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Fresh appeal from JBT in South America



An exciting year is in store for JBT’s South America operations, with the introduction of FTNON fresh-cut technologies across the continent and an expanded presence for High Pressure Processing (HPP) from JBT Avure. Added to this, are an ambitious program of seminars, conferences and Open House events, explains JBT’s Vice President and General Manager for South America, Miguel Ruiz.

Ruiz began work with JBT some 28 years ago in the packaging division, before moving on to the citrus processing business and 10 years working with JBT’s protein solutions, and subsequently fruit and juice solutions. Now head of JBT’s South America operations – encompassing Liquid Foods, Protein and AeroTech – Ruiz has responsibility for a wide range of product areas, from frozen chicken and ready meals to passenger loading bridges at airports to juices and beverages and fresh fruits and vegetables.

FTNON showcase
It is in this latter category that JBT will be making one of this year’s most significant introductions in the region, with the South American launch of JBT’s FTNON solutions for processing fresh vegetables and salads. “We currently have three installations in progress in Brazil, two for vegetables, and we will be bringing a working FTNON demonstration line to Brazil later in the year where we will showcase FTNON’s complete solutions,” says Ruiz.


HPP introduction
Another major focus for JBT South America is on High Pressure Processing or HPP technology from JBT Avure, particularly for juice processors. “We’ve been spending a good amount of time introducing HPP technology in the region, and we’re excited about its potential in South America, especially in Brazil and Chile,” says Ruiz. In fact, he reveals that later this year JBT will be sponsoring the first-ever South America HPP regional summit in Brazil, which is likely to feature the participation of a major food university. “We’ll be inviting representatives across the entire food and beveragle industry that might be interested in HPP,” Ruiz adds.

Application-focused Technical Seminars covering the citrus, dairy and tomato segments will also take place during the course of the year.


Open House events
But perhaps one of the most significant initiatives undertaken by JBT in South America are the quarterly Open House events, which take place at JBT’s Araraquara facility in Brazil’s São Paulo State, as well as in San Miguel de Tucumán, Argentina. “We open our facility for two weeks and invite the entire sector to visit JBT, taking advantage of the fact that we have all the different JBT technologies being built there,” Ruiz explains. “The Open House events have been very effective in helping deliver the JBT message across the sector, not just to existing customers, but also to other food and beverage processors that might be interested.”

“We typically have one customer per visit, one in the morning and another in the afternoon, so it’s a very tailored discussion with every single customer. This goes for any JBT technology. For example, for tomato processing equipment, we invite companies from across that segment to visit and discuss their issues and how JBT can provide solutions specific to them,” he adds.

Request more information about JBT’s South America events

Endura-Fresh and Freshgard: making produce protection simple


No one involved in the fresh produce sector can claim it is an easy or straightforward business. Plant disease, mold and fungus pose a daily risk for growers and packers, potentially leading to costly withdrawals and even more damaging losses in reputation. When it comes to JBT’s extensive line of Fresh Produce Technologies (FPT), the emphasis is very much on delivering a level of service and expertise that helps produce companies get their products to market in the best condition possible.

Charlene Jewell, JBT’s FPT Research and Development Manager, explains that two of JBT’s most enduring FPT product ranges – Endura-Fresh™ coatings and Freshgard® decay control – are not only effective, but also benefit from an unequalled support network.

An edible fruit coating, the Endura-Fresh line can be formulated for the requirements of specific types of produce, improving product appearance, shelf-life, and guard against weight loss.  “For example, with citrus fruits, a shine is desired, so we develop coatings that have a nice shine,” says Jewell. “In all cases, moisture loss is generally protected with the coating. In the case of tropical fruits, it could help control the rate of ripening.”  Whatever the specific needs of the product are, coatings are formulated to help meet those needs.


Combined action
The Freshgard range comprises decay control and sanitation systems that work to control fruit decay, as well as help destroy organisms in the wider environment so they don’t infect the fruit. Typical citrus diseases such as green mold, blue mold, and sour-rot can be treated, as well as grey mold and some other diseases commonly found on other fruits. Endura-Fresh coatings can also be a carrier for some Freshgard decay control products. “Often Freshgard products are applied in the coating, and that’s a nice way to apply because you can really control how much you are applying,” she explains. “As much coating goes on, a corresponding amount of fungicide is applied.”

