Pressure BioSciences, Inc. (PBIO) Corporate Media Kit

Other Markets: High Pressure Instruments and Consumables HIGH PRESSURE PROCESSING: ACHIEVING HIGH QUALITY, PATHOGEN SAFETY, AND “CLEAN LABEL” IN CERTAIN FOOD PRODUCTS 17 Certain foods are currently subjected to non-thermal, High Pressure Processing (HPP) to eliminate the need for chemical additives and quality degrading harsh treatment. HPP is an FDA/USDA accepted non-thermal method to make food safer, last longer, and retain flavor better while keeping a “Clean Label”. It is a recent technology that has experienced rapid growth. The HPP market has been estimated to reach $27.4 billion in 2023 and $51.1 billion by 2027 (FoodSafetyTech 2018). While HPP can inactivate vegetative forms of pathogens and spoilage organisms in high acid foods, it does not inactivate bacterial spores, has variable effect on enzymes, and does not work well with emulsions/viscous materials. The combination of ultra-high pressure and intense shear forces are required for the effective control - at room temperature - of enzymes and spores… (Ultra Shear Technology, or UST) 34