Acerca de

 

 

IQF vegetables are often preferred by chefs and food manufacturers because they are convenient to use, have a longer shelf life, and can be easily incorporated into a wide range of dishes.

They are also a popular choice for consumers who want to enjoy the taste and nutritional benefits of fresh vegetables year-round. Some examples of commonly IQF vegetables and fruits include peas, carrots, broccoli, spinach, and corn, strawbery, mango, apricots and pomgranate

​

IQF (Individually Quick Frozen) vegetables are vegetables that have been rapidly frozen at very low temperatures, usually below -30°C (-22°F), within a few minutes of being harvested. This quick-freezing process helps to preserve the nutrients, flavor, and texture of the vegetables.

​

Unlike traditional freezing methods, which involve freezing vegetables in large batches and can lead to the formation of ice crystals that damage the cell structure of the vegetables, IQF vegetables are frozen individually. 

This allows each vegetable to maintain its own shape, texture, and flavor, and also makes it easier to use only the amount needed, without having to thaw a large quantity.