IQF stands for individual quick freezing. It is a common freezing method in the foodservice industry and consists of freezing individual pieces of food separately from the other pieces at extremely low temperatures. IQF is also referred to as flash freezing, quick freeze, or super freeze.

IQF is a technology that allows the freezing on an individual piece of product separately from the others. Due to this, the quality of the finished IQF product is superior compared to the one of a product frozen by cold store freezing.

By using IQF technology, the products keep their initial shape without any damage to the surface, and have a higher shelf life. This is because the product does not get exposed to much air in the IQF freezer.

Because the products get in contact with the people, there is a considerable risk for contamination when freezing products in a Cold Store freezer. With a modern in-line process and the IQF freezer, it is possible to achieve zero contact between the product and the human being.

Mango is a tropical fruit that is native to South Asia but is now widely cultivated around the world in warm, tropical climates. It has a sweet, juicy flesh that is rich in flavor, with a texture that ranges from soft and pulpy to firm and fibrous, depending on the variety.

Mangoes are a good source of vitamins A and C, as well as dietary fiber and antioxidants. They are also low in calories, making them a healthy addition to a balanced diet.

Fresh Mango is a good source of potassium. 100 g fruit provides 168 mg of potassium while just 1 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.