PhytoCentric Solutions LLC
Tucson, Arizona · Technology licensed from the University of Arizona
Clean label freshness for real food.
PhytoCentric Solutions uses a plant-based antimicrobial system, licensed from the University of Arizona, to help minimally processed refrigerated foods stay fresh longer. Our first product: sweet and savory strawberry coulis for foodservice.
Why PhytoCentric
Plant-based freshness
A plant antimicrobial and antioxidant system helps refrigerated foods stay fresh, without leaning on synthetic preservatives.
Fewer trade-offs
Reduced need for the usual fixes: extra acid, sugar, salt, fat, or high temperatures that cost flavor and nutrition.
Protected and science backed
Exclusive license to two issued U.S. patents from the University of Arizona, backed by food safety and shelf-life expertise.
The freshness trade-off
Shoppers want simpler food. In a 2025 Numerator survey, 68% of U.S. consumers said they prefer raw or minimally processed foods, and 42% prefer all natural ingredients.
But when food makers remove synthetic preservatives, they usually add acid, sugar, salt, or fat, or cook the product harder. Each fix costs fresh taste or nutrition. PhytoCentric's plant-based system is built to close that gap.
Source: Numerator, Consumer Trends in Clean Living survey, fielded April 2025, n=5,291 U.S. consumers (press release Aug 14, 2025).
Building refrigerated products with cleaner labels?
We work with foodservice operators, food manufacturers, and ingredient partners. Let's talk.
Contact usAbout
Our mission
We help food makers produce refrigerated, ready-to-eat, minimally processed foods that stay fresh longer, using plant-derived antimicrobial systems instead of heavier processing or synthetic chemicals.
Our story
PhytoCentric Solutions LLC is based in Tucson, Arizona, and was created to bring food science and food safety research from the University of Arizona to market. Our founders work in food science, food microbiology, food safety, and nutrition, and the company's technology comes from that research.
We started with a clear question from food makers: how do you keep minimally processed food fresh in the fridge without adding sugar, salt, fat, acid, or heat? Through NSF I-Corps and more than 150 customer discovery conversations, we chose a focused first product, strawberry coulis for foodservice, and we are building from there.
Rooted at the University of Arizona
Our technology is licensed from the University of Arizona through Tech Launch Arizona, the university's commercialization office. PCS is supported by the Tech Launch Arizona Incubator and collaborates with the UA College of Agriculture, Life & Environmental Sciences (CALES).
Technology
What our technology does
Fresh, minimally processed foods spoil fast in the refrigerator. Our system uses compounds that come from plants, such as essential oils, plant extracts, and spices, to help slow the growth of spoilage microbes and protect color and quality.
The system is not a single additive. We pair it with product-specific process and shelf-life design, so each food is formulated and tested in its own recipe.
Formulate
Match the plant system to the food.
Validate
Microbiology, safety, shelf-life, and sensory testing in comparison to untreated controls.
Review
Process and labeling review, led by our Co-Founder and Food Process Authority.
Scale
Move from pilot batches to commercial production with partners.
Early shelf-life results are promising. On whole berries, treated fruit kept its color and integrity compared to mold growth and discoloration of untreated berries, and preliminary studies on our coulis also showed extended shelf-life. Formal shelf-life validation of the coulis is the next milestone.
Our products are convenient, ready-to-eat, minimally processed foods.
Protected by issued U.S. patents
PhytoCentric Solutions holds an exclusive license from the University of Arizona to two issued U.S. patents:
- U.S. Patent 11,191,275, "Plant Antimicrobial Compositions Including an Emulsifier and/or Ozone and Methods of Use" (issued December 7, 2021)
- U.S. Patent 12,239,134, "Plant Antimicrobial Compositions Including an Emulsifier and/or Ozone and Methods of Use" (issued March 4, 2025)
Along with the patents, our edge is know-how: food matrix validation data and formulation and process expertise.
Products
Our first product: strawberry coulis
A refrigerated, fruit first strawberry coulis: strawberries are the first ingredient, it is lightly cooked, and it is designed to be made without synthetic preservatives or dyes. We sell business to business, to foodservice operators and food manufacturers.
