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Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing quality control & processing: full QC, inventory, bottling, QMS, and sales & shipping management for fruit juicers and processors.

Fruit juice manufacturing quality control & processing

Fruit juice manufacturing quality control & processing from farmsoft:

Fruit juice manufacturing quality control
Fruit juice manufacturing quality control

Manage the entire fruit juice manufacturing, vegetable juice manufacturing, and juice pressing process with farmsoft food manufacturing & quality control solutions. Ensure maximum food safety during the juice manufacturing process for all types of fresh, frozen, and juice processing enterprises.

Easy to use quality control systems ensure maximum quality and minimum waste during the press, squeeze, and pulping processes. Project the required fruit & vegetables for selected orders and rapidly schedule batches for manufacturing of the juice partial and finished products.

Control quality of incoming fruit & vegetables to minimize the cost of raw materials (and negotiate better prices with suppliers) and maximize finished juice quality.

Specify the raw materials required for each juice based finished product so farmsoft can project the required materials and instruct inventory managers to bring inventory to the correct processing location.

Florida Department of Citrus

FDOC efforts successful regarding orange juice sales

According to the Florida Department of Citrus (FDOC), sales of 100 percent orange juice continue to show promising results. In the 4-week period ending Aug. 1, average year-over-year sales of total orange juice increased 21 percent with 32.64 million equivalent gallons sold, per the latest Nielsen retail sales report. Sales of not-from-concentrate (NFC) orange juice increased 27 percent for the period.

According to an article on citrusindustry.net, total orange juice sales for the season beginning October 2019 are up by 12 percent as well. The increase in volume movement season-to-date is roughly equivalent to about 7 million grower boxes. The increase in NFC volume sold at retail captured by Nielsen is roughly equivalent to 4.3 million grower boxes.

Click here to view the report.

Granini forced to withdraw advertising campaign for its orange juice

On June 24, 2020, the Civil Chamber of the Supreme Court rejected the appeal that Eckes Granini Ibérica S.A. filed against the ruling from the Provincial Court of Barcelona dated October 2, 2017, which declared a Granini advertising campaign to be misleading. The German multinational "was advertising an orange nectar giving the consumer the idea that it was fresh orange juice," as denounced by J. García Carrión, S.A.

The court ruling of the Barcelona Court sentenced Granini to cease broadcasting the ad, as well as to release a statement on three national television channels in which the firm would openly acknowledge the misleading information, clarifying that the product advertised was a nectar and not orange juice.

The decision of the Supreme Court, which stands behind the ruling of the Provincial Court of Barcelona, puts an end to the judicial process.

Source: latribunadeciudadreal.es

Lome Super Fruit orange juice line makes its debut

As mentioned in our previous article (see FreshPlaza of 10/09/2019), the agri-food plant Masseria Fruttirossi from Apulia, renowned for its 100% pomegranate juices under the brand 'Lome Super Fruit', has recently started producing and packaging new cold-pressed local orange juices. These are treated with HPP (High Pressure Processing), a method that uses high hydrostatic pressures, in order to preserve all the organoleptic and sensory characteristics of the juice for up to 90 days.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing quality control & processing

Dario De Lisi, sales manager of the company, explained: "Bearing in mind the company's mission, which has always been focused on identifying new product lines, we could not have excluded Apulian citrus fruits, in particular oranges and clementines from the province of Taranto, whose production area is one of the most representative of our territory. This is how we started making the new orange juice Lome Super Fruit, made only from the purest orange juice, with no added sugar or preservatives".

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

Dario De Lisi, sales manager of Masseria Fruttirossi.

"It represents an important opportunity for local citrus growers who can donate all those fruits that are not aesthetically suitable for the fresh produce market, but that comply with our high quality standards. In addition to our pomegranate juice, we will also be offering the new Lome Super Fruit orange juice, which is a genuine extract that provides real health benefits. We will also shortly be launching a range of new juice mixes to meet the needs of consumers who are increasingly mindful of their well-being and that of their loved ones.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

"With oranges being supplied to Masseria Fruttirossi, whose plant has enormous cold rooms with controlled atmosphere that preserves the fruits for months, new business opportunities may arise, substituting for the traditional channels. As soon as the testing phase has been completed, the marketing of Lome Super Fruit orange juice will also be available in large-scale retail outlets - Conad Group and MegaMark Group (Dok, Famila, A&O and Superfamila), where Lome Super Fruit pomegranate juices are already successfully present".

Ukraine increases exports of apple juice concentrate

Ukraine has significantly increased the export of apple juice concentrate, according to the project "APK-Inform: Vegetables and Fruits," referring to official statistics. In the period of July to October this season, Ukraine realised sales on the foreign market of almost 30,000 tons of apple juice concentrate, which is 1.7 times more than in the same period last year. For comparison, in the first 4 months of the 2014/15 season, the shipments of concentrate to the foreign market amounted to 18,000 tons. The main consumers, as of last year, are European Union countries, in particular Poland and Austria. Experts put such a sharp increase in exports down to many European countries moving production to Ukraine this season, in order to reduce production costs.

Currently, experts from the project "APK-Inform: Vegetables and Fruits" are working on the study, "Apples of Ukraine, Russia and Kazakhstan - 2015: state and prospects of growing, storing, handling, processing and marketing," which will address the main points of the global market of apple juice concentrate.

Source: fruit-inform.com

Conserve Italia devotes 800 hectares for the production of fruit juices

Italy: the supply chain behind the most famous juice brands

Conserve Italia is the most important Italian processing industry with the brands Valfrutta, Yoga, Derby Blue and Jolly Colombiani – the company’s holds 40% of market share within the Horeca. Although everyone knows these famous brands, few are aware of the supply chain behind every single bottle of juice.

Cleaning the pear at the Barbiano implant

Francesco Bassi is the manager of the planting in Barbiano, “Everything starts with a high-quality in the fields. Our fruits are processed only if they meet two requirements: they are ripe and healthy. Fruit orchards are indeed located 60 km away from the implant. In this way, only a short time passes between the harvesting and the processing”.

The produce is pasteurised or sterilised

These are the numbers of Conserve Italia: 150 million litres of juice produced per year, 45.000 tons of fresh fruits, 413 million pieces between glass bottles, pets and bricks of different dimensions.

Overview of the bottling phase

An interesting aspect that involves the producers is represented by the supply chain projects. Almost 800 fruit orchard hectares (provided by the farmers from the Apo Conerpo group) are devoted to the production of fruits destined to the processing industry. The fruits are peaches, pears, apples and apricots. Bassi clarifies, “We must have aromatic varieties with a high Brix degree in order to achieve the best quality for our juices and nectars. The size or the shape is not important as all the harvest is destined to the processing industry. That is why we promoted old varieties – which are considered not suitable for fresh marketing but have a high sensorial standard – such as Redhaven, Glohaven, Maria Marta and Suncrest”.

Francesco Bassi, manager of the implant in Barbiano

The producers involved in this can count on a minimum guaranteed price that allows them to have a safe and sure revenue. We work with contracts lasting for many years – they last indeed for the whole life of a given fruit orchard.

An increasing offer of organic products

Given the success of the projects regarding yellow and clingstone peaches, recently the company focused on other three varieties: Williams pears, cream apricots and cream nectarines.

Daniele Piva is responsible for the Servizio Agricolo Frutta di Conserve Italia, “Three years ago, we realized the Williams pear implants and last year the first shipments arrived. In all of this are involved: 115 hectares, 54 farming companies and 7 cooperatives. Our goal is to reach the 4.500 tons within the next 5 years. With regard to the cream apricots, the hectares are 140, the farming companies 79 and the cooperatives 8. Our goal here is 4.000 tons. Finally, the cream nectarines were planted two years ago. This year, we will get the first production. For this, the numbers are 33 farming companies, 4 cooperatives, for a total of 55 hectares”.

New packaging for the 200ml juice

Another supply chain project is the organic farming of Williams pears, yellow peaches and Golden apples. We devoted 100 hectares to this project and the first productions should arrive within three years. Needless to say, all the crops are managed by technicians and farmers. In this way, the whole supply chain is constantly monitored, step by step.

Automatic transportation. Check out the video!

Bassi adds, “We have 400 different types of references. At our plant in Barbiano, we work 24 hours, 5 days per week for a total of 240 contract and permanent labourers. The total number of vegetable processing plants – tomato included – is 9”.

"A carrot is there to sustain life" - Vito Rugani, Greenway Farms"

World first in carrot juice extraction by Rugani Carrots in South Africa

When Vito Rugani, managing director of Greenway Farms along with partner Vincent Sequeira, could take a step back from the day-to-day running of their large-scale carrot production, as a generation of younger management had come in, he devoted a year to researching an idea he had for their second grade carrots. “In 2011 I started looking at academic papers. I wanted to get a process that’s at least 20 years ahead,” he says, and he found it in the work of a professor from the University of l’Aquila in central Italy who had designed an extraction process through which as much as 50% of a carrot can be converted to clear juice, primarily by rupturing the cell walls.


Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing


The juice extraction plant


Nowhere in the world had this design yet be converted to praxis, but Vito Rugani project-managed the whole process of designing a juice facility based on the extraction process, fabricating the parts in Italy and finally a year of setting it up on their farm outside Tarlton, close to Johannesburg, by Italian technicians. “I like working with Italians, there is a meeting of minds, and I understand the language,” explains Rugani, whose great uncle came to South Africa in 1889 to join the diamond rush.


The juice facility is powered by a biogas plant, running on the pulp from the process.


His knowledge of food science – he had originally considered studying food science instead of agriculture – has equipped him well for vegetable juices which are much more prone to infection by bacteria, fungi and yeasts than fruit juice, due to its alkalinity. Vegetable juice cannot be manufactured in a fruit juice facility. For this reason his facility contains the largest steriliser in Africa and every twenty minutes a sample is taken to be grown on in petri dishes in order to see whether any pathogens have hitched a ride. None are tolerated, but to be more safe, all packaged juice is kept in quarantine for a month before released commercially; all the while batches are kept at temperatures of up to 45°C to accelerate the process of possible pathogen multiplication, thereby getting a snapshot of the product a year ahead.


Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing


The carrot packhouse


One of the priciest components of his facility was the CIP (cleaning in position) section at around two million euros.


Rugani’s carrot juice is furthermore pasteurised, which is sometimes greeted with disapproval by health-conscious customers. Rugani refers to carotenoids as bullet-proof, not surprising considering their role in photosynthesis: these pigments absorb high energy, blue light to protect chlorophyll from light damage during the photosynthesis process. Beta-carotene is only affected by heat above 190°C and it’s oil-soluble; therefore the amount of beta-carotene is not adversely affected by the sterilisation and pasteurisation process.


Quite the contrary: an accidental discovery in a UK laboratory has led to the conclusion that the pasteurisation process in fact aids the trans-cis-isomerisation of beta-carotene, making more of the cis isomere of beta carotene, which is usually only present in amounts of 2 to 3% in the carrot, bio-available. Through the extraction process, followed by pasteurisation, Rugani’s carrot juice have exceptionally high levels of beta-carotene in its most useful form.


Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing


Wesley Browne, marketing manager of Greenway Farms, with Vito Rugani


The ‘golden hour’ of the carrot

Apart from the unique process, the principle of the life force of a carrot is strictly adhered to at Greenway Farm. “There’s a lot more in a carrot than in an apple. A carrot is there to sustain life. As soon as you pull up a carrot from the ground it pulls out all the stops to stay alive and it begins the radical process of using its resources to stay alive,” Vito Rugani explains, noting that a carrot’s resources are depleted after about four days, at which point it can no longer regrow. “The whole idea of the life force is to capture it before it’s used up. We innovated the idea in South Africa when we started hydrocooling carrots, seventeen years ago. It becomes part of the institutional memory of the organisation that when they’ve been harvested, you have to get them to the packhouse as soon as possible. The carrots are juiced about four hours after they’re harvested.”


For an enterprise of Greenway Farms’ size, this takes some planning, given that their production of Nantes type carrots is spread over three farms (together annually totalling 800ha, on 2,500ha of irrigation ground on a three year rotation basis) for year-round supply. This time of the year, early summer, carrots are still grown on their farm in the Waterberg region of Limpopo Province. Volumes from Gauteng will start in November and run until February, at which point it moves south to the Free State, to Christiana, well-known potato country for its sandy soil. From July, mid-winter, carrots will again be grown up north. All of these farms are situated close to highways, for the very reason that Greenway Farms hydrocool at their Tarlton farm and all carrots need to get there before the ‘golden hour’, as they put it, expires.


“Carrot juice has tremendous nutraceutical value,” Rugani says. “How come you don’t see carrot juice all over the show? It’s extremely difficult to make because it’s an alkaline product and therefore attractive to a wide spectrum of bacteria and fungi. Also, the barriers to entry are extremely high. A juice factory’s a big investment but a farm’s an even bigger investment. The theory of the extraction process was there but nobody with the means of production had ever said: let’s do this.”


He believes his carrot juice is the only longlife Tetrapak carrot juice with a year’s shelf life, in the world. It’s doing well in Namibia and there are plans to open a distribution centre in Zambia. As for distribution further afield, Vito Rugani has been exhibiting the product at expos around the world, going to the Anuga trade fair in Germany next month. They seem to be getting some traction in the Middle East and Southeast Asia, he says, also noting that there is negative bias towards products from Africa in the USA, for instance. Locally a new deal with Nature’s Choice, prominent health food brand, will get it into more stores, while the juice is displayed with its ZZ2 tomato juice stable partner at Food Lover’s Market stores. Then there are individually managed Spar and Pick n Pay stores throughout the country where owners have taken an interest. In the Cape the juice is distributed by Henties Juices.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

Fruit juice manufacturing squeezing quality control & processing


A stable of juices

“Our process starts with fresh product. We do business with farmers directly,” Rugani points out. He has always felt that one needs a stable of juices, and when pineapple farmers from KwaZulu-Natal contacted him because the bottom had fallen out of the pineapple juice industry in South Africa and they were throwing away “tonnes and tonnes” of pineapples, it was decided to add pineapple juice to their portfolio.


Instead of skinning the Queen pineapples with their high flesh:skin ratio, Rugani decided to chuck the pineapples whole into the extractor and out came a 50% yield, its vitamin C content measurably enriched by the inclusion of the skins. They’ve experimented with beetroot (grown by themselves) as well as ginger, and over the next few weeks they will be launching, first, a pineapple-carrot juice, followed by a beetroot juice, as well as a carrot and ginger combination, Vito Rugani’s personal favourite. A 100% pineapple juice will follow.


Rugani’s old university friend and fellow agriculture graduate, Tommie van Zyl, is MD of ZZ2 where before, oversized tomatoes or those too ripe for the commercial market would largely go to waste. Now, they go from six of ZZ2’s tomato farms in Limpopo to Tarlton where they are made into tomato juice – a juice not based on tomato concentrate as most other tomato juices.


Marketing of the tomato juice, which appears under its own ZZ2 brand, and the Rugani juices is a combined effort, both taking it to their established clients and taking the other with. The tomato juice was launched at the recent PMA Fresh Connections conference in Cape Town.


Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing


Clive Garrett of ZZ2 with their new tomato juice


Marketing carrot juice is not easy. Vito Rugani has seen that people are intimidated by vegetable juices. “Carrot juice isn’t something people will say oh, it’s lovely. They’ll drink it because it’s healthy and it changes their lives. But when you have loyalty, you have loyalty in a league unheard of because it’s the only one.”

Better Juice developed a technology that reduces the sugar in orange juice by up to 80%

FoodTech's startup Better Juice Ltd. has decided to implement its sugar reduction technology on a large scale with the installation of a semi-industrial pilot plant, which will be available for future testing at the facilities of global partners.

Better Juice developed an enzyme 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 business expansion timeline. It is capable of reducing up to 80% of the simple sugar in the orange juice at a speed of up to 50 liters/hour.

Better Juice's GMO-free technology focuses on the orange juice's specific sugar composition to naturally create a low-calorie, low-sugar product that is delicately sweet. This is accomplished without using sweeteners or other additives to replace the sugars in the juice.

"We have signed collaboration agreements with several global juice producers so far," stated Eran Blachinsky, Ph.D., founder, and CEO of Better Juice. “Our goal is to reach full industrial scale and supply to the market within one year. You will soon be able to see natural juice drinks with more favorable Nutri-Scores.” Nutri-Score is a new European food label system that associates the nutritional value of products with a letter and a color code.

"Juice and beverage manufacturers are becoming increasingly aware of the need to reduce sugar levels in their products before the new labeling initiative kicks in," stated Blachinsky. "This will be easy to accomplish by using Better Juice technology."

"The expansion pilot plant is designed so that it can be smoothly incorporated into the standard procedures implemented by the juice industry," said Gali Yarom, partner, chief operating officer, and vice president of business development at Better Juice.

"The new Better Juice technology process is profitable thanks to its ability to maintain the continuous flow stage," Yarom added. "This is a key factor for beverage manufacturers looking to affordably reduce sugars naturally while keeping juice quality and label attributes clean, a real game-changer for the juice industry," he said.

Source: foodnewslatam.com


"Dragon fruit juice will officially enter the Chinese market in July"

"This is the time when seasonal fruits enter the market and consumers have a great variety to choose from, but Hainan dragon fruit is still doing quite well overall. The price is quite reasonable." This is according to Michael Gao of Hainan 18 Degrees Northern Latitude Fruit Co., Ltd.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

Yang Lan tastes "18 Degrees Northern Latitude" dragon fruit

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

"18 Degrees Northern Latitude" dragon fruit juice

"We sell more than fresh fruit. In July we officially launch dragon fruit juice under our own brand '18 Degrees Northern Latitude". There are several reasons why we decided to produce and promote dragon fruit juice: first, it is a way for us to use fresh dragon fruit with slightly flawed appearance and improve their commercial value. Second, this allows us to let the dragon fruit ripen to a greater degree. Third, this format is more convenient for consumers who wish to enjoy dragon fruit wherever they are. This strengthens the convenience of dragon fruit products. Furthermore, we can provide dragon fruit juice throughout the year and thus easily satisfy market demand."

