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A landmark year for Liquid Foods


Carlos Fernandez, President and Managing Director of JBT’s Liquid Foods business, reflects a busy 12 months for the company and what’s in store in the year ahead.

The last 12 months marked the first full year of life for JBT’s Liquid Foods, which was created by bringing together two notable JBT businesses – Fruit & Juice Solutions and Preservation Solutions.

Fruit & Juice is a business where we produce equipment and complete lines for primary processing of citrus, tomatoes, and other fruits, while Preservation focuses on in-container sterilization, as well as filling and closing metal cans. In 2015 we merged these two businesses together while, at the same time, making two key acquisitions.

Carlos Fernandez

Carlos Fernandez

The acquisition of Stork Food & Dairy Systems in Amsterdam brought innovative continuous helical coil sterilization technology – which complemented our existing in-flow sterilization systems – plus an ability to carry out aseptic filling of end products.

This technology can be applied not only to dairy, but also to juices and many other types of beverages, whether that will be yoghurt or mixed tea drinks.

We needed a company to bring this all together and we found this in A&B Process Systems.

Based in Stratford, Wisconsin, A&B specializes in mixing, batching, and blending skids, CIP (Clean-In-Place) for lines of equipment, process piping, control panels, tank and vessel fabrication and installation resources for a wide variety of projects. A&B is capable of taking JBT equipment and offering complete solutions using all of those systems. Now we are able to offer customers broader solutions, whether those be a complete line, part of a line or a single piece of equipment.

Future expansion
Food processors are increasingly looking for suppliers to provide more than just a piece of equipment, but expertise in products and applications. If they want a particular product or line, we can provide it, but we can also provide expertise in juices, dairy and much, much more.

This is where we are with Liquid Foods today with a greater scale, a presence in all the important global geographic regions, and a very strong foundation in service. Our focus is to be able to provide solutions and service to customers in the most efficient way possible, with a network of global research and technology centers where we help processors test and develop products.

The next stage for Liquid Foods as a business will be to capitalize on these synergies and reorganize to deliver more of a regional focus, so customers have a single point of contact in each region. We will also have a globalized team in charge of product development that supports regional operations with product expertise.

The vision for Liquid Foods is to continue growing organically through internal development of new products, greater investment in the technology centers, and an expansion of our capacity to manufacture in each of the regions where we have a presence. We will also seek to make further acquisitions of companies or technologies that add value for our customers.

Sterilization key to Continuous Rotary Retort success for JBT

IFTPS conference

JBT Corporation highlighted how continuous container handling and intermittent axial rotation have played a major role in the success of its Continuous Rotary retort business at the Institute for Thermal Processing Specialists’ (IFTPS) Third South Asia Outreach Seminar, which was held last month in Bangkok, Thailand.

Speaking at the event, which took place from November 16-17 in the Thai capital, JBT’s Dan Brooks – who presented a paper by Terry Heyliger (a JBT retiree from Madera, California) on Continuous Rotary Retorts* – detailed the importance of sterilization in the system’s effectiveness.

“JBT has over 8,000 rotary retort shells installed worldwide, producing in excess of 50% of the world’s canned food,” Brooks explained. “Therefore, proper development of the sterilization steps used in this type of cooker is extremely important.”

Brooks’ presentation covered the history and unique operation of the JBT rotary sterilizer, as well as the numerous factors that must be taken into account when producing safe canned foods in this type of system.

Based in the State of Virginia, the IFTPS is a not-for-profit organization dedicated to serving the needs of those working in thermal processing. IFTPS’ membership consists of worldwide experts in the field of in-container and aseptic food sterilization.

For more information about JBT’s Continuous Rotary Retorts, click here

*Process Evaluation and Critical Factors in Continuous Rotary Retorts by Terry Heyliger, JBT Madera, California.

JBT’s newest Unifiller expected to revolutionize filling speeds


JBT Corporation has announced the market debut of the new High Capacity Filler-Closer Unifiller, a system featuring technology capable of introducing liquids or foods to metal cans and glass or plastic bottles at up to 1500 CPM.

The technology, which includes a newly designed filler based on the Unifiller valve principle, combines the excellent fill accuracy and Clean-In-Place (CIP) features of the Unifiller line, but adds superior speeds and sets a new standard in terms of hygienic design.

While providing all the outstanding features of the range, previous Unifiller systems have been limited to speeds of 750-1000 CPM, depending on container size and product filled.


The new version of the equipment is capable of speeds of up to 1500 CPM and can fill metal cans – in conjunction with the JBT high capacity closer – as well as glass and plastic bottles.

Douglas Woodruff, Director of Global Research & Development for JBT’s Liquid Foods business unit, said: “The new Unifiller will fill both metal cans as well as glass and plastic bottles. The markets best served with this technology include milk, nutraceuticals, juices with particles, coffee drinks, sweetened condensed milk, and canned beans.”

Woodruff revealed that three of the new Unifillers had already been sold for delivery in 2017 to major liquid foods processors in the US, Asia and South America, while further orders are expected to be confirmed early in the New Year.

Learn more about the JBT Unifiller 

JBT Argentina citrus seminar to highlight lucrative income streams

JBT seminar1

JBT will be holding a one-day seminar for citrus processors in Argentina this month, which will focus on major innovations for lemon, orange and grapefruit juice producers that can help improve yields and benefit from the lucrative essential oil market.

To be staged in the Hilton Garden Inn Tucumán, San Miguel de Tucumán, on November 22, the event will highlight how valuable essential oils and d-limonene can be effectively extracted from citrus peel, while examining other beneficial technologies recently introduced by JBT.

