ETH Zurich researchers have uncovered the complex protein mechanisms that make Belgian triple-fermented beer foam significantly more stable than single-fermented lager foam. The seven-year study reveals how protein denaturation during multiple fermentation cycles creates surfactant-like fragments that maximise bubble stability through surface tension effects.
International Flavors & Fragrances (IFF) has introduced DIAZYME® NOLO, a new enzyme solution designed to enhance the production of no- and low-alcohol (NOLO) beverages. The product launch comes as the NOLO beer category experiences significant growth, with a 6.5% increase over the past year, making it the fastest-growing segment in the brewing industry.
A groundbreaking digital tool designed to simplify sustainable decision-making for brewers has been unveiled by IFF, a global leader in food and beverage, home and personal care, and health sectors. The Sustainability Brewing Calculator, an online resource, demonstrates how alterations to raw material inputs can result in significant reductions in water consumption, energy usage, CO2 […]
June 2025
Beukenlaan 137
5616 VD Eindhoven
The Netherlands
+31 85064 55 82
info@fei-online.com
PanGlobal Media and Publishing BV is not responsible for any error or omission that might occur in the electronic display of product or company data.