i-Mix International
Every product here is judged against one it is not, by people who know the original by heart.
Explore our supply
In meat the structure arrives already built. Here there is nothing to start from but powders, and everything the product has to be gets assembled out of them. It shows up, for example, as a burger that binds in the pan and opens on the grill, a whole cut with no grain to it, a drink that separates before its shelf life is out, or the raw material's own flavour coming back through whatever is put over it.
SolutionsProducts working together towards your commercial objective. |
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| Meat-like texture, bite, fibrousness and structure optimisation |
| Taste, aroma and plant protein off note management |
| Juiciness, moisture retention, fat binding and cooking yield |
| Protein enrichment, amino acid balance and nutritional optimisation |
| Binding, cohesion, forming and shape retention |
| Process tolerance, extrusion performance and batch consistency |
| Shelf life, oxidative and microbial stability |
| Emulsion, gel and thermal stability |
| RTD suspension, sedimentation and mouthfeel control |
| Protein bar softness, cohesion and anti-hardening |
| Freeze thaw, chilled storage and reheating stability |
| Clean label and additive reduction reformulation |
| Soy-free, gluten-free and allergen friendly development |
| Colour, browning and cooked appearance optimisation |
| Powder solubility, dispersibility and instantisation |
SystemsOne formulated product. One defined job. |
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| Plant-based burger, mince and meatball texture, binding and juiciness systems |
| Plant-based sausage, hot dog and deli alternative emulsification and gelling systems |
| Plant protein RTD beverage emulsion, suspension and mouthfeel systems |
| Plant-based nugget and tender core structuring systems |
| Plant-based whole cut, strip and shred fibrous structure systems |
| High protein bar binding, softness and anti-hardening systems |
| Plant-based fish, tuna, shrimp and seafood structure and flavour systems |
| Plant protein powder instantisation and dispersibility systems |
| Plant-based ready meal texture, freeze thaw and reheat systems |
| Water and fat binding yield and succulence systems |
| Plant protein off note masking and savoury taste systems |
| Batter, breading and coating adhesion and crispness systems |
| Clean label and methylcellulose free structuring systems |
| Low and high moisture extrusion functional systems |
| Antioxidant and shelf life protection systems |
| Colour, browning and cooked appearance systems |
| Cost optimised protein, starch and fibre systems |
| Protein fortification and amino acid balancing systems |
| Reduced sodium and fat restoration systems |
IngredientsThe materials themselves, from producers we select. |
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| Plant protein isolates, concentrates and hydrolysates |
| Textured plant proteins, chunks, mince, strips, shreds and protein crisps |
| Functional starches |
| Functional fibres |
| Hydrocolloids |
| Savoury, reaction and smoke flavours and plant protein taste modulators |
| Methylcellulose and other cellulose derivatives |
| Seasonings, herbs and spice blends |
| Mustard flours, powders, bran and functional mustard ingredients |
| Pea, chickpea, lentil, faba bean and other pulse flours |
| Batters, breadings, crumbs and functional coating ingredients |
| Antioxidants and chelating agents |
| Preservatives, fermentates and natural shelf life ingredients |
| Colours and colouring foods |
Technical knowledge
Methylcellulose can build structure during heating and its gel reverses during cooling. Its contribution must be assessed alongside the other proteins, starches and binders in the patty.
Replacing it means assessing hot structure, water and fat retention, cooled texture, cost and labelling targets together.
Read the technical noteBring us your next challenge.