Why strawberry: it is the most common fruit on U.S. restaurant dessert menus, appearing on 24.4% of them, and it was the #1 yogurt flavor in new product launches worldwide in 2024.
Sources: USDA NASS 2024; NRA 2025; Datassential via Mondelēz; Innova via Glanbia; Packaged Facts via Freedonia (May 2024); WebstaurantStore (Oct 2026); Cognitive, Mordor (fruit purée, context). Dessert menus (Mondelēz) · Yogurt flavors (Glanbia)
Sweet coulis
For desserts, yogurt, breakfast, toppings, dips, beverages, puddings, and ice cream.
Savory coulis
For glazes, dips, chips, tacos, spreads, salad dressings, and cheese and charcuterie boards.
Strawberry base as an ingredient
For other brands' yogurts, beverages, snacks, dressings, sauces, dips, and foodservice dishes.
Status: in development. Pilot sweet and savory coulis have been developed, early shelf-life results are encouraging, and informal tastings at the University of Arizona were well received. Formal shelf-life validation is next. We plan to start with farmers markets and restaurants in Tucson and Phoenix.
Our second product: meat and plant-based meat
Next, we are applying the same plant-based system to refrigerated meat and plant-based meat products, helping them stay fresh longer with cleaner labels.
One platform, many foods
Strawberry is our starting point. The same approach, a plant-based system plus product-specific validation, can extend to other fruits, meat and plant-based meat, and, over time, other refrigerated foods. We offer finished products, ingredient supply, formulation and shelf-life projects, and technology licensing.
Talk to us about a productThe Opportunity
What factories make is what people eat
Highly processed foods make up 66% of the calories that U.S. children and teens eat, while minimally processed foods make up just 28%, according to the Scientific Foundation for the Dietary Guidelines for Americans, 2025–2030 (Figure 1.3, below). What food manufacturers make at scale is, in large part, what ends up on the plate. Change what gets made, and you change what people eat.
The gap between wanting to eat well and doing it
People want food that is convenient, healthy, appealing, good for them, and in the right portion. That food is hard to find. Fresh, minimally processed foods spoil fast, and the usual fixes, more sugar, salt, fat, or acid, or heavier cooking, cost taste and nutrition. You could call it a nutrition implementation gap: people know what they want to eat, but the food system makes it hard to deliver.
Who wants this food
Our core customer is the everyday consumer looking for convenient, appealing, healthy food in sensible portions. In an April 2025 Numerator survey of U.S. consumers, 68% said they prefer to consume raw or minimally processed foods, and 42% said they look for all-natural ingredients on food labels.
Source: Numerator, Consumer Trends in Clean Living survey, April 2025, n=5,291 U.S. consumers (press release Aug 14, 2025). Read the release
Three growth segments sharpen the need
People taking GLP-1 medications
12% of U.S. adults said they were currently taking a GLP-1 drug (such as Ozempic or Wegovy) in late 2025, up 6 points from May 2024. In households with a GLP-1 user, grocery spending fell 5.3% in the first six months. The biggest drops were in calorie dense, processed foods, while yogurt and fresh fruit were among the few categories that grew. When people eat less, every portion has to be appealing and worth eating.
Older adults
64.6 million Americans were 65 or older in July 2025, up 16.2% since 2020. Census projections show older adults outnumbering children by about 2029. Many want real food: appealing, minimally processed, and in smaller portions. We serve them as a premium product, through foodservice at upscale senior living communities and the restaurants and cafés they choose.
Children, through their parents
Highly processed foods make up 66% of the calories children and teens ages 1 to 18 eat (Dietary Guidelines Scientific Foundation, 2026). Parents who want something better will pay more for clean, real fruit snacks in portions that fit a lunchbox or a bag. A 2 oz cup of our sweet coulis holds about 1/4 cup of strawberries. We serve this segment as a premium product: parents shopping for lunchboxes and on-the-go snacks, premium childcare centers and private schools, and upscale cafés with kids' menus.
