Aug. 11, 2025
Agriculture
FRAPPÉ BASES & BOOSTERS • SMOOTHIE BOWLS • NATURAL INFUSIONS
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In this report, we’ll give you an overview of the basic advantages of frozen food over fresh produce, and what makes IQF technology stand out even more to deliver an incredible level of accuracy, flexibility, convenience, cost control and potential for innovation.
You’ll learn why a growing demand and interest in IQF products is registered at global level, and how your food company can take advantage of these extraordinary benefits to jumpstart your innovation trajectory, and get ahead of new market developments.
The very fact that you’re reading this report means that you’re a professional in the food business, so this part will not exactly be like Breaking News to you. We’ll keep it short:
Produce quality begins degrading at harvest. Transport and processing takes time, but plenty of sellers put in the effort to deliver top-notch goods as fast as possible.
Despite these efforts, you’re losing money from the unpurchased, spoiled product, and the end customers are getting lower-quality fruits and vegetables than they would if they bought frozen produce: Freezing is just a way of putting nature on hold.
Besides, fresh products often need chemistry to keep the product look fresh. Acidifiers, stabilizer, preservatives… Frozen products don’t need any of that.
Although there was a time that frozen had a strong connotation with unhealthy fast food, consumers nowadays are much more savvy than previous generations: They’re really checking whether your labels are clean, and won’t fall for a great marketing story if that doesn’t match the content of your products.
The good news: They’re also aware that frozen products can be a lot better and more sustainable than fresh produce flown in from the other side of the planet because it’s out of season in their part of the globe.
In the basic form of IQF, the produce doesn’t get a treatment other than being washed and frozen. This is the case for small products like leafy greens, herbs, or berries. Bigger products, like vegetables, are also cut or sliced in smaller parts before they are individually frozen. This gives you all the advantages of IQF explained above, but it gets even better if we add one more process…
If we turn the produce into juice, paste or puree first, and then into IQF pellets, we open up a whole new world of possibilities:
The juice or puree is now sprayed onto a conveyor belt, and immediately frozen by the liquid nitrogen.
And now the fun begins: By adjusting parameters like pressure, the amount of product released, and the speed of the conveyor belt, we can actually start designing the drops.
Liquids can be more difficult to manage than solid ingredients. If you work with juices, passion fruit pulp or coconut milk, you know exactly what we are talking about. Having these ingredients in tangible IQF pellets instead of liquids makes them a lot easier to handle and integrate into your products.
The other advantages still count too; No big drums with leftovers means less waste, and the specific weight of a pellet makes it very easy to add exactly 4 grams of any liquid into a dish or drink.
Imagine a pizza pesto, made in the kitchen of a restaurant, or in an industrial production line. Both examples need to achieve accurate dosing to keep the costs under control.
In the restaurant kitchen, the staff puts 8 IQF drops of 5 grams on a pizza, instead of using a piping bag with a big error margin. The level of control you get when working with IQF technology provides a high level of precision and reduces errors in your production, saving both time and money.
In the factory the accuracy is achieved by dosing mechanically, but use IQF instead and you avoid cleaning your dosing machine between 2 flavors, and switch immediately between recipes without cleaning.
Now we are using juice or puree, we can start blending multiple ingredients. Combinations can be added as if they were a single ingredient, or we can even add complete recipes. The image you see here is an actual depiction of a curry madras pellet that is made of no less than 18 ingredients, ready to pop into your ready meal in the exact amount you need.
Using IQF pellets becomes a plug & play solution that will enable you to see complex recipes as simple ingredients. You will be able to do more with your existing production capacity, and bring innovative products to your market fast, without heavy investments in new machinery.
A doubtful statement mathematically, but it does make sense from a business perspective. Let us explain by using a simple example:
• You’re a food service provider and you offer 5 smoothies to your customers.
• Now put 3 jars with IQF pellets in your freezer, and on your price list, preferably with a catchy name… How about Smoothie Boosters?
• You can now sell 15 combinations by just blending 1 pellet in a smoothie, or a lot more if you let customers combine your Smoothie Boosters.
• Customers get more choices and a higher quality product, while the extra handling is negligible as there’s no extra washing, peeling, slicing…
• Thanks to the extra experience and the greater nutritional value, you can increase your markup.
Don’t be afraid to think out of the box! Customers are on the lookout for wild ideas, as long as they’re they’re clean, natural and healthy. How about Acerola, Spirulina, or Baobab?
The advantages IQF technology has to offer can be a changemaker for your food company, no matter which market you are focussing on: Meat, Fish and Seafoods, Vegan & Vegetarian, Ready Meals & Snacks, Beverages, Bakery, you name it.
After reading all of the above, it shouldn’t come as a surprise that frozen foods in general, and the IQF market specifically, is in a serious uptrend right now. This growing demand and interest in IQF products is registered at a global level.
There still is discussion between the different market analysts though, but not in whether the market will continue to boom or not. They just don’t agree on how hard it will continue to grow exactly. This is what the analysts are saying:
https://www.marketwatch.com/press-release/global-iqf-vegetables-and-fruits-market-size-share-report-provides-potential-growth-upcoming-demand-and-industry-analysis--to---09-27
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https://www.globenewswire.com/news-release//10/25//0/en/IQF-Vegetable-Market-Will-Grow-Over-USD-1-669-Million-By--Globally-Zion-Market-Research.html
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https://www.fortunebusinessinsights.com/frozen-food-market-
• Frozen can be fresher than fresh.
• Using IQF results in better nutritional values, less waste, and sometimes even less packaging.
• Turning ingredients into juice or puree opens up another world of possibilities.
• Consumers are willing to pay extra for innovative products, as long as they are clean, natural and healthy.
• IQF technology can help you to create innovations that would otherwise be too expensive or difficult to produce.
