulsion Technology Is Drastically Affecting the Food & Beverage Industry - Seite 2

Pressure BioSciences, Inc. (OTCQB: PBIO) BREAKING NEWS: Pressure BioSciences and The Ohio State University Announce Food Industry Consortium to Advance Commercialization of PBI's Ultra Shear Technology - Pressure BioSciences a leader in the development and sale of broadly enabling, pressure-based instruments, consumables, and platform technology solutions to the worldwide biotechnology, biotherapeutics, nutraceuticals, cosmetics, agriculture, and food & beverage industries, today announced it has entered into a wide-ranging agreement with the College of Food, Agricultural, and Environmental Sciences ("CFAES") at The Ohio State University ("Ohio State"). Under the Agreement, bench-top and floor model test systems of PBI's patented Ultra Shear Technology ("UST") platform for the high shear processing of liquids under controlled temperature and pressure conditions will be set up in the acclaimed Ohio State food pilot plant. To help introduce the potential of the UST platform for strategic innovation to global food companies, PBI and Ohio State have announced the formation of a food industry consortium (the "Consortium"), whose members will have access to the UST test systems in the pilot plant, as well as licensing rights to the UST platform. The Consortium is the result of research initially sponsored by the USDA NIFA for which we gratefully acknowledge their support.

The primary goals of the Consortium are to develop and improve new commercial applications of UST; help develop the scientific support needed to address possible regulatory issues; and to experience first-hand UST product development and pre-commercialization efforts. The Consortium will be open to food companies worldwide. Consortium members will help direct the scientific efforts of Ohio State and PBI across a universe of prospective liquid food & beverage projects. Topics of interest will include spore inactivation and other pathogen and spoilage factor control; enhanced taste, smell, and other sensory qualities; and the formation of highly stable products suitable for ambient temperature storage and distribution.

Research studies suggest that under ultra shear conditions, unique microbiological, textural, sensory, and other benefits are possible. These benefits can lead to safer, higher quality, and more nutritious consumer-friendly "clean-label" (free of unwanted chemical additives) liquid foods and beverages. Consortium members receive a first right to non-exclusively license all new applications for commercial utilization in their own products. PBI has the right to license all new IP to non-members of the consortium worldwide.