Sources: GLP-1 use, KFF Health Tracking Poll (fielded Oct 27–Nov 2, 2025; n=1,350 U.S. adults); KFF poll
Grocery spending: Hristakeva, Liaukonytė & Feler, Journal of Marketing Research (2026), Numerator household panel (Cornell/Numerator); Cornell summary · Journal article
Older adults: U.S. Census Bureau Vintage 2025 Population Estimates (June 25, 2026) and 2023 National Population Projections (middle series); Census estimates · Census projections
Children: HHS/USDA, The Scientific Foundation for the Dietary Guidelines for Americans, 2025–2030 (Jan 2026), Figure 1.3, youth ages 1–18; View the report
Strawberry amount: USDA FoodData Central, strawberries, raw (SR Legacy FDC ID 167762), 1 cup pureed = 232 g; a 2 oz (57 g) cup at about 92% strawberry is about 52 g, or about 1/4 cup. USDA FoodData Central
Everyday consumers, GLP-1 users, older adults, and parents buying for their children all want the same thing: small, portion controlled real food that stays fresh. That is what the PhytoCentric platform is built to enable.
Market context only. PhytoCentric Solutions products are not intended to treat or prevent any health condition.
Strawberry coulis is the start, not the limit
We start with strawberry coulis because it is the easiest and fastest path to market. The same plant-based system, paired with product-specific validation, applies across refrigerated foods.
Strawberry coulis
First: sweet and savory coulis for farmers markets and foodservice, our fastest route to market.
Meat and plant-based meat
Second: refrigerated meat and plant-based meat products.
More ready-to-eat foods
Next: other produce and ready-to-eat foods.
Ingredients and licensing
Ingredient supply and technology licensing to food manufacturers.
Why PhytoCentric can win
- Issued U.S. patents: an exclusive license from the University of Arizona to U.S. Patents 11,191,275 and 12,239,134.
- Built-in process and nutrition expertise: our CSO and Co-Founder is a food scientist and Food Process Authority, and our CEO and Co-Founder brings training and experience in food microbiology and dietetics, so process, labeling, and nutrition review are part of every product.
- Validation data that compounds: each product we test adds food matrix data that the next product builds on.
- A University of Arizona research base: two decades of published food safety research on plant-based antimicrobials (see Publications).
Team
Leadership
Dr. Bibiana Law, PhD, MBA
Chief Executive Officer & Co-Founder
Food microbiology and nutrition/dietetics scientist at the University of Arizona; inventor. Leads product translation, customer discovery and commercialization.
Dr. Sadhana Ravishankar, PhD
Chief Scientific Officer & Co-Founder
Professor of food science and food microbiology, University of Arizona; inventor. Food safety, shelf-life, process validation, antimicrobial interventions; Food Process Authority.
Dr. David Kent, PhD, JD
Chief Operating Officer
Startup strategy, legal and commercialization support for PCS. JD focused on patent law.
Marie Wesselhoft
Business Advisor
Advises PCS on commercialization, customer discovery and strategic partnerships.
Advisors and support
- Tech Launch Arizona Incubator: IP, licensing, and mentoring.
- University of Arizona CALES Corporate Relations: industry partnerships.
Publications
Selected publications
Selected peer-reviewed research from our team on plant-based antimicrobials, food safety, and shelf-life of fresh and minimally processed foods.
