Skip to content

JBT to feature in free Juice & Sustainability webinar

Florida citrus groves

Leer este artículo en español

JBT is set to participate in free, Spanish-language webinar on Juice Production & Sustainability to be held on September 15 at 10:30 AM CET, with the focus on how to achieve greater sustainability in citrus juice processing, including reducing the consumption of water and energy. 

As part of the webinar, ‘Sustainability: A commitment from the Juice Industry’, JBT’s EMENA Sales Manager for Citrus and Juice Processing Technologies, Francisco Purroy, and Technology Assistance Manager, José Lorente, will be delivering a presentation on JBT’s role in improving sustainability in citrus juice production.

Organized by Spanish juice producers’ association Azozumos, the one-day event aims to develop and promote sustainability within the juice sector as part of an overall strategy to improve social, economic and environmental practices within the industry. Such strategies include potentially-lucrative options for monetizing rather than throwing away post-production residues, including the recovery of valuable essential oils.

“This virtual meeting presents us with an opportunity to continue building together and contributing to sustainability through our joint commitment and the promotion of different actions, many of which are already in motion and have become success stories,” says Purroy.

Click here to register for the free webinar

JBT participará en Seminario Online: Sostenibilidad en el sector del zumo

Zumos Palma 2

Read this article in English

JBT será entre los ponentes en un Seminario Online en español enfocado en técnicas y estrategias para mejorar la sostenibilidad en el sector de zumo, que tendrá lugar a través de Go to Meeting el martes 15 de septiembre a las 10.30 horas CET. 

Como parte del seminario, ‘Sostenibilidad: Un compromiso del sector del zumo’, Francisco Purroy, el responsable de ventas y cuentas (Europa, el Medio Oriente y el Norte de Africa) para cítricos y tecnologías para procesado de zumos de JBT, y José Lorente, el encargado de asistencia en tecnologías de JBT, presentarán una charla sobre el papel de JBT en la mejora de la sostenibilidad en la producción de zumos.

Orange juice generic

Organizado por la asociación española de productores de cítricos, Asozumos, el evento tiene el objetivo de desarrollar y promover la sostenibilidad adentro del sector de zumos como parte de una estrategia para mejorar sus prácticas sociales, económicas y ambientales.

Dichas estrategias incluyen opciones atractivas para monetizar en lugar de desechar los residuos post producción, como la recuperación de aceites esenciales, d-limoneno, pulpas, azúcares, y fibras de alto valor. 

“Este encuentro virtual supone una oportunidad para seguir construyendo juntos y continuar la contribución del sector, a través de la puesta en común y promoción de distintas acciones que ya se llevan a cabo y que se han convertido en casos de éxito,” concluyó Purroy.

Pincha aquí para registrar para el semanario

JBT’s solutions for a post-pandemic future promise fruitful results

Zumos Palma 2

For the global juice industry as it operates amid the COVID-19 pandemic, the importance of ensuring stringent food safety – combined with sustainability – has surely never been more important. But given the economic challenges many companies face, the ability to become more efficient during processing and keep waste to a minimum is arguably just as crucial.

JBT’s approach to both food safety and sustainability is encapsulated in six key Corporate Social Responsibility (CSR) principles for juice processors: aiming for food security and nutrition; ensuring economic viability; encouraging good governance; being environmentally responsible; creating acceptable working conditions; and promoting the transfer of knowledge.

“One of the six principles of sustainability is food safety: that foods are not just sustainable, but that they have to be safer,” explains JBT’s Technology Assistance Manager for Liquid Foods, José Lorente. “If you don’t clean properly, you can’t be sure of eliminating micro-organisms, and if the sterilization process is not adequate, this can result in serious problems.”

juice bottles in ice - generic

Improved profitability
While food safety is undoubtedly important, another significant element of achieving sustainability is maximizing yield. Getting more out of the same volume of fruit – including valuable by-products or ingredients – means far less wastage and potential contamination, and improved profitability at the end of the process; a massively important consideration given the current economic pressures driven by the global pandemic.

