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HPP Fresh Florida: how JBT Avure helped build a fast-growing business

JBT Avure

The story of how leading Florida-based High Pressure Processing (HPP) service provider HPP Fresh Florida came into being can be traced back to a game of golf one Thanksgiving between company founders Keith Sirois and Peter O’Hara. Hospitality industry professionals with a combined 80 years’ experience between them, Sirois was enthusiastically relating details of a visit to a salsa plant owned and operated by a friend in Michigan. 

The owner of a business called Garden Fresh Foods, Sirois’ friend was using HPP for salsas to considerable success. “I was enamored with the whole thing,” Sirois recalls. “I felt like this is the future of food.”

HPP revolution
HPP, a technology developed by JBT’s Avure Technologies business, can deliver an extended shelf life for liquid foods with a minimal impact on flavor, texture or nutritional content. The system pasteurizes liquid foods in flexible packaging by 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.

“HPP allows food manufacturers to take preservatives out of food,” explains Sirois. “It also gives smaller companies an opportunity to expand their marketplace, and that’s what Garden Fresh Foods did. They bought a small HPP machine and all of a sudden were shipping all over the world. From a little company that was schlepping salsa around grocery stores, they were exporting to Asia and other places.”

How HPP works_Avure

JBT support
O’Hara was similarly enthused, so the pair started to look for a site in Florida, eventually finding a suitable building in the town of Bartow. “We’d been in the food business our whole lives, so we understood there is a shift happening in food and in what people want in their food,” says Sirois.

HPP Fresh Florida provides several ancillary services, such as labelling, date code and packing, but HPP remains its primary business, working with suppliers and products, including meat, seafood, juice, salsa, hummus and dips. “There’s a wide variety of foods that can be treated with HPP and we’ll do any of them,” explains Sirois.

“Of course, there are some foods that are not suitable for HPP, and there are some controlling factors when it comes it packaging – you can’t put glass or cans through HPP – but a huge number of foods are suitable.”

JBT Avure at ProPak Asia

HPP Fresh Florida’s relationship with JBT began when the company enquired about ordering its first Avure HPP machine and has continued ever since. “We have a great relationship with JBT,” says Sirois. “I felt right from day one that we were partners.”

The company currently uses JBT Avure’s largest machine, the AV40X, for HPP processing, but has the plumbing and foundation work in place for a second unit, which Sirois expects to order next year to meet growing demand.

Overall, he says customer feedback to the technology has been very enthusiastic, and new customers continue to arrive on an almost daily basis. “What we are finding is a company may discover us through their relationship with JBT, and all of a sudden I talk to them and then I get calls from people they called and spoke to about us, so it’s very exciting,” Sirois adds.

Visit HPP Fresh Florida HERE

Learn more about JBT Avure and HPP technology

JBT launches complete solution for cold pressed juice and puree producers

juice bottles in ice - generic

JBT has introduced a complete, combined solution for small and medium-sized juice processors who are seeking a more efficient, effective and simpler-to-clean system than typical batch bag press solutions. A combination of three pieces of equipment, JBT’s Fruit and Vegetable Processing Solution is ideal for premium juices and blends produced by smaller juice marketers.

The solution can be assembled using three JBT unit operations: a) an FVX5 fruit and vegetable extractor, which receives the raw products and performs the initial size reduction; b) an FTE50 Turbo Finisher, which produces a puree from the mash created with the FVX5; and, c) an optional screw or paddle finisher to deliver juice with a medium-to-high solid content. For a very thin product, the juice can also be sent through a decanting system.

According to Michael Mas, JBT’s Global Product Line Director for Fruit and Vegetable Processing, a number of these combined solutions have been sold over recent months with more expected to follow. “It’s aimed at super premium products, you can use it for juices, blends and drinks; we have one in the United States creating blended drinks from apples, carrots, ginger, and leafy greens,” explains Mas. 


JBT’s FVX5 fruit and vegetable extractor

“The system is for smaller processors looking to move from batch processing,” he continues. “The typical equipment for smaller processors is a batch press where the fruit is cut up and placed in a bag which squeezes the fruit to extract the juice. You then have to open the bag and throw away the leftover mash and clean the bag, but it’s not the easiest system to clean.”

