Text Box: CrispTek, LLC is a new Maryland Start-up company established in September of 2007 to commercialize a USDA patented invention. The roots of the company can be traced to the entrepreneurship program at Howard Community College. Specifically, the company’s founders were students in the technology transfer ENTR-215 class in the fall of 2006. One of the inventions being assessed in the class was a USDA patented invention entitled “Rice flour based low oil uptake frying batter.” After the student’s technology assessment project was completed, four of the students decided to further pursue the technology. The goal was to obtain an Exclusive License from the Office of Technology Transfer at the USDA to commercialize the invention. The team, along with a fifth member/advisor, tested the formula and confirmed its unique characteristics. In April of 2008, the company secured the license agreement from the government and started working on commercializing the technology. In July, the company was accepted into the NeoTech Business Incubator and was awarded a $75,000 TEDCO grant to support the company’s commercialization efforts. The patented formula uses rice’s natural water absorbing characteristics to resist oil uptake when prepared as a batter coating for fried foods. Laboratory tests have shown fried foods coated with the batter absorb up to 60% less oil than commonly used wheat-based batters - and the coating is gluten-free. Gluten-free products are needed for the three million individuals in the US with Celiac Disease, who are unable to eat products containing wheat. The image below shows an early design of a food package label for the company’s first product, Choice BatterTM. The Choice BatterTM product line will address two separate health issues - the over consumption of oils in fried foods and gluten intolerance - while delivering excellent textural and taste qualities. Text Box: CrispTek, LLC A Technology Transfer Story by Wayne Swann Text Box: Page #