- Arellano, S., Zhu, L., Dev Kumar, G., Law, B., Friedman, M., & Ravishankar, S. 2022. Essential Oil Microemulsions Inactivate Antibiotic-Resistant Bacteria on Iceberg Lettuce during 28-Day Storage at 4 °C. Molecules 27(19):6699. DOI: 10.3390/molecules27196699
- Zhu, L., Wei, Q., Porchas, M., Brierley, P., Friedman, M., Crosby, K., Patil, B., & Ravishankar, S. 2022. Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States. Food Microbiology 101:103876. DOI: 10.1016/j.fm.2021.103876
- Arellano, S., Law, B., Friedman, M., & Ravishankar, S. 2021. Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C. Food Control 130:108209. DOI: 10.1016/j.foodcont.2021.108209
- Reyna-Granados, J. R., Joens, L. A., Law, B., Friedman, M., & Ravishankar, S. 2021. Antimicrobial Effects of Plant Compounds against Virulent Escherichia coli O157:H7 Strains Containing Shiga Toxin Genes in Laboratory Media and on Romaine Lettuce and Spinach. Food and Nutrition Sciences 12(4):392–405. DOI: 10.4236/fns.2021.124030
- Joshi, K., Sparks, P., Friedman, M., Olsen, C., McHugh, T., & Ravishankar, S. 2021. Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags. Food and Nutrition Sciences 12(2):176–193. DOI: 10.4236/fns.2021.122015
- Chen, C. H., Marchello, J., Friedman, M., & Ravishankar, S. 2021. Plant Extracts and Essential Oils at Concentrations Acceptable to a Sensory Panel Inactivate Salmonella Typhimurium DT104 in Ground Pork. Food and Nutrition Sciences 12(2):162–175. DOI: 10.4236/fns.2021.122014
- Zhu, L., Olsen, C., McHugh, T., Friedman, M., Levin, C., Jaroni, D., & Ravishankar, S. 2020. Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags. Journal of Food Safety 40(2):e12758. DOI: 10.1111/jfs.12758
- Dev Kumar, G., & Ravishankar, S. 2019. Ozonized water with plant antimicrobials: An effective method to inactivate Salmonella enterica on iceberg lettuce in the produce wash water. Environmental Research 171:213–217. DOI: 10.1016/j.envres.2018.11.023
- Gilling, D. H., Ravishankar, S., & Bright, K. R. 2019. Antimicrobial efficacy of plant essential oils and extracts against Escherichia coli. Journal of Environmental Science and Health, Part A 54(7):608–616. DOI: 10.1080/10934529.2019.1574153
- Joshi, K., Sparks, P., Friedman, M., & Ravishankar, S. 2016. Impact of Plant-Based Antimicrobial Washes on Sensory Properties of Organic Leafy Greens. Food and Nutrition Sciences 7(10):906–919. DOI: 10.4236/fns.2016.710090
- Rada, X., Todd-Searle, J., Friedman, M., Patel, J., Jaroni, D., & Ravishankar, S. 2016. Combining essential oils and olive extract for control of multi-drug resistant Salmonella enterica on organic leafy greens. SDRP Journal of Food Science & Technology 1(2):1–9 (DOI: 10.25177/JFST.1.2.2). Full text (archived publisher PDF)
- Denton, J. J., Ravishankar, S., Friedman, M., & Jaroni, D. 2015. Efficacy of plant-derived compounds against Escherichia coli O157:H7 during flume-washing and storage of organic leafy greens. Journal of Food Processing and Preservation 39(6):2728–2737. DOI: 10.1111/jfpp.12523
- Zhu, L., Olsen, C., McHugh, T., Friedman, M., Jaroni, D., & Ravishankar, S. 2014. Apple, Carrot, and Hibiscus Edible Films Containing the Plant Antimicrobials Carvacrol and Cinnamaldehyde Inactivate Salmonella Newport on Organic Leafy Greens in Sealed Plastic Bags. Journal of Food Science 79(1):M61–M66. DOI: 10.1111/1750-3841.12318
- Buddhini, P. K., Jones, J. N., Ravishankar, S., & Jaroni, D. 2014. Evaluating the Efficacy of Olive, Apple and Grape Seed Extracts in Reducing Escherichia coli O157:H7 Contamination on Organic Leafy Greens during the Wash Process. International Journal of Food Science, Nutrition and Dietetics 3(10):164–170. DOI: 10.19070/2326-3350-1400031