By contrast, JBT’s system offers a seamless flow, which delivers continuous flow processing instead of having to do batches, with a flexibility that allows companies to blend in fruits and vegetables during the process. “If you want to have, for example, a mix of apples, carrot and kale, you can throw them all into the same hopper and it blends on a continuous basis,” says Mas. 

Hygienic design and cleanability are also key design features. With a bag press, you have to physically clean it, wash it and maybe put it in caustic soda to make sure the bag is clean. With a CIP capable process, you can hook it up and run it through a complete cleaning process without being forced to take everything apart,” he adds.

Find out more about JBT’s Fruit and Vegetable Processing Solution

JBT shows backing for Florida citrus sector

Florida citrus groves

JBT is participating in this month’s Florida Citrus Industry Annual Conference to show the company’s ongoing support for the sector at what continues to be a challenging time for citrus growers in the Sunshine State. 

An event which draws together producers, packers and processors, the Florida Citrus Mutual annual gathering is being held at the Hyatt Regency Coconut Point, Bonita Springs from June 13-15. In addition to educational sessions, the conference will feature an update on research into the ongoing threat posed by citrus greening to Florida’s citrus groves, plus a grower panel on current challenges faced by the industry.

JBT’s Global Product Line Director for Fruit & Vegetable Processing, Michael Mas, said JBT will be present primarily to show for an industry of which it continues to be an active participant. “This is about JBT supporting the Florida citrus industry, which we have been a member of for over 80 years,” he added.

Find out more about the Florida Citrus Industry Annual Conference

Read about JBT’s range of solutions for citrus processors

JBT highlights HPP at Asia events


JBT Avure at ProPak Asia

JBT is taking part in two major Asian trade exhibitions this month – Fooma Japan in Tokyo from June 12-15 and ProPak Asia in Bangkok, Thailand from June 13-16  – where the company will be highlighting recent innovations for food and beverage processors. These will include the benefits of High Pressure Processing (HPP) from JBT Avure, which was also the subject of a special seminar held in Bangkok.

Fooma Japan 2018 – the international food machinery and technology exhibition – takes place at the Tokyo Big Sight exhibition halls, while the annual processing and packaging technology event for Asia, ProPak Asia 2018, will be staged at Bangkok’s BITEC conference center.

JBT HPP Asia Seminar

Delegates at the JBT Avure HPP Asia Seminar in Bangkok, Thailand on June 12

The advantages of using HPP for seafood, premium juice, dairy, wet salad and other industries in Asia will be one of the principal focuses for JBT at the two events, where representatives will be outlining how the technology is being used to provide food safety and extend shelf life, while also retaining vitamins, nutrients and flavor.

JBT will be exhibiting at Fooma Japan 2018 from June 12-15 at Booth 5P-16 at Tokyo Big Sight and at ProPak Asia 2018 from June 13-16 in BA21, Hall 100 at Bangkok’s BITEC center.

Avure seminar aims to spread HPP gospel in Asia

Thailand seafood factory - shutterstock.jpg

JBT Avure will be highlighting the potential benefits of High Pressure Processing (HPP) for Asia’s seafood, wet salads, meat, dairy, ready meals, and premium juice industries at a special seminar to be held in Bangkok, Thailand on June 12 aimed at driving awareness of the technology in the region.

JBT’s HPP Asia Seminar, which will be staged at Bangkok’s DoubleTree by Hilton Hotel, will examine how HPP is already being used successfully by processors across North America and Europe, focusing on how the technology provides food safety and extends shelf life while retaining the vitamins, nutrients and flavor.

How HPP works_Avure

Dave Peltier, JBT Avure’s Director of Sales for Asia and South America, explains that given the relative lack of knowledge in Asia about the successful utilization of HPP in other regions, the market for the technology in Asian countries is still emerging. The HPP seminar, which will coincide with the ProPak Asia trade fair in Bangkok where JBT is also exhibiting at Booth BA21 Hall 100, provides a convenient way of presenting the concept to Asian food companies attending the exhibition.

Some 70+ people, including several companies who already use HPP, will be attending the event which is aimed at introducing the system as an alternative to UHT and other processes; and one in which nutrients, safety and shelf life quality are not compromised.

JBT Avure stand Propak Asia.png

Seafood is an especially important application for HPP in Asia, as well as many of the other applications such as juices, meat, guacamole, salsa, dips and salad dressings,” says Peltier, who adds that JBT Avure already has several installations in Thailand, South Korea and Taiwan.

