OSU Forms Food Industry Consortium to Advance Commercialization of Ultra-Shear Technology

Researchers at The Ohio State University’s (OSU) College of Food, Agricultural, and Environmental Sciences (CFAES) have created a university-industry consortium to further the development of and provide access to the licensing of a new, innovative manufacturing technology that preserves foods and beverages using wholesome, recognizable ingredients; no artificial preservatives; and reduced heat.

Called 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. 

“Healthier beverage options that health-conscious consumers want that aren’t preserved using chemical additives and preservatives with names they can’t pronounce,” said OSU Professor V.M. “Bala” Balasubramaniam, 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 foods. The team’s UST research is funded through a four-year, $891,000 Agriculture and Food Research Initiative-Advanced Food Manufacturing Program grant from the USDA’s National
Institute of Food and Agriculture. For more information, read the OSU CFAES article.