Problems, solutions and possibilities
When frozen, vegetables, berries and herbs lose their flavour, form and structure. This is due to the cells of the living plant bursting due to the ice crystals formed during the freezing process. This is particularly evident in cases of soft structure plants like for instance strawberries, but it also applies to root-crops and vegetables such as spinach and salad.
OptiFreeze owns a patented technique for securing the taste, form and texture through the entire freezing and thawing process.
Our technology opens up new possibilities for food companies on the expanding frozen convenience meals market, as well as with regard to the consumer demand for fresh vegetables, fruits, berries and herbs. OptiFreeze enables new transport options reducing costs and creating increased revenue possibilities for food companies as well as a lower environmental impact.