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A story that takes food into the future.
Hi, I’m Hazel. I combined my background in genetic engineering with a curiosity about extending food’s shelf life while preserving its natural qualities. The Snack Haus began when that curiosity met a real need thousands of kilometres from home.
It all began with a question.
My story began in Thailand, thousands of kilometres from Türkiye. While building a new life in the Far East, I started wondering how foods such as cheese, milk, bread and olives could be transported safely from home.
That question led me to freeze-drying: a technology that extends shelf life while preserving the defining qualities of food and makes transport possible without a cold chain.
2015
The idea was born
We began exploring how to extend food’s shelf life while preserving its defining qualities.
2017
Haus Gıda was founded
We turned freeze-dry technology into a real production and technology venture.
Today
More than 500 foods
From fruit and vegetables to dairy, meat, beverages and prepared meals, we have worked with hundreds of different foods.
TURNING KNOWLEDGE INTO PRODUCTION
We apply our freeze-drying knowledge not only to food production, but also to technology development and new food formulations.
Freeze-Dry Machine Manufacturing
We develop freeze-drying technologies tailored to different production needs.
Food R&D
We research and develop suitable drying processes for different foods.
Facility Setup
We support the planning and setup of freeze-dry production facilities.
Training & Consultancy
We share our experience in technology, product development and production processes.
Formulation Development
We turn new product ideas into scalable, sustainable formulations.
THE SNACK HAUS
Technology meets flavour.
The Snack Haus brings Haus Gıda’s freeze-drying technology and food R&D expertise into everyday life. We transform real food into practical, light and crunchy options made for every moment.
In the Media
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