FoodTech start-up Better Juice, Ltd., announced its collaboration with Ingredion, Inc., a leading global provider of specialty ingredients to the food and beverage industry. Ingredion Ventures, Ingredion’s venture investment arm, will lead the Series A funding round for Better Juice which will fast-track penetration of its breakthrough sugar reduction solution into the US juice market.

Better Juice’s innovative sugar reduction technology removes simple sugars in juice-based beverages, concentrates and other natural sugar-containing liquids. The Company developed an enzymatic technology, which converts sugars into non-digestible compounds, such as dietary fibers and non-digestible sugars, while maintaining the natural profile of vitamins, minerals and organic acids in the final product.

“This important partnership step is truly exciting,” enthuses Gali Yarom, co-founder and co-CEO of Better Juice. “It dovetails perfectly with the Better Juice strategy to penetrate the North American market. Ingredion was impressed by our non-GMO technology, and its uses in a wide variety of applications. This move will open doors to leading food and beverage companies seeking sugar-reduction solutions for their products.”

“The Better Juice technology adds a completely new dimension to our portfolio of sugar reduction solutions for food and beverage brands on a mission to meet increased consumer demand for less sugar,” says Nate Yates, Sugar Reduction Business Leader at Ingredion. “This technology also provides manufacturers with more options to successfully reduce sugar without compromising on great taste or nutrition.”

Clean-label conversion

The environmentally friendly clean-label conversion process applies proprietary beads composed of non-GMO microorganisms which produce enzymes. These enzymes convert the juice’s composition of fruit sugars including sucrose, glucose, and fructose into better-for-you prebiotic fibers and other non-digestible molecules. This enables sugar reduction by 30 to 80 percent.

“This alliance will accelerate our go-to-market journey,” explains Eran Blachinsky, PhD, co-founder and co-CEO of Better Juice. “Ingredion’s capital support will allow us to extend the technology to other liquids with natural sources of sugar, such as milk, beer, and wine.”

This achievement follows Better Juice’s well-established partnership with GEA Group, one of the largest suppliers of food processing technology.

Better Juice primed for commercialisation

Better Juice’s solution has successfully advanced to commercial scale in the U.S. In recent years, it demonstrated its full proof of concept in collaboration with juice manufacturers in the U.S. and Asia. These companies are now poised to progress to the next stage of commercialisation. Better Juice is now fully prepped for market entry, with a capacity to process 250 million liters of sugar reduced juice per year.

Since 2022, the groundbreaking GEA Better Juice Sugar Converter Skid is included in GEA’s test center in Ahaus, Germany. Better Juice collaborates with GEA for manufacturing the bioreactor, and together they install the technology in customers’ facilities.

“Better Juice has achieved important milestones in the past two years and has positioned itself as the leading company for reducing simple sugars from natural sources,” notes Amir Zaidman, VP of The Kitchen Hub. “The timing is perfect for serving the rapidly expanding trend of consumers striving to cut down on simple sugars in their diet.”

About Ingredion
Ingredion, Inc. (NYSE: INGR), headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With 2022 annual net sales of nearly $8 billion, the company turns grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing, and industrial markets. With Ingredion Idea Labs^® innovation centers located around the world, and approximately 12,000 employees, Ingredion co-creates with customers to fulfill its mission of bringing the potential of people, nature, and technology together to make life better.

Der Beitrag Ingredion partners with Better Juice to offer sugar reduction solutions erschien zuerst auf FRUIT PROCESSING magazine.

Building upon the successful partnership established in 2022 (with the aim to produce the first heat exchanger made with fossil-free steel) Alfa Laval will now incorporate SSAB’s unique fossil carbon emission free and recycled steel (SSAB Zero), into its heat exchangers. This represents an important milestone towards achieving a global carbon neutral supply chain.

Key highlights:

• Tackling global carbon emissions: Steel production accounts for 7 percent of the world’s carbon emissions, making it a critical industry in the fight against climate change. The collaboration between Alfa Laval and SSAB aims to address this challenge, with emissions being predominantly generated from a limited number of locations.
• Reducing carbon footprint: By integrating SSAB’s fossil carbon emission free, recycled steel, produced through renewable-based processes, into Alfa Laval’s heat exchangers, the collaboration takes an important step towards achieving a global carbon neutral supply chain.
• Double impact on global emissions: Initially more than 100 heat exchangers will be delivered this year – and significantly more the coming years. These heat exchangers will be deployed to improve energy efficiency in numerous areas such as HVAC, marine, process and food industries.

“Alfa Laval’s commitment to sustainability is further strengthened through our collaboration with SSAB,” says Thomas Møller, President of the Energy Division at Alfa Laval. “By incorporating their recycled steel in our heat exchangers, we are not only reducing our own carbon footprint but also driving the entire value chain towards a cleaner and more sustainable future.”

”SSAB is really accelerating the roll-out of zero-emission steel with our newest product SSAB Zero,” says Thomas Hörnfeldt, Head of Sustainable Business at SSAB. “We are now expanding our partnership with Alfa Laval to include SSAB Zero, and can look forward to visible results already this year. This is great news, and also allows us to help mitigate climate change even faster.”

Der Beitrag Alfa Laval and SSAB collaborate to support global carbon neutral supply chain erschien zuerst auf FRUIT PROCESSING magazine.

Sponsored Post – In this agriculture growing & processing facility auction we will have items from these categories: Climate Controlled Rooms, Roll Up Doors, Air Handling Units, Robot Track Pallet Racking & Pallet Runner, Conveyor Washer & Conveyors, Separators, Fillers, Centrifuge Machines, Rolling Stock, Pallet Racking, Palletizer & Depalletizer & Misc. Equipment.
Go to Murphyauction.com for a full list of items!

Start Date: 10:00 AM | Tuesday – October 17
End Date: 10:00 AM | Tuesday – October 24
Preview 8:00 AM to 4:00 PM | Monday, October 23
Location: 200 Titchenal Rd, Ste. 1, Cashmere, WA 98815

Go to murphyauction.com for more information!

Der Beitrag Public Online Auction – Beta Hatch – Cashmere, WA, USA erschien zuerst auf FRUIT PROCESSING magazine.

The signing of the acquisition agreement took place on August 1, 2023. The parties have agreed not to disclose the purchase price. A smooth integration of Brabender into the Anton Paar Group is planned. As before, products and services can be purchased directly via the Brabender website and sales organisation.

Development, growth, and position on the market

For Anton Paar, the acquisition of Brabender is a promising addition to the product portfolio, especially in the area of material characterisation – one of Anton Paar’s strongest growth markets.

“The decisive factor for Anton Paar’s decision to purchase Brabender was the know-how in the development and production of world-leading measuring instruments, which the company has built up since its foundation 100 years ago,” says Anton Paar CEO Dr. Friedrich Santner. “In line with its own long-term strategy, Anton Paar will sustainably expand and further strengthen Brabender’s sites in Duisburg and Hackensack (USA).”

Brabender’s approximately 200 employees will become part of Anton Paar. The acquisition represents a clear commitment to progress, according to Brabender Executive Director Dr. David Szczesny: “Being part of the Anton Paar Group opens up many opportunities for us – in research and development of our innovative products as well as in sales and service. For us, this is a great move that will definitely benefit our employees and customers.”

Der Beitrag Anton Paar acquires Brabender GmbH & Co. KG erschien zuerst auf FRUIT PROCESSING magazine.

With Contiloop AI, Krones has developed an intelligent process control system for the Contiform stretch blow molder. The combination of AI-based software and newly developed hardware makes it possible to detect even the slightest variations in material distribution in the production of PET containers and to automatically adjust key stretch-blow-molding parameters in real time – and thus to ensure that bottle quality meets specifications.

Since its market launch, Contiloop AI has not only convinced customers around the world, but also this year’s jury of the AI Breakthrough Award, consisting of recognised experts from the fields of business, marketing, sales, analysis and science. The Krones solution received the MLOps Innovation Award, which recognises the most innovative AI product in the field of machine learning operations.

Training and optimising Contiloop AI

As part of an automated test run, various process settings are carried out and the resulting measurement results are forwarded to the Krones IIoT platform. There, the data flows into the Krones AI pipeline, which is used to train the future control algorithm, the AI agent. Once the training is complete, this AI agent is transferred to the machine’s Contiloop AI and is then available for production operation. The system thus learns to be able to adjust the stretch blow-moulding process precisely to the perfect bottle quality even under the new conditions.

About the AI Breakthrough Awards

Over 3,200 nominations from more than 20 countries – this year’s AI Breakthrough Awards once again showed that artificial intelligence is becoming increasingly important in industry. This year, AI companies and products with artificial intelligence were again honoured in 18 different categories such as AI platforms, robotics, business intelligence or AI hardware. When evaluating the submitted innovations, the AI Breakthrough jury focuses on innovation, performance, usability, functionality, value and impact.

Der Beitrag Krones wins AI Breakthrough Award in the MLOps category erschien zuerst auf FRUIT PROCESSING magazine.

Sponsored Post – On behalf of Sarah O’Toole, Kevin Coates & Jon Roden of Grant Thornton LLP, the Joint Administrators of Orchard House Foods Ltd, European Valuations present a second auction of late model and high spec fruit and food processing machinery previously used by Orchard House Foods Ltd. Orchard House Foods Ltd was one of the UK’s largest suppliers of prepared fruit, fresh fruit drinks and desserts to retailers, on-the-go food outlets, food service providers and manufacturers throughout the UK. The online auction on June 29th will include: Ishida DACS-G-SO15-24-WP-M-S Metal detector and checkweigher combi unit, Proseal GT1s pot forming machine with stainless steel tooling rack and various tooling, Ambit stainless steel fruit picking line, Ambit stainless steel fruit scrubbing machine complete with infeed conveyor, Hysyco CIP hygienic pipework and production cleaning system, Moody 13000L stainless steel storage tank, Promino 3000L stainless steel storage tank and much more. Viewing is by appointment only on June 27th.

European Valuations has over 130 years of experience in selling assets and providing consultancy advice. They pride themselves on delivering high-quality solutions that provide the best outcomes for our clients. They offer a range of services, from sale and disposal solutions for entire businesses to individual assets such as inventory or plant equipment.

For more information please visit: European Valuations Limited | Major Online Fruit Processing Equipment, Food Processing and Packaging Equipment 2 (bidspotter.co.uk)

Der Beitrag Major online auction of fruit processing equipment, food processing and packaging equipment erschien zuerst auf FRUIT PROCESSING magazine.

Sponsored Post – On behalf of Sarah O’Toole, Kevin Coates & Jon Roden of Grant Thornton LLP, the Joint Administrators of Orchard House Foods Ltd, European Valuations present a major auction of late model and high spec fruit and food processing machinery. Orchard House Foods Ltd was one of the UK’s largest suppliers of prepared fruit, fresh fruit drinks and desserts to retailers, on-the-go food outlets, food service providers and manufacturers throughout the UK. Over 700 lots will be included in the online auction which closes from 10am on Thursday 1st of June. A great number of the assets were only recently purchased by the client, some lot highlights include: Ishida High speed 12 Head fresh fruit weighing system, Ishida CCW-R2-112WB-2D-15-WP-BE Single head 12 port fresh fruit weighing system, Dohmeyer DOH-TLT-8400-2X28 Cryogenic freezing tunnels, PND PL6M fruit peeling machine, Kronen Tona Rapide Apple Segmenter, Ishida DACS Checkweigher, Proseal GT2S Sealing machine, ICS Refrigeration plant, Proseal GT1S Sealing machine, Twin Head Ishida Potting Machine and much more. More stock is being added in the coming weeks. Viewing is by appointment only on May 30th.

European Valuations has over 130 years of experience in selling assets and providing consultancy advice. They pride themselves on delivering high-quality solutions that provide the best outcomes for our clients. They offer a range of services, from sale and disposal solutions for entire businesses to individual assets such as inventory or plant equipment.

For more information please visit: https://disposal.eurovals.co.uk/sales/major-online-auction-assets-previously-used-by-orchard-house-foods-limited-sale-1/?_post_id=530

Der Beitrag Major Online Auction of Fruit Processing Equipment, Food Processing and Packaging Equipment erschien zuerst auf FRUIT PROCESSING magazine.

InterContinental Beverage Capital and Travers City, MI-based NewTree Fruit Company (NTFC) are taking NTFC’s patented De-Sugaring Technology to the next level. The two companies will be collaborating on ways to bring NTFC’s revolutionary technology into IBC’s Bevnology product development facility in Tyron, GA (US).

