Based in Rochester, New York, Farther Farms created a new technology that leverages carbon dioxide to naturally pasteurize food, eliminating the need for freezing, refrigeration, and artificial preservatives. This approach extends the shelf-life of fresh-cut produce and reduces the energy used in processing and distribution by 70%, which may have massive logistics and supply chain implications, not to mention that it could lead to superior food products. According to Dr. Syed Rizvi, professor of Food Process Engineering at Cornell University, “Such a breakthrough could be a major contributor to solving food system problems worldwide.”
Farther Farms develops innovative sterilization techniques that make food safely with clean labels, lower cooking temperatures, and in less time. This allows them to improve the breadth and quality of possible food products, transforming the way food is prepared, distributed, and accessed around the world.
Farther Farms meld microbiology, engineering, and food science expertise to design technologies that create value across the supply chain. This holistic improvement – across safety, economics, and quality – unites processors, distributors, food service operators, and consumers in a common vision while simultaneously promoting sustainability and long-term responsibility.