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

Fruit juice bottling factory

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

"18 Degrees Northern Latitude" dragon fruit juice

"We mainly target markets and consumer demographics based on the potential consumer recognition of dragon fruit and market demand. We place a particular emphasis on the adult, female consumers. We first promote our products in the Chinese market and when we obtain the relevant certification we will also begin promotional activities in overseas markets."

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

Ms. Guan Ma of Panda Guide brand

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

Processing factory

"We firmly believe that we can only develop a sustainable market for our products if we respect and cherish the soil from which we grow our dragon fruit. We were pleased to see in recent years that this attitude spread among our customers. We hope that in the near future more people and more firms will join in this movement so that we can further develop sustainable agriculture in China."

The CGC alerts of a great economic impact on the citrus producers and the environment

Tariffs on Brazilian orange juice will progressively disappear over ten years

Even though the EU treaty with Mercosur (Argentina, Brazil, Uruguay, and Paraguay) was announced on June 28, the Commission and the Spanish government still haven't clarified the specific conditions it has set for the citrus sector. The Ministry of Agriculture of Brazil, however, has already done so: tariffs on Brazilian concentrated orange juice will progressively disappear in 10 years and those on 100% squeezed juice - which is strategic for the Spanish industry - will disappear in 7 years.

Customs duties on the imports of fresh oranges and mandarins will also be eliminated. However, there still are no details on the deadlines to do so. Based on these parameters, the Citrus Management Committee (CGC) - the association that brings together the main exporters of Spain - warned about the direct impact that this agreement would have in the medium term on the country's juice processing plants, which in turn will have an impact on the income of citrus farmers. The lack of a certain destination for the 650,000 to 800,000 tons (MT) of oranges harvested each year that are unsuitable for the fresh market and that gain value from being used to make juice will have serious economic repercussions for producers and could degenerate into an environmental problem derived from the management of fruit leachates.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

The first phase after unloading in a processing plant

In the opinion of the CGC, the competition in Europe between two leading but antagonistic citrus growers, the Brazilian producers (which are almost exclusively devoted to the juice industry) and Spanish producers (who works for the fresh market), is going to be very complicated without the tariffs that, up until now, were barely protecting European producers. Spain, which is the fourth or fifth largest producer of citrus (with about 7.5 million tons) and the sixth biggest producer of oranges, specifically, markets up to 5.6 million tons of fresh citrus and is the leading exporter of fresh citrus as it exports 3.7 to 4.2 million tons per season. It is also the leading exporter of citrus thanks to the community market, which accounts for 91-93% of its foreign sales and practically all of the juice it produces from these fruits. Meanwhile, Brazil, despite being the second producer of citrus fruits and the leading producer of oranges, barely exports them fresh. However, it is by far the largest processor of juices on the planet (it transforms an average of 12 million tons). The distribution of 100% squeezed-juice in the European market is already unequal: Spanish sales by volume amount to 250,000 / 300,000 MT but Brazil almost triples those figures.

The costs of the Brazilian agrarian model based on juice - with huge plantations in the hands of a few owners and a production system that is much less demanding than the one needed to produce fresh products - are unattainable for the Spanish citrus industry: producing an orange in the South American country is at least three times cheaper and harvesting it up to ten times cheaper. This system in the field, in turn, generates economies of scale in the transformation process and in the logistics for its sale (95% of the Brazilian juice is exported). The three large Brazilian corporations that control the land and juice plants - Citrosuco, Cutrale, and Louis Dreyfus - own fleets with large vessels and place their product in the ports of Rotterdam (Netherlands) or Ghent (Belgium) at almost the same price that Spanish processors pay to transport their juice from Andalusia, Murcia, or the Valencian Community to France by tanker. According to the CGC, these monopoly conditions could tempt Brazilian producers to work as a cartel when setting prices, both of their offer and international prices.

The strengthening the Brazilian offer in the European market, where they already have the majority of the juice market (both in the 100% squeezed sector and in the concentrate sector), thanks to the elimination of tariffs, will allow them to lower prices more, which inevitably would affect the Spanish industry. As a result of the gain in market share of the three Brazilian giants, producers will leave in the fields the oranges that were previously used to be processed, as their value won't cover collection and processing costs. That will inevitably have a very serious impact on their income.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing


Orange remains being dried. Citrus can cause environmental problems due to the leachates they generate.

Environmental, phytosanitary, and social requirements in Brazil are much less demanding than in the EU. Its citriculture, in addition, is known for the high levels of affectation of the most feared diseases: black spot (citrus black spot, CBS), citrus variegated chlorosis (CVC), citrus canker or citrus greening (HLB). To stop the spread of the insect that spreads this last bacterium, large producers conduct 18 to 24 aerial sprays (a practice banned in the EU) with neonicotinoids that are very restricted or banned in Europe due to their toxicity and environmental impact.

"The elimination of tariffs will harm the Spanish processing industry, affecting tens of thousands of Spanish citrus farmers; while in Brazil it will only favor three multinationals, not the small and medium Brazilian producers," stated the president of CGC, Manuel Arrufat.

Leachates
The CGC also warned about the environmental problem there could be if citrus farmers were unable to divert the fruit that has skin defects or lacks caliber but has good organoleptic quality to the juice industry. If producers can't divert these fruits, they would stop collecting 15 to 20% of the harvest, which could turn into unused waste that would generate leachate, contaminating the soil and water, and that could multiply the presence of fungi and pests in the countryside

Brazilian orange juice exports: 2019-20 harvest produces 1,07 million tons

Brazilian orange juice exports at now a total volume of 1.07 million tons in the 2019/2020 harvest. This number is an increase of 17% compared to the previous harvest (920,029 tons shipped).

According to data from the Foreign Trade Secretariat (Secex) compiled by CitrusBR, sales reached US$1.751 billion, up 3% compared to the US$1.707 billion generated in the previous harvest.

Executive director of CitrusBR, Ibiapaba Netto, has stated that the increase occurs however only concerns a small base. “When we look at the historical basis, we are back to the level recorded in the 2015/2016 harvest”.

The growth is also explained by the greater amount of juice on the market. The sector processed more than 325 million boxes, totaling 1.2 million tons of juice in the 2019/20 harvest, about 37% more than in the previous period.

As reported on en.mercopress.com¸ Europe remains the main destination for Brazilian orange juice exports, followed by the USA, Japan, Asian countries.

Manfred Berbel, commercial director of Zumex Group:

"Freshly-squeezed orange juice grows considerably compared to other categories"

Orange juice continues to be in high demand, both by the domestic and the international markets. This was explained by the commercial director of Zumex Group, Manfred Berbel.


"The founding of our firm is strongly linked to orange juice, as Zumex came to be after the development of an innovative squeezing system for citrus: our Original System®. This allowed us to launch the first professional automatic juicer for the hospitality industry. Thus, from the beginning, we gained a global reputation as a developer of innovative technologies for the squeezing of fruits and vegetables." In fact, the various models of citrus juicers, whether intended for oranges, grapefruits, lemons or mandarins, continue to be Zumex's flagship products.




The increasingly important promotion of healthy diets and trends in Anglo-Saxon countries, as well as in central and northern Europe, has been giving a boost to the consumption of fruit and vegetable juices. "There is a juice culture that is spreading and which demands other types of solutions, such as MULTIFRUIT, our line of professional blenders, or MASTERY our cold press machine," says the commercial manager.


According to Manfred Berbel, nutrition experts point out that juices, especially freshly-squeezed fresh ones, contain a wide range of antioxidants and bioactive compounds, which make them a healthy option as part of a varied and balanced diet. "They have numerous beneficial effects, such as the prevention of cardiovascular diseases, cancer or neurodegenerative processes, among others. Orange juice, for example, is rich in minerals and vitamins (Vitamin C, Potassium, Folic acid, etc.).


Given that the healthy and the quickly-accessible currently define our consumption habits, freshly-squeezed orange juice is experiencing a great growth compared to other categories. It is a "healthy" trend that is motivated by campaigns that recommend consuming at least 5 pieces of fruits and vegetables a day, with one glass of 100% fresh orange juice being one of them."


All this has entailed the growing demand not only of fruit juices made from apples, pears, pineapples, peaches, red fruits or exotic fruits, such as mangoes, but also the use of vegetables in the so-called detox or green juices. Beetroot, celery, spinach, carrots, cucumbers or lettuce are some of the ingredients that are commonly used in juice bars.


Consumption of fresh juices on the rise, not only in retail and HORECA channels

"The consumption of fresh juices is on the rise, and Zumex has been introducing the concept of freshly-squeezed juice in big distribution chains all over the world for more than a decade." This new lifestyle is more than just a trend and we believe that it is here to stay. For this reason, Zumex offers solutions to the retailer or HORECA establishments in order to meet this new demand," he says. "Moreover, we have been pioneers in developing integral solutions for the juice business. We have given a boost to the concept of freshly-squeezed juice made by the consumer, helping retailers in analysing the new consumption drivers. More and more people are interested in choosing healthy products and caring for their diet, and this can help us maximise the sector's growth."




Even though large distributors and the HORECA channel are its main customers, the sale of juicing machines is growing and diversifying to other segments, such as office centres, education centres or sports areas.


"We still have a long way to go in the world of large-scale distribution, but we are also reaping great success in high-traffic public spaces, such as airports, stations, sports venues or companies with our vending machines. It is an expanding business.


