The IQF Difference.
IQF v. Frozen...
Very small, protective, exterior ice crystals inhibit internal cell walls from being damaged.

With no exterior protection, cell walls are punctured (damaged) during the freezing process.


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!


FLAVOR: At Nature Quality, we never pick our produce for Individual Quick Freezing until it’s at peak ripeness. This ensures optimal flavor and nutrition.

EXPERIENCE: With over 40 years of experience, we’ve mastered the science of IQF, including maximizing our equipment’s efficiency. This is important because it ensures the right amount of time in freezing chambers, enabling us to provide you with the highest quality product. of time in freezing chambers, enabling us to provide you with the highest quality product.

STATE-OF-THE-ART FACILITY: Our new facility employs cutting-edge advancements in the areas of sanitation, wash systems, line efficiency, equipment design, water safety, product flow and temperature control ensuring optimal color, flavor, texture and consistency.

SAFETY: We design and follow a specific process and product flow for each product
following the proper GMP to ensure safe, high quality products. Additionally, our facility is
assessed to High Risk standards by BRC Global Standards - the most rigorous food
safety paradigm for Ready-to-Eat food.