Wall Street Researcher



Ohio State Installs Ultra-Sheer Technologies

Shares Rise On News


These shares have bottomed recently on light volume. The 200 day M/A of $2.41 could be tested soon. Average daily volume is 30,000 shares for the same 200 day period .

A superior management team is driving these shares higher discovering new uses for their medical device – Ultra Shear Tech Platform

We feel that a BUYING OPPORTUNITY is now at hand . All serious investors must place these shares on their BUY LIST and watch carefully for an UPSIDE BREAKOUT

Investor Contact – Gary Zwetchkenbaum- Plum Tree Consulting LLC Cell :    516 – 455-7662 – EMAIL – gzplumtree@gmail.com  WATCH THIS MOST RECENT INVESTOR  VIDEO WITH PRESSURE BIOSCIENCE CEO RIC SCHUMACHER  


  Ohio State Installs, Commissions New Pilot-Scale Ultra Shear Technology Processing

  Equipment for Preparation of Higher Quality and Safer Liquid Foods and Beverages  

Columbus, Ohio, March 3, 2022 – Food processing companies looking for innovative new ways to preserve clean-label liquid food without artificial preservatives will soon have a new option to do so thanks to new technology being developed at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) in partnership with scientists and engineers at Pressure BioSciences, Inc. (OTCQB: PBIO), a Massachusetts-based company that manufactures high pressure-based equipment and laboratory instrumentation for the life sciences industry.

Researchers in the CFAES departments of Food Science and Technology as well as Food, Agricultural and Biological Engineering (FABE) have installed and commissioned a new, innovative manufacturing technology that preserves foods and beverages using wholesome, recognizable ingredients; no artificial preservatives; and reduced heat. And they will soon launch an outreach program to food and beverage companies to join the Food Industry Consortium to begin using the new technology.

Called BaroShear MAX ultra shear technology (UST), this new method of high-pressure-based shear technology 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.

The result?

“Healthier beverage options that health-conscious consumers want that aren’t preserved using chemical additives and preservatives with names they can’t pronounce,” said V.M. “Bala” Balasubramaniam, a CFAES professor of food engineering who is leading the project. His laboratory—with a multidisciplinary team of microbiologists, chemists, and nutritionists—investigates innovative food manufacturing technologies and then works with industry to implement them.

And it’s not just drinks that might soon be preserved in a much healthier way. UST can also be used by food manufacturers in the healthier processing of sauces, condiments, and other liquid foods, including nutritional drinks, ice cream mix, juices, and food emulsions, Balasubramaniam said.

“UST is a new processing tool that enables liquid food and beverage producers to meet the changing dietary desires of health-conscious consumers,” he said. “These consumers are interested in minimally processed liquid foods and beverages that not only quench thirst, but also satisfy their healthy lifestyle aspirations.”

UST also satisfies liquid food manufacturer interest in developing a continuous high-pressure processing method. That’s significant, considering that the batch high-pressure processing industry is now estimated to be a $15 billion a year market, Balasubramaniam said.

“We hope UST will have a similar impact on liquid beverages,” he said.

Known internationally for his research on high-pressure and other types of nonthermal processing, or safely processing food using significantly less heat, Balasubramaniam holds joint appointments in the CFAES departments of Food Science and Technology and FABE.

Other members of the CFAES research team include Ahmed Yousef, professor of food microbiology; Rafael Jimenez-Flores, the J.T. “Stubby” Parker Endowed Chair in Dairy Foods; and Christopher Simons, associate professor of sensory science.

The team’s UST research is funded through a four-year, $891,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

Edmund Ting, a recognized leader in high-pressure science, a USDA project co-investigator, and a senior vice president at the company, led the development of the laboratory scale and pilot plant equipment that CFAES researchers use in the research project. PBI installed the pilot-scale equipment at Ohio State’s Advanced Food Processing Technology Pilot Plant.

“The ability to modify products through UST-directed physical stress will create many new opportunities in the commercialization of liquid foods and beverages, as well as in such enormous markets as nutraceuticals, cosmetics, and pharmaceuticals,” Ting said. “UST not only can produce the highest quality nanoemulsions, but this innovative process can also help destroy bacteria and other pathogens, and reduce or eliminate the need for chemical additives, thus increasing food safety and quality.”

Both pasteurization and sterilization processing objectives can be realized by suitable choice initial process conditions, Balasubramaniam said.

“Mechanically, the food is subjected to high shear, reducing the size of the droplets so small that they stay in suspension, eliminating or reducing the need for additive stabilizers,” he said. “High pressure also promotes beneficial changes in viscosity for certain starch or protein products.”

Balasubramaniam and his colleagues now plan to work with a consortium of interested food processors on industrially relevant questions before scaling up the UST into industrial practice.

Food processors can learn more about UST through a pilot-scale system at Ohio State’s Center for Clean Food Process Technology Development. Consortium members will also have first rights to nonexclusively license all new applications for commercial utilization in their own products, worldwide.

