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:
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.
JBT and industry allies SafeTraces and TORR Industries are highlighting technological innovations for effective traceability, filling and other solutions at the 2020 edition of the California League of Food Producers’ (CLFP) Food Processing Expo, which takes place at the Santa Clara Convention Center until February 13.
California’s largest food processing trade show, the Food Processing Expo features a dynamic array of speakers and workshops, and a Food Processing Technology Showcase on the show floor. As well as highlighting JBT’s wide range of solutions for food processors, the event is also providing an opportunity to highlight innovations from two of JBT’s most recent allies, SafeTraces and TORR Industries.
SafeTraces JBT and SafeTraces – a leading food safety and traceability solutions provider – announced a global alliance in July 2019 to integrate SafeTraces’ breakthrough, patented DNA-based technologies into JBT’s solutions portfolio for worldwide distribution. The strategic alliance is focused on incorporating SafeTraces’ groundbreaking food safety and traceability technology into JBT FoodTech businesses, including fresh produce technologies, fresh-cut technologies, and coating equipment solutions, enabling rapid verification of sanitation processes and item-level tracking and tracing of food materials.
TORR Industries California-based TORR Industries became a JBT ally in September 2019, with the aim of bringing TORR’s versatile fillers to companies handling everything from wines and juices to coffee concentrates all across the globe. Through the non-exclusive Sales Representation Agreement, JBT now represents TORR’s low and high-acid aseptic and sanitary liquid filling systems for bags, pouches, and bulk-containers with fill fitments globally, covering applications for products within the liquid foods, fruit and vegetable, dairy, wine, tomato sauce, and ready-to-eat sauce categories.
Based in Shasta County, Northern California, TORR is the leader in high output wine bag fillers in the US market, but with an international presence that includes installations for coconut milk in Malaysia and crushed pineapple in the Philippines.
JBT will be exhibiting at Booth #1131, along with SafeTraces at Booth #310 and TORR Industries at Booth #1129 at CLFP Food Processing Expo 2020 which takes place at the Santa Clara Convention Center, Santa Clara CA until February 13.
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 is bringing a range of complete solutions for fresh produce growers and processors to Fruit Logistica 2020, the world’s largest trade exhibition for the produce sector, which include systems for making fresh-cut processing more efficient and hygienic, and tray sealing technologies that can improve shelf-life and add value to fruits and vegetables.
According to John Siddle, JBT’s Global Product Line Director for Fresh Produce Technologies, a key focus for this year’s Fruit Logistica will be on creating awareness that JBT is able to provide a complete solution for the fresh produce sector, including its entire line capability. “We will be presenting our integrated approach to the produce industry with two of the newer additions to the JBT family – FTNON and Proseal,” he says. “The solutions provided by both companies have the ability to turn commodities into value-added products.”
Pancho Purroy, EMENA Sales & Accounts Manager, Citrus & Juice Processing Technologies and Sales Manager, Liquid Foods Iberia, says: “For over 100 years JBT has been a major innovator in food preservation technology. JBT believes it is essential to continue innovating and deploying food and beverage preservation solutions as it is proven that ambient shelf-stable foods and extended shelf-life refrigerated foods show a reduction in waste and consequently a positive contribution to the sustainability of our food supply systems.”
Sealing innovations Proseal, which became part of JBT in June 2019, will be showcasing tray sealing solutions for fruit growers and processors on its own dedicated Proseal stand. The tray sealing specialist will demonstrate two tray sealers that highlight the wide choice of models available – the semi-automatic Proseal GTR and automatic inline Proseal GT4s – along with its unique ProTest seal quality testing system that enables companies to determine the ideal seal and peel strength for individual products. In addition, a chilled display cabinet will feature the many different types of tray formats for which Proseal can provide a sealing solution.
Among the many advanced features of the GT4s, ProMotion technology improves speeds by up to 30% using following motion and intelligent buffering technology to enable trays to feed continuously into the sealer without stopping. Eseal® ensures excellent seal reliability with an increased seal force of 200% while achieving a 92% reduction in energy usage to deliver valuable cost savings and sustainability benefits.
Improved efficiency JBT FTNON will showcase groundbreaking innovations developed to improve food safety, hygiene and processing efficiency for fresh-cut salad and vegetable producers during the event, including the CoreTakr® Flex and the CoreTakr® Iceberg for safe, efficient robotic de-coring of iceberg lettuce, cabbage and other products. FTNON will also highlight the Bell pepper de-corer (SPD-200) which removes the time-consuming task of having to core bell peppers manually, while improving productivity and yield, and the Magnetic Onion Peeler (MOP-200); a solution which is able to process up to 120 onions per minute by using frictionless permanent super magnetism.
Food safety Among the noteworthy companies exhibiting at Fruit Logistica 2020 will be JBT ally SmartWash Solutions, which provides innovative food safety systems for fresh-cut produce processors. SmartWash Solutions, which agreed a Europe-wide alliance with JBT in August 2019, is the company behind the Pinpoint Process Control™ solution for food processing wash water systems; an innovation which mitigates cross contamination while improving food safety. Following success in the US with Taylor Farms, SmartWash is currently trialing the technology with multiple leading fresh-cut suppliers across Europe.
JBT including SmartWash Solutions will be exhibiting at Hall 3.1, Stand D-03 and Proseal at Hall 7.1B, Stand B-04 at Fruit Logistica 2020 at the Messe Berlin conference center, Berlin, Germany until February 7, 2020.
Industry delegates from across Europe took part in JBT Belgium’s Glass Filling Technology Day, a two part event consisting of an interactive tour of a JBT manufacturing site and it’s Processing Technology Center and a seminar where they heard expert opinions and predictions from some of the leading manufacturers in the sector, which took place on January 21 2020 at JBT Sint Niklaas, Belgium.
“We had about 20 participants from all over Europe, from the juice industry to baby foods to co-packers,” said Ben Verbeeck, JBT’s Marketing Coordinator for the site, and Global CRM Coordinator for Liquid Foods. “The seminar featured presentations covering technological solutions for the glass industry and the challenges it faces, which were very well received, and in the afternoon delegates were given an interactive tour of our factory and Processing Technology Center at Sint Niklaas.
Industry trends A key element of the Glass Filling Technology Day was the presence of two external speakers of note: Wouter Blom from major glass manufacturer, Ardagh Group, who examined glass market trends and predictions for the industry looking forward; while the second was delivered by Alfredo Ziliotti from WAB srl, a container and cap rinser and sterilizer manufacturer. “Wouter Blom looked at consumer trends based on market research and what glass manufacturers will have to do to follow their customers,” said Verbeeck. “Alfredo Ziliotti from WAB SRL on the other hand looked at how his company’s technology can complement JBT solutions to form a complete bottle filling and capping line.”
Interactive tour Among the JBT solutions highlighted during the factory tour was a High Speed Rotary Filler Rinser line. Designed and built for a customer in Thailand looking to fill soy milk into glass bottles, delegates were shown how the system can handle 500 bottles per minute. “To demonstrate the filling process at real speeds, we had people at the end of the line gathering and emptying bottles and placing them back on the in-feed conveyor,” recalls Verbeeck.
“The feedback we received from delegates was that there was a very good balance between the academic content and the walk on the factory floor. It was also a very good event for networking, while we had a professional cameraman filming both the presentations and the facility visit.”