IQF is a process to freeze products at low temperature ( -30 ºC to -40 ºC).
With this method, the products are quickly frozen resulting in smaller ice crystals and less structural damage. It also helps prevent the products from becoming stuck together. This advanced technology allows the preservation of fresh food for over a year.


Use as an ingredient of salads, ready meals, pastry filling, fruit sauce, fruit syrup, desserts, pastries, ice cream and beverages.