Background in research
OptiFreeze has its background in research projects that began in 2008 with the aim of making it possible for fruit and vegetable cells to better withstand the freezing and thawing process.
First patent application in 2008
A research team at the Food Technology Department of the Lund University discovered that fruit and vegetables that are normally unable to bear freezing, could indeed be frozen without the loss of internal cell properties if they are impregnated with naturally occurring cryoprotectants (natural sugars and plant proteins that can naturally bear frost and remain green – for example winter wheat or cassava roots) through the combination of Pulsed Electric Field (PEF) and Vacuum Impregnation (VI). This discovery led to the patent application in 2008.
OptiFreeze was founded in 2011.
Federico Gómez Galindo in OptiFreeze research in 2017.
OptiFreeze background timeline
Master and PhD project were started to find a way to mimic the nature in how plants survive subzero tempertures
OptiFreeze was founded by scientists from Lund University and ArcAroma Pure AB
Method development was continued at Lund University
The method of freezing fruits and vegetables was patented
OptiFreeze was listed on Swedish Small Cap Stock Exchange AktieTorget (Spotlight)
OptiFreeze found its first location in Lund! The company had 2 employees and CEO
OptiFresh project was started – on extending shelf life of fruits and veggies
OptiDry project was started – on improving quality of dried herbs
The team was growing, more laboratory space was needed so OptiFreeze changed the location to Kalkstenvägen 16 in Lund
OptiFlower project was started – on extending life time of flower cuttings
First production line OptiCept was sold to Syngenta Flowers!
Signed collaboration agreement with Syngenta Flowers