“Recovering by-products, such as citrus essential oils, generated during citrus juice processing, enables companies not only to be more environmentally friendly, but also more profitable by being more efficient during the extraction process using the same raw materials,” explains Lorente.

“Over recent years, we at JBT have been working on maximizing and optimizing yield by developing solutions that help customers obtain more juice and by-products. Being efficient is part of sustainability. The more efficient a company, the more sustainable it becomes and the more profitable.”

citus essential oils_Shutterstock

Significant benefits
A clear example of how JBT solutions can help juice customers maximize yield is when it comes to essential oils, which can be recovered during the extraction process. These include valuable d-Limonene, a natural organic solvent used as an ingredient across a wide variety of applications, from cleaning products to the aroma industry. However, what makes JBT solutions different from standard extractors is their ability to recover significantly more essential oil.

“With a standard extractor, you can recover around 55% of the essential oil present in the fruit, but thanks to the efficiency of JBT’s ORES (Oil Recovery Extraction System), customers can recover up to 65%,” says Lorente. “You have to bear in mind that otherwise this 10%, which is a contaminant, would be thrown away. By recovering that extra 10%, customers not only earn more money, they also help protect the environment.”

To achieve even better results, JBT has developed the MORE (Modular Oil Recovery Extractor) system, which recovers essential oil before it reaches the extractor. By softly scraping the peel, without damaging the integrity of the fruit, more than 90% of the essential oil available can be recovered.

Learn more about JBT and sustainability

Proseal puts focus on sustainable packaging

Strawberries 2 Photo - Proseal

With awareness of the importance of sustainability growing worldwide – among processors and consumers alike – so demand has increased for solutions that offer enhanced shelf-life and make use of non-plastic alternatives, writes Tony Burgess, Head of Sales & Control Systems at one of the newest additions to the JBT family, tray sealing solutions specialist, Proseal.

In competitive markets handling highly perishable foods, maximizing both shelf-life and throughput is vital, so at Proseal we are seeing a strong interest in our high-speed tray sealers that can be trusted to deliver efficient sealing and Gas Flush (MAP) processing and keep up with the required speeds of production.

To deliver this, cycle speed is naturally key, but another important requirement of today’s packaging line is the ability to follow motion and use intelligent buffering capabilities that enable trays to feed continuously into a tray sealer without having to pre-sort and adjust pack spacing. This valuable time saving technology is demonstrated by Proseal’s ProMotion™.

Proseal GT1s Tray Sealing Machine_small

Alternative Materials
More recently the plastic narrative in the consumer media has led to many companies and retailers seeking alternative materials, or light weighting their existing plastic trays. Over the past 20 years at Proseal, we have been working closely with film suppliers in order to devise viable solutions that are able to meet the sealing needs of trays made from both plastic and cardboard, without causing a need for costly modifications to machinery by our customers.  

This includes Halopack®, a gas-tight cardboard tray suited to skin packaging, which offers an 80% reduction in plastic from some traditional plastic trays and is made up from 90% recycled cardboard. And another recent innovation, the plastic ‘snap-pack’ style tray, which seals the portioned product into two separate cavities in the same tray, allowing the consumer to ‘snap’ off and open one half of the pack and dispose of it, whilst the other half remains hermetically-sealed in its gas-flushed environment – allowing the customer to fully benefit from the maximum shelf-life of the product whilst reducing food waste.

Tomatoes Cherry on Vine Pulp Tray Photo - Proseal

Automated Control Systems
The need for intelligent technology is also evolving in processing lines and such intelligent technology is demonstrated in all Proseal tray-sealers through its many features and benefits. Proseal’s market-leading control systems can see our machinery act as ‘the spine of the packaging line’, integrating all the line machinery components to be driven through the Proseal touch screen.

