Naturally Pasteurized Processes

Farther Farms, an innovative food technology company, has developed a groundbreaking preservation process that is set to revolutionize the food industry. The company's proprietary technology harnesses the power of supercritical carbon dioxide to naturally pasteurize food, removing the need for traditional preservation methods such as freezing and refrigeration, as well as eliminating the use of artificial preservatives.

Supercritical carbon dioxide is a state of carbon dioxide where it is held at or above its critical temperature and critical pressure, causing it to assume properties midway between a gas and a liquid. Farther Farms' technology employs this unique phase of CO2, leveraging its high pressures and moderate temperatures to serve as a key working fluid for the pasteurization process. This use of supercritical CO2 as a pasteurization agent is a game-changer, offering a more natural and energy-efficient alternative to traditional pasteurization methods.

Operating from its manufacturing facility located on the former Eastman Kodak campus in Rochester, New York, Farther Farms applies this innovative process to the production of French fries. Fresh potatoes are transformed into fries, then treated with supercritical carbon dioxide and subsequently packaged.

The result is a product that redefines shelf-stable food. These French fries have an impressive 90-day shelf life at room temperature. This extended shelf life is achieved without the addition of artificial preservatives and without the need for freezing or refrigeration. This not only reduces energy consumption during storage and transportation but also provides greater convenience for consumers and retailers.