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JBT to make a splash at Restaurant Show with Fresh’n Squeeze juicers

JBT Corporation will be bringing the juicer with the highest yield currently available in a new, larger capacity version to this year’s National Restaurant Show, as part of a presence that will focus on offering a complete juice bar solution for clients large and small.

In conjunction with its US master distributor, Juicernet by Mulligan Associates, JBT will be appearing at the event, which takes place at Chicago’s McCormick Place Convention Center from May 20-23, to highlight solutions that make economic sense while delivering the highest quality.

Chief among them is JBT’s Fresh’n Squeeze range of point-of-sale juicers, which have a proven record of yielding up to 50% more juice per unit of fruit than all competitor models, while also boasting a unique design that can handle the widest range of fruit sizes and citrus varieties.

The juicer works on the principle of instantaneous separation – removing peel, seed and albedo components that can have an adverse effect on flavor instantaneously from juice – delivering the superior quality product which has become a hallmark of the Fresh’n Squeeze brand.

Visitors enjoying Fresh’n Squeeze juice at last year’s ProPak exhibition in Thailand

Attractive display
New for this year’s show will be a larger capacity hopper for JBT’s Citrus Juicer – a point-of-sale model for juice bars that allows customers to see the juice being extracted – that can hold some 40 lbs or 120 pieces of fruit, up from the standard hopper’s 20 lbs or 60 pieces of fruit.

According to JBT’s Fresh Juice Account Manager, Jerry King, using the new hopper means less loading, less often, while also providing an attractive display of citrus in a large basket above the machine.

Fresh’n Squeeze juicers give companies in the restaurant and hotel industry a citrus juicer that is both profitable and provides a healthy, natural product for their customers,” he said.

King added that JBT and its master distributor would be displaying a full line of juice bar equipment that handles not only citrus, but also vegetable juices with the Produce Plus Juicer.

Visit JBT’s booth at the National Restaurant Show 2017!

JBT prepares for China visit as part of SGF-IFU Roadshow

JBT Corporation will be present in China this week as part of the SGF-IFU Asia Roadshow where delegates can find out more about ways in which fruit by-products can offer potentially lucrative business opportunities.

At the event, to be held in Xi’an’s Bell Tower Hotel on May 12, JBT sales manager David Qian will be detailing some of the options JBT offers for making good use of fruit waste, such as the READYGo™ d-LIMONENE system and T.A.S.T.E. Evaporator.

The READYGo™ d-Limonene system in particular enables companies to recover valuable d-Limonene– a citrus oil ingredient which has a variety of uses from cleaning to cosmetics to flavoring – without having to make a significant capital investment.

According to Qian, the Roadshow, which will also take in visits to Thailand, Japan and Dubai, is designed for quality, R&D and production managers, as well as for purchasing and sales managers of juice processing and bottling industries.

“The objective of the Roadshow is to get closer contact to Asian juice producers, to explain the control activities of SGF, an international organization responsible for raw material control, and to give the participants an opportunity to discuss issues related to the juice industry with the relevant speakers,” he said.

Mr. Pier Luigi Prati, application manager for FJS, will be co-presenting the session in China and will be also taking the lead for JBT at the Roadshow’s Thailand date in June. JBT’s Tanaka Masaaki will be speaking at the following event in Japan in September.

JBT’s José Lorente, who will be on hand at the events in Japan and Dubai, said the Roadshow provided JBT with an opportunity to talk about the company’s products and experience.

“We will be talk about JBT as a supplier of technologies for processing fruits, vegetables and juices, as well as highlighting future projects that will be focused on sustainability,” he said.

View the complete SGF-IFU Asia Roadshow schedule

The SGF-IFU Asia Roadshow, sponsored by JBT, will visit:

May 12, Bell Tower Hotel Xian, Xian Shi, CHINA

June 1, Impact Exhibition Center, Pak Kret, THAILAND

Sept 20, Tokyo, Venue TBC, JAPAN

OCT 30, Dubai, Venue TBC, DUBAI, UAE

Click HERE to register as a delegate!