- Todd, J. L., Friedman, M., Patel, J., Jaroni, D., & Ravishankar, S. 2013. The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens. International Journal of Food Microbiology 166(1):193–199. DOI: 10.1016/j.ijfoodmicro.2013.06.021
- Chen, C., Ravishankar, S., Marchello, J., & Friedman, M. 2013. Antimicrobial Activity of Plant Compounds against Salmonella Typhimurium DT104 in Ground Pork and the Influence of Heat and Storage on the Antimicrobial Activity. Journal of Food Protection 76(7):1264–1269. DOI: 10.4315/0362-028x.jfp-12-493
- Moore-Neibel, K., Gerber, C., Patel, J., Friedman, M., Jaroni, D., & Ravishankar, S. 2013. Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella enterica on organic leafy greens at varying exposure times and storage temperatures. Food Microbiology 34(1):123–129. DOI: 10.1016/j.fm.2012.12.001
- Rounds, L., Havens, C. M., Feinstein, Y., Friedman, M., & Ravishankar, S. 2013. Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil. Meat Science 94(4):461–467. DOI: 10.1016/j.meatsci.2013.03.010
- Ravishankar, S., Jaroni, D., Zhu, L., Olsen, C., McHugh, T., & Friedman, M. 2012. Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing carvacrol and cinnamaldehyde. Journal of Food Science 77(7):M377–M382. DOI: 10.1111/j.1750-3841.2012.02751.x
- Moore-Neibel, K., Gerber, C., Patel, J., Friedman, M., & Ravishankar, S. 2012. Antimicrobial activity of lemongrass oil against Salmonella enterica on organic leafy greens. Journal of Applied Microbiology 112(3):485–492. DOI: 10.1111/j.1365-2672.2011.05222.x
- Rounds, L., Havens, C. M., Feinstein, Y., Friedman, M., & Ravishankar, S. 2012. Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties. Journal of Agricultural and Food Chemistry 60(14):3792–3799. DOI: 10.1021/jf204062p
- Moore, K., Patel, J., Jaroni, D., Friedman, M., & Ravishankar, S. 2011. Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens. Journal of Food Protection 74(10):1676–1683. DOI: 10.4315/0362-028x.jfp-11-174
- Mild, R., Joens, L. A., Friedman, M., Olsen, C. W., McHugh, T. H., Law, B., & Ravishankar, S. 2011. Antimicrobial Edible Apple Films Inactivate Antibiotic Resistant and Susceptible Campylobacter jejuni Strains on Chicken Breast. Journal of Food Science 76(3):M163–M168. DOI: 10.1111/j.1750-3841.2011.02065.x
- Ravishankar, S., Zhu, L., Reyna-Granados, J., Law, B., Joens, L., & Friedman, M. 2010. Carvacrol and Cinnamaldehyde Inactivate Antibiotic-Resistant Salmonella enterica in Buffer and on Celery and Oysters. Journal of Food Protection 73(2):234–240. DOI: 10.4315/0362-028x-73.2.234
- Ravishankar, S., Zhu, L., Olsen, C. W., McHugh, T. H., & Friedman, M. 2009. Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products. Journal of Food Science 74(8):M440–M445. DOI: 10.1111/j.1750-3841.2009.01320.x
- Friedman, M., Zhu, L., Feinstein, Y., & Ravishankar, S. 2009. Carvacrol Facilitates Heat-Induced Inactivation of Escherichia coli O157:H7 and Inhibits Formation of Heterocyclic Amines in Grilled Ground Beef Patties. Journal of Agricultural and Food Chemistry 57(5):1848–1853. DOI: 10.1021/jf8022657
- Ravishankar, S., Zhu, L., Law, B., Joens, L., & Friedman, M. 2008. Plant-Derived Compounds Inactivate Antibiotic-Resistant Campylobacter jejuni Strains. Journal of Food Protection 71(6):1145–1149. DOI: 10.4315/0362-028x-71.6.1145
See the full publication list on the Ravishankar Lab website
Contact
Get in touch
Foodservice operators, food manufacturers, ingredient partners, and investors: we'd like to hear from you.
For investors and partners
We're happy to share more about our technology, validation plan, and roadmap. Please reach out by email to our team members or use the form, and we'll follow up to set up a conversation.