Northern Irish Food Nutrition Company Develops Innovative Technology

Northern Irish company, Carritech Research plans to bring ColdBake, an innovative technology to the bakery industry - products are
cooked at 47 degrees or under, so no nutritional value is lost.

The company is aiming to raise finance through crowdfunding to
harness the new technology to deliver nutritional and health
products in a crispy biscuit.

The nutrition and preventative healthcare company is now in
discussions with potential partners about bringing its original
ColdBake technology to market.

The concept is that because the product is baked at less than 47
degrees, (in some cases as low as 40 degrees), a light, aerated,
crispy product is created, but it retains all the nutrients that
otherwise would have been destroyed in the baking process.

ColdBake is based on vacuum oven technology. It weighs and blends
powdered ingredients, adds and mixes liquid ingredients and water,
shapes the resulting moist powders or dough into granules or larger pieces, allows those pieces to 'condition', and expands and dries
the pieces in a vacuum oven.

Dr Richard Horton, Carritech managing director, says: "ColdBake is alower-temperature process based on vacuum expansion and drying that can produce foods able to carry heat-sensitive ingredients such as
vitamins and probiotics."

The patented ColdBake process has been in development for more than five years, and the Belfast business, based in the Northern Ireland Science Park, says it has now reached a critical point in its
commercialisation.

Horton adds: "We are currently involved in confidential dialogue
with a number of companies regarding product applications, including baked goods and pharmaceuticals."

ColdBake would require a manufacturer to make an investment in
vacuum oven kit, although Horton adds: "This would be no greater
than an alternative expansion or dehydration process such as
extrusion cooking."

As to the product's potential impact, Horton continues: "This could be potentially ground breaking for the bakery industry and could be a real way forward, as there is no need for fortifying afterwards, and the texture and flavour remains as good as it can be.

"There are fantastic opportunities across the bakery sector, and we're really excited about it."