Since 2016, IBC and NTFC have been working together to reduce sugar consumption among consumers of all demographics worldwide. With global patent approvals in the US, Europe, and Asia, NTFC’s De-Sugaring Technology has proven successful in reducing sugar to 1 g or less in an 8 oz juice-based product, while delivering great taste and the full nutritional value of two servings of fruit. Now, by integrating their technology into IBC’s client offerings, NTFC and IBC are poised to directly impact the speed-to-market while broadening product offerings for large global brands and businesses seeking a healthier, more flavourful offering with almost 0 sugar.

IBC founding partner, Stephen Horgan added “We have experimented with implementing this on a small scale since February and are extremely encouraged with the results. Working with NTFC, Louis Heinsz, our lead IBC partner at Bevnology Labs has been able to create a broad array of products that deliver these healthy consumer benefits with great taste across non-alcohol and alcohol products alike.”

Less sugar is a top priority for consumers today and there is an increasing expectation of healthier product solutions with reduced sugar which also deliver on taste. NewTree has cracked this code with their patented process that captures the authentic experience of fruit juice and can be utilised in a multitude of formulation applications. Consumers deserve products that meet this expectation and the many beverage and food offerings today, including the most popular brands on retailers’ shelves, fall short of delivering on this. The demand for healthier, low-sugar product solutions is rapidly increasing among consumers, and NTFC’s De-Sugaring Technology has emerged as the leading solution to this problem. By partnering with IBC, NTFC is even better positioned to bring its calorie reducing, de-sugaring technology to the forefront of the beverage industry and help more brands and companies to offer great tasting, healthy products to all consumers.

About InterContinental Beverage Capital, Inc.
IBC is a New York-based advisory and investment firm focused on the beverage and consumer packaged goods industries. IBC has a worldwide network of strategic industry contacts, lending institutions, consultants, recruiters, and management teams. These sources provide expertise, industry capabilities, access to new customers, and valuable investment and commercial banking capabilities to partnership companies. IBC is actively seeking investments in its targeted verticals companies, which have unique products and dedicated management that exhibit the ability to develop into category leaders.

About NewTree Fruit Company
NewTree Fruit Company is a Travers City, MI-based company dedicated to reducing sugar consumption among consumers worldwide. With its patented De-Sugaring Technology, NewTree has successfully reduced sugar to 1 g or less in an 8 oz juice-based product while maintaining taste and delivering the full nutritional value of two servings of fruit.

Der Beitrag InterContinental Beverage Capital elevates its commitment to sugar reduction erschien zuerst auf FRUIT PROCESSING magazine.

GEA centrifuges are used in more than 3,500 different processes in a wide range of industries. Growth drivers include applications for alternative protein production and global demand for dairy products. The investment package for the centrifuge plants is based on four pillars: sustainability, digitalisation, automation and modern manufacturing technologies.

Climate-friendly production through the use of renewable energy

Already today all GEA production sites are powered by green electricity. In the long term the electricity supply for GEA’s sites will come from local renewable energy sources. At the Oelde facility, several large-scale photovoltaic systems will cover about one-tenth of the site’s electricity requirements, including the provision of electromobility. An in-house combined heat and power plant already generates around 30 percent of the electricity required. Since waste heat is also used, 94 percent of the primary energy utilised is recycled. Process heat generation, which is important for production, will also be converted to alternatives such as electric steam generation, which will enable the Oelde and Niederahr sites to operate without gas in the near future.

Der Beitrag GEA invests EUR 50 million in German centrifuge production sites erschien zuerst auf FRUIT PROCESSING magazine.

Sponsored Post – On behalf of Sarah O’Toole, Kevin Coates & Jon Roden of Grant Thornton LLP, the Joint Administrators of Orchard House Foods Ltd, European Valuations present a major auction of late model and high spec fruit and food processing machinery. Orchard House Foods Ltd was one of the UK’s largest suppliers of prepared fruit, fresh fruit drinks and desserts to retailers, on-the-go food outlets, food service providers and manufacturers throughout the UK. Over 700 lots will be included in the online auction which closes from 10am on Thursday 1^st of June. A great number of the assets were only recently purchased by the client, some lot highlights include: Ishida High speed 12 Head fresh fruit weighing system, Ishida CCW-R2-112WB-2D-15-WP-BE Single head 12 port fresh fruit weighing system, Dohmeyer DOH-TLT-8400-2X28 Cryogenic freezing tunnels, PND PL6M fruit peeling machine, Kronen Tona Rapide Apple Segmenter, Ishida DACS Checkweigher, Proseal GT2S Sealing machine, ICS Refrigeration plant, Proseal GT1S Sealing machine, Twin Head Ishida Potting Machine and much more. More stock is being added in the coming weeks. Viewing is by appointment only on May 30th.

European Valuations has over 130 years of experience in selling assets and providing consultancy advice. They pride themselves on delivering high-quality solutions that provide the best outcomes for our clients. They offer a range of services, from sale and disposal solutions for entire businesses to individual assets such as inventory or plant equipment.

For more information please visit: https://disposal.eurovals.co.uk/sales/major-online-auction-assets-previously-used-by-orchard-house-foods-limited-sale-1/?_post_id=530

Der Beitrag Major Online Auction of Fruit Processing Equipment, Food Processing and Packaging Equipment erschien zuerst auf FRUIT PROCESSING magazine.

FoodTech start-up Better Juice, Ltd. announces its highly successful completion of a series of pilot trials for reducing simple sugars in natural berry and other fruit juices. In partnership with GEA Group, one of the largest suppliers for food processing technology, Better Juice hosted several prominent forest fruit juice manufacturers from the EU, the U.S., Australia, and Brazil to give their personal brands a sugar-reduction makeover using their groundbreaking sugar-reduction technology.

The trials were conducted at the pilot unit established last year in GEA’s innovation center in Ahaus, Germany. Accommodating the GEA Better Juice Sugar Converter Skid, the site is equipped with continuous flow columns containing Better Juice’s sugar-reducing beads. During the trials, the team was able to reduce the simple sugar content by 30 % and 50 % across a range of forest fruit juices, including strawberry, cherry, and blueberry, while preserving their characteristic flavours and textures.

“Forest fruit juices contain 10 % or more sugar, with berry and cherry juices comprised of 10 % – 20 % sucrose and the remainder fructose and glucose,” explains Eran Blachinsky, co-founder and Co-CEO of Better Juice. “Our technology reduces the loads of all three of these simple sugars. This will allow more people to enjoy berry-based juices.”

Forming Better Juice’s proprietary sugar-reduction beads are non-GMO microorganisms that naturally convert the juice’s composition of sucrose, glucose, and fructose into prebiotic oligosaccharides and other non-digestible fibers, while retaining their natural complement of vital nutrients.

“By implementing a ‘plug-and-play’ approach, we were able to produce fruit drinks with the same nutritional value and mouthfeel as the original products, with only a slightly toned-down sweetness,” reports Gali Yarom, Better Juice co-founder and Co-CEO. “The feedback was most promising, with several companies expressing a strong interest in continuing to work with us to bring these products to market. We are currently in advanced discussions with several major US-based fruit juice companies to install our technology in their juice production systems. We project sugar-reduced forest fruit juices will reach the shelves early next year.”

The treatment process proved successful for both clear NFC (not from concentrate) juices and dense concentrates as well as pulp-retained juices. A significant number of juice manufacturers worldwide use concentrates to reduce shipping costs by evaporating the water and adding it back in at the destination during bottling.

Forest fruit juices are naturally abundant in pulp, which is why many juice companies strive to retain these fiber-rich fruit solids in their products. Better Juice’s technology has been designed to handle pulp and ensure it remains in the juice, eliminating the need for filtering. This not only helps to preserve the nutritional benefits of the fruit, but also delivers a satisfying texture that consumers love.

“Since the opening of the pilot facility last year, we have hosted dozens of companies from all over the world to test their juice brands on our technology as well as on other fruit-based products, such as jams,” adds Michael Harenkamp, Sales Support Engineer for Non-Alcoholic Beverages for GEA. “We are excited by the emerging demand for naturally sugar-reduced juices in the marketplace. Some of the participants are major global players who have expressed genuine enthusiasm about our combined solution and the prospect of giving their products a new competitive edge with lowered-sugar fruit juices that are still as nutritious and refreshingly delicious.”

Der Beitrag Better Juice technology reduces sugar loads in forest fruit juices erschien zuerst auf FRUIT PROCESSING magazine.

New Mill Capital, an asset acquisition and disposition firm in the US, has been engaged to sell the equipment assets of Heeren Brothers via online auction. The auction sale, consisting of over 300 pieces of equipment used for apple receiving, washing, gradinggrading, and packing will be held exclusively online with bidding opening Tuesday, January 31st and closing Tuesday, February 7th.

The equipment includes state of the art a high-speed washing and, grading line and flume delivery system with robotic bin handling / dumping system and, retrieval with awash flume system, all MAF Roda Agrobotic 6-lane optical sorter, 28-lane grading discharge and 28-flume stainless steel isolation and delivery system with automated bin filling selection system, (2) Maf-Roda dry pack bin fillers, (2) graded product robotic bin dumping stations to water flumes delivered to (2) drying and wax coating lines, Cedis-MAF automated 12-station fruit bagging line, tray packing line with Accu-Label ORB-it G-2 (8) lane PLU sticker applicator, tray dispenser, casing, (4) Maf-Roda auto box fillers, (4) Maf-Roda PNW quick bag packers, checkweighers, case sealers, conveyance and auto palletizing, (2) SWF bliss formers, new Genie Z-45/25J articulating man lift, forklifts, scissor lifts, metalworking maintenance, spare parts, air compressors, pallet racking and plant support.

Interested buyers should visit New Mill Capital’s website, www.newmillcapital.com, for photos and more information on the auction. Inspections of the equipment are also available by appointment at anytime. .

Heeren’s 112,000 sqft cold storage and food processing plant in Comstock Park, MI is also available for purchase or lease through Colliers International. More information on the building can be found online at https://www.newmillcapital.com/real_estate/cold-storage-and-food-processing-plant.

Der Beitrag Equipment assets of Heereen Brothers up set for auction erschien zuerst auf FRUIT PROCESSING magazine.

B&P Engineering Sp. z o.o., a privately held Polish company founded in 2003, designs, manufactures and installs engineered equipment for juice and concentrate production as well as stainless-steel tanks for the beverage industry. Its 450 employees generated annual net sales of around CHF 30 million in the past years. The company is located in Przeworsk and has a modern setup for parts and tanks production. All employees and the very dedicated management team will remain in place and operate under the new name Bucher Unipektin Sp. z o.o.

With this acquisition, Bucher Unipektin is in the position to supply its beverage customers with entire processing lines, complementing its high-tech equipment with B&P’s systems and vessels, and to provide an enhanced sales and after-sales service to its customers.

Bucher Unipektin, a Swiss-based business unit of Bucher Industries AG, is a globally leading manufacturer of systems and components for the juice and the beer industry and for drying technologies. The business unit’s production sites are in Switzerland, Spain, Germany, Czech Republic and China, supported by a sales and service organisation in Poland, Ukraine, Russia, New Zealand and Mexico and a global distribution network.

Der Beitrag Acquisition of Polish equipment manufacturer erschien zuerst auf FRUIT PROCESSING magazine.

Sugar-reduction foodTech start-up Better-Juice, Ltd. launches its first full-capacity manufacturing plant setting the wheels in motion for full commercial production of its proprietary sugar-reducing immobilised enzymes. The new facility will enable the company to fulfill current commissions from juice producers globally, as well as respond to anticipated new demands.

The groundbreaking technology developed by the Israeli start-up produces proprietary beads composed of non-GMO microorganisms that naturally convert the juice’s composition of fruit sugars including sucrose, glucose and fructose into better-for-you prebiotic and other non-digestible fibers.

The new site—located in the Nes Ziona science park south of Tel Aviv—is replete with commercial-scale equipment, including an industrial fermenter and industrial immobilisation processor. The specialised equipment is used for growing and harvesting the beaded microorganisms used in producing Better Juice’s immobilised sugar-reducing enzymes. The site also houses pilot labs and the company’s new headquarters.

The new plant has a production capacity to support sugar-reduction of 250 million liters of juice per year. Better Juice has entered into commitments with a number of juice companies to reduce the sugar loads in various fruit juices, including apple, orange, and pineapple juices.