"Retailers in Mediterranean countries have joined later"

We have been present in many stores of large retailers in many countries for more than a decade. Chains such as Albert Heijn in Belgium and the Netherlands, Coop in Switzerland, Edeka in Germany or Carrefour and Auchan in France have been implementing our squeezing solutions in their premises.


In Europe, the markets are more mature when it comes to freshly-squeezed juices, while in the Mediterranean basin, this trend has arrived later. "The greatest growth corresponds to the Nordic, central European and Anglo-Saxon regions. Paradoxically, in the Mediterranean, where we have the best raw materials, the juice culture has been slow to arrive and the demand for freshly-squeezed juices at large retailers has been rising in recent years. This is the case of Spain, where we have been working with several retailers for a while, but which has taken a little longer than other European countries to bet on this trend.


What are customers looking for in the juice-squeezing machines?

"The customers of our machines are usually professionals who demand solutions for squeezing with a functional and long-lasting design. They want ease of use and a high performance, as well as a good technical service and a premium guarantee. As for the consumers of our freshly-squeezed fresh juices, they appreciate the juice having the best flavour and it being free of essential oils, but they also look for a sensorial experience. We aim to give them that by developing specific spaces for our customers," explains Manfred.


Better Juice developed a technology that reduces the sugar in orange juice by up to 80%

FoodTech's startup Better Juice Ltd. has decided to implement its sugar reduction technology on a large scale with the installation of a semi-industrial pilot plant, which will be available for future testing at the facilities of global partners.

Better Juice developed an enzyme 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 business expansion timeline. It is capable of reducing up to 80% of the simple sugar in the orange juice at a speed of up to 50 liters/hour.

Better Juice's GMO-free technology focuses on the orange juice's specific sugar composition to naturally create a low-calorie, low-sugar product that is delicately sweet. This is accomplished without using sweeteners or other additives to replace the sugars in the juice.

"We have signed collaboration agreements with several global juice producers so far," stated Eran Blachinsky, Ph.D., founder, and CEO of Better Juice. “Our goal is to reach full industrial scale and supply to the market within one year. You will soon be able to see natural juice drinks with more favorable Nutri-Scores.” Nutri-Score is a new European food label system that associates the nutritional value of products with a letter and a color code.

"Juice and beverage manufacturers are becoming increasingly aware of the need to reduce sugar levels in their products before the new labeling initiative kicks in," stated Blachinsky. "This will be easy to accomplish by using Better Juice technology."

"The expansion pilot plant is designed so that it can be smoothly incorporated into the standard procedures implemented by the juice industry," said Gali Yarom, partner, chief operating officer, and vice president of business development at Better Juice.

"The new Better Juice technology process is profitable thanks to its ability to maintain the continuous flow stage," Yarom added. "This is a key factor for beverage manufacturers looking to affordably reduce sugars naturally while keeping juice quality and label attributes clean, a real game-changer for the juice industry," he said.

Source: foodnewslatam.com

Dynamics in Nigerian fruit juice industry

The recent Gross Domestic Product (GDP) series released by the National Bureau of Statistics (NBS) shows that the food and beverage industry now accounts for half of the $46 billion (9%) contribution of the Nigerian manufacturing sector.

Capacity utilisation in this sector rose to 61.5 percent in the second half of 2013 (H2 2013) as against 53.5 percent in the first half of the year (H1 2013), and 52 percent in the second half of 2012 (H2 2012). While total investments of N32.52 billion were made in H1 2013, N49.95 billion worth of investments were made in H2 2013, says the Manufacturers Association of Nigeria (MAN), in its 2013 Economic Review.

A key sub-sector of the food and beverage sector is the fruit juice industry. Rising urbanisation, demographics, middle-class, disposable income, temperature as well as shifting tastes and high job demands have contributed to the robust market performance of locally-made fruit juice, according to experts. One significant progress made in the food and beverage industry in 2013 was the increase in raw materials sourcing to 79.34 percent in H2 2013, from 68.99 percent in H1 2013 and 70.74 percent in H2 2012.

“Most of them are finding ways of adapting to the use of local raw materials where such are available,” says MAN.

Real Sector Watch’s findings show that fruit juice makers such as Dansa Foods, Chi Limited, Nigeria Bottling Company, Fumman Agricultural Products Industries Limited, and Vital Products Limited, among others, are locally sourcing more of raw materials such as oranges, lime, lemon, grape, paw paw, guava, pineapple and mangoes.

Teragro Commodities Limited, the agribusiness subsidiary of Transnational Corporation of Nigeria plc (Transcorp) and the operator of the first-of-its-kind fruit juice concentrate plant in Nigeria, is also setting the pace in both raw materials sourcing, use and investments.

The Federal Government’s quest to encourage local fruit juice makers and increase foreign exchange earning hit retail packs importers a couple of years ago, with its placement on the Import Prohibition List of the Nigeria Customs Service (NCS), with the number H.S. Codes 2009.110012 – 2009.110013 – 2009.9000.99, Real Sector Watch checks have shown.

National demand for fruit juice is estimated at 550 million litres, while current supply is less than 25 percent of the demand, according to Nnamdi Anakwe of Foraminifera market research.

In a 2012 article entitled ‘Challenges, Prospects of the Nigerian Fruit Juice Industry,’ the Raw Materials Research and Development Council (RMRDC) said consumption of fruit juice in the country hit over 468.5 million litres as of December 2011, a figure based on a yearly consumption increase of 10 percent since 2002.

“Prior to the ban, approximately 80 percent (about 170m litres per year, valued at $255m) of Nigeria’s demand for fruit juice was filled by imports,” said RMRDC.

But one key problem in the industry is post-harvest wastage of fruit juice’s raw materials, which stood at 50 percent by 2011. Peter Hartmann, former director-general, International Institute of Tropical Agriculture (IITA), had even said in 2010 that post-harvest losses of crops in the country were more than one-third, and for fruits they were about 50 percent in many African countries.

However, the situation has significantly changed as post-harvest wastage has now reduced to 25 percent owing to increased commercial utilisation, BusinessDay findings show.

“But the government still needs to do more because the spoilage of the fruits usually starts from the field and more gets spoilt during transportation,” said Olutola Oyedele, a researcher at the National Horticultural Research Institute (NIHORT) and fellow of the African Women in Agricultural Research and Development (AWARD).

Apart from post-harvest wastage, imports are competing strongly with local products. But local manufacturers are also giving them a run for their money.

However, some industry watchers see opportunities for intending investors as some of the available fruit juice products are priced out of the reach of a number of consumers. They add that investments in tropical fruit production will have a great multiplier effects on profits of intending investors and the Nigerian economy. In 2013, players in the industry held a meeting with the RMRDC on the possibility of contracting all species of juices locally, while calling on continuous ban of the product in retail packs.

Popular brands of fruit juices in Nigerian markets include Frutta, Edge, Five Alive, Chivita, Fumman, Dansa, Fan juice, Bobo, Chi Exotic and Cway, among others.

Source: businessdayonline.com


In response to petition on behalf of Ocean Spray Cranberries

FDA announces 'qualified health claim' for some cranberry products

The US Food and Drug Administration has responded to a petition submitted on behalf of Ocean Spray Cranberries, Inc. which requested authorisation of a health claim regarding the relationship between the consumption of cranberry products and the reduced risk of recurrent UTI in healthy women.

A health claim characterises the relationship between a substance and a disease or health-related condition.  

After reviewing the petition and other evidence related to the proposed health claim, the FDA determined that the scientific evidence supporting the claim did not meet the “significant scientific agreement” standard required for an authorised health claim, and the petitioner agreed to have the petition evaluated as a qualified health claim petition.    

For the specifics of the decision, please click here.

AU: Campaign to save Cascade blackcurrant juice

Westerway Berry Farm in Tasmania is Australia's last commercial blackcurrant grower, but in recent years the blackcurrant market has all but disappeared. A few years ago when Ribena blackcurrant juice started to get a lot of bad press, Westerway's main buyer, Cascade Beverages, was caught in the backlash as blackcurrant juice sales declined steeply and a war was waged against sugary drinks.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing



But the Tasmanian public are not taking this lying down. Cascade blackcurrant juice had a taste all of its own and the Tasmanian's want it back!

"For 15 years we reliably supplied Cascade (owned by Fosters), grew the varieties they wanted and had regular meetings with them and it was all kind of rosy," explains Richard Clark from the family owned farm in Tasmanian's Derwent Valley. "Then blackcurrant juice started to get bad press, and, to cut a long story short, Cascade Fruit Syrup didn't receive the support it needed to survive this onslaught and over the last 15 years sales have steadily declined.


Then in 2012, after the Fosters Company was purchased by large global brewer SAB Miller, the Australian side of Coca Cola bought/saved the non-alcoholic brands of the Fosters business, which included all the Cascade non-alcoholic brands. But CCA's heart also sadly hasn't been in promoting the Cascade syrups either. With every other farmer now having stopped growing blackcurrants, we are the only ones left. And our harvest has now shrunk from 300,000 tonnes a year to just 50,000 this year, most of which we don't have a market for as Coca Cola have an inventory of juice which according their sales projections will astonishingly last several years."

