OptiFreeze > Products > For Frozen Products

For Frozen Products

Frozen products with fresh-like structure

OptiFreeze’s innovation is based on a two-step process combining vacuum impregnation (VI) and pulsed electric field (PEF). The OptiCeptTM processing system with OptiCap solution cartridges is being used for the successful implementation of the OptiFreeze method. The outcome of this process is high quality frozen/thawn products, with fresh-like structure and same organoleptic characteristics as the raw material.

Advantages of the OptiFreeze method

  • Improves the freezing tolerance of plant tissue
  • Preserves aroma and taste after freezing
  • Retains the structure intact after freezing


Rucola, Spinach, Parsnip, Raspberries

*Method can be optimized for new products based on customer needs


Spinach - Control

Spinach - Treated

The Process of Frozen Products


Fruits and vegetables

For instance raspberries, spinach, rucola

Fruits and Vegetables Processing Factory


Washing, sorting, cutting

The OptiCeptTM process

Pulsed electric field (PEF) + vacuum impregnation (VI)


Freezing and cold storage


Packing for transport


End user