The FreshFry Pod replenishes and extends the life of your frying oil.  The Pod captures and removes dissolved impurities in a safe and easy to use manner; making your cooking oil cleaner, brighter, and replenished.

The FreshFry Pod is sustainably sourced and doesn't introduce chemicals into your oil. Your food will taste natural and fresh.

The FreshFry Pod is easy and simple to use.  A happier restaurant team makes superior oil management achievable and safe.  


Step 1 - Remove Pod from Package

Step 3 - Let it Soak Overnight

Step 2 - Place Pod in Fryer Basket

Step 4 - Throw Pod Away

Saves on oil and
filtering costs

Easy to use
Set it and forget it

All natural, plant-based Pod cleans and brightens oil

Food Integrity - keeps your food crisp and delicious



Click on the YouTube link below to hear what Brian Morris (Culinary Operations) has to say about his experience with FreshFry.

Hattie B's is a Nashville Hot Chicken restaurant that serves mild to very spicy fried chicken, Southern sides & local brews in a casual, counter-service eatery. They are growing to 6 locations with a catering arm as well. FreshFry is honored to help keep their chicken tasting great and their oil use as low as possible. 

Photo: Andy Lyons/Getty Images

Photo: Andy Lyons/Getty Images

Papa John's Cardinal Stadium

“Before using the FreshFry Pods we changed our oil every other football game. Now we use the Pods after every game and our fryers can get through the whole season with the same oil. FreshFry has saved us over $2,000 the last 2 football seasons by reducing the number of 3rd party filtering visits and extending oil life”

Martin - General Manager (Centerplate)

Photo: Joseph Lord

Photo: Joseph Lord

KFC Yum! Center

“We have over 30 fryers and the FreshFry Pod works in all of them. Before FreshFry, we used our oil filtering service twice a month to filter and replace oil. By using the Pods after every event, our oil looks clean and clear for longer. The Pods boosted our oil life from 10 events to about 18. Now the oil filtering service comes less often and our fryers are easier for them to clean. During peak season, FreshFry saves us over $1,000 a month. Food quality is one of our core concentrations at the Yum! Center and by using the pods our fried items are showing a consistent quality even at the end of the oils life span”

Adam - Concessions Manager (Centerplate)



  • How often should I use a Pod?
    • You should use 1 Pod per fryer on a daily basis for the best results.
      Place it in your fryer basket (for easy retrieval and draining) and drop it in the oil. 
  • What if I use a really big fryer?
    • The Pod is designed for a 70 pound fryer (2 cases of oil).
      If your fryer is bigger, then consider using 2 Pods at a time. 
  • Are the Pods reusable?
    • Each Pod is one-time use and then can be safely throw in the trash. 
  • How does it work?
    • The Pod acts as a magnet, attracting dissolved impurities that build up in your oil.
      When these impurities are removed on a regular basis, the end result is higher quality oil that lasts longer.
  • I don't have a filter system. Can I still benefit from FreshFry Pods?
    • Yes! The Pods are self-contained and help to mitigate the effect of crumb buildup. 
  • How do I open the Pod?
    • Never open the Pod! Just place the entire Pod in the fryer basket right after turning it off for the night and let it soak. 
  • How should the Pod be stored?
    • Keep your Pods dry and away from any chemicals.
    • Can I use it while cooking?
      • We don't recommend it.
        The Pod is perfectly safe around food, but if the Pod is used while cooking it will lessen the effect on your oil as a whole. 
    • Ok, what's this thing made of?
      • The Pod is made up of proprietary mix of plant-based materials.
        The formula is food-safe and sustainable, so rest easy knowing that FreshFry keeps food integrity #1. 





    Jeremiah Chapman is Founder and CEO. Jeremiah’s passion for great tasting food and the people that cook it provided the motivation to create the FreshFry Pod.  His expertise includes nanotechnology, adsorption and chemical manufacturing.  Jeremiah was recognized by Forbes Magazine's 30 Under 30 in 2015 for modernizing the way things are made in a greener, tech-savvy world.  He holds a BS and Masters degree in Chemical Engineering from the University of Louisville Speed School, graduating cum laude. 


    Jacob Huff is Co-Founder and Chief Operating Officer.  He specializes in process development, continuous improvement, manufacturing, and computer-aided design. Jacob has led margin expansion, innovation, new product development, and advanced machining facilities. He holds a degree in Mechanical Engineering from the University of Louisville Speed School, graduating magna cum laude. 

