Start-up business is creating sustainable french fries

With a gentle carbon dioxide pressure treatment, Farther Farms has created a sustainable food processing platform. The result? After two and half years in development, Farther Farms has launched french fries that do not have to be refrigerated or frozen.

Based in Rochester’s Eastman Business Park, the firm has developed the technique and the pilot technology here.

“Think of it like canning, but better,” says CEO Mike Annunziata. “By replacing steam and hot water with reclaimable carbon dioxide, we lower the time and pressure required to make shelf-stable food. In effect, this allows us to make a delicious, crispy fry instead of mashed potatoes.”

The fries do not contain any artificial preservatives or oil. Instead, the product is made with potatoes, garlic, onion, corn starch, gluoco delta lactone (a natural acidulant), salt and sugar.”

Vipul Saran, the co-founder and chief technology officer of the company, is a third-generation potato farmer from India. Saran was shipping produce to the Middle East and experiencing extensive waste. As a result, he worked to develop a process that would preserve the quality of products and eliminate waste. The resulting technology has been set up in the pilot plant and Farther Farms is now making a first product.

“Beginning with the French fry, we’ve validated core learnings that can be applied to fruit, vegetable, dairy, meat and plant-based food alternatives,” says Annunziata.

Overall, a long-term objective for the company is to transform the way food is prepared and distributed around the world. For more information, go to FartherFarms.com.