IQF PRODUCTS ARE FINDING GREATER FAVOR

A combination of factors should keep demand for IQF foods at high levels over the next few years, reports Jonathan Thomas.

IQF (or ‘individually quick frozen’) foods feature strongly within the frozen foods industry in Europe and further afield. With the IQF method, individual food items are sent on a conveyor belt into a blast chiller, where they are frozen very rapidly. They remain separate after the freezing process, which makes them easier to work with. In some parts of the world, the IQF method is referred to as ‘flash-freezing.’

IQF technology results in smaller ice crystals than those formed during conventional freezing. This helps to improve the quality of the foods themselves, since bigger ice crystals will damage cells and tissue fibers. The ice crystals squeeze the fibers and force the food’s water content out of the ruptured cell walls – this therefore makes the resulting food limp and dried out. The longer a food spends at freezing temperatures, the more ice crystals will form.

At present, Western Europe represents one of the world’s largest regional markets for IQF foods, with penetration of products such as fruit and vegetables especially high. However, current growth rates are higher in the Asia-Pacific region, where the increased "westernization" of diets amongst an expanding urban consumer base is likely to keep demand levels significant for IQF foods as components for convenience foods or amongst foodservice operators. Growth drivers at present include greater demand for food solutions which can prolong shelf-life, as well as the ongoing need to improve quality levels. With foods such as fruit and vegetables now traveling longer distances, IQF solutions can therefore help with preservation during exports and cater towards the growing demand for non-seasonal produce. Furthermore, various food establishments such as those in the foodservice industry are turning towards IQF foods in greater numbers since they can be handled quickly and conveniently – this, in turn, reduces the need for firms to invest in heavy and/or bulky cooking equipment and machinery.

The European market for IQF foods has traditionally been dominated by products such as fruits (e.g. berry fruits such as strawberries and raspberries, as well as peaches, apples, cherries and tropical and citrus fruits), vegetables (e.g. peas, carrots, peppers and green beans), seafood (e.g. shrimps and scallops) and various types of grains, pulses, pasta and noodles. Meat and poultry items are also a mainstay of the IQF foods market – in the past, individual products such as chicken breasts, burgers and sausages have featured heavily, although the market is now witnessing the arrival of whole meat and poultry products, e.g. frozen turkeys.

Fruit represents one of the largest sectors within the European market for IQF foods. This segment is dominated by red fruits and berries, consumption of which continues to increase. Much of this has been driven by increased demand for IQF fruits as ingredients in foods such as bakery goods (e.g. cakes and muffins), as well as in jams/jellies and smoothies. One current growth area within the sector is IQF avocadoes, since supply of this type of fruit is largely confined to fresh varieties, which are highly perishable and therefore suffer from a very short shelf-life. The continued popularity of dips such as guacamole is expected to drive further demand for avocadoes treated using IQF.

There is growing demand in Europe for processed fruit and vegetables offered in smaller portions, which are more suitable for individual dietary requirements and smaller (often one-person) households. It is felt by many industry sources that the IQF sector can help to meet this need. Within the vegetables sector, demand is rising for IQF sweetcorn, which is used in applications such as salads and snacks. The market for IQF sweetcorn is made up of kernels and cobs.

As the market has expanded, the scope for further growth has widened. Some in the industry feel that the potential for IQF cheese is high at present – this is chiefly due to the growing appetite for premium and/or high-quality cheeses within both the retail and foodservice industries. Cheese treated with IQF technology will have a longer shelf-life than fresh alternatives, while offering a similar taste profile. Some of the IQF cheeses now available include mozzarella (e.g. shredded, sliced, cubes, sticks, etc.), gorgonzola, cheddar, blue cheese, camembert and goat’s cheese.

Herbs are also a growth sector within the IQF market – notable examples include mint, coriander, sage, parsley, rosemary, basil and lemongrass. Demand for IQF herbs has benefited from the growing consumer desire for more innovative and novel taste profiles within their diets, a trend which has also contributed to increased sales of ethnic foods. Using IQF technology can help to lock in the color, flavor and nutrients of herbs, with processing usually taking place within 24 hours of their harvesting. Potential applications within the food industry for IQF herbs include pizza toppings, ready meals, sauces and salads.

Over the next few years, it is possible that the market for IQF pasta may undergo the same changes currently being witnessed within the pasta industry. These include the move towards more gluten-free products to cater towards health and dietary needs, as well as pasta made without eggs, which is therefore suitable for those following a vegan diet. Although consumption of vegan-friendly pasta is heavily skewed towards millennials and the younger age groups, the consumer base may broaden in the coming years. Also expected is the emergence of more IQF pasta products made with ancient grains, another trend which has resulted from the desire to follow a healthier diet. In recent years, pasta products such as spaghetti and penne have been introduced featuring various types of ancient grains – notable examples include quinoa, millet, amaranth, teff, sorghum and, most recently, fonio (a grain which has been cultivated and eaten in Africa for around 5,000 years).