Better Juice’s technology can reduce up to 80 % of the simple sugar content in fruit juices and fruit-based condiments without any degradation of naturally occurring nutrients, including vitamins, minerals, and antioxidants. It does not dilute the product in a way, maintaining the body and full flavour of the juice and only gently reducing the sweetness. Better Juice’s groundbreaking technology decreases the naturally occurring simple sugar loads in a versatile range of products, including juices, jams, yoghurts, ice creams, sorbets, and more, to the food and beverages manufacturers desired levels.

“This move marks a major leap forward in our commercialisation efforts,” enthuses Gali Yarom, Co-Founder and Co-CEO. “We project that the new plant will accommodate our production needs for the next four years. As interest and demand in our technology continue to flourish in the global fruit juice sphere, we will expand our production capabilities outside of Israel as well.” Wired magazine recently rated Better Juice as one on of the 10 most promising start-ups in Israel.

Better Juice’s facility and operations also maintain high alignment to environmental, social, and corporate governance (ESG) principles. The biodegradable polymer beads are rechanneled to livestock feed after being used in the production phase, minimising waste. The bioreactors, which have a 20-year lifespan, can be controlled remotely, reducing the company’s need for travel and its subsequent carbon footprint. Only a small amount of energy is required to activate the bioreactors. On a social level, the company boasts a 50 % female workforce and assists manufacturers of fruit-based products to comply with the various “sugar tax” regulations in the regions where they operate.

“We had to design and construct specialised systems from scratch to support our unique production processes while taking environmental considerations into account and adhering to the strictest requirements for waste treatment, water recycling, and energy efficiency,” notes Henry Elkoby, Chief Engineer of Better Juice.

“Better Juice was founded with the vision of promoting the overall well-being of people globally,” asserts Eran Blachinsky, co-founder and co-CEO of Better Juice. “The realisation that also naturally squeezed fruit juice can harbor high quantities of simple sugar is what sparked the creation of the Better Juice technology,” adds Blachinsky. “It has been an incredible journey seeing our concept evolve into fruition, and onto the global market so that more people around the world can enjoy the full flavour and nutritional benefits of fruit juices.”

Better Juice was founded in 2018 as one of the first start-ups to be nurtured by The Kitchen FoodTech Hub. “Better Juice brings a new hope for juice manufacturers and consumers, by reversing the perception of natural fruit juices as overly sugary products and turning juices into better-for-you beverages,” says Amir Zaidman, Chief Business Officer of The Kitchen Hub and a Better Juice board member. “The company offers a truly better juice product by reducing the sugars while maintaining their natural profile of vitamins, minerals and fibers.”

Der Beitrag Better Juice launches commercial sugar-reduction plant erschien zuerst auf FRUIT PROCESSING magazine.

Test Center provides solutions for unique product requirements

“We can now collaborate with our customers at the Test Center to strike the ideal balance between a sweet note and reduced sugar content,” says Gali Yarom, co-founder and joint CEO of Better Juice. To that end, the microbiologists from Better Juice will join forces with GEA’s specialist engineers to support and guide companies in running trials. The GEA Test Center at Ahaus will provide laboratory services dedicated to testing all important analytical parameters.

“It’s often necessary to initially demystify innovative solutions like the Better Juice process. That’s why it’s all the more important to make the case for the technology with manufacturers in person,” says Sascha Wesely who leads the Non-Alcoholic Beverages business at GEA. “The Ahaus trials help us optimize process efficiency right from the outset. By running scalable tests under real-life conditions, we significantly cut the time to market.”

A scalable, enzymatic solution to removing up to 80 percent of sugar from fresh juices

Thanks to a patented enzymatic process, this is the world’s first solution that naturally reduces the sugar content of fruit drinks by up to 80 percent, without affecting its nutritional value or authentic taste. The juice flows continuously through a bioreactor containing GMO-free, immobilized microorganisms which convert simple sugars into prebiotic, non-digestible molecules that benefit the intestinal flora. As a result, the GEA Better Juice Sugar Converter Skid succeeds in removing up to 80 percent of the sugar in natural fruit juices, concentrates as well as fruit-based mixtures, such as purees. At the end of 2021, the partners won their first commercial order from a company in the U.S. where, once integrated into production, the system will create juices with much less sugar.

Der Beitrag Low-sugar juice processing: GEA Ahaus installs test plant for sugar reduction in juices erschien zuerst auf FRUIT PROCESSING magazine.

On its way to food recycling, RSCUED has taken a big step forward together with the technical solution from GEA. “The advantages of the GEA skid for us were the very short processing time, efficiency, high product quality and flexibility. We need to be able to respond to seasonal supply just as quickly as to fluctuating incoming goods,” explains Truls Christenson, co-founder of RSCUED. This is because the company receives the fruit and vegetables sorted out for regular trade via donations from wholesalers, supermarkets, farms and delivery services. Private individuals who have larger quantities from their gardens also participate in RSCUED’s appeal.

GEA vaculiq with its vacuum spiral filter delivers the desired flexibility in full measure: The system processes a ton of fruit or vegetables within about twenty minutes and cleaning the system between productions takes just five minutes. Different varieties can thus be turned into high-quality juice in quick succession. And it does so with maximum yield: in the first test phase, RSCUED was able to produce twice as much juice compared to its previously used press. With a capacity of up to 1,800 liters per hour, RSCUED is now able to easily increase its production in the future thanks to GEA vaculiq and is also capable of receiving goods – besides Sweden – from all over Northern Europe.

In addition, GEA’s vacuum spiral filter technology was convincing in terms of quality. With this juicing method, the products do not come into contact with oxygen, which is known to have unfavorable effects on vegetables and fruits. In addition, the gentle process preserves all healthy vitamins and secondary plant nutrients. Finally, the juice produced with GEA vaculiq not only looks better, it also tastes fresher and has a longer shelf life. “GEA’s overall concept is therefore an innovative and unique solution for us in the field of sustainable, industrial juice production,” adds Truls Christenson.

All’s well that ends well

And so the circle closes for GEA and RSCUED: The dry mash discharged by the vaculiq plant, together with remaining rejects, is ideally suited as a basis for fertilizer – which, as is well known, promotes the growth of new fruits and vegetables. This fertilizer is finally distributed through a large garden center chain in Sweden.

“When we founded RSCUED as a start-up seven years ago, we had the vision to stop the waste madness. Together with GEA, we have now been able to realize this on a higher level. With the new GEA vaculiq 100 vacuum juicer and the multiCrush milling system from GEA, we are very well positioned and can develop our production excellently”, says Truls Christenson. “And the faster, more flexible and more productive we are at RSCUED – the more we contribute to sustainability for a healthier planet.”

About RSCUED
RSCUED was founded in Helsingborg in 2015 as a start-up. The company employs around 15 staff members and expects revenues of EUR 3,2 million in 2022. The company’s purpose is to rescue all kind of fruit and vegetables which would otherwise be wasted. RSCUED receives the fruit and vegetables sorted out for regular trade via donations from wholesalers, supermarkets, farms and delivery services from Sweden as well as Northern Europe. The products are sold via their webshop as well as in selected grocery stores, coffee shops and restaurants and in Sweden. Learn more here: rscued.se.

Der Beitrag Shoulder to shoulder with the fruit rescuers: How a Swedish juice producer prevents food waste with GEA technology erschien zuerst auf FRUIT PROCESSING magazine.

“As a global meeting place for the process industries, we are looking with concern at the newly emerging travel restrictions,” says Dr.-Ing. Thomas Scheuring, CEO of DECHEMA Ausstellungs-GmbH. “Despite the extensive hygiene concept for ACHEMA, which was originally planned for April 2022, we would like to enable our visitors and exhibitors to meet on site as carefree as possible after a two-year dry spell and the longing for an ACHEMA at their fingertips. We don’t see that for April 2022 at the moment and are therefore postponing ACHEMA to end of August.”

The organisers see the postponement by four months to late summer 2022 as an opportunity to ensure an international ACHEMA. “After many months of digital meetings, we want to fulfil the desire of exhibitors and visitors for a physical ACHEMA with participants from all over the world,” explains Dr Björn Mathes, Member of the Board of DECHEMA Ausstellungs-GmbH. This requires a comprehensive lively exhibition and the opportunity for personal contact.

After intensive discussion with partners and within the ACHEMA Committee, representing the exhibitors, the decision was made in favour of ACHEMA as a presence exhibition from 22 to 26 August 2022. With this early decision, DECHEMA also wants to give exhibitors planning security: After all, for them a major event like ACHEMA means a long-term preparation and investment effort.

“Apart from the date, nothing will change about the planned ACHEMA 2022,” Scheuring sums it up: Trendsetting technology and worldwide networking will characterise the world’s leading trade fair when manufacturers and service providers present their products and solutions for chemistry, pharmaceuticals, biotechnology, energy and the environment in August 2022. Founders and young entrepreneurs will meet in the Start-up Area.

With the focus topics “Modular and Connected Production”, “The Digital Lab” and “Product and Process Security”, ACHEMA 2022 will address the issues that are preying on the mind of the process industry. In addition, the megatopics of digitalisation and climate neutrality are moving even more into the focus of ACHEMA with the “Digital Hub” and the “Green Innovation Zone”.

Der Beitrag ACHEMA 2022 to be moved from April to August 2022 erschien zuerst auf FRUIT PROCESSING magazine.

Each of the six new tanks is six metres in diameter and 25 metres high, and can contain up to 625,000 litres of apple juice.

New NFC juice line

The raw goods are moving through the new production line for premium juices that features particularly careful dry transport and uses a cutting-edge belt press.

The new intake line at VOG Products can receive up to 150 tonnes of fruit per hour. It transports the fruit dry and not in water. Sails are used to enable the apples to roll along for processing, which results in fewer bruises and damaged spots. Dry transport has one additional advantage: the system consumes much less water.

The main element for juice extraction is the new belt press, which VOG Products uses to produce high-quality premium juice that features a long shelf life and more appealing colouration.

VOG Products ensures that the juice’s quality and turbidity are consistently in line with consumer wishes. In the separator (centrifuge), solid material and starches are removed from the juice with high efficiency and 100 % automation – exactly to the extent that meets the specified quality standards or the customer’s requirements.

Der Beitrag VOG Products: Major investments ensure high quality erschien zuerst auf FRUIT PROCESSING magazine.

“The acquisition of Urtasun expands our product offering in fruit and vegetable processing, particularly in the fresh packaged and frozen markets,” said Brian Deck, President and Chief Executive Officer. “By integrating Urtasun into FoodTech, we can leverage JBT’s global sales and service footprint to accelerate growth.”

The purchase price was approximately $40 million. Urtasun expects 2021 revenue of approximately $25 million with Adjusted EBITDA margins in the mid to high-teens. The transaction is expected to be approximately four cents dilutive to 2021 GAAP earnings per share and one cent dilutive on an adjusted basis which excludes transaction-related costs and purchase price accounting. In 2022, Urtasun is expected to be accretive to GAAP and adjusted earnings per share by approximately three cents.

Der Beitrag JBT acquires Urtasun Tecnología Alimentaria S.L. erschien zuerst auf FRUIT PROCESSING magazine.

Pioneering and leading the advancement of high pressure technologies for nearly three-quarters of a century, Quintus Technologies today announces its re-entry into food and beverage high pressure processing (HPP) applications through innovative new HPP equipment and customized service solutions.

“Quintus Technologies has identified a need in the food industry market for improved options for HPP systems and services. As the former manufacturing and engineering arm of Avure Technologies, and with our core competency and rich history in high pressure applications, it is natural that we once again bring our expertise to this arena,” says Jan Söderström, CEO and President of Quintus Technologies.

High Pressure Processing is recognized globally as the premium minimal-processing technique that enables the production of safer, preservative-free refrigerated foods and beverages with superior nutritional benefits and taste. Surging from novel to mainstream technology in less than a decade, HPP has become an ideal method for processors to protect their brands against recalls, develop new products, extend shelf life, enhance quality, and boost profitability.

Quintus press offerings are accompanied by comprehensive application know-how and best-in-class after-market technical and application support. The food science experts at the company’s HPP Application Centers in the U.S., Sweden, and China will be available to advise processors on everything from ingredient choices to optimizing processing parameters for maximum ROI. They provide product development support and in-house validation services, allowing customers to make comprehensive evaluations of new recipes, packaging, regulatory requirements, and more.

The unique mechanical and digital solutions incorporated in the new Quintus presses, such as the wire-wound frame and cylinder for safety and lighter weight, reflect the company’s legacy as the high pressure pioneer. Built to last for maximum reliability and operational efficiency, Quintus HPP systems are designed with an economical smaller footprint for fast installation and ease of operation and maintenance.

