The market for non-standard lagers like low carb and/or No- and Low alcohol (NOLO) beers are growing as consumers, look to moderate their alcohol intake and in many regions continue to seek out healthier options.
The brewing industry utilizes modern biotechnology to drive new product development, more sustainable beer production and better solutions for locally grown raw material and improving beer quality and stability.

IFFs enzymatic solutions provide answers to these challenges.

A newly developed transglucosidase which creates Iso Maltogenic Oligosaccharides (IMO) during mashing provides a new approach for NOLO production. This new solution transforms maltose into their unfermentable isomers and further to panose and dextran triosyl- D- glucose. Brewers can create wort with very low fermentability delivering a new tool for new product development for beverages and beers.
Breweries can use this solution in combination with an alcohol removal technology for no alcohol beers and/or directly to produce low alcohol beers with better taste and lower COGS.
These beers need an effective stabilization to match consumer expectations. Downstream process control using a proline-specific-protease (PEP) and the corresponding colloidal beer stability are obtained by gluten quantification through lateral flow device (LFD) technology. A new approach for effective colloidal stability measurements has been developed at IFF.

For a more sustainable approach, PEP is being applied in the fermenting vessel accompanied by alpha acetolactate decarboxylase(ALDC) enzyme.