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JBT brings new additions to Pack Expo 2017

JBT Corporation will be showcasing a wide range of innovative technologies and systems for liquid food and beverage processors at the upcoming Pack Expo 2017, which takes place in the Las Vegas Convention Centre from September 25-27.

The Fresh‘n Squeeze® Multi-Fruit Juicer will be one of the key products for the liquids foods sector on display at the show, with visitors able to sample fresh juice from the machine. Globally recognized as delivering the sweetest juice with the lowest peel oil and highest yield, the Multi-Fruit Juicer offers unparalleled reliability, performance and sanitary design.

One of the most recent additions to the JBT family, Avure Technologies, will also be on hand to showcase its High Pressure Processing (HPP) solutions; systems which are used in 60% of HPP systems worldwide thanks to their ability to extend shelf-life, as detailed in a new JBT White Paper.

Pure Spoon successfully uses Avure’s HPP solutions

Already being used by successful innovators, such as Pure Spoon – a baby food start-up now listed with Whole Foods and Kroger – HPP achieves food safety and extends shelf-life while providing consumers with nutritious, natural, flavorful food.

The JBT presence will also feature a look at the JBT JayBoT™, an inexpensive automated guided vehicle (AGV) system that enables companies to redeploy resources more effectively by removing repetitive and wasteful work practices.

The JayBot (seen here at a Pepperidge Farms site) can help redeploy resources

Donn Sabato, JBT’s North America Director of Sales, explained that the focus of JBT’s participation would be on highlighting the full range of technologies and solutions that the company offers food and beverage processors, as well as highlighting the many new additions.

“We have new solutions and technologies to offer the customer base and they will be prominently displayed at the show,” he said. “Given JBT’s strategic focus and the promising opportunities with our FoodTech business we are focusing our efforts on growing this segment.”

JBT will be appearing at Pack Expo 2017 at Booth S-7244, South Hall from September 25-27 at the Las Vegas Las Vegas Convention Center.

JBT Avure’s HPP system explained in new White Paper

High Pressure Processing, or HPP of short, is an innovative, all-natural cold pasteurization technique that preserves the vitamins, taste and texture of processed foods, while also extending the shelf life. Market leader JBT Avure, at the forefront of high pressure technologies since the 1950s, has been involved in the creation and delivery of 70% of commercially available HPP products today, and now accounts for over 60% of HPP treated food worldwide.

A newly-launched JBT White Paper, “Avure & High Pressure Processing,” examines what makes JBT Avure’s HPP systems unique, looking at how they not only satisfy quality conscious consumers and secure product safety, but also deliver a longer shelf life and maintain low production costs per unit.

With consumer demand ever greater for fresh, healthy foods that are also preservative-free, processors are faced with the dilemma of also having to meet retailer demand for extended shelf life while also keeping costs down. HPP, which uses ultra-high pressure purified water to keep packaged food and beverages pathogen-free to stay fresh longer, provides a proven solution for everything from juices through to baby food, dressings and soups.

CLICK TO READ THE AVURE & HIGH PRESSURE PROCESSING WHITE PAPER

JBT’s A&B to launch READYGo CIP line at Process Expo

JBT Corporation’s A&B Process Systems is to use its appearance at Process Expo 2017 to launch its new READYGo™Clean-In-Place (CIP) Systems line, which will feature among a full range of processing solutions for food and beverage companies. As A&B’s new standard line of skidded systems, READYGo CIP provides compact, easy-to-install solutions that reduce labor and save time during system installation and start-up.

The new launch is part of the complete line of processing solutions that A&B offers, covering the design, fabrication, automation and installation of stainless steel process systems used in a variety of industries.

CLICK HERE TO READ MORE ABOUT READYGO™ CIP SYSTEMS

“From stainless steel process tanks and vessels, to process modules and skidded systems, A&B provides custom turnkey solutions that will help our customers meet or exceed their production goals,” explains A&B’s Product Line Director Jim Larsen.

Process Expo 2017, which takes place from September 19-22 at Chicago’s McCormick Place Convention Center, is an important show for all of JBT, providing visitors with an opportunity to see the full product line offered by the company. “From protein processing to automated guided vehicles to beverage and juice processing, Process Expo is a great avenue for our customers to see the full product line offered from JBT,” says Larsen.

“We enjoy learning about all of our potential customers at the show – typically in the food, beverage, dairy and pharmaceutical markets. Customers can see first-hand how JBT is with them all the way down the line.”

JBT will be exhibiting at Process Expo 2017 at Booth 1824, North Hall, McCormick Place Convention Center, Chicago from September 19-22.

JBT & Aquaporin work on novel system that could boost food taste and flavor

JBT has begun collaborating with Aquaporin, a Danish clean-tech specialist that has developed an innovative system for achieving more sustainable water usage in food and beverage processing, while at the same time reducing energy consumption and boosting product flavor.

