Healthy meals, simple solutions kazi food industries limited

Tanvir Haider Chaudhury
CEO
Kazi Food Industries Limited

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We currently hold about 25% of the frozen snacks market share and plan to expand significantly. We are moving toward “Ready-to-Eat” (RTE) meals, which we already export to 15 countries across the world at present including the USA, Canada, UK, France, Italy, Australia, Japan and South Korea.

Kazi Food Industries Limited, a leader in Bangladesh’s frozen food sector, prioritises health and traceability. Tanvir Haider Chaudhury oversees a “farm-to-fork” model, ensuring high-quality, free of MSG or tasting salt, harmful preservative-free products through their popular brand, Kazi Farms Kitchen, and an extensive cold-chain distribution network.

The Daily Star (TDS): How does owning the supply chain from farm to frozen product change your approach to food safety compared to companies that source materials externally?

Tanvir Haider Chaudhury (THC): Having a backward linkage to our parent company, Kazi Farms Limited, provides us with total traceability. Unlike brands that source externally, we control exactly what our chickens eat—ensuring they are vegetable-fed and never given Meat Bone Meal (MBM). This “backward integration” allows us to guarantee that our meat is free from antibiotic residues, as we monitor the birds from the hatchery stage until they reach our HACCP and ISO-certified processing plants.

TDS: Frozen food depends heavily on an unbroken cold chain. How do you maintain temperature control from your factory to the customer?

THC: Temperature integrity is our highest priority. After production, we use blast-freezing technology at -40°C to bring the product’s core temperature to -18°C within two to three hours, preventing microbial growth. These products are then kept in the cold rooms at -18°C, and then moved through 12 dedicated depots across the country using specialised refrigerated vehicles. By maintaining a strict -18°C to -20°C environment from our factory to the distribution, we ensure the product remains healthy and safe until it reaches the consumer.

TDS:. How do you achieve shelf stability and safety without relying on additives?

THC: Our health promise is built on the principle that freezing is a natural preservative. We rely on the quality of our raw materials and the efficiency of our freezing process. By ensuring our chicken is clean and grain-fed, and by locking in freshness at sub-zero temperatures immediately after processing, we can achieve a shelf life of up to one year without needing harmful chemical stabilisers.

TDS: Where do you see Kazi Farms Kitchen’s production capacity and product range five years from now?

THC: As urbanisation increases and dual-income households become the norm, the demand for convenience is surging. Our future direction also points toward ambient products that don’t require freezing to better serve consumers who need quick, convenient meal solutions.