Skip to content

A long-term commitment: JBT’s Retrofit Kits

JBT level fillers, weight fillers, Unifillers, can closers and cappers have a solid record for long-running performance, sometimes stretching back over decades, covering both new builds and second-hand machines. But even the best-performing equipment requires updating and upgrading after years of service, and this is where JBT Retrofit Kits come in, offering a solution that can bring filler and closer machines into the 21st century.

“We have a lot of these machines in the field that are 20-30 years’ old and are still running quite well,” explains JBT’s Ben Verbeeck. “However, after such a length of time, improvements are often needed in terms of both hygiene and filling accuracy, and we have developed solutions for that in the form of different kits.”

JBT Retrofit kits are not only capable of bringing hygiene to 2020 levels, but they can also boost filling accuracy, making sure any wastage is kept to a bare minimum. They can further improve product handling, upgrade machine hygiene and replacing obsolete OEM components, updating software programs and improving maintenance in the process. “These are solutions for machines that are still operating well, but it’s all about bringing them into the 21st century,” says Verbeeck.

Tailored packages
JBT Retrofit Kits are part of a long-term commitment to customers by ensuring that even well-seasoned equipment receives the high quality maintenance and machine upgrades that enable companies to get the most value out of solutions and realize more operational savings.

The kits offer tailored original component packages that deliver cost-effective, quality results, including effective installation, commissioning and operator training by JBT’s skilled service teams to help maximize the return on investment.

Learn more about JBT Retrofit Kits for Filler & Closer Equipment

JBT’s AsepFlex™ Aseptic Pouch Filling helping customers achieve sustainability

As pressure on food processors to switch to sustainable packaging has grown, so a trend has emerged in the pouch industry to find viable alternatives to the layers of non-recyclable plastic used to safely store baby foods, purees, soups and other products. JBT has been supporting these efforts through innovative aseptic filling systems, which allow the safe filling of recyclable pouches without damaging their integrity by subjecting them to high temperatures.

“The pouch market is changing rapidly driven by the sustainability movement,” explains Patrick de Groot, JBT President for Liquid Foods in the EMENA region. “For aseptic this is a huge opportunity as these recyclable polypropylene (PP and PE) materials are sensitive to heat, therefore the hot fill and retort process requires thick and expensive multilayers. With aseptic technology, the process is mild with only a short sterilization cycle, followed by ambient processing and filling.”

Viable alternatives
“We’ve had multiple types of packaging in the world for many years: rigid, flexible and carton,” continues de Groot. “Sustainability is gaining a lot of attention with all the big players these days, but it is not always a straightforward process to recycle these materials.”

Although pouches have been around for a number of years, their typical composition – multiple layers with aluminum, PET on the outside and a further PE layer on the inside to protect the product – meant recycling was not a realistic option. 

With awareness of sustainability continuing to grow and companies across the food industry investing in more sustainable packaging, so the pouch sector has also tried to find viable alternatives. However, de Groot explains that the problem up until now is that fully recyclable PP or PE material is unable to withstand the high temperatures used for hot filling, which has traditionally been the norm in the industry.

Aseptic filling
Here is where JBT enters the story. JBT’s innovative AsepFlex Linear Pouch Filler system is now providing customers with the means of switching to fully PP or PE pouches without suffering the detrimental effects of hot filling on the material. 

“A PP or PE pouch is not as rigid as one with aluminium or Oriented Polypropylene (OPP), and therefore is not able to withstand high temperatures used to fill most pouches on the market,” says de Groot. “With aseptic technology, you don’t need to do a hot fill or go through a retort, you can sterilize the pouch without having to expose it to high temperatures, therefore aseptic technology is attracting lots of interest as it also brings the ability to process high quality natural low acid products. 

“Aseptic technology is an add-on not only from a product quality perspective, but the technology also allows you to treat fully-recyclable PP or PE pouches with thin layers.”