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing



What also happened is when Coca Cola acquired the Cascade non-alcohol brands, they dropped the old recipe and used their own which is popular globally. Tasmanian's, who grew up on the traditional Cascade blackcurrant taste, didn't like the new recipe as it was much sweeter than what they were used to. As a result, many Tasmanian's stopped buying it. Some went even further. Two Facebook groups actively revolted and started a campaign against the new taste. "Don't Destroy Cascade" almost instantly received 7000 followers, and, when you consider Tasmania only has 500,000 people, that is a fairly big reaction.

"We have been in regular contact with the CEO of Coca Cola, who happens to be Tasmania, so have helped her and Coca Cola Amatil (CCA) to reformulate the blackcurrant juice to make it taste like it used to. So two years ago CCA changed the recipe and it went back to how Tasmanian's like it. People power had prevailed. The problem was that the return to the traditional flavour was not publicised so few people knew about it and Tasmanian have continued to avoid Cascade Blackcurrant Syrup.


Worryingly, we have heard recently that one of the two major Australian retailers has deleted the cascade syrup range nationally, stating lack of shelf space as the reason. But if you look in the stores there are four other blackcurrant products on the shelves, none of which have any Australian fruit in them. Rather these other blackcurrant syrups use all cheap imported fruit due to the general over production of blackcurrants globally - most acutely in Eastern Europe."

On hearing that the retailers are no longer stocking Cascade Blackcurrant syrup, the person who started the Facebook campaign two years ago has just started a new campaign and a petition to get it back on shelves. Within only four days over 1,500 signatures have been received.

This is big news locally and Richard has been contacted by all the local news mediums to get this story out. "Cascade Blackcurrant Syrup is again a great tasting product, with the highest content of real juice in the syrup segment and has a fantastic providence story. But the only way consumers can keep it on the shelves is to demand that retailers stock it. We are the last commercial producer of blackcurrants in Australia and we have been just holding on by our finger nails for years now. We can't hold on much longer. A couple of years and we will no longer be growing blackcurrants commercially and that will be a loss for Australian horticulture."

The EU-Mercosur treaty will give free rein to the massive entry of citrus juices from Brazil

Even though the European Union treaty with the Mercosur countries (Argentina, Brazil, Uruguay, and Paraguay) was announced on June 28, the Commission and the Spanish Government still haven't clarified its conditions to the citrus sector. However, according to the Citrus Management Committee (CGC), the Brazilian Ministry of Agriculture has reported that tariffs on Brazilian concentrated orange juice will gradually disappear in 10 years and that tariffs on 100 % squeezed juice will disappear in 7 years. They also announced that customs duties would orange and mandarin imports would also be eliminated, but the deadlines are still unknown.

Given this scenario, the CGC has warned of the impact that these measures will have on the Spanish citrus sector, whose fresh marketing is led by the Valencian Community with a 70% share.

"We are especially concerned about the ratification of the treaty with Mercosur because it will impact the European fresh market in two ways: it will improve the competitive position of South American oranges and mandarins in Europe, which is our first and main market, and, what's more serious, the massive shipments of Brazilian juices at zero tariff will question the viability of our processing industry," stated the president of the Citrus Management Committee, Inmaculada Sanfeliu.

The entry of South American oranges and mandarins into the European market would affect the European market for a few weeks, perhaps months, and -since it's production takes place in the off-season- mainly at the beginning and end of each season, Sanfeliu said.

"However, the massive entry of Brazilian juices with zero tariffs would affect the market throughout almost the entire season because the much cheaper competition from the juices produced by only three large multinationals –Cutrale, Citrosuco and Louis Dreyfus Company (LDC) - will complicate or even prevent us from giving value to 650,000 to 900,000 tons of oranges and 250,000 to 300,000 tons of clementines and mandarins that are currently being used to make juices," she added.

The president of the CGC recalled the citrus sector's need to withdraw that volume of fruit from the fresh market in the campaigns in which there are imbalances between supply and demand (due to abundant harvests, lack of demand, weather issues that alter the fruit's exterior appearance, etc.) and because there is fruit that, due to skin defects, small sizes, etc., must be processed by the industry. "The role of the processing industry should not be belittled. In fact, the processing industry is the Spanish citrus sector's first customer in volume," Sanfeliu emphasized.

France is world's second biggest fruit juice consumer

The French are the world’s second largest fruit juice consumer, after Germany, despite sales decreasing slightly over the last few years. This decrease, of 2.5% last year, is due to computers, televisions and smartphones. People go to sleep later, therefore have less time in the morning for breakfast. Almost one in three people do not eat breakfast on a daily basis. This reflects on fruit juice sales as one in two fruit juices are consumed at breakfast.


Last year France consumed 1.5 billion litres of fruit juice, or 23 litres/capita/year, i.e. one glass two to three times a week. Contrary to other countries, the French prefer “pure juice”: squeezed, pasteurised fruit. It is now the most sold drink in France with 56% of sales, a 10% increase over 5 years. Pure juice costs about €2.40/bottle, about €1 more than concentrated juice, which is juice that is dehydrated in its country of origin and then rehydrated in France.


For both pure and concentrated juice it is forbidden to add sugar and preservatives in France, it is included in the health plan to consume 5 fruit and vegetables a day. In fact, the largest bottled fruit juice consumers in France are also those that consume the most fresh fruit and vegetables. This explains the strong increase in sales of organic fruit juice, up 63% in 5 years. Organic fruit juice sales make up almost one in ten of sales. Fruit juice is heavy, so sales via click and collect increased by 25% last year.

Despite low prices

Orange juice demand in US and Europe continues to drop

Although orange juice production has risen in Florida and Brazil, falling demand in major markets like the US and Europe has brought the FCOJ (from concentrate orange juice) price down by US $600/ton in one year. A drop in the demand for orange juice alongside a recovery in processing production has led to lower market prices, according to a IHS Markit’s Agribusiness Intelligence (IHS Markit) report.

Brazil is no longer shor

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

t of orange juice, IHS Markit reported, with a forecast 2019/20 orange crop of 388 million boxes. Brazilian orange juice yields have improved from a low of just over 300 boxes of fruit to one ton of FCOJ (from concentrate orange juice), meaning in 2018/19 the yield improved to 270 boxes/ton – however, these are said to be still lower than pre-disease figures seen at the turn of the century.

In contrast, NFC (not from concentrate) prices are rising in the US – in the last report of the season, they were recorded as US $8.55 per gallon, up from US $8.19 per gallon in the preceding month. However, demand still seems to be low in major markets, IHS Markit suggested, with sales of NFC orange juice, particularly in the US, continuing to fall.

IHS Markit has predicted that Brazilian orange juice prices are going to rise in late 2020, due to Europe needing to rebuild its FCOJ stocks and early indications of a potentially poor 2020/21 harvest (thanks to the damage caused by uncharacteristically hot weather).

Thanks to its partnership with a major global merchant firm to produce NFC orange and other fruit juices in China, which will be sold through a Chinese chain of coffee shops, IHS Markit has also predicted that China may enter the market in Brazil.

Source: newfoodmagazine.com

FreshCup LLC extends its machine catalogue by two new pressing processes

"Our optimized juice squeezers boost retail sales"

German supplier FreshCup has again managed to expand its catalogue with two innovative juice squeezers. An apple juice press and an orange juice press are now being launched simultaneously. "With the additional items - such as bottles, fruit fly catchers and foam cleaners - we are supplementing the range and thus offering a complete solution so that the machines always look good and thus also ensure sales promotion," Franz Weber says of the Fresh Cup concept.

Contribution to the avoidance of food waste
Firstly, FreshCup is now presenting an optimised apple juice press from Dutch manufacturer Thompe BV: The system guarantees a very gentle and natural fruit processing, without preservatives, colourings or additives of shelf-life components. "Thus, the food retail trade now has the opportunity to process apples that are visually unappetizing or unsaleable, which also makes a considerable contribution to the avoidance of food waste," Mr Weber recounts.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

In the cold pressing process, an apple is first crushed and then pressed. This produces a 100% pure apple juice without any additives or admixtures. "After some time, the apple juice will discolour due to oxidation. This is just one of the quality characteristics that no additives are used," Weber says. The machine, which is mainly made of stainless steel, is also easy to clean and consists of only a few parts that can also be put in the dishwasher. The machine is also maintenance-free.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

Easier and faster system cleaning
A second innovation comes from Zumoval and concerns an orange juice press with a built-in shower part. "We have now made it possible to operate the system with a water pump, even if there is no direct water connection. With the foam cleaner, a pre-cleaning can already be carried out, which dissolves all residues of fruit flesh and stuck juices on the back wall and in the pressing plant. This considerably shortens the cleaning time and makes cleaning itself much easier," Weber emphasizes.

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

The design of the orange juice press has considerable advantages over the previously known systems. The front hood, made of tritan plastic, ensures high flexibility and elasticity, which ultimately results in less breakage and should reduce the cost of spare parts.

Fastest machine on the market
A cover is installed at the pressing stations of the orange juice press, which is why the orange juice is not sprayed upwards during pressing, but is directed completely downwards. Weber: "This keeps the front cover almost clean at all times and ultimately increases the juice yield. Another side effect is that no drops of juice drip onto the next fruit that is fed to the pressing plant. Furthermore, the feeder basket is designed in such a way that not the entire weight is on the turntable that feeds the fruit to the machine. This prevents too much pressure being placed on the lowest layer of oranges so that they are crushed if necessary."

