The ultra-cold, ultra-fast freezing methodology results in tiny crystal formation to freeze the product. Water turns into ice crystals around 30-25 degrees Fahrenheit or -1 to -4 degrees Celsius and the final product does not freeze into solid form to maintain its quality. Furthermore, IQF technology is used for the preservation of vegetable and vegetable-based products, food sustaina... https://introspectivemarketresearch.com/reports/iqf-vegetables-market/