At Farther Farms, we commercialized a better way to process foods using carbon dioxide instead of traditional techniques like steam or hot water. This allows us to create products with novel attributes that never need to be frozen. Our high-quality, shelf-stable foods reduce reliance on cold storage infrastructure, expanding food accessibility, and improving long-term supply chain sustainability.
A supercritical fluid (SCF) is any substance at a temperature and pressure above its critical point, where distinct liquid and gas phases do not exist, but below the pressure required to compress it into a solid. It can effuse through porous solids like a gas, overcoming the mass transfer limitations that slow liquid transport through such materials. SCF are much superior to gases in their ability to dissolve materials like liquids or solids. In addition, close to the critical point, small changes in pressure or temperature result in large changes in density, allowing many properties of a supercritical fluid to be "fine-tuned".
First we load our french fries into the supercritical processing system.
Our system is filled and pressurized with preheated CO₂ to bring it above its critical points.
After reaching its critical points, the product is held there for a certain time to make a food safe, high quality delicious French fry.
Once the fries are ready, we depressurize the system.
The fries are now ready to be shipped!
Our supercritical fluid processing technique can be applied to a wide variety of foods, creating high-quality foods, accessible anywhere