The food industry is one of the world’s biggest water consumers. As of 2015, food production accounted for around 30% of total global energy consumption, as well as a large proportion of overall water consumption, according to the UN’s Food & Agriculture Organization (FAO). As such, the industry has a huge potential to become more sustainable by reusing and cleaning water.

This is one of the goals behind the Joint Development Agreement that Aquaporin recently signed with JBT.

The company – together with JBT – is looking to develop new applications for food and beverage processing using Aquaporin’s novel forward osmosis membrane; an innovation that departs significantly from reverse osmosis, the traditional means of desalinating water.

Aquaporin’s pilot system, set-up with Denmark’s Arla Foods

Unlike the traditional system, forward osmosis – featuring biomimetic membranes – uses the osmotic pressure difference between a feed water stream and a draw solution as a driving force, making it highly energy efficient, explains Sylvie Braekevelt, Project Manager for Applications at Aquaporin.

As well as significantly reducing energy consumption, Braekevelt says forward osmosis can help achieve higher food quality during dry food production by luring water out naturally rather than forcing it out; until now the typical system used by processors.

Above: how the forward osmosis process works

“Liquid foods is a very promising application for us because we believe very strongly that the technology can make a difference to the taste and the quality of the product,” she says. “Most taste compounds are volatile and easily evaporated – as soon as you start running at high temperatures to get water out, the compounds that escape from the liquid foods first are the ones that are more volatile than water, which are the aromatic compounds. Forward osmosis, which uses low temperature water flows, makes sure the aromatic compounds are kept in the foods.”

Braekevelt adds that the system is currently going through pilot testing to determine which food and beverages would be best suited to forward osmosis.

JBT aims to deliver solutions to tuna industry challenges

Today’s global tuna industry is faced with multiple challenges, from the need to minimize environmental impact to the challenge of how to meet retailer and consumer demand with a limited stock of fish. Albert-Frans Brouwer, JBT’s Global Product Line Manager for Tuna, here examines the challenges the sector faces and explains what JBT is doing to help tuna processors overcome them.

If you look at the global tuna industry as it stands today, it is clear that it is a sector which faces multiple challenges. To maintain a healthy population of tuna in the world’s oceans the number of fish we can catch is limited and that’s not going to change. So if you want to be successful in the industry, the key focus has to be on improving the yield, turning as much of the catch into product that can be consumed by people. Next to this the tuna industry is increasingly focused on minimizing the environmental impact of processing.

Where can improvements be made? To do that we need to examine how tuna is processed from the fresh catch to eventually becoming the finished tuna product in a package, ready for consumption.

Along the way, there are a number of essential steps. After being caught, tuna typically comes frozen into port. The fish is pre-cooked, cleaned and cut into smaller pieces before going to a filler, which fills the pre-cooked tuna into cans. From there, the canned tuna goes to a filler-closer where oil or brine is accurately added on top of the tuna cake and the can is closed. In a final step the closed container is sterilized again after which the finished product is ready to go out to retailers.

Learn more about JBT’s Vacuum Pre-Cooker Cooler for Tuna

JBT has a full range of product solutions for all the key process steps that serve tuna processors around the world. In recent years we have been very successful in the marketing of our filler portfolio in the Mediterranean region, with the focus on improving the efficiency of our solutions.

The JBT Tuna Filler series, which is designed to automatically add pre-cooked tuna into open-topped cans at high speed, has recently been augmented by a model that can fill three, 3 oz cans simultaneously, surpassing the industry-standards.

Learn more about JBT’s Tuna Filler

On top of that, for many years JBT has developed software that optimizes pre-cooking and sterilization parameters during processing, making sure the production potential of each of these stages is maximized. We evaluate the type of fish that comes in to make sure customers receive the best possible product after the process is completed.

Our focus at JBT is on the product quality and the environmental impact because that is going to be key to the future of the business. In particular we want to take a closer look at the pre-cooking stages because that’s where we believe we can offer new solutions to substantially reduce water consumption and a more sophisticated determination of processing conditions. We are also looking at ways in which we can we can integrate processing innovations from similar industries, such as poultry or meat.

I think it’s safe to say that although big challenges exist for today’s tuna industry, processors can be confident JBT will be working side-by-side to help meet them.

Pure Spoon and Avure: How HPP helped baby food brand to mainstream success

A unique aspect of the High Pressure Pasteurization (HPP) technology developed by JBT’s Avure business is that it can deliver an extended shelf life for liquid foods with a minimal impact on flavor, texture or nutritional content. Retaining a fresh taste and the maximum amount of nutrients has been crucial to the success of Pure Spoon, an innovative baby food brand whose HPP-pasteurized products can now be found on the shelves of top US grocery retailers, such as Whole Foods, Kroger and Walmart, and are available on line at Amazon.com, Jet.com, Amazonfresh.com and purespoon.com

When new mom and entrepreneur Alyson Eberle began initial planning for what would eventually become Pure Spoon, she found HPP offered a way of keeping the product as fresh as possible while maintaining the food’s all-important nutrients, giving Pure Spoon the ability to extend its product line of nutrient-packed purees across the US.

