LTD "Innosystems" offers project of production of frozen vegetables and fruits in accordance with HACCP, ISO and Global GAP international standards.

Shock freezing of products - this is a fast and efficient cooling technology. It is widely used methods of food preservation, which allows preservation of taste, texture, and nutritional value in foods better than any other method. The shock freezing process is a combination of the beneficial effects of low temperatures at which microorganisms cannot grow, chemical reactions are reduced, and cellular metabolic reactions are delayed.

Shock freezing preservation retains the quality of agricultural products over long storage periods. As a method of long-term preservation for fruits and vegetables, freezing is generally regarded as superior to canning and dehydration, with respect to retention in sensory attributes and nutritive properties. The safety and nutrition quality of frozen products are emphasized when high quality raw materials are used, good manufacturing practices are employed in the preservation process, and the products are kept in accordance with specified temperatures.