As soon as a harvest is reaped, a clock begins to tick until oxygen damage and bacteria render a product inedible. Farther Farms' proprietary CO2 pasteurization technology is a simple fix that can prolong packaged foods' shelf life in room temperature past 90 days.
Their first demonstration, French fries, would normally need to be frozen to survive trips between production facilities and supermarkets. They can't be pasteurized like other goods, since the rapid heating with steam would turn them into mush.
Instead, Farther Farms puts them into special packaging, and fills it with supercritical CO2, preventing damage from oxidation, and suffocating bacteria.