“Access to UST through the consortium is expected to be particularly beneficial for food processors and entrepreneurs who otherwise have limited technical resources to evaluate such novel food manufacturing processes,” Ting said.

“Further, this will also facilitate the training of the next generation of workforce with knowledge on various advanced food manufacturing technology concepts,” Balasubramaniam said.

To learn more about the consortium, interested food processors can contact Balasubramaniam at 614-292-1732 or  balasubramaniam.1@osu.edu. Additionally, they can contact Ting at 253-347-0026 or eting@pressurebiosciences.com


A recent press release by Pressure BioSciences Inc. OTCQBPBIO announcing a development in its cannabidiol (CBD) research program seems to have given industry watchers an indication of the company’s future.


Pressure BioSciences, a player in the development and sale of broadly enabling, pressure-based systems with applications across multiple industries, including nutraceuticals, pharmaceuticals, and biotechnology, has set its sights on being a dominant force in many of these industries. A recent expansion drive appears to support this intention

A New CBD Manufacturing Technology?

Pressure BioSciences Inc. (PBI) revealed in a press release that hemp-derived CBD processed with its patented Ultra Shear Technology™ (UST™) platform produced high-quality, water-soluble nanoemulsions of CBD oil in water. The technology has now demonstrated visual and analytical stability 18 months after production and baseline testing.

From all indications, PBI feels that this revelation is welcome news and a game-changer for CBD and the rest of the cannabinoid industry. For some years now, a significant obstacle to CBD’s commercial advancement has been its insolubility in water and poor absorption (bioavailability) by the human body.

The World Health Organization (WHO) estimates that as little as 6% of CBD is absorbed via current oral delivery routes. Thus, most ingested CBD is wasted, passing through the body without being absorbed.

This impediment engendered interest in the development a truly water-soluble CBD to deliver efficient dosing, absorption, bioavailability and benefit from CBD products — foods, beverages,cosmetics, and therapeutics. PBI seems to have surmounted that problem.

For years, CBD oil has been studied for its potential ability to ease the symptoms of many health conditions — including neurological disorders. It is a widely popular therapeutic for the relief of anxiety, depression and PTSD, as well as chronic inflammatory and neuropathic pain.

CBD has been approved by the U.S. Food and Drug Administration (FDA) to control epileptic seizures in Lennox-Gastaut syndrome and Dravet syndrome.

Early research suggests that CBD reduces spasticity in multiple sclerosis and may lessen the severity of neurological symptoms associated with Alzheimer’s DiseaseParkinson’s disease and schizophrenia. CBD is under investigation as a palliative adjunctive therapy in cancer.

A Growth Opportunity For PBI?

Dr. Alexander V. Lazarev, chief science officer of PBI, explained that “nanoemulsions, liposomes and solid lipid nanoparticles present many exciting opportunities as pharmaceutical and nutraceutical delivery systems. The smaller the size of oil droplets or particles, the better the stability and bioavailability of these preparations.”

Commercial UST System

Droplet size is a key determinant of accurate dosing and absorption, and an exciting benefit of the UST technology platform.  According to Gary B. Smejkal, a senior research scientist at PBI, “the intense fluid shearing in UST progressively decreases oil droplet size with each cycle, making the method highly tunable.” The platform can produce CBD nanoemulsions of uniform 30 to 40 nm droplet sizes that are stable at room temperature for at least 18 months, Smejkal added.

Giving a forecast of the breakthrough technology, John B. Hollister, director of sales and marketing at PBI, revealed that it offers the potential to revolutionize the rapidly growing cannabis market in food, beverages, and therapeutics.

Hollister was optimistic that PBI’s historic stability milestone positions PBI for rapid customer adoption of the UST nanoemulsion system upon commercial release, planned for the second half of 2022.

To view a short video of PBI’s innovative UST platform for the preparation of CBD nanoemulsions, click here.

Neither PSN or WSR nor its owners, members, officers, directors, partners, consultants, nor anyone involved in the publication of this website, is a registered investment adviser or broker-dealer or associated person with a registered investment adviser or broker-dealer and none of the foregoing make any recommendation that the purchase or sale of securities of any company profiled in the PSN or WSR website is suitable or advisable for any person or that an investment or transaction in such securities will be profitable. The information contained in the PSN  or WSR website is not intended to be, and shall not constitute, an offer to sell nor the solicitation of any offer to buy any security. The information presented in the PSN  or WSR website is provided for informational purposes only and is not to be treated as advice or a recommendation to make any specific investment. Please consult with an independent investment adviser and qualified investment professional before making an investment decision. Writer charges PBIO a fee of $950 per month . All Reports are reviewed for accuracy and concur that any conclusions made are reasonable expectations. The term Buy List referring to a Watch List and not a recommendation to buy . Each individual has their own risk level and should know their risk level and act accordingly