Effective extraction
According to JBT sales and marketing regional manager, Januário Soligon, the seminar will draw particular attention to the successes achieved by JBT’s oil and juice extraction technologies, which have proven to be very effective in extracting essential oils and d-limonene.

“We have now introduced version III of the MORE, a system which extracts essential oils from lemons and other citrus varieties, and will be showing the customers the benefits and gains of yield,” explains Soligon.

generic lemons

“We are in the process of developing a smaller version of the READYGo d-LIMONENE system for small-to-medium processors who have three-six extractors, which enable processors to recover valuable d-limonene from citrus peel.”

Used for a wide range of applications from cleaning liquids to cosmetics, extracting d-limonene can provide an additional, lucrative income stream for citrus processors that would otherwise go to waste.

Fresh innovations
Special focus will also be placed during the meeting on some of the new technologies and innovations that JBT is making available to processors in South America, including how IceGen’s slurry ice system can be used to preserve juice quickly and safely.

Details will also be given about how innovative pasteurization technology from JBT Stork Food & Dairy Systems – which was previously almost exclusively used in the dairy sector – is being applied in the juice industry. The system, the Sterideal® Coil Heat Exchanger, offers major benefits for processors, including the fact that it consumes only 26% of the steam compared to traditional linear tubing systems.

The Tucumán seminar will also introduce Aurratech’s (a JBT alliance partner) Fog-In-Place technology – a sanitizing system that guarantees 100% surface contact and airborne disinfection using a fraction of the water consumed by traditional sanitizing processes. As well as this, the event will highlight research and development work being carried out by JBT in Brazil to improve fruit yields.

The JBT Citrus Juice Technology Seminar will be held on November 22 at the Hilton Garden Inn Tucumán, San Miguel de Tucumán, Argentina.

For more information about the seminar, please contact: 

Martín Castro – JBT Argentina

Yara Rocha – JBT Brasil

JBT Brazil showcases new solutions for juice sector

Araraquara workshop

JBT Brazil has held the fourth edition of its Open House events at its Araraquara facility, which was focused on spreading customer awareness and understanding of JBT’s latest innovations, developments and new solutions for liquid food processors.

JBT speakers used the event to highlight – among other innovations – the READYGo™ d-LIMONENE system developed by JBT to extract valuable d-Limonene oil from citrus peel at the highest yields in the market, in the process helping processors take advantage of a potentially lucrative market.

With a range of uses as an ingredient for cosmetic products to a component for cleaning liquids, d-Limonene can deliver additional potential earnings for citrus processors that would otherwise go down the drain.

generic lemons

New applications
The event, explained JBT’s Januário Soligon, consisted of presentations and a workshop, which were aimed at sharing innovations with customers so they know JBT “always delivers the best in terms of equipment and solutions”.

One major development of particular significance to Brazil’s important juice sector has been JBT’s introduction of innovative solutions that were previously used exclusively in the dairy industry. This comes following JBT’s acquisition of Stork Food & Dairy Systems (SFDS) in 2015.

“SFDS’s coil heat exchanger for aseptic systems has been used in the dairy business for many years, but not featured in the juice sector,” says Soligon. “Having SFDS in the JBT team we are looking at opportunities to leverage these pasteurization systems in the orange juice segment.


“This technology offers significant benefits for our customers – it uses only 26% of the steam of a traditional tube-in-tube system.”

Soligon says the coil heat exchanger is also beneficial in terms of its size, explaining that through its design it occupies significantly less space than the linear tubing that is typically used in the juice sector, while maintenance costs are also substantially lower.

Citrus Technology Seminar
JBT’s next South America event will be the Citrus Juice Technology Seminar to be staged in the Hilton Garden Inn Tucumán, San Miguel de Tucumán, Argentina on November 22. The event will highlight how valuable essential oils and d-limonene can be effectively extracted from citrus peel, while examining other beneficial technologies recently introduced by JBT.

For more information about the seminar, please contact: 

Martín Castro – JBT Argentina

Yara Rocha – JBT Brasil


Innovative JBT coil heat exchanger trialed with purees & sauces


JBT Corporation has begun trials of an innovative coil heat exchanger for aseptic systems – until now used to sterilize milk products – for processed fruit and vegetable products, with very positive results recorded so far.

Speaking at Cibus Tec 2016, which took place in Parma from October 25-28, JBT R&D manager for Liquid Foods in Parma Antonio Aldini explained that the opportunity to trial the system with fruits and vegetables came about following JBT’s acquisition of Stork Food & Dairy Systems in 2015.

With research and technology centers in Parma and Amsterdam, Aldini said that the JBT decided to “challenge” the coil heat exchanger to test whether it would be as effective with fruit and vegetable concentrates and puree as it had been with dairy.

Following successful initial tests in Amsterdam with tomato sauces and apple puree, which delivered very encouraging results, the research is now being expanded to the Parma facility to include medium viscous products.

Learn more about JBT’s Heat Exchangers for aseptic systems

Unlike JBT’s traditional ‘quad tube’ system, which is also used to sterilize viscous fruit purees and sauces, the coil heat exchanger comprises a single, curving coil, which offers improved heat transfer and a more homogenous product treatment.

With no joints between individual tubes, the coil heat exchanger also offers a more hygienic system that is easy is clean and avoids most risks associated with fibrous material blocking pipes.

JBT’s initial tests with viscous products were positive, with no impact recorded on either the visual appearance or quality of the purees and sauces.

Read Dairy Reporter’s full report on the Cibus Tec seminar

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