Food kept fresh forever

Using a solution of cell growth proteins and enzymes (in moderation to level out cell growth, rather than increase or decrease its speed, but to supplement the growth as nature would have implemented in the item) food can remain unfading, and healthy despite time marching on around it, free from aging in your pantry, by level cell growth, and the Hayflick limit (amount of times a cell can divide before falling apart) is avoided by a synthetic protein, or sugar capsule, the latter of which I prefer and will cover, as it is more my area of expertise. The sugar capsule is in essence, a way to 'program' a reaction, for instance you know that sugar A reacts to event A, and can use this by layering the sugars over an enzyme or protein, to release sugar A, only when event A occurs. Thus, in this situation, the sugar capsule is surrounding Glucose, which is then guided into nearby cells as the capsule reacts to cell division proteins which are released to trigger the various phases of cellular division, and in so doing, releases the glucose, to restore cell structure, with several other capsules releasing other, but no less necessary components of cell structure. Unfortunately, this will not work on frozen or cooked foods, as the cells are damaged or slain by the respective processes.