However, Jewell emphasizes that what makes the products really stand out is the level of service and expertise behind them from JBT, which makes growers and packers receive optimum benefits from the systems. “Sometimes there’s not a lot of differentiation between products on the market. JBT’s strength is in delivering service and expertise in coatings, decay control, and application systems.” 

Learn more about JBT’s range of Fresh Produce Technologies

JBT FTNON unveils new solutions for fresh-cut salads


JBT and its FTNON subsidiary, a specialist in equipment and solutions for fresh-cut vegetables, salads and fruits, used the forum of Fruit Logistica 2019 in Berlin, Germany to announce the commercial launch of an innovative new system for fresh-cut salads. The Super Batch Centrifuge (SBC) 200 and 300 have been specifically designed to make handling and processing all types of lettuce and babyleaf easier, faster and more efficient.

Developed from a initial prototype over the past two years, which was extensively tested with a FTNON customer, the SBC 200 – and the larger capacity SBC 300 – have been designed to safely dry fragile salads, with the focus on keeping an product damage to an absolute minimum.

“The prototype was installed in cooperation with a customer two years ago with very good results,” explained Wilco Fauth, Global Product Line Director for JBT FTNON (pictured above). “Of course, we learned things from that and have since redesigned the machine, keeping in mind new Food Safety Modernization Act (FSMA) regulations in the US. If you take a look around the world, you will see that this is the only centrifuge built according to FSMA regulations.”


Higher capacity
The SBC 200 and 300 effectively dries salads by placing the leaves or slices into a cylindrical centrifuge, which spreads the product across the inner surface of the drum at low speed and with minimal falling height to achieve efficient drying and where possible avoid product damage.


The FTNON Super Batch Centrifuge SBC

Featuring a hygienic design, the SBC 200 and 300 are easy to clean meaning low maintenance costs and also feature a small footprint due to low energy usage. “The machine is very easy to clean, so the amount of cleaning time is reduced which also allows you to have a quick changeover time,” said Fauth. “We also managed to engineer the machine using the minimum amount of components, which makes maintenance far easier and quicker. 

“Combining that with a machine that can run at a higher capacity with a smaller footprint, we also have the benefit that it is easier to fit into existing and new production lines where space is always important. Another benefit – which was a happy surprise we discovered when we began to run the machine – is there is less damage to fragile products, such as babyleaf,” Fauth added. The SBC 200 and 300 can handle 2000 kilograms an hour of iceberg lettuce and 3000 kilograms an hour respectively.

Read more about FTNON’s solutions for salad processors

JBT’s Multi Fruit Juicer on show at NAFEM 2019

JBT’s next generation Fresh’n Squeeze® Multi Fruit Juicer (MFJ) – a system which offers up to 50% high yield than competitor models – will take center stage at the JBT Booth at this year’s NAFEM foodservice show, which takes place in Orlando, Florida from February 7-9.

In conjunction with JBT Master Distributor Juicernet by Mulligan Associates, JBT will be showcasing an extractor designed for front-of-house use that not only features an attractive stainless steel, glass-front appearance with high fruit visibility, but which also offers a much higher speed than previous Fresh’n Squeeze juicers.

Since its appearance at last year’s PMA Fresh Summit, the MFJ has been picked up by major retailers across North America who have benefited from a system that attracts potential customers and has also helped boost sales in adjacent produce aisles.


“It’s gotten off to a successful start with lots of big orders from leading grocery chains,” reveals Donn Sabato, JBT’s North America Director of Sales.

“Having the MFJ out on  the retail store floor means customers get to see juice being made and buy – much like when you go to a movie theater and see and smell popcorn being made – and it seems to increase sales in the produce department as a whole by around 10%.”


Significant improvements
As well as its market-leading yield, the MFJ is capable of handling 33 pieces of fruit – up from the previous model’s 20 – and can produce 40 gallons of fresh juice every hour, significantly higher than the 25 gallons delivered by older Fresh’n Squeeze juicers. Working on the tried-and-tested whole fruit principle, the MFJ comes with all new electronics and moves from a one-case to a two-case hopper, enabling the machine to carry more fruit.

