A technology known as the individually quick-freezing (IQF) method. IQF is a method that does not allow large ice crystals to form in vegetable cells. Also, since each piece is individually frozen, particles do not cohere, and the final product is not frozen into a solid block.
• During IQF (Individual Quick Freezing), vegetables (or vegetable pieces such as dices or slices) are rapidly transformed from liquid to a solid without internal crystallization and without disturbing natural characteristics.
• Why is this important? Internal crystallization, which occurs during traditional freezing methods, punctures cell walls making the vegetables soggy and causing them to stick together. Because the cell wall structures of IQF vegetables are so minimally affected, the vegetables are much easier to use in production kitchens or commercial packaging and they’re also more nutritious and more flavorful!