Pressurized CO2 tech makes perishable food last months without refrigeration

“Uncooked french fries are usually frozen, but when they’re pasteurized using the Farther Farms method of pressurized CO2, they can sit on the shelf for 90 days before going bad.

In the U.S., households throw out around 30 million tons of food each year—nearly twice as much as the produce wasted on farms. In some other parts of the world, the situation flips: Because of a lack of infrastructure and unreliable electricity, food often can’t be refrigerated, and it rots before it can be sold to consumers.

But new technology could help eliminate the need for cold storageFarther Farms, a startup based in upstate New York, developed a new type of pasteurization that makes food last longer, so perishable food can sit on a shelf instead of in a fridge. As a proof of concept, the company made packaged french fries—food that would normally be sold frozen—that can sit at room temperature for 90 days before it’s eaten. Even better: The process doesn’t use artificial preservatives.

When something like milk is pasteurized, it’s quickly heated using steam to kill pathogens. The new process uses carbon dioxide instead. The food is packed in proprietary packaging, then processed with high-pressure (“supercritical”) CO2, at a moderately high temperature, which the company’s studies have found inactivates microorganisms and enzymatic activity. At scale, the CO2 can be used in a closed loop and captured at the end of the day to reuse in the system the next day.

“Because of our use of carbon dioxide instead of steam or water, the product damage to nutrition is significantly less, but we achieve safety in the same way as milk is pasteurized, or as beer is pasteurized, or as cheese is pasteurized,” says CEO Mike Annunziata. The process goes farther than normal pasteurization, similar to the ultra-high-temperature processing sometimes used to make milk shelf-stable, but without affecting flavor. (The founders also note that if you tried to use typical pasteurization on a french fry, you’d end up with mashed potatoes.)”

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Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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