This ensures that in the event of a problem, the Proseal machine is able to flag an error in a peripheral piece of machinery and pass a stop signal to the feeding equipment, enabling the line to come to a controlled stop in order to avoid overfeeding the tray sealer and prevent unnecessary product or packaging waste.

Learn more about Proseal’s solutions

JBT commits to building on strong record for sustainability

JBT solar panels_small

JBT has committed to continuing to support customers worldwide in improving sustainability through an increase in yields, a reduction in unnecessary wastage and greater control of energy usage, which the company strongly believes will mutually benefit all areas of the industry.

From systems that recover valuable essential oils from citrus peel to solutions that get the maximum possible yield out of fresh-cut salad and vegetable processing, JBT has long been a prominent proponent of sustainability in the international food and beverage business. However, amid concerns over the environment and the tightening of budgets due to the Covid-19 crisis, JBT has given a fresh commitment to further boosting sustainability practices, both internally and externally.

Green plant in light bulb silhouette on soil background

Internally, according to JBT Liquid Foods President and EVP, Carlos Fernandez, JBT has made significant strides building on an already strong record for sustainability, from altering daily working practices within the company to major infrastructure projects at manufacturing sites. “At JBT, we have undertaken a number of important sustainability initiatives over the past 12 months, beginning with a profound analysis of the company – looking at where we are and how we can improve – and including a much improved information campaign both internally and externally,” he says.

“We are carrying out sustainable initiatives at an internal level, from changes to daily working practices, such as minimizing the amount of paper used, to larger-scale projects including the installation of solar panels at several of our manufacturing facilities.”

BPCS_IT

Externally, Fernandez says JBT is continuing to assist customers in improving sustainability by helping reduce energy consumption through solutions like the Heat Recovery System (HRS) for Continuous Rotary Sterilizers for canned foods, which has been developed to maximize heat recovery during the sterilization process.

However, this is the mere tip of the iceberg. Proseal, a specialist in technology solutions for the packaging industry which became part of JBT in 2019, offers a number of innovative systems which can reduce the use of plastic. Proseal has been a major driving force in solutions that significantly reduce plastic in packaging, replacing clamshells with micro-perforated film, which helps products such as berries and mushrooms ‘breathe’ at a controlled rate, extending shelf-life at many points in the value chain including for the consumer. Meanwhile, JBT solutions such as READYGo CIP and CITROSAN help producers and processors cut bills by reducing the amount of water and chemicals needed by making caustic and rinse water safe for reuse.

Strawberries 2 Photo - Proseal

JBT’s many alliances have also played a major role in boosting sustainability. Laser Food‘s laser-labelling technology for fruit and vegetables can all but eliminate the need for traditional labels, while Aurratech – originator of the Fog In Place disinfection system – typically helps companies save between 80-90% of water and 80-90% of chemicals in the fumigation of facilities. IceGen similarly can help achieve a 70% reduction in freezing time for orange juice enabling considerable energy savings, while JBT’s newest ally – SmartWash Solutions – is assisting companies in the fresh-cut produce sector in improving throughput by 30%.

Fernandez adds: “These alliances, acquisitions and solutions are part of a larger JBT strategy, making sure JBT is at the forefront of the trends driving growth in the food industry. Sustainability is not only part of JBT’s philosophy, it is something positive for the world and indispensable for the industry as a whole. What we do is reduce waste, increase the recovery of products or by-products and achieve a more efficient industry. We want to achieve this hand-in-hand with our customers.

“We are not doing this because it is a fashionable or trendy topic, we are doing this because it is essential for the health of the food industry. JBT’s technologies are key to this focus, providing solutions to maximize yield, minimize wastage and preserve food in all its forms to increase shelf-life.”

Learn more about JBT and sustainability

JBT Food Preservation Technologies: Sustainability at its core

BPCS_IT

Pancho Purroy, JBT’s EMENA Sales & Account Manager for Citrus & Juice Processing Technologies and Sales Manager for Liquid Foods Iberia, examines how sustainability has been at the core of JBT’s food preservation innovations since the very beginning.

