From faux-meat veggie burgers to healthy snacking options, plant-based foods have very much stepped into the limelight over the last 12 months, with meat-replacement meals that aim to look, cook and taste like beef garnering reams of media coverage. High-Pressure Processing (HPP) systems from JBT that can extend the shelf-life and preserve the flavor of plant-based foods will be the subject of a free JBT webinar taking place on October 16.
Developed for customers in the Asia-Pacific region, the 30 minute, live HPP Plant-Based Food Trends webinar will deliver an overview of trends within the plant-based food sector, looking at how the phenomenon has spread across the food and beverage industry, and giving examples of success stories.
The webinar will also examine how HPP systems from JBT Avure can benefit plant-based foods by extending product shelf-life through the use of cold pasteurizationtechnology. Attendees will get the chance to learn how the technology ensures food safety without the use of heat or preservatives, while maintaining fresh food characteristics such as flavor and nutritional value.
The JBT HPP Plant-Based Food Trends Webinar will take place on October 16 2020 at the following local times:
Like most activities across the food processing industry, the testing of new products and processes has been affected by the Covid-19 pandemic, with previously routine visits by customers to JBT testing centers or JBT visits to customers restricted by the ongoing situation. However, virtual monitoring and remote support are providing JBT customers with innovative solutions that are helping avoid delays to the implementation of new systems.
Like most international companies, JBT has had to find alternatives to travelling to meet customers and this includes JBT’s Tech Centers, among them the JBT Research Technology Center for In-Container Sterilization in Madera, CA, where the emphasis is on continuing to provide thorough support. “Even during these challenging times, we have been open and fully active, and are here to help customers,” says Narsi Ponagandla, JBT’s Madera-based RTC Manager for Liquid Foods.
The Madera center, he says, establishes processes for customers by performing tests and supplying the data to customers. It further has the added assurance of having FDA process authority-approved team members on hand to make sure all testing is up-to-date and compliant with current standards.
Decreasing exposure One such example of support provided to a customer was a canned coffee processor with a steam-water spray pilot retort used for establishing commercially sterile processes. With JBT process engineers unable to travel to the facility to conduct thermal studies and train personnel, the customer opted to ship ingredients to JBT’s Madera Process Technologies Laboratory to carry out thermal studies and design thermal processes without the need to travel.
“The customer chose to do this to decrease exposure of both the JBT process engineer as well as their personnel,” explains Ponagandla. “Heat penetration tests are conducted in the Madera Lab and processes established and sent to the customer. We have batch and continuous retort simulation systems and can run the test depending on what the customer needs.”
Wide-ranging support The Madera Process Technologies Laboratory, which is recognized by both the FDA and the USDA, provides a wide range of process authority services including in-container and aseptic processing expertise provided by a team of highly experienced thermal processing experts. The 8,000 ft² pilot plant and laboratory facility specializes in process establishment and consulting for batch or continuous in-container systems as well as aseptic systems, covering areas such as sterilization and thermobacteriology.
Process authority consulting services cover the validation of newly installed sterilization equipment and the re-validation of existing installed equipment, both JBT and non-JBT. The facility also works with customers to develop thermal processes for product-container combinations for every type of packaging from cans and glass to plastic and pouches.
The Tech Center further provides an Aseptic Processing Course covering continuous flow and filling technologies, as well as a five-day Thermal Processing Academy, which includes one day’s hands-on pilot plant experience and gives an overview of thermal processing from sterilization concepts to process calculation methods.
JBT Avure has announced the first in a series of free webinars for the Asia-Pacific region examining the benefits of using High Pressure Processing (HPP) for extending product shelf-life without compromising on flavor or nutritional value. Taking place on October 2, the 30-minute HPP Fruit Juice and Health-Based Beverage webinar will take a look at the principle behind HPP and examine the latest trends in its use for beverages worldwide.
Presented by Dr. Errol V. Rahubeer, Ph. D from JBT Avure Technologies USA and Alexis Leduc, Regional Sales Manager Avure for the APAC region, it will be divided into three key sections: What is HPP; Global Trends in HPP beverages; and an Update on HPP for coconut water.
The session on HPP Fruit Juices and Health-Based Beverages, the first in a series of three webinars, presents a perfect opportunity to learn about how HPP technologies can be applied in the juice and beverage industry, and how processors can benefit from using them.
JBT Avure is a leading provider of High Pressure Processing (HPP) Systems, a cold pasteurization technology and nutritional value, while extending shelf life that ensures food safety without heat or preservatives, maintaining fresh food characteristics such as flavor and nutritional value, while extending shelf life.
