A premium freezing technology where individual food items (berries, vegetables, seafood, etc.) are frozen separately using blast freezing or cryogenic methods before bulk packaging. IQF products don’t clump together, allowing consumers to use portions without thawing entire packages, preserving quality and reducing waste. The rapid freezing at -30°C or colder creates microscopic ice crystals that maintain cell structure, texture, moisture content, and nutritional value superior to slow-frozen products. IQF technology requires significant capital investment in specialized freezing equipment but commands premium pricing from quality-conscious consumers and food service operations. In South Africa’s evolving frozen food market, IQF products represent the premium segment targeting LSM 9-11 households willing to pay for convenience and quality. However, IQF’s benefits are negated if distribution cold chain infrastructure allows temperature excursions, causing recrystallization and clumping. Premium products demand premium logistics – IQF foods require professional temperature-controlled delivery maintaining strict -18°C throughout last-mile operations, not marginal cold chain providers gambling with consumer trust.
Related Terms: Quick-Frozen vs Slow-Frozen, Blast Freezing, Shock Freezing