Learn more about the JBT AsepFlex Linear Pouch Filler

Natural Branding© by Laser Food: the one and only supported by the EU

When looking for innovative laser labelling for fresh produce, beware imitations! This is the message from Laser Food, the pioneer and undisputed leader of laser labelling technology, which has more than a decade’s experience providing European Union-supported eco-solutions for achieving the safe, permanent identification of fresh produce.

Registered as a brand name for the technology in 2016, Natural Branding© has proven to be a hit with consumers, receiving overwhelmingly positive feedback from shoppers and media coverage across Europe. Thanks to Laserfood’s Natural Branding technology, Laserfood’s customer Eosta won the prize in the Sustainability Category at the 2018 Packaging Awards.

More than technology
Laser Food’s Natural Branding solution was first conceived in 2006 when company founder and agro-sector professional Jaime Sanfelix became aware of the problem that non-labeling and mislabeling of produce presented for retailers. Back then, there was no way to achieve permanent identification on fresh produce and the Laser Mark was the solution to this problem.

Sanfelix explains that laser labelling is now recognized by increasing numbers of consumers first and foremost as Natural Branding. “As the leaders and the creators of the technology, it’s very satisfying to see how the Natural Branding brand name is now recognized by consumers across Europe, and how more and more people are acknowledging the great benefits it has for the environment,” he says.

 “On the other hand it is very concerning to see how opportunists that appeared recently on the market have made inappropriate and fraudulent use of a technology that has taken years of work, experience, research and effort. The bad faith use of the technology by these ‘me too’ players gives it a poor image.”

Greater awareness
In recent years growth of worldwide opinion against the use of plastic has increased the profile of Natural Branding by helping both producers and retailers improve their environmental reputations. “The world has finally realized that we cannot continue producing and rejecting insane amounts of plastic that we use only once, but which will take centuries to degrade,” says Sanfelix. “Natural Branding can help improve environmental credentials and it’s cheap for the simple reason that the system eliminates the need for wasteful paper labels, inks, glue and only uses light.”

“That’s why only Laser Food received the support of the European Union’s eco-innovation program from 2010 to 2013.”

Flexible labelling
Furthermore, continues Sanfelix, Natural Branding is a very flexible system: the latest innovation introduced allows customers to mark their products however they want, whenever they want. This new Natural Branding software now allows customers to create their own logos and recipes, and upload them themselves on their machines.

Natural Branding also has the advantage of being a permanent label. With Natural Branding, food becomes identifiable through its entire commercial life to the end consumers’ table. Full traceability of products allows growers and retailers to trace their products until they are consumed, as well as giving consumers a full guarantee about what they buy.

How it works
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. An eco-friendly means of branding fruits and vegetables by creating an image on the peel through a contactless marking solution with natural light, Natural Branding can be applied to practically all fruits and vegetables with zero negative impact on taste, aroma or shelf-life.

The technology has been approved by food safety authorities in the US (here) and the EU (here), while laser labels were approved by the European Union in 2013.

Laser Food’s global expansion has been made possible thanks to its global marketing agreement with JBT Corporation, which builds and promotes Laser Food’s Laser Mark technology worldwide. JBT also promotes Laser Food via jbtc.com and the @JBTLaserFood social media accounts on LinkedIn, Facebook and Twitter.

Click HERE to learn more about Natural Branding

HPP toller reaps benefits from JBT iOPS equipment dashboard

JBT_Pascal Processing_Willem van de Ven

JBT’s innovative Intelligent Operations or iOPS® Platform collects data from across a facility in real-time. Having up-to-the-second data means companies can detect potential issues before they become problems and even improve the overall efficiency of operations. Netherlands-based High-Pressure Processing (HPP) toller Pascal Processing is one such company that has recorded real, definable dividends from the analysis through iOPS. 

Based in the small city of Helmond in the east of the country, Pascal Processing provides HPP services to companies across the Netherlands, Belgium and Germany, covering a huge range of products from cold-pressed juices to meat products, guacamole, vegetable spreads, baby food, raw dog food, to smoked fish. 

