Nims Food freezes fruits and vegetables with Freeze Dry technology which has a market size of 40 billion dollars in the world. We started production in 2020 with the principles of organic agriculture and sustainability. We perform both frozen food operation and Freeze Dry production under the same roof, and respond to customer demands throughout the year with a storage area of 2,500 tons in our factory in Balıkesir.
The fruits produced by our farmer partners are individually frozen at our facility after they are washed, selected and sorted, and stored at -18 C. IQF technology provides protecting the nutritional value of the fruit to the highest possible level.
After IQF process the fruits are dried by freezing with Freeze Dry technology. Freeze Drying is removing water inside the fruit with sublimation where the ice in the frozen fruit directly turns into the gas state under low temperature and low pressure. The water inside the fruit is turned into steam with this method hence the fruit is dried.
In traditional sun drying method and in air drying vitamin, amino acid and protein values of the products are lost to a big extent. The most important difference of drying with Freeze-Dry technology is that in this method, beneficial elements for the human body such as vitamins and protein are preserved almost totally. No additives or sugar are added and the high nutritional value of the fruits is preserved. At the end of freeze drying, the remaining moisture content in the fruit is much lower than other methods. In this way, the fruit is preserved for a much longer time without losing its properties.