For over 100 years JBT has been a major innovator in food preservation technology. The corporation has always believed food safety and shelf life solutions would have an ever-growing importance in the food & beverage supply chains across the world. As a consequence, JBT heavily invested across its history in adopting the broadest range of preservation technologies and continues to do so.

Reducing food losses and food waste at both the manufacturing and the consumer levels, will result in a more secure global food system. It is important for food manufacturers not to have production losses and returns; and consumers want to improve the overall utilization of food. Waste reduction strategies and preservation methods can now be widely used, and these are needed more than ever before.

Green plant in light bulb silhouette on soil background

Needless waste
Recent FAO Food Balance statistics show supply chain losses for food groups such as meat, fruit and vegetables to be around 5% of production of domestic supply quantities (Martindale, 2017). While these food losses remain incredibly important it is reported by national agencies and government departments that consumers’ food waste regularly reaches 20% or more of food purchased (Defra, 2017).

JBT believes it is essential to continue innovating and deploying food & beverage preservation solutions as it is proved that frozen foods, ambient shelf-stable foods, and extended shelf-life refrigerated foods all show a reduction in waste and, consequently, a positive contribution to the sustainability of our food supply systems.

The preservation of foods and types of food preservation methods available can facilitate this because they reduce food degradation and improve the utilization of food in the manufacturing and domestic environments. Also, they will contribute towards sustainability given the factual data that production of food waste increases greenhouse gas emissions and the carbon footprint of food consumption (Garnett, 2013; O’Rourke, 2014). It is crucial to consider food waste reduction as an outcome of using preserved foods because research carried out previously demonstrates it can help us to define the sustainability of meals (Martindale, 2017).

Rainbow Fruits

Preservation importance
Frozen preservation, pasteurization and sterilization methods can provide greater utilization of food by consumers and reduce household food waste. An increasing amount of research studies have identified the importance of preservation methods in reducing consumer food waste and that there are several factors that must work together if food waste reduction is to be successful. For example, research carried out in the UK market comparing fresh and frozen food use in households found that the amount of consumer food waste was dependent on the food preservation method. The study showed a 47% reduction in household food waste for frozen products compared to fresh products (Martindale, 2014).

Not only we must consider the value of food preservation in households but we must also study whether manufacturing facilities are achieving an efficient use of resources and continual availability (Tukker, 2015). JBT continues to develop food preservation models that identify control points in the supply chain that can maximize food waste reduction, and jointly with its global and regional customers, investigates these wider impacts on food resource usage.

As another example, food & beverage preservation techniques improve the availability of out-of-season produce which can be included in produce sustainability assessments (Foster et al., 2014). Indeed, this was why fruit and vegetable preservation of using traditional pickling and osmotic methods originally emerged (Martindale, 2017).

JBT Avure

High Pressure Processing (HPP) technology from JBT Avure can improve product shelf-life

Secure supply
The benefits of food preservation are important, and a secure food supply chain is important in the sustainability arena if it can provide what consumers demand with increased resilience. Preserved foods have played a pivotal role in enabling the global food supply chain to evolve and, without that, food losses would be increased in agriculture and processing.

Many of the food supply chain issues highlighted in current food loss and food waste research do not exist with preserved foods because these techniques lead to the extended shelf life gains that many waste reduction initiatives seek (Parfitt et al., 2010). Furthermore, freezing, pasteurization and sterilization meet the conditions of “clean label” trends and often provide greater portion control in the home (Shove and Southerton, 2000). The “clean label” trend is now clearly identified in retail environments where there are demands for ingredient labeling that provides greater clarity and communicates any potential allergens introduced in processing and manufacturing (Asioli et al., 2017).

