Description

Entrepreneurial spirit meets global barley domination in EverGrain’s move to marry upcycling and functional food ingredients

One of the first cultivated grains of the Fertile Crescent, barley has been used for millennia in foods and beverages, from breads and animal feed to malt and beer. Today, while it is one of the most common grains cultivated globally, it doesn’t have the same high profile in the food ingredients space as others, a challenge that EverGrain is now tackling. Officially introduced in 2020 after a multi-year investment by AB InBev, EverGrain is looking at new ways to create unique plant-based ingredients from barley, with a commitment to sustainability through upcycling. In this podcast, Jacqueline Hochreiter, global director of strategy and sustainability with EverGrain, delves into the organization’s path to market, including the entrepreneurial spirit of the founding team and their desire to make barley ‘cool’ again.

Tune in to hear more about:

• Defining ‘upcycling’ and its ability to shape a more sustainable future for the food and nutraceutical industry.
• Why an investment in not only technology but intellectual property is important to secure the future of unique functional ingredients.
• Insights on the development of new proteins and fibres with both consumer appeal and formulation benefits.
• New opportunities for brands to extend their reach in the space.

Guest: Jacqueline Hochreiter, global director of strategy and sustainability, EverGrain

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