CHILLED JUICES:CHILLED JUICES:

THE BERTUZZI’S APPROACHTHE BERTUZZI’S APPROACHBERTUZZI FOOD

PROCESSING SRL

Corso Sempione, 212 bis

21052 Busto Arsizio VA -ITALY

Phone +39 0331 356311 –Fax +39 0331 356299

E-mail: info@bertuzzi.it –Website: www.bertuzzi.it

COMPANY PROFILECOMPANY PROFILE

BERTUZZIBERTUZZI FOODFOOD PROCESSINGPROCESSING SrlSrl operatesoperates inin thethe

fieldfield ofof researchresearch andand development,development, engineering,engineering, designdesign

andand manufacturemanufacture ofof machines,machines, plantsplants andand equipmentequipment forfor

thethe foodfood industryindustry sincesince 19361936..thethe foodfood industryindustry sincesince 19361936..

ServicesServices // ProductsProducts includeinclude::

ProjectProject identification,identification, prepre--investmentinvestment studies,studies, designdesign

andand engineering,engineering, constructionconstruction ofof equipmentequipment andand plants,plants,

erectionerection commissioningcommissioning andand training,training, projectproject

managementmanagement andand implementationimplementation ofof turnturn--keykey plantsplants..

PilotPilot plants,plants, researchresearch andand development,development, technologytechnology

transfertransfer..

COMPANY PROFILECOMPANY PROFILE

��Exported production more than Exported production more than 9595%%

��Plants & Machines supplied in more Plants & Machines supplied in more than than 100 100 countriescountriesthan than 100 100 countriescountries

��A unique team of specialized food A unique team of specialized food technologiststechnologists

PRODUCTSPRODUCTS

Our expertise covers the processing of:

Citrus Tropical

fruits

Continental fruitsContinental fruits

Tomatoes

Vegetables and legumes

Tubers and root vegetables

Pomegranateand more…

FINAL PRODUCTSFINAL PRODUCTS

��Natural and Natural and concentrated concentrated juices/pureejuices/puree

��Nectars and soft drinksNectars and soft drinks

��Jams Jams and and marmaladesmarmalades

��Candied fruitCandied fruit��Candied fruitCandied fruit

��BabyBaby--foodsfoods

��Tomato Tomato concentrates, sauces and concentrates, sauces and ketchupketchup

��Fruit preparation for yogurt bakeryFruit preparation for yogurt bakery

OUR MACHINESOUR MACHINES

Citrus extractor

Pineapple extractor

Dicing

Citrus extractor

OUR MACHINESOUR MACHINES

Chopping

Pomegranate

desheller

Sterilization

Evaporation

and many more…and many more…

THE CLASSES OF JUICESTHE CLASSES OF JUICES

LONG SHELF LIFE:

USUALLY THEY ARE

RECONSTITUTED JUICE (FROM RECONSTITUTED JUICE (FROM

NFC OR CONCENTRATE JUICE)

AND FILLED IN CARTONS OR

PET.

CAN BE STORED AT ROOM

TEMPERATURE

THE CLASSES OF JUICESTHE CLASSES OF JUICES

SHORT SHELF LIFE:

CHILLED JUICES

TO BE STORED AT 4°CTO BE STORED AT 4°C

NON PASTEURIZED

OR LIGHT PASTEURIZED

NON PASTEURIZED CHILLED JUICESNON PASTEURIZED CHILLED JUICES

SHELF LIFE 3 TO 7 DAYS AT 4°C DEPENDING

UPON PH AND TYPE OF FRUIT/VEGETABLE.

PACKED IN GABLE TOP/PET/GLASS

LIGHT PASTEURIZED LIGHT PASTEURIZED CHILLED JUICESCHILLED JUICESPASTEURIZED AT 70-80°C SHELF LIFE 20-30

DAYS AT 4°C PACKED IN GABLE TOP/PET/GLASS

ADVANTAGES OF CHILLED ADVANTAGES OF CHILLED JUICESJUICES

�� SUPERIOR ORGANOLECTIC CHARACTERISTICS SUPERIOR ORGANOLECTIC CHARACTERISTICS SAME OR VERY SIMILAR TO FRESHLY SQUEEZED SAME OR VERY SIMILAR TO FRESHLY SQUEEZED FRUIT (SAME TASTE, FLAVOUR, COLOUR)FRUIT (SAME TASTE, FLAVOUR, COLOUR)

DISADVANTAGESDISADVANTAGES

�� HIGHER COSTHIGHER COST

�� DISTRIBUTION / STORING UNDER COLD CHAIN DISTRIBUTION / STORING UNDER COLD CHAIN (+4(+4 C)C)

MARKET FOR CHILLED JUICE IS INCREASING AT A FAST MARKET FOR CHILLED JUICE IS INCREASING AT A FAST RATE IN METROPOLITAN AREAS (U.K., USA BUT ALSO IN ALL RATE IN METROPOLITAN AREAS (U.K., USA BUT ALSO IN ALL EUROPE) ESPECIALLY FOR HIGH QUALITY AND HEALTHY EUROPE) ESPECIALLY FOR HIGH QUALITY AND HEALTHY DRINKSDRINKS

