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Our focus

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. 


As One


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.


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.


Food Science


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



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