“The Quintus press was the world’s first high pressure press, a design that was used to manufacture synthetic diamonds and other products,” notes Ed Williams, General Manager – Americas, Quintus Technologies. “A very large percentage of our systems installed 30+ years ago are still operational today.

“As befits our undisputed leadership position,” Mr. Williams continues, “we are also introducing the industry’s best HPP service program, Quintus® Care, whose commitments will be met by veteran field service engineers with many years of experience in high pressure presses.”

Quintus Care includes prioritized 24/7 technical support, guaranteed access to spare parts, on-site assistance within 24 hours, and site visits including operator and maintenance training. The program also includes extensive application support, ensuring that customers can take full advantage of the HPP technology. Periodic maintenance and annual inspections assure customers that their HPP equipment stays in prime working condition to meet productivity expectations and reduce the risk of unplanned stops.

“The range of products benefitting from high pressure processing has expanded exponentially from the first commercialized product, ‘preservative-free guacamole,’ to today’s large variety of food products,” Mr. Söderström observes.

“Processors now are looking not only to continue the innovation stream of high-margin, value-added products, but to maintain production efficiencies through high system availability and controlled service costs. The new generation of Quintus HPP systems will help them accomplish these goals,” he concludes.

Der Beitrag Quintus Technologies re-enters food & beverage arena with launch of new high pressure processing systems erschien zuerst auf FRUIT PROCESSING magazine.

VOG Products has always relied on premium quality. The new NFC juice line blends seamlessly into the quality strategy of the modern fruit processing company headquartered in Laives, in the Trentino-South Tyrol (Italy) region.

As a pioneer in the premium juice segment, VOG Products continuously invests in new technologies in order to attain even higher quality standards. The most recent example is the NFC juice line, which was commissioned this year. “Even better juices resulting from more careful processing – this is VOG Products’ strategy for success,” said Christoph Tappeiner, CEO of VOG Products.

The new intake line can receive up to 150 tonnes of fruit per hour and transports the raw goods very carefully. “The apples are transported dry and not in water. We use sails to prevent them from falling from great heights. Instead, they roll towards the processing line,” Tappeiner explained. “This results in fewer bruises or damaged spots – and excellent raw goods are the indispensable basis for a safe, high-quality end product.”

Not least due to its dry transport technology, the system also features low water consumption. “We constantly think through our processes critically in order to conserve resources and work sustainably,” said Tappeiner.

After all, VOG Products is closely connected to Trentino-South Tyrol, a region with a long tradition of agriculture that prizes handling the land and its resources with respect and a view to the future. Today, the fruit processing company belongs to 4 producer organisations from South Tyrol and Trentino and 18 cooperatives with more than 10,000 members, most of which are small family operations that care for their apple orchards with love and devotion.

The belt press: a mark of quality

After the apples are washed, pre-sorted, and cut up, the belt press is essential for juice extraction. “The belt press yields high-quality premium juice that is particularly rich in vitamins and features a long shelf life and more appealing colouration, among other properties.”

VOG Products ensures that the juice’s quality and turbidity are consistently in line with consumer wishes. In the separator (centrifuge), solid material and starches are removed from the juice with high efficiency and 100 % automation – exactly to the extent that meets the specified quality standards.

VOG Products is orientated to its customers’ individual requirements in all respects. Direct juice from VOG Products is also available by type and in organic quality.

Der Beitrag Premium juices: VOG Products with new NFC juice line. erschien zuerst auf FRUIT PROCESSING magazine.

GEA is further expanding its market position in the dynamically growing new food market with one of the biggest orders in the company’s history. Novozymes, the world’s largest supplier of enzyme and microbial technologies headquartered in Denmark, has entrusted GEA with the turnkey fitting of a major new plant to produce plant-based proteins for the plant-based food industry. The volume of this order is well into the high double-digit million-euro range. Building the new factory in Nebraska, USA, will start later this year and is expected to be completed towards the end of 2023.

“The demand for foods that have a demonstrably lower environmental footprint than conventionally produced products is growing enormously,” says GEA CEO Stefan Klebert. “With our technologies and experience in scaling industrial applications, GEA is ideally positioned to serve the new food market and thus contribute to our corporate purpose of ‘engineering for a better world’,” says Klebert. “We are pleased to partner with Novozymes in this strategic project.”

For decades, Novozymes has been developing fermented catalytic (i.e. industrially produced) proteins – enzymes – that are the basis for many industrial applications. Only recently, the company announced its intention to invest DKK 2 billion in the growth market for functional proteins (advanced protein solutions) for the food industry. “This investment in a new, state-of-the-art production line in Blair, Nebraska, underscores our commitment to feeding the world sustainably and demonstrating the true strength of biotechnology,” says COO & Executive Vice President Graziela Chaluppe dos Santos Malucelli, Novozymes.

The new plant covers the manufacturing steps from harvesting to separation of proteins. According to Heinz-Jürgen Kroner, Senior Vice President Liquid Technologies at GEA and responsible for the company’s alternative foods business, both partners are united by their ability to build scalable, reliable, and highly efficient plant systems. “This project is exceptional in many respects. The intensive bidding phase saw us planning the production lines for the ingredients less than a year later. We now aim to implement the project at the same pace. The partnership is a very rewarding experience.”

GEA will now construct the process systems, which include membrane filters, mixers, homogenizers, heat exchangers, pasteurizers and UHT units, cleaning and filling systems as well as the pump and valve technology. Installation will start mid-2022. The production capacity initially built can easily be expanded to multiply the capacity in the future as demand grows.

Der Beitrag GEA wins one of the largest orders in the company’s history in the growing “New Food” market of the future erschien zuerst auf FRUIT PROCESSING magazine.

Increased safety in food production and other process applications is the declared aim of the joint venture between Endress+Hauser and Hahn-Schickard. To this end, both partners have established Endress+Hauser BioSense GmbH based in Freiburg, Germany. Its aim is to enable rapid, on-site molecular analyses for the detection of bacterial or viral contamination in water and beverages, genetic modifications in food or contaminated milk.

The research and development service provider Hahn-Schickard has been working closely for many years with the Department of Microsystems Engineering at the University of Freiburg to develop rapid diagnostic tests that can detect extremely small concentrations of infectious pathogens with portable instruments. The joint venture is now aiming to transfer this technology from the field of medical diagnostics to industrial process and laboratory automation applications.

Innovative cluster

During the first few months, Endress+Hauser BioSense will operate in spaces located at the university and Hahn-Schickard. Next year the company will move into the university’s innovation center, FRIZ, currently under construction on the campus of the Faculty of Engineering. The start-up will thus expand Endress+Hauser’s activities in Freiburg, where developers are already working on new sensor technologies, biosensors and Industry 4.0 solutions.

In the development of equipment and methods for molecular analyses for process and laboratory environments, Endress+Hauser BioSense will be working closely with IST Innuscreen GmbH in Berlin, which is also part of the Endress+Hauser Group. IST Innuscreen offers a broad portfolio of nucleic acid isolation and molecular diagnostics products and among other things supplies kits and assays for PCR diagnostics.

Experienced leadership team

The joint venture is 75 percent owned by Endress+Hauser, with the remaining 25 percent held by Hahn-Schickard. Dr Nicholas Krohn, who has in-depth knowledge and experience in the field of food analysis, will serve as managing director of the new company. Dr Stefan Burger and Dr Martin Schulz, two long-time employees of Hahn-Schickard who obtained their doctorates in the field of molecular diagnostics at the University of Freiburg, will round out the management team.

Der Beitrag Endress+Hauser and Hahn-Schickard create joint venture erschien zuerst auf FRUIT PROCESSING magazine.

Sponsored Post

Immaculate fruit-based aseptic filling & processing facility for sale!

Closing South Gate, CA facility only.

Thursday, July 29 bidding begins closing at 11:00 am.

Full catalogue posted! Everything up for viewing.

LOCATION:
SunOpta
12128 Center Street
South Gate CA 90280, USA

TRAILERS & TRUCKS:

• (1994) Polar 10,000 Gal. S.S. Tank
• (3) 53’ Refrigerated Trailers
• Ford F250 Truck
• S.S. TOTES
• (1000) 250-300 Gal. S.S. Tub, 370 lb. Jelly, Bottom Fill

ASEPTIC FILLING LINE:

• (2011) Aseptic Filling Line w/ (2) 1,000 Gal. S.S. Mixing Tanks (no jacket) w/ (2) Feed Tanks, Breddo 40 HP Likiwifier , 70 Tube In Tube Heat Exchanger (Cooker) w/ 50hp Pump for the Heat Exchanger, Small CIP, Sm. Pump, Scholle AF210E Dual Small Bag Filler; 8-Station Liquid
• Dispensing Pumps
• T0 1000 Gal Tanks w/ CIP

FILLERS

• 4-Stage 50 Gal. Filler to 370lb S.S. jelly Tanks; CIP, 4-Stage 370 Gal. ea.
• Scholle 10-2E, 2-Head Large Bag Filler

VOTATOR:

• (1980) C.B. 6-Station Votator w/ Feed Pump System-Fristam FDS2

HOMOGENIZER:

• (2010) Gaulin Homogenizer

TANKS & KETTLES:

• (4) 400-500 Gal. Rectangular Jacketed Mixing Kettles
• Likiwifier Jacketed 30hp
• Groen 200 Gal. Kettle w/ Pump

FORKLIFTS:

• (2) Toyota Forklifts

MISC. FACILITY:

• (7) Digital Scales
• (6) Battery Chargers
• Great Lakes Nitrogen Generator
• Spare Parts Upper Level w/ Mezzanine
• Trane Chiller
• (3) Steel Tanks
• (2000) McKenna 50hp Boiler
• (2009) Hurst 150 PSI Boiler w/ Still
• (2011) Hurst 150 psi boiler, w/still
• (2019) G.D. 50hp Rotary Screw Air Compressor
• G.D. 40hp Rotary Screw Air Compressor
• G.D. Dryer
• Ridgid 535 Pipe Threader
• GS 1930 Scissor Lift
• (2) Pumps
• Metal on Rack
• (3) Pallet Lifts
• Extra Aseptic Pump (Outside)
• (2) Edlund Can Openers w/ table
• Mixing Kettle
• Vacuum Kettle
• Trash Compactor
• 2,000 Gal. S.S. Tank
• Plastic Pallets
• (2) Dock Ramps
• Lantech Pallet Wrapper
• Pallet Racks
• (10) Roll Up Doors
• Upender
• Factory CAT Sweeper

For information contact: Tauber Arons, Inc., Telephone 323-851-2008 or go to www.tauberaronsinc.com

Der Beitrag Tauber-Arons auctioneers sell machinery of SunOpta facility end of July erschien zuerst auf FRUIT PROCESSING magazine.

Better Juice has developed a groundbreaking solution that naturally reduces the amount of sugar in fresh juice by up to 80 percent, without affecting its nutritional value or taste. GEA is now engineering the process technology the start-up needs, setting this innovative solution on course for industrial production.

Demand for healthier juice

GEA frequently works with innovations partners such as start-ups in order to react more quickly to market trends and explore alternative solutions. Reducing the amount of sugar in our diets is one of the dominant themes in the food industry today, since people who consume excess sugar are more likely to be overweight, obese, or suffer from conditions like diabetes or cardiovascular disease. Although the COVID-19 pandemic has increased demand for orange juice as a vitamin-rich, immune-boosting drink^* …

Please read the full article in the February issue of FRUIT PROCESSING digital.

^*Source: The Wall Street Journal (2020): “Grocery-Store Rush Spurs Big Gains in Sleepy Orange-Juice Futures”

Der Beitrag Reducing fresh fruit juice sugar naturally: GEA and Better Juice break new ground erschien zuerst auf FRUIT PROCESSING magazine.

The agreed investments, as well as the guidelines of the underlying production strategy, are key pillars of GEA’s overall strategy. They are part of a series of measures the Group has decided on and implemented over the past 18 months: a new organizational structure, restructuring measures, and the new composition of the Executive Board. As part of the production strategy, production is supposed to become more international to increase customer proximity and leverage cost advantages. Additionally, it is planned to concentrate products and processes with synergy potential at certain locations and to increase capacity utilization. The aim is also to expand standardized production based on modular systems and to optimize the depth of value creation, partly through the reintegration of tasks that had previously been outsourced. The expansion of the Polish site in Koszalin is the first major investment within this production strategy. Since the adoption of the targets at the Capital Market Day 2019, GEA has already relocated around 40,000 production hours from Chateau-Thierry in France to Tianjin in China. The transfer of a further 120,000 production hours within China by consolidating the Shanghai plant with Suzhou will be completed by the end of this year. The current productivity initiative and associated investments in digitalization and automation are expected to increase productivity and reduce overall costs.

