FAM Stumabo has nearly doubled its production capacity for french fry blades, while increasing manufacturing capabilities for circular and cross-cut blades used in industrial food cutting equipment. The expansion includes a third production facility, now fully operational, which houses the company’s hydrocutting blade operations.
The Kontich, Belgium-based company’s investment combines increased production capability with greater manufacturing flexibility, supported by new automated and semi-automated equipment. This is a response to growing needs of potato processors for operational efficiency, consistent cutting quality and greater product differentiation, including the development of specialty french fry cuts.
Stumabo’s expertise in precision blade manufacturing dates back to 1947. Its development has closely followed the evolution of industrial food production, from canning to frozen foods and today’s increasingly diverse cutting applications. Since joining forces with Fam in 1997, the Belgian company has combined its blade manufacturing expertise with Fam’s knowledge of industrial cutting equipment, serving food processors worldwide.
“Throughout our history, we have grown alongside the food processing industry, adapting our expertise and technologies to the changing needs of customers,” said CEO Mark Van Hemelrijk. “This latest expansion represents another important milestone. It reflects our confidence in the future of the french fry industry and our commitment to investing in the people, technologies and manufacturing capabilities that will help our customers succeed in the years ahead.”
Responding to an Evolving Market
The french fry industry is evolving as processors look for new ways to differentiate their products while improving production efficiency. Traditional straight-cut fries continue to dominate the market, but demand for specialty shapes and exclusive cuts is creating new opportunities for product innovation and higher-value offerings. At the same time, production efficiency remains a priority.
Consistent cutting quality and optimal yield help processors make the most of their raw materials, while longer blade life reduces replacement frequency and operating costs. Reliable availability of replacement blades is equally important to maintain production continuity and minimize downtime.
“By working closely with processors, we gain a better understanding of where the market is heading and can anticipate future needs,” said Bjorn Thumas, business development director. “Today, our customers are looking for more than reliable cutting blades. They need solutions that help improve efficiency while giving them the freedom to introduce new products and respond to changing consumer preferences. That is the thinking behind this expansion: to ensure we have the capacity, flexibility and expertise to support them as their businesses evolve.”
Expanding Capacity and Flexibility
The expansion includes additional automated capacity for high-volume blade production and investments in semi-automated manufacturing to accommodate a wider variety of specialty cuts. A new laser system, state-of-the-art forming machines and other specialized equipment further enhance the company’s capabilities.
Beyond french fry blades, Stumabo has also broadened production capabilities for circular blades and cross-cut blades, essential cutting tools used in Fam Stumabo’s industrial cutting equipment.
Extensive Blade Range
Stumabo’s hydrocutting blade portfolio includes more than 3,500 active types, with over 75 cutting dimensions for square-cut french fries alone. This extensive range reflects the diversity of hydrocutting systems and cutting heads used by potato processors, as well as the different shapes and dimensions required for the finished product.
Alongside traditional straight-cut fries, Stumabo offers blades for specialty shapes such as crinkle cuts, deep crinkle cuts, scoops, wedges and other proprietary or exclusive shapes.
Visitors to the upcoming Interpom 2026, set to take place in Kortrijk from November 29 to December 1, are invited to meet the company’s team in Hall 1, Booth 199 to discuss their cutting requirements.
