A leading U.S. hot sauce manufacturer aimed to expand its portfolio with a smooth, consistent cantina-style salsa. Unlike chunky or fully puréed sauces, this product required evenly reduced onion, tomato and bell pepper pieces in the 3–5 mm range, suspended uniformly in a tomato-based liquid while maintaining fresh visual integrity and natural flavor perception.
The salsa had only been produced in a test kitchen using a conventional blender, leaving uncertainty around industrial scale-up, texture repeatability and hygienic processing. Already operating multiple Fristam pump technologies across their facility, the processor turned to Fristam to identify a scalable, low-risk production solution.