Stefan Klebert, CEO of GEA Group AG, commented, “Optimizing our global production footprint is an important step to increase our profitability in the long term. We are building on previously implemented improvement measures that already had a positive effect on our financials in previous quarters. Going forward, we will concentrate certain standardized products and processes at individual sites. At the same time, we stay true to our basic principle of producing “local for local” to best meet customer-specific requirements. This partial centralization allows us to better balance our production concept between customer proximity, efficiency, and proven site-specific expertise.”

In addition to the strategic guidelines, the site consolidation measures are initially aimed at reducing costs and leveraging economies of scale in production. As part of the new production strategy, around 150,000 production hours are to be transferred from Germany to GEA’s Polish site in Koszalin between 2022 and 2024. In this context, the Koszalin site will be significantly expanded. Among other things, around 90,000 production hours, which are currently performed by external providers, will gradually be implemented in Koszalin from 2021. The relocation of production hours to Poland is expected to lead to a reduction of around 160 jobs in Germany by the end of 2024. Around 60 of these are planned to be reduced through natural fluctuation and partial retirement solutions. As part of this site consolidation, it is intended to close down pump production at the Bodenheim site near Mainz with its around 90 production employees by the end of 2024. The remaining functions located there, such as R&D, are not affected. GEA aims to reduce its workforce without any compulsory redundancies.

In line with the production strategy, Koszalin will be expanded into a Center of Competence for pump production and comprehensive machining. The latter is an important step in the production process of numerous GEA end products. For this purpose, GEA plans to invest around EUR 30 million in the expansion of this site over the coming years. In addition to Koszalin, the new production strategy defines eight further Centers of Competence. Of GEA’s 26 German sites, four – Berlin, Bönen, Büchen, and Oelde – will also be extended to Centers of Competence, along with the Italian factories in Parma, Colognola and Manfredonia as well as the plant in Tianjin, China. Investments for expanding these sites as part of the production strategy are planned, too. GEA intends to add additional Centers of Competence in the future. All investments will take place within the scope of the existing financial planning framework and will neither impact the outlook for 2020 nor GEA’s medium-term targets.

Johannes Giloth, Chief Operating Officer of GEA Group AG and also responsible for production, commented: “This production strategy contains crucial measures to further optimize our production network. By expanding our site in Koszalin, we will more than quadruple the number of employees there, from currently around 60 to approximately 250. The production area will increase fivefold. However, we are not exclusively relying on relocation. We continue to invest Group-wide and will look at each individual plant to see how we can improve productivity. Further digitalization and automation of our production – two important drivers for more efficiency – will play a key role in this process.”

Der Beitrag GEA advances the optimization of its production network and invests in site expansion in Poland erschien zuerst auf FRUIT PROCESSING magazine.

Better Juice, Ltd., the first foodTech startup to develop innovative technology to reduce all types of sugars in orange juice, announces its patent-pending technology is now scaling up. The startup is installing a semi-industrial pilot plant that also will be available for future testing at global partners’ plants. The pilot plant features the company’s sugar reduction process in a continuous flow technology that ensures a consistent, safe, and effective enzymatic process.

Better Juice developed an enzymatic technology that uses all-natural ingredients to convert fructose, glucose, and sucrose into prebiotic dietary fibers and other non-digestible molecules. Better Juice’s new pilot plant system marks a significant milestone in the startup’s commercial scale-up timeline. It is able to reduce up to 80 % of simple sugar in orange juice at a rate of up to 50 liters/hour. Better Juice’s non-GMO technology is designed to target the specific sugar composition in the orange juice to naturally create a low calorie reduced-sugar product that has a delicate sweetness. It is accomplished without using sweeteners or other additives to replace the sugars in the juice.

“We’ve signed collaboration agreements with several global juice producers so far,” reveals Eran Blachinsky, PhD, founder and CEO of Better Juice. “Our goal is to attain full industrial scale and supply to the market within a year. Soon, you will be able to see natural juice beverages with more favorable Nutri-Scores.” Nutri-Score is a new food label system that converts the nutritional value of products into a clear letter and color code on the packaging in Europe.

“Juice and beverage manufacturers are increasingly aware of the need to reduce the sugar levels in their products before new labeling initiative goes into action,” adds Blachinsky. “By using Better Juice technology, this will be easy to achieve.”

Maintaining juice quality through scaleup

The fruit juice industry, like any other, is constantly seeking ways to improve profitability. Adding a new procedure to the juice manufacturing by definition add costs. Better Juice uses a continuous flow technology that will only slightly influence the incremental costs to the overall price.

One of the major hurdles in continuous flow reduction of sugars in natural juices is keeping the process contamination-free even through large-scale production, without damaging the enzymatic activity. Better Juice developed a new device crafted from stainless steel, with aseptic fittings and welding, together with a unique process that guarantees a continuous, safe flow for its enzymatic sugar-reduction process for weeks at a time without interrupting the sterilization stage.

“The scale-up pilot plant is designed for smooth implementation into the standard procedures deployed by the juice industry,” explains Gali Yarom, Partner, COO, and VP of Business Development for Better Juice.

“Better Juice’s new tech process is cost-effective by virtue of its ability to maintain the continuous flow stage,” adds Yarom. “This is a key factor for beverage manufacturers seeking to affordably reduce sugars naturally while maintaining the juice quality and clean label attributes — a real game changer for the juice industry.”

Der Beitrag Putting the squeeze on fruit-juice sugars is scaling up erschien zuerst auf FRUIT PROCESSING magazine.

The first membrane layer of the filter cartridge, which has an absolute retention rate of 0.2 µm, acts like a pre-filter that optimally protects the second membrane which provides an absolute retention rate of 0.1 µm. This retention rate, together with the maximized filter area of 8.6 ft² (0.8 m²) per 10-inch element, results in a particularly efficient process. The asymmetric hydrophilic pore structure of the pleated polyethersulfone (PES) membrane optimizes the flow rate and ensures an effective flow combined with a low differential pressure. At the same time, this structure ensures a high level of microbiological retention.

Safe filtration for a wide range of applications
In the separation of microorganisms, the BECO MEMBRAN PS Pure DL membrane filter cartridge achieves an LRV (log reduction value) of > 7/cm². “This makes membrane filter cartridges one of the safest types of filtration media on the market,” says Hans Peter Discher, Product Manager Filter Media at Eaton’s Filtration Division. These filter cartridges are also characterized by their great chemical compatibility with a wide range of cleaning agents (pH values 1 to 14). “Considering the increased filter surface due to the pleated design, filter cartridges are available for versatile use in a wide variety of applications,” added Discher. “This includes the separation of very small microorganisms in the final filtration of water and plant extracts.”

The maximum operating temperature of the membrane filter cartridge is 80 °C (176 °F). For sterilization with steam, a temperature of 273 °F (134 °C) at a differential pressure of 0.5 bar, (50 kPa, 7.25 psig) is permissible. The high level of microbiological retention can be checked and ensured by means of an integrity test. The easy wettability of the membranes simplifies the implementation.

Flexible and robust
The BECO MEMBRAN PS Pure DL membrane filter cartridge is available in lengths of 10, 20 and 30 inches, corresponding respectively to filter areas of 0.8, 1.6 and 2.4 m² (8.6, 17.2 and 24.8 ft²). The membranes are protected by polypropylene (PP) support fleeces. Cage and core made of PP help guarantee maximum mechanical stability. All versions are equipped with adapter 7 (SOE — single open end).

Further information on the advantages and technical data of the BECO MEMBRAN PS Pure DL filter cartridges is available at Eaton.com/filtration.

The advantages of BECO MEMBRAN PS Pure DL at a glance:

• Double-layer membrane: the pre-filter layer protects the final filter layer
• High retention rate of microorganisms
• Economical operation due to high filter area
• Asymmetric, hydrophilic membrane structure for effective flow and a high level of microbiological retention
• Broad chemical compatibility
• Simple integrity test

Eaton’s Filtration Division is a leader in liquid filtration that can help companies improve product quality, increase manufacturing efficiency, protect employees and equipment, and help achieve sustainability goals. Eaton employees around the world make a difference for their customers by creating an exceptional customer experience, solving problems with application expertise and developing innovative filtration solutions. Eaton’s filtration products are manufactured and sold worldwide. For more information, visit Eaton.com/filtration.

Eaton’s mission is to improve the quality of life and the environment through the use of power management technologies and services. We provide sustainable solutions that help our customers effectively manage electrical, hydraulic, and mechanical power – more safely, more efficiently, and more reliably. Eaton’s 2019 revenues were $21.4 billion, and we sell products to customers in more than 175 countries. We have approximately 95,000 employees. For more information, visit Eaton.com.

Der Beitrag BECO MEMBRAN PS Pure DL: Eaton launches new double-layer membrane filter cartridges with a high retention rate erschien zuerst auf FRUIT PROCESSING magazine.

GEA acquired Hilge, a leading German pump manufacturer, in June 2015. Since then the company has been integrated into GEA and has benefitted from its engineering experience and global network of customers, suppliers and agents. Now that the pumps have received 3-A certification, the time is right to meet the US market head on.

Martin Zickler is the product manager for hygienic pumps, based in Germany. He worked with Hilge before the GEA acquisition. “The old company had no footprint in the USA,” he said. “But now that we have the backing of GEA and a comprehensive service and distribution network in the country, we are ready to take on the challenge.”

Michael Brandt is the business development manager charged with the job of making the US launch a success. He said that he had never had any doubts about the quality of the pumps and the opportunities for them in the US, but he had to make sure that the service and support structure was up to American standards before introducing them to the market.

Get ahead by looking back

“GEA pumps are strong, reliable workhorses but, for the American market, service is critical,” he explained. “We need to be able to respond quickly to our customers and provide a fast spares service. We also needed a reliable distribution network as customers need to know that if they require assistance, they can get the relevant expertise quickly.”

Dave Medlar, head of sales valves & pumps USA and his team have been working hard to get the support network in place before the product launch. “Of course, providing excellent service is always work in progress but I am now confident that we are ready,” he said. “We have a global reputation to maintain; when people buy a GEA product, they know it’s going to be supported well, also during the entire service life of a pump.”

Hygienic approach becomes a must-have

The GEA centrifugal pumps have a unique impeller design that sets them apart from normal centrifugal pumps. “We have pushed the impeller towards the front making it more efficient and the mechanical seal easier to cool. It mimics a closed impeller but can still be used in the pharmaceutical industry and wherever sanitary conditions are required,” said Martin. “This means the pump is easier to clean and can handle a much wider range of liquids.”

In addition, GEA pump housings are manufactured by deep drawing, not casting. This provides a much higher quality surface finish without blow holes in which bacteria can collect. Although this has been a feature demanded largely by the pharmaceutical industry in the past, the food and beverage market is increasingly requiring a more hygienic approach throughout all aspects of its production.

Engineering excellence that allows customization

Although the product’s unique features are impressive, and it has a great reputation for reliability, Michael sees an even stronger sales proposition in the engineering experience of the GEA group. “It’s like an engineer’s toolbox,” he said. “We know that all applications are different and it’s flexibility that our customers need. Because we are engineers, not just suppliers of components, we can adapt the pumps to fit virtually any application. This might include, for example, different fittings or mountings, a more robust design or even providing the pump on a trolley. We look at the application, then work out what the customer needs are.”

Der Beitrag Go West! GEA hygienic centrifugal pumps launch in USA erschien zuerst auf FRUIT PROCESSING magazine.

Industria de Maquinaria Luzzisa, S.L was founded in 1975, is privately owned and operates under the brand “Luzzysa”. The company supplies processing equipment for the production of citrus juices. The administration and production of the company is located in El Puig (Valencia),
supported by a sales and after sales service network in the main citrus markets.

Bucher Unipektin is the world market leader for production equipment of apple, pear and berry juices and also supplies refinement systems and evaporators to the citrus industry. The business unit is operating globally with production sites in Switzerland and China, supported by a global agent network and own sales and service organisations in Poland, Ukraine, Russia, New Zealand and Mexico.

With this acquisition, Bucher Unipektin is in the position to supply its citrus juice customers with entire processing lines, complementing its refinement systems and evaporators with Luzzysa’s juice extractor EXZEL, the industry standard for juicing of citrus fruits.

The company will be operated by the existing management team out of its original location in El Puig under the new name Bucher Exzel, S.L.

