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Zamrznuto voće – Frozen fruits – Hladnjača Pantelić
Zamrznuto voće – Frozen fruits – Hladnjača Pantelić
Fresh frozen fruit is always in season, because it retains most of its nutritional value when frozen. This makes their color, texture, and taste richer than most store-bought fresh products, and frozen products contain more vitamins.
The nutritional value of fruit begins to decline immediately after harvest. Vitamins—particularly vitamin C and certain B vitamins—are extremely sensitive to light, temperature, and oxygen. For fresh fruit imported from distant parts of the world, the transportation process can take days, or even weeks—by sea, land, or air—followed by storage and distribution to retail shelves. During this time, studies show that vitamin content can drop by as much as 30–50%, while flavor and texture also deteriorate. This is especially true for seasonal fruit that must travel thousands of kilometers before reaching the consumer.
Contrary to common misconceptions, high-quality frozen fruit retains its nutritional values at a significantly higher level. The reason is simple: the freezing process begins immediately after harvest—often within a few hours—and takes place in specialized facilities located close to the orchards. IQF (Individual Quick Freezing) technology is used, in which each fruit is frozen individually at very low temperatures. This prevents the formation of large ice crystals and preserves the cellular structure of the fruit.
The result is fruit that:
retains more than 90% of its natural vitamins and minerals
preserves authentic color, aroma, and texture
allows consumers access to premium seasonal products year-round, without compromising on quality
That’s why, when properly produced and stored, frozen fruit is an equal—and often nutritionally superior—alternative to fresh fruit that has traveled long distances to reach your plate.
Individually Quick Freezing (IQF) is a modern, highly efficient technology that enables fruit to retain nearly all the qualities of a fresh harvest – from color and texture to aroma, flavor, and nutritional composition. The process takes place within an extremely short time frame at very low temperatures, preventing the formation of large ice crystals inside the cells. This preserves the fruit’s natural texture, ensuring that after thawing it remains firm, visually appealing, and sensorially unchanged.
A key advantage of the IQF method is that each fruit is frozen individually, without clumping. This approach makes fruit easier to use in further processing and culinary applications – allowing for precise portioning, reducing waste, and ensuring optimal hygiene during handling.
The fruit we freeze is harvested at the peak of ripeness, when the levels of vitamins, minerals, and natural sugars are at their highest. Thanks to this, even after months of storage, both consumers and industrial buyers receive a product that retains its nutritional values and delivers a full, authentic flavor.
IQF technology makes seasonal fruit available year-round without compromising quality, offering customers freshness “straight from the orchard” – no matter where they are.
Fresh imported fruit (after long transport) vs. IQF frozen fruit (frozen shortly after harvest)
| Nutritional parameter | Fresh imported fruit (after long transport) | IQF frozen fruit (frozen shortly after harvest) |
|---|---|---|
| Vitamin C | Decrease 30–50% | Preserved 90–95% |
| B‑complex vitamins | Decrease 20–40% | Preserved 85–95% |
| Minerals (potassium, magnesium) | Minimal loss (up to 10%) | Preserved 90–95% |
| Natural color & aroma | Often degraded | Fully preserved |
| Texture | Often softened or damaged | Natural structure preserved |
Frozen fruit is always available in both small and large markets. This gives you access to a wide range of products, which are harvested and frozen in season.
Fresh fruit is frozen at its peak of freshness, retaining flavor, vitamins and nutrients.
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Frozen fruit is ready to use. It is washed, cleaned, whole or cut. This saves valuable time.
Frozen fruit is often more economical than fresh because you do not pay for the damaged fruit, but selected according to the exact specification and norm.
By using frozen fruit, you have control over the use of fruit in your diet. Use what you need and save the rest for another time.
Frozen fruit has a shelf life of up to 24 months. You don’t have to use it right away, but as needed and desired. Return the rest to the freezer.
Defrost the product at room temperature or use frozen, for example in a smoothie. Behave like using fresh fruit, because frozen fruit is really fresh fruit. Include fruit in your favorite recipes.
No preservatives or additives are added to fresh fruit before freezing.
No. A kilogram of fresh fruit contains, for example, pits, but also parts of the fruit, which are damaged. Frozen fruit, before immediate freezing, is cleaned, washed and ready for use, immediately after removing it from the freezer.
Quality soil and a high percentage of sugar, gives our fruit exceptional sweetness and excellent taste.
