Abstract: A procedure for the production preferably of food foams from flowable and pumpable mediums, as e.g. egg/white solutions, whole egg/sugar mixtures or cream products. It is applicable in the baking and confectionery industry, to the production of physically aerated baked and confectionery goods, as well as foamed confections. The main object of the invention is to produce well aerated foams of high volume with a minimum of apparatus and energy input. The invention therefore is based upon the aim of providing conditions and to introduce the gas in such a volume ratio into the medium to be foamed, that volumes of at least 900 p.c. are obtained. According to the invention, the medium to be foamed and gas are delivered separately to a pump, in a volume ratio of at least 1:8, mixed, and then the mixture (medium/gas) is delivered from the pump to a dispersion tube where it is foamed.