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1/3 of the total food produced is lost or wasted!
1/3 of the total food produced is lost or wasted!
Let´s react! 1/3 of the total amount of food produced each year is lost or wasted!

Each year, according to BCG, 1,6 billion tons of food representing USD 1,2 trillion are lost or wasted. And the problem is growing. BCG expects that by 2030 the annual food loss and waste will represent 2,1 billion tons worth 1,5 trillion USD!

At the same time, hunger is growing in the world, with an unacceptable number of 821 million people around the world undernourished in 2017 according to the UN.

And if this was not enough, BCG also evaluates that the food waste accounts for 8% of the GHG emissions!

Fruits and vegetables are essential for our diets but constitute a major category of products wasted. In Europe, more than 1/3 of fruits and vegetables are thrown away before even arriving at the supermarket because of aesthetic reasons (University of Edinburgh)!

We have to act!

In Frrrutiz, we take sustainability and food waste very seriously.

We have 0 unavoidable waste in our production process, and our products can be easily preserved for months, if not years. We source our ingredients as locally as possible and use all fruits and vegetables regardless of their aesthetic conditions.

Let´s act together to reach sustainability!
Other News
Some more news for you

Our vegetable crackers are made from linen and vegetables, to which we add condiments with species. 

The content of our crackers is unique as there are no cereals, and there is no frying or any other added fat. 

Thanks to our low-temperature dehydration process, these products are perfect for vegan, vegetarian and raw food diets. 

Our delicious crackers are a concentrate of healthy elements and ideal for any snacking moment during the day.
Dehydrating consists of taking out the water from food under certain controlled parameters such as temperature, speed and air circulation and humidity. Dehydrating at low temperature allows conserving most of the vitamins, minerals, nutrients and enzymes and to concentrate the flavours and tastes.

In addition, with dehydration, the alkalinity of the ingredients is preserved. With dehydration, the size and weight of the food decrease significantly. It is very resistant and easy to transport, with a minimum microbian risk. 

By taking out the humidity, the product can last for months, in perfect shape to be consumed either dehydrated or rehydrated.

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