Microsalt Share Discussion Threads

[btgman] 21/2/2024 07:30

Facts are major food companies are ordering Microsalt.

If you believe salt's major aim is to preserve food I suspect you must have been living on the moon.

6 years is a lifetime in the food industry, they have further significant patents in that last way way beyond 6 years. There are many brands where patents have ran out that sell billions.

If Microsalt captures just 1% of the sodium market this will be an absolute telephone number.

Such a low market cap at these levels, one RNS regards major food company and these will be multiples of current price.

AIMHO
GLA
BTG

[purchaseatthetop] 21/2/2024 06:04

No truant. It’s not low sodium salt. Its is micro sized salt particles so you get more surface area of salt for the same amount of salt. It means it has a saltier taste with less salt because it dissolves on the tongue quicker than larger particles.

However, there are some problems….

1) the food industry mostly does not use salt to make food taste nice. It is there to preserve the food. Size of particle is not important there.
2) the USP of Microsalt is that it is 100th of the size of normal salt size. But micro sized salt already exists. This Microsalt is smaller than microfine salts but only by a much smaller amount.
3) they have been trying to sell this tech since 2016 but nobody wanted it. The food mega companies have had a decade to jump in.
4) the patent runs out in 6 years so that’s game over.

So basically this looks like a final attempt to get some cash out of it.

[weatherman] 20/2/2024 21:45

I've not seen any financial projection for this - is there one?

[mr.oz] 20/2/2024 20:49

They already have landed orders from Tier 1 manufacturers

[kiplig] 20/2/2024 20:37

@papillon, I concur. Your message brought back very fine memories of Carl Gardner, a wonderful school teacher who instilled in me that the molecular formula for salt was indeed NaCl. Not to be mistaken with the molecular formula of vinegar of course which was Ch3COOH - I'm just showing off here, but o may be on to something because salt and vinegar is an extremely popular variety of potato crisp - a perfect market for microsalt.We can argue all we want, and it's utterly irrelevant. The ultimate test is if they land a deal with a major food company. They'll know their stuff and that will provide all the validation we require. Let's wait and see!

[btgman] 20/2/2024 15:19

Big drop for 300k shares traded, lets see what happens as the buyers come in, very little stock around. Market cap is still very modest given the size and scale of the market. One significant RNS will transform this

AIMHO
GLA
BTG

[bountyhunter] 20/2/2024 15:01

The idea is that you need 50% less salt (so half the sodium) for the same level of saltiness due to the 'micro' particle size. The title should probably say natural saltiness!

[papillon] 20/2/2024 13:27

👍 well done halfpenny. SALT was definitely overbought.
It's a share for traders. It's not a long term hold. Not at the moment. It's technology is, as yet, unproven revenue wise. It could turn out to be a fantasy, like most other AIM and Standard List shares. Very speculative.

[halfpenny] 20/2/2024 13:08

Nice gains on hype made but Now out as falls back to 50p fair value until proven further.

Can fall quickly so be aware, too risky now.

[halfpenny] 20/2/2024 13:06

TEK falling 10p tested.

[pugugly] 20/2/2024 12:29

Minnow - Low free float - So likely to be very volatile.

[mr.oz] 20/2/2024 12:00

Looking for this to settle down, sometime ahead of when Rick is presenting next week.

[purchaseatthetop] 19/2/2024 05:59

The application was Sept 23. It will appear on the US patent searches around March 25 as you say. Patent will be granted around 2029!

[ellipses] 18/2/2024 22:02

Are we still talking about this patent re baked goods? Presumably not?

Whilst they give a number, 63/580,590, it does not as yet appear in Google Patent Search and the USPTO is a nightmare to navigate. Given it was filed last September it might not have worked its way through the system and will not be publically available for viewing for at least 18 months.

Don't forget to differentiate between application and grant.

[bountyhunter] 18/2/2024 21:18

Are we still talking about this patent re baked goods? Presumably not?

7 September 2023
Tekcapital plc MicroSalt files New Patent to Improve Baked Goods

[ellipses] 18/2/2024 21:07

Interestingly if it is the non-digestible form there could be an additional health benefit - from that article:

Yes. That's why I highlighted it. However if you refer to the link given for the patent itself they attempt to cover all of the bases. Pun just noticed... carriers.

[ellipses] 18/2/2024 21:04

May as well add the Google link to a pdf of the patent. Things might make more sense. As a note this may or may not be a link to the granted patent...

[bountyhunter] 18/2/2024 20:49

Interestingly if it is the non-digestible form there could be an additional health benefit - from that article:

"In 2018, the Food and Drug Administration issued an industry guidance document stating that foods made with digestion-resistant maltodextrin could be advertised as providing a health benefit from fermentable dietary fiber.[3][26]"

[ellipses] 18/2/2024 19:41

Of course, EO&E,

The bloke at the bottom is at pains to explain that a manufacturer does not have to make major changes to their processes which kind of suggests that the solution/slurry is applied directly to the surface of the food rather than via a carrier. However the bloke at the top previously mentions salt shakers so it is possible that the shakers do have a substrate to which the salt layer is applied.

Oh, OK, back to where it was...



It does appear to be a maltodextrin substrate upon which a thin layer of microcrystalline salt is deposited.

