The new method will allow beverage companies to manufacture healthier beverages by reducing The new method will allow beverage companies to manufacture healthier beverages by reducing thermal exposure.
Researchers at The Ohio State University College of Food, Agricultural & Environmental Sciences (CFAES) are seeking to remedy that issue.
A team of CFAES scientists has been awarded a four-year, $891,000 grant from the U.S. Department of Agriculture’s National Institute of Food & Agriculture (NIFA) to develop an innovative manufacturing technology that will preserve foods and beverages using wholesome, recognizable ingredients, no artificial preservatives and reduced use of heat, all thanks to a type of high-pressure-based shear technology.
Called Ultra-Shear Technology (UST), this new method will allow beverage companies to manufacture healthier beverages by reducing thermal exposure through the combined application of elevated pressure, shear and controlled times and temperatures.
With a projected global population of 9.1 billion people by 2050, meeting the growing demand for beverages and other foods with substantiated health benefits and consumer-desired quality attributes is a major challenge, he said.
Known internationally for his research on high-pressure and other types of non-thermal processing — or safely processing food using significantly less heat — Balasubramaniam holds joint appointments in the CFAES departments of food science and technology and food, agricultural and biological engineering.
The team will collaborate with scientists and engineers at Pressure BioSciences Inc., a Massachusetts company that manufactures high-pressure-based equipment and laboratory instrumentation for the life science industry.