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Frrrutiz submits an EU application in Covid-19 crisis
Frrrutiz submits an EU application in Covid-19 crisis
Frrrutiz submits an application in EU H2020 call for innovations/solutions in Covid-19 crisis

Among the many challenges that the Covid-19 crisis is raising, the issue of food safety and food security of supply is a crucial one. In order to keep a strong and healthy immune system, we absolutely need to continue eating fruits and vegetables. However, these are perishable by nature and supply depends on availability of the supply chain.

These could be at risk in a long term crisis. Moreover, food storage in large urban areas is complicated by space limitation. In this situation, low-temperature dehydrated fruits, vegetables and variations with superfood, savory, suitable for most diets, rich in nutrients, that last months/years and take no space to stock appear as a suitable solution to the challenge.

Last Friday, Frrrutiz submitted an application for a project in the framework of EIC Accelerator in this regard. The subject of the call was solutions and innovations in the framework of Covid-19 crisis. We enclose a key slide of our PItch Deck. In Frrrutiz we believe our products can be part of the solution to this unprecedented crisis we are facing.
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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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