JBT’s appearance at NAFEM 2019 will also showcase the latest upgrade to the MFJ: a self-service tap, which allows customers to serve themselves fresh juice. “When you go to fill up a jug with juice, the self service MFJ turns on the extractor, so you juice the product yourself,” adds Sabato.

JBT, alongside Juicernet by Mulligan Associates, will be exhibiting from February 7-9 in Booth 554 at NAFEM 2019 at the Orange County Convention Center, Orlando, Florida.

JBT presenta el HPP durante la Mexican Healthy Products Summit

avocado guacamole on molcajete

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Al igual que ocurrió en Estados Unidos, México está inmerso en una movimiento orientado hacia la promoción de la vida y alimentación saludables, con la intervención activa del gobierno mexicano, que invita a jóvenes y adultos a consumir productos más saludables como una estrategia para afrontar la ya prolongada crisis de la obesidad. 

Destacar la importancia de este movimiento fue uno de los objetivos principales de la Mexican Healthy Products Summit (Cumbre Mexicana de Productos Saludables) que se celebró del 25 al 27 de enero en la turística ciudad costera de Puerto Vallarta, durante la cual JBT presentó su equipo y soluciones enfocadas en la salud.

El Procesado por Altas Presiones (HPP, por sus siglas en inglés), sistema que puede duplicar o triplicar la durabilidad de los productos sin añadir químicos, aditivos o calor, estuvo entre las principales tecnologías que JBT exhibió en el evento, afirmó Lisa Wessels, Directora de Márketing de HPP en JBT. 

“La Mexican Healthy Products Summit tiene el propósito de promover productos alimenticios que son saludables y buenos para las personas, y el HPP se encuentra como punta de lanza de ese movimiento”, detalló.

“En México se usa mucho el HPP en el sector del aguacate, pero existe una gran oportunidad de expansión hacia áreas en las que ya tenemos presencia en Estados Unidos, como en los sectores de jugos, salsas, sopas, aderezos para ensalada, alimentos para mascotas, alimentos para bebé, y alimentos de quinta gama”.

Entre otras tecnologías destacables que JBT presentó durante la Mexican Healthy Products Summit se incluyó el High Capacity Unifiller (Dosificador de Gran Capacidad) de recién lanzamiento, que cuenta con 81 estaciones de llenado, brindando así una asombrosa precisión de llenado, además de un manejo delicado del producto que se combinan con bajos costos de mantenimiento y sistemas de Limpieza In Situ (CIP) que eliminan la intervención manual.

También se presentó durante la expo READYGo™ CIP del A&B Process Systems de JBT, que forma parte de la familia de bastidores compactos de fácil mantenimiento de A&B, y los representantes de JBT aprovecharon para resaltar la capacidad del sistema de mantener una calidad constante del producto, con ciclos de limpieza probados y repetibles.

Descubra más acerca del HPP

JBT showcases HPP at Mexican Healthy Products Summit


Lee este artículo en español

Much like the US before it, Mexico is in the midst of a growing movement towards promoting healthy living and eating, with the Mexican government actively encouraging adults and youngsters to consume healthier products as a means of tackling a long-standing obesity crisis. Highlighting this movement is a key focus of the Mexican Healthy Products Summit, which takes place this week in the coastal resort of Puerto Vallarta and in which JBT will showcasing health-focused equipment and solutions.

High Pressure Processing (HPP), a system which can double or triple shelf life without chemicals, additives or heat, will be among the principal technologies featured by JBT at the event, according to Lisa Wessels, JBT’s Marketing Director for HPP. 

“The Mexican Healthy Products Summit is aimed at promoting food products that are healthy and good for you, and HPP is right as the wheelhouse of that movement,” she says.

“There’s a lot of HPP happening in Mexico with the avocado sector, but there’s lots of opportunity to expand into areas where we already have a presence in the US, such as juices, salsas, soups, salad dressings, meats, pet food, baby food and ready meals.”

Other key JBT technologies to be highlighted at the Mexican Healthy Products Summit include the recently-launched High Capacity Unifiller with 81 filling stations, which offers outstanding fill accuracy and gentle product handling combined with low maintenance costs and Clean-In-Place (CIP) without manual intervention.

