This process is fundamentally different from traditional block freezing.

The key benefits stem from two core aspects:

The process involves passing food quickly through a blast freezer at very low temperatures.

This rapid freezing is crucial because it prevents the formation of large ice crystals that can damage the cellular structure of the food.

As discovered by frozen food pioneer Clarence Birdseye, quick freezing locks in freshness, texture, colour, smell, and taste far more effectively than slow freezing.

IQF Mozzarella Medallions Pizza pull
Individual Quick Frozen Burrata step-by-step image

Products are frozen separately, preventing clumping.

This means you can easily portion exactly what you need, piece by piece, without defrosting the entire pack or having to break up and potentially ruin the food.

This advanced IQF technology food for preservation ensures that when defrosted or cooked from frozen, the product quality is remarkably close to fresh.