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JBT’s Fresh’n Squeeze® Juicers set to make a splash at Restaurant Show


JBT’s innovative Fresh’n Squeeze citrus juicers will be showcased at the upcoming National Restaurant Show 2016, where the company will be highlighting the fact that the machine can deliver up to 50% more juice yield than its competitors.

This year, JBT will be present at the show, which takes place in Chicago, IL from May 21-24, together with its master distributor Juicernet, a company that specializes in supplying Fresh’n Squeeze juicers to supermarkets, juice bars, hotels and restaurants, among other outlets.

JBT Fruit Juice Account Manager, Jerry King, says JBT will be speaking to restaurants and hotel chains that are interested in providing fresh juice for their customers, as well as grocery retailers that are looking to open in-store juice bar kiosks.


Yield advantage
King explains that JBT will be focusing on highlighting the juice quality and high yield capabilities – two of the most sought-after features that the Fresh’n Squeeze juicers offer.

“The foundation of the Fresh’n Squeeze juicer is in our years of experience in citrus processing and extraction – with that technology, we are able to achieve anywhere from a 30-50% juice yield advantage over our competition, which is huge,” he says.

“If you are familiar with what juice yield can mean in terms of having to buy, store and handle less fruit, as well as the labor savings involved, there’s a lot of ways in which that benefits the user.”


Learn more about JBT Fresh’n Squeeze juicers

Equally importantly, King says Fresh’n Squeeze juicers offer the best juice quality available in terms of peel oil content and the system’s ability to remove fruit core and seed material.

Unlike many rival systems, which King says can involve major adjustments depending on fruit size; Fresh’n Squeeze juicers are very versatile when it comes to handling all types and varieties of citrus fruit.

“Competitors machines are very size sensitive, so components have to be changed depending on the type of fruit, or separate machines have to be purchased – with our machine, the fruit size range is very open and no adjustments or separate components are required,” he adds.

Visit JBT at the National Restaurant Show

JBT prepares for Bangkok sterilization technology seminar


JBT has announced Bangkok, Thailand as the site for the latest of its ongoing customer seminars, with the event set to focus on the latest developments in sterilization technology, thermal process design, and filling and closing solutions.

The seminar, titled ‘Complete Solutions to Optimized Sterilization Process’, takes place on 19 May at the Pullman Bangkok Grande Sukhumvit Hotel in the Thai capital, and will feature talks on batch sterilization systems, continuous rotary sterilization and Continuous Hydromatic Sterilization.

JBT Thai seminar 2


With presentations in Thai and English, the event will also include sessions covering filling and closing technology, and validation and optimization for thermal process design, as well an update on process technology developments.

For more information, please contact: Ms. Ni Wichaimethawee at

JBT set for Juice Products Association annual meeting


JBT Corporation is set to participate in the upcoming Juice Products Association 2016 Annual Meeting; an event where representatives from juice companies from across the global industry will meet to discuss the latest trends and developments that impact the industry.

As an event sponsor and long-standing associate member of the association, JBT will participate in committee meetings and other events during the gathering, which takes place in Sanibel Harbour, Florida from May 15-18.

JBT’s global marketing manager for its Liquid Foods business, Carlos Saavedra, says the event will provide an opportunity for JBT to interact with customers and prospects, and get together with people from across the juice and ingredient industries.

“Most of our traditional citrus processing customers have been members of the Juice Products Association for years. The Juice Products Association network has also served as a platform for JBT to meet representatives from other companies in the juice processing spectrum,” he explains.

During the three-day conference, JBT will be holding breakfast meetings and staging dinner events with customers, potential customers, and other third parties in order to establish and strengthen its relationships.

Learn more about JBT’s citrus processing solutions


Quality, reliability and service key to JBT’s Africa-wide ambition


The history of what became JBT South Africa in many ways reflects the development of the country in the years since the dismantling of the apartheid system. In December 1987, the South African subsidiary of JBT (then known as FMC Corporation) was divested by the company in response to calls from anti-apartheid campaigners and was subsequently bought by management.

Current managing director, Dirk VanWyk, entered the business in 1990 following the retirement of his father, a shareholder of the business, before taking over the reins a year later.

With the collapse of the apartheid regime during the subsequent decade, JBT reentered South Africa, acquiring its former subsidiary once again in 1999 and taking the business from strength to strength in the years that followed.

JBT South Africa’s current business includes the lease and sale of specialty systems for citrus processing and juice extraction, fresh produce technologies, and sterilization, filling and closing systems for canning companies in the country.