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

The machines are also available with a platform for placing them on a counter where the waste is directed downwards - counter installation module, according to Mr Weber, here at Anuga 2019.

Last but not least, according to Mr. Weber, the speed of the system should be mentioned. "With a speed of up to 45 oranges per minute, this is the fastest machine on the market. 45 oranges corresponds on average to a juice production of about 3 liters per minute."

Source: elmundo.es

In 2017, each European consumed 17.9 liters of fruit juice

The European Union continues to be one of the world's leading consumers of fruit juice and nectars. According to the latest study carried out by the European Association of Juice Manufacturers (AIJN), total consumption during 2017 was 9,187 million liters, with a per capita consumption of 17.9 liters per person.


Germany leads the ranking, with a total of 2,342 million liters, followed by France, with 1,406 million liters, and England, with 1,079 million liters. Spain is in the fifth position (behind Poland), with a total of 808 million liters, and a per capita consumption of 17.4 liters, somewhat less than the European average, which stands at 17.9 liters.


One of the main factors behind the choice of juices is their flavor, and in this sense, 36.5% of Europeans place orange juice as their favorite, followed by multifruit (19.2%) and apple (15.7%). As for their consumption habits, 82.5% of Europeans enjoy fruit juice in their homes and, although each country has its own trends and customs, fruit juice is usually part of their daily diet. In Spain, it is usually consumed for breakfast and people like to try different flavors and formats during the hottest periods of the year.


With regard to packaging, cardboard is still the most used by manufacturers, with 59.2%, followed by plastic and glass, representing 31.5% and 8.4%, respectively. However, countries like Germany use plastic as the main container, with up to 52.2% of the total.



Source: agrodiariohuelva.es

Concept first introduced in test setting

Lidl Switzerland introduces juice presses in its branches

Since late November, orange juice presses have been installed in the Lidl branches at Weinfelden, Baar, Wettingen and Zurich Fraumünsterpost. Lidl Switzerland wants to offer its customers the opportunity to squeeze orange juice in the branch itself. The concept will be introduced in a test setting. Lidl Switzerland is constantly looking for new opport

Fruit juice manufacturing squeezing quality control & processing
Fruit juice manufacturing squeezing quality control & processing

unities and innovations to meet the needs of its customers. As part of a test, the new juice presses were installed in the Weinfelden (TG), Baar (ZG), Wettingen (AG) and Zurich Fraumünsterpost branches.

Lidl Switzerland intends to use the new service to further expand its range of fresh products. The orange juice is offered at Lidl's typical low prices: 1.99 francs for the 0.25l bottle and 4.99 francs for the 1l bottle.

Fresh products
Lidl Switzerland attaches great importance to freshness. In the fruit and vegetable sector, the retailer offers some 125 articles that are permanently in its range. More than 500 Swiss vegetable and fruit growers produce for Lidl Switzerland.

Thanks to optimal planning based on a daily requirement, Lidl Switzerland guarantees fresh products every day. Many of the Swiss suppliers are located near Lidl Switzerland's goods distribution centres - which means that various articles are delivered on the day of their harvest. Early the next morning, the goods are already in the branch. For the sake of the environment, Lidl Switzerland has a strict flight ban on all fresh fruit and vegetables.

Source: Infoticker.ch


Fruit and vegetable juice contains all kinds of nutrients that human body needs, especially the content of vitamin C is more abundant. It can prevent arteriosclerosis, anti-aging, and increase the immunity of the body. Fruit and vegetable juice is a popular drink. The common fruit and vegetable juices are orange juice, pineapple juice, grape juice, apple juice, guava juice and carrot juice.

Fruit juice production process managed by Producepak app makes safe high quality fruit juice
Fruit juice production process managed by Producepak app makes safe high quality fruit juice

Fruit juice production process

Natural fruit juice (original juice) drink, fruit juice drink or fruit juice drink with pulp, the basic principle and process of their production are roughly the same. Fruit juice production process mainly includes fruit raw material pretreatment, juice extraction, clarification and filtration, homogenization, deoxidization, concentration, ingredient adjustment, packaging and sterilization.

Selection of fruit raw materials

  1. Fruit raw materials should have good flavor and aroma, stable color and moderate acidity. In the process of processing and storage, they still maintain these excellent qualities and have no obvious adverse changes.
  2. The fruit juice is rich and easy to take, and the extraction rate of juice is high.
  3. The fruit is fresh and not rotten.

Fruit juice production process managed by Producepak app makes safe high quality fruit juice
Fruit juice production process managed by Producepak app makes safe high quality fruit juice

Fruit juice extraction

  1. The purpose of crushing is to increase the yield of the juice.
  2. Pretreatment before squeezing: Heating or adding pectinase.
  3. The method of juice extraction varies according to the structure of the fruit, the existence part of the fruit juice, the nature of the tissue and the quality requirement of the finished product.

Most fruit juices are contained in the whole fruit, which can be crushed and pressed directly. Fruits with thick skins (Citrus and pomegranates, etc.), extracting the juice one by one or firstly removing the peel. The yield of fruit juice depends on the quality, variety, maturity and freshness of the fruit, the processing season, the method of squeezing and the efficiency of the juice.

Clarification of fruit juice

  1. Natural clarification.
  2. Gelatin tannin clarification.
  3. Enzymatic clarification.
  4. Frozen clarification.
  5. Heating condensation clarification (Simple and effective).

Homogenization and degassing of fruit juice
Homogenization is special requirements of cloudy juice production, used for glass bottle packaging products, tinplate products rarely used. Frozen preserved fruit juice and concentrated juice do not have to be homogeneous.

There is a large amount of oxygen in the juice, which will destroy vitamin c in the juice. The reaction of oxygen to various components in fruit juice makes the aroma and color worse, will cause internal corrosion of tinplate. It is more obvious at the time of heating. The method of vacuum degassing and nitrogen exchange are often used.

The adjustment and mixing of sugar and acid in fruit juice

Adding a proper amount of sugar and edible acid (citric acid or malic acid) into the fresh juice.

  • Determination and adjustment of sugar degree.
  • Determination and adjustment of acid content.

Concentration of fruit juice

  • Vacuum concentration method.
  • Freeze concentration method.
  • Reverse osmosis concentration method.
  • Aromatics recovery.

Sterilization and packaging of fruit juice

  • The selection principle of sterilization process is to kill the microorganism and reduce the effect on the quality of the product as much as possible.
  • The most commonly used method is high temperature and short time.
  • High temperature filling (hot filling) and low temperature filling (cold filling). Carbonated beverages generally use low temperature filling. The fruit drinks, except for the paper containers, are almost filled with hot filling.]
Fruit juice production process
Fruit juice production process

Typical fruit and vegetable juice production process

Apple juice processing line

Washing and sorting, apple juice extraction, apple juice clarification, concentration and sterilization, apple juice filling and packing.

Pineapple juice processing line

Fruit elevator, fruit sorter, brush type citrus cleaning, fruit bubble washing machine, pineapple peeling and squeezing, fruit pulping.

Orange juice processing line

Sorting and washing equipment, essential oil extraction machine, peeling and squeezing machine, refining machine, filling machine.

Fruit juice production process
Fruit juice production process

Mango Juice Processing Line

Washing, sorting, peeling, destoning, pulping, filtration, degassing, homogenization, concentration, sterilization and packaging.

Frozen concentrated sweet orange juice

The difference of processing technology between concentrated juice and pure juice is that flesh pulp of concentrated juice must be as few as possible. Otherwise, it can not only reduce the concentration efficiency, but also cause the phenomenon of coking and so on.

Hawthorn juice

Hawthorn pectin content is rich, so it can not be processed by the method of crushing and extracting juice. The technologies used at present are hot soaking and enzymatic treatment.

The process of production of juices and concentrates

Fruit juice production process
Fruit juice production process

We'll describe this production process for apple juice. In Poland, every year, there are tones of apples from plantations. Their vast portion is exported and the remaining part is sold unprocessed or it is used as a raw material for producing juice and concentrates.

I. Acceptance of raw material

The production process of fruit juice and concentrates begins with raw material purchasing. Fruit is verified in terms of quality before unloading. It should look healthy and be ripe. There are two unloading methods: wet (known as hydro-unloading) and dry. Both methods are used for unloading and transporting apples to silos of pre-production warehouse. B&P Engineering delivers and installs both types of unloading system at the customer's site.

Hydro-unloading system consists of:

  • automatically controlled water cannon used for rinsing fruit from a car
  • operator's rooms with control and pneumatic cabinet for system operation
  • bucket conveyor for vertical transport of raw material and separating water
  • floatable chute with draining devices which accepts raw material from bucket conveyor and the flap system directs it to respective silos

The delivery scope of dry unloading system includes:

  • hydraulic tipper for vehicles. Raw material is unloaded from a car through lifting the front part of the platform and emptying fruit to the hopper
  • operator's cabin
  • spiral sorter - separates impurities such as: leaves, branches, sand and stones
  • diagonal belt conveyor - takes raw material from the hopper
  • unloading belt conveyor - located above silos, directs the accepted raw material to respective storage chambers

Apples should be stored in small prisms. The producer aims at the fastest processing of the raw material received in order to prevent putrefactive processes and quality deterioration.

