OptiCept has developed a new application area for the company's technology platforms. The patent application includes a Pulsed Electric Field (PEF) step followed by a vacuum injection step, or the steps separately for softening fruit or vegetable products (pieces of fruit or vegetables), where the fruit or vegetable products are impregnated with fruit or vegetable juice to improve product color and texture. This new technology can naturally improve the organoleptic properties of products to be even more appreciated by consumers due to improved texture, consistency, and color. It also creates the conditions to produce completely new products. Success with tests on pineapple chunks has prompted the filing of the patent application.

"By significantly improving the color and texture of pineapple slices or pieces, new valuable opportunities are created for the industry. With improved quality, our customers can increase the margins of existing products and create new products for new markets. For OptiCept, this innovation opens doors to new market segments." Says Thomas Lundqvist, CEO, OptiCept Technologies.