Der Beitrag Bucher Unipektin acquires Spanish citrus processing equipment supplier erschien zuerst auf FRUIT PROCESSING magazine.

Ground breaking design is a recipe for success

Effective, efficient and repeatable cleaning processes are essential in today’s modern hygienic manufacturing industries. The team at GEA has now developed a ground breaking modular cleaning solution for large vessels and particularly demanding cleaning applications. The new GEA Orbital Cleaner OC200 can be individually configured and easily adapted to the cleaning tasks at hand, ensuring optimization of the cleaning process whilst protecting valuable resources. The modular system allows interchangeability of key components – rotors, nozzle carriers and nozzles – in various standard options whilst the main cleaner assembly simply remains in place. This modularity offers flexible adjustments of impact values, cleaning diameter, dwell time and insertion size, as well as reduced consumption of cleaning media, according to the application requirements and customers’ priorities.

Powerful and flexible cleaner type

The new GEA Orbital Cleaner OC200 is the largest and most powerful cleaner in the GEA range. With nozzle sizes up to 15mm, it combines extended cleaning distances through the use of the latest nozzle and flow guide combinations, ensuring high impact performance standards. If the process parameters change, the cleaner can simply be adapted to the new requirements through the interchangeability of key components. Optimizing the cleaning performance helps to prevent product contamination and increase product safety, thereby protecting the product and brand.

Significant cost savings due to optimized cleaning

The GEA Orbital Cleaner OC200 saves time and valuable resources (chemicals, water, labor costs) thanks to the unit’s ability to be totally adjustable to the cleaning process. Once the cleaner has been installed, the process engineer is able to fine tune the “clean in place” process to obtain maximum efficiency, keeping the “total cost of ownership” and cost per clean optimized.

At the forefront when it comes to service and build quality

The superior design and build quality ensures repeatable performance, combined with extended service intervals, ensuring longer plant production. When service is required, the unit’s relatively small number of internal components, together with the availability of standard service kits through the extensive GEA network, allow a swift cost effective return to full operation.

Der Beitrag New OC200 modular orbital cleaner from GEA: efficient cleaning technology for large hygienic tanks erschien zuerst auf FRUIT PROCESSING magazine.

VOG Products uses a two-stage filtration system with BECO PROTECT CS depth filter cartridges as a pre-filter and BECO MEMBRAN PS Pure membrane filter cartridges as a final filter for the sterile filtration of apple juice. This combination not only removes microorganisms and their spores but also enables a long service life with no colloid clogging in the membrane filter cartridges.

An increasing number of consumers prefer high quality products when buying juice. NFC juice (not-from-concentrate juice) is becoming particularly popular and its market share is continuously expanding. VOG Products has benefitted from this rise in demand. The company operates state-of-the-art tank storage with a capacity of over 2.6 million gallons (10 million liters) dedicated to the storage of NFC juice.

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Der Beitrag Don’t give clogs a chance erschien zuerst auf FRUIT PROCESSING magazine.

The SteriCompact UHT, which is based on JBT’s globally successful Sterideal HX UHT system, will cater for the move towards reduced scale milk and juice production and pack sizes in developing economies, as well as specialized products in high-end markets. Already in the process of being installed with processors in Brazil, Thailand and India, the system is designed for a smaller volume production in smaller packages – of down to 80 ml – than has been common in most markets to date.

Bram Bergsma, Product Line Operations Manager for Processing Systems at Amsterdam-based JBT Food & Dairy Systems, said: “In countries like India and Brazil, there’s a trend for smaller filling capacity machines and packaging. These are countries with large populations, but where people don’t necessarily have the income to afford the larger packs. The SteriCompact UHT has been developed for these markets.”

As well as standard dairy applications, the system, which handles lower-range capacity production of 2000-4000 liters per hour, can be configured with optional modules to process Extended Shelf Life milk, juices with small fibers and soy products. The SteriCompact UHT is designed around one central skid containing all the process components including the electrical system, which results in reduced installation time and cost.

However, in addition to emerging markets in Asia and Latin America, the system has also attracted attention in Europe and the US. “We’ve received significant interest from Spain and the US for smaller capacity lines for smaller batches,” said Bergsma. “This is for products produced in small amounts where the flavour can change frequently, so having the SteriCompact UHT in place will help avoid waste.”

About Sterideal XH UHT systems
Dairy producers worldwide favor the JBT Food & Dairy Systems Sterideal HX UHT concept for its robustness, resulting product quality and ease of operation. The unique helical configuration of concentric tubes ensures effective thermal treatment combined with efficient heat recovery and optimal product handling. The tubular inflow processor is used for pasteurizing and sterilizing dairy products, juices and higher viscosity products like tomato sauces and desserts.

Der Beitrag JBT debuts SteriCompact UHT system to meet global smaller pack demand erschien zuerst auf FRUIT PROCESSING magazine.

JBT Corporation (NYSE: JBT), a leading solutions provider for food and beverage processors, has introduced a complete, combined solution for small and medium-sized juice processors who are seeking a more efficient, effective and simpler-to-clean system than typical batch bag press solutions. A combination of three pieces of equipment, JBT’s Fruit and Vegetable Processing Solution is ideal for premium juices and blends produced by smaller juice marketers.

The solution can be assembled using three JBT unit operations:
a) an FVX5 fruit and vegetable extractor, which receives the raw products and performs the initial size reduction;
b) an FTE50 Turbo Finisher, which produces a puree from the mash created with the FVX5; and,
c) an optional screw or paddle finisher to deliver juice with a medium-to-high solid content.
For a very thin product, the juice can also be sent through a decanting system.

According to Michael Mas, JBT’s Global Product Line Director for Fruit and Vegetable Processing, a number of these combined solutions have been sold over recent months with more expected to follow. “It’s aimed at super premium products, you can use it for juices, blends and drinks; we have one in the United States creating blended drinks from apples, carrots, ginger, and leafy greens,” explains Mas.

“The system is for smaller processors looking to move from batch processing,” he continues. “The typical equipment for smaller processors is a batch press where the fruit is cut up and placed in a bag which squeezes the fruit to extract the juice. You then have to open the bag and throw away the leftover mash and clean the bag, but it’s not the easiest system to clean.”

By contrast, JBT’s system offers a seamless flow, which delivers continuous flow processing instead of having to do batches, with a flexibility that allows companies to blend in fruits and vegetables during the process. “If you want to have, for example, a mix of apples, carrot and kale, you can throw them all into the same hopper and it blends on a continuous basis,” says Mas.

“Hygienic design and cleanability are also key design features. With a bag press, you have to physically clean it, wash it and maybe put it in caustic soda to make sure the bag is clean. With a CIP capable process, you can hook it up and run it through a complete cleaning process without being forced to take everything apart,” he adds.

Der Beitrag JBT launches complete solution for cold pressed juice and puree producers erschien zuerst auf FRUIT PROCESSING magazine.

In a first for the beverage industry, Crown Bevcan Europe & Middle East, a business unit of Crown Holdings is launching its CrownConnect technology in conjunction with FACT – an all-natural sparkling drink. Each can will be marked with a 2D unique scannable code, making FACT beverage cans the first ever to be produced with a unique digital identity.

To this end, Crown has partnered with tech-savvy entrepreneur Olly Bolton, to launch Almond, a blockchain platform that allows consumers to scan a unique hidden product code and rewards them by unlocking tokens that are redeemable for cash. The platform, launched in June of this year, will also unlock details of FACT Water’s story, giving unprecedented access to supply chain information and building deeper, trusting relationships with consumers that will ultimately foster brand loyalty.

Crown’s involvement in the project is very much as an enabler of the technology. As well as producing the physical beverage can for FACT Water, on which Almond will be launched, its CrownConnect technology provides the 2D codes beneath the tab of the beverage can that facilitate the engagement between consumer (via a scanning application) and brand. The platform, developed in partnership with IoT company EVRYTHNG then comes into effect, intuitively generating rewards and offers based on previous purchases and offering discounts and rewards to users based on their habits and the products they buy.

“The Internet of Things, and specifically blockchain technologies, will continue to drive the way brands interact with consumers and Almond is a very exciting step into this area for the beverage industry”, commented Matt Twiss, Marketing and Business Development Director at Crown. “From a brand’s perspective, the value lies in the ability to capture valuable data about when and where customers consume their products. CrownConnect technology has been designed specifically to facilitate this level of interaction between brand and consumer. The company is proud to be working with innovators such as Olly Bolton and EVRYTHNG to make beverage packaging more interactive and value-added than ever.”

Olly Bolton, Founder of Almond added: “The Almond app will allow users to interact with brands in a new completely way, directly reaping the rewards of their use of the app and pledging their allegiance to brands based on the way they approach transparency and their supply chain. Almond establishes a new type of relationship between brands and consumers: one that is symbiotic and mutually beneficial, giving consumers control and autonomy over the type of brands they buy, while also rewarding their loyalty.”

Almond-enabled cans of FACT Water will be available to buy in the U.K. and selected European countries from the end of June.

Der Beitrag CrownConnect^™ facilitates new industry-first „Almond“ blockchain technology for FACT Water erschien zuerst auf FRUIT PROCESSING magazine.

Nearly 70 percent of employees believe that robotics and automation offer the opportunity to qualify for higher skilled work. This is the result of a worldwide automatica survey of 7,000 employees in seven countries. The technological change calls for targeted training and further education for employees. More than 3 million industrial robots will be in use in factories around the world by 2020. This means that the operational stock will more than double within seven years (2014-2020).

According to the International Federation of Robotics, more than 3 million industrial robots will be in use in factories around the world by 2020. This means that the operational stock will more than double within seven years (2014-2020).

„IT like robotics process automation is by far the biggest contributor in transforming people’s jobs,” comments Junji Tsuda, president of the International Federation of Robotics. “Companies and governments must collaborate to ensure workers have the skills that the technological change requires.”

Singapore invests in SkillsFuture initiative

As far as training is concerned, Singapore is one of the most advanced countries with its SkillsFuture initiative. Employers in the city-state are asked to spell out the changes, industry by industry, that they expect to happen over the next three to five years, and to identify the skills they will need. Their answers are used to create “industry transformation maps” designed to guide individuals on where to head.

Since January 2016 every Singaporean above the age of 25 has been given $345 credit that can be freely used to pay for any training courses provided by 500 approved providers, including universities and MOOCs.

Der Beitrag Robots double worldwide by 2020 erschien zuerst auf FRUIT PROCESSING magazine.

The Cold Press No.10 and No.20 (CP 10 & 20) are the larger brothers of the successful Cold Press No.1. All three machines operate according to the same mild press principle. Fruit and vegetables are processed in the Cold Press without squashing too many cells and without generating a lot of unwanted heat. These two aspects guarantee a higher quality of the extracted juice compared to other press methods.

The CP1 is already deployed successfully by processors of fruit and vegetables. The introduction of the CP10 and CP20 allow processors to produce juices at a larger scale while preserving the natural nutritional value. The capacity of the CP20 is 1000 liters of juice per hour (600 liters for the CP10). Press bags are emptied automatically and the machine can be operated by one person.

Der Beitrag TOP launches large Cold Press erschien zuerst auf FRUIT PROCESSING magazine.

Similar growth is expected in the exotic fruit puree concentrate market which is predicted to reach US$274m (€227m) by 2026.
What is causing this increase and how can exotic fruit processors meet the demand without compromising quality?

Consumer demands

The worldwide increase in consumption of baby food is a significant factor in the predicted expansion of the market. Alongside this, growth in the fruit juice industry, and the increasing demand for fruit smoothies and other products, is further encouraging development in the sector.

Currently, fruit juices tend to be made from juice concentrate. However, manufacturers are starting to use puree concentrate instead. This shift provides consumers with a thicker, better-tasting, smoother drink and exotic fruits are a key ingredient within many of them.

Exotic fruits include high quantities of fibrous material, which further increases its consumer appeal from a health perspective. As ‘better-for-you’ products become more popular, the demand for fruit puree concentrate is only going to increase and so are the varied ways in which it is processed.

For example, when it comes to juice processing, most fruits are crushed and the juice is then extracted. However, as consumers look for better taste, a thicker consistency and to keep some of the important nutrients intact, processors are responding by peeling the fruits, removing the skin, seed pockets and stones to achieve a high-quality concentrate and puree.

Advanced technologies

Fruit peeling is an important part of the juice and smoothie manufacturing process. Current methods involve certain fruits – such as peaches, apples and mangos – undergoing a lye peeling process. This sees produce pass through a boiling sodium hydroxide solution which burns off the skin. This process, however, uses large volumes of water, and can lead to high levels of food waste which makes the process inherently inefficient.

