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JBT Liquid Foods exhibits at California’s largest food processing trade show

JBT will be showcasing its full Liquid Foods range, including new additions, to food and beverage processors large and small at California’s biggest trade event for the industry, the super-regional California League of Food Processors Expo 2018, held at the Sacramento Convention Center from February 21-22. 

As the largest show of its kind in the US’ most populous state, the event offers JBT the opportunity to catch up with existing customers and build relationships with potential new ones, while at the same time highlighting recent innovations from JBT Liquid Foods.

The expo also offers a useful forum for expanding knowledge about issues affecting food processing in the form of multiple workshops held over two days on the trade show floor.

Photo © Food Processing Expo

The California League of Food Producers (CLFP) has been the voice and the advocate for California’s food producing industry since 1905, representing the interests of both large and small food processors and beverage producers throughout the state. Each year, the CLFP holds its annual Food Processing Expo in Sacramento, CA, which attracts many food processing industry leaders, among more than 270 exhibitors and 2500 attendees.


JBT’s North America Director of Sales, Donn Sabato, said JBT’s presence at the event was expected to help reinforce current client relationships and bring on board new customers.

“As JBT, we serve the majority of the industry leaders expected to be present whom we would be delighted to receive at our booth,” he said.

“The show will enable us to further build relationships with the food processing leaders and begin establishing a relationship with potential new customers, while also promoting the JBT Liquid Foods range, including innovations such as the JBT SP-20 EV Extended Vacuum Kit.”

JBT will be exhibiting at the California League of Food Processors Expo 2018 in Booth #526 from February 21-22 at the Sacramento Convention Center.

READYGo d-LIMONENE helps Spanish juice company add value

Zumosol is one of the best known orange juice brands on the Spanish market, easily recognizable to shoppers in supermarkets and grocery stores up and down the country for its quality. But a far less well known – but significant – fact about Zumosol brand owner Zumos Palma is it has emerged as an innovator in the extraction of valuable citrus byproduct d-Limonene, thanks to a long-standing collaboration with JBT.

Part of Turkey-based multinational Toksöz Group since its separation from former parent company Leche Pascual in 2013, Zumos Palma is based in Palma del Río in the southern, Andalusian province of Cordoba. Some 90% of the business is focused on orange juice, of which around 40% juice extracted from the annual 120,000 tonnes processed by the factory is sold under the Zumosol brand.

As managing director Juan Martinez explains, Zumos Palma has maintained a long-term, fruitful relationship with JBT since the Spanish business was initially established in 2003.

“We have had a long relationship with JBT, stretching right back to the establishment of Zumos Palma,” he says. “In our factory, the whole process of juice extraction and gathering of by-products takes place using JBT products.

“Virtually all of the equipment we use comes from JBT, from the receipt of fruit to the extraction of juice, and the recovery of by-products such as d-Limonene and fruit pulp takes place using JBT technology.”

Adding value
When Martinez joined Zumos Palma in 2013, he had already become aware of the interest d-Limonene was receiving as a product in the juice sector and its potential worth, and decided to install the firm’s first READYGo d-LIMONENE system. “Since we installed it, the unit has functioned very well – it’s easy to use and the results have been very positive to such a degree that in 2017 we decided to install a second unit,” he recalls.

“We also carried out a study into the economic results delivered by the technology, and from a financial point of view they have been very positive.”


The second machine, Martinez continues, is being installed with a slightly different focus in mind. Whereas the first READYGo d-LIMONENE unit was used to recover d-Limonene from the emulsion derived from the orange juice extraction process, the second will be used to recover d-Limonene by pressing orange peel.

The recovered d-Limonene, says Martinez, is sold primarily to companies working in the perfume industry, as well as for use as aromas.

“The READYGo d-LIMONENE enables us to put a value on a product that until now was not recovered, meaning your results as a business can become more attractive because it is an additional value that you are able to extract from the fruit,” he concludes.

JBT inaugura en México el curso Better Process Control School con la aprobación de la FDA

JBT anunció el inicio del curso Better Process Control School, el cual se ofrece por primera vez en América Latina y cuyo objetivo es permitir que los técnicos de calidad, I&D y personal de planta cuenten con esta importante certificación, aprobada por la FDA, necesaria para la exportación de alimentos y bebidas procesados al mercado estadounidense.

El curso brinda capacitación esencial para todos aquellos que deseen exportar alimentos procesados de baja acidez a EUA. Con sede en México, este curso será el primero en su tipo que se abra en América Latina y permitirá que compañías desde México hasta Colombia obtengan esta trascendental certificación para sus empleados.


“Es necesario que las compañías latinoamericanas cuenten con esta certificación si es que quieren exportar al mercado estadounidense”, precisó el Gerente Técnico Regional de JBT Liquid Foods, Narsi R. Ponagandla.

El curso brinda capacitación esencial para empresas que deseen exportar alimentos procesados de baja acidez a EUA

“Al traer este fundamental curso a México, JBT lo ofrece por vez primera en la región México, Caribe y Centroamérica, y trae a expertos en preservación de alimentos y enlatados desde nuestra planta de JBT en Madera, California”.

“La certificación abre las puertas del mercado estadounidense a los clientes de México y países aledaños”.

El curso brinda la capacitación requerida por la USDA y FDA, para los operadores de planta, técnicos y personal de I&D que intervienen en el control del procesamiento térmico, acidificación, y evaluación de cierre de envases. El curso será impartido en español por instructores que son expertos en el ramo.

Con cupo limitado, el curso se lleva a cabo una vez al año, a lo largo de cinco días, en las instalaciones de JBT de San Andrés Cholula, Puebla, y este año será del 12 al 16 de marzo.

Para apartar su lugar, contacte a Daniela Márquez de JBT a su correo

JBT inaugurates FDA-approved Better Process Control School in Mexico

JBT has announced the launch of its first Better Process Control School for Latin America, developed to enable quality, R&D and plant technicians to obtain vital FDA-approved certification for exporting processed food and beverages to the US market.

Providing essential training for any processor wishing to export low-acid foods to the US, the Mexico-based school is the first of its kind to be inaugurated in Latin America and will help companies from Mexico to Colombia to gain all-important certification for their employees.


“Latin American companies need to have this certification if they want to export to the US market,” explains Liquid Foods’ Regional Technical Manager, Narsi R. Ponagandla.

The course is essential for Lat Am processors wishing to export to the US

“For the first time in the Mexico, Caribbean and Central America region, JBT is offering this essential course in Mexico, and will be bringing along experts in canning and preservation products from our Madera, California facility,” he says.

“This certification will open doors in the US market for customers in Mexico and nearby countries.”

Taught in Spanish, the course will provide USDA and FDA-required training for plant operators, technicians and R&D personnel in thermal process control, acidification and container closure evaluation delivered by experts in their field.

Held once a year, registration is still open for the limited-space five-day course takes place at JBT’s facility in San Andrés Cholula, Puebla from 12-16 March.

To reserve a place, contact JBT’s Daniela Marquez at