JBT will be focusing over on boosting awareness of JBT protein solutions in Russia at the upcoming trade exhibition AgroProdMash, which is expected to attract strong attendances from companies working in the meat, fish and food processing industries. The show, which will be staged in Moscow, Russia from October 7-10, will feature live machinery demonstrations from JBT, with the focus on technological innovations.
Christ Van Zanvoort, Regional Sales Manager of JBT Russia, describes the event, which highlights equipment and technologies for food processing, as the premier Russian show for the country’s food industry. Forming part of an ongoing growth strategy in Russia, AgroProdMash will feature substantial representation from JBT, with a 136 square meter, double-floor booth.
“AgroProdMash is a show that is only continuing to grow, so it’s important for us to be there, so we can continue to increase awareness of JBT and our solutions,” he says.
Van Zanvoort says JBT will be focusing on smart innovations for protein processors, particularly in the fast-growing fish, meat and ready meal sectors, emphasising JBT’s ability to meet a range of needs by delivering as complete a solution as possible for companies. “Customers want to find a single supplier and that’s what we want to focus on at the event,” he adds.
JBT will be exhibiting at AgroProdMash in Moscow Expocentre at Booth 22D55, Pavilion 2, Hall 2 from October 7-10.
The potential for High Pressure Processing (HPP) to increase both food safety and shelf-life in the processing of ground meat with be highlighted by JBT as part of an extensive presence at this year’s Pack Expo. The event, which takes place from September 23-25 at the Las Vegas Convention Center, will also mark the first official time recent acquisition Prime Equipment has participated as part of the JBT booth.
HPP for the protein industry will be one of the key areas covered by JBT, according to Lisa Wessels, JBT Marketing Director for HPP, who says that JBT Avure’s Dr Errol Raghubeer will be presenting onPack Expo’s Innovation Stage, talking about new trends in the HPP industry, particularly around ground meat.
JBT Avure’s Dr Errol Raghubeer will be presenting at Pack Expo’s Innovation Forum
“Avure has purchased new, proprietary technology to help with the HPP process with ground meat so it both retains its colour and becomes completely safe to eat,” explains Wessels. “The high pressure inactivates harmful and potentially deadly pathogens like E. coli, listeria and salmonella, even if you cook the meat rare.”
As well as HPP, JBT will be showcasing its full range of solutions for food processors at the event, including innovations from A&B Process Systems, Prime Equipment and XVision x-ray technology.
“Pack Expo is extremely important to JBT,” adds Wessels. “There are so many key industry customers and professionals that go to Pack Expo. It’s really a great place to meet customers and prospects alike.”
Meat production is on the rise globally. According to the Worldwatch Institute, meat production has tripled over the last four decades globally and increased 20% in just the last ten years. To help meet the greater demand for meat products, JBT Avure has recently acquired a new High Pressure Processing (HPP) meat technology that will benefit meat processors, retailers, and consumers worldwide.
JBT Avure’s new HPP technology for fresh ground meat retains the natural appearance and texture during the high-pressure process. JBT Avure’s VP of Food Science and Microbiology, Dr. Errol Raghubeer, said: “The benefits of this new technology are that meat companies, retailers, and consumers can take better advantage of the food safety benefits that HPP provides as a result of the more natural appearance and a doubling, tripling, or even quadrupling of shelf life.
“In addition, given HPP’s proven track record of inactivating pathogens and spoilage bacteria, fresh ground meat producers using this technology will be able to have a viable lethality step (FSIS Directive 6120.2) for fresh ground meat.”
“HPP provides a more natural appearance and a doubling, tripling, or even quadrupling of shelf life,” Dr Errol Raghubeer, JBT Avure
Currently, this new technology is pending USDA approval in the United States. However, international opportunities exist prior to USDA approval, with favorable precedents already set in several countries. Fresh ground beef is the first application for this technology, which is slated to expand in the future to whole muscle beef, as well as to poultry and pork.
Meat companies were one of the first food categories to utilize HPP and reap its benefits of clean label, food safety, and shelf life extension. Once accepted by the regulatory authorities, this technology will be a win for all stakeholders. Meat processors who are worried about recalls due to Salmonella, E. coli, or Listeria can use HPP on ground beef and know that the food is safe. Retailers will also benefit from food safety and longer shelf life, which also lessens food waste.
Consumers will be able to keep ground beef in their refrigerator for much longer and potentially will not need to freeze it. When they are ready to use it, they can prepare and cook the ground beef to rarer temperatures with minimal risk of getting sick or cross-contaminating other food.
JBT Avure’s President, Ryan Pereira, said: “With JBT Avure’s new HPP technology, in addition to reaping the benefits of natural appearance and significant shelf life extension, meat companies can now mitigate threats to their brand via food safety recalls because HPP effectively reduces the chance of such recalls, which have been occurring more and more frequently. Processors will no longer have to rely on the consumer to apply the final step to eliminate potential pathogens by cooking the meat.”
This article was originally published in JBT Avure’s Bon Appetit Newsletter
Keeping maintenance work and costs to a minimum – and therefore avoiding processing downtime whenever possible – is a key aim of most meat processors, but for many it is often unavoidable. However, the introduction of a range of new and improved solutions from JBT TIPPER TIE, a global supplier of processing and clip packaging machines, is helping achieve what was previously thought unattainable – a dramatic lowering of maintenance costs thanks to design that focuses on automatic and technical innovations.
As Jörg Nold, Tipper Tie’s Director of Sales for EMEA and APAC explains, a series of solutions introduced by the Germany-based company over the past two years are delivering tangible savings and efficiency – in terms of both money and time. TIPPER TIE equipment helps to lower maintenance and spare part costs, primarily as a result of Tipper Tie’s innovative design work.
Improved solutions One of the most recent such examples is Tipper Tie’s SVU6800 Automatic Clipper, which has been specially developed for big diameters and slicing products. The system, which was previewed as a prototype at the recent IFFA 2019 trade exhibition in Frankfurt, Germany and is due for commercial release by the end of 2019, features a number of technical improvements. But at its core it retains the SV line’s reputation for power, speed and versatility, being able to provide clipping for all kinds of sausage at speeds of up to 65 portions per minute.
Tipper Tie’s SwiStick hanging system
Hygiene focus Another such improvement has been to TIPPER TIE’s SwiStick Hanging System for hung products, which has been partially redesigned to remove the need for direct human contact, thus further minimizing the threat of bacterial contamination. The system fully automates the hanging and clipping of sausages at speeds of up to 100 loops per minute.
“We are seeing a much bigger demand for automatic hanging lines on the market because the automation means workers don’t need to come into direct contact with the meat,” says Nold.
“You don’t need to handle the sausages to place the loops on a smoke stick, string the loops, or cut the sausages, which means processors can avoid outside bacterial contamination.”
An extra plus is less physical stress for the workers, continues Nold. As well as improving hygiene, and ergonomics, the system can deliver significant cost savings, with only a single operator required to oversee a line, and productivity increases of up to 25% by improving the utilization of the smoke stick, and therefore the racking, smokehouse, or drying rooms. “This is a huge savings and productivity increase,” Hold adds.
Technological innovations Similarly, the TC4357, which replaces the TC4356, is a new model of TIPPER TIE’s successful Automatic Single Clipper for stuffing raw and scalded sausage, sectioned and formed products, cooked ham and pressed meat into fiber or artificial casings. In this case, the new design features a complete new touch-screen and upgraded electrical components, including a microprocessor that controls the drive and an electronic memory, enabling structured product recipe creation for quick change overs and repeatable results every time.