Supplier of long-term storage fruit and vegetable products to European countries

Storage: –18...-20 °C

IQF freezing (Frozen)

Flash freezing at temperatures ranging from –30 to –40 °C

Advantages:

● High vitamin retention; ● Natural taste and color; ● Preservation of structure; ● No preservatives

Storage: +10...+20 °C

Drying (Dried)

Controlled moisture removal using hot air at temperatures ranging from +40 to +90 °C.

Advantages:

● Long shelf life; ● Concentration of nutrients; ● Weight reduction;● Logistical stability

Storage: +4...+10°C

Low-temperature drying (Soft Dried)

Soft drying of the product at temperatures ranging from +35 to + 55 °C, with partial moisture removal.

Advantages:

● Soft texture; ● Rich flavor; ● Higher bioavailability; ● Natural sweetness

Storage: +15...+25°C

Freeze-dried ( freeze-drying )

Freezing at temperatures ranging from –40 to –50 °C, followed by freeze-drying in a vacuum at temperatures ranging from –10 to +20 °C.

Advantages:

● Up to 95–98% of nutrients retained; ● Full aroma and color; ● Fast rehydration; ● Minimal weight