L&P Food Tec GmbH, Germany
Frudist uses the Elea B Micro PEF system to preserve the natural quality of freeze-dried fruits while redefining the sustainable use of overripe produce.
Start-up sets new standards in freeze-dried fruit quality
L&P Food Tec GmbH is an innovative SME based in Lower Saxony, producing premium freeze-dried fruits under the brand Frudist. Founded in 2021 by Alica Lammerskitten and Dr. Oleksii Parniakov, the company focuses on transforming highly perishable, often overripe local fruit into long-lasting, high-quality products.
At the heart of Frudist lies a clear philosophy: to treat food as a valuable resource and to make full use of what nature provides. By deliberately sourcing fruit that might otherwise go to waste, the company actively contributes to reducing food loss while creating products that remain as close as possible to the original raw material.
Their freeze-dried fruits retain the authentic texture, aroma and flavour of fresh produce, without additives or compromise. Today, Frudist products are available across Germany via major retailers such as EDEKA and REWE, as well as through their online shop.
Dr. Oleksii Parniakov & Alica Lammerskitten, Founders
PEF process development
Alica Lammerskitten describes how the company’s journey with pulsed electric field technology began:
“I was first introduced to PEF during my studies at the University of Applied Sciences in Osnabrück through the lectures of Prof. Dr Stefan Töpfl. During my Master’s research, I explored the technology further and quickly recognised its potential for food processing.
When we started developing our own production concept, it became clear that PEF could significantly improve the freeze-drying process. After several years of research and development, integrating a PEF system was not just an option, but a logical step.”
Elea B Micro PEF system in production
In its production line, Frudist uses the Elea B Micro PEF system as a pre-treatment prior to freezing. The application of PEF enhances multiple stages of the process:
improved cutting properties
more uniform freezing behaviour
enhanced retention of colour, structure and sensory quality
In addition, the optimised cell permeabilisation enables a significantly more efficient sublimation step, reducing overall drying time by up to 30%.
This enables Frudist to produce freeze-dried fruit that closely resembles fresh fruit in both taste and appearance, while significantly extending shelf life.
The products can be consumed directly as a snack or used as an ingredient in muesli, yoghurt, tea or beverages, offering both onvenience and versatility.
Sustainability at the core
Sustainability is a defining element of Frudist’s business model. By sourcing locally and utilising surplus or overripe fruit, the company helps to reduce agricultural waste at an early stage of the value chain.
The gentle processing enabled by PEF and freeze-drying preserves valuable nutrients and eliminates the need for additives. At the same time, the extended shelf life of freeze-dried products contributes to reducing waste during distribution and consumption.
As Alica Lammerskitten explains:
“Our aim is to make better use of existing resources. We deliberately work with fruit that might otherwise be discarded and transform it into a high-quality product. Sustainability, for us, means combining respect for raw materials with innovative processing.”
Growing partnership with Elea
Frudist’s collaboration with Elea Technology GmbH has developed into a close partnership.
“We chose Elea because they are a leading provider of PEF technology worldwide. Over time, our collaboration has grown far beyond a traditional supplier relationship. Today, we work closely together on continuous R&D. Elea is a reliable and forward-thinking partner who supports our long-term vision.”
Award-winning freeze-dried strawberries
Frudist’s freeze-dried strawberries were recognised as a Culinary Ambassador of Lower Saxony 2024. The jury described them as a “true taste experience”, highlighting their exceptional appearance compared to conventional freeze-dried fruits. Particular praise was given to the company’s proprietary processing method, which was recognised as an outstanding innovation.
