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OptiFreeze has finished the OptiDry tests in Germany with good results.
OptiFreeze has, as has previously been informed, been running industrial trials with one of Europe’s largest companies regarding drying of vegetables and herbs. The result of the trials has been very positive.
The next step in this process will be to extend the trials into more product areas, which will take place in February/March 2020. Following this, the parties will evaluate the results.
OptiFreeze has decided not to publish the name of the customer because of commercial and strategic reasons at the customer.
We have co-operated with this customer for some time and together we have performed trials in industrial scale at the premises of the customer. These results show that both capacity and effect is in line with the expectations.
“It is very positive that our partner wants to continue and extend the trials into further product areas. We are really pleased with this increased co-operation with one of the leading companies in Europe in its area”, says Ulf Hagman, CEO OptiFreeze AB
OptiFreeze AB has a patented technology that preserves the taste, shape and texture of vegetables, fruits and berries throughout the freezing and thawing process. OptiFreeze has furthermore developed methods that can improve the shelf life of vegetables, fresh cut fruits, flower cuttings, cut flowers and other plants. The same technology can be used to dry fruits, vegetables, herbs and spices aiming to reduce the drying time while preserving the fresh-like taste, smell and colour. The technology opens new business opportunities for food and plant propagation industry all around the world. OptiFreeze is the result of a long period of research at the Institute of Food Technology at the University of Lund. The company is situated in Lund, Sweden and is listed at the Spotlight Stock Market
This information is such information that OptiFreeze AB (publ) is obliged to make public pursuant to the EU Market Abuse Regulation. The information was submitted for publication, through the contact person set above, at January 10, 2020.