JBT-Avure enhances efficiency, versatility of high-pressure pasteurization with launch of FlexiBulk

US – JBT-Avure, formally known as JBT Corporation, has unveiled a new bulk high-pressure pasteurization (HPP) technology aimed at enhancing the efficiency of the pasteurization process.  

Known as FlexiBulk, the new technology boasts fill speeds of up to 55 gallons per minute. The machine HPPs both individually packaged products, and food and beverage bulk products, simultaneously. 

With FlexiBulk, filling and unfilling is done outside the HPP press, resulting in the FlexiBulk being able to fill bags, in baskets, while other bags are being pressed and unfilled.  

The new technology also has an added advantage in that it has the capacity to process cans, reusable bags, glass bottles, and cartons.  

Ryan Pereira, president of JBT-Avure, said: “The FlexiBulk is a game-changer for the food processing industry, hands down.  

“Not only does the FlexiBulk process both in-package and bulk food and beverage products simultaneously, but it’s also the fastest and the most efficient bulk HPP machine in the world.” 

He further noted that with JBT-Azure’s new technology, HPP can be more sustainable as it has the capacity for multiple eco-friendly container options, such as cans and glass, which are normally not available to HPP.  

Adoption of these materials reduces plastic waste in the environment, and the HPP reusable bags can be recycled.  

“The FlexiBulk delivers the maximum HPP flexibility—the ability to run bulk and in-package products in the same cycle. This has never been done before,” Pereira added. 

JBT-Avure’s recent innovation is timely as consumers increasingly prefer foods for their healthfulness and safety.  

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The company notes that by processing foods at extremely high water pressure (up to 6,000 bar / 87,000 psi – more than the deepest ocean), Avure HPP machines neutralize listeria, salmonella, E. coli, and other deadly bacteria. 

Unlike thermal, chemical and other high-heat treatments, HPP runs cold. It, therefore, does not alter food taste, texture or quality, or require loads of chemicals to stay “fresh.”  

Even better, it can reportedly extend shelf life up to two or three times longer than traditional preservation methods. 

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