Open a pack of good frozen peas and they pour out like marbles: every pea separate, bright green, ready to cook. That is IQF at work. Here is what IQF means, how it is done, and why so many kitchens, food processors and importers now buy their vegetables this way.
What does IQF mean?
IQF stands for Individually Quick Frozen. Instead of freezing vegetables or fruit together in a solid block, each pea, kernel, floret or cube is frozen on its own, very fast, in a stream of extremely cold air. Because the pieces never stick together, the pack stays free-flowing. You can take out exactly the amount you need and put the rest back in the freezer.
How IQF freezing works
The process is the same in principle for every vegetable. At our plant in Kichha, Uttarakhand, every lot goes through these steps:
- Harvest-fresh intake. Produce is bought from growers in its harvest season and reaches the plant the same day, where each load is lot-coded.
- Cleaning and cutting. Stones, pods and stems are removed, and vegetables are peeled, snipped or cut to size.
- Washing. Everything is washed in potable water. At Kiran Foods we use naturally mineral-rich water from the Himalayan foothills.
- Blanching. A short, carefully timed dip in hot water or steam. It sets the colour and makes the product ready to cook.
- Cooling and sorting. The produce is chilled quickly, then sorted on food-grade belts and graded for size.
- IQF freezing. The pieces travel through the freezer in air at about −35 °C to −40 °C until the core of every piece reaches −18 °C or below.
- Packing and cold storage. The frozen product is packed, coded and kept at −18 °C or below until it is dispatched.
IQF vs block-frozen vegetables
| IQF frozen | Block frozen | |
|---|---|---|
| How it is frozen | Each piece separately, very fast | Many pieces together, more slowly |
| In the pack | Free-flowing pieces | One solid block |
| Portioning | Take out exactly what you need | Usually the whole block must be thawed |
| Appearance after cooking | Pieces keep their shape and colour | Pieces more likely to break or stick |
| Best for | Retail packs, restaurants, ready meals, export | Some industrial uses |
Why buyers choose IQF vegetables
- Less waste. Use only what you need, with no peeling, shelling or trimming losses in your kitchen.
- Consistent quality. Pieces are graded for size, so they cook evenly every time.
- Year-round supply. Seasonal vegetables such as green peas, broccoli and cauliflower are available in every month of the year.
- Saves labour. Vegetables arrive cleaned, cut and blanched, so they are ready for the pan.
- Freshness locked in. Freezing within hours of harvest helps keep the colour, taste and texture of the fresh vegetable.
How to store and cook IQF vegetables
- Keep packs frozen at −18 °C or below, and close the pack tightly after use.
- Cook straight from frozen. There is no need to thaw, because the vegetables are already blanched.
- Do not refreeze vegetables once they have thawed.
IQF vegetables from Kiran Foods
Under our registered brand Season’s Delight® we make IQF green peas, sweet corn, mixed vegetables, carrot, cut okra, cut beans, cauliflower and broccoli florets, and IQF fruits to order. Everything is processed, frozen on our two IQF lines and stored at our own plant, in 200 g, 500 g and 1 kg packs and in bulk.
Looking for an IQF supplier? Send us your requirement or call +91 72518 55000.