IQF (Individual Quick Freezing)

IQF, or Individual Quick Freezing, is a freezing method in which individual pieces of fruit, berries or vegetables are frozen separately in a stream of cold air, typically at −30 to −40 °C, so they remain free-flowing instead of sticking into a block. IQF preserves cell structure, shape and texture better than slow freezing and allows buyers to pour and portion the product directly from the bag. For frozen berries, IQF is the standard form requested by EU food manufacturers and retail packing programs.