Hummus Production Optimised: Ultra-smooth texture with the Fristam Colloid Mixer

A leading hummus manufacturer has successfully developed a new, ultra-smooth hummus texture using advanced inline mixing technology - without altering its core recipe. The breakthrough highlights how modern processing solutions can deliver product differentiation in one of the world’s most competitive food categories.

Hummus production demands strict control over texture, particle size and consistency, particularly for large-scale suppliers serving retail and foodservice markets. The producer’s goal was clear: create a lighter, creamier and more homogeneous product while maintaining full recipe flexibility and high-volume repeatability.

Working with Fristam and its regional partner, the manufacturer implemented the Fristam Colloid Mixer (FCM) alongside an existing shear blending system. Installed downstream, the high-shear colloid mixer enabled precise particle size reduction beyond the limits of conventional inline mixing.

During trials, cooked chickpeas - both standard and fully formulated recipes—were processed through the system in a single pass. Laboratory analysis confirmed a significant improvement in product structure: average particle size was reduced to 28 µm, larger particles were eliminated, and distribution became uniform with no detectable peaks.

The result was a visibly smoother, lighter hummus with a cream-like texture—achieved using the same ingredients. This new texture profile opens opportunities for premium product positioning and differentiation in a crowded market.

The system also supports full clean-in-place (CIP) operation, ensuring hygienic processing without disassembly. Following successful trials, the producer installed two units, now running reliably in continuous production.

This development demonstrates how advanced colloid mixing can transform texture, enabling food manufacturers to innovate without reformulating—an increasingly important advantage in competitive global markets.