Fruits are washed depending on the unloading method applied: in two or in three stages
  • during hydro-transport from silos
  • through water spraying in front of the vertical elevator which transports fruits to the inspection belt
  • at the end of the inspection belt of tables through the system of spray nozzles

Fruits taken from silos by a sorting unit are transferred to the pulp preparation section. Another stage of juice production starts: fruit pulp preparation and processing.

II. Fruit pulp preparation and processing

Raw materials from pre-production warehouse are transferred to the dosing units (known as sorting units).  The task of the sorting unit is to dose apples evenly to the vertical screw feeder (known as elevator). Sorting units have designs individually adjusted to the capacity of elevator and floatable chutes.

Apples transported by a feeder made of acidproof materials and plastics suitable for use with food are transferred to the inspection belt or roller table  Trained employees carry out inspection and reject raw material which does not satisfy the requirements.

Sorted material falls down to the mill. Replaceable or adjustable mill elements, such as: knives, sieves, pressing rollers enable adjusting to the quality of raw material and obtaining optimal pulp parameters.

A cutting line is controlled by the system automated with visualisation and operated from a touch panel on the control cabinet.

During pulp milling with the use of a membrane pump, enzyme preparations are added which aid the effectiveness of the pressing process.

In technologically justified cases, fruit pulp from the mill is directed to B&P Engineering pulp pipe heater. Pulp flows in the internal module pipe and it is heated by hot water to a set temperature.

Then, fruit pulp is pumped to pulp tanks and it will be taken to the next step in the production of juice and concentrates.

Fruit juice production process
Fruit juice production process
III. Juice yielding.

A correctly performed pressing stage guarantees maximum yield of juice from raw material.

An extrusion process starts with pre-filling. Pulp is pumped to a closed cylinder, filling up the pressure chamber space. It is a fully automated process owing to the self-optimising press control system, which determines the level of product extrusion at each process stage.

After completing the press filling-up cycle, pressing takes place. Piston presses the pulp and juice flows out through filtering elements to both juice chambers encased in the resistance board and press-down board. Then, the piston retracts, while the cylinder is rotating, thus, the entire pulp is carefully loosened. This phase is repeated in cycles and each piston feed is a few millimetres longer than the previous one.

Constant cylinder rotation during pressing cycles and expanding ensures the most advantageous loosening of the pulp pressed, thus guaranteeing maximum pressing efficiency.

IPS 10000 press enables extraction in one operating cycle through their watering and additional pressing. Pressing cycle is completed. Coat is opened and pressing pomace are discharged. Pressing pomace reach a screw feeder which transports them to their storage site.

Closed system guarantees the process hygiene without juice losses as well as a simple and automated washing process. Juice pressed in the press flows down to intermediate tanks.

IV. Pasteurisation and dearomatisation

Unclarified juice from presses is directed from intermediate tanks to the section of pasteurisation and aroma recovery in evaporation station.

Pasteurisation takes place in the temperature from 95-105°C and it is to inactivate enzymes, obtain juice microbiological stabilisation, starch gelatinisation and protein denaturation.

At the same time, aromatic substances are evaporated in the dearomatization process. One to two hundredfold aroma concentrate is obtained.

Evaporation station ensures high process efficiency, rapid evaporation and low steam consumption. Automatic controlling with visualisation enables the operator to control the parameters of pasteurised juice on a current basis. Pasteurised juice is pumped to depectinisation tanks.

Depectinisation process is carried out in acid-proof tanks made by B&P Engineering which are equipped with stirrers.

Tanks have perfect dimensions, ensuring correct dosing of enzymatic preparations through the station preparing fining agents.

Fining agent preparation station consists of four tanks. Two tanks are used for preparing bentonite solution and the third one for sol. The fourth tank is designed for mixing and heating gelatin solution. In order to dose the agent, it is enough to set the dose, specify water amount and choose a process tank.

Fining agent preparation station is a fully automated and compact device with visualisation system. Control system guarantees precise dosing of fining agents and limitation of losses.

After dosing the solution, a feeding line is rinsed and fining agent preparation station is automatically switched off. All the data are archived in compliance with the production control requirements, including but not limited to HACCP system. Depectinisation process is finished with pumping of unclarified juice to the batch tank from which is then taken to Ultrafiltration System.

Fruit juice production process
Fruit juice production process
V. Ultrafiltration

Ultrafiltration stage starts with pumping of unclarified juice from depectinisation tanks to the batch tank. B&P Engineering ultrafiltration system is a fully automated Cross-Flow filtration device.

Depectinised unclarified juice reaches the batch tank and a high-efficiency centrifugal pump pumps juice with high velocity through membrane modules. A thin top layer is formed on the surface of membranes and some liquid penetrates through membrane channel as a ready product to the permeate tank. Retentate is condensed to obtain maximum concentration. Then it may undergo diafiltration to obtain extraction. After ultrafiltration process, juice is fed to fined juice tanks and it is taken again to evaporation station in order to condense it.

VI. Concentration

The heart of the line for producing fruit concentrates is multi-staged evaporation station with a dropping juice film used for condensing apple juice and soft fruit (coloured).

During the entire juice production process, raw material reaches the evaporation station twice:

  • for the first time, as unclarified juice before ultrafiltration process in order to be pasteurised and dearomatised
  • for the second time, as fined juice in order to be subjected to processes of initial and final condensation, inter-stage filtration and product cooling

Condensing process consists in feeding fined juice to the heating columns which flows down as a dropping film. Hot steam heats the column from the outside, reaches a boiling point and evaporating point of liquid which is released to the next condensation level.

Vapours are directed to the separator and used for further heating. The product goes through subsequent evaporation stages to obtain an appropriate concentration degree.

Modern and intuitive interface ensures simple and safe operating; it selects parameters in a fully automated manner for production cycles.

Juice condensed in the evaporation station is cooled down and pumped in pipelines to the equalisation tank and after standardisation to storage tanks.

Fruit juice production process
Fruit juice production process
VII. Standardisation and Storage

Concentrate condensed in the evaporation station is cooled down to the temperature of approx 5-8°C and transported to the warehouse.

Modern warehouses have a complete pipeline installation and controls which enable information archiving. The operating status of devices and respective systems in the room are visualised on the touch panel, thus enabling the supervision and control of the system from one place.

Before transferring the concentrate to storage tanks, standardisation takes place. It is an important stage which enables controlling concentrate quality and parameters. Laboratory tests the extraction, acidity, NTU and colour on the basis of intermediate tank sample.

Concentrates are distributed and dispatched from the warehouse through equalisation tanks. It allows for complete control over the quality and repeatability of load batches. Therefore, there are no product losses, it is easier to maintain cleanliness and tank truck filling takes less time.

VIII. Washing equipment and piping in production line

CIP (clean in place) station is used for washing installations, devices and pipelines in the production line in CIP system.

In the production process of juice and concentrates, washing station ensures cleanliness and hygiene in process tanks and storage tanks as well as in pipelines transporting raw material in pipelayers.

Washing products are prepared in the station in the form of working solutions and pumped to the device or installation which is to be cleaned. Then, they circulate in a closed circuit between CIP station and a given device within the time which ensures thorough cleaning at a set temperature. Washing temperature and solution concentration undergoes ongoing verification and automatic adjustment.

A washing procedure consists of the following phases:

  • recovery of the products remains from the technological system,
  • pre-rinsing of superficial staining,
  • washing with the use of cleaning agents (acid washing and alkali washing),
  • rinsing with clean water,
  • optional disinfection

Closed circuit washing allows for cleaning agent economy and reduction of sewage discharged. Working solutions are prepared in the CIP station in the concentrations recommended by the manufacturer and in adequate temperatures. Solutions are retained in three tanks insulated with a double coat and fed by a pump as needed.

Juice extraction

In the case of citrus, this is easily done with a hand presser or a revolving citrus 'rose', Figure 1. Other fruits such as mango, guava, soursop, etc require pulping - that is, after peeling and stone removal, the flesh of the fruit is pushed through a perforated metal plate. For this process, there is a range of equipment available from the small 'Mouli Legume' and several versions of hand-powered pulper/sieves, all of which force the fruit pulp down through interchangeable metal strainers, Figures 2 and 3.

Fruit juice production process
Fruit juice production process
Fruit juice production process
Fruit juice production process
Fruit juice production process
Fruit juice production process


At slightly higher production levels, it is necessary to use a power source, and the multi-purpose Kenwood Chef food mixer, is strongly recommended. This has a pulping attachment rather similar to the Mouli Legume and in addition can be used for liquidising etc. For large-scale production, an industrial pulper-sieving machine is necessary. This also acts by forcing the fruit pulp through a fine cylindrical mesh. These cost, however, upwards of £2,500.

Preparation
When the juice or pulp has been collected, it is necessary to prepare the batch according to the chosen recipe. This is very much a matter of choice and judgement, and must be done carefully to suit local tastes. Juices are sold either pure or sweetened. Fruit squashes would normally contain about 25% fruit material mixed with a sugar syrup to give a final sugar concentration of about 40%. These are diluted with water prior to use and as the bottle is opened, partly used and then stored, the addition of a preservative is necessary (for example 800ppm sodium benzoate). Cordials are simply crystal clear squashes.

