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Next Generation Fresh’n Squeeze Multi Fruit Juicer makes debut at National Restaurant Show

 

JBT-Mulligan National Restaurant Show

JBT’s Next Generation Fresh’n Squeeze® Multi Fruit Juicer, which offers up to a 65% increase in juice output over the existing model, is set to make a splash at the National Restaurant Show 2018, with customers able to get a first look at a faster, more attractive and easy to operate version of the classic system.

Capable of handling up to 33 pieces of fruit per minute, the new version of the Multi Fruit Juicer can produce over 50 gallons of fresh juice during every hour of operation, up from the 30 gallons per hour delivered by the previous model. As well as 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.

The Multi Fruit Juicer will be one of the star attractions at the booth of JBT Master Distributor Juicernet by Mulligan Associates, Inc (#3760) where company founders Bonnie and Gene Mulligan will be showcasing the system to visitors from across North America.

New generation FnS Multi-Fruit Juicer

Mulligan, which is making its 33rd consecutive appearance as an exhibitor at the National Restaurant Show, has been JBT’s exclusive representative in North America for the past 18 years.

“We’re excited about having the opportunity to show the new Multi Fruit Juicer to visitors, including many of the 2000 dealers that we work with in the US and Canada,” says Bonnie.

“The new Multi Fruit Juicer will bring a real theatre effect to the booth because visitors will be able to see what’s going on inside the juicer. Getting rid of all the casting 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,” she adds.

Juicernet by Mulligan Associates, featuring JBT’s Multi Fruit Juicer, will be exhibiting at Booth 3760 at the National Restaurant Show 2018 from May 19-22 at Chicago’s McCormick Place Convention Center. 

Click HERE to find out more

 

LESS is more with this low-energy suction system for retorts

JBT Low Energy Suction system

JBT has introduced a technological break-through for static 1800mm Steam Water Spray (SWS) retorts, the Low Energy Suction System (LESS), which can deliver significant energy savings for food processors by reducing retort water volume by up to 45%. The bolt-on solution, which can be added to existing and new JBT retorts, saves on energy by decreasing heating and cooling costs per process through the use and re-use of a much more limited volume of water. In fact, most companies would expect to receive a return-on-investment within two years based purely on energy savings. 

According to Rick Wilson, JBT’s Global Product Line Director for Retort & Rotary, the system is based around the concept of less being more. “In a static retort, the water transfers the energy to the product – if you can cut that water volume by half and run multiple cycles per day it saves a tremendous amount of energy heating and cooling the water over the life of the retort,” Wilson explains.

The system utilizes a special distributed suction that circulates the water inside the retort while maintaining a high enough level to avoid complications, such as pump cavitation.

Read more HERE about how the Low-Energy Suction System works

“With less water to heat and cool, you not only save steam, but you also save on boiler chemicals, the amount of condensate you have to put down the drain, and less cooling water is needed on the cooling side,” says Wilson. “If you have a cooling tower, you have to run that less, so it saves on energy for cooling all of that water.”

Wilson estimates that a return-on-investment on the system can be realized within a year and a half to two years based on energy savings, meaning the solution is a “no-brainer” for many companies. 

“Our intention is to retrofit LESS onto existing 1800mm retorts,” he adds. “We have hundreds of retorts out there we can retrofit and also new opportunities. We have sold four in the US and three in Asia so far, so LESS is now starting take off.”

JBT Hybrid Layer Pad passes glass container challenge

JBT Hybrid Layer Pad

JBT has announced the commercial launch of the Hybrid Layer Pad, a unique, innovative solution for improved handling of delicate glass containers in baskets during sterilization. Developed for agitating retorts, the Hybrid Layer Pad has been specifically designed to securely hold irregularly shaped glass containers during rocking or end-over-end agitation, meaning containers look as good after the process as when they first enter the retort.

As JBT’s Global Product Line Director for Retort & Rotary, Rick Wilson, explains, the system has been designed to better handle layers of – typically uneven sized – glass containers when they go through the sterilization process. “Certain products, such as coffee drinks in a glass bottle, can vary in height, while also having lids with lithograph prints that can rub off on contact with a hard surface,” says Wilson. 

