As the food processing industry faces intensifying pressures around sustainability, resource efficiency, and regulatory compliance, Heat and Control’s inaugural FoodTech Forum 2025 emerges as a timely and strategic initiative. Taking place in Lelystad, the Netherlands, from June 2 to 20, the event will spotlight live equipment demonstrations, expert-led seminars, and groundbreaking technologies designed to reshape processing operations. In this exclusive interview, Rick Bajema, Director of Processing Innovations at Heat and Control, offers a first look at the innovations on display — from smart seasoning systems to water-saving breakthroughs — and shares how the company is helping processors build a more resilient, future-ready food system.

Can you give us a preview of what Heat and Control will be showcasing during the event, and what role you and your team will play in the presentation? 

We’re thrilled to be launching our inaugural FoodTech Forum 2025 at our Netherlands facility — an exciting milestone for Heat and Control in Europe. This three-week Open House event will highlight our latest snack food and French fry processing innovations, with a strong emphasis on sustainability.

Attendees can expect live equipment demonstrations, tailored technical seminars, and direct access to our global subject matter experts. Sessions are designed to provide practical, actionable insights into improving operational efficiency, while reducing environmental impact.

The event theme “creating a more resilient and sustainable food system” reflects our commitment to helping food processors tackle today’s biggest challenges — through collaboration, innovation, and shared expertise.

Event Format

The event runs over three weeks, with each week tailored to specific market segments:

• Week 1: Potato Chips & Snack Industry
• Week 2: French Fry & Potato Products Industry
• Week 3: General Food Manufacturing & Additional Topics

To accommodate busy schedules, seminars will repeat daily. Key presentations include:

• Innovating Towards Sustainability – presented by Mick Walsh, Chief Engineer
• A Symphony of Seasoning Technology – presented by Blake Svejkovsky, General Manager, Product Handling Systems
• Water Sustainability – presented by me, Rick Bajema, Director of Processing Innovations

In my presentation, I’ll highlight our latest water-saving technologies and how these simple, easy-to-operate systems can significantly reduce freshwater consumption on the processing floor. Originally developed for potato chips, we’re now applying these innovations to French fry production and beyond — empowering you to meet your sustainability goals without compromising performance.

How are today’s most pressing challenges — such as water usage, energy consumption, and sustainability — shaping the way you approach processing innovation? 

Tightening sustainability targets and shifting consumer expectations are placing growing pressure on processors to operate with less — less energy, less water, less waste. At Heat and Control, we see these challenges as opportunities to drive meaningful change. 

We’ve always been at the forefront of innovation — delivering end-to-end solutions that empower food processors to optimise their operations while meeting the highest standards of quality, efficiency, and yield. Our focus goes beyond just selling equipment — we deliver integrated, end-to-end solutions that optimise high performance with sustainable resource use.

We’ve invested heavily in research and development into water and energy efficiency, enhanced process control, and water use reduction. More than ever, our role is to be your partner in progress — helping you build future-ready operations that align with both sustainability and business success.

What new or updated solutions in potato processing will be highlighted at the event? 

New solutions on display will include:

• NEW FastBack Symphony On-Machine Seasoning System: Boosts seasoning precision while minimising product waste.
• NEW Spray Dynamics Symphony In-Kitchen Seasoning System: Optimizes flavour application and operational efficiency.
• NEW Cascade Water Recirculation System (SWSM): Revolutionizes water conservation in processing systems. 

We also have two new water processing systems for different stages in potato processing that have applications from initial washing, peeling, and slicing operations.

Further equipment on display:

• CEIA metal detection and inspection systems
• FastBack product handling systems
• Ishida weighing and packaging systems
• Dryers for the French fry market

Can you walk us through the research and development process behind one of these technologies? 

A good example is our Slice Wash Support Module (SWSM). We recognised customers were struggling with both high freshwater consumption and excess debris in their fryers and we endeavored to resolve both issues. The SWSM has relatively fine mechanical filtration for the full process flow rate and then ~1/2 the process water is run through proprietary hydrocyclones to remove the starch, silt and other fine debris. Traditional hydrocyclone systems used in the industry require high pressure (>90 psi) to operate well so this represents a significant energy investment. 

This pushed us to develop a proprietary energy efficient (~25 psi) hydrocyclone system that is scalable from 17 to >1000 gpm. This hydrocyclone system is compact and simple to operate while consuming far less power than the traditional alternative. We also recognised that defoamer consumption is a significant concern and cost for our customers. In response, we developed a robust foam sensing system that informs the PLC controlled defoamer/antifoam pump how much to dispense to precisely manage foam levels. We are striving to deliver process improvements for all aspects of each unit operation we are developing.

How is Heat and Control leveraging engineering advances to help processors achieve higher yield, lower waste, and better product consistency? 

During process development, we explore customer needs and requirements closely and then do small scale “proof of principle” testing to better understand the fundamental physics governing the application. This allows us to iterate through different concepts quickly and scale up smaller proof of principle testing systems with more precision and less risk. Then we extensively use sophisticated computer modeling tools for fluid flow, particle motion, and stress analysis to build a commercial “alpha” system that is used to refine the design under actual operating conditions. 

If we still think the system holds commercial promise, we will produce a commercial “beta” system that is as close as we can come to the final commercial offering. After the beta has operated for some time, the “final” commercial design is determined. Controls and integration are very important aspects of all equipment. We also use 3D scanning and full 3D modeling throughout the design process to ensure a good fit and simplify installation. The final results are unit operations that deliver strong process performance and return on investment. 

In your view, what trends are defining the future of potato processing — from both a technological and market demand standpoint?

Sustainability is the defining trend, but we recognise there’s no one-size-fits-all solution. Every line and facility has its own set of challenges. Our role is to deliver customisable, turnkey solutions that support real-world progress — whether that means reducing water use, lowering energy consumption, or simplifying operations.

Key focus areas include:

• Water conservation, especially in regions with limited freshwater
• Carbon footprint reduction, through energy-efficient designs and electrification
• Ease of use, with equipment that’s easier to run, clean, and maintain

Ultimately, we’re helping processors stay ahead of both regulatory and consumer expectations — while maintaining product quality and operational efficiency.

What specific demands are you seeing from processors in the European region, and how are you responding to them? 

In Europe, the push for energy and water efficiency is strong — and matched by demand for equipment that’s intuitive and low maintenance. As mentioned earlier, staying ahead of evolving food and safety regulations is key.

Space is also a key concern. Many facilities have aging infrastructure, with limited room to grow, so equipment upgrades must be compact and retrofit-ready. Our process improvements are designed with these constraints in mind offering high-performance results with a smaller footprint.

How do you see Heat and Control’s role evolving as regulatory pressures and consumer expectations push for greater sustainability and traceability in food manufacturing? 

These regional demands are part of a broader global shift. As regulatory and market pressures increases, sustainability and traceability have moved from being value-adds to non-negotiables. These shifts are redefining how food is produced — and how we partner with our customers.

We don’t just sell equipment — we work closely with customers to co-develop solutions that meet production goals while aligning with sustainability targets. Whether it’s reducing carbon footprint, improving product consistency, or optimising resource use, our team of experts turn today’s challenges into tomorrow’s opportunities.

What message would you most like attendees and readers to take away about Heat and Control’s innovation philosophy at this event?

Our event theme “creating a more resilient and sustainable food system’ supports our innovation philosophy of partnership, performance, and progress. We’re actively advancing technologies across every stage of processing — from preparation to packaging — to transform efficiency, sustainability, and return on investment.