The company continues to be guided by Dirk VanWyk, who explains that the recent opening of a new South African pilot plant will help boost JBT South Africa’s reach and capabilities in not only its domestic market, but across the region.

What importance does South Africa as a market have for JBT?

Dirk VanWyk (DVW): South Africa is a good market for JBT in the sense that we make reasonable margins and we have our fair share of the market. In citrus processing, our market share is approximately 90% on leased machinery equipment, while on the canning sterilization side, we have close to 100% of the market. We also have a substantial share of the market for fresh produce technologies.

With the opening of JBT’s first technology center pilot plant in South Africa late last year, our customers are now able to put in special requests where they want to change or optimize a process to get the most out of their raw materials.

Citrus pic

Where do you see potential for further expansion?

DVW: I think Sub-Saharan Africa is still an untapped market for us. There is substantial competition from Chinese companies north of our borders, but we definitely see potential there.

Outside South Africa, JBT already has a presence in several African countries including Mozambique and Zambia. However, paperwork can be prohibitive and there are sometimes regulatory issues, so it can be a challenge to work in Africa.

The problem in Africa and South Africa is the lack of political stability and the difficulties in creating a climate for investment. One of our big hurdles is supply issues, where we don’t have enough electricity to grow the South African businesses. There’s a lot of investment that could come in here, but our power stations have not kept up with the requirements.

The exchange rate and events in developing markets also have an impact. The Chinese are going through a bad patch, so commodity prices are under pressure. As soon as gold and oil are under pressure, then the South African currency is under pressure. So that affects affordability as well.

However, in spite of having its challenges, we believe that Africa has the potential to grow and we want to be there.

Nelspruit Pilot Plant Test Area

What further opportunities does the South African market offer?

DVW: I think we have our fair share of the South African market and most probably offer the best value. We want to be number one in the markets we serve in terms of technology and quality, while also offering the best value for your rand or dollar.

Service is a very important part of our offer – the fact that we can back-up our products makes a big difference.

For JBT, there is still big potential in South Africa. While there is likely to be slow growth in the citrus business, we can still gain some traction on the fresh produce technology side. We are also likely to see more growth in the sterilization business because the higher-speed lines are going to be the way of the future to make exports more efficient and competitive on world markets.


What advantages can South African – and African – companies gain from working with JBT?

DVW: Number one is the technology and the product itself. FMC and JBT have been long renowned for their absolute top quality. If you look at citrus extraction, we are probably more expensive than our competitors, but our yields are much better.

We offer extremely good service, back-up and spares. Our technology centers are exceptional. We have technology centers in South America, North America and Spain, and we have recently opened our first pilot plant in South Africa. This can offer additional services to customers on optimizing processes and yields, and meeting customer requirements, so we are definitely way ahead of the pack as far as that is concerned.

In terms of the cost of ownership of our products, we have fillers, closers and rotary sterilizers which can run for 50, 55, 60 years and we continue to maintain them. This makes a real difference to companies in South Africa and makes the cost of ownership of JBT products value for money.

The initial capital outlet may be slightly more, but from a yield, processing and reliability point of view, we are more than competitive.

Learn more about JBT South Africa

JBT’s A&B Process Systems to showcase success at ADS event

Food Plant equip1 (Medium)

JBT subsidiary A&B Process Systems will be participating in the upcoming Association for Dressings & Sauces (ADS) 2016 Technical Meeting, with a focus on highlighting the ways in which A&B is helping companies in the sector improve and update their processes.

Held at the Hyatt Regency Savannah in Savannah, Georgia from May 1-3, the event brings together technical representatives from companies large and small to share and discuss the latest developments in the industry.

In the case of A&B, the company will be focusing on its strengths in providing solutions from concept to completion at a table-top display that will include video footage of recent projects, as well as participating in committee meetings.

A&B technical sales manager, Ben Rucker, says dressings and salads is a growing area for the JBT subsidiary, explaining that A&B has developed a niche assisting companies in the sector.

“This is probably the most important sector for A&B right now because it’s where we have done most of our full turnkey processes to date,” he says.

“Some of our biggest projects have been in this industry, covering all of our core competencies – automation, controls, tank building, process skid building and installation – that’s why it’s so important.”

Rucker himself is a member of the ADS quality assurance committee – which is available for companies to carry out product tests and trial runs throughout the year and report back – and has spoken previously on new product developments for the sector from A&B.

For more information, please contact Ben Rucker:

JBT to focus on fruit sterilization innovations at IFU seminar


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.

Read more about JBT’s innovative work on new sterilization systems


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.”

Click here for more information on the IFU Technical Seminar

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