Another range of products that has proved popular is fruit nectars which are consumed on a 'one shot' basis. Essentially, these consist of a 30% mix of fruit pulp and sugar syrup so as to give a final sugar level of about 12-14%. All fruits contain sugar, usually around 8-10%, with variations not only from fruit to fruit but also in the same fruit grown in different parts of the world. The addition of sugar to give the recommended levels must take into account the sugar already in the juice. However, the amount of sugar added in practice is finally decided by what the purchasers actually want.


In all cases, sugar syrups should be filtered through muslin cloth prior to mixing to remove particles of dirt which are always present.

Pasteurisation
All the products mentioned above need to be pasteurised at 80-95°C for 1-10 minutes prior to filling hot*. At the simplest level, this may be carried out in a stainless steel, enamelled or aluminium saucepan over a gas flame, but this can result in localised overheating at the base of the pan, with consequent flavour changes. To avoid the use of large expensive, stainless steel pans, a large aluminium pan can be used to boil sugar syrup. A given amount of the syrup is then mixed with fruit juice in a small stainless steel pan and this increases the temperature to 60-70°C. The juice/syrup mixture is then quickly heated to pasteurising temperature. The next industrial jump in pasteurisation is, unfortunately, expensive in that it involves the purchase of a double-jacketed steam kettle in stainless steel and a small boiler. The total cost is likely to be in the region of £5-10,000.

ITDG had some success with the development of a low-cost continuous pasteuriser that would, at about £300, fall in between the saucepan and the steam kettle. Further information is given in Appropriate Technology Journal 12,7. 1985.

Filling & bottling
In all cases, the products should be hot-filled. A stainless steel bucket, drilled to accept a small outlet tap, has proved to be a very successful filler. Output can be doubled quite simply by fitting a second tap on the other side of the bucket. This system has been used to produce 500-600 bottles of fruit juice per day in the West Indies. After filling hot, the bottles are capped and laid on their sides to cool prior to labelling.

  • Care is needed when producing pineapple juice due to a heat resistant enzyme in the juice. The enzyme damages skin after prolonged contact and workers should therefore wear gloves to protect their hands. The juice must be heated to a higher temperature for a longer time to destroy the enzyme (eg boiling for 20 minutes).

Quality control
As in all food processing enterprises it is necessary to ensure that the fruit products are correctly formulated and priced to meet the customer's requirements, and that production costs are minimised to ensure that a profit is made. The quality of each day's production should be monitored and controlled to ensure that every bottle of juice has the correct keeping and drinking qualities. In particular the following points should be observed:
• Only fresh, fully ripe fruit should be used; mouldy or insect damaged fruit should be thrown away. All unwanted parts (dirt, skins, stones etc) should be removed.
• All equipment, surfaces and floors should be thoroughly cleaned after each day's production.
• Water quality is critical, if in doubt use boiled water or add one tablespoon of bleach to each gallon of water to sterilise it. If water is cloudy, a water filter should be used.
• Pay particular attention to the quality of re-usable bottles, check for cracks, chips etc and wash thoroughly before using. Always use new caps or lids.
•The concentration of preservative should be carefully controlled for correct preservation of squashes and cordials, and may be subject to local laws. Check first and use accurate scales to measure the preservative.
• The temperature and time of heating are critical for achieving both the correct shelf life of the drink and retaining a good colour and flavour. A thermometer and clock are therefore needed.
• The correct weight should be filled into the bottles each time.

Preparation

Fruit juice production process
Fruit juice production process

Pomegranates getting washed prior to processing in an Afghanistan fruit concentrate factory.

Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressed[4]) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as sugar and artificial flavours (in some fruit juice-based beverages); savoury seasonings (e.g., in Clamato or Caesar tomato juice drinks). Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating,[5] freezing, evaporation and spray drying.

Although processing methods vary between juices, the general processing method of juices includes:[6]

  • Washing and sorting food source
  • Juice extraction
  • Straining, filtration and clarification
  • Blending pasteurization
  • Filling, sealing and sterilization
  • Cooling, labeling and packing

After the fruits are picked and washed, the juice is extracted by one of two automated methods. In the first method, two metal cups with sharp metal tubes on the bottom cup come together, removing the peel and forcing the flesh of the fruit through the metal tube. The juice of the fruit, then escapes through small holes in the tube. The peels can then be used further, and are washed to remove oils, which are reclaimed later for usage. The second method requires the fruits to be cut in half before being subjected to reamers, which extract the juice.[7]

After the juice is filtered, it may be concentrated in evaporators, which reduce the size of juice by a factor of 5, making it easier to transport and increasing its expiration date. Juices are concentrated by heating under a vacuum to remove water, and then cooling to around 13 degrees Celsius. About two thirds of the water in a juice is removed.[6] The juice is then later reconstituted, in which the concentrate is mixed with water and other factors to return any lost flavor from the concentrating process. Juices can also be sold in a concentrated state, in which the consumer adds water to the concentrated juice as preparation.[7]

Juices are then pasteurized and filled into containers, often while still hot. If the juice is poured into a container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require sterile conditions for filling. Chemicals such as hydrogen peroxide can be used to sterilize containers.[7] Plants can make anywhere from 1 to 20 tonnes a day.[6]

Processing

Fruit juice production process
Fruit juice production process

A variety of packaged juices in a supermarket.

High intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit juices. Heat treatments sometimes fail to make a quality, microbiological stable product.[8] However, it was found that processing with high intensity pulsed electric fields (PEF) can be applied to fruit juices to provide a shelf-stable and safe product.[8] In addition, it was found that pulsed electric fields provide a fresh-like and high nutrition value product.[8] Pulsed electric field processing is a type of nonthermal method for food preservation.[9]

Pulsed electric fields use short pulses of electricity to inactivate microbes. In addition, the use of PEF results in minimal detrimental effects on the quality of the food. Pulse electric fields kill microorganisms and provide better maintenance of the original colour, flavour, and nutritional value of the food as compared to heat treatments.[citation needed] This method of preservation works by placing two electrodes between liquid juices then applying high voltage pulses for microseconds to milliseconds.[citation needed] The high voltage pulses are of intensity in the range of 10 to 80 kV/cm.[citation needed]

Processing time of the juice is calculated by multiplying the number of pulses with the effective pulse duration.[citation needed] The high voltage of the pulses produce an electric field that results in microbial inactivation that may be present in the juice.[citation needed] The PEF temperatures are below that of the temperatures used in thermal processing.[citation needed] After the high voltage treatment, the juice is aseptically packaged and refrigerated.[citation needed] Juice is also able to transfer electricity due to the presence of several ions from the processing.[citation needed] When the electric field is applied to the juice, electric currents are then able to flow into the liquid juice and transferred around due to the charged molecules in the juice.[citation needed] Therefore, pulsed electric fields are able to inactivate microorganisms, extend shelf life, and reduce enzymatic activity of the juice while maintaining similar quality as the original, fresh pressed juice


Manufacturing Fruit Juice, Direct Juice And Vegetable Juice

Economical production of fruit juice, direct juice and vegetable juice is characterised by more than just outstanding juice quality. It is just as important to achieve a high raw material yield with the lowest possible complexity for operation, maintenance and servicing of the centrifuges, belt presses and lines used.

The following advantages result from using Flottweg decanters, separators and belt presses in the manufacture of fruit juice, direct juice and vegetable juice:

  • Achieving a high yield of fruit juice, vegetable juice and direct juice by optimum juice extraction
  • Cost reduction in the entire beverage manufacturing process
  • Improvement in juice quality
  • Reduction in the settleable solid content
  • Optimum clarification of the fruit juices, vegetable juices and direct juices
  • Efficient processing of fruit, fruit pulp and vegetables
Belt press, separator and decanter for fruit and vegetable processing
Fruit juice production process managed by Producepak app makes safe high quality fruit juice

Belt press, separator and decanter for fruit and vegetable processing

Outstanding Juice Quality By Having The Right Centrifuge Or Belt Press

For excellent juice quality, Flottweg supplies complete processing lines and machines for juice manufacture:

  • Belt press lines with pomace extraction for increasing yield
  • Decanter for separating off the solids from the pulp or juice
  • Separators for clarifying beverages and extracted juices

Flottweg belt presses, separators and decanters for fruit and vegetable processing have proven themselves as outstanding machines for flexible application in juice manufacture.

Flottweg - Your Strong Partner For Juice Manufacture

When it comes to healthy beverages, fruit and vegetable juices are the first choice. To enable the juices to have a healthy effect and achieve their full flavour, it is recommended for the vegetables and the fruits to be pressed and processed carefully. Flottweg has many years of experience in the beverage industry and thus offers numerous advantages:

  • Decanters, separators, belt presses and lines specifically adapted to the beverage industry
  • Many years of experience and relevant expertise in the use of centrifuges and belt presses in juice manufacture
  • A high standard of hygiene and the best product quality through consistent use of stainless steel - Made in Germany
  • Robust durability and a long service life of the machines
  • Clear design, easy access, simple cleaning, operation and maintenance

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