Developing markets, such as Asia Pacific and Latin America, show an increased demand for juice products. In developed regions, the traditional juice market growth has slowed, but demand for cold-pressed or luxury juices is taking off.
The rapid decompression of carbon dioxide from a pressure of 500lbs/in2 to ambient pressure. This is milder and lower pressure than HPP. Current limitations are low solubility in strong polar substances and poor selectively of some solutes.
Biologically active peptides that inhibit the growth of spoilage or pathogenic bacteria. Current limitations with the range of bacteria they can inhibit.
Uses hydrostatic pressures to inactivate micro-organisms with minimal heating. Current limitations are high capital costs and low throughput.
Pulsed white light inactivates vegetative cells and spores on the surfaces of foods. Current limitations are in fluid foods where the micro-organisms are located far from the UV source and don’t receive photon contact because the fluid layer absorbs it.
High Voltage pulses reduce micro-organisms. PEF is limited to the types and viscosity of foods. Liquid foods with small particles and the presence of bubbles diminish efficacy.
Ozone (O3) applied to food is highly reactive and causes deactivation of micro-organisms. Current limitations are significant loss of color pigment, and high oxidization potential that degrades organic compounds.
Enzymes are purified from microbial cells then added to foods. Current limitations are the cost of the enzymes, and in some products they must be inactivated or removed after processing.
Solutions that focus on high-throughput. Commercial sized DPCD equipment with continuous operations is desired.
New bacteriocins and antimicrobial ingredients that are considered GRAS and can reduce micro-organism load and be accepted by consumers.
Invention solutions that allow for continuous, high volume HPP rather than batch or semi-continuous as well as those that combining HPP with other technologies (DPCD, Ultrasound, PEF or PL or UV).
Technologies that thin or aerosolize the liquid to the extent that light can penetrate all the liquid or solutions that incorporate light during pre or post processing to augment pasteurization.
Solutions that resolve current limitations and include applications for liquid foods and those with small particles. Inventions for continuous, large capacity PEF equipment are desired.
Because this technology has a tendency to destroy juices, it can’t be used during the processing stage. However during pre-processing, it has little effect on whole fruits and vegetables while reducing micro-organisms. Solutions that improve or integrate this with other technologies would be considered.
New enzymes that are considered GRAS and can reduce micro-organism load and be accepted by consumers.
Professional isolation is not good for the inventor’s soul. I find collaborating with other Xinova members often leads to better ideas, in fact, some of my recruits have become co-authors on inventions I’ve subsequently sold to Xinova. For me, getting to focus on idea generation and leave the IP protection to someone else is a great opportunity to invent in realms I could not access otherwise. I credit more than half of my income and much of my success to Xinova. There’s no other company besides Xinova that buys ideas from independent innovators.
Dr. Shmuel Ur
Full-time Inventor and
CEO of Shmuel Ur Innovations Ltd.
Seeking high water recovery, low energy approaches in reverse osmosis water treatment and retrieval applications.
Seeking processes and methods for proteins derived from plants other than soy.
Seeking inventions to rapidly measure sugar content during food production and processing, particularly for solid foods.
Seeking software that will improve motorcyclists’ ability to manipulate their motorcycles in response to road hazards, increase their riding pleasure and dramatically reducing crashes.
Seeking microfluidic ejector chips, or microdispenser technology to disrupt the water quality sensor market.
Seeking inventions to measure carbohydrate availability and utilization rates in order to provide athletes necessary information to positively impact their performance during training and competition.
Seeking new food safety technologies that are non-destructive, accurate, rapid, and minimize sampling errors.
Seeking inventions that enable the reuse of evaporated water captured from dry snack manufacturing.
Seeking inventions that improve the ability of beverage producers to track beverage composition in-line during production.
Seeking technologies that enable the binding or agglomeration of food particles within a cereal bar or snack cluster.
Seeking inventions for a low cost snack preparation platform that can produce fast, ready-to-eat snacks for developing markets.
Seeking intelligent, two-way communication through innovated packaging devices and systems.
Seeking inventions to trace exported meat products that are tamper-proof, available to consumers, low cost, and able to provide a result to the consumer at the point of sale.
Seeking new inventions to ensure drinks remain safe, while reducing unnecessary water consumption during production and sanitation.
Seeking new artificial intelligence (AI) methods for maintaining or increasing user comfort, while increasing energy efficiency when compared to non-HEMS homes.
Seeking inventions to reduce the costs of purchasing and treating water for beverage production by creating a sustainable water source from the earth’s atmosphere.
Seeking inventions to enable the stacking of snack products for efficient packaging, transportation, and breakage reduction.
Seeking viable and commercial scale methods for the processing and conversion of bio-based composites.
Seeking in-line food processing sensors for select points in the processing of chips, extruded products, and carbonated beverages.
Seeking inventions that create new rigid packaging solutions formed from flexible materials.
Seeking inventions that enable rapid dewatering of fecal sludge.
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