    Brian Scantland is EVP and Chief Strategy Officer.  He has 20 years’ experience focused on Margin Improvement, Product Development, Operations Excellence, and Supply Chain for brands including Kentucky Fried Chicken, Taco Bell, Pizza Hut, 7-Eleven, and most recently Vice President Strategic Planning and Performance Improvement with Long John Silver's.  Brian holds a BA from the University of Louisville, an MBA with concentration in Supply Chain from Arizona State University (ranked #3 in Supply Chain by US News World Report), and post-graduate work in Organizational Change at Stanford Graduate School of Business. 

    Gregory T. West Ph.D. is an Advisor with FreshFry LLC.  He has 30 years’ experience focused on Manufacturing Process Development, Operations Restaurant Support, Quality Assurance, Food Safety, Nutrition, and Cost Savings for brands including Kentucky Fried Chicken, Frito-Lay, Kraft, PepsiCo, and most recently as Vice President Product Innovation and Consumer Insights at Bob Evans Farms.  Greg is currently Director of Food Systems and Industry Engagement at the College of Food, Agricultural, and Environmental Sciences at the Ohio State University.  Greg holds a BS in Agricultural Engineering from the University of Delaware, and Master and Ph.D. in Agricultural Engineering, Food Science from the Ohio State University.



    Doe-Anderson Offers Marketing Expertise to Louisville Start-up FreshFry

    February 20, 2017

    As a part of the pilot RevIt Marketing program, created by Greater Louisville Inc. and Nucleus and housed at iHub, Doe-Anderson offered expertise and strategic insights to FreshFry,  which developed the FreshFry Pod to remove impurities and extend the life of frying oil for restaurants. The company is a LaunchIt graduate, Vogt Award winner, an EnterpriseCorp “HOT” company.

    The three-hour session paired high-growth potential startups with marketing mentors to offer targeted advice. Mentors from Doe-Anderson included: Laura Proctor, Melanie Whitham, Beemal Patel and Monica Edwards.


    The Closing Bell: FreshFry ramps up for growth

    November 4, 2016

    FreshFry is ramping up for growth.

    What started with a single table and grandma’s sewing machine has morphed into a business that takes up thousands of square feet at 110 Central Ave., a warehouse space that it shares with Louisville-based dental supplies and lab equipment maker Whip Mix. There FreshFry makes its pods, which restaurants can use to keep the oil in their fryers clean and free of impurities.

    “It’s getting everything out of there to make your food shine,” said Jeremiah Chapman, co-founder and CEO of FreshFry.

    The Louisville manufacturing startup just started distributing its product through Louisville-based food wholesaler Creation Gardens, and the company is testing its product in various places around the United States and in Europe, including restaurants whose parent companies record billions in revenue annually, according to FreshFry.

    This year, FreshFry has expanded its production capacity 25,000 percent (that is not a typo). Although it doesn’t run at full capacity, “we are talking to people who can fill that up in a snap,” Chapman said.


    Announcing: 2016 Business of the Year finalists

    October 20, 2016

    Since 2005, this program has recognized local businesses that have had standout years. This year, we will honor 21 companies and nonprofits in six categories.The process began with our readers, who nominated worthy businesses and organizations. From there, Business First editors narrowed the list of finalists and sent those names to a panel of outside judges, who will determine winners in each category.

    FreshFry was a finalist in the Emerging Companies category. Click below to hear more.


    FreshFry entrepreneurs say Louisville is the best place for their budding company

    January 26, 2016

    FreshFry may be a company in its infancy with many things still to learn, but co-founders Jeremiah Chapman and Jacob Huff already know for sure that they never want to move their enterprise from Louisville.
    The company, which was founded in 2014 and started delivering product to customers last year, was born from the mind of Chapman and incubated through many nights at the dinner table in the apartment he shared with Huff while the two were battling through the strenuous program at the University of Louisville’s JB Speed School of Engineering. It seems only fitting that a product designed to make food preparation more efficient saw its development over the dinner plate.
    FreshFry’s innovation, a pod that helps to extend the life of frying oil by extracting impurities generated through the frying process, came from Chapman’s undergraduate interest in biodiesel and some allies in the campus dining halls.

    Louisville grad gets 'under 30' Forbes honor

    January 11, 2015

    Chapman was among Forbes Magazine's 30 Under 30, a celebration of millennials who are out to change the world with innovations, energy and persistence.

    In all, the 2015 honorees showcase 600 men and women under 30 years old from American manufacturing, the arts, music, consumer tech, education, healthcare, finance and marketing, among other categories.

    "Those who grew up in the tech age see things differently. Their ambitions are way bigger — and perfectly suited to the dynamic, entrepreneurial and impatient digital world they grew up in," Forbes editors wrote of their fourth annual class.




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