Food for the Future
{OUR ANSWER TO WORLD HUNGER}
High Pressure Processing. Reproduced from Avure Technologies.
High-Pressure Processing
HPP is being developed by Dr. V.M. Balasubramaniam, a food engineer from Ohio State University. HPP is a process where food is attacked with 100,000 pounds per square inch of pressure.
The food is packaged in a plastic bag and then put into the first compartment. That compartment is also filled with water, to help with the pressure. The second compartment is filled with hydraulic fluid, which is used to press the piston between the two compartments. When even more hydraulic fluid is pushed into the second compartment, the piston is pushed up into the first compartment. The water becomes more condensed, and as a result the pressure in the first compartment increases rapidly.
After only a few minutes, any food can be ready to eat.
Because no chemicals are added, there is no contamination or taste alteration to the food. The bacteria in the food remain intact; however they die due to the pressure-induced dismantlement of their DNA structure.
Almost all foods are able to be pressurized in the machine. The only exception is some veggies and fruits, which get too pulverized.
The only major drawback to HPP is simple – the cost.
A large sandwich. Reproduced from Parade.
The SuperSandwich

The sandwich is built to last for 3-5 years without refrigeration.
Using water-absorbing ingredients and edible polymer film to keep the bread dry and by tucking "packets of oxygen-scavenging chemicals in the outer wrapping." Furthermore, the packaging is made as impervious as possible, "with layers of heat-resistant polypropylene and metal foil.
The Future
