Benefits of Individual Quick Freezing (IQF)
Individual Quick Freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry: the food is in individual pieces and is frozen quickly.
Quickly freezes the products.
Prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.
Product keep its shape, colour, smell and taste after defrost, to a far greater extent.
Each product is frozen separately resulting into better quality when compared to block freezing.
Enhances food sustainability, as the consumer can defrost and use the exact needed quantity.
The IQF method of freezing ensures that the quality of our product is better compared to other methods of food preservation like dehydration, canning or bottling. IQF does not lead to any loss of nutrients, flavors, colours, shape, or texture.
The process also results in a longer shelf life (up to 18 months), reduced defrosting loss and no product deformation.
Frozen Food
Ensures enhanced shelf life.
Ensures easiness.
No need to wash, peel or chop before consuming.