Ahead of the annual industry showcase, Donn Sabato, JBT’s North America Director of Sales, explained that despite the challenging situation for Florida’s citrus sector, JBT is dedicated to keeping the industry both viable and profitable for producers.
“The dominant issue for the Florida citrus industry is greening, a bacteria spread by an insect called a psyllid, which has affected virtually all citrus groves in Florida,” explains Sabato. From producing 240m boxes of oranges in 2004, the industry last year produced 70m boxes as a result of greening.
While the industry is working hard to find a viable treatment for greening, Sabato says JBT is doing everything it can to support the difficult situation for growers. In addition to showing support at events, he says JBT has developed juice extractors that are ideally suited for the smaller fruit produced by greening-affected trees, while ensuring that the right sized fruit always goes to the right extractor.
“The real value for us of an event like the Florida Citrus Industry Annual Conference is that we are sponsoring and participating in it,” says Sabato. “We want to be part of the industry’s recovery from greening and part of the recovery is taking part in events like this.”
JBT Corporation will be bringing the juicer with the highest yield currently available in a new, larger capacity version to this year’s National Restaurant Show, as part of a presence that will focus on offering a complete juice bar solution for clients large and small.
In conjunction with its US master distributor, Juicernet by Mulligan Associates, JBT will be appearing at the event, which takes place at Chicago’s McCormick Place Convention Center from May 20-23, to highlight solutions that make economic sense while delivering the highest quality.
Chief among them is JBT’s Fresh’n Squeeze range of point-of-sale juicers, which have a proven record of yielding up to 50% more juice per unit of fruit than all competitor models, while also boasting a unique design that can handle the widest range of fruit sizes and citrus varieties.
The juicer works on the principle of instantaneous separation – removing peel, seed and albedo components that can have an adverse effect on flavor instantaneously from juice – delivering the superior quality product which has become a hallmark of the Fresh’n Squeeze brand.
Visitors enjoying Fresh’n Squeeze juice at last year’s ProPak exhibition in Thailand
Attractive display New for this year’s show will be a larger capacity hopper for JBT’s Citrus Juicer – a point-of-sale model for juice bars that allows customers to see the juice being extracted – that can hold some 40 lbs or 120 pieces of fruit, up from the standard hopper’s 20 lbs or 60 pieces of fruit.
According to JBT’s Fresh Juice Account Manager, Jerry King, using the new hopper means less loading, less often, while also providing an attractive display of citrus in a large basket above the machine.
“Fresh’n Squeeze juicers give companies in the restaurant and hotel industry a citrus juicer that is both profitable and provides a healthy, natural product for their customers,” he said.
King added that JBT and its master distributor would be displaying a full line of juice bar equipment that handles not only citrus, but also vegetable juices with the Produce Plus Juicer.
JBT Corporation will be present in China this week as part of the SGF-IFU Asia Roadshow where delegates can find out more about ways in which fruit by-products can offer potentially lucrative business opportunities.
The READYGo™ d-Limonene system in particular enables companies to recover valuable d-Limonene– a citrus oil ingredient which has a variety of uses from cleaning to cosmetics to flavoring – without having to make a significant capital investment.
According to Qian, the Roadshow, which will also take in visits to Thailand, Japan and Dubai, is designed for quality, R&D and production managers, as well as for purchasing and sales managers of juice processing and bottling industries.
“The objective of the Roadshow is to get closer contact to Asian juice producers, to explain the control activities of SGF, an international organization responsible for raw material control, and to give the participants an opportunity to discuss issues related to the juice industry with the relevant speakers,” he said.
A version of this article was previously published by Dairy Reporter.com
JBT Food & Dairy Systems (JBT F&DS) has maintained a presence in the global dairy sector for over four decades, whether as a standalone business or as part of its former parent company Stork, working as a major supplier of sterilization and filling equipment to the European dairy industry. But following its acquisition by JBT in 2015, the Amsterdam-based company is preparing for a huge expansion in its activities, moving into new markets and integrating its technology into systems across the broader JBT business.
JBT F&DS has multiple product lines from processing – specifically sterilizing and pasteurizing dairy and juice products – to filling and blow molding systems. Products are sterilized using Sterideal®-branded UHT equipment, following which they can be stored in aseptic tanks before going on to aseptic fillers. JBT F&DS’s sterilization options run from 2,000 liters per hour up to 25,000 liters per hour, while tanks go from 10,000 liters up to 50,000 liters.
“It’s all about aseptic,” says Richard Groenendijk, JBT F&DS’s Director of Operations in Amsterdam. “Long-life products must be produced to commercially sterile conditions, so we’re focused on making all-aseptic equipment.”
Dairy – from long-life milk through to puddings, creams and dairy sauces – as well as high-end juices are the principal aims, although Groenendijk says JBT F&DS has also supplied equipment for a range of food products, including sauces containing beans, tomato sauce products and soups, and even nutraceuticals (low acid products with high protein and vitamin content).
JBT F&DS can supply shelf stable solutions for juices as well as dairy
Larger network Traditionally, JBT F&DS’s client base has been concentrated in Europe and in particular on long-life milk countries in the south, such as Spain, Portugal and Italy, which Groenendijk describes as classic UHT dairy countries – although puddings and other dairy products also have a strong market in Northern Europe.
