New Tools to
Make Good Food

OUR TECH

We create new tools to redefine what's possible with food. 

By developing novel technologies to extend shelf-life, preserve nutritional value, and achieve food safety, we create food products that solve foundational problems in the food system.

Why tech?

 

From fire to freezing, food technology has set the standards for production and distribution. Continued innovation is required to overcome new environmental challenges and population demands.

Paradigm shift

 

We believe novel platform  technologies can fundamentally alter the landscape. With new ways to make food safe and healthy, we are working to redefine how food is prepared, consumed, and shared. 

Our Scientific Focus

01

Food 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.  

Current Project

Currently we are working to commercialize a new technology that leverages supercritical carbon dioxide to create a natural pasteurization technique.  With this approach, we can extend the shelf-life of fresh-cut produce without the use of freezing, refrigeration, or artificial preservatives. We believe this technology can be the next ubiquitous shelf-life extension solution, making possible new food products with global reach.

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.

THE YUM  

   

New Food

 

Read more about the novel food products our shelf-life extension technology enables. 

Our Food

COMPANY 

  

Tech

Team

Join

INTEREST

  

French Fries

Careers

CONTACT

 

Get In Touch