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Frozen fruit and vegetables lose both taste and consistency when they are defrosted. However, freezing technology could now take a new turn, thanks to a new method from the researchers behind the food company OptiFreeze.Their new method is based on the same technique that makes grass green again after a long, cold winter. The blades of grass contain a protein that protects the cells. By inserting this natural protein into fruit and vegetables before freezing, the cell structures can be preserved intact. This in turn helps preserve the taste, structure and quality of the food throughout the freezing process.

The researchers behind the technology are Federico Gomez, Ingegerd Sjöholm, Petr Dejmek and Pui Yeu Phoon, all based at the Department of Food Technology at Lund University.

OptiFreeze website


Veg of Lund

Veg of Lund is a research-based company producing a fully vegetarian and heat-resistant smoothie high in Omega 3. Eva Tornberg, professor in Food Technology at Lund University, found in her research a potato protein to be an excellent emulsifier with no taint. Potatoes are an underexploited source of protein with high availability in the local area. The new smoothie is based on a vegetable oil that - on the contrary to milk or oat oil - is high on healthy Omega 3 fatty acids. 



Food researchers Christina Sköldebrand, Malin Sjöö and Elin Östman saw that those who avoid high-carbohydrate foods miss out on important fibre and vitamins. The researchers had the idea of developing healthy bread that reduces blood sugar levels, and designed a method to predict how the new types of bread would affect consumers’ blood sugar.

Viscosens' website