Food products rapidly frozen using blast freezing, IQF technology, or cryogenic methods creating small ice crystals that preserve cell structure, texture, and nutritional value superior to slow-frozen alternatives. Quick-freezing typically achieves -30°C or colder within 2-4 hours, creating microscopic ice crystals that don’t rupture cell walls. This technology enables premium frozen products maintaining near-fresh quality characteristics while providing extended shelf life. ISO/TS 22002-5 international standard specifically addresses quick-frozen food transport requirements, mandating storage and distribution at -18°C ±3°C with continuous monitoring. Quick-frozen products command premium pricing but require professional cold chain infrastructure – temperature excursions causing recrystallization negate quick-freezing benefits, reducing premium products to commodity quality. South Africa’s quick-frozen market is growing as consumers discover quality differences, but success depends on maintaining cold chain integrity throughout distribution including last-mile residential delivery.
Related Terms: IQF (Individually Quick Frozen), Blast Freezing, ISO/TS 22002-5, Food Safety Temperature