JBT Food & Dairy Systems moves into new markets

A version of this article was previously published by Dairy

JBT Food & Dairy Systems (JBT F&DS) has maintained a presence in the global dairy sector for over four decades, whether as a standalone business or as part of its former parent company Stork, working as a major supplier of sterilization and filling equipment to the European dairy industry. But following its acquisition by JBT in 2015, the Amsterdam-based company is preparing for a huge expansion in its activities, moving into new markets and integrating its technology into systems across the broader JBT business.

JBT F&DS has multiple product lines from processing – specifically sterilizing and pasteurizing dairy and juice products – to filling and blow molding systems. Products are sterilized using Sterideal®-branded UHT equipment, following which they can be stored in aseptic tanks before going on to aseptic fillers. JBT F&DS’s sterilization options run from 2,000 liters per hour up to 25,000 liters per hour, while tanks go from 10,000 liters up to 50,000 liters.

“It’s all about aseptic,” says Richard Groenendijk, JBT F&DS’s Director of Operations in Amsterdam. “Long-life products must be produced to commercially sterile conditions, so we’re focused on making all-aseptic equipment.”

Dairy – from long-life milk through to puddings, creams and dairy sauces – as well as high-end juices are the principal aims, although Groenendijk says JBT F&DS has also supplied equipment for a range of food products, including sauces containing beans, tomato sauce products and soups, and even nutraceuticals (low acid products with high protein and vitamin content).

JBT F&DS can supply shelf stable solutions for juices as well as dairy

Larger network
Traditionally, JBT F&DS’s client base has been concentrated in Europe and in particular on long-life milk countries in the south, such as Spain, Portugal and Italy, which Groenendijk describes as classic UHT dairy countries – although puddings and other dairy products also have a strong market in Northern Europe.

“The origin of UHT equipment dates back to the 1960s, so we have a large installed base with many of our customers making repeat orders because they know us and the equipment,” he says.

For the last 20-30 years, JBT F&DS has also had a strong presence in Latin America – principally Mexico, Argentina, Brazil and Colombia, all of which are growth markets for the company. Over the last 10 years, JBT F&DS has also invested in South East Asia and is growing strongly there.

Being part of JBT means the company has the added advantage of now having access to a larger and wider worldwide sales network with more sales people on the ground, which is expected to lead to JBT F&DS having a better spread of products throughout the world.

“We have a very strong Customer Care business in dairy, mainly from UHT equipment – about 30-40% of our turnover is post sales Customer Care – but being integrated into JBT will make us even stronger and give us a greater presence worldwide with far more field service engineers,” says Groenendijk.

JBT F&DS’s Richard Groenendijk

Technology integration
JBT F&DS’s integration into JBT will progress further during the course of 2017, with the company’s technology set to be introduced into equipment supplied by A&B Process Systems, the US-based stainless steel process system specialist also acquired by JBT in 2015.

“A&B Process Systems is strong in the mixing and blending of products – their clients, for example, use a milk base to which is added a strawberry or chocolate flavor, then sent to a UHT to be sterilized, so we are working on product integration with A&B,” explains Groenendijk.

The advantage here, he continues, is that JBT will be able to supply a far broader range of solutions, including A&B mixing and blending technology combined with F&DS sterilization and aseptic tank systems.

Another important F&DS product that is being integrated into existing JBT systems is the company’s coupling-free heat exchange technology.

“We make heat exchange technology that has no couplings in it – our competitors have tube-in-tube heat exchanges which typically use a six meter-long tube, a coupling, and then another six meter-long tube,” explains Groenendijk.

Learn more about JBT’s Heat Exchangers for aseptic systems

“This is important because each coupling is an aseptic risk – a coupling can leak and if they leak you can have bacteria entering your product, so having long tubes without couplings is an advantage when it comes to building heat exchangers.”

In conjunction with JBT’s operation in Parma, Italy, the F&DS technology is being integrated into existing JBT systems, meaning that it could soon be in practice in sectors where the former company has not previously had a notable presence, including fruit and juice sterilization.

