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.

Okra, also known as “Lady’s Finger” or “Bamia,” is a popular green vegetable in many parts of the world. It is a member of the mallow family and is related to hibiscus, cotton and cocoa. Okra has a unique shape with a ridged appearance and a slimy texture when cooked. It is commonly used in soups, stews, and curries, and is a common ingredient in Southern American cuisine. Okra is also a good source of vitamins C and K, as well as fiber and antioxidants.

Okra is rich in magnesium, folate, fiber, antioxidants, and vitamins C, K1, and A. It may help support healthy pregnancy, heart health and blood sugar. It may even have anticancer properties.

Okra is low in calories and carbohydrates and contains some protein and fiber. Many fruits and vegetables lack protein, which makes okra somewhat unique.