The JBT Avure HPP Fruit Juice and Health-Based Beverage webinar will take place on October 2 2020 at the following local times:
1 PM Sydney
12 Noon Seoul, Tokyo
11 AM Singapore, Shanghai, Manila, Kuala Lumpur
10 AM Bangkok, Jakarta
8.30 AM Pune
JBT is set to participate in free, Spanish-language webinar on Juice Production & Sustainability to be held on September 15 at 10:30 AM CET, with the focus on how to achieve greater sustainability in citrus juice processing, including reducing the consumption of water and energy.
As part of the webinar, ‘Sustainability: A commitment from the Juice Industry’, JBT’s EMENA Sales Manager for Citrus and Juice Processing Technologies, Francisco Purroy, and Technology Assistance Manager, José Lorente, will be delivering a presentation on JBT’s role in improving sustainability in citrus juice production.
The recovery of valuable essential oils will feature in the online seminar
Organized by Spanish juice producers’ association Azozumos, the one-day event aims to develop and promote sustainability within the juice sector as part of an overall strategy to improve social, economic and environmental practices within the industry. Such strategies include potentially-lucrative options for monetizing rather than throwing away post-production residues, including the recovery of valuable essential oils.
“This virtual meeting presents us with an opportunity to continue building together and contributing to sustainability through our joint commitment and the promotion of different actions, many of which are already in motion and have become success stories,” says Purroy.
JBT será entre los ponentes en un Seminario Online en español enfocado en técnicas y estrategias para mejorar la sostenibilidad en el sector de zumo, que tendrá lugar a través de Go to Meeting el martes 15 de septiembre a las 10.30 horas CET.
Como parte del seminario, ‘Sostenibilidad: Un compromiso del sector del zumo’, Francisco Purroy, el responsable de ventas y cuentas (Europa, el Medio Oriente y el Norte de Africa) para cítricos y tecnologías para procesado de zumos de JBT, y José Lorente, el encargado de asistencia en tecnologías de JBT, presentarán una charla sobre el papel de JBT en la mejora de la sostenibilidad en la producción de zumos.
Organizado por la asociación española de productores de cítricos, Asozumos, el evento tiene el objetivo de desarrollar y promover la sostenibilidad adentro del sector de zumos como parte de una estrategia para mejorar sus prácticas sociales, económicas y ambientales.
Dichas estrategias incluyen opciones atractivas para monetizar en lugar de desechar los residuos post producción, como la recuperación de aceites esenciales, d-limoneno, pulpas, azúcares, y fibras de alto valor.
“Este encuentro virtual supone una oportunidad para seguir construyendo juntos y continuar la contribución del sector, a través de la puesta en común y promoción de distintas acciones que ya se llevan a cabo y que se han convertido en casos de éxito,” concluyó Purroy.
JBT will be hosting free webinars on September 7, 14 and 21 – in English, Spanish and Polish – focusing on JBT’s innovative solutions for secondary processing of prepared foods, including effective systems from pre-mixing ingredients, preparing recipes, sterilization and pasteurization, to filling and post filling treatments.
Prepared Foods is a big field of discussion, but the webinars will focus on Liquid Prepared Foods such as Sauces and Soups with or without particles. From chunky fruit and vegetable pieces to thick vegetable soups, viscous products – especially those containing large particles – are not always simple to handle, but JBT provides solutions that can process viscous products (of over 600 cP) and large particles measuring more than 9mm.
Customized solutions “JBT can provide a solution for medium to high volume preparations and soups that are either high in viscosity or have large particles that are sensitive to damage,” says JBT’s Miguel Sánchez, who explains that after meeting with the customer to better understand their needs and requirements, JBT presents a customized solution using a combination of JBT machines.
The objective of the webinars, Sánchez continues, is to give customers an awareness of the technology and an understanding of how JBT can provide a source of knowhow across a range of different product areas. “We are the perfect partner for improving quality using the brands we have,” he adds. “We also support customers through R&D and via our tech centers, which is quite unique.”
The JBT Prepared Foods webinars will be held on September 7, 14 and 21. To register free-of-charge for the English, Spanish or Polish sessions, simply click on the link below:
To be held at the University of Parma, the school will comprise three days of lectures with two sessions per day and practical hands on activities with pilot scale processing lines, involving JBT and other process equipment manufacturers plus the opportunity to learn about laboratory microbiological and chemical tests.
“I am going to be speaking about the challenges surrounding citrus production, sustainability and food safety, and how technology is being adapted to meet these needs,” explains Lorente.