“We handle everything that can be HPP treated,” explains Pascal site manager, Willem van de Ven (pictured above), who says demand for the company’s HPP services has experienced strong growth as awareness of the technology’s benefits has steadily increased. “We are now seeing a far broader range of products: a few years ago it was cold-pressed juices and meats, but now we are handling all sorts of products.”

Complete overview
A key component in the company’s recent development has been the implementation of an iOPS system – designed in close cooperation with JBT engineers – covering Pascal’s entire facility. Instead of having to rely on workers reporting problems after they had already occurred, the JBT iOPS system focuses on providing customers with tools to detect delays in the process and machinery failures. As van de Ven explains, a virtual dashboard provides an overview of the equipment and individual operator effectiveness, as well as displaying accurate information if and when components begin to fail. 

“The dashboard enables you to have the right information quickly whereas before we had to go back and revise the old data we had on the machine,” he says. “It gives us a good picture of how efficiently we are working with a machine and how efficient individual operators are.

JBT-iOPS-767x421-A

“We found for example that we were losing time by manually filling machines and by changing that we have been able to save 45 minutes per week between four-five people increasing productivity with almost four hours per week.”

Data-based decisions
By having access to accurate production data, van de Ven says Pascal is now able to make more decisions based on facts. “Before when a machine wasn’t working, the operator would come to us and say they had been having problems for a few days,” he recalls. “Sometimes there are problems that aren’t seen by the operators. Before it was done on feeling but now, we make decisions based on data.”

Van de Ven says the fact of having more data on how machines are performing has helped eliminate apparently minor problems, resulting in time and money savings. “Maybe saving 15 seconds per cycle doesn’t sound significant, but between cycles this can add up to almost an hour of time saved per day,” he adds.

Learn more about JBT iOPS and HPP technology

JBT Tech Centers: supporting customers through challenging times

JBT-RTC-Madera-767x421

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. 

JBT-LogTec-Process-Control-Software

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.”

JBT Rotary Pressure Sterilizer_small

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.

Learn more about JBT Research & Technology Centers 

Learn more about the JBT Technical School

JBT to host HPP Fruit Juice & Health-Beverage Asia webinar

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

Register now for the JBT Avure HPP webinar

The post-pandemic food industry: reasons for optimism

Green plant in light bulb silhouette on soil background

Carlos Fernandez, JBT Executive Vice President and President, Liquid Foods, outlines why he believes that in spite of some significant challenges and undoubted changes to the ways we live and work, there are still plenty of reasons to be optimistic for the future of the global food industry.

An abridged version of this article was published in Food Logistics Magazine.

The COVID-19 pandemic has had a huge impact across most industries worldwide, and the food sector has not been immune to its consequences. In particular, for foodservice operators – and the restaurants, cafes and bars they supply – the spread of the Coronavirus has been quite challenging. Despite this – and although it is clear there will be important changes to the ways we live and work – I believe there are reasons to be optimistic about the future of the food industry. While impossible to say that it is 100% recession-proof, it is a critical, essential industry for everyone. But at the same time, the industry will change and evolve.

Carlos Fernandez

Carlos Fernandez

In the short-to-medium term, the pandemic will bring about significant changes to the food processing industry, the supply chain and consumption. On the consumer side, I think the trend towards cooking and eating at home will stay with us for the foreseeable future, along with consumer trends toward healthy food options. Health and nutrition will continue to grow in importance and will influence the decisions consumers make in choosing food and beverage products. On the retail front I also expect to see changes in packaging formats from larger bulk sizes to smaller packs.

“The trend towards cooking at home will continue for the foreseeable future”

Across the food supply chain, we are likely to see significant changes to the IT, sanitation, and automation infrastructures with the goal of creating greater efficiencies and improvements in hygiene and food safety. Uncertainty over short- and long-term sustainability issues is likely to lead to more replacement investment, and we at JBT believe this will take on the form of additional capital spend on new factories. Achieving efficiency is not just a question of generating more savings, it also has to do with finding the right balance of people and skills. If this was difficult before, it will become even more of a challenge as the levels of contagion in many food processing facilities are potentially very high.