“Parents across the US are demanding fresher, better options for their babies, but don’t have time to make every meal at home,” Eberle explains. “I wanted to fill the massive gap between the nutrient-lacking, over-processed options available at the stores and the fresh meals I was making at home. But how do you keep the product fresh?”

Pure Spoon’s Alyson Eberle

Unique benefits
A newspaper article about High Pressure Pasteurization (HPP) technology first drew Eberle’s attention to the possibilities offered by HPP systems, which led her to make contact with Avure.

“Baby food hasn’t really changed since Gerber introduced it over 70 years ago,” she says. “The only innovation that has happened in that time is that manufacturers are putting it in pouches as well as jars, which I think is a minus because you can no longer see the food that your children are eating.

“Up until now, many manufacturers have been using high heat sterilization or pasteurization, which kills so much of the food – the flavor, the texture, the color, and most importantly the nutritional content – so when you are talking about babies, HPP made so much sense.”

LEARN MORE ABOUT HPP TECHNOLOGY

As Avure CEO, Jeff Williams, explains, HPP systems are unique in their focus on cold rather than hot pasteurization for liquid foods; a process that has almost no impact on taste or flavor.

HPP technology works by taking liquid foods contained in flexible packaging and subjecting them to cold water at extremely high pressures – 87,000 pounds per square inch or 6,000 BAR – which has the effect of inactivating pathogens, such as salmonella, listeria or E.coli.

Understanding HPP
Support from Avure during Pure Spoon’s adaptation to HPP processes was a key element of the company’s success, says Eberle, who worked over a four-year period, full-time and part-time, during the genesis of the brand.

“Avure has been very helpful as they support entrepreneurs in expanding HPP in new categories,” she says. “They told me, let’s try it, this is what you need to be mindful of, and this what HPP can and cannot do. Having food experts who understand HPP on a micro level and what it can do for food means the technology can be applied to categories that haven’t seen HPP before.”

Of course, the process did not stop with pasteurization and Eberle explains that Pure Spoon has since spent considerable energy, time and money educating consumers about the benefits of HPP technology. “We have different ways of communicating depending on who our audience is, but the focus is on explaining to consumers how HPP allows us to lock in more flavor and, most importantly, more nutrition into the food.  And when you are feeding babies, that is critical,” Eberle adds.

PLF International joins JBT family

JBT Corporation has announced the acquisition of UK-based PLF International (PLF), a specialist manufacturer of filling machines and complete turnkey line project management for the fast-growing global powder product market. With demand increasing worldwide for powdered products, especially for powdered infant formula and nutraceuticals, the acquisition will enable JBT to bring PLF fillers – which combine with JBT’s own seamers – to a much wider marketplace.

Since 1994, PLF International has designed and manufactured what is considered to be one of the most flexible, user-friendly powder filling machines in the world. PLF’s range of filling machines are all built to facilitate the stringent demands of the food, beverage, cosmetics and pharmaceutical industries, being easy to clean with minimum giveaway and gentle product handling. They can be semi or fully automatic and are built so performance can be enhanced to meet production demands.

“JBT and PLF have collaborated on numerous, successful projects over the past ten years,” said Tom Giacomini, Chairman, President and Chief Executive Officer. “Specifically, customers have purchased PLF fillers and JBT closers as part of an integrated solution. Adding PLF’s expertise and complementary products to Liquid Foods provides a valuable extension to our portfolio. Additionally, we can expand PLF’s business geographically and strengthen its aftermarket opportunities.”

“PLF provides a unique filler that is an improvement on most of the competition as there is very little product breakdown and giveaway,” explained Carlos Fernandez, President and Managing Director of JBT’s Liquid Foods business. “PLF’s filler and ancillary products can be used in conjunction with JBT’s closer to complete an integrated line solution, so this is a very complementary acquisition for us, which will also give us access to the fast-developing powdered product market.”

PLF Managing Director Mark Emond commented: “We were seeking a long-term steward for PLF going forward and feel comfortable that in JBT we have the ideal partner given that we have worked so well together in the past. With JBT’s focus on innovation, technology and customer care, we are leaving our business in the best possible hands.”

As well as powdered infant milk, the integration of PLF will also open the door for JBT to enter the powdered nutraceutical and added vitamin drink segment; a market that will again complement JBT’s existing business, Fernandez added.

PLF International was founded in Harwich, Essex in 1994, and has progressed and grown into the leading global supplier of vacuum and volumetric filling machinery and complete turnkey lines for the powder product market. With a multinational, blue chip customer base, PLF has become the technology of choice for infant formula and nutraceuticals as well as other high value products. With no augers in the filling process, product integrity is assured and dust minimized. PLF employs 60 people and is based in the south east of England.

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