Glass coffee bottles_shutterstock

To overcome this challenge, the Hybrid Layer Pad has a spongy rubber material on one side combined with a stiff metal base on the other side. The rubber both protects the sensitive lithograph cap from damage, and also – when the layer pad is compressed on top of all the bottles – will take the variability of the bottle height and hold them securely. The stiff metal base allows layers of containers to be swept off during unloading and prevents container sagging at the edges of the basket.  

“This is a very unique layer pad, which has taken years to develop,” says Wilson. “It increases the quality of the product on the shelf and potentially eliminates the risk of breakage or damaged packaging that can’t be sold.

“We’ve taken a metal sheet and bonded it with a rubber material; a bond which is not compromised by the 250°F steam water spray retort application, so we’ve got a proprietary solution which is unique.”

Find out more about the Hybrid Layer Pad here

JBT Avure brings HPP revolution to dressings and sauces sector

salad dressing_shutterstock_small

High Pressure Processing (HPP), a technology pioneered by JBT Avure, is making an increasing impact in the dressings and sauces sector, revolutionizing categories such as juice, salsa and hummus by enabling manufacturers to extend shelf life with a clean-label product that retains the flavor profile of a fresh product. This is the key message that will be delivered by JBT Avure during its upcoming appearance at North America’s leading event for the sector, the Association for Dressings & Sauces (ADS) 2018 Technical Meeting.

Taking place at Charlotte, North Carolina’s Westin Charlotte Hotel from April 29 – May 1, the ADS Technical Meeting brings together delegates from across the dressings and sauces industry, and provides an ideal opportunity to highlight some of the many successes surrounding HPP and tackle some of the misconceptions.

Click here to learn more about JBT Avure and HPP technology

Dwight McVey, JBT Avure’s Regional Sales Manager who will be delivering a presentation and manning the Avure stand, says the event has provided a valuable forum for spreading the word about the benefits of HPP technology. “Last year A&B Process Systems, also a JBT company, presented some information on the benefits of HPP at the ADS Technical Meeting – there was a lot of interest generated at the conference but we felt there was a need for more education on the technology,” he explains. “Thankfully we were given an opportunity by ADS to have a presentation slot and tabletop dedicated to HPP.”

How HPP works_Avure

McVey says Avure has seen explosive growth with the brands that use HPP in the dressings and sauces category, however – despite the products being a great fit for HPP – it still lacks the market penetration experienced in other sectors that use the technology.

“HPP checks all of the major boxes for current consumer and retailer trends, such as shelf-life, food safety, and clean label,” he adds. “However, lack of education on the technology is the main constraint in preventing larger adoption of HPP. The ADS Technical Meeting is an excellent opportunity for Avure to clear up misperceptions regarding HPP and educate the marketplace on all of the great things it has done for other brands.”

View the full event program for the ADS 2018 Technical Meeting

Click here for registration information

 

 

JBT’s VAHP Granular Filler solves sticky problem for premium beverages with bits

Drinks cabinet display_shutterstock

JBT has launched the new Vacuum-Assisted High-Precision (VAHP) Granular Filler, a unique innovation developed to add sticky fruit particles to premium beverages that combines high filling accuracy with gentle product handling and minimum product loss.

With demand for beverages that contain chunky fruit pieces on the increase, the VAHP Granular Filler provides processors with a solution that uses a vacuum pocket system to remove unwanted carrying liquid. In addition to measuring pockets, a focused blowout system is used to achieve gentle emptying of the pocket and accurate filling.

According to JBT’s Sven Rogiest, the VAHP has been developed from JBT’s earlier Granular Filler, adding a unique fill-gate design and vacuum system to handle the sticky fruit particles used in much of the expanding premium beverage market, especially in the Asia Pacific region.

