Business Bites: a taste of what’s going on this week in the industry 11685

On this week’s plate: IFO debuts new citrus flavors not derived from citrus oils for global beverage market; Brooklyn Brewery teams up with African food company for one-of-a-kind craft beer; SupplySide team previews SupplySide West show; and more to keep you coming back.

Kerra L. Bolton, Contributing writer

October 13, 2022

2 Min Read
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IFF's new IFO NEO set to revolutionize global beverage market

Industry leader IFF this week released a portfolio of natural citrus flavors--without using citrus oil or any ingredient derived from the oil. IFO NEO aims to offer beverage manufacturers more stable supply, while reducing price volatility and environmental impact. The new collection of natural citrus flavors, including orange, lemon, lime, grapefruit and mandarin, is developed for beverage applications and works equally well in liquid and dry formulations.

SupplySide's content leaders reflect on the best of Natural Products Expo East

From healthier global flavors to functional beverages to kid-focused products, the recent Natural Products Expo East in Philly had it all. In this new video, SupplySide's content leaders reflect on their favorite trends and discuss what to expect at the upcoming SupplySide West show in Las Vegas. 

Brooklyn Brewery debuts craft beer featuring ancient West African grain

Healthy beer? Hmmm. We will drink to that. Brooklyn Brewery has teamed up with West African CPG powerhouse Yolélé for a fascinating new craft beer made from folio, an ancient African super-grain that's gluten-free, full of nutrients, health benefits and a warm, nutty profile. It's described as a "soft wheat character combines with juicy hops in a beautifully smooth and refreshing riff on classic white beer." It's available at select Whole Foods for a limited time.

A new life for cultivated meat

A team of health innovation and medical researchers from the National University of Singapore developed a pioneering approach that uses magnetic pulses to address potential problems in reducing the environmental impact in the cultivated meat industry. Their approach zaps animals' bone marrow and skeletal muscle tissue for 10 minutes. This releases molecules that claim regenerative, metabolic, anti-inflammatory and immunity-boosting properties. Researchers say the magnetic approach could make it safer, cleaner and cheaper by using fewer animal parts. Lab-grown meat is already gaining strength in the United States, Europe and South Africa. The cultivated meat industry is forecast to reach a global size of $25 billion by 2030, according to McKinsey.

Barentz acquires Viachem in the U.S.

Barenz International, a global life science ingredients distributor, bought Viachem LTD, a special distributor of life science ingredients and specialty chemicals. Both companies say the acquisition will allow them to combine an in-house marketing team to find and promote new market opportunities for new and existing product lines while driving targeted customer development efforts. Viachem president Mike Effing will continue to lead the organization, with their offices remaining in Plano, Texas, and Augusta, Georgia.

About the Author(s)

Kerra L. Bolton

Contributing writer

Winner of the New York Times Award for Outstanding Journalism, Kerra Bolton is a versatile storyteller across digital and traditional platforms and film. Kerra's work has been featured on CNN, Ebony, The Times of Israel, New Worlder Magazine, Eat Your World Blog and Now Magazine in Toronto. Her first job was in the world-renowned photography department in National Geographic magazine. 

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