Archive
Freezing & Frozen Products
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IQF Freezing Explained: How Individually Quick Frozen Fruit Is Made
How IQF freezing works step by step, which parameters buyers should specify, and how the process shows up in grade, drip loss…
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What is IQF freezing and why does it matter for berries?
IQF means individually quick frozen. Each berry is frozen separately in a blast of air at around -35 to -40 degrees Celsius,…
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What is the difference between IQF and block-frozen fruit?
IQF fruit is frozen piece by piece and stays free flowing, so you can pour out exactly the quantity you need. Block…
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Why do IQF berries arrive clumped together?
Clumping in IQF fruit has two distinct causes with two distinct owners. Dry, loose clumps with no frost inside the liner usually…
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Blanching Validation for Frozen Vegetables: What to Ask For and How to Read It
What blanching does and what it costs, how processors validate the step, why the peroxidase test is both the industry default and…
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What is blanching and why are vegetables blanched before freezing?
Blanching is a short heat treatment, in hot water or in steam, applied to a vegetable immediately before it is frozen. It…
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IQF or block frozen vegetables: which should I specify?
It depends on what happens to the product after it arrives, and the honest answer is that neither is better in the…
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Quick-Frozen Foodstuff
Quick-frozen foodstuff is a legal category defined by EU Directive 89/108/EEC for products frozen using appropriate quick-freezing techniques and kept at −18…
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Recrystallisation
Recrystallisation is the growth of ice crystals during frozen storage caused by temperature fluctuations: small crystals melt and re-freeze onto larger ones.…