Business
MicroSalt files New Patent to Improve Baked Goods
MicroSalt files New Patent to Improve Baked Goods.
About this update from Tekcapital Plc
[{"type":"text","content":"\n\n\nThis is a Reach announcement and the information contained is not considered to be material or to have a significant impact on management's expectations of the Company's performance. Reach is an investor communication service aimed at assisting listed and unlisted (including AIM quoted) companies to distribute non-regulatory news releases into the public domain. Information required to be notified under the AIM Rules for Companies, Market Abuse Regulation or other regulation would be disseminated as an RNS regulatory announcement and not on Reach.\n7 September 2023\nTekcapital Plc\n(\"Tekcapital\")\n \nMicroSalt® files New Patent to Improve Baked Goods\n \nTekcapital Plc (AIM: TEK) the UK intellectual property investment group focused on creating valuable products that can improve people's lives, is pleased to announce that its portfolio company Microsalt Ltd (\"Microsalt\") has filed a new patent application (# 63/580,590) entitled \"Compositions and methods for reduced leavening time and sodium content in doughs comprising micron-sized salt particles adhered to a carrier,\" to improve baked goods.\nHighlights:\n· MicroSalt has recently demonstrated the successful utilisation of its proprietary low-sodium technology with a new recipe for use in baked goods\n· There is significant global demand for reducing sodium in a wide variety of baked goods\n· MicroSalt believes its new low sodium recipe reduces both sodium content and baking time for baked goods, enabling an improved nutritional profile coupled with a more sustainable and cost-effective production process\nRick Guiney, CEO of MicroSalt®, commented:\n\"We are very excited about our new invention which we believe enables the production of baked goods quicker, less expensively, and with reduced sodium. The bread market is extremely compelling for us, with global volumes expected to reach 216.7bn kg by 2028[1]. Our ability to not only reduce sodium but to enable a more efficient production process could be a watershed moment in the fight against excess sodium consumption, and we have already seen a high level of interest from one of the world's largest food companies.\"\n \nMarket Size\nAccording to Statista the global bread market is estimated to be valued at US$0.5tn in 2023 and is expected...