Technological advances in steam peeling have created significant advantages over lye peeling. These allow for reduction in water usage, limiting the amount of produce wasted and contributing towards an altogether more sustainable process.

Today, leading equipment manufacturers have delivered innovations which can steam peel and sort a range of fruits including apples, mango, peaches, nectarines and papayas. These innovations also help processors overcome problems found in particular fruits, such as the removal of seed pockets in apples and the pits in others. By helping in the removal of these issues, processors can provide a higher quality, smoother drink to consumers.

Using steam peeling to remove the skin, and to create a smooth consistent surface around the outer surface and inner core, means that high volumes of fruits can be processed to a very high quality and with reduced waste. These high quality peeled fruits form the basis of the concentrate and puree that can be used in many applications.

In recent years, TOMRA Sorting Food has worked closely with leading fruit processing companies in Europe and Asia to evaluate their steam peeling processes for use in high volume fruit processing lines. The companies’ system enables processors to peel quickly and efficiently, so that the heat absorption of the fruit is significantly lower, in turn protecting it and making for a superior product.

Der Beitrag Preparing for growth in exotic fruit erschien zuerst auf FRUIT PROCESSING magazine.

High Pressure Processing transitioned from the lab to the production floor almost 20 years ago. Now, it is gaining greater recognition among consumer packaged goods companies for a variety of products. “In this age where consumer choice is critical, HPP is a cost-effective method for processors to maintain taste, texture and nutrition while providing the clean label consumers are looking for,” says Jeff Williams, president of Avure Technologies, and a founding member of this Council.

In today’s regulatory environment, the technology is gaining importance. “HPP allows food processors to achieve significant benefits in terms of food safety and extended shelf-life. The formation of this Council will help us take this technology to the next level,” adds Jaime Nicolas-Correa, Director Hiperbaric USA, one of the founding members of the Council.

The Council officially launches at ProFood Tech (April 4-6; McCormick Place, Chicago). Founding members will share the latest process insights and successes in a session on the ProFood Tech Innovation Stage on Wednesday, April 5 at 2:30 p.m. The group will also host a booth (Booth #937) on the show floor and will participate in the OpX Leadership Network’s Executive Council meeting.

“HPP is a critical technology in the food and beverage industry and it only makes sense to launch this Council at the most comprehensive food and beverage show in North America, ProFood Tech,” says Justin Segel, Chief Executive Officer of American Pasteurization Company, LLC, and a founding member of the Council.

Bringing together more than 6,000 processing professionals, ProFood Tech is an ideal venue for the industry to come together and share information about this technology. “We encourage show attendees to take the time to learn more about the benefits of HPP and get involved in this new Council. We look forward to an open exchange of ideas and best practices among industry professionals interested in this technology,” says Mark Duffy, CEO, Universal Pasteurization Company LLC and Universal Cold Storage LLC, another founding member of the Council.

ProFood Tech is the only event in North America focused exclusively on all food and beverage sectors, including Baking & Snack, Beverage, Frozen/Prepared Foods, Dairy and Meat/Poultry/Seafood, taking place from April 4-6, 2017 in Chicago/USA.

Der Beitrag New HPP Council Launches at ProFood Tech erschien zuerst auf FRUIT PROCESSING magazine.

Within a project of the BBVA Foundation Grants for Researchers and Cultural Creators 2015, researchers from Universidad Politécnica de Madrid (UPM) have developed an innovative optical sensor using a conventional tape since it is a low-cost and flexible material that can be easily acquired at stationery shops and it can detect variations of the optical properties of a liquid when is immersed in such liquid. The developed sensor can be used to control both the quality of beverages and environmental monitoring.

The sensor consists of a waveguide using a piece of tape where light from a LED is introduced in one of its end and the light that comes out from the other end is detected through a photodiode. The light coupling to the flexible waveguide is possible thanks to a diffractive element, using a grating with aluminum lines of nano dimensions which is added to the tape through a simple process of “tear and paste”. Both ends of the waveguide can be easily adhered to the emitter (LED) and the light detector (photodiode).

Because of the flexibility of the tape, the waveguide can bend and is partially immersed in the liquid under examination. Due to the waveguide bending, part of the propagated light is lost by radiation. This curvature loss depends on the optical properties, in particular the refractive index, of the surrounding medium, in this case the liquid in which the waveguide is introduced. Thus, it is possible to detect variations of the refractive index of the liquid by measuring with the photodiode the optical power lost during the path of light through the immersed waveguide.

The refractive index of a liquid solution is related to its both physical and chemical properties such as density and concentration. Thus, we can assess, for example, the maturation degree of the grape by measuring the refractive index of its juice or the alcoholic content of certain beverages. In this way, the developed sensor can be applied to the food sector (process control and beverage quality) and the environmental sector (water quality control).

The materials and components used to develop this sensor are common and inexpensive. Besides, the assembly of the three main components of the sensor: waveguide, LED and photodiode, is simple and there is no need of instrumentation or specialized tools, therefore the assembly can be carried out by non-qualified personnel.

Dr. Carlos Angulo Barrios, the lead researcher for this project, “these features, along with the flexibility of the tape, make this sensor very advantageous regarding other optical instruments for the detection of refractive index more complex, rigid and expensive, especially in field applications and on-site analysis of liquids in areas of difficult access”.

Carlos Angulo Barrios is a researcher at the Institute of Optoelectronics Systems and Microtechnology (ISOM) and a professor at Department of Photonics Technology and Bioengineering (TFB) of the School of Telecommunications Engineering of UPM.

Der Beitrag Flexible optical sensors to control the quality of beverages and environmental parameters erschien zuerst auf FRUIT PROCESSING magazine.

Certa^TM is latest innovation from MasoSine, the creators of Sine^® pump Technology. Its launch sets even higher pumping standards in food processing. Offering EHEDG (Type EL Class I) and 3A certification as standard, Certa is extremely easy to clean for minimal maintenance and downtime.

Furthermore, this advanced new innovation in food pump technology not only delivers high suction capability to handle viscous products, it offers significant advantages over alternative technologies. Unlike traditional pumps with rotors that cut through the fluid, Certa’s sinusoidal rotor gently carries fluid through the pump to dramatically reduce shear while cutting power consumption by up to 50 % with high viscosity fluids.

Engineers in food and beverage plants are frequently faced with pumping high viscosity products, ranging from frozen orange juice, deli salads and bakery produce, through to cheese curd and savoury pie fillings. For many years, Sine^® pumps have played an important and highly successful part in conveying foods with viscosities of up to 8 million cP. Certa^TM now completes the existing product range by offering users a fully CIP capable pump at flow rates up to 99,000 l/hr. Users can be assured that media is pumped safely and without degradation.

FDA and EC1935 compliant

Food and beverage plants the world over understand that equipment can play a key role in reducing the risk of contamination and maintaining high quality levels. With this in mind, all contact parts on the Certa^TM sine pump are FDA and EC1935 compliant.

With the high demand for cleanliness also comes the requirement for simple and fast cleaning, typically through CIP procedures. Certa^TM significantly minimises the cleaning time which results in a more efficient production procedure. As well as minimising downtime, this quick procedure also means that chemical and water use is reduced, while less wastewater requires disposal.

Der Beitrag MasoSine Certa™ the cleanest pump you will ever need erschien zuerst auf FRUIT PROCESSING magazine.

Gonzalo Chaves, CEO of Dos Pinos, said: “We are pleased be the first to bring this new package for our dairy, nectars and oatmeal brands in the region. Consumers are looking for new experiences, novelty and fun in everyday products, and we are glad to be able to respond to their needs quickly by making this innovative switch.”

With additional leaf shaped panels that can be used to highlight messages and increase design possibilities, the new package offers better shelf appeal for the product while maintaining the efficiency of the original Tetra Brik Aseptic carton. Meanwhile, its centralised straw hole makes it easier to hold and control when drinking. The package has already been launched by Tetra Pak customers in Japan, Saudi Arabia and Russia.

Dos Pinos and Tetra Pak are not only committed to the consumer, but also to the environment, because the containers are recyclable and are made of paper from certified renewable sources. “For several years, Dos Pinos and Tetra Pak have been working hand in hand to promote recycling in Costa Rica”, states Gonzalo Chaves.

Tetra Pak is helping customers across all markets to upgrade their lines with the ReFit your lines, ReShape your future programme. The shift to Tetra Brik^® Aseptic 200 Slim Leaf at Dos Pinos was completed within eight days, offering the customer faster time to market and much lower investment costs compared to setting up a new packaging line.

Der Beitrag Dos Pinos first in Americas to use Tetra Brik^® Aseptic Slim Leaf erschien zuerst auf FRUIT PROCESSING magazine.

This revolutionary AI-driven monitoring system could lead to greater production capacity and therefore cheaper food prices for consumers.

Food and drink production is the largest manufacturing sector in Britain and the highest industrial user of water at approximately 430 million litres a day.

As current technologies cannot accurately determine exactly how dirty food and drink processing equipment is inside, cleaning can last up to five hours a day – to minimise food safety risks.

Cleaning accounts for 30 per cent of energy and water use and leads to excessive productivity down time and over-use of chemicals, at huge cost to manufacturers and the environment.

Industry collaboration

This research project, led by Martec of Whitwell Ltd, in collaboration with the University of Nottingham and Loughborough University, has secured Innovate UK funding to ensure the UK food industry substantially cut cleaning times and remains a global leader.

Dr Nik Watson, assistant professor and chemical engineer specialising in food measurement systems is leading the University of Nottingham team.

Dr Watson explains, “To prevent product contamination, many food and drink manufacturers use a non-invasive, Clean-in-Place (CIP) system to wash inside food processing equipment without disassembling it. As CIP has to operate ‘blind’, it is designed for the worst case scenario. In daily use this often results in the over-cleaning of production lines.”

To overcome this issue, the research team will design and build a lab-scale experimental rig.

This facility will reproduce common industrial cleaning problems in a typical food-processing plant, and test conditions using various foods.

Ultrasonic and optical sensors

They will also assess the potential for an artificial intelligence inspection system to measure precisely how much food residue and microbial debris is left inside the rig.

Researchers will test a combination of ultrasonic sensing and optical fluorescence imaging technologies in comparison with existing detection methods for the best results.

Dr Watson is working alongside Dr Elliot Woolley from Loughborough University. The two University partners have scientific expertise and industrial application experience in ultrasonic and optical sensing technologies respectively.

The team is led by Derbyshire-based industrial partner, Martec, which specialises in the design, installation and use of CIP and hygienic technologies in food and pharmaceutical manufacturing.

Year-long study

The year-long feasibility study will go on to develop bespoke software to process the sensor data results and generate algorithms for an AI-based monitoring system. This self-predicting system will be able to autonomously optimise the cleaning process in plant equipment in real-time.

This use of AI cognitive decision-making for a novel Self-Optimising-Clean-In-Place (SOCIP) system will be world-first. “Due to the technical complexity of sensor integration such a solution does not yet exist. The aim of the SOCIP project is to overcome these technical barriers and reduce cleaning time and resource use by approximately 20-40 per cent,” said Dr Watson.

Retrofitting CIP systems

This technology could one day be retrofitted on to existing CIP systems or incorporated into new installations, increasing its market potential. Of almost 9,000 UK manufacturers identified by the Food and Drink Federation, 1,000 plants currently use some type of clean-in-place.

Retrofitting those sites alone gives rise to a £50m market opportunity. Equally, major global food manufacturers could potentially replicate the SOCIP system worldwide offering further expansion opportunities.

“The self-optimising approach is a transformative technology in line with industry trends to greater automation and control of manufacturing processes.  The major productivity, cost and quality control benefits will become widely adopted since the technology is equally suitable for both new installations and upgrades of existing facilities,” explains Ian Sterritt, co-owner and Director of Martec.

Major cost-cutting system

Once operational, SOCIP requires no expertise and uses off-the-shelf electronic components making it attractive to smaller users and significantly increasing the market for the technology.

SOCIP would be a major cost-cutting technology for the food and drink industry with spin-out applications in other sectors such as pharmaceutical, FMCG and cosmetics.

For a medium-sized dairy, cleaning typically costs £1m a year with loss of production time responsible for at least half of that cost. Using SOCIP on a dairy of this size is estimated to reduce annual water usage by 270,000 litres and energy consumption by 2,400 megawatt-hour, leading to net savings of £300,000 a year.

Der Beitrag Artificially-intelligent cleaning system could save food manufacturers £100m a year erschien zuerst auf FRUIT PROCESSING magazine.

