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Interview with CEO Ulf Hagman

May 15 2020 OptiFreeze AB (publ) was listed on Nasdaq First North Growth Market. CEO Ulf Hagman talks about this important step in the company’s history, explains OptiFreeze’s game changing technology and the growth strategy together with our world leading partners (video in Swedish).

OptiFreeze Annual Meeting 2019 - Eda Demir Westman

OptiFreeze Annual Meeting 2019 - Josef Fischer

OptiFreeze Process Presentation

Veggies, fruits stay fresh with new freezing method

A unique method of freezing for vegetables and fruits has been developed and patented at Lund University in Sweden.

Giving brief electric shocks to fresh herbs before drying them could improve the taste of dried herb

Fresh basil is a tasty herb loved by millions. But when it's dried and put in jars it can lose taste and aroma. These researchers say they've found a way to make dried herbs taste almost as good as fresh... ...by giving them short electric shocks. The shocks open up the leaf's pores.

Fresh vegetables from the freezer – groundbreaking research made in Lund

Optifreeze is a research company that was created in collaboration with LU Innovation System. The company markets a freezing technique that makes it possible to freeze vegetables, fruits and berries without losing their shape or taste. Basic research was done at Lund University.

Researchers put the crunch back into frozen vegetables

Researchers in Sweden have developed a method of freezing fresh vegetables that preserves their firmness and taste after defrosting. The team at Lund University says their method could allow farmers to freeze their produce for sale all year round, while producing crisp and tasty pre-frozen salads every time.

OptiFreeze on Euronews

New freezing method for vegetables and fruits! Researchers in Sweden have developed a new method of freezing fresh vegetables and fruits keeping cells alive which they can preserve the firmness and taste after defrosting.

New method reduces nitrate content in spinach

Spinach is a nutritious vegetable, but is not recommended for infants because of its nitrate content. Now a doctoral thesis from Lund University in Sweden presents a simple method capable of reducing the nitrate content by up to 70 per cent.