Last April, we added some new cutting-edge equipment for individual product freezing, commonly
referred to as Individually Quick Frozen or IQF.
One of the main advantages of short freezing method is that it prevents formation of large ice
crystals in the product’s cells, which destroys the membrane structures at the molecular level. This
makes the product keep its shape, colour, smell and taste and avoids fluid loss after defrost, at a
far greater extent.
No preservative is required since due to abrupt change of temperature (about-60 degrees), the
presence of micro-organisms is reduced significantly.
Another significant advantage of IQF technology is its ability to separate units of the products
during freezing, which produces higher quality product compared to block freezing. This advantage
is also important for food sustainability, as the consumer can defrost and use the exact needed
quantity.
IQF also makes it possible to extend the preservation period of the products, therefore we can
bring healthier and more nourishing products to consumers with the same characteristics as in the
case of fresh products.