Frozen is fresher than fresh
IQF is a technology known as the individually quick-frozen method. IQF is a method that does not allow ice crystals to form in vegetable cells.
IQF: better than frozen
Faster is better
One of the main advantages of this method of preparing frozen food is that the freezing process goes incredibly fast, because a liquid nitrogen at – 196 °C (− 320 °F): The drops literally freeze while they fall. That’s why you still see a drop shape in the pellets, even for ingredients with a very low viscosity like IQF lime juice pellets or IQF chlorella pellets.
The short freezing time prevents the formation of large ice crystals in the product’s cells, which destroys the membrane structures at the molecular level. This makes the product keep its shape, colour, smell and taste after defrost, at a far greater extent.
Sustainability is key: Only defrost what you need
Since each piece is individually frozen, particles do not cohere. and the final product is not frozen into a solid block. This allows you to defrost what you need, and prevents leftovers from going to waste.
Basic IQF: Frozen produce
In the basic form of IQF, the produce doesn’t get a treatment other than being washed and frozen. This is the case for small products like leafy greens, herbs, or berries. Bigger products, like vegetables, are also cut or sliced in smaller parts before they are individually frozen.
