In conventional freezing the fruit cools slowly; the large ice crystals that form rupture cell walls. On thaw, that damage shows up as drip loss — lost water and aroma.
With IQF (Individual Quick Freezing) each piece is frozen individually at -40°C in about eight minutes. The rapid transition forms only small ice crystals, preserving the cell structure.
The result is less drip on thaw, better texture and brighter color — a difference that carries straight through to yogurt, bakery and beverage applications.