{"id":12175,"date":"2024-09-17T10:00:16","date_gmt":"2024-09-17T09:00:16","guid":{"rendered":"https:\/\/fei-online.com\/?p=12175"},"modified":"2024-09-16T13:45:47","modified_gmt":"2024-09-16T12:45:47","slug":"iff-introduces-novel-enzyme-for-no-and-low-alcohol-beer-production","status":"publish","type":"post","link":"https:\/\/fei-online.com\/iff-introduces-novel-enzyme-for-no-and-low-alcohol-beer-production\/","title":{"rendered":"IFF introduces novel enzyme for no- and low-alcohol beer production"},"content":{"rendered":"
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IFF introduces novel enzyme for no- and low-alcohol beer production<\/h1>alcohol<\/a><\/span>, beer<\/a><\/span>, enzyme<\/a><\/span>, NOLO<\/a><\/span>, Ingredients<\/a>, Product news<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
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International Flavors & Fragrances (IFF) has introduced DIAZYME\u00ae<\/sup> 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.<\/strong><\/p>\n

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DIAZYME NOLO functions by converting fermentable maltose into non-fermentable isomalto-oligosaccharides (IMOs). This conversion process results in a lower real degree of fermentation (RDF), allowing brewers to produce NOLO beverages with improved mouthfeel and flavour profiles that more closely resemble full-strength beers.<\/p>\n

Dr Sven Sch\u00f6nenberg, senior global group application manager for Brewing and master brewer at IFF, explained: \u201cDIAZYME NOLO revolutionises NOLO beer production by enhancing taste and efficiency without the high energy costs of traditional methods. This new enzyme is a game-changer for brewers, tackling quality, efficiency and sustainability challenges head-on.\u201d<\/p>\n

Efficiency and sustainability benefits<\/strong><\/h3>\n

The enzyme\u2019s ability to lower alcohol content reduces the energy required for evaporation during dealcoholisation. IFF reports that brewers can achieve up to 60% higher throughput if the beer is de-brewed to the same extract specification. Alternatively, maintaining current production volumes while using DIAZYME NOLO could result in up to 37% reduction in grist usage, potentially decreasing grist-associated environmental impacts by the same percentage.<\/p>\n

A key advantage of DIAZYME NOLO is its compatibility with current brewing processes. The enzyme can be incorporated into existing NOLO beer production methods without necessitating significant capital investment in new equipment.<\/p>\n

Market implications<\/strong><\/h3>\n

As consumer preferences shift towards healthier lifestyles and environmentally responsible products, the demand for NOLO beers continues to rise. Karine Dedman, global marketing manager for Brewing at IFF, noted: \u201cThe NOLO market is booming as more consumers seek to reduce their alcohol intake without sacrificing taste and quality. DIAZYME NOLO enhances the consumer experience while also empowering breweries to operate more sustainably and cost-effectively.\u201d<\/p>\n

The introduction of DIAZYME NOLO represents a significant development in brewing technology, potentially allowing brewers to meet the growing demand for NOLO beverages more efficiently. As the market for these products expands, innovations in enzyme technology may play an increasingly important role in shaping brewing practices and product offerings.<\/p>\n