This food technology company utilizes high pressure, dense carbon dioxide, and moderate temperature to create shelf-stable alternatives to traditionally frozen foods, eliminating the need for preservatives and chemicals. By preventing spoilage of fruits and vegetables, the company reduces costs and energy use across the food supply chain, enhancing access to healthy nutrition.
Funding
$12M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
The traditional food supply chain relies heavily on refrigeration and freezing to prevent spoilage, leading to high energy consumption, increased emissions, and significant food loss, particularly in developing countries with limited cold chain infrastructure. This dependence restricts the global distribution of quality food and increases costs associated with maintaining temperature-controlled environments.
Solution
Farther Farms utilizes supercritical fluid processing with carbon dioxide to create shelf-stable alternatives to traditionally frozen and refrigerated foods. This technology eliminates the need for preservatives and extensive refrigeration, reducing energy consumption and enabling wider distribution of food products. The process involves loading food into a system, pressurizing it with preheated CO₂ above its critical point, holding it at a specific time and temperature, and then depressurizing the system, resulting in a high-quality, shelf-stable product. This approach expands food accessibility, improves supply chain sustainability, and reduces reliance on the cold chain.
Target Audience
The primary target audience includes food service providers, restaurants, and distributors seeking to reduce reliance on frozen foods, lower energy costs, and improve supply chain sustainability, as well as consumers looking for convenient, high-quality, shelf-stable food options.
Features
- Supercritical fluid processing using carbon dioxide for food sterilization
- Production of shelf-stable foods that do not require freezing or refrigeration
- Reduced reliance on the cold chain, leading to energy savings and decreased emissions
- Preservation of food quality and nutritional value without the use of artificial preservatives
- Application of the technology to a variety of foods beyond French fries
- Development of fresh-cut style French fries with a shelf life of over 120 days
- Packaging in standard 5 lb food service bags and 30 lb cases