Individual Quick Freezing, also abbreviated as IQF, is a freezing method used in the food processing industry.

Normally, IQF technologies are being used for food products that are smaller in size: berries, fruits and vegetables, but also seafood such as shrimps, small fish, meat, poultry that are diced and sliced, and even cheese, pasta and grains.

Benefits

The main advantage of this method is that the freezing process only takes a few minutes; the exact time depends on the product and on the type of IQF freezer that is being used for the preparing of frozen food.

Because the freezing process happens quickly, it will preserve the product's cells and structures. This makes the product keep its shape, colour, smell and taste after defrost, at a far greater extent.

Another significant advantage of IQF technology is the ability to separate the product units during the freezing process, which produces a higher quality product compared to block freezing.

This advantage also contributes to overall food sustainability: the consumer can defrost and use the exact needed quantity.