Whether as a snack on the go, as an extra in your favorite muesli or to spice up ice cream, cakes and drinks – Frudist products can be used in many ways. What began as a scientific experiment for Alica Lammerskitten’s Master’s thesis ended with the test results being eaten by her supervisor Oleksii Parniakov before they could even be examined. The task was to gently optimize the freezing and drying process of fruit and vegetables. The result could not be better, as it maintains all the quality standards of fresh fruit – the new freeze-drying process does not lose any aroma, taste, color or shape. The fruit also remains 100 percent natural, without preservatives, added sugar or colorants.

However, the principle not only leaves a lasting impression in terms of taste: Frudist’s solution shortens the drying time by 30 percent and thus significantly reduces energy consumption and the CO2 footprint. In addition, the two founders think globally, but do not lose touch with their home country. In collaboration with regional farmers, they are committed to the efficient use of food in order to reduce waste. The fruit is picked at the perfect time, delivered within a few hours and then dried. With a cool head and a lot of passion, the two are storming the B2B and B2C markets with Frudist and opening up new worlds of taste for the whole world.