New projects being implemented at BMB AGRO PLUS, a company operating within the Holding structure, are already being recognized as a significant innovation in the food industry.

Previously, the enterprise specialized in deep processing of various fruits – they were subjected to shock freezing or freeze-drying (sublimation), resulting in export-oriented products.

This technology is distinguished by its ability to preserve nearly all beneficial nutrients, vitamins, and the natural taste of the product. In addition, it extends shelf life and simplifies transportation.

The company has now launched an entirely new direction for Uzbekistan – the freeze-drying of ice cream. Under the implemented technology, all processes, temperature conditions, humidity levels, and product structure are maintained in accordance with production requirements.

In freeze-drying, the product is first deeply frozen, after which moisture is removed in a vacuum environment through sublimation (transition directly from solid to vapor). As a result, the product retains its shape, color, and flavor while acquiring a light, dry texture. Processing ice cream in this way requires a special approach due to its high content of dairy components, fats, and sugars.

At the current stage, particular attention is being paid to preserving structure and taste, ensuring shelf life, developing packaging solutions, and meeting export standards.

Such products are already available in the markets of the United States, Japan, and several European countries. The implementation of this project at BMB AGRO PLUS will introduce a new product category to the domestic market, expand export potential, and increase the share of high value-added products in the food industry.

According to experts, this innovative product has the potential to become competitive not only in the domestic market but also internationally.