“Avure will update in detail the current state of HPP product applications and successes globally,” he concludes.

For more information about the seminar, contact JBT Asia Pacific HERE

Read the full seminar program

Read how HPP helped baby food brand Pure Spoon achieve mainstream success

d-Limonene: extracting added value from waste citrus peel

Zumos Palma 2

Citrus waste disposal is a problem faced by many citrus juice plants, which up until recent times has left companies with the dilemma of whether to invest in costly feed mills. However, there is an alternative. JBT has developed several effective ways to get added value from waste citrus peel and by-products, with some offering very substantial financial benefits.

Exploring some of the alternatives to traditional citrus peel disposal is the focus of a JBT seminar to be delivered at the forthcoming 2018 Citrus Engineering Conference, which takes place on June 7 at the Citrus Research & Education Center Lake Alfred, Florida.

In a talk on alternatives to traditional feed mills, Jose Biot, JBT’s Global Technical Manager for Citrus Processing, will focus on some of the innovative options available from JBT for the recovery of potentially valuable by-products from citrus peel.

citus essential oils_Shutterstock

Valuable essential oils can be extracted from waste citrus peel

Waste solution
Biot will tell delegates that traditional methods for disposing of waste citrus peel, such as feed mills, have become significantly less attractive over recent years due to rising energy operating costs required for investment in such projects. 

In particular, for small processors who generate peel volumes below the threshold typically required to make a feed mill investment profitable, taking care of the wet peel becomes a problem, with many resorting to paying to have it trucked out.

JBT’s T.A.S.T.E. Evaporator and, especially, READYGo™ d-LIMONENE are two systems that can be used by small processors to make more profitable use of citrus waste by extracting essential oils and other products from the peel.


JBT’s READYGo d-Limonene

d-Limonene, a natural organic solvent used in aroma industry and other sectors, is one of the most lucrative by-products of the citrus extraction process.

The oil component can be collected from leftover peel without having to make a significant investment using the JBT READYGo™ d-LIMONENE recovery unit; a system that boasts up to a 95% recovery efficiency rate.

The systems, Biot will say, enable small processors to handle a sticky problem through an interesting solution, which – in the case of the JBT READYGo d-Limonene system– can provide substantial revenues at current market prices.

Click HERE for the full conference program

Read how Spain’s Zumos Palma (pictured above) benefited from JBT READYGo d-LIMONENE system

JBT’s next generation Multi Fruit Juicer boosts output and visibility

JBT new Multi Fruit Juicer - small

JBT, the leading solutions provider for food and beverage processors, has launched the next generation of the highly successful Fresh’n Squeeze® Multi Fruit Juicer, which as well as offering unparalleled juicing, delivers a faster, more attractive and easy to operate version of the classic system.

Previewed at the recent National Restaurant Show 2018, JBT’s next generation Multi Fruit Juicer offers a 65% increase in juice output over the existing model, as well as a more open and appealing design.

Capable of handling up to 33 pieces of fruit per minute, the latest version of the Multi Fruit Juicer can produce 40 gallons of fresh juice during every hour of operation, up from the 25 gallons per hour delivered by the previous model. In addition to moving from a one-case to a two-case hopper, the Juicer is also markedly more attractive in appearance than its predecessor, featuring viewing windows showing the juicing process and increased visibility of stored citrus.

JBT new Multi Fruit Juicer close-up

The Multi Fruit Juicer was one of the star attractions at the booth of JBT Master Distributor Juicernet by Mulligan Associates at the National Restaurant Show, where company founders Bonnie and Gene Mulligan showcased the system to visitors from across North America.

Mulligan, which has been JBT’s exclusive representative in North America for the past 18 years, highlighted the system to many of its 2000 dealers from across the US and Canada as part of its 33rd consecutive appearance as an exhibitor at the trade event.

Juicernet’s co-founder Bonnie Mulligan said: “The new JBT Multi Fruit Juicer brings a real theater effect because you are able to see what’s going on inside the juicer. Eliminating all the casing and making it stainless steel makes it much easier for cleaning, while the increased speed is another huge benefit. It will help having a two-case hopper instead of a one-case hopper, and it just looks so much newer and fresher.”

Click HERE to find out more about the Fresh’n Squeeze range