A first in 160 years of food preservation
Same nutrition as day one. Same taste. Same texture.
No preservatives. No freezer. No compromise.
01 · The Problem
High-pressure processing is the most advanced method in commercial use. It inactivates bacteria — not their spores. Those survivors cap refrigerated shelf life at 50 to 100 days, and every prepared-food company in the world prices around it.
$380Bthrown out every year in America alone
Short-dated product is marked down or discarded. Shrink is a direct hit to operator margin.
Short shelf life forces tight, frequent runs and limits batch efficiency.
Limited shelf life caps how far and how wide a product can be distributed profitably.
Approaching code dates trigger promotional markdowns that erode realized price.
02 · The Breakthrough
In a single refrigerated step, TAPS™ inactivates bacteria and their spores — the step conventional HPP cannot complete. Curcumin-anchored bioactives, formulated into the recipe, carry through cooking and activate under roughly 6,000 atmospheres. The bioactives sensitize the spore. The pressure finishes it.
More than a year of refrigerated shelf life. No preservatives, no freezing, no thermal sterilization. Clean label intact.
Three paradigms in 160 years
03 · How It Works
Today: High-Pressure Processing alone
Kills bacteria, but not spores. Refrigerated shelf life of 50 to 100 days.
With TAPS™
Kills bacteria and spores. Refrigerated shelf life of one year and beyond.
TAPS™ is equipment-agnostic. No machine to sell, no plant to build, no line to retool — adoption is a formulation change and a validated protocol. The installed base is our go-to-market.
04 · How It Works
05 · Defensibility
A continuation-in-part extends coverage across food matrices. Designing around the method is difficult and legally risky.
The blend, the process windows, the protocols. None of it is published, and none of it is inferable from the patent alone.
Spore-safety work runs roughly $20,000 per product and is restricted to a few qualified facilities. Every category we validate raises the wall behind us.
For a Tyson, a Hormel, or a Nestlé, licensing is faster and cheaper than building around all three.
06 · The Market
The same science that holds a refrigerated meal holds seafood, raw protein, and beverages. Each new matrix is a validation exercise on existing IP, not a new invention.
07 · Competitive Landscape
Pasteurization (1865), thermal sterilization (1955), HPP (1990s), and now TAPS™: the fourth paradigm.
| Preservatives | Retort / canning | Freezing | Conventional HPP | TAPS™ | |
|---|---|---|---|---|---|
| Shelf life | Days to weeks | Years, ambient | Months, frozen | 50–100 days, refrigerated | 1 year+, refrigerated |
| Spores inactivated | No | Yes, by heat | No, dormant | No | Yes |
| Fresh quality retained | Reduced | No | Reduced on thaw | Yes | Yes |
| Clean label | No | Yes | Yes | Yes | Yes |
| Core limitation | Label and efficacy | Quality destroyed | Thaw quality, cost | Spores survive: ceiling | The fourth paradigm |
08 · Validation
Federal, third-party, and commercial evidence — across labs, the government, and the shelf.
Award FAIN 2507388. Peer-reviewed federal scientific validation of extended refrigerated shelf life.
Five-meal panel pathogen-negative at eight to thirteen months refrigerated.
500-day Tikka Masala study. Microbial counts below 10 CFU/g. The strongest single data point.
180-plus stores, three brands, KeHE / UNFI / C&S. ~$475K 2025 YTD across 100-plus SKUs.
One boundary, stated plainly: that evidence is under refrigerated cold chain. Full ambient validation is scoped and funded as the next milestone. We are not claiming shelf-stable today.
09 · Unit Economics
The processor owns the plant and the capital risk. TAPS™ owns the recurring economics: a fee on every pound of food processed, on infrastructure that already exists.
Adoption fee
per pound processed
TAPS™ cost to serve
per pound
Gross margin to TAPS™
per pound processed
Cost to serve = 12¢ formulation · 13¢ validation · 10¢ training · 10¢ infrastructure. Plus up to +10¢/lb in Year 3 license milestone step-ups.
They adopt because the operator math is immediate. Roughly $1,800 in annualized shrink savings per SKU per store, reaching $10–20M across a converted account footprint. We are not asking a processor to believe a story. We are asking them to run a number.
Annual revenue per licensee at steady-state throughput
Licensing partners across four food categories at maturity
Net revenue at maturity, at a ~40% gross margin to TAPS™
Licensing model only · additional verticals not included
Asset-light by design. Each licensee consumes only a fraction of one HPP vessel's annual capacity, so platform volume scales across licensees, not across TAPS™ capital. TAPS™ builds no factories. · Base-case unit economics. Full model with conservative, base, and upside cases in the data room.
10 · Financial Model
Mature-state anchor: roughly $100M net revenue at a 50% gross margin and a 44% EBITDA margin by Year 5.Projections, not results. Two numbers to track every quarter: licensees signed, and pounds treated.
| Metric ($M unless noted) | Y1 | Y2 | Y3 | Y4 | Y5 |
|---|---|---|---|---|---|
| Net revenue | 3.6 | 27.3 | 61.9 | 90.9 | 106.3 |
| Gross profit | 1.5 | 12.9 | 31.0 | 45.4 | 53.2 |
| Gross margin | 41% | 47% | 50% | 50% | 50% |
| EBITDA | (0.6) | 10.3 | 26.9 | 40.1 | 46.9 |
| Signed licensees | 7 | 20 | 32 | 40 | 40 |
Operating profit from Year 2
Up from 41% in Year 1
Revenue per licensee at scale
11 · Team
USAF (Ret.). Commanded NATO's Afghan Air Force program. Founder, Soulcial Kitchen (380,000-plus meals).
Inventor of record. NSF SBIR principal investigator. MBA, Ross School of Business.
Two decades scaling operators across technology, consumer, and industrial sectors.
Co-Founder & CEO, Fresh N Fast HPP Inc. Leads fundraising, go-to-market, and investor positioning for TAPS-enabled refrigerated foods.
30+ years in global hospitality operations and luxury-hotel openings. MBA (Cardiff); Executive MBA (Cornell-ESSEC, Paris).
Named co-inventor on the foundational TAPS™ patent family.
Leads R&D and matrix-extension formulation work.
PMP, ASQ. Owns model integrity and KPI instrumentation.
Advisor: Mike Rizkalla. Patent counsel: Cygnet IP Law. SRAB: in formation.
12 · The Ask
at $24,000,000 pre-money. 20.0% to the round.
Priority licensee position as the platform converts the RTE and seafood co-leads.
Ambient challenge initiated, confirmatory C. botulinum in the lighthouse pilot, SRAB stood up.
Inventor-to-company assignment executed; prosecution funded.
24-plus months to a Series A underwritten on signed licensees.
13 · Join the Round
That is not a better package. It is a different ceiling.
And it is already on the shelf.
NSF SBIR Phase I Awardee
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