Accelerated Freeze Drying Company (AFDC)
Accelerated Freeze Drying Company (AFDC) is the flagship company of Amalgam Group and was set up in 1986 in collaboration with Nissin Foods Ltd., Japan.
AFDC is the First and the largest Freeze Drying (FD) company in India.
It is the one among the two food companies in India where all facilities are green ticketed for export into the USA, automatic passage into Japan and E. U. approved.
Production facilities are GFSI standard Cochin Facility BRC A Grade and Banglore Facility FSSC 22000 certified.
AFDC is one of the two food factories in India approved to export to Japan, without inspection, under their pre-certification scheme.
Infrastructure and Capacity Footprint
State-of-the-Art Processing: With two top-of-the line processing facilities at Cochin and Bangalore, the company has the capacity and technology to produce the best ingredients in scalable quantities. AFDC specializes in Freeze Dried and Air Dried and Individually Quick Frozen (IQF) ingredients for the food industry and food applications.
Cochin Freeze Drying Plant : Installed capacity of 500 square meter, processes seafood and green peppercorns.
Bangalore Freeze Drying Plant : Installed capacity of 450 square meter, processes sweet corn, culinary herbs, spices and high value products such as tender coconut water and garlic for the nutraceutical/cosmeceutical industry.
Certified Organic Farming: AFDC has its own farm that organically grows select herb and spices. In addition we have a supporting network of group contracted organic certified farms. Products grown by AFDC are monitored and tested during growth, harvest and processing, ensuring that stringent specifications are met.
Coastal Location for Fresh Sourcing: With a processing facility located on the southern coast of India, we have daily access to the freshest catch of seafood, ensuring the highest quality of raw materials involving minimal handling time.
What is Freeze Drying?
Freeze drying is the preferred food preservation solution for food ingredients and products that require retention of taste and nutritional value
- Frozen food retains flavour and nutritional value, but requires low temperature storage conditions and can lose nutrients in water loss when thawed.
- Dehydrated and canned foods are shelf-stable, but high-temperature processing de-grades flavour, texture and nutritional content.
- Freeze drying combines the best of these processing methods. It preserves freshness, colour and aroma similar to frozen foods, while providing the shelf stable convenience of canned or dehydrated food.
What are the benefits of Freeze Drying?
- Virtually any type of food or ingredient, whether solid or liquid, can be freeze-dried
- Retention of morphological, biochemical, and immunological properties
- High viability/activity levels
- Lower temperature, oxygen, and shear conditions versus other drying methods
- High recovery of volatiles
- Retention of structure, surface area, and stoichiometric ratios
- High yield
- Reduced weight for storage, shipping, and handling
- Reconstitutes to original state when placed in water
- Long shelf life as well as shelf-stable at room temperature - cold storage not required
Basically freeze drying retains original characteristics of the product, including: colour, form, size, taste, texture & nutrients and the low water activity virtually eliminates microbiological concerns.