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Farther Farms creates new French fry, to 'make food go farther'

Farther Farms, based in Rochester, NY, is a high-growth food technology start-up working to solve one of today’s challenges: how to make food go farther. The company started by creating the world’s first commercially-available shelf-stable, fresh-cut style French fry that’s never-frozen and ready-to-cook.

The French fries, made with Farther Farms’ sustainable, carbon dioxide-based technology,  have a 90-day shelf life at room temperature. This means no artificial preservatives are added, nor that freezing or refrigeration is required.

Vipul Saran, co-founder and chief technology officer said: “By reducing dependency on the cold chain, we are leapfrogging a major limitation and creating new global opportunities. The sustainable, CO2-based technology we’ve developed at Farther Farms is already taking French fries farther than they’ve ever gone before – and we’re gearing up to do the same for foods across the spectrum.”

However, according to an article on potatonewstoday.com, shelf-stable French fries are only the start for Farther Farms. Their revolutionary food pasteurization technology creates an entirely new category of packaged foods that unlock new markets and opportunities along the entire supply chain. The company’s technology uses CO2 at high pressures and moderate temperatures (“supercritical CO2”) as a key working fluid for pasteurization.

Farther Farms developed its technology at Cornell University, a leading food science institution, and the company has benefitted from an impressive slate of advisors and investors from instantly recognizable names such as Shake Shack, SpaceX and Venetian Hotels, as well as experts in agriculture, engineering and food processing. With growing interest from stakeholders, the potential to bring resilient and sustainable food systems to scale is limitless.


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