Pressure BioSciences, Inc. (PBIO) Corporate Media Kit

CHEMICAL, THERMAL, & NON-THERMAL PROCESSING FOR FOOD SAFETY • Chemical. Unpopular. Many consumers now demanding “Clean Label” food products. • Thermal (heat-based). Variations on time & temperature. Includes Pasteurization to UHT to HTST to Retort Sterilization. Effective for spoilage/pathogen control but poor on quality (nutrition, taste, consumer perception). • “Non-thermal”. (Processes where heat is not the primary processing factor) – High Pressure Processing (“HPP”) . Food sealed and subjected to uniform high hydrostatic pressure (100-600 MPa) exposure for a set period of time. Ensures microbial safety without addition of chemicals while maintaining flavors and nutritional value. Requires refrigeration post-processing. FDA accepted. – UV, Ozone, PEF . Issues, including consumer perception. Limited FDA acceptance. – Ultra Shear Technology (“UST”) . Combines HPP with high shear and hydrodynamic heating (flash of high temperature). Ensures microbial quality (pathogen, spore and spoilage organism inactivation) without addition of chemicals while achieving high sensory and nutritional value. No refrigeration required post-processing (depends on degree of UST). 33