JBT VAHP granular filler_small

“The JBT Granular Filler has been used to fill solid bits into cans or jars, but more and more , processors of premium beverages are looking to use sticky fruit pieces rather than dried particles,” he explained. “With the VAHP, the bits are placed in liquid and gently moved into filling pockets. The vacuum then removes the carrying liquid leaving only fruit pieces in the pockets.

“The VAHP is being used in South East Asia where non-carbonated beverages with bits such as mango, grass jelly and coconut beverages with fruit pieces are becoming very popular. To the best of my knowledge, this is a unique product which can achieve a far greater filling accuracy than rival systems.”

Learn more about the JBT VAHP Granular Filler

Focus on HPP Best Practice at Cold Pressure Council Conference

JBT Avure is set to deliver a keynote speech as part of its participation at this year’s Cold Pressure Council Annual Conference, which will focus on driving best practice in High Pressure Processing (HPP) and helping customers make the switch from more traditional forms of pasteurization, among other topics.

Taking place at the Westin Chicago Northwest from June 18-20, the event will feature an update on progress being made to promote industry standardization, user education, and consumer awareness of Cold Pressure Processing delivered by Jeff Williams, CEO of JBT Avure and Chairman of the Cold Pressure Council.

The annual event, which JBT is also sponsoring, will feature HPP best practices, the latest market trends and tips for packaging HPP products – with insights from leading food processors and services supplier experts.

JBT Avure

In a recent interview with New Hope 360, Jeff Williams commented that one of the drivers behind the creation of the Cold Pressure Council was a desire to show that HPP technology follows proper processes and procedures, with no shortcuts.

“HPP is a fantastic technology and we do not want any ‘bad actors’ mis-using the technology and creating a bad image for it,” he explained. “Another driver was the desire by many existing and new brands to have a logo program that would identify that product as ‘cold pressured’ and verified – as in they are following the proper guidelines for safety, validation and the HPP process.  The third driver was to create an independent organization to help foster the growth and development of HPP overall.”

Click here for the full conference agenda

Hotel & Travel Information

Conference registration

JBT to highlight citrus by-product potential during Africa Roadshow

JBT will be highlighting the multiple – potentially lucrative – by-products and ingredients often needlessly thrown away during citrus processing and how to get the most out of them during the upcoming SGF-IFU Africa Roadshow. The roadshow, which JBT will also be sponsoring, follows successful Asia and Latin America tours during which JBT highlighted products and innovations for the juice sector in conjunction with quality standards organization Sure-Global-Fair (SGF) and the International Fruit and Vegetable Juice Association (IFU).

This time round, the roadshow will feature talks from JBT during visits to Nigeria, South Africa, Egypt, Kenya and Algeria between April and October, where delegates can learn how by-products can become valuable ingredients. Although more than 70% of the citrus juices produced worldwide is extracted using JBT systems, JBT also offers a range of solutions that can monetize pulp and other fractions of the extraction process that have traditionally been regarded as waste.

The Roadshow will visit Lagos, Nigeria on April 24

Realizing potential
According to José Lorente, technology expert at JBT’s Liquid Foods business unit, juice only makes up around half of the material recovered from citrus during the extraction process. The remainder is comprised of pulp, peel, core and essential oils, much of which is often disposed rather than exploited to its full potential.

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. d-LIMONENE can be collected from leftover peel using the JBT READYGo™ d-LIMONENE; a system that boasts up to a 95% recovery efficiency rate.

JBT Pulp Recovery and Pulp Wash systems can recover pulp and sugars for pasteurization and aseptic filling, making them fit to add to juice from concentrate, not-from-concentrate, nectars and liquid yogurts. A similar application can be achieved through citrus peel processing. Another product making up 15% of total fruit weight, cloudy peel juice, can be used as an ingredient base in soft drinks, providing a cloudiness similar to natural juices.

JBT will be hosting presentations at the IFU Africa Roadshow at Lagos, Nigeria on April 24, before moving on to Stellenbosch, South Africa on May 9, as well as dates in Cairo, Egypt, Nairobi, Kenya and Algiers, Algeria during September and October.

Click HERE for the full Roadshow schedule

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