i-Mix International
Every component in the pack shares one water history and one heat history, and the freezer is where they stop agreeing.
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A frozen meal puts structures that want opposite things into one pack: crisp dough beside a wet sauce, pastry around a wet filling. When the balance is wrong, water moves to where it does the most damage. It shows up, for example, as a base that softens, pastry that loses its lift, cooked starch that firms as it retrogrades, a sauce that separates or a seam that splits. Reheating is where all of it appears at once.
SolutionsProducts working together towards your commercial objective. |
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| Cost reduction |
| Plant-based ranges |
| Children's products |
| Protein enrichment |
| Clean label |
| Freeze-thaw stability |
| Drip-loss reduction |
| Reheat performance |
SystemsOne formulated product. One defined job. |
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| Form-retention systems |
| Coating adhesion systems |
| Texture stabilisers |
| Fat-replacement systems |
| Colour protection and antioxidant systems |
| Natural preservation systems |
| Dough and pastry structure systems |
| Moisture barrier systems |
| Sauce and filling stabilisation systems |
IngredientsThe materials themselves, from producers we select. |
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| Functional proteins |
| Starches |
| Hydrocolloids |
| Fibres |
| Coating and breading materials |
| Flavours |
| Seasoning and spice blends |
| Marinades |
| Sugars |
Technical knowledge
A product that survives a single freeze and thaw tells you very little. Transport, the retail cabinet and the home freezer each cycle it again, and temperature excursions can promote further ice-crystal growth. That damage does not reverse on thawing, which is why a formulation validated on one freeze can still fail across the chain it actually travels.
Read the technical noteLet’s make it happen.
