JBT partner Laser Food is making waves worldwide with its innovative Laser Mark™laser labelling system for fresh fruits and vegetables, with the technology already being used commercially in France and Spain. This report from CBS News explains why the system is gaining so much attention.
JBT will be on hand at the upcoming IFU Technical Workshop to highlight alternative sterilization technology that can be used to treat diced fruit pieces far more effectively than conventional steam or water based systems.
As part of the seminar that takes place tomorrow (April 20) in Berlin, Germany, JBT will be explaining to delegates from across the food processing sector about radio frequency sterilizers that guarantee food safety with no loss in quality.
Antonio Aldini, senior technologist engineer for JBT FoodTech who will be speaking at the event, explains that the system has been designed by JBT to overcome difficulties with using conventional technologies to treat juices containing fruit pieces.
“We will be highlighting alternative systems, including radio frequency technology, that can be sterilize liquid foods containing particulates, such as juice with diced mango, apple, apricot or strawberries – whatever is difficult to sterilize with standard technology,” he says.
“I will also talk about our work at the pilot plant in Parma with diced fruits, where we have done several tests with radio frequency sterilizers to determine the advantages of this new technology compared with standard systems.”
In particular, Aldini says he will be highlighting the use of radio frequency sterilization technology by Mexico-based fruit processor Mexifrutas, which is working with the system to treat prepared fruit for yoghurts.
According to Aldini, one of the principal advantages of using radio frequency sterilization technology is that it can deliver better product quality and minimize damage to fruit pieces.
“Sterilization of juices containing diced fruit using standard technology can have a negative impact on the firmness and integrity of the fruit pieces, which can be damaged by using steam or heated water,” he explains.
“With radio frequency, you minimise any damage, so the product quality is better – in terms of texture, firmness, sizing (the dimensions of the fruit pieces are better preserved), integrity, color and vitamin content – because we do not overcook the product.
“We just use the heat and energy necessary to kill micro-organisms – we don’t exceed that, so the product is not overcooked.”
Aurratech’s pioneering Fog-in-Place® (FIP) sanitizing system delivers superior performance by guaranteeing 100% surface contact plus airborne disinfection with a fraction of the water and chemicals typically consumed by the traditional sanitizing process.
JBT’s Liquid Foods business group will act as the exclusive, global Sales Representative for Aurratech in most liquid and pump-able product applications.
Aurratech’s Fog-in-Place® can be used by food and beverage processors to sanitize equipment, piping, tanks and entire processing areas through the creation of a fragmented biocide known as Purifog™.
Purifog™ consists of tiny (less than 5 microns), low weight nano particles that remain suspended over long periods of time. This ensures 100% surface contact including hard to reach areas and around odd shapes.
FIP is a highly efficient, environmentally friendly process that saves time, energy and 99% of the water/sanitizing solution associated with traditional liquid based SIP procedures.
Fog-in-Place® can be used by both food (fruits, vegetables, nuts and dairy) and beverage (wine, beer, juice, non-alcoholic and general beverages) processors with additional applications, among others, in the meat, fish and bakery sectors.
The reputation of a brand is as important as the quality of the products. But maintaining a brand’s reputation through a high level of quality, while keeping costs low and improving efficiencies is nothing if not a challenge. That is without mentioning evolving consumer needs, packaging trends and new market opportunities.
Stork‘s Hydromatic, which is now available from JBT, has the advantage of being able to be adjusted for specific products, production facilities and market requirements, while at the same time boasting high reliability and efficiency, and very low energy consumption.
Typically, production of ‘everyday’ goods manufactured in large quantities must be done at the highest possible level of efficiency and at the lowest cost. These requirements fit perfectly with the main characteristics of the Hydromatic.
The system is also well suited to high value-added products that vary greatly in recipes, processes and packaging, and deliver relatively small production batches by being flexible in terms of change-over capabilities, packaging type and size, and product volumes.
Since 1921, more than 7,500 JBT Continuous Rotary Pressure Sterilizers have been placed into production and are now responsible for processing over half the world’s canned foods.
Technological advances throughout the history of the system mean that JBT has consistently been able to offer the highest product quality at the lowest cost per unit produced.
Today’s rotary pressure sterilizer technology allows processors to handle both traditional and modern, lightweight, easy open-end cans. As JBT’s Mike O’Hara explained in a recent Blog Post, there simply is no better way to sterilize high volumes of convection type foods in cylindrical metal containers.
JBT Corporation, the global supplier of innovative systems for food and drink processors, will be speaking at events for juice companies in five Latin American countries to highlight sustainable solutions that can increase profitability and reduce wastage.
The company is taking part in this month’s International Fruit & Vegetable Juice Association (IFU) Latin America Tour, which has been organized in conjunction with German juice safety certifier SGF International and takes place in Argentina, Brazil, Ecuador, Costa Rica and Mexico from March 7-17.
JBT, which is also sponsoring the tour, will be speaking at each event to draw attention to products and innovations developed by the company that can help juice processors become more sustainable and recover by-products and ingredients that would otherwise be lost.
Januário Soligon, JBT’s regional sales and marketing manager for South America, explains that the talks, which will focus largely on citrus juice processing, will be headed by representatives from each country and will feature product developments and information connected to sustainability.
“We will be talking about sustainability and the ways in which equipment that JBT has developed can add value for fruit juice processors,” he says.
“For example, we have a system called READYGo™ d-LIMONENE, which recovers d-limonene – an extract from citrus peel – from wastewater after it has been used for processing.”
d-Limonene, which has a range of uses from ingredient for cosmetic products to component for cleaning liquids, can deliver additional potential earnings for citrus companies that would otherwise go down the drain.
For more information about READYGo™ d-LIMONENE, click here
To learn more about the IFU-SGF LATAM Tour, click here
The growing trend to present FMCG’s in innovative glass container design was a key topics for discussion at a one-day seminar held at JBT Corporation’s Belgian facility last month covering the latest developments in glass filling and closing.
Representatives from a range of European food and drink processors were invited to JBT’s site in Sint-Niklaas to learn more about the newest innovations in glass filling from JBT, Crown Packaging (metal covers for glass jars/bottles) and Ardagh Group (glass containers).
As well as the seminar, visitors were able to view a JBT Unifiller at the factory in a configuration dedicated to filling jam and marmalade in glass containers. In addition to superior filling accuracy, the Unifiller features a glass breakage prevention system and is able to Clean-in-Place without disassembling the fill stations.
The JBT Unifiller is not only marketed for jam or marmalade applications, but is customized by JBT to meet particular product requirements and container types, from low viscous products without particles to high viscous products with particles, in metal cans, glass or plastic containers.
“The Unifiller is a high-accuracy filling system that features a hygienic design,” he said. “It offers a very quick changeover between product and format, and can be cleaned in-place without having to dismantle the fill stations.”
Among other topics discussed at the seminar, speakers detailed new innovations in the field of closures for glass jars. Crown’s Orbit cover, for example, is a two-piece metal closure design adapted to allow female consumers, older people and young children to open glass jars far more easily.
The increasing trend among food processors to offer personalised glass jars through embossing, sleaving or the use of color was also high on the seminar agenda during the day-long event.
“All the companies that were present work principally as private labellers. Nowadays retailers are working hard to improve the image of their own brands and are asking their private labellers to add value – one way of doing that is through innovative designs for personalised glass jars,” Schoenaers concluded.
Learn more about JBT’s Unifiller: here