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What we do · 01 the technology
Italian fresh food, made shippable
The problem with Italian food export is not demand: it is that the best products last a few days. Fresh from Frozen addresses that, and nothing else.
The problem
Why burrata never reached Dubai
A shelf life of days
Fresh burrata has a commercial life measured in days. A sea crossing uses all of it.
Unsold stock becomes loss
Buying fresh means buying risk: whatever is not sold by the expiry date is thrown away. That is why buyers order small.
Quality that moves with the season
Milk is not the same all year round. A foreign buyer wants the same product in January and in August.
How it works
Four steps
1
Artisan production
The product is made the way it always was, by hand, at our certified partner plant.
2
IQF freezing
Within hours, piece by piece. Ice crystals stay small, so the structure of the product is not broken.
3
Cold chain
−18 °C from the plant to your warehouse, in a single consolidated container.
4
Thawing
You thaw only what you sell. The rest stays at day one.
What changes
Traditional fresh and Fresh from Frozen
| Traditional fresh | Fresh from Frozen | |
|---|---|---|
| Shelf life | A few days | Months, stated on the technical sheet |
| Transport | Air freight, urgent, expensive | Sea freight, consolidated |
| Unsold risk | Carried by the buyer | Thaw in rotation |
| Consistency | Follows the milk season | Same quality all year |