Expansion focus
JBT F&DS’s ambitions for its processing systems business are echoed in its other principal area of business, filling and blow molding, where it is expanding beyond its original focus into new markets under the leadership of Patrick de Groot, Aseptic Systems Product Line Manager.

JBT F&DS (formerly Stork Food & Dairy Systems) has been a major supplier of sterilization and filling equipment to the European dairy industry since the 1960s. In fact, de Groot comments that taking one market as an example, in this case the UK, an estimated 80% of milk bottles in the country are filled using SFDS equipment.

Patrick de Groot

Over the course of the years, with the advent of new technology, JBT F&DS has moved into aseptic technology – the technique whereby liquids are subjected to a high temperature for a few seconds to kill potentially harmful bacteria before cooling and filling into retail packaging – and is now a leading supplier of the systems to dairy companies.

UHT sterilizers and aseptic filling equipment are also used, de Groot explains, to sterilize empty containers – typically bottles – before they are filled and closed.

Through such approaches, he says JBT F&DS is able to supply long life, shelf stable solutions for dairy and juice makers, with the advantage that the products can be subsequently stored almost anywhere for a relatively long period of time.

An estimated 80% of glass milk bottles in the UK are filled using JBT F&DS equipment

Safety a priority
De Groot, who has a background in mechanical engineering, originally joined F&DS after writing his graduate thesis on the company, starting in the marketing department before moving into business operations. Since assuming responsibility for JBT F&DS’s sterilization business, de Groot has concentrated on areas where the company’s technology could be applied outside its traditional dairy business.

JBT F&DS is now studying how such technologies can be across sectors in other parts of the world. In the case of the US, he says JBT F&DS is already well established with US Food & Drug Administration (FDA) approval for its aseptic filling equipment. “In the US we’re looking for a way to support that process and work with US dairy farmers,” he says.

However, the approach JBT F&DS takes to this and other new markets is likely to be different to the past. Over the course of the past two years, de Groot says JBT F&DS has moved from being an engineering company to a build-to-order specialist, which configures specific machines for specific customers using proven technology.

Ensuring food safety, he says, is also of crucial importance to the company, explaining that JBT F&DS follows rules and regulations that are very much in line with FDA principles. “We are one of the only companies in the world that is able to offer sterility rates that are far beyond those that are typically seen in the industry,” de Groot says.

JBT F&DS’s UHT systems could soon be in action worldwide

Change in emphasis
In terms of markets, de Groot says there are virtually no limitations on where JBT F&DS is able to supply, although he says the US, China, Thailand and Indonesia have assumed particular importance over recent years.

Although still important, de Groot says demand in Europe has slowed during the past decade, while JBT F&DS now receives orders from as far afield as Zimbabwe, Australia and New Zealand. This change in emphasis, he explains, is partly down to JBT F&DS’s effort on long-life dairy and juice products, meaning demand tends to be greater in countries where such products are typically consumed such as Spain and Italy, rather than the likes of the UK where fresh remains dominant.

So what has changed at F&DS since being acquired by JBT Corporation in summer 2015? According to de Groot, being part of JBT is giving F&DS access to an established international sales network. “We are a company based in Amsterdam that was part of the Stork industrial group, and as such it was a challenge to service our customers throughout the world – with JBT, we have access to a larger footprint worldwide with sales and service that is close to our customers,” he explains.

Although it remains strong in the dairy sector, JBT F&DS has moved into the juice market in a major way over the last few years to the extent that 30-40% of the aseptic fillers that it manufactures are now destined for juice processors. JBT’s years of working with the juice sector have served JBT F&DS well, adds de Groot, who explains that its new parent company’s knowledge, expertise and contacts within the industry have been of huge benefit to JBT F&DS.

JBT showcases solutions for Baby Food in new White Paper

Baby food is a fast-growing, rapidly developing category where product quality and safety are crucially important, meaning that processors need to have the best possible packaging and sterilization solutions to meet market expectations. This is precisely what JBT is able to deliver through its filling and sterilization technology for glass jars; innovative systems that are showcased in JBT’s newly released White Paper for the baby food business.

