- 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://ibn.fm/DuQR3).
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://ibn.fm/Pcr8i).
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://ibn.fm/4fSV6). 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://ibn.fm/gnzxT).
“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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