“The origin of UHT equipment dates back to the 1960s, so we have a large installed base with many of our customers making repeat orders because they know us and the equipment,” he says.
For the last 20-30 years, JBT F&DS has also had a strong presence in Latin America – principally Mexico, Argentina, Brazil and Colombia, all of which are growth markets for the company. Over the last 10 years, JBT F&DS has also invested in South East Asia and is growing strongly there.
“We have a very strong Customer Care business in dairy, mainly from UHT equipment – about 30-40% of our turnover is post sales Customer Care – but being integrated into JBT will make us even stronger and give us a greater presence worldwide with far more field service engineers,” says Groenendijk.
JBT F&DS’s Richard Groenendijk
Technology integration JBT F&DS’s integration into JBT will progress further during the course of 2017, with the company’s technology set to be introduced into equipment supplied by A&B Process Systems, the US-based stainless steel process system specialist also acquired by JBT in 2015.
“A&B Process Systems is strong in the mixing and blending of products – their clients, for example, use a milk base to which is added a strawberry or chocolate flavor, then sent to a UHT to be sterilized, so we are working on product integration with A&B,” explains Groenendijk.
“We make heat exchange technology that has no couplings in it – our competitors have tube-in-tube heat exchanges which typically use a six meter-long tube, a coupling, and then another six meter-long tube,” explains Groenendijk.
“This is important because each coupling is an aseptic risk – a coupling can leak and if they leak you can have bacteria entering your product, so having long tubes without couplings is an advantage when it comes to building heat exchangers.”
In conjunction with JBT’s operation in Parma, Italy, the F&DS technology is being integrated into existing JBT systems, meaning that it could soon be in practice in sectors where the former company has not previously had a notable presence, including fruit and juice sterilization.
Expansion focus JBT F&DS’s ambitions for its processing systems business are echoed in its other principal area of business, filling and blow molding, where it is expanding beyond its original focus into new markets under the leadership of Patrick de Groot, Aseptic Systems Product Line Manager.
JBT F&DS (formerly Stork Food & Dairy Systems) has been a major supplier of sterilization and filling equipment to the European dairy industry since the 1960s. In fact, de Groot comments that taking one market as an example, in this case the UK, an estimated 80% of milk bottles in the country are filled using SFDS equipment.
Patrick de Groot
Over the course of the years, with the advent of new technology, JBT F&DS has moved into aseptic technology – the technique whereby liquids are subjected to a high temperature for a few seconds to kill potentially harmful bacteria before cooling and filling into retail packaging – and is now a leading supplier of the systems to dairy companies.
Through such approaches, he says JBT F&DS is able to supply long life, shelf stable solutions for dairy and juice makers, with the advantage that the products can be subsequently stored almost anywhere for a relatively long period of time.
An estimated 80% of glass milk bottles in the UK are filled using JBT F&DS equipment
Safety a priority De Groot, who has a background in mechanical engineering, originally joined F&DS after writing his graduate thesis on the company, starting in the marketing department before moving into business operations. Since assuming responsibility for JBT F&DS’s sterilization business, de Groot has concentrated on areas where the company’s technology could be applied outside its traditional dairy business.
JBT F&DS is now studying how such technologies can be across sectors in other parts of the world. In the case of the US, he says JBT F&DS is already well established with US Food & Drug Administration (FDA) approval for its aseptic filling equipment. “In the US we’re looking for a way to support that process and work with US dairy farmers,” he says.
However, the approach JBT F&DS takes to this and other new markets is likely to be different to the past. Over the course of the past two years, de Groot says JBT F&DS has moved from being an engineering company to a build-to-order specialist, which configures specific machines for specific customers using proven technology.
Ensuring food safety, he says, is also of crucial importance to the company, explaining that JBT F&DS follows rules and regulations that are very much in line with FDA principles. “We are one of the only companies in the world that is able to offer sterility rates that are far beyond those that are typically seen in the industry,” de Groot says.
JBT F&DS’s UHT systems could soon be in action worldwide
Change in emphasis In terms of markets, de Groot says there are virtually no limitations on where JBT F&DS is able to supply, although he says the US, China, Thailand and Indonesia have assumed particular importance over recent years.
Although still important, de Groot says demand in Europe has slowed during the past decade, while JBT F&DS now receives orders from as far afield as Zimbabwe, Australia and New Zealand. This change in emphasis, he explains, is partly down to JBT F&DS’s effort on long-life dairy and juice products, meaning demand tends to be greater in countries where such products are typically consumed such as Spain and Italy, rather than the likes of the UK where fresh remains dominant.
So what has changed at F&DS since being acquired by JBT Corporation in summer 2015? According to de Groot, being part of JBT is giving F&DS access to an established international sales network. “We are a company based in Amsterdam that was part of the Stork industrial group, and as such it was a challenge to service our customers throughout the world – with JBT, we have access to a larger footprint worldwide with sales and service that is close to our customers,” he explains.
Although it remains strong in the dairy sector, JBT F&DS has moved into the juice market in a major way over the last few years to the extent that 30-40% of the aseptic fillers that it manufactures are now destined for juice processors. JBT’s years of working with the juice sector have served JBT F&DS well, adds de Groot, who explains that its new parent company’s knowledge, expertise and contacts within the industry have been of huge benefit to JBT F&DS.