Cellysis: Fresh produce shelf-life extending technology - $500k investment opportunity
- Global agrichemical companies, life sciences and agtech companies interested in commercialising fresh produce shelf-life enhancing technology
- Engineering and manufacturing companies interested in joint venture partnership to scale production of commercial plant
- Fresh food producers and vertically integrated businesses seeking technology to extend shelf life of fresh produce.
Food safety incidents and food wastage cause consumer distress and death, cost health systems, fresh food producers and processors in disrupted supply chains, market access issues and waste of produce.
Extending the shelf-life of perishable goods post-harvest, presents a significant opportunity to reduce wastage and access additional fresh and processed food markets.
Cellysis has patented an interventionary microbial reduction technology that has demonstrated a microbial shelf-life extension of tomatoes and blueberries from 12 and 14 days out to 60 days. Tomatoes will require treatment with 1-MCP to align the ripening process closer to the microbial shelf-life extension. Strawberries are on track for a 100% shelf-life increase, all at pilot plant level. When retail level shelf-life ends due to natural ripening processes or desiccation tomatoes and blueberries are suitable for up-processing into other food products.
Cellysis is seeking $500k investment from a corporate life science company to support commercialisation of the technology for its’ first commercial Victorian scaleup. Cellysis is open to a joint venture partnership with a engineering company capable of scaling production globally. Also interested in engagement with vertically integrated food companies, interested in implementing novel technology capable of shelf-life extension of many fresh produce categories.
Cellysis has validated a pilot plant with a commercial fresh produce company. Investment
will be used to optimise the commercial process and gather all the install and operational data required for an efficient global roll out. The existing trial partner and first customer will support Cellysis in allowing external access to other potential customers and has potential for multiiple additional installations in existing and new pack sheds.
Founder of Cellysis is the original inventor of Vapor (true gas) Phase Food Safety and has recently lodged a provisional patent for its’ commercial application.
IP consists of methods of mixing various normally immiscible liquid food grade biocides as gases, their surface concentrations on foods, process control using the latter and novel equipment to apply, control and contain the gaseous vapors.
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Major items of fresh produce and a diverse range of processed and some primal meats have been researched at bench level and are pilot plant ready for subsequent commercialisation.
Benefits for users range from:
- increased food safety
- increased purity of food grade biocides
- longer shelf-life
- waste reduction
- cost effective to purchase and operate
- simple to retrofit plant
- efficiency increases in production planning
- process sanitation
- more options for packaging
- reduced packaging technology costs
- cheaper tamper evidence
- storage in high humidity packaging
- less product defect $ penalties from retailers
- export potential
- replace water sanitation plants, reductions in water usage
- less inspection time at retail level.
Some countries (NZ and Japan) have banned all post-harvest fungicides, Cellysis uses permitted food grade biocides which can replace these banned fungicides. Technology is a new field of food science with sound IP protection potential owned exclusively by Cellysis.
Potential other applications:
Provisional patent discloses method to treat non-perishable food surfaces to increase food safety. Dedicated plant sanitation. Potential method to surface sanitise in the EU which generally restricts any post-harvest application of traditional biocides. pH control of waste waters. Microbial reduction of moisture effected grains.
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