Episode 17: How barley and the promise of upcycling can redefine the food sector’s approach to nutrition and sustainability – Sponsored by EverGrain

Ancient grains have become a buzzword in the food and nutrition industries – and there's a reason that humankind has cultivated and utilized these grains for centuries. AB InBev founded EverGrain to explore the potential of an ancient grain it knows better than anyone else – barley – and how through upcycling, it could eventually unlock an opportunity to reform the food sector's approach to nutrition and sustainability. Through innovations from the EverGrain team, upcycled barley is the only source of plant-based protein at scale that can deliver high levels of nutrition, a low carbon footprint, and optimal taste and functionality in product development. During this podcast, you'll hear from some key members of EverGrain's showing how upcycled barley protein can truly revolutionize the plant-based market.

Speakers:

Rosa Sanchez
Rosa has been working for EverGrain the past year focusing on beverage applications. She previously worked as Sr. Group Manager – Beverage Applications for IFF, where she led 13 scientists and worked with several different brands. Previously to leading the beverage group, she held a Program Manager position at Pepperidge Farms in which she lead the Frozen category R&D. Rosa has over 15 years of experience in the Food Industry with a focus in applications and R&D.

Rosa has been working for EverGrain the past year focusing on beverage applications. She previously worked as Sr. Group Manager – Beverage Applications for IFF, where she led 13 scientists and worked with several different brands. Previously to leading the beverage group, she held a Program Manager position at Pepperidge Farms in which she lead the Frozen category R&D. Rosa has over 15 years of experience in the Food Industry with a focus in applications and R&D.

Joy Nemerson
Events Manager, Upcycled Food Association
Joy Nemerson is an energetic, sustainability professional working to expand the upcycled food industry as Events Manager at the Upcycled Food Association, a member-based organization working with innovative brands that are reimagining food recovery in delicious ways. Joy began her work in sustainability at alternative recycling company, TerraCycle, where she helped individuals, corporations, and large-scale events reach zero waste using TerraCycle recycling solutions. Joy pursues sustainability in her own life by running her brand Get Buggie where she promotes edible insects as alternative protein!

Jacqueline Hochreiter
Jacqueline began work at the world’s largest brewer, AB InBev, on a graduate program seven years ago, taking on projects across the value chain. Jacqueline held different positions within sales and sales strategy, new business development, corporate communications and procurement sustainability in Stockholm, New York, Brussels and London, before being appointed to Sustainability & Marketing Director for EverGrain, an AB InBev company, in August 2021. She’s since been on a mission to give upcycled barley ingredients a voice, embedding sustainability and social impact programming across a business full of promise.

Bruce is the principal scientist and operator of Robust Food Solutions LLC, a food science-based consultancy that has operated since 2017, providing strategic advice and hands on support to food businesses in the areas of quality systems and food safety, innovation, product development, and organizational design.

Bruce is a Certified Food Scientist, a Certified HACCP practitioner, and is a Certified Manager of Quality and Organizational Excellence through the American Society for Quality. He is also a Preventative Controls Qualified Individual under the FSMA regulations. He has completed Food Defense training through the FDA and the FSPCA. Bruce is a past Chairperson of the Dallas /Fort Worth chapter of IFT, and also a past Chair of the Food Service Division of IFT. In addition, Bruce is a part time Adjunct Professor at Texas Womens’ University teaching NPD, Food Science and Food Safety to Culinology students.