ITSPmagazine

Shelf Stable Foods Contribute To Conservation | How Super Critical Fluids Will Reduce Food Waste and Spoilage Globally | A Conversation with Mike Annunziata | Impactful Innovations With JJ Snow

Episode Summary

In this episode, JJ and Mike talk about supercritical fluids and how they can prevent food waste in the supply chain while also keeping foods healthier and fresher longer.

Episode Notes

In this episode, JJ and Mike talk about supercritical fluids and how they can prevent food waste in the supply chain while also keeping foods healthier and fresher longer.

Mike discusses his work with supercritical fluids and developing the first shelf-stable french fries that can travel without refrigeration and still stay fresh for up to 90 days. This entirely new category of products will open new markets, reduce carbon emissions, reduce food loss and waste in supply chains and increase access to food resources for billions of people around the world!

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Guest✨

Mike Annunziata
On Linkedin 👉 https://linkedin.com/in/michael-annunziata-cfa-12853bb
On Twitter 👉 https://mobile.twitter.com/nunzi46

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Host✨

JJ Snow
On ITSPmagazine 👉 https://www.itspmagazine.com/itspmagazine-podcast-radio-hosts/jj-snow

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This Episode’s Sponsors ✨

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Resources ✨

Farther Farms is Closing the French Fry Gap and Creating Food for a Global Supply Chain 👉 https://www.businesswire.com/news/home/20210504006017/en/Farther-Farms-is-Closing-the-French-Fry-Gap-and-Creating-Food-for-a-Global-Supply-Chain


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