In a groundbreaking move that could reshape food processing, the German startup hs-tumbler is introducing a revolutionary mixing technology that promises to enhance efficiency and reduce energy consumption across various industries. Founded in 2021 by Bernhard Hukelmann and Peter Stellbrink, hs-tumbler has caught the attention of global snacks and confectionery giant Mondelēz International, earning a spot in its prestigious 2024 CoLab Tech accelerator program.
The core of hs-tumbler’s innovation lies in a technique termed trajectory mixing. Unlike traditional methods that rely on stirring with a stick, this approach utilizes high-frequency movements of containers along a two-dimensional curved path. The result is a rapid mixing process that uses less energy while achieving a homogeneous blend of materials, whether it’s cookie dough, marinated meats, or even dental filling materials. Ian Noble, VP of R&D at Mondelēz, describes this method as “disruptive,” highlighting how it challenges conventional practices in food production. “Typically, you have a big mixer that consumes a lot of power. But what if you just shook everything in a container? The efficiency is remarkable,” he explains.
The hs-tumbler system is designed for near-continuous production, featuring automated filling mechanisms that allow for swift product exchanges. With container sizes ranging from 4.5 to 50 liters, the technology can produce over 100 tons of product daily, significantly outpacing traditional mixers while consuming up to 90% less energy. Hukelmann emphasizes that the system’s compact design—occupying a footprint of just two by two meters—enables high throughput without the extensive space requirements of conventional mixers.
Cleaning and maintenance are also simplified, as the absence of traditional mixing implements means less time and cost spent on sanitation. Andreas Leitze, managing director at hs-tumbler, notes that the technology has been successfully tested across a variety of materials, from powders to viscous liquids. Several small-scale machines are already operational in commercial kitchens and meat processing facilities, with a larger model set to debut at a meat customer’s site by the end of the year.
Despite the promising capabilities of hs-tumbler’s technology, Hukelmann acknowledges the initial skepticism from potential customers. The shift from traditional mixing methods to a fundamentally different system requires education and a willingness to embrace innovation. However, he points out that once stakeholders see the technology in action, they are often impressed by its efficiency and flexibility.
The company is initially focusing on the meat industry, which Hukelmann describes as “the easiest entry point” due to its size and demand for efficient mixing solutions. However, being part of Mondelēz’s accelerator program opens up new avenues for exploration in the snacking sector, including applications in cookie and cracker dough production. The ability to produce micro batches tailored to specific recipes also presents exciting possibilities for mass customization.
As hs-tumbler continues to refine its technology, it is also exploring the integration of artificial intelligence to optimize the mixing process. By analyzing the sounds produced during mixing, the AI will learn to determine the ideal movement patterns for different materials, enhancing the system’s adaptability and precision.
With its innovative trajectory mixing technology, hs-tumbler is poised to disrupt the food processing landscape, offering a glimpse into a future where efficiency, energy savings, and flexibility are paramount. As the company moves forward, it will not only transform how we mix ingredients but also set new standards for sustainability and productivity in the industry.