THE MARKETTHE MARKET

DRINKSDRINKS

ORANGE, APPLE AND PINEAPPLE DOMINATE THE MARKET ORANGE, APPLE AND PINEAPPLE DOMINATE THE MARKET BUT OTHER FLAVORS ARE INCREASING AS BERRIES, BUT OTHER FLAVORS ARE INCREASING AS BERRIES, TROPICAL AND VEGETABLE JUICE BOTH AS MONOTROPICAL AND VEGETABLE JUICE BOTH AS MONO--TASTE OR TASTE OR BLENDED BLENDED

MAJOR MACHINES TO MAJOR MACHINES TO

BE USEDBE USED

1. FOR ORANGE PROCESSING

2. FOR POMEGRATE PROCESSING2. FOR POMEGRATE PROCESSING

3. FOR PINEAPPLE PROCESSING

4. FOR MANGO PROCESSING

5. FOR CARROTS AND APPLES

ORANGE PROCESSINGORANGE PROCESSING

CITROEVOLUTION3

ADVANTAGESADVANTAGES

�� LOW AMOUNT OF ESSENTIAL LOW AMOUNT OF ESSENTIAL OILS IN THE JUICEOILS IN THE JUICE

�� HIGH YHIGH YIIELDELD�� HIGH YHIGH YIIELDELD

�� MODULAR, OTHER UNITS CAN MODULAR, OTHER UNITS CAN BE ADDED LATERBE ADDED LATER

�� GOOD CONTROL OF PULP GOOD CONTROL OF PULP AMOUNT IN JUICEAMOUNT IN JUICE

POMEGRANATE PROCESSINGPOMEGRANATE PROCESSING

MEGRA ARILS EXTRACTOR MEMBRANE PRESS

POMEGRANATE JUICE CLARIFICATION

PINEAPPLE PROCESSINGPINEAPPLE PROCESSING

PINETRONIC

MANGO PROCESSINGMANGO PROCESSING

STONE AND PEEL

REFINER

MANGO DESTONER

THESE ARE SOME EXAMPLES BUT FEWTHESE ARE SOME EXAMPLES BUT FEW

DEDICATED JUICE /PUREE EXTRACTORS DEDICATED JUICE /PUREE EXTRACTORS

CAN BE SUPPLIED FOR:CAN BE SUPPLIED FOR:

APPLESAPPLES GRAPESGRAPES

CARROTSCARROTS PEARSPEARS

SPINACH PASSION FRUIT SPINACH PASSION FRUIT SPINACH PASSION FRUIT SPINACH PASSION FRUIT

BANANABANANA BLUE BERRIESBLUE BERRIES

ACEROLAACEROLA HAWNTHORNSHAWNTHORNS

GUAVAGUAVA STRAWBERRIESSTRAWBERRIES

DRAGON FRUITDRAGON FRUIT

ETCETC

AlternativesAlternatives toto the the thermalthermal

treatmenttreatment

o High Pressure Processing (HPP)

o Pulse Electrical Frequencies (PEF)

o CAPP Technology (Cold Atmopheric Pressure o CAPP Technology (Cold Atmopheric Pressure

Plasma)

o Supercritical CO2

o Microwaves

o Radio frequency

High Pressure Processing (HPP)

Excellent system for liquid product (fruit juice,

milk-based drinks, sauces, etc) already packaged.

This technology uses high pressures (up to 6.000

atm) for few minutes (4-5 ) for the microbiological atm) for few minutes (4-5 ) for the microbiological

stabilization. Packages are placed in an autoclave,

filled with water and compressed by a system of

pumps and pressure multipliers: the water, in

indirect way, compresses the product by

transferring the pressure. In this phase there is a

limitated temperature increasing of approx 15-

20°C.

ADVANTAGES HPP

ORGANOLECTIC CHARACTERISTICS SAME OR VERY ORGANOLECTIC CHARACTERISTICS SAME OR VERY SIMILAR TO FRESH FRUIT (SAME TASTE, FLAVOUR, SIMILAR TO FRESH FRUIT (SAME TASTE, FLAVOUR, COLOUR). PRODUCT SEEMS TO HAVE A FRESHER COLOUR). PRODUCT SEEMS TO HAVE A FRESHER APPEARANCEAPPEARANCE

DISADVANTAGES

�� HIGHER COST IN POWERHIGHER COST IN POWER

�� DISCONTINUOUS PRODUCTIONDISCONTINUOUS PRODUCTION

�� INEFFICACY ON BACTERIAL SPORESINEFFICACY ON BACTERIAL SPORES

�� NOT APPLICATION TO DRY FOODSTUFFS AND NOT APPLICATION TO DRY FOODSTUFFS AND SPONGY PRODUCTS (BAKED FOODS)SPONGY PRODUCTS (BAKED FOODS)

WASTE RECOVERYWASTE RECOVERY

o Special by-product recovery with high value

added (carotene from dried carrot peel and

fibers, pectins from apple and citrus peel,

tannins from pomegranate peel, oil from

pomegranate seeds)pomegranate seeds)

o Secondary product (advance textile fibres

from orange peel, secondary juice from

pineapple peels, puree from mango stones

from Ivth gamma)

o Biomass (from all fruit/vegetable waste)

o Animal feed

SPECIAL BY-PRODUCT RECOVERY: MANGO

Exausted stonesMango stone

Mango puree

SPECIAL BY-PRODUCT RECOVERY: PINEAPPLE

Pineapple peels

Exausted pineapple peels

Secondary pineapple juice