Freezing in a Flash

IQF products represent an important sector within the market for herbs, rice and noodles, reports Jonathan Thomas.

Demand for herbs, rice and noodles remains strong throughout the European food industry, driven by high penetration of convenience foods such as ready meals, soups and sauces. Although many of these products are sold in ambient form, there is also a sizeable market for herbs, rice and noodles prepared using the individual quick freezing (IQF) process. This provides added convenience for food manufacturers and foodservice operators, as availability (especially within the herbs sector) can often depend on seasonal factors.

Herbs

The world has a large and expanding market for herbs, many of which are now sold in IQF format. This freezing technique is considered especially useful within the category since herbs tend to lose their nutritional value after 48 hours and are frequently vulnerable to damage during the transportation process. Traditionally, air drying has been a popular method of preserving herbs, although this can cause shrinkage and potentially loss of flavour and/or nutritional value. The freezing process assists in preventing oxidation, as well as ensuring availability throughout the year, rather than solely when fresh herbs are in season. 

Many of the most popular herbs used for cooking purposes appear in frozen format – examples include dill, oregano, tarragon, parsley, basil, chives, coriander, lemongrass, sage, and thyme. According to Future Market Insights (FMI), the global market for herbs and spices will increase from around USD171.5bn in 2024 to over USD244bn by 2034, with annual growth averaging almost 4%. Growth should be aided by interest in ethnic cuisine and a wider choice of flavor profiles, as well as greater consumer awareness of the health benefits offered by various herbs.

Europe has a large and expanding market for herbs and spices, importing around 450,000 tonnes per annum, according to data from UNComtrade. However, most herbs consumed in Europe are also produced domestically, with output levels especially high in countries such as France, Italy, Spain, Greece, Poland, and Bulgaria. Some of the largest markets for fresh herbs include the UK, France, Germany, the Netherlands, Spain, and Poland.

To read the entire article, please access your complimentary e-copy of Frozen Food Europe May-June, 2024 issue here.