Freezing and quick thawing of fresh dairy alternative drinks

Hi guys,

We are a startup making fresh dairy alternatives in Ireland about to relaunch after a long break due to covid. At the moment we must make 2000L at a time but I'm really wary of the demand when we start up as we have a short shelf life. 

I was thinking if we could pasteurise, bottle and then flash freeze our product and then use a quick thaw unit to defrost batches on demand?

This would mean we can make a larger amount of product and bring the cost down but keep it fresh. Is this something thats done or am I completely mad here?

Possibly.  The main issue I see with this is the texture of the product changing due to freeze / thaw and separation of ingredients during freeze / thaw. You can experiment with it and see if it is an issue you need to overcome or not.

Aside from that, as long as you freeze / thaw in the correct conditions it should not pose a food safety or other quality risk.