IQF FRUIT

IQF FRUIT

- Applications and Why Manufacturers Prefer It Over Purée

IQF fruit is a further-processing ingredient used in many industrial products. Although purée is already blended and easy to use, manufacturers often prefer IQF because the two formats serve completely different purposes.

IQF fruit is commonly used for:

• Juice & industrial smoothies (blending + heat treatment)
  
  

• Ice cream base and fruit inclusions
  
  

• Bakery fillings, jams, and compotes
  
  

• Yogurt fruit preparations
  
  

• Food service applications (cocktails, desserts, toppings)
  
  

Manufacturers choose IQF instead of purée because:

• Stronger natural aroma: IQF maintains a fresher, more natural fruit flavor, while purée often develops a cooked note after processing.
  
  

• Texture control: IQF allows products to retain real fruit pieces or chunks, something purée cannot provide.
  
  

• Better color retention: IQF holds color more effectively during heating, whereas purée browns more easily.
  
  

• More formulation flexibility: IQF can be cooked, blended, kept in pieces, or adjusted to different viscosities.
  
  

• Longer shelf life: IQF stored at –18°C can last 24–36 months, while purée typically lasts 12–18 months.
  
  

• Cost efficiency: In many cases, purée is more expensive than IQF, and IQF allows better yield management in production.
  
  

Because IQF keeps the fruit’s natural structure intact, it is suitable for premium products where authentic taste, texture, and visual identity are important.