New Tools to
Make Good Food
We create new tools to redefine what's possible with food.
By harnessing supercritical fluid technology, we develop novel, hybrid methodologies to make food safe, sustinable extend shelf-life, and preserve nutritional value.
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.
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
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 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.
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.
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.
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.
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.
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.
Read more about the novel food products our shelf-life extension technology enables.