The fundamental distinction in freezing technology impacting product quality, shelf life, and market positioning. Quick-frozen products (blast freezing, IQF, cryogenic methods) achieve -30°C or colder rapidly, creating microscopic ice crystals that preserve cell structure, moisture content, texture, and nutritional value. Slow-frozen products (standard freezer methods reaching -18°C gradually over 24+ hours) form large ice crystals rupturing cell walls, causing moisture loss upon thawing and degraded texture. The quality difference isn’t subtle – quick-frozen berries remain firm and separate after thawing while slow-frozen berries become mushy and clumped. This quality distinction justifies premium pricing for quick-frozen products targeting quality-conscious consumers and food service operations. However, quick-freezing’s benefits are completely negated if distribution cold chain allows temperature excursions causing recrystallization. Premium products demand premium logistics – maintaining strict -18°C throughout distribution protects quick-freezing investment and product quality positioning.
Related Terms: IQF (Individually Quick Frozen), Blast Freezing, Quick-Frozen Food, Temperature Excursion