• Bringing innovation into your production by integrating IQF is a lot faster, easier, and cheaper than investing in new machinery and opening up complete new production lines.
• Many other companies are already doing this, and this trend will continue to rise.
For more information, please visit Iqf Fruits.
CUBE has been a pioneer in IQF technology: Our first pellet line was set up more than 10 years ago. A decade of built-up experience over numerous custom developments for our clients provides us with a solid know-how into what works and what doesn’t when it comes to the integration of IQF technology in your food production pipeline.
Preparation of the purees can happen in different ways, depending on your specific needs: The classic way, by heating, or uncooked, with our in-house developed technology of cold milling. The latter can be made ready to eat with high pressure pasteurisation (HPP) to deliver a never heated end result with an unmatched amount of nutrients, flavor, color and taste.
This makes CUBE the ideal partner for your food company to take advantage of these extraordinary benefits, jumpstart your innovation trajectory, and get ahead of new market developments.
Don’t hesitate to get in touch: We will help you find the best matches between your product range and our existing solutions, or set our R&D specialists at work to develop a tailor made solution for your market:
Get in touchCheck out our product finder for our broad range of readily available HPP Purees and IQF pellets which you can plug into your products very fast:
Blue Spirulina bowl
Sunflower frappé
Acai bowl
Herbal apple & citrus
Coffee blend arabica
Tropical bowl
Classic vanilla frappé
Herbal berry
Select options This product has multiple variants. The options may be chosen on the product pageOat frappé
Coconut frappé
Matcha
Spiced Chai
Vegan dark chocolate
Caramel booster
Tropical roots
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Oct. 27, — -- intro:Frozen foods get a bad rap for being processed junk, but the truth is, some of the healthiest foods in the market are in the freezer section. Here are five important reasons to stock up today, and all year round, on iced veggies and fruits:
quicklist: 1 category:5 Reasons to Buy Frozen Fruits and Veggiestitle:They're mature - in a good way!url:text:The minute a fruit or veggie is picked, it begins to lose nutrients, so exactly when it's plucked, and how long after harvesting you eat it impacts its nutritional value. Because most frozen fruits and veggies are frozen shortly after they're harvested, they're allowed to fully ripen, which means they're chock full of vitamins, minerals, and antioxidants, and freezing "locks in" many of their nutrients. On the flip side, much of the fresh produce in your supermarket was reaped over 1,500 miles away, and had to travel by truck to get there. As a result, it may have been harvested before it reached its nutritional peak, then artificially ripened during transport.
How to Get Your Favorite Fruits in Winter
quicklist: 2 category:5 Reasons to Buy Frozen Fruits and Veggiestitle:They're just as nutritious (or even more so) than freshurl:text:The differences above may be why frozen produce has been shown to be just as nutrient-rich, or even superior to fresh, a fact supported by two new independent studies. Scientists from Leatherhead Food Research and University of Chester, carried out 40 tests to measure nutrient levels in produce that had been sitting in a fridge for three days, compared to frozen equivalents. They found more beneficial nutrients overall in the frozen samples, in everything from broccoli to blueberries. In fact, in two out of three cases, frozen fruits and veggies packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene. This conclusion supports previous research, which found that freezing produce does not destroy its nutrients. In one report, the vitamin C content in fresh broccoli plummet by more than 50% with a week, but dipped by just 10% over an entire year when frozen.
10 Forgotten Winter Fruits and Veggies
quicklist: 3 category:5 Reasons to Buy Frozen Fruits and Veggiestitle:They're additive-freeurl:text:Because freezing preserves food, no unwanted additives are needed in bags of frozen goodies, like spinach and strawberries. In addition, "naked" produce (e.g. no added salt or sugar) is the norm, so it's incredibly easy to find fruits and veggies with single word ingredient lists--simply the fruit or veggie itself. To be sure, always check the ingredients, but I bet you'll find at least a dozen varieties in the freezer aisle with absolutely nothing added.
9 Food Additives That May Affect ADHD
quicklist: 4 category:5 Reasons to Buy Frozen Fruits and Veggiestitle:They' for="">clients, that benefit is the sole reason veggies wind up on their plates. One study found that working women spend, on average, less than one hour a day preparing, serving, eating, and cleaning up after meals. That's not under an hour for each meal – it's less than one hour for all daily meals! Because frozen produce is prep-free, reaching for it can save you a ton of time, allowing you to make healthy dishes at home, rather than opting for takeout.
quicklist: 5 category:5 Reasons to Buy Frozen Fruits and Veggiestitle:They're versatileurl:text:I keep my freezer stocked with a spectrum of frozen fruits and veggies, and use them in a variety of ways. In addition to adding frozen fruit to smoothies, I thaw or warm it as a topping for oatmeal, or whole grain toast spread with almond butter. Frozen veggies are my chief ingredient in stir fry dishes, but I also love to sauté them in extra virgin olive oil with garlic and herbs, toss with a little quinoa or brown rice pasta, and top with a lean protein. For a quick and easy side dish, I keep jars of all natural, vegan pesto and tapenade, to toss with steamed frozen veggies. Some of my favorite combos are: broccoli with sundried tomato pesto; spinach with roasted red pepper pesto; and French cut green beans with green and black olive tapenade. Simple, delicious, and ready in a jiffy.
Cynthia Sass is a registered dietitian with master's degrees in both nutrition science and public health. Frequently seen on national TV, she's Health's contributing nutrition editor, and privately counsels clients in New York, Los Angeles, and long distance. Cynthia is currently the sports nutrition consultant to the New York Rangers NHL team and the Tampa Bay Rays MLB team, and is board certified as a specialist in sports dietetics. Her latest New York Times best seller is S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches. Connect with Cynthia on Facebook, Twitter and Pinterest.
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