OptiFreeze has a granted patent on “METHOD FOR THE CONSERVATION OF A PLANT MATERIAL” in 2007. The patent has been registered for following countries: Sweden, Netherlands, Germany, United Kingdom, France, Finland, Italy, Poland, Spain, Switzerland, Liechtenstein, Hungary and USA.
The invention relates to vegetables, fruits, berries and herbs comprising with cryoprotectants in extra and intra cellular space of tissue by means of Vacuum Impregnation (VI) and Pulsed Electric Field (PEF) to maintain fresh-like structure, texture, aroma and nutritional value of the products even after freezing/thawing. The patent protects equipment, method and final product. The method requires an intensive insight on the technology for it to be copied.
There are two pending applications for OptiFresh and OptiDry applications.
- OptiFresh: “APPARATUS AND METHOD FOR EXTENDING SHELF LIFE OF A FOOD PRODUCT COMPRISING WATER AND SOFT TISSUE”
The international patent application has been filed on the 20th of March in 2015.
- OptiDry: “METHOD INVOLVING PEF TREATMENT AND DRYING”
The international patent application has been filed on the 4th of April in 2017.
OptiFreeze has registered EU-trademarks for “OptiCept” and “OptiCap”.