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GLOSSARY OF TERMS.
FREEZING TERMS

IQF
DEFINITION:

The IQF process involves separating and individually rapid freezing vegetables or vegetable pieces so fast that large ice crystals are not formed in the vegetables at a cellular level. This method preserves the natural characteristics of the vegetable product and also allows for rapid defrosting.

To date, IQF is considered the best freezing method for preserving the natural flavor and texture of vegetables, and is also considered the most versatile method due to the fact that IQF vegetable pieces do not stick together, making them easy to remove from packaging.