Keep Fresh is our slogan for Technology & Food Safety

Keep Fresh
Technology & Food Safety
Keep Fresh
We promise the secure and safe manufacturing by sticking to the freshness under the conservation technique and management system with the Japanese Quality. Keep Fresh is our slogan for the manufacturing.
Conservation Technique : Freeze-dry Method
The Freeze dry method is a technique to put a frozen food at the vacuum state and dry by sublimating water.

Feature of Freeze-dry
It is possible to conserve for a long period in a normal temperature while keeping deliciousness, taste, flavor and nutritional values
The Freeze-dry method dries a food in the vacuum state, so high temperature is not applied while drying. Therefore, color, flavor and nutritional values do not change so much. In the medical field, the Freeze-dry technique is used to conserve the thrombocyte that is weak against a temperature change. The moisture included in a food after drying is extremely low, so it is possible to restrain the effects of enzyme and microbes. Therefore, it is possible to conserve for a long period without using unnecessary additive.
Easy cooking by only pouring hot water/water
It is possible to eat a genuine food only by pouring hot water/water. Even though the modern world and society are busy, people want to a delicious food quickly. The challenge of Freeze-dry foods against the modern world is increasing.
Light and convenient to carry while keeping an original shape
For example, it is possible to conserve strawberry with the original shape for a long period. A Freeze-dry food can realize the surprising finding. Freeze-dry foods are small, light and conservable for a long period, so they are suitable for various scenes such as travel, camp, and preparation for disaster. As for Muslim people, it is possible to carry for the time after Ramadan.
Air-dry Method
Even though this as a simple method to drain by supplying hot air,
it is possible to use separately with the Freeze-dry method depending on a use.
Features of Air-dry
Concentration of taste, Keeping of food feeling.
Generally the Air-dry is considered as a primitive and cost-efficient drying technique, but depending on a use of final product, it is possible to select the convenience for concentration of taste, food feeling and shape.


Hard to be affects by the oxidation and discoloration.
The Air-dry method is suitable for carrot, cabbage, pumpkin and radish that are easy to be affected by the oxidation and discoloration.
Quality Food Safety Management System with Japan Quality
We think that it is impossible to realize the creation of secure and safe products by sticking to the freshness only with equipment and techniques. We deliver products with the Japan Quality under the quality food safety management system of Cosmos Foods Group.
Quality Food Safety Management System
To provide the quality and security & safety of foods, we have the quality food safety management system for which the management standard based on the HACCP method and the quality control standard of Cosmos Foods Group based on the requirements of Japan Quality are combined. We implement this management/inspection stubbornly. The results of inspection are analyzed and accumulated always. These analysis data is reviewed and reflected on a quality control standard of each product. The quality food safety management system of Thai Cosmos based on the analysis results for years is the evidence of Japan Quality and safety of foods.
HACCP
Method: For example, if a possibility of oxidation is expected based on the hazard analysis, we clarify the control points such as packaging material, work environment, temperature and humidity, verify validity of control method based on the objective background research, decide important control points, and implement.
Quality Policy :
We grasp secure needs required by a customer from a viewpoint of customer to satisfy the customer, and produceand provide a secure and safe product. Out target is to implement the improvement and revolution of quality continuously.
Certified Standards of Thai Cosmos ISO22000, HACCP, GMP
Quality Control Staff
Ms.Yupa Janjina
Joined in 1990
Long shelf life is one of our product's superiority.
We are always thinking of customer satisfaction and
how we can provide safe and tasty products for our customers.
Manufacturing Equipment/Inspection/Analysis
Manufacturing Equipment : Vacuum freezing drier, Hot air drier, Freezing equipment, Crusher, Sorting line
Packaging equipment : Pillow packaging machine, Various set up lines
In-Process Inspection : Metal detector, X-ray inspection
Inspection/Analysis : Microorganism inspection, Water inspection, Pesticide residue inspection, Allergy inspection
Others (Foreign substance identification inspection, Soil analysis, Nutrition analysis etc.)
※Inspect at an external inspection institute depending on an inspection item




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