And, of course, food safety will be of fundamental importance. There will be an even greater focus on traceability, while cleaning systems and hygiene will be critical. At JBT, we are focusing on all three areas with dedicated laboratories and scientists, as well as continuous testing verified by the FDA.

Tomatoes Cherry on Vine Pulp Tray Photo - Proseal

JBT Proseal offers sustainable packaging options

To reduce the amount of human contact with food products there are going to be a lot more individual packages and a large-scale shift from bulk packaging to grab-and-go. JBT is well positioned to participate in this trend with automated solutions from our Proseal branded tray sealing technology. Proseal is a leader and an innovator in environmentally friendly packaging systems manufacturing in Europe, the US and Australia.

“There will be an even greater focus on traceability. Cleaning systems will be critical.”

Other important trends can be seen when we look at product categories such as shelf-stable foods and orange juice. Both have experienced a widespread revival and I believe this is a trend which is here to stay. Shelf stable foods provide safe, processed products that can be stored at home for extended periods of time, while orange juice is benefiting from increased consumer awareness of its nutritional and health benefits. Orange juice, of course, also contains high levels of vitamin C, and consumers are becoming more aware of the fact that instead of taking a vitamin supplement, they can receive the same benefits through a natural product.

Sustainability
Related to all the above is the topic of sustainability. I believe we are going to see further movement towards improving energy-efficient technologies and decreasing water consumption in food processing, supporting more sustainable packaging alternatives, as well as developing more sustainable detergent and cleaning solutions for end-products and equipment.

smart_glasses_01

JBT’s PRoSIGHT Augmented Remote Assistance smart glasses

At JBT we find ourselves at the center of this area in terms of equipment, solutions, and systems that support food processors’ ambitious environmental goals. Throughout the pandemic JBT’s product development and production facilities have continued to work continuously, with a particular focus on remote service and local assistance. This has included the launch of solutions such as our PRoSIGHT™ Augmented Remote Assistance platform which makes use of smart glasses and mobile devices to enable expert JBT technicians to inspect machinery and equipment from afar. 

“At JBT, we find ourselves at the centre of sustainable alternatives in terms of solutions that support ambitious environmental goals.”

This is critical during pandemic-driven travel restrictions, but instrumental in driving greater travel-related emission reductions in the future. Remote support and operational efficiency are also the focus of JBT’s own Internet of Things solution, the iOPS® Gateway, and we expect to see a lot more demand for the iOPS solution and in the whole area of improving connectivity with customers moving forward.

JBT-iOPS-767x421-A

Additionally, plant-based drinks and foods will continue to increase in market share, thanks to their perceived health and sustainability benefits, and JBT participates broadly with customers on meeting this growing consumer demand. There will also be more, smaller processing and packaging facilities focused on maximizing flexibility, lowering throughput and distributing local products within a particular region.

In summary, though our world has been rocked by the pandemic, people still need to eat! I still feel strongly that the food industry in general, and JBT, are well positioned to withstand the challenges we are faced with and will continue to weather the storm.”

Proseal plays key role in US berry packaging revolution

JBT_Proseal_NaturipeFarms_berries

JBT’s tray sealing machinery specialist Proseal America was one of the key companies involved in an innovative project in North America to move berry packaging from clamshells to film-sealed thermoforms; a move which forms part of an industry-wide North American berry producer strategy to use 100% recycle-ready packaging by 2025.

Since 2014, Proseal, along with other industry partners, has been assisting Salinas, CA-based Naturipe Farms to replace plastic clamshell packaging with heat-film-sealed thermoforms, in the process reducing per-pack plastic by 33%, reports Plastics Today.

According to the report, Naturipe Farms is now using the heat-seal technology for both fresh and value-added products, including snacking lines Bliss Bentos and Boost Bentos. However, Naturipe Farms’ VP of Marketing, CarrieAnn Arias, told the publication that the biggest benefit was for sustainability, with the change helping the company remove 24 metric tons of plastic from the waste stream in 2019, thanks to its Heat Seal Program.