“I am also going to include things that don’t usually get covered in these kinds of presentations, such as the differences between oranges and mandarins, and the health benefits that mandarins can deliver.”
The workshop will also take a look at valuable by-products that can be recovered during citrus extraction, whether that be cloudy pulp or d-Limonene – a natural organic solvent used in aroma industry and other sectors, which is one of the most lucrative by-products of the citrus extraction process.
In his role as JBT’s Technical Manager for Citrus in the EMENA region, José Lorente is responsible for technology updating and R&D projects for the citrus industry in Europe and the Mediterranean. Since 2010, he has also been the Senior Technology Adviser for Asia/Pacific markets for fruit and vegetable processing.
The IFU University Juice Processing Summer School will take place from June 29-July 02 at the University of Parma, Parma, Italy.
Food, dairy, juice and fruit processing companies from across Brazil are being invited to learn more about new JBT technologies and solutions covering a wide range of applications, from washers and finishers through to essential oil extractors, fruit sizers, freezers and much more, at an Open House event taking place at JBT’s Araraquara facility until February 21.
As well as giving an overview of currently available systems from JBT, the event will also include an in-depth look at some of the newest additions both from within the JBT family and from allied companies, including SafeTraces’ innovative traceability technology. Additionally, each visit will include a tour of JBT Brazil’s Pilot Plant where delegates can learn more about ongoing research and development work being carried out by JBT.
In addition to technical presentations, companies attending the Open House will have the opportunity to view a number of JBT solutions in action, such as the MORE system for the recovery of valuable D-Limonene essential oil from citrus. One of the most lucrative by-products in the citrus industry, D-Limonene is a natural organic solvent used in the aroma sector and other industries.
Januário Soligon, Director of Sales & Service for JBT Liquid Foods in South America, said: “The principal objective of the Open House is to strengthen the commercial relationship between JBT and our customers in Brazil, as well as bringing them up to date with information on the newest solutions and technologies in the food and beverage industry.”
JBT Mexico has announced two courses focusing on ensuring FDA-compliant, safe thermal processing, theory and application of thermal processing systems, data collection technics and container sealing for low acid, acidified and aseptic foods for export as part of the JBT Technical School 2020, which will be staged in the City of Puebla. Focused on helping processors dealing with batch and in-flow operations, the courses will help ensure companies meet USDA and FSIS regulations; vital when it comes to exporting to the US.
Taking place at JBT Puebla from May 11-15, the Thermal Processing Academy will examine some of the most important questions related to the thermal treatment of food products, paying special attention to critical food safety parameters, heat treatment and quality considerations for batch (canning) and in-flow (aseptic) processes. Ideal for plant engineers, line operators and supervisors, food technicians and quality control personnel, the course will cover a range of topics vital to the successful thermal processing of canned and aseptic products.
For processors of low acid and acidified foods that export or are seeking to export to the US, the FDA, USDA and FSIS-recognized Better Process Control (BCPS) is essential. Taking place at JBT Puebla from October 19-23, the BCPS offers professional certification for supervisors in the areas of acidification, plan sanitation, equipment, operation and instrumentation for thermal processing systems, aseptic processing and packaging systems and the evaluation of container sealing operations. Directed by FDA-approved, leading authorities in food processing, the course will look at how to successfully put in place Critical Control Points (CCPs) for thermal processing and examine how to achieve effective control of these crucial areas.
JBT will be staging a free-to-attend, one-day conference at its St Niklaas, Belgium facility on the international market for food and dairy products in glass containers. The Glass Filling Technology Day, which will take place on January 21, 2020, will focus on the critical filling stage, exploring solutions and technologies from JBT, as well as global trends and new developments in glass disinfection, rinsing and reheating.
Featuring expert JBT speakers plus presentations from companies actively involved in the glass filling industry, the event will also feature an exclusive tour of JBT’s manufacturing facility and technology center to view a High-Speed Rotary Rinser-Filler-Capper for soy-milk in glass bottles.
JBT’s Ben Verbeeck said: “The Technology Day will include presentations not just from JBT, but also from bottle-sterilizing experts WAB on the latest developments in the industry and glass jar and bottle producer Ardagh Group on trends and prospects in glass packaging.”
This will be followed by a guided tour of the JBT St Niklaas facility in the afternoon and a look at the latest version of the High-Speed Rotary Rinser-Filler-Capper.”
The JBT Glass Filling Technology Day will take place at the Hotel Beveren, Beveren-Waas, Belgium on January 21, 2020. Attendance is free but space is limited, so please click the link below to secure your place.