SurePure, the genius developers of the patented Tubulator, turbid liquid photopurification technology (using UV-C light), which surpasses existing heat-based or chemical-based processes for purifying microbiologically sensitive liquids in terms of both efficacy and energy-consumption (a powerhouse for food-grade applications that is also applicable to processing brines, sugar-syrup solutions and water), announced signature of a key sales agreement with a leading global specialty provider of plant-based natural ingredients.
SURP even demoed their UV technology to baseline its efficacy for markets in conjunction with the announcement, validating that this low-maintenance, non-fouling technology, which offers significant energy and overall process savings, delivers a significant reduction (Log 4) of moulds and yeasts in phycocyanine-rich Spirulina extract and all without modifying the intrinsic properties of the extract, including coloring. Undamaged molecules are key for healthy cellular building blocks, and as it becomes more and more apparent that we literally are what we eat, the importance of such technology as a greener, less damaging means of purification is now coming into stark contrast with extant methodologies that are widely used across multiple food and health product industries.
The benefits of the Tubulator technology for this latest client cannot be overstated as it really helps preserve the chief aspect of the extract products desired, namely their ability to add a natural color, while also doing superb job of purification. Today’s announcement follows fast on the heels of a whole array of such agreements during this last year with producers ranging from dairy and liquid eggs, to wine. In each case SURP’s technology was selected for a variety of factors, from its ability to purify the product, to helping extend shelf life.
Most recently in December, SURP’s technology was employed by Neil Patterson Wines to offer its clientele a premium selection of no sulphite added wines, including younger and older types, which have subsequently been made available at specialty wine merchants and in select restaurants. In November, SURP landed a multi-year royalty agreement cementing a breakthrough commercial application of the technology with the first and largest liquid egg company, IPAY, who is using the technology for all its whole egg, egg white, and egg yolk products.
Earlier in August SURP did another wine deal, this time with world-renown producer and exporter of high quality bag-in-box wines, Namaqua Wines, providing them with a cost-effective processing vector that also delimits the growing industry problem arising from preservative-resistant Zygosaccharomyces yeast (also providing SURP their initial entry point into the massive bulk wine market). Back in July of 2013 the company kicked off the initial deal in this recent spate of deals when they secured compliance with the Indian Food Safety regulatory body, which approved Tubulator as an alternative to thermal pasteurization for milk and dairy, something which has tipped off a proliferation bonanza for the company in India’s fluid milk market.
CEO of SURP, Guy Kebble, threw a spotlight on the trial work results cited in today’s announcement and reminded investors that this deal with a major food, nutraceuticals, pharmaceuticals, and cosmetics manufacturer having had such good results and product feedback this early on, spelled big things for the company’s technological proliferation across the associated industries. This innovative, proprietary photosterilization technology has immense potential for having a transformative impact on both the cost and benefit sides of the equation and markets should keep an eye on SURP for more deals in the near future regarding adoption of the Tubulator technology.
Learn more about SurePure, Inc. at www.SurePureInc.com
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