Worth over US$53 billion in 2015 and expected to top more than US$76 billion by 2021, baby food is a rapidly developing category worldwide for infants (4-12 months) and toddlers (12-36 months). With many new mothers returning to work shortly after giving birth, prepared baby foods provide a nutritious, convenient substitute, with packaged foods such as baby rice, fruit or vegetable purees delivering quick and easy alternatives to home-cooked meals.

Safe solutions
JBT’s latest White Paper focuses on filling and sterilization technologies for baby food packed in glass jars, examining how JBT supports processors to market high quality, safe baby food products while at the same time producing at the lowest cost per glass jar. Not only the most transparent way to showcase contents, glass jars are also associated by consumers with high quality baby food products – adding an extra touch of class to purees and other foods.

JBT’s Unifiller is a product that is ideally suited to the baby food market’s needs. Every baby food product has its own requirements when it comes to filling, whether it be a liquid, smooth or viscous recipe containing sensitive particles. With a design and parts that are customized according to processors’ needs, the Unifiller is capable of ensuring accurate filling for whatever the baby food might be, making it the perfect solution for this high-value category.

Learn more about JBT’s Unifiller in the latest White Paper

Consistent quality
Food safety and product quality are essential factors in the baby food industry and the need to achieve this without compromising nutritional and sensory characteristics are of huge importance.

Ensuring food safety while at the same time minimizing any impact on product quality is a challenge for effective in-container thermal sterilization, but it is one that JBT has perfected in the Hydromatic® high-capacity hydrostatic sterilizer and in batch retort units. Through limited-time, high temperature cooking and rapid, efficient cooling, these systems ensure products receive exactly the same thermal process for consistent quality, while at the same time preventing under or over-processing. The reduced processing time also helps preserve the product’s natural flavor, nutrients and appearance.

The JBT Hydromatic® sterilizer and JBT batch retorts are flexible sterilization systems that can be easily adjusted to suit different recipes and packaging sizes, meaning they can comfortably handle a whole range of baby food products.

Learn more about JBT’s Hydromatic sterilizer in the White Paper

JBT to highlight turnkey solutions at upcoming events

JBT Corporation is preparing to showcase turnkey solutions for food processors at a series of forthcoming events, where companies will have the opportunity to meet JBT representatives and learn why it is viewed as the ‘go-to resource’ for many manufacturers.

Beginning with the Wisconsin Cheese Industry Conference, which takes place at the Alliant Energy Center, Madison WI from April 12-13, JBT subsidiary A&B Process Systems will be on hand to highlight the complete solutions that it can offer processors of all sizes.

Later in the month, JBT will be exhibiting at the Food Automation and Manufacturing (FA&M) Conference & Expo, held in Naples, Florida from 23-26 April, which national accounts director Brian Gehrke says offers a chance for JBT to meet VPs and engineering directors from a diverse range food manufacturers. “The conference allows us to establish and develop relationships with key industry leaders that are otherwise difficult to connect with via phone and e-mail,” he says.

ADS Technical Meeting 2017
Sauces and dressings is an increasingly important segment for JBT, according to Gehrke, who says the Association for Dressings & Sauces (ADS) 2017 Technical Meeting will be a major focus for the company when it takes place in Portland, Oregon’s Portland Marriott from April 30-May 2.

“We’ve established a big foothold providing turnkey dressings and sauces solutions,” he says. “We’re dealing with some of the major players in the sector and have become the ‘go-to’ resource for a lot of those companies.”

Learn more about JBT’s solutions for food processors

With prepared foods – and the related sauces and dressings segment – continuing to grow, Gehrke says JBT has become a well-known name in the industry, providing process kitchen solutions that range in size from individual tanks/processors to high value design-builds.

Although A&B’s target market has traditionally been the US, he adds that being part of JBT means that the company can build and install kitchens, and provide turnkey solutions globally.

As well as delivering a valuable opportunity to network with both prospects and existing customers, Gehrke says JBT will showcase its enhanced product range and reach, particularly following the integration of complementary business units such as Stork Food & Dairy Systems and Avure’s High Pressure Pasteurization technology.

