Every year over 30 percent of all food, worth some US$48 billion, is thrown away in the United States due to decay, spoilage and waste. These costs can be even greater for farmers and producers outside the U.S. who can barely get perishable items to market because of such decay, and often lose export opportunities all together. NanoICE is a product that could enhance the quality and quantity of farmers’ yields in both developed and developing countries. Instead of controlling the temperature of the environment in which foods are stored, NanoICE focuses on preserving the temperature of the organism through the use of molecular ice technology, which also safeguards the raw material from foodborne pathogens. NanoICE fractions are smaller than most bacteria and foodborne pathogens, and are charged with a technology called UptakeENERGY™, which compels the fractions to attach and contour to fresh raw material, significantly extending the shelf life of fresh food products.