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Angry Orchard rolls out Stone Dry cider

BY David Salazar

CINCINNATI — Cider maker Angry Orchard has a new addition to its product line. The company announced the launch of its Stone Dry on Wednesday, which it says is modeled after traditional English cider from the U.K., where cider makes up some 15% of the beer market.

“At Angry Orchard, we're always experimenting with ingredients and recipes,” Angry Orchard cider maker Ryan Burk said. “With Stone Dry, we wanted to capture the heart of traditional bittersweet apple varieties by showcasing their naturally occurring tannins. Drinkers who are beginning to explore the drier end of the craft cider spectrum will enjoy Stone Dry for its full tannic mouthfeel, perceived dryness and robust bittersweet aromatic notes, much like a very ripe apple.” 

The new Stone Dry cider is looking to be just one of the company’s new styles, as Angry Orchard is looking to open a new innovation center in the New York Hudson River Valley this fall. The center, called the Orchard, will feature a cidery for makers to test out new styles, apple varieties and fermentation processes.

Angry Orchard’s Stone Dry cider is sold in packs of six nationwide. 

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BAILEYS rolls out seasonal creamer flavors

BY David Salazar

LYNNFIELD, Mass. — BAILEYS Coffee Creamers announced three holiday flavors on Tuesday, including one completely new flavor and two seasonal favorites. The newest addition to the line of 14 non-alcoholic creamers is the Frosted Vanilla Cookie, which rolls out just in time for fall with the Pumpkin Spice and White Chocolate Peppermint Bark flavors.

“The versatility of BAILEYS Coffee Creamers allows consumers to enjoy the delicious flavors of the holiday season in a number of ways—whether in their coffee or tea or as they are baking their favorite treats” Lynne Bohan, spokesperson for BAILEYS Coffee Creamers licensee HP Hood, said. “Our seasonal flavors are the perfect way to celebrate the warm memories this time of year brings all day long.”

The flavors are available in pint- and quart-sized containers, which carry a suggested retail prices between $2.49 and $3.99.

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Mars readies for Global Food Safety Center opening

BY David Salazar

BEIJING, China — Mars is set to open up is Global Food Safety Center — a pre-competitive research and training hub — later this week. The center is slated to open on Sept. 24 just north of Beijing.

The $15 million center will contain microbiology and analytical chemistry laboratories, as well as training laboratories and a conference auditorium. At the GFSC, Mars scientists will use insights and expertise from its partnerships with the World Food Programme, the Global Alliance for Improved Nutrition and others to look for sustainable and responsible food safety practices.

The GFSC will also use data and insights from Mars’ partnership with IBM and the U.S. Department of Agriculture, which saw Mars and IBM sequence and annotate the cocoa genome. In addition to its IBM partnership, Mars also has a longstanding partnership with the University of California, Davis, where is UC Davis–Mars Innovation Institute for Food and Health is housed. The institute looks to find out ways in which NGOs, national laboratories and universities can work together to solve food, health and agriculture issues, the company said. Like the GFSC, all of these were Mars’ pre-competitive efforts. 

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