Finally, market research also leads us to consider the broader issue of what incentivizes consumers to eat a more sustainable diet. There is over 23.4M MT of food waste produced by households across European Community member nations (Bräutigam et al., 2014; Stenmarck et al., 2016). A sustainable diet must eliminate this food waste. Ambient shelf-stable, extended refrigerated shelf life, and frozen food & beverage purchases decrease food waste significantly and this has important implications for providing sustainable meals and diets to the growing global population.

JBT Sustainability in Action

1920

  • Introduced the Cooker Cooler. Still today, one of the most efficient solutions to sterilize canned foods. 

1950

  • Introduced the first in-line juice extractor. Still today, the highest yield, lowest waste citrus extractor in the market

1960

  • Introduced the first FLoFREEZE Freezer. Still today, the benchmark in efficient, sustainable IQF freezing.
  • Introduced the TASTE evaporator, the most efficient, lowest energy consumption juice concentrate solution in the World

2000s

  • Over 1000 UHT Lines installed globally. 
  • 75% of all Citrus Extractors globally.
  • 50% of all retort/canned foods globally.
  • Over 100 continuous Sterilizers running.

2020

  • Largest Range of food preservation/shelf life extension/pathogen kill solutions: thermal & nonthermal, broadest spectrum. 
  • iOPS IoT Platform: troubleshooting and operational processes improvements, line efficiencies.
  • Retorts: Heat Recovery System; LESS; Energy Recovery System; 
  • Reduce Water & Chemicals: SmartWash; Chemtrol; Freshgard water recycle; Aurratech FIP.
  • Reduce Energy Usage: ReGen systems for pasteurization & cooling; Hi2 Flex; Smart Dryer; RPS; ERS; IceGen
  • Reduce Waste: Aseptics; HPP; FTNON Automated core removals; SafeTraces

JBT boosts sustainability credentials with ambitious solar project

JBT solar panels_small

JBT’s Sint Niklaas, Belgium facility is close to completing of one of the company’s most ambitious sustainability projects, with the installation of over 1,000 solar panels that will – once in operation – account for 25% of the 260,000 sq ft center’s total energy usage. The culmination of months of careful planning, the project is part of a large scale move to bring Sint Niklaas, and other, older JBT facilities, in line with JBT’s overall Sustainability strategy for 2020.

JBT’s internal Energy Action Plan falls within the Sustainability strategy and includes substantial work undertaken to reduce heating, fuel and electricity usage at locations such as Sint Niklaas. As part of the plan, older roofing at the site is also being replaced and improved insulation added; an effort which has so far helped bring down Sint Niklaas’ heating costs by approximately $150,000 per year.

JBT Sint Niklaas 2

Solar panels at JBT Sint Niklaas, Belgium

“At Sint Niklaas, we are in a very big, but old facility, so over recent years we have been renovating the shell and the roofing, and this has given us the opportunity to also install solar panels,” explains HSE and Facility Manager Jan Vangansbeke. “Here in Sint Niklaas, we are located in a residential area and in that context, we want to carefully consider the surrounding environment and our Corporate Social Responsibility.”

Putting in place a total of 1,048 solar panels, capable of generating a total of 330 KWp or around a quarter of the facility’s total energy consumption per year, involved close communication between all partners from the beginning which ultimately helped deliver extremely good results, according to Vangansbeke. 

JBT Sint Niklaas 1

View of JBT Sint Niklaas’ recently-installed solar panels

However, the project was not without its challenges. “We have insulated, steel deck roofs with connecting flexi-panels in between to allow for more natural light, but these posed a danger during installation,” he explains. “What we did was to put in place galvanized mesh wire – as they use in concrete – which was fixed to the roof so the solar panels could be installed and maintained safely.”

Looking ahead, Vangansbeke says JBT will continue to work on the building shell in Sint Niklaas with the remaining, older roofing gradually replaced as part of the overall drive to achieve more sustainable heating and electricity usage at the site. Other future initiatives include the installation of charging stations for electrical vehicles.

Learn more about JBT and Sustainability