Proteus Press Center.

Proteus Industries Chief Scientist Stephen D. Kelleher, Ph.d., To Discuss Product Benefits At Institute Of Food Technologists Annual Meeting

Gloucester, MA (June 16, 2005) - Proteus Industries' founder and chief scientist, Stephen D. Kelleher, Ph.D., has been asked to discuss his firm's natural food enhancement technologies at the prestigious Institute of Food Technologists (IFT) Annual Meeting on July 18, 2005, in New Orleans, the protein applications firm announced today.

Proteus has developed a unique, patented protein application process that improves the quality of meat, poultry, fish and other foods while extending the food's shelf life, reducing bacteria, and decreasing the fat absorption. The all-natural protein application increases both the moisture and protein content of fish and meat. The multiple benefits have recently drawn attention from the food industry.

"It is certainly an honor to present at IFT," said Kelleher. "At Proteus, we have made tremendous strides in our quest to improve the overall quality of meat, fish, and chicken. We are discovering all-natural ways to make meat healthier and taste better."

Kelleher's presentation on fat absorption and fat blocking technology will take place at the 2005 IFT Annual Meeting and Food Expo, which runs from July 16-20. The New Products and Technologies segment is considered a "can't miss" for those in the food industry.

Proteus is a protein applications firm founded in 2001 by Stephen D. Kelleher, Ph.D., as an outgrowth of eight years of research and four U.S. patents, with eight patents pending. The patents, both process and composition, cover the isolations of pure and highly functioning protein from animal muscle. The process involves safe, food-grade ingredients.

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