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.

Strawberries are an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium.

Strawberries are a favorite summer fruit. They appear in everything from yogurt to desserts and salads. Strawberries are a low-glycemic fruit, making them a tasty option for people looking to control or reduce their glucose levels. 

Strawberries are a low glycemic food, and like most fruits are fat free. They do contain sugar, but it’s fructose, not sucrose or, obviously, added sugar. The fiber in strawberries also slows down the absorption of natural sugars. Moderating your portions and keeping your servings to about a cup or less will help keep you from consuming too many calories.