Freezing has been used for ages to preserve food. Thanks to this technology, we can prevent fruit decomposition or fermentation.
Despite its advantages, traditional freezing has its limitations. The process is usually too slow, causing the formation of ice crystals which damage cell structure. So, once fruit is thawed, its original texture is lost.
IQF stands for Individual Quick Freezing. This modern technology makes the freezing process very fast, decreasing the size of ice crystals formed inside fruit tissue thus reducing cell structure damage. This freezing process is possible thanks to a flow of air at a very low temperature that makes every piece of fruit float in the air getting individually frozen rapidly.
IQF also improves freshness, taste and nutritional characteristics of fruits in comparison with a slow freezing process.
This quick freezing technology let us enjoy the taste of seasonal fruits during the whole year.