Think of it like canning, but better. By replacing steam and hot water with reclaimable carbon dioxide, we lower the time and pressure required to make shelf-stable food. In effect, this allows us to make a delicious, crispy fry instead of mashed potatoes.
No artificial preservatives, no oil, no pre-frying, no complicated ingredient labels, no spells, no magic potatoes. Just all-natural potatoes, CO2, heat, and pressure makes the first ever shelf-stable fry from farm to ketchup.