JBT seals roll-out of filler-seamers in Asia Pacific region

JBT is sent to help dairy processors in Asia Pacific rapidly increase their output with the installation of the first units of a newly-developed high-capacity filler-seamer group for liquid dairy products that runs at 1200 cans per minute.

Successfully developed in 2016 by JBT Sint Niklaas (Belgium) the high-hygienic filler, which is based on Unifiller filling technology, is synchronized with a X-59 can closer and can service up to 81 filling stations.

Within a short period of time, four machines were sold to major dairy processors in Asia Pacific, according to JBT’s Marcom coordinator for Liquid Foods in the EMENA region, Patrick Schoenaers.

“The first filler-seamer group successfully passed the Factory Acceptance Test and is now ready for shipment to Indonesia,” he says. “In a few weeks, this machine will fill and close 200 gram cans of sweet condensed milk at a line speed of 800 cpm.”

Schoenaers adds that JBT Asia Pacific service technicians (pictured above at the Factory Acceptance Test) were intensively trained in Belgium during the building of the machine in order to offer a high-level of customer care service on site.

Learn more about Unifiller technology

Avure cold pasteurization system offers extended juice shelf life

Innovative technology that can extend the shelf life of fresh juice by up to four months forms the basis of High-Pressure Processing (HPP) systems developed by Avure, a company that was recently announced as the latest addition to the JBT family. Unique in its focus on cold rather than hot pasteurization, Avure’s HPP machines can safely pasteurize liquid foods with almost no impact on taste or flavor, according to the firm’s Ohio-based CEO, Jeff Williams.

“We achieve safe foods while completely preserving the nutritional, taste and quality aspects of the product,” he explains. “Not only do we get these benefits, we are also able to achieve an extended shelf life for fresh products. A fresh juice may only have a couple of days’ shelf life – we are able to achieve two, three or even four months without the use of any additives, chemicals or heat pasteurization.”

According to Williams, all this means that the HPP technology is closely aligned with the movement towards ‘clean label’ products – that is removing all chemicals and preservatives from foods and beverages.

Widely accepted
The technology on which Avure’s HPP system is based was created in the 1950s in Sweden with the focus on metal forming and industrial diamonds. During the late 1980s, researchers began to investigate food and beverage applications and by the mid 1990s, Avure was able to market HPP, putting it into production in food processing plants.

The process has continued to grow and gain acceptance, not just in liquid foods, but across the protein spectrum and is now used by the world’s largest juice companies and many of the leading protein producers. “It is not a novel technology anymore,” says Williams. “It is widely accepted by the academic, scientific and regulatory communities, and is now commonly used in production lines throughout the world.”

Cold pasteurization
How does it work? The first thing to understand, says Williams, is that this is not a sterilization process. The prepared foods or liquids processed in this manner are maintained in a refrigerated distribution chain, but with the stipulation that whatever the product might be, it needs to be stored in a flexible package, such as a PET bottle or a vacuum-sealed pack.

These flexible packages are then subjected to extremely high pressures – 87,000 pounds per square inch or 6,000 BAR – and depending on the product, they are held at that pressure for anywhere between one to three minutes.

This process does a number of different things, says Williams. “One primary result from a food safety standpoint is it inactivates pathogens, such as salmonella, listeria or E.coli,” he explains. “We achieve this through cold rather than hot pasteurization, typically around 4-5ºC. Due to this, it has almost no impact on the nutritional characteristics or organoleptic properties of liquid foods.”

JBT family
On Avure’s integration into the JBT family, Williams describes it as an exciting development, which will be a great fit for the company. “From an Avure perspective, being coupled with the JBT infrastructure will rapidly expand our global footprint and enhance our ability to sell and service worldwide,” he says. “From the JBT side, JBT has a host of solutions up and down the production line, and this is another nice fit – whether the customer wants a heat pasteurization, aseptic or now an HPP option, all those things can be found within the JBT family.”

Click here to learn more about how Avure’s HPP technology works

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