Cold that protects the fruit.

IQF is the individual, flash freezing of each piece of fruit on its own. So fast that the water in the flesh never forms large crystals — and the fruit is like fresh once thawed.

Why so fast — freezing speed is what counts

With slow freezing, the water in the fruit’s cells forms large ice crystals that tear its structure apart — once thawed, the fruit is soft and „mushy”. IQF freezes so fast that only microscopic ice crystals form. The result? Firm fruit, vivid colour and full aroma.

• Freezing temperature: from +20°C (field) to −40°C (cold store)
• 15 minutes from field to −18°C
• 0% added sugar and preservatives

Six steps from orchard to cold store

Every stage has one goal: to deliver the fruit to the IQF tunnel in perfect condition and keep it frozen right up to your production.

01. Harvest

Fruit picked at peak ripeness and sent to the plant within a dozen or so minutes.

02. Washing

Gentle rinsing and pre-cleaning without disturbing the flesh.

03. Optical sorting

Sorters reject off-calibre fruit and any contaminants.

04. IQF tunnel −40°C

Fruit frozen piece by piece in an air-blast tunnel. The heart of the entire technology.

05. Packing

Weighing and packing in 1–1000 kg packaging with full batch traceability.

06. −18°C cold storage

Constant storage and transport temperature — an unbroken cold chain.

Large crystals (block freezing)

Slow freezing forms large crystals that tear the cells apart — once thawed, the fruit is soft and loses its juice.

Numbers that speak for themselves

• −40°C — IQF tunnel temperature
• 15 minutes — from field to freezing
• 0% — added sugar and preservatives
• 24 months — of shelf life
• −18°C — constant storage temperature
• 100% — batch traceability

Frozen fruit done right

Explore our range of IQF frozen fruit or get in touch — we’ll match the product and calibre to your production line.