What is IQF?

IQF stands for Individual Quick Freezing.

This process of quick freezing makes ice crystals, which are very small and are formed inside the cells of the tissues. The process prevents the cell walls of the plants tissues from breaking. Therefore, when the product is thawed, we avoid the spilling of the cellular fluids and in this way guarantee that is has the same texture, nutritional values and flavour as a freshly harvested product.

The difference between IQF freezing and slow freezing is the size of the crystal formed. In the second one, the crystal is so large that it breaks the cell walls allowing leakage of internal fluids and hence a deterioration in the texture, flavour and nutritional value.