A biologist who was ice fishing in Canada discovered that the fish he fished out of the water below the ice would promptly freeze solid when he threw them on the snow, which led him to invent the method. The fact that some of these fish would remain alive after they thawed was even more amazing. This surprise discovery has to do with the fact that when something freezes quickly, it generates smaller ice crystals than when it freezes slowly. Cells and tissue fibers are damaged by larger ice crystals. Some of the fish survived because the ice crystals that formed when the fish froze were too small to damage the cell walls.
Utilizing IQF Fruits has a number of advantages. Efficiency is one of the key advantages, and IQF offers a way to prolong the shelf life of the product that still tastes fresh. Because nutrients are preserved when produce is flash frozen at the height of its ripeness rather than lost by the time it reaches the customer, IQF is also a healthier option.
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