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JBT to showcase extended portfolio at Process Expo 2019


Some of the latest trends in High Pressure Processing (HPP) from JBT Avure, including cold sterilization solutions for pet food, as well as the latest meat production line systems from JBT Tipper Tie will be among the highlights in and around the JBT booth at this year’s Process Expo, which takes place in Chicago’s McCormick Place Convention Center from October 8-11. The DSI 800 S Waterjet system for portioning pizza, pie and other prepared foods will also feature in a special ‘Shark Tank’-style innovation contest to be held as part of Process Expo’s Innovation Showcase and Awards.

The US’ largest trade show dedicated to bringing the latest technology and integrated solutions to all segments of the food and beverage processing and packaging industries, Process Expo 2019 is expected to attract attendees from a cross section of vertical markets worldwide. 

Under the theme, “JBT – We’re With You, Now Even Further Down the Line”, JBT will be presenting the full portfolio of Protein Preservation and Liquid Foods products to Primary Processing through Further Processing and Packaging Solutions. The show will also feature two of the newest members of the JBT family – ProSeal and Prime Equipment Group.

Proseal display_small

Complete solutions
Among the solutions being highlighted at the JBT Booth will be A&B Process Systems’  READYGo CIP, a family of compact skids featuring Clean-In-Place technology for easy maintenance. With a total of 12 models developed to meet customer needs, each of the READYGo CIP is frame mounted and designed to fit within standard trailers, meaning  transportation and installation is streamlined and efficient. 

JBT’s Avure Technologies will be another major presence at Process Expo 2019. As well as having an equipment display at the JBT booth, Avure’s Kevin Kennedy will be delivering a presentation on “The Latest Trends in High Pressure Processing, including Pet Food” in Theater II — Booth 4568 at 11 AM on October 8. 

How HPP works_Avure

Water Re-Use will be a key theme for Prime Equipment Group during the show, with the recent JBT addition looking at how to save water, money and go green by capturing, filtering and re-using water in chicken processing, saving liters per bird in the process. Prime’s custom-engineers deliver complete systems tailored to individual plant needs.

Meanwhile, a live demonstration of the Tipper Tie Automatic Double Clipper with SwiStickXXL Hanging Line will take place from 11 AM onwards at Booth 3675, where Tipper Tie professionals will showcase clipping and “auto-hanging” of sausages of different sizes and lengths.

JBT will be exhibiting at Booth 3403, Process Expo 2019 at the McCormick Place Convention Center South Hall, Chicago from October 8-11.

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JBT to focus on food solutions at Polagra Tech 2019


JBT will showcase food processing solutions capable of optimizing yields and extending product shelf-life for companies in the meat, poultry and fish industries at this year’s Polagra Tech exhibition, Poland’s leading trade event for new food technologies. The show, which takes place in the city of Poznań from September 30-October 03, will also provide an ideal opportunity to consolidate contacts in what is a fast-developing market for JBT.

“Poland is a growing market for JBT,” says Piotr Jacko, JBT’s Regional Sales Manager for Central and Eastern Europe. “We are catching up with Western countries and the food processing factories have in a short time evolved to top modern facilities with the latest technologies and with brand new concepts.”

Innovation focus
With a focus on the needs of Polish food processors, JBT’s presence at Polagra will highlight four innovative technological solutions. 


The DSI™ Waterjet Portioning System, a solution for poultry (white and dark meat) and pork (ribs, bellies, loins) can provide significant added value for processors through its ability to both reduce labor and optimize yields giving a great return on investment and new horizons for producers, according to Jacko. The system offers high capacity portioning and trimming in a small production space by utilizing DSI Software to optimize a cut strategy for each individual piece of raw product and the unique Jet-Blocker system to provide superior quality cuts and enhanced throughput.

The Schröder MAX Massager likewise helps reduce process time for boneless, whole muscle products, like pork, ham and chicken fillets, thanks to its unique massaging technology and much higher capacity than traditional tumblers. 


JBT’s XVision CE Pack x-ray inspection system – recently made available in European markets – offers protection for customer brands by ensuring excellent detection performance in identifying foreign objects in food products. The innovative modular design reduces the cost of ownership and allows for unsurpassed uptime. “This plug-and-plug modular design makes it very simple from a maintenance point-of-view,” says Jacko.

