Key Advantages of IQF Fruits & Vegetables

Preserves Nutrition & Natural Flavor

• Technical Principle: Ultra-rapid freezing (-30°C to -40°C) inhibits enzyme activity and minimizes cell wall rupture.

• Outcome: Retention of vitamins, minerals, and volatile flavor compounds exceeds conventional freezing (<15% loss vs. 30-40%).

Maintains Texture & Sensory Quality

• Ice Crystal Control: Micro-sized ice crystals (<100μm) prevent damage to cellular structure.

• Post-Thawing Performance: Near-fresh texture with minimal drip loss or sogginess.

Free-Flow Properties & Convenience

• Fluidized Bed Freezing: Individual particles freeze while suspended in air currents.

• Operational Value: Portion-controlled usage, reduced waste, seamless integration into automated processing.

Additive-Free & Clean Label

• Process Over Chemicals: Eliminates need for preservatives or excessive blanching.

• Market Edge: Aligns with clean-label trends and health-conscious consumption.
  

Extended Shelf Life & Supply Stability

• Shelf Life: Up to 24 months at -18°C while meeting international frozen food standards (e.g., CODEX).

• Supply Chain Value: Enables year-round availability, reduces post-harvest loss.

Industry Applications

• Food Manufacturing: Bakery fillings, yogurt inclusions, frozen blends (e.g., IQF Mixed vegetables,French Fries).

• Foodservice: Bubble tea toppings, QSR vegetable mixes (e.g., IQ FCorn kernels, Broccoli).

• Retail: Premium frozen single-ingredient products (e.g., IQF Strawberry, Lychee).