Non-digestible?

[ellipses] 18/2/2024 19:12

To be boring I'll give it a go...




You'll also need the prospectus, linked to above,



Apologies if some of this comes across as being negative.

The second link is to the procedural documents and will give you some idea of the initial struggle they had to go through to move through to grant. Note that they were rejected due to the existance of prior art. This means that their may be competitors so the company may be heavily reliant on time to market and their ability to penetrate that market.

In addition to that whilst many of their arguments against the initial denials seem valid and have a sound basis, after all they did work, it may be the case that they had to restrict or tighten the scope of their claims which may have the affect of limiting their protection. Also refer to the warnings about action from competitors against their granted IP and the possibility of different methods being developed that avoid infringement.

The second link may limit your number of downloads. Just clear the cookies set by the USPTO and rumble on.

Other applications avaiable here,



There is a reference to two US applications, not the one above, one is abandoned the other is a continuance and pending.

It seems these have been assigned to Salarius, i.e bought from the original inventors. Again see the prospectus.

In terms of what it is or does looking through the available publications the idea appears to be that a salt, sodium chloride solution or slurry, is spray dried onto a carrier or substrate such that it coats the surface leaving a thin layer of microscopic salt crytals.

It is the substrate carrying these crystals that is applied to the surface of the snack. As such the first thing to hit the tongue is the surface layer of salt giving the initial hit whereas with traditional salt having experienced the hit the rest of the larger salt crystal is still available and dissolved giving the excess.

Someone has asked whether it works in liquid foods and based on the above guess you would have to assume it does not. The layer would after all dissolve during cooking. However someone else has mentioned another patent regarding use of the product or a modification thereof in baked foods. With a lower preparation liquid content that dissolution might be avoided during processing.

Keep in mind the warnings given by the company and also mentioned here in respect of other prior art which might be adopted by competitors or challanges to the IP itself. Again this is the time to market and rate of penetration thing.

Also realise that whilst they have applications in place via EPO, The PCT and WIPO as well as directly through other country agencies those bodies can be harder to move through to grant. It is not unusual for a granted US patent to fall flat on its face in other jurisdictions.

I hope the above helps but just to head off some of the more rabid responders that you find on these boards.

No. I am not invested.
No. I will not be investing.
No. I am not trying to get in lower.
I only have one ID on these forums.
I am not being paid to post.

I shall be ignoring any silly questions or accusations based on or similar to the above.

Take Care, OOO, DYOR, EO&E and Good Luck whatever your decision.

[mr.oz] 18/2/2024 11:51

Yep, thats right and a top quality Management playing a blinder; everything is in hand. The right product, right place, right time.

Already profitable B2C products available across thousands of stores and online
But the focus is the scaling of the B2B product, with global behemoths slready placing purchase orders, e.g.30t/month for subsidiary of global manufacturer (Pepsico)

DYOR everyone. Links in the header.
Judith Batchelar OBE interview of particular interest

[bountyhunter] 18/2/2024 09:19

Incidentally there's another patent only recently filed which relates to a growing $0.5tn market..

07/09/2023 7:00am
RNS Non-R
07 September 2023
Tekcapital Plc

MicroSalt(R) files New Patent to Improve Baked Goods

Tekcapital 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.

Highlights:

-- MicroSalt has recently demonstrated the successful utilisation of its proprietary low-sodium technology with a new recipe for use in baked goods


-- There is significant global demand for reducing sodium in a wide variety of baked goods
-- 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

Rick Guiney, CEO of MicroSalt(R), commented:

"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."

Market Size

According to Statista the global bread market is estimated to be valued at US$0.5tn in 2023 and is expected to grow annually by 6.83% (CAGR 2023-2028). [2] MicroSalt believe that its new technology can be utilised on a wide variety of baked products to significantly reduce their current sodium concentrations. Potential product applications are listed below.

Common Types of Bread (2 slices/serving)
[3]
Sodium Content (mg) per serving
White Bread 340
Whole Wheat Bread 276
Rye Bread 422
Multigrain Bread 253
Sourdough Bread 304
Mixed Grain Bread 253
Marble Rye and Pumpernickel Bread 346
White with Whole Wheat Swirl Bread 314
==========================================================================================================

Reduced Calorie Bread (2 slices/serving)
Wheat Bread 235
White Bread 208
Multigrain Bread 158
Rye Bread 211
==========================================================================================================

Other Bread Varieties (2 slices/serving)
Cracked Wheat Bread 269
Italian Bread 234
Oatmeal Bread 323
Raisin Bread 203
Wheat Bran Bread 350
==========================================================================================================


Rolls and Buns (1 roll/serving)
Dinner Roll 146
Wheat Dinner Roll 95
Egg Dinner Roll 191
French Roll 231
Hamburger or Hotdog Roll 206
Mixed Grain Hamburger or Hotdog
Roll 197
=================================
According to the U.S. Food and Drug Administration ("FDA"), 2,300 mg/day is the maximum recommended sodium consumption for healthy adults. [4] By reference, a single serving of white bread currently exceeds 14% of the daily maximum recommended consumption of sodium.

[purchaseatthetop] 17/2/2024 22:44

Let’s hope they read my references to the actual documents then. Have I accused you of being a ramper? No. Go figure.