Frenzel Rolls Out ‘Energy Surge’
Oxygen-Enhanced Fruit Sorbet

Dr. Jürgen Graff, a heart specialist (left), and Volkmar Frenzel, managing director of Frenzel Tiefkühlkost, proudly display the Choren, Germany-company’s oxygen-enhanced Chi Energy Sorbet.

Frenzel Tiefkühlkost brought what it calls an “absolute world innovation” to the recently held Anuga food exhibition in Cologne: oxygen-enhanced Chi Energy Sorbet. It comes in a single portion cup and, as the dynamic figure pictured on it makes clear, will provide you with an “energy surge.”

The Choren, Germany-headquartered company (Fax: +49 34325-20356) says that this “tingly fresh-frozen fruit dessert” is “reflexively inhaled” when swallowed. There is a “balanced relationship between the oxygen and the naturally occurring vitamins of the sun-ripened fruit,” and “the oxygen content of the blood is speedily raised, with a beneficial influence on body and spirit.”

Anticipating a degree of skepticism from people who thought that oxygen was breathed, not eaten, Managing Director Volkmar Frenzel brought his own heart specialist with him to Cologne. Dr. Jürgen Graff measured the blood oxygen of a number of fair visitors before and after they had partaken of some Energy Sorbet.

The blood oxygen of a staffer from Quick Frozen Foods International went from 95 to 97%. That may not sound like much, but he insisted that he felt “significantly more refreshed” as a result.

Frenzel himself came up with the system for getting oxygen into the sorbet, and it is reportedly so complicated that he has little need to fear competitors. He proposes the sorbet as a substitute for coffee by people such as car drivers who need to stay awake and alert.

Chi comes in a 75-gram (120-ml) cup with a spoon in the lid. The flavors initially offered are Strawberry, Pear, Passion Fruit and Raspberry.

The sorbets were among a number of new products, nearly all of them microwaveable, that Frenzel introduced at Anuga. Many of the microwaveable items, including ready meals and vegetable mixes, were also organic, and there were also some soups and snacks.

Organic products in a specially developed steam bowl for the microwave included a Gnocci Plate with chicken; a Potato Noodle Plate with chicken, broccoli and red pepper; a Potato Plate with broccoli, red pepper, carrots and beans; Spaghetti with Shrimp, Beef Strips in a red wine sauce; a Pork and Dumpling plate, and Pasta with Smoked Salmon.

Organic products for the oven or pan were Vegetable Nuggets with carrots, peas and corn; a Vegetable Schnitzel of carrots, onions, celery, leek and rice, and breaded Spinach Medallions with cheese.
Non-organic microwaveable offerings include Stuffed Peppers with rice, Tomato Soup, Old German Cauliflower Soup, a Green Cabbage Pot with Beef, and Goulash with peas, carrots, corn, beans and potatoes.

New breaded snacks rolled out included Baked Mushrooms and a baked mixture of carrots, cauliflower, cabbage and broccoli.