Our Technology

The focus

The drivers of Farther Farms' novel food products are our underlying breakthrough processing technologies.  We investigate how supercritical fluid enabled food processing techniques can improve the safety, quality, and economics of food production. Our technologies primarily utilize carbon dioxide as a driver, using an understanding of fluid dynamics and established sterilization principles to create new processes and products. 

All our research begins with food safety and microbiology, establishing the safety and plausibility of further process development. Our process and engineering development comes second, using technical principles to steer toward technological and economically scalable solutions. Finally, our food science and product development teams craft products that meet the needs of the marketplace to the satisfaction of operators and consumers. 

Current project

We are working to commercialize a new technology that leverages high pressure carbon dioxide to create a natural pasteurization technique. With this approach, we can extend the shelf-life of food products using lower temperatures, time, and energy inputs.

1810

CANNING

Brewer Nicolas Appert was awarded a prize by the French government for devising canning as an inexpensive method for preservation. In the years following the Napoleonic wars, canning spread throughout Europe and the Americas with the first US canning factory opening in NYC in 1812.

1929

FREEZING

Clarence Birdseye first introduced flash freezing to the American public in 1929.  Although some small freezing operations existed in London during the late 19th Century, Birdseye's investment in infrastructure marked the first effort in mass commercialization.

2017

FARTHER FARMS

The founding of Farther Farms in 2017 marks the first step to commercializing Vipul's research and the development of our new shelf-life extension technology.

01

Safety

 

Food safety undergirds everything we do.  By evaluating current technological limitations and market inefficiencies, we develop new techniques to meet food safety standards, reduce risks, and improve global health.

02

Shelf Life

Shelf-life extension is paramount to feeding a growing world.  We look for opportunities to prolong the quality of healthy food products to reduce waste, expand access, and extend our food supply.

03

Food Science

 

Our team relies on a core understanding of food chemistry, microbiology, and processing to formulate new products, identify needs, and conceptualize solutions.

04

Engineering

To build from concept to commercialization we rely on a foundational understanding of mechanical, electrical, and process engineering.  

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