Mixue Malaysia launches cold chain upgrades
The brand also held a new training programme to support the shift.
Mixue Malaysia is gradually rolling out cold chain-upgraded products whilst simultaneously carrying out a cold chain training program in West Malaysia.
“We are upgrading our fruit ingredients from room-temperature storage to a full cold chain system. All these efforts are ultimately aimed at delivering a product experience of Real Ingredients, Fresh Flavours, and Pure Taste to consumers," said Teh Hwa Chun, Central Region Area Manager of Mixue Malaysia.
Mixue said cold chain products are being rolled out across West Malaysia, with ingredients flash-frozen at -35°C and delivered via a -18°C cold chain to ensure freshness from source to store.
The first upgraded products are "Fresh Punched Orange" and "Taro Grape Tea". For the latter, the room‑temperature juice and jam have been replaced with frozen concentrated juice, flash‑frozen at -35°C and delivered via cold chain to lock in freshness from farm to cup.
Mixue China deployed a professional training team to support the rollout of the new cold chain upgrades, following a comprehensive "instruction, hands‑on practice, assessment, and certification" model.
The training program is organised into four groups of two trainers each, covering roughly 18 to 20 stores and 30 to 35 participants per session. Trainees include franchisees and store managers (two per single‑store operator) plus 1 to 2 core representatives per multi‑store operator, with total participation expected to exceed 1,000.
Training follows a centralised model, with early sessions in the central region are held at headquarters, while others take place at local stores. The process includes product explanation, hands‑on practice, a theoretical exam, and certification.
Trainees who complete the program receive a qualification certificate, which serves as the standard for replication across their stores.