JBT_Proseal_strawberries

Berry packing using a JBT Proseal tray sealer

According to Tony Burgess, Proseal’s Head of Sales & Control Systems, “moving to a top sealed product allows growth into shelf life extension methods with the use of modified atmosphere top seal film, thereby future proofing the change.”

Valuable support
Janis McIntosh, director of marketing innovation and sustainability at Naturipe Farms, said the program was part of an overall strategy by the company and its associated growers to reduce its environmental footprint in all areas of the business particularly in packaging reduction and recyclability.

The project originated through Costco Canada in 2013 who wanted to replicate the success of White Heat Sealing in the UK and the expansion of theroform packaging across Europe, but had to accommodate both larger North American pack sizes and the need to find the right heat sealing equipment supplier.

Strawberries 2 Photo - JBT Proseal

Proseal’s top-sealed packs using modified atmosphere film are already commonplace in the UK

“Without the support from tray-sealing machinery supplier Proseal America, Accolade, MasterPack Spa, Infia, and Penninsula Pack (acquired by Sonoco in 2017), we would never have gotten off the ground in 2014,” said McIntosh. 

“Also, we cannot thank the Costco staff enough for their support and patience through the development. Today there are many more packaging choices for companies wanting to get into heat sealing, better film structures, and improved access to thermoforms are helping move the technology forward. It’s tough being the first to develop a product, but heat seal has been a great direction for us and the industry in terms of sustainability.”

Learn more about Proseal solutions

JBT Proseal: boosting safety and productivity through innovation

2020-06-16 Proseal tray sealing ProVision Press images laptop machine line 03

Keeping production and packaging lines moving in these challenging times has become a key consideration for companies across the food processing industry, with worker illnesses and absences placing pressure on supply chains. Add to this the need to minimize downtime and the continuing growth of internet shopping and companies have a lot to think about.

JBT Proseal, which has a strong record in packaging innovation, is rising to meet these challenges with new developments in automation and data analysis, which have been designed to improve both productivity and food safety.

Limiting downtime
Focused on making life easier for processing companies, ProVision is a downtime analyser which gives managers a dashboard providing an overall view of all production lines and pinpoints any problems that might occur. “If you are the CEO of a business and you have 10 production lines and one of those has failed for a day, you will want to know about it,” says Proseal’s Head of Sales & Control Systems, Tony Burgess. “If, in all your 10 production lines, for one minute of every hour the line stops because of a failing piece of equipment, in a month’s time that will could have added up to one day’s lost production.

“ProVision will capture all of these micro instances and build a series of data. It will tell you exactly the downtime and cause of downtime over the last 24 hours. It allows the user to focus attention on the piece of equipment on the production line that is causing the downtime and do something about it, so it has an enormous productivity benefit.”

Dynamic growth
A further area where Proseal sees an opportunity is in the booming online market for food ingredients and ready meals driven by increasing consumer interest in cooking at home. Proseal, Burgess reveals, is supplying eco-friendly Halo tray forming equipment to Dineamic, an Australian company which delivers chef-cooked meals to consumers across the country. “Dineamic produces their own foods, seals them with Halo pack trays made in house with a Proseal tray sealer and then sends them mail-order,” says Burgess. “Similar work is being done in other geographic locations.”

However, such developments are not just taking place in the food industry. Proseal, Burgess adds, is currently working on a project in the Netherlands for online flower orders by designing packaging options suitable for sending flowers by mail-order.

Learn more about Proseal solutions

JBT to host free Prepared Food webinars

soups

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. 

salad-dressing_shutterstock_small

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:

07 September 10 am CET in Spanish: https://bit.ly/32JWyjx 

14 September 10 am CET in English: https://bit.ly/2YNzCig 

21 September 10 am CET in Polish: https://bit.ly/2Ey0Mml 

1 2 23