- Zacks Small-Cap Research Report ups fair market value of PBIO stock by $2 per share
- Collaborative development project focused on liquid food preservation without chemical additives, extended shelf-life at room temperature and greater safety based upon PBIO’s patented Ultra Shear Technology (“UST”), as announced by Ohio State University and PBIO
- Unique UST pressure processing technology platform can be applied across many lucrative industries in addition to food, including pharmaceutical, nutraceutical, industrial lubricants, paint and cosmetic sectors
- Non-thermal processing market estimated at $818.6 million in 2017, projected to reach $1.22 billion by 2022 at a CAGR of 8.4 percent from 2017
- Widening applicability of high pressure processing equipment and government grants toward development of shelf-stable food technologies a major factor in growth of food and beverage processing industry
Pressure BioSciences Inc. (OTCQB: PBIO), a leader in the development and sale of broadly enabling, pressure-based technology and products in the worldwide life sciences industry, is forecast to grow at a compound annual growth rate (CAGR) of 76 percent in the next five fiscal years from 2018 to 2022, according to a Zacks Research Report issued on July 26, 2018 (http://nnw.fm/F3GhM). In the Zacks Small-Cap Research Report, the company’s fair value for PBIO shares is raised to $12/share from a previous $10/share. Zacks’ optimism regarding Pressure BioSciences is tied to a number of recent achievements and collaborative research programs, expansion of the company’s sales and marketing capabilities and a newly established multinational co-marketing partner, ISS Inc.
Pressure BioSciences is a Massachusetts-based company that manufactures high-pressure-based equipment and laboratory instrumentation for the life sciences industry. Its patented Ultra Sheer Technology (“UST”) offers the potential to produce highly stable, clean and cost-effective nanoemulsions that facilitate the production of food products with enhanced shelf lives and without the need for chemicals or preservatives, as the company noted in a recent article (http://nnw.fm/U0P5r). The company believes that its UST technology platform can be applied across a multitude of industries seeking to satisfy consumer demand for chemical- and preservative-free food products that have longer shelf-life, greater safety and do not require refrigeration until opened.
As the Zacks report points out, PBIO and its patented high pressure, ultra-shear technology could potentially be used by liquid food and beverage makers to offer healthier drinks and juices by reducing heat exposure in the preservation process. Introducing a combined application of elevated pressure, intense shear forces and controlled times and temperatures – without exposing liquid foods and beverages to taste-destroying levels of heat – means that foods such as milk, other dairy products and juices could be packaged and preserved for transportation and longer-term storage without the need for refrigeration.
Researchers at Ohio State University, along with their PBIO collaborators, recently announced the U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded a four-year, $891,000 grant to the university to develop a new manufacturing technology to preserve liquid food and beverages based on PBIO’s ultra-shear technology (http://nnw.fm/I3u4a). Ohio State has granted PBIO a $318,000 sub-contract to build a working benchtop instrument and a pilot plant floor model UST machine. PBIO has already begun work on this project.
The primary goal of the program is to develop and make available for commercialization a continuous-flow manufacturing technology that will prepare liquid foods and beverages with a preservation process that not only retains nutritional qualities but delivers room temperature shelf stability without requiring refrigeration or chemical additives. UST offers the potential to satisfy this long sought-after demand by food processors while meeting consumer expectations for tasty, safe and shelf-stable liquid foods and beverages, as PBIO stated in a July 19 news release (http://nnw.fm/f9ZUb).
“The ultimate goal of this collaborative project is for consumers to benefit from the increased availability of wholesome, healthy, better-tasting, shelf-stable, clean label liquid food and beverage options,” Richard T. Schumacher, president and CEO of PBIO, said in the news release. “Imagine liquid foods like milk shipped and stored at room temperature for extended periods of time post-processing, while retaining superior nutritional and taste qualities. The advantages and cost-savings to the consumer and dairy industry could be game-changing. The advantages and cost savings to schools, the military, disaster relief agencies, and other such groups could be equally significant. This technology development is very exciting, and potentially very rewarding, for all stakeholders in PBI.”
For more information, visit the company’s website at www.PressureBioSciences.com
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