JBT will also use its presence at Polagra to highlight JBT Avure High Pressure Processing (HPP) technology, a cold pasteurization system which both extends shelf-life and helps eliminate harmful bacteria, such as salmonella and listeria.

JBT will be exhibiting at Polagra Tech 2019 at the World Trade Center Poznań from September 30-October 03.

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JBT showcases freezer expertise at ProPak Myanmar 2019

Thailand seafood factory - shutterstock

JBT will be highlighting its vast knowledge and expertise in freezing and chilling everything from fish and seafood to poultry, vegetables, ready meals and pizza at ProPak Myanmar 2019, which takes place in Yangon, Myanmar from September 12-14. The leading event of its kind in Myanmar, ProPak will provide JBT with the opportunity to showcase freezing solutions and brands that have gained a stellar reputation worldwide.

Among the solutions being highlighted will be those from JBT Frigoscandia, the brand and company that effectively created the frozen foods market by inventing and bringing to market freezers like the FLoFREEZE®, the ADVANTEC and the self-stacking GYRoCOMPACT®.

Mr. Sorayut Ujjaphuree, JBT’s Regional Sales Manager for Thailand, Myanmar, Cambodia and Laos, said: “Myanmar exported just over 570,000 tons of fisheries worth US$712 million in 2017-18, and Myanmar seafood companies certainly meet export standards. JBT will be attending Propak Myanmar 2019 because we can see the market growth in Myanmar. The population and resources cannot be overlooked.

“The seafood and shrimps industries are the main markets that we will focus on for freezers and small-capacity coating and cooking lines. The livestock and poultry businesses are also growing fast and they will be export products in near future.”

JBT will be exhibiting at ProPak Myanmar 2019 at Booth A1 at the Myanmar Expo, Yangon, Myanmar from September 12-14.

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JBT makes innovation the focus at IBIE 2019

18726015 - pizza margherita

Solutions for the quick and consistent portioning of pizza, pies and other frozen and partially frozen bakery products are one of the key product innovations being featured by JBT at this year’s International Baking Industry Exposition (IBIE), which is taking place until September 11 at the Las Vegas Convention Center. Covering a full range of equipment and machinery – from freezing and chilling to X-rays and ovens – the JBT presence is focused on solutions that can make a real difference to customers in the baking industry.

Featured in the IBIE Innovation Showcase, the DSI 800 S Portioning System is the industry’s highest throughput and most compact waterjet portioning system, which delivers unprecedented functionality and versatility in a compact, cost effective and easy-to-use package. Available with two, four, or six moving cutters as well as optional stationary cutters and JBT’s patented jet blockers, the system uses DSI Q-LINKPortioning Software to provide a broad and every-expanding library of portioning, trimming, and sorting options.

Capable of detecting a broad a range of foreign matter, XVision Xray Detection Systems ignore foils such as those found in pie plates, while providing 100% product inspection; vitally important when it comes to completing Hazard Analysis and Risk-Based Preventative Controls (HARPC) plans and staying compliant with FSMA.

Also featured at the JBT booth is the READYGo Melt, a Block Melt System from JBT’s A&B Process Systems for melting butter, lard, chocolates and waxes, and retaining them in a liquid state, as well as Frigoscandia Freezing, Chilling and Proofing Systems, and the Double D Continuous Baking Oven.

JBT will be exhibiting in Booth 5210, IBIE 2019 until September 11 at the Las Vegas Convention Center

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JBT protein solutions take centerstage at AgroProdMash

Monument to Minin and Pozharsky and St Basil's cathedral on Red Square, Moscow, Russia

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.

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HPP for protein to be key focus for JBT at Pack Expo

Minced beef meat

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 on Pack Expo’s Innovation Stage, talking about new trends in the HPP industry, particularly around ground meat.

Errol Raghubeer

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.”

How HPP works_Avure

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.”

JBT will be exhibiting at Pack Expo Las Vegas at Booth LS-6190 in the Las Vegas Convention Center’s Lower South Hall from September 23-25.

Request more information or reserve a meeting at the JBT booth

JBT Avure acquires new technology for HPP meat applications


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.

JBT Avure

“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 SalmonellaE. 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

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