I’m not sure how it affects the nutrients, but freezing it and then thawing it works. It does not change the taste or the consistency at all. The only annoying part is if you have frozen things for ahead of time that it does take longer to thought than expected. It takes like a whole day in the fridge to thaw, but if you run the shaker under hot water for like 10 minutes or so, it will also thought that way. It doesn’t separate, nothing happens to it, and it does taste fine, but I’m not sure if the nutrition is affected. I imagine that if you left it out for like three or four hours that it would thought as well. If you wanted to have a nice cold Huel for lunch, but you were going to be in a place that might not have water or ice for example, you could make one ahead of time, freeze it, and then by the time you were ready to eat it, it would start but it would still be cold. I do not think that sewing in the microwave would be a good idea because when I have tried to thaw anything in the microwave, it is very uneven and one part will be really hot, which you don’t want, and then the other part will still be ice. The hot water for 10 minutes thing does work though. You just put the shaker under some running hot water, shake it up every three minutes or so, and then it will thaw, and it will be ice cold just like it came out of the fridge. Yes, I know that this is not safe to do with meat, but since you aren’t actually taking it out of the shaker, and because this isn’t me and you are not really worried about bacteria multiplying on it like that, I think it would be fine. You do not open the shaker at all using this method. You just submerge the outside of the shaker and hot water like lay it on its side in the sink and then run hot water over it. I find that method a bit cumbersome now, so I’m just going to plan better, and get my now on the counter. I don’t think that the 24 hour rule actually applies if you freeze it because mine has been fine. I have several shakers now, so I just make several ahead of time and just freeze them. It has worked out great. I would encourage the staff to try this as well, and add information about it to the website if it is a viable option. I think it works, and based on what I know about freezing, I don’t think it probably affects the nutrition, so I think it is definitely worth a try. You just freeze it right in the shaker. Just right back to the way it was. I was pretty sure that it would work because it is based on oats, and you can freeze oatmeal very well.