Beyond Fresh: How Nice Tech’s Breakthrough Freezing Tech is Solving Food Waste and Driving Sustainable Change

With the global food business facing increasing difficulties related to sustainability and food security, Nice Tech has the ability to transform the frozen food and fresh produce industries. With their highly anticipated debut at Gulfood Green just weeks away, Nice Tech is poised to alter how we think of frozen foods.

Fuelled by an unwavering commitment to reducing food waste without sacrificing flavour, texture, or freshness, the company is paving the way in modern food preservation. Their unique 100% physical freezing process, which is patented, is the foundation of their innovation. The technique used by Nice Tech guarantees that defrosted food keeps its freshness and flavour just as if it had never been frozen, in contrast to traditional freezing methods that frequently degrade food quality.

In addition to increasing food shelf life, this cutting-edge method lowers expenses, minimises waste, and lessens the environmental effect of transportation, all while streamlining global food logistics.

Ahead of Gulfood Green, Nice Tech's Chief Demand Officer, Felip Ramos spoke exclusively about the broad advantages of their technology. They are dispelling the myth that frozen food has less nutritional value than fresh. Their solutions help minimise the carbon footprint of food exports and empower local farmers to reach global markets, prioritising sustainability and efficiency.

In anticipation of showcasing their innovative technology at Gulfood Green on 24 – 26 September, Nice Tech invites the industry to imagine a scenario where frozen food isn't a fallback, but a forward-thinking alternative that transforms both kitchens and food systems worldwide.

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Q: Can you explain the science behind Nice Tech's 100% physical freezing technology and how it preserves food?

Our technology is protected by industrial secrecy, but here’s what I can share: it’s a 100% physical process, meaning absolutely no chemicals or additives are used. The technology freezes any type of food without disrupting its molecular structure which is what usually comprises texture and taste. This is what sets us apart,  unlike other methods that rely on chemicals. Our patented process keeps food completely natural leaving the end result of the frozen food virtually indistinguishable from fresh.

We prepare organic materials—fruits, vegetables, fish, meat—using air under specific conditions including temperature, humidity, and pressure before freezing. The process is tailored to each raw material, ensuring that when the food is thawed, it retains its original quality.

Q: What key aspects of your technology will you highlight at Gulfood Green, and how do they address sustainability?

We’ll be focusing on several key areas:

• Minimising Carbon Footprint: For example, a whole fresh pineapple contains 65 - 72% waste. Our process means that one full container of Nice Tech product equals four containers of fresh produce, reducing carbon footprint by 67% per shipment by transporting only the edible, ready-to-eat portions.
• Reducing Food Waste: By freezing pre-cut and peeled produce at the source, we prevent spoilage during distribution and in homes. In food service (hotels, restaurants, cruises), our products are ready to serve as needed, drastically reducing food waste and operational costs.
• Lower Operational Costs: The food arrives clean, peeled, and cut, saving time and resources.
• Storage Benefits: Our technology extends shelf life, making it easier to store food until it’s needed.
• Circular Economy Advantages: Waste remains at the origin and is used for compost, biomass, or other production, avoiding methane emissions at the destination.

Q: Your approach seems to offer a dual benefit: preserving the quality of food and promoting sustainability. How does your system reduce food waste and impact the environment?

Our technology significantly reduces the environmental impact by keeping waste at the origin. For example, with cruises, which typically generate a lot of food waste that needs to be managed onboard, our solution eliminates this issue. By transporting only the edible portions, we simplify logistics and lower emissions. The waste that remains at the origin can be repurposed for other uses, further minimising the overall carbon footprint.

Q: What are the challenges associated with maintaining food quality during the freezing and defrosting process, and how has Nice Tech overcome these obstacles?

One of the main challenges in this field is preventing ice crystals from damaging the cellular structure, slowing down the natural degradation of food quality, and adapting to the wide variety of products, many of which have very different characteristics. This last point means that not all products freeze and thaw in the same way. At Nice Tech, we have addressed these challenges through the use of our technology and a meticulous, individualised study of each product, from its origin to the consumer's table.

Q: Can you discuss any recent advancements in your technology that have further improved its efficiency or effectiveness in preserving food quality?

Until recently, our technology focused solely on the pre-freezing stage, which meant we didn’t have control over the actual freezing parameters. However, we have now integrated this step into our process, making the entire system more efficient and effective at preserving the quality of each food product. We now tailor the freezing approach to the unique characteristics of each product matrix, conducting a detailed analysis to ensure the optimal process for every product.

We’ve evolved from a process applied before freezing to a fully integrated freezing solution. Our latest development, called “BEYOND FROZEN,” optimises the entire journey from fresh to frozen, enhancing both efficiency and food quality to meet the highest standards. It’s a new way of freezing.

Q: How does Nice Tech’s solution contribute to the economic benefits for both consumers and producers?

For Producers:

• We help optimise crops and eliminate seasonality, leading to better cost planning.
• Our technology opens access to previously unreachable markets (e.g., Philippine pineapples in the EU).
• We maximise the use of each crop, ensuring no fresh product goes to waste.

For Consumers:

• Superior organoleptic qualities compared to regular frozen and even fresh products.
• Convenience: peeled, cut, and portioned for immediate use.
• No waste at home.
• Three-year shelf life for long-term storage.

Q: In terms of integration, how can your technology be adapted for different scales of production, from large-scale food manufacturers to smaller artisanal producers?

Our technology, delivered through the “White Box,” is the machine that applies our Beyond Frozen process to the product, ensuring it is frozen while preserving its natural qualities. The White Box doesn’t just implement our innovative technology; it has also evolved to become more flexible and adaptable to different production scales. It now offers versatility in capacity, ranging from 300 kg/hour for smaller, artisanal producers to much larger outputs for industrial-scale manufacturers, making our solution accessible to a wide range of food producers.

Q: Could you elaborate on the sustainability metrics used to evaluate the impact of your technology? How does it compare to traditional methods in terms of energy consumption and waste reduction?

First and foremost, we don't consider ourselves a frozen product, but rather a fresh product with an extended shelf life. That being said, the primary metric we use to assess our impact is the carbon footprint, which is significantly lower. This is because much of the waste stays at the origin and the spoilage during transit is much higher for fresh foods, making the energy cost of our process more efficient in comparison.

In terms of both energy consumption and waste reduction, we can achieve significant improvements over fresh products. For example, with pineapples, between 65% and 70% of their weight doesn't need to be transported through the entire distribution chain, leading to fuel savings and less spoilage along the way. Additionally, our process preserves the fruit at its optimal point of ripeness and freshness.

Q: How do you envision the future of frozen food evolving with advancements in technology in the next five years? What role will Nice Tech play in this transformation?

Although frozen foods are gaining recognition globally, they still haven’t managed to capture a significant share of the fresh food market because the quality has not yet reached an adequate level. Nice Tech aims to change this narrative by delivering a technology that ensures frozen foods meet and even exceed the quality of fresh. Our tech-driven approach will play a pivotal role in this transformation, providing high-quality frozen options that are indistinguishable from fresh. With a dedicated R&D team and state-of-the-art facilities, we are continuously evolving our solutions to adapt to market needs, setting new standards for what frozen foods can achieve.

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As Nice Tech prepares to debut at Gulfood Green, their innovations are poised to make a lasting impact on the food industry. By combining high-quality, sustainable food preservation with cutting-edge technology, Nice Tech is offering a glimpse into a future where frozen food is no longer just convenient—but the best option for taste, sustainability, and waste reduction. Register today to meet them and 500+ global and regional sustainability pioneers at Gulfood Green from 24 – 26 September at Dubai World Trade Centre.

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