• Efficient fill and seal equipment for pre-made containers reduces downtime
• Eco-friendly wrap-around billboard effect with minimal material use
• Extensive service network in North America for customer convenience

At PACK EXPO International 2016, Bosch Packaging Technology will debut its integrated system solution for liquid, viscous and pumpable foods. The result of the close cooperation between the latest member of the Bosch family in North America – Osgood, the manufacturer of fill and seal machinery for pre-formed containers, and Kliklok-Woodman, the supplier of vertical form, fill and seal (VFFS) machines and secondary packaging equipment – is a complete system solution to address the growing market demand for containers in wrap-around cartons. At the show, Bosch will run live demonstrations of a solution, packing two yogurt cups in a cost-efficient wrap-around carton.

“One of the key benefits of being a part of the Bosch Group, is the ability to mix and match primary and secondary packaging offerings to create truly unique solutions, which answer specific market and consumer needs,” said Janet Darnley, director of marketing and product manager secondary packaging at Bosch Packaging Technology (Kliklok-Woodman).

„The liquid food system we are presenting at PACK EXPO International this year is testimony to such cooperation, offering our customers’ trouble-free integration straight into their existing production setups.“

“It is all about customer convenience and satisfaction,” added Jonathan Viens, manager of North American sales and marketing, Bosch Packaging Technology (Osgood Industries). “In addition to the streamlined, easy-to-operate and hygienic system solution, our customers now benefit from Bosch’s extensive service network in North America.”

Hygienic and accurate container filling
The system’s first element is the Osgood S-series fill and seal machine, recognized for its hygienic design with fewer areas that might trap food residues and thus complicate the cleaning process. The machine is 3-A Sanitary Standards (3-A SSI) compliant, meaning that the product is hygienically handled throughout the filling and packaging process, safeguarding both product and brand. The innovative O ring-free pistons further decrease cleaning-in-place (CIP) time and eliminate the risk of product recalls, normally caused by O-rings falling into the product during filling.

Osgood’s tank-style pump and smooth movement allows for equal product distribution on each of the lanes with negligible variations between cups, ensuring accurate filling, even at speeds of up to 1,000 containers per minute. As a result, liquid food manufacturers can minimize material waste and ensure consistent filling levels of their product. Furthermore, the S-series employs a servo-driven indexing filler, adjusted depending on the viscosity of the product to control splashing, foam and froth.

Sustainable and economical wrap-around cartons
The new Certiwrap Elite wrap-around cartoner from Kliklok-Woodman offers an economical secondary packaging solution that uses less paperboard material, without compromising on shelf appeal. The Certiwarp Elite is ideal for liquid and viscous foods in cups, or other rigid containers, which are arranged singularly or in multiples — even stacked — in a cost-effective carton at speeds of up to 400 cartons per minute depending on pitch.

The Certiwrap Elite’s hygienic design combines an all-stainless steel frame, easy accessibility, high visibility and sanitary construction for simplified cleaning, to ultimately reduce downtime. Total walk-in access for maintenance through the solution’s safety doors further enhances ease of operation and increases uptime. The machine’s insight color touch screen HMI, enables automatic programming, the elimination of operator errors and ensures consistent performance – regardless of the shift or operator skills.

Coupled with the Osgood S-series fill and seal machine, the Certiwrap Elite wrap-around cartoner offers North American liquid food producers a complete system solution specifically developed for this market segment with hygiene, ease of use and an appealing pack style at its core.

To learn more about all of our solutions and attend live demonstrations, visit Bosch at PACK EXPO International in Chicago, Illinois, from November 6 to 9, 2016, South Hall, booth S-3514.

Der Beitrag Bosch Launches Integrated System Solution For Liquid And Viscous Food erschien zuerst auf FRUIT PROCESSING magazine.

BM2 is the first machine in the world to have the capability to produce dispersion barrier coatings directly on the machine, producing barrier boards that can be recycled with normal paper waste due to having zero plastic content.

“The interest in our new sustainable products has been massive. The new machine offers a wide range of interesting possibilities for converters, brand owners and designers alike. Another of the machine’s unique features is the ability to produce board with a silk matte surface, providing brand owners the possibility to make their product really stand out,” says Markku Hämäläinen, CEO of Kotkamills.

The Consumer Boards business will serve two main market areas. The first is the market for the production of packaging for food, confectionery, pharmaceuticals and cosmetics. The second is the market for food service boards for disposable cups and plates. All products are based on Nordic fresh forest fibres and come with the unique possibility of the addition of on-machine dispersion coated barriers to replace the non-renewable plastics traditionally used.

The new machine will provide an increase to the environmental performance of the site by significantly decreasing the consumption of electricity and water compared to the former paper production process. The consumption of water per tonne of CTMP will be almost halved compared to earlier.


Kotkamills’ Consumer Board machine BM2 in short

• Production capacity 400,000 t/a
• Primary products: high-quality Nordic folding boxboard and recyclable barrier board for the packaging industry and food service sector
• Total investment 170 MEUR
• More than 5 MEUR has been invested in the effluent treatment plant, improving the cleanliness of the waste water
• Main machinery suppliers: Bellmer Vaahto Paper Machinery Oy (from the wet end to drying section of the machine) and Valmet (online coating section, reeler, winder and CTMP plant)

For further information please visit www.kotkamills.com

Der Beitrag Kotkamills’ New Consumer Board Machine Now In Production erschien zuerst auf FRUIT PROCESSING magazine.

So as to market their sensitive products like top-quality fruit juices, smoothies and fruit squashes in PET bottles instead of in soft-packages as previously, Jus de Fruits d’Alsace in Sarre-Union has now invested in a Contiform AseptBloc from Krones rated at 30,000 bottles an hour.

The new aseptic filling line at Jus de Fruits d’Alsace, a subsidiary of LSDH (Laiterie Saint-Denis-de-l'Hôtel), includes an aseptic blow-moulder, which is part of a blow-moulder/filler block. After preform decontamination using gaseous H₂O₂, the block produces the containers in the aseptic blow-moulder and fills them in aseptic mode. This means that both the containers and the product are processed in aseptic mode throughout.

Besides the top-notch microbiological safety levels it provides, the Contiform AseptBloc also scores highly in terms of cost-efficiency: it dispenses with a sterile-water UHT and a hygiene centre, and does not consume any water in production mode, thus enabling Jus de Fruits d’Alsace to save on water, chemicals and energy.

Der Beitrag Aseptic Line For Jus de Fruits d’Alsace erschien zuerst auf FRUIT PROCESSING magazine.

Two models – the choice depends on the application
Both models are streamlined for the daily lab routine, easy to use in a Plug and Play fashion and available at an accommodating price. The choice of rheometer depends on the application: MCR 72 is equipped with a ball-bearing motor which means it is very robust in use and no compressed air is required. It is designed to investigate the deformation and flow behavior of a sample. MCR 92 has an air-bearing motor for highly accurate for sensitive samples. This rheometer is recommended for observing a sample’s structure. Both rheometers enable measurements in both rotational and oscillatory mode and are available with a range of accessories to suit the application. As temperature has the biggest influence on rheological measurements there are different kinds of temperature devices on offer. Additionally there are several measuring systems available which suit different consistencies of sample.

Unmatched reproducibility and easy handling
The automatic motor-driven elevation mechanism of the measuring head and the SafeGap feature ensure that the setting of the measuring gap is always identical for every measurement and 100 % reproducible every time. The literal highlight of these two rheometer models is clearly TruRay, the lighting of the measuring surface that can be gradually regulated for a clear view of the sample. When changing between measuring systems, QuickConnect allows one-hand connection of the measuring systems and ensures fast, convenient system changes without the use of a screwing mechanism. After this, ToolmasterTM takes over by automatically recognizing the mounted tool and temperature units.

Der Beitrag The Anton Paar Rheometer Series Is Expanding erschien zuerst auf FRUIT PROCESSING magazine.

In its role as general contractor, the company Škoda Praha Invest was responsible for implementing the turnkey power plant unit and the steam boiler system. The stringent safety requirements and tight time schedule demanded a high degree of flexibility and experience from all those involved in the project. Vilém Šarkády from Škoda Praha Invest is very satisfied with the progress of the project: "In total there were four boiler manufacturers in the final selection. The crucial reasons for choosing Bosch were the product quality and brand as well as the reliability."

After customer-specific manufacturing, the large boilers and their associated components were delivered by low-loader and ship from the industrial boiler factory in Gunzenhausen/Germany to the Czech Republic. The boiler house at the power plant comprises a complete boiler system, including feed water deaeration system and control technology. The boilers are equipped with superheater modules. They produce superheated steam instead of saturated steam. The higher steam temperatures prevent energy losses in the pipe network.

The integrated economizers for using waste heat and the eight natural gas burners in total, had already been installed at the Gunzenhausen factory. The total combustion heat output is more than 136 megawatts – this is equivalent to the heat load of approximately 15000 detached houses. On this kind of scale, there is a need for a high level of energy efficiency. The burners can be operated particularly economically thanks to the installed speed controls. They reduce the power consumption during partial-load operation by up to 75 percent and also reduce the noise level to a minimum.

Fast availability of the steam boilers is essential for operation of the power plant. Each of the four boilers is equipped with a heat maintenance device. The backup boilers can therefore provide additional steam generation within a very short period of time. The integrated sequence control is implemented by means of a network pressure system. As soon as the primary boiler can no longer generate the required steam pressure, the backup boilers switch in automatically. The higher-level control technology with its industrial Ethernet connection enables information flow between Bosch's control system and the control centre of the power plant. All operating messages and current process data are transmitted directly to the operators at the power plant, thus they can control the system remotely at any time.

In summary, the power plant is equipped with a consistently reliable and energy-efficient steam boiler system. Thanks to the comprehensive automation equipment, a high level of supply reliability as well as operation without continuous supervision (72 h) are guaranteed. The successful project implementation was rounded off with the commissioning of the steam boiler system on schedule.

Der Beitrag Bosch Boilers At Ledvice Power Plant 167 Tons Of Superheated Steam Per Hour erschien zuerst auf FRUIT PROCESSING magazine.

“The new company name pays homage to Lord Kelvin, a pioneer of thermodynamics. The name Kelvion is new, but we continue as global experts in heat exchange with plate heat exchangers, finned-tube heat exchangers, shell-and-tube heat exchangers, modular cooling towers and refrigeration heat exchangers”, said Michael Andersen, Interim CEO of Kelvion and continues: ”We are connecting the best of two worlds: in Kelvion, a long tradition and the solid expertise of our employees meets the flexibility of a medium-sized company. As a premium brand in heat exchangers, Kelvion addresses a customer group that demands reliability. Now, as before, we bring the best of thermal engineering technology to the market. We continue to provide the products that customers from a varied range of industrial sectors all over the world, have learned to trust over the decades.”

Der Beitrag GEA Heat Exchangers Becomes Kelvion erschien zuerst auf FRUIT PROCESSING magazine.

Menu innovations, especially in the beverage category, are driving more customer traffic to coffee chains and quick service restaurants every day. Menu offerings featuring fresh, better-for-you and artisanal beverages are on trend, especially smoothies, fruit infused teas and specialty coffees. The different flavours and versatile preparations available increase customer interest and enhance the dining experience. Especially in the USA, smoothies are becoming a mainstay on most menus and go beyond traditional flavours of mango or strawberry. Chains now offer more exotic fruits such as acai or pomegranate smoothies. In the USA, smoothie drinks alone chalked up sales of 2.5 billion USD in 2012 – an 8 % increase.

“The new SMART DISPENSER is a durable and reusable dispensing unit created by Server. It has been designed for food products that are available and sold in our aseptic carton pack combiblocMaxi, Trisha Prodoehl, Business Development Manager for Foodservice at SIG Combibloc North America, exclaims.  The SMART DISPENSER is very easy to use and allows precise dispensing of products such as flavoured syrups or base mixes for smoothies and cocktails with every stroke. The use of the dispenser makes it easier and cost effective for restaurants to innovate their menus by offering new beverage creations.

The dispenser consists of a lidded box into which the carton pack is placed inside. Then the pump is inserted directly through the overcoated hole, opening the package. With a simple pump action, the product is dispensed in precise amounts, with no mess. The product is safely and hygienically protected – there is no need to transfer the product into another container. The dispenser yields up to 98 % product evacuation to minimize waste.

Der Beitrag SMART DISPENSER – The Clever Dispensing Unit For Food Products erschien zuerst auf FRUIT PROCESSING magazine.