JBT A&B Process System’s READYGo™ CIP, part of A&B’s family of compact, easy-to-maintain skids, will also be discussed at the show, with JBT representatives highlighting the system’s ability to maintain consistent product quality with proven and repeatable cleaning cycles.

JBT is exhibiting at the Mexican Healthy Products Summit from January 25-27 at the Sheraton Buganvillas Resort and Convention Center, Puerto Vallarta, Mexico.

Laser Food launches ‘Natural Branding vs Burnt Skin’ campaign

Laser Food, the pioneer of safe, efficient laser labelling technology for fresh fruits and vegetables, has announced the launch of a new promotional campaign to raise awareness of the differences between the system marketed under Laser Food’s own ‘Natural Branding’ name and inferior laser-burning systems which often damage the products.

Under the slogan ’Natural Branding vs Burnt Skin,’ Valencia, Spain-based Laser Food will highlight the threat posed by the inefficient laser marking of fresh produce, not just to the quality and integrity of products, but also to the reputation of the award-winning Natural Branding system.

Laser Food founder and managing director, Jaime Sanfelix, said: “With the launch of the ‘Natural Branding vs Burnt Skin’ campaign, we are aiming to illustrate the differences between burning fruit skin using a laser and the negative consequences this has for the good name for the technology and for ‘Natural Branding,’ which has been the definitive technique and for laser labelling since its introduction in 2006.”

burnt skin or nb

Key differences
With over 12 years’ experience of monitoring and controlling conditions for laser labelling as well an EU patent for its use, Laser Food is a pioneer and leader in the safe, damage-free marking of fruits and vegetables. Unlike laser-burning techniques which compromise product quality and shelf life, Laser Food’s patented Laser Mark system works by removing a minuscule area of fruit skin – without harming the fruit or vegetable in any way – before applying an EU-approved contrasting liquid.

Laser Food took a major step forward in October 2018 with the Europe-wide launch of a new name for the technology, Natural Branding, which has been developed to emphasise the environmental benefits of a technique that allows customers to eliminate wasteful paper labels. Unlike the Laser Mark system, the inferior, non-patented laser-burning technique has a number of major drawbacks for producers, retailers and consumers.

Open for use, regardless of experience with the technology, the technique involves burning a brand name or information onto the skin of a fruit or vegetable. The resulting burnt skin not only harms of the image of laser labelling as a technology, but also leads to damaged products and rejections at the point of sale.

Laser Food_fruits

Jaime Sanfelix added: “We are seeing the intrusion of companies without any experience or qualifications in the fresh produce sector. The danger is that this leads to a bad image for a technology that can deliver numerous environmental benefits, including a reduction in CO2, and the use of paper and plastic packaging.

“We took the decision to register ‘Natural Branding’ as a brand name to highlight Laser Food as an originator and leader in this technology, and to differentiate our safe system from irresponsible laser branding.”

Technology pioneers
As a company Laser Food works with a range of fresh produce specialists across Europe, supplying laser-labelling systems to major companies including Germany marketer of organic agricultural products Lehmann Natur, Netherlands-based Eosta (Nature & More), organic pumpkin producer Bio Freshi and organic kiwifruit specialist Agricolli Bio, as well as citrus marketers in Spain.

Laser Food_examples

Between 2010-13, Laser Food led the EU-supported Laser Mark project, which demonstrated that the product and process were commercially ready and suitable for customers’ needs. Laser Mark received the prize for Best European Environmental Project in 2013 at awards recognising successful Europe-level initiatives organised by Spain’s Valencia region. More information on the development of the project is available here:

Laser Food & JBT
Laser Food’s global expansion has been made possible thanks to its worldwide marketing agreement with JBT, the food solutions specialist with a presence in 25 countries, which builds and promotes Laser Food’s Laser Mark technology worldwide. JBT also promotes Laser Food via and the @JBTLaserFood social media accounts on Facebook and Twitter.

Laser Food will be exhibiting with JBT at Fruit Logistica 2019 